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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. Delivery of encapsulated bioactive compounds within food matrices to the digestive tract: recent trends and future perspectives. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38821104 DOI: 10.1080/10408398.2024.2353366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2024]
Abstract
Encapsulation technologies have achieved encouraging results improving the stability, bioaccessibility and absorption of bioactive compounds post-consumption. There is a bulk of published research on the gastrointestinal behavior of encapsulated bioactive food materials alone using in vitro and in vivo digestion models, but an aspect often overlooked is the impact of the food structure, which is much more complex to unravel and still not well understood. This review focuses on discussing the recent findings in the application of encapsulated bioactive components in fabricated food matrices. Studies have suggested that the integration of encapsulated bioactive compounds has been proven to have an impact on the physicochemical characteristics of the finished product in addition to the protective effect of encapsulation on the fortified bioactive compound. These products containing bioactive compounds undergo further structural reorganization during digestion, impacting the release and emptying rates of fortified bioactive compounds. Thus, by manipulation of various food structures and matrices, the release and delivery of these bioactive compounds can be altered. This knowledge provides new opportunities for designing specialized foods for specific populations.
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Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab, Pakistan
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | | | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand
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2
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Sayyar Z, Jafarizadeh-Malmiri H. Enhancing the efficacy of nano-curcumin on cancer cells through mixture design optimization of three emulsifiers. BMC Chem 2024; 18:62. [PMID: 38555446 PMCID: PMC10981834 DOI: 10.1186/s13065-024-01160-z] [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: 11/08/2023] [Accepted: 03/07/2024] [Indexed: 04/02/2024] Open
Abstract
Curcumin, a vital bioactive compound found naturally, has diverse biological applications. However, a major limitation of curcumin is its low bioavailability caused by its limited solubility in water. Hence, it is possible to overcome this problem through preparing oil in water nanodispersion of curcumin that emulsifier can play key role to produce nanodispersion. In the present study, the effect of three emulsifiers of Tween 80, Arabic Gum and Polyethylene glycol on preparing nanodispersions with desirable properties was investigated using subcritical water method and a mixture design. Zeta-potential and particle size of the achieved nanodispersions were taken into account as outcome factors. The optimum values for emulsifiers of Tween 80, Arabic Gum and Polyethylene glycol were obtained as 0.588 g, 0.639 g and 0.273 g, respectively, using the suggested model, so that obtained nanodispersion had minimum particle size (101.89 nm) and maximum zeta-potential (-24.99 mV). In fact, 102.5 nm and - 24.7 mV were obtained from experimental data at these values of emulsifiers. In addition, maximum loading potential (0.199 g/L), efficiency (99.5%), and minimum total curcumin loss (0.5%) were acquired at these optimum values. The results also show that the nanodispersion had a powerful antioxidant activity (65.27%) with extra antibacterial activity in facing with both E. coli and S. aureus strains. Moreover, curcumin nanodispersion was significantly taken up by HT-29 cells and resulted in the production of oxidative stress in the cells, leading to a decrease in the growth of cancer cells.
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Affiliation(s)
- Zahra Sayyar
- Department of Chemical Engineering, University of Bonab, Bonab, 55513-95133, Iran.
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Gao Y, Liu K, Zhang Y, Sun Z, Song B, Wang Y, Zhang B, Chen X, Hu D, Wen J, Wang H, Wang K, Wang L. Hyaluronic acid-modified curcumin-copper complex nano delivery system for rapid healing of bacterial prostatitis. Carbohydr Polym 2023; 310:120668. [PMID: 36925265 DOI: 10.1016/j.carbpol.2023.120668] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/18/2023] [Accepted: 02/02/2023] [Indexed: 02/19/2023]
Abstract
Bacterial prostatitis is a bacterial infection of the prostate gland presenting with lower quadrant abdominal pain, urination disorders and poor fertility. In recent years, reports have emerged on the significantly reduced efficacy of fluoroquinolone drugs attributed to multiple drug-resistant bacteria, emphasizing the need for new drugs. In this study, we designed a targeting drug delivery system via curcumin copper complex grafted with hyaluronic acid. Subsequently, the prepared system was characterized using FT-IR, XRD, SEM, XPS and 1H NMR methods. In addition to the substantial improvement in the solubility of the carrier, its antibacterial performance and targeting ability were improved. Interestingly, the grafting of hyaluronic acid endowed the carrier with excellent CD44 receptor targeting function and good water solubility, and the complexation of copper ions greatly enhanced its antibacterial capability, especially the inhibitory effect on E. coli. The anti-prostatitis effect of the drug was evaluated comprehensively by establishing a bacterial prostatitis model infected by E. coli. Assessment of the anti-prostatitis effects in vivo indicated that the Cur-Cu@HA delivery system could effectively promote recovery from bacterial prostatitis by downregulating inflammation. In conclusion, our Cur-Cu@HA delivery system has great potential for treating bacterial prostatitis.
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Affiliation(s)
- Yanyao Gao
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Kailai Liu
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China
| | - Yuchen Zhang
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China
| | - Zhenye Sun
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Bin Song
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Yong Wang
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Bo Zhang
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Xi Chen
- Pharmaceutical Department, the Second Affiliated Hospital of Air Force Military Medical University, Xi'an 710038, China
| | - Datao Hu
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China
| | - Jinpeng Wen
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China
| | - He Wang
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China
| | - Ke Wang
- School of Pharmacy, Health Science Center, Xi'an Jiaotong University, Xi'an 710061, China.
| | - Lei Wang
- Department of Urology, Tangdu Hospital, Air Force Medical University, Xi'an 710038, China.
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Rao PJ, Khanum H, Murthy PS, Shreelakshmi SV, Nazareth MS. Influence of milk fat on the physicochemical property of nanoencapsulated curcumin and enhancement of its biological properties thereof. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1376-1388. [PMID: 36936118 PMCID: PMC10020419 DOI: 10.1007/s13197-023-05684-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2022] [Accepted: 01/29/2023] [Indexed: 02/15/2023]
Abstract
Curcumin, bioactive from turmeric Curcuma longa, has been known for its therapeutic properties. However, its lipophilic nature and poor bioavailability are the constraints to harnessing its properties. Encapsulation in nano-size helps to alleviate the constraints and enhance its biological properties due to its higher surface area. The study aims to encapsulate curcumin in a nanometer size range by solubilizing in lipid (milk fat) and using milk protein as a water-soluble carrier. The lipid:curcumin ratio (1:0.05, 1:0.1, 1:0.2, 1.5:0.1, 1.5:0.2, 2.0:0.1 and 2:0.2% (w/w)) produced nanoemulsion with droplets sizes 30-200 nm. The sample containing lipid: curcumin, as 1.0:0.05 resulted in an encapsulation efficiency of 92.6%, and its binding interaction with the carrier, was KD = 4.7 µM. A high solubility of curcumin in milk fat and digestion during in vitro lipolysis increased its bioaccessibility. A simulated gastro-intestinal in vitro studies showed that cumulative release percentage of nanoencapsulated curcumin was 60% at pH 7.4 compared to 0.8% of native curcumin. The anti-microbial property of nanoencapsulated curcumin was more potent than native curcumin against food pathogenic organisms such as S. aureus, B. cereus, E. coli, B. subtilis, P. aeruginosa, P. aeruginosa, C. violaceum. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05684-5.
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Affiliation(s)
- Pooja J. Rao
- Plant Products, Spices and Flavour Sciences Department, Council of Scientific and Industrial Research–Central Food Technological Research Institute, Mysuru, 570020 India
| | - Hafeeza Khanum
- Plant Products, Spices and Flavour Sciences Department, Council of Scientific and Industrial Research–Central Food Technological Research Institute, Mysuru, 570020 India
| | - Pushpa S. Murthy
- Plant Products, Spices and Flavour Sciences Department, Council of Scientific and Industrial Research–Central Food Technological Research Institute, Mysuru, 570020 India
| | - S. V. Shreelakshmi
- Plant Cell Bio-Technology, Central Food Technological Research Institute, Mysuru, 570020 India
| | - Maria Sheeba Nazareth
- Plant Cell Bio-Technology, Central Food Technological Research Institute, Mysuru, 570020 India
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Bagale U, Kadi A, Abotaleb M, Potoroko I, Sonawane SH. Prospect of Bioactive Curcumin Nanoemulsion as Effective Agency to Improve Milk Based Soft Cheese by Using Ultrasound Encapsulation Approach. Int J Mol Sci 2023; 24:ijms24032663. [PMID: 36768993 PMCID: PMC9917346 DOI: 10.3390/ijms24032663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/27/2023] [Accepted: 01/29/2023] [Indexed: 02/02/2023] Open
Abstract
The aim of this paper was to determine the effect of stabilized curcumin nanoemulsions (CUNE) as a food additive capable of directionally acting to inhibit molecules involved in dairy products' quality and digestibility, especially cheese. The objects were cheeses made from the milk of higher grades with addition of a CUNE and a control sample. The cheeses were studied using a scanning electron microscope (SEM) in terms of organoleptic properties, such as appearance, taste, and aroma. The results show that the addition of CUNEs improved the organoleptic properties compared to the control cheese by 150% and improved its shelf life. The SEM study shows that formulation with CUNE promotes the uniform distribution of porosity. The CUNE-based cheese shows a better sensory evaluation compared to the emulsion without curcumin. CUNE-processed cheese provided better antioxidant and antimicrobial analysis than the control sample and offers added value to the dairy sector.
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Affiliation(s)
- Uday Bagale
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia
- Correspondence: ; Tel.: +7-(351)-267-93-80
| | - Ammar Kadi
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia
| | - Mostafa Abotaleb
- Department of System Programming, South Ural State University, Chelyabinsk 454080, Russia
| | - Irina Potoroko
- Department of Food and Biotechnology, South Ural State University, Chelyabinsk 454080, Russia
| | - Shirish Hari Sonawane
- Department of Chemical Engineering, National Institute of Technology Warangal, Telangana 506004, India
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Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4784794. [PMID: 36569452 PMCID: PMC9788881 DOI: 10.1155/2022/4784794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/19/2022] [Accepted: 12/03/2022] [Indexed: 12/23/2022]
Abstract
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).
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Effectiveness of time and temperature on antioxidant activity and curcumin loss of the prepared nanodispersion using the subcritical water technique. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04630-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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8
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Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes. Food Microbiol 2022; 108:104116. [DOI: 10.1016/j.fm.2022.104116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/22/2022]
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Wahyudi LD, Yu SH, Cho MK. The effect of curcumin on the cadmium-induced mitochondrial apoptosis pathway by metallothionein 2A regulation. Life Sci 2022; 310:121076. [DOI: 10.1016/j.lfs.2022.121076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/01/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022]
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Verma K, Tarafdar A, Kumar D, Kumar Y, Rana JS, Badgujar PC. Formulation and characterization of nano-curcumin fortified milk cream powder through microfluidization and spray drying. Food Res Int 2022; 160:111705. [DOI: 10.1016/j.foodres.2022.111705] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 06/03/2022] [Accepted: 07/15/2022] [Indexed: 12/28/2022]
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Bodbodak S, Nejatian M, Ghandehari Yazdi AP, Kamali Rousta L, Rafiee Z, Jalali-Jivan M, Kharazmi MS, Jafari SM. Improving the thermal stability of natural bioactive ingredients via encapsulation technology. Crit Rev Food Sci Nutr 2022; 64:2824-2846. [PMID: 36178297 DOI: 10.1080/10408398.2022.2127145] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Bioactive compounds (bioactives) such as phenolic acids, coumarins, flavonoids, lignans and carotenoids have a marked improvement effect on human health by acting on body tissues or cells. Nowadays, with increasing levels of knowledge, consumers prefer foods that can provide bioactives beside the necessary nutrients (e.g., vitamins, essential fatty acids and minerals). However, an important barrier for incorporating bioactives into foods is their low thermal stability. Nevertheless, thermal processing is widely used by the food industries to achieve food safety and desired texture. The aim of this work is to give an overview of encapsulation technology to improve thermal stability of bioactives incorporated into different food products. Almost all thermal analysis and non-thermal methods in the literature suggest that incorporation of bioactives into different walls can effectively improve the thermal stability of bioactives. The level of such thermal enhancement depends on the strength of the bioactive interaction and wall molecules. Furthermore, contradictory results have been reported in relation to the effect of encapsulation technique using the same wall on thermal stability of bioactives. To date, the potential to increase the thermal resistance of various bioactives by gums, carbohydrates, and proteins have been extensively studied. However, further studies on the comparison of walls and encapsulation methods to form thermally stable carriers seem to be needed. In this regard, the same nature of bioactives and the specific protocol in the report of study results should be considered to compare the data and select the optimum conditions of encapsulation to achieve maximum thermal stability.
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Affiliation(s)
- Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | | | - Leila Kamali Rousta
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Zahra Rafiee
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
| | - Mehdi Jalali-Jivan
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
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Grewal S, Aggarwal A, Vats P, Rani S, Jaswal S, Pal P, Senthamilan S, Arya A, Mohanty AK, Alhussien MN. Curcumin induces thermotolerance by reducing oxidative stress, apoptosis, and inflammation in buffalo mammary epithelial cells under heat shock conditions. J Reprod Immunol 2022; 153:103684. [DOI: 10.1016/j.jri.2022.103684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 07/20/2022] [Accepted: 08/01/2022] [Indexed: 10/16/2022]
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Sharma N, Kaur G, Sharma S, Dar BN. Effect of turmeric powder, curcumin essential oil and curcumin loaded nanoemulsions on stability, total phenolic content, cooking quality and cytotoxicity of pasta. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Neha Sharma
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Gurkirat Kaur
- Electron Microscopy & Nanoscience Lab Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Kashmir India
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Nejatian M, Darabzadeh N, Bodbodak S, Saberian H, Rafiee Z, Kharazmi MS, Jafari SM. Practical application of nanoencapsulated nutraceuticals in real food products; a systematic review. Adv Colloid Interface Sci 2022; 305:102690. [PMID: 35525089 DOI: 10.1016/j.cis.2022.102690] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/29/2022]
Abstract
In recent decades, due to the increase in awareness, most consumers prefer foods that not only satisfy their primal urge of hunger but also include health-promoting effects on the body. Therefore, the food industry has an increasing tendency to apply the nutrients (like vitamins, essential fatty acids and minerals) and replace synthetic additives with natural bioactives (like phenolics and essential oils) to produce functional products. However, low dispersibility and shelf-stability as well as presenting unpleasant taste and odor are the most critical barriers for direct incorporation of these useful compounds into foods. In this context, nanoencapsulation has been proposed as a relatively new solution to overcome the mentioned limitations. However, fewer studies have focused on incorporating the bioactive-loaded nanocarriers into the food matrices. This study intends to help the development of functional food production by doing an exhaustive review on the incorporation of nanoencapsulated ingredients into the real food system and resulted interaction of nanocarriers and food products. According to the literature, incorporation of the nanoencapsulated bioactive ingredients into foods can be effectively used to enhance their stability during the processing and storage stage and their bioavailability as well as to delay lipid oxidation and microbial growth in food, without negatively affecting physicochemical, organoleptic and qualitative properties. However, some published results to date declared that food matrix might adversely affect the bioavailability and antimicrobial activity of nanoencapsulated ingredients. It seems that further studies are required to contribute to the choice of appropriate healthy ingredients and wall materials for incorporating into a given food structure.
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Affiliation(s)
- Mohammad Nejatian
- Department of Nutrition Science and Food Hygiene, Faculty of Health, Baqiyatallah University of Medical Sciences, Tehran, Iran; Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Nazanin Darabzadeh
- Modares Science and Technology Park, Tarbiat Modares University, Tehran, Iran
| | - Samad Bodbodak
- Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
| | - Hamed Saberian
- Technical Centre of Agriculture, Academic Center for Education, Culture and Research (ACECR), Isfahan University of Technology, Isfahan, Iran
| | - Zahra Rafiee
- Food Research and Development Center, Ofogh Dasht Arya Co, Tabriz, Iran
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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15
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Adinepour F, Pouramin S, Rashidinejad A, Jafari SM. Fortification/enrichment of milk and dairy products by encapsulated bioactive ingredients. Food Res Int 2022; 157:111212. [DOI: 10.1016/j.foodres.2022.111212] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 03/30/2022] [Accepted: 03/31/2022] [Indexed: 12/20/2022]
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16
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Sharma M, Mann B, Pothuraju R, Sharma R, Kumar R. Physico-chemical characterization of ultrasound assisted clove oil-loaded nanoemulsion: As enhanced antimicrobial potential. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 34:e00720. [PMID: 35686016 PMCID: PMC9171427 DOI: 10.1016/j.btre.2022.e00720] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/27/2022] [Accepted: 03/12/2022] [Indexed: 11/30/2022]
Abstract
Clove oil has a high eugenol content, making it an effective antimicrobial essential oil; nevertheless, its low water solubility, high volatility, and organoleptic qualities limit its use in food systems. As a result, we created an antibacterial system using clove oil-in-water nanoemulsion. Clove oil nanoemulsions were produced using whey protein concentrate (0.1-1%) as an emulsifier by ultrasonication and various physico-chemical characteristics (stability, particle size, zeta-potential, and poly dispersity index) were investigated. Mean particle size, zeta potential and polydispersity index of the most stable nanoemulsion were 279.0 ± 8.43 nm, -34.5 ± 0.12 mV, and 0.179 ± 0.012, respectively. Most stable nanoemulsion was fairly stable at different processing parameters such as various pH (3.0 - 7.0), temperature ranges (63 - 121 °C), and ionic strengths (0.1 - 1.0 M NaCl). Finally, antimicrobial activities, such as minimum inhibitory concentration was found with 50 µL, whereas minimum bactericidal concentration was observed to be 90 µL after 8 h contact time, against E. coli and B. subtilis strains.
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Affiliation(s)
- Minaxi Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Bimlesh Mann
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Ramesh Pothuraju
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Rajan Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
| | - Rajesh Kumar
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, 132001, India
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17
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Nanoemulsions: Techniques for the preparation and the recent advances in their food applications. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102914] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Sharma M, Inbaraj BS, Dikkala PK, Sridhar K, Mude AN, Narsaiah K. Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi: A Tailoring Delivery System. Foods 2022; 11:foods11020182. [PMID: 35053917 PMCID: PMC8774899 DOI: 10.3390/foods11020182] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/01/2022] [Accepted: 01/08/2022] [Indexed: 02/01/2023] Open
Abstract
Curcumin has been demonstrated to have biological activities and its fortification in food products is an important strategy to deliver bioactive ingredients at target sites. However, studies have documented a curcumin low bioavailability and low intake. Hence, combining functional ingredients with food should be needed to prevent widespread nutrient intake shortfalls and associated deficiencies. Thus, curcumin was encapsulated in calcium-alginate and their characteristics as well as in vitro release behavior of curcumin hydrogel beads (CHBs) was studied. Moreover, CHBs were fortified in development of functional Kulfi and their quality characteristics were studied. The encapsulation efficiency was up to 95.04%, indicating that most of the curcumin was entrapped. FTIR shifts in the bands were due to the replacement of sodium ions to the calcium ions. In vitro release (%) for CHBs was found to be 67.15% after 2 h, which increased slightly up to 67.88% after 4 h. The average swelling index of CHBs was found to be 10.21 to 37.92 from 2 to 12 h in PBS (pH 7.40). Control and Kulfi fortified with CHBs showed no significant difference (p > 0.05) in colour (L = 73.03 and 75.88) and the melting rate (0.88 mL/min and 0.63 mL/min), respectively. Standard plate count was reduced in the Kulfi fortified with CHBs (13.77 × 104 CFU/mL) with high sensory score for overall acceptability (8.56) compared to the control (154.70 × 104 CFU/mL). These findings suggested the feasibility of developing CHBs to mask the bitterness, enhance the solubility, and increase the bioavailability in gastrointestinal conditions. Additionally, Kulfi could be a suitable dairy delivery system for curcumin bioactive compounds.
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Affiliation(s)
- Minaxi Sharma
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
| | | | - Praveen Kumar Dikkala
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
| | - Kandi Sridhar
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242 05, Taiwan; or
- Correspondence: or (K.S.); (K.N.)
| | - Arjun Naik Mude
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
| | - Kairam Narsaiah
- Central Institute of Post-Harvest Engineering and Technology, Ludhiana 141 004, India; (M.S.); (P.K.D.); (A.N.M.)
- Correspondence: or (K.S.); (K.N.)
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19
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AKMAN PK, BOZKURT F, TORNUK F. Fabrication and characterization of curcumin loaded ovalbumin nanocarriers and bioactive properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.38421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | - Fatih BOZKURT
- Yildiz Technical University, Turkey; Mus Alparslan University, Turkey
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20
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Tripathy S, Verma DK, Thakur M, Patel AR, Srivastav PP, Singh S, Gupta AK, Chávez-González ML, Aguilar CN, Chakravorty N, Verma HK, Utama GL. Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19. Front Nutr 2021; 8:747956. [PMID: 34621776 PMCID: PMC8490651 DOI: 10.3389/fnut.2021.747956] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Accepted: 08/23/2021] [Indexed: 12/13/2022] Open
Abstract
An entirely unknown species of coronavirus (COVID-19) outbreak occurred in December 2019. COVID-19 has already affected more than 180 million people causing ~3.91 million deaths globally till the end of June 2021. During this emergency, the food nutraceuticals can be a potential therapeutic candidate. Curcumin is the natural and safe bioactive compound of the turmeric (Curcuma longa L.) plant and is known to possess potent anti-microbial and immuno-modulatory properties. This review paper covers the various extraction and quantification techniques of curcumin and its usage to produce functional food. The potential of curcumin in boosting the immune system has also been explored. The review will help develop insight and new knowledge about curcumin's role as an immune-booster and therapeutic agent against COVID-19. The manuscript will also encourage and assist the scientists and researchers who have an association with drug development, pharmacology, functional foods, and nutraceuticals to develop curcumin-based formulations.
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Affiliation(s)
- Soubhagya Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Deepak Kumar Verma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Mamta Thakur
- Department of Food Technology, School of Sciences, ITM University, Gwalior, Madhya Pradesh, India
| | - Ami R. Patel
- Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Gujarat, India
| | - Prem Prakash Srivastav
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Smita Singh
- Department of Life Sciences (Food Technology), Graphic Era (Deemed to Be) University, Dehradun, India
- Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh, India
| | - Alok Kumar Gupta
- Division of Post-Harvest Management, ICAR-Central Institute for Subtropical Horticulture (Ministry of Agriculture and Farmers Welfare, Government of India), Lucknow, India
| | - Mónica L. Chávez-González
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Cristobal Noe Aguilar
- Bioprocesses Research Group, Food Research Department, School of Chemistry, Universidad Autonoma de Coahuila, Saltillo, Mexico
| | - Nishant Chakravorty
- School of Medical Science and Technology, Indian Institute of Technology Kharagpur, West Bengal, India
| | - Henu Kumar Verma
- Department of Immunopathology, Comprehensive Pneumology Center, Institute of Lungs Biology and Disease, Munich, Germany
| | - Gemilang Lara Utama
- Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia
- Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung, Indonesia
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21
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Song HY, McClements DJ. Nano-enabled-fortification of salad dressings with curcumin: Impact of nanoemulsion-based delivery systems on physicochemical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111299] [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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23
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Casanova F, Nascimento LGL, Silva NFN, de Carvalho AF, Gaucheron F. Interactions between caseins and food-derived bioactive molecules: A review. Food Chem 2021; 359:129820. [PMID: 33962195 DOI: 10.1016/j.foodchem.2021.129820] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/13/2022]
Abstract
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential for delivering biomolecules with nutritional and/or health benefits, such as vitamins, phytochemicals, fibers, lipids, minerals, proteins, peptides, and pharmaceutical compounds. In the present review, we highlight the interactions between caseins and food-derived bioactive molecules, with a special focus on the aggregation states of caseins and the techniques used to produce and study the particles used for delivering. Research on interactions between caseins-minerals and casein-pharmaceutical molecules are not included here. This review aims to support the development of new and innovative functional foods in which caseins can be used as designed delivery systems.
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Affiliation(s)
- Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Kgs. Lyngby 2800, Denmark.
| | - Luis Gustavo Lima Nascimento
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
| | - Naaman F N Silva
- Center of Natural Sciences, Universidade Federal of São Carlos (UFSCar), Buri, SP 18290-000, Brazil
| | - Antonio F de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais36570-900 Brazil
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24
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Physical, morphological, and storage studies of cinnamon based nanoemulsions developed with Tween 80 and soy lecithin: a comparative study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00817-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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25
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Cerda-Opazo P, Gotteland M, Oyarzun-Ampuero FA, Garcia L. Design, development and evaluation of nanoemulsion containing avocado peel extract with anticancer potential: A novel biological active ingredient to enrich food. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106370] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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26
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Ubeyitogullari A, Rizvi SSH. Heat stability of emulsions using functionalized milk protein concentrate generated by supercritical fluid extrusion. Food Funct 2020; 11:10506-10518. [PMID: 33179668 DOI: 10.1039/d0fo02271c] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, thermostable oil-in-water emulsions containing high protein contents were developed using milk protein concentrate (MPC) that was functionalized by supercritical fluid extrusion (SCFX) processing at low temperature and shear. Functionalized MPC (f-MPC) emulsions (3% protein-80% oil and 10% protein-50% oil) were compared with emulsions stabilized by commercial MPC (c-MPC), sodium caseinate (NaCas), and a commercial mayonnaise for their emulsifying properties and heat stability at 70 and 90 °C for 30 min, and 121 °C for 15 min. Zeta-potentials and interfacial protein concentrations of f-MPC emulsions were higher than that of c-MPC emulsions. f-MPC emulsions remained stable against creaming for at least 8 weeks at room temperature (23 °C), while their c-MPC counterparts showed significant creaming at the same conditions. Even after heating at 121 °C for 15 min, f-MPC emulsions retained their structural integrity as observed from their confocal images, droplet size distributions, and viscosities. In contrast, c-MPC emulsions and mayonnaise disintegrated upon heating at 121 °C for 15 min, and oil droplets of mayonnaise partially coalesced during heating at 90 °C for 30 min. f-MPC emulsions revealed higher viscosities compared to c-MPC emulsions, providing them improved stability. Viscosities of f-MPC emulsions were not significantly affected by heating at 90 °C for 30 min, while other emulsions exhibited a substantial increase in their viscosities due to protein denaturation and aggregation. Thus, f-MPC emulsions can be utilized in the development of protein-enriched functional foods (e.g., spreads) that are stable against high heat treatments.
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27
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Dammak I, Sobral PJDA, Aquino A, Neves MAD, Conte‐Junior CA. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones—A review. Compr Rev Food Sci Food Saf 2020; 19:2721-2746. [DOI: 10.1111/1541-4337.12606] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 07/10/2020] [Accepted: 07/11/2020] [Indexed: 01/02/2023]
Affiliation(s)
- Ilyes Dammak
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
| | - Paulo José do Amaral Sobral
- Department of Food EngineeringFZEAUniversity of São Paulo Pirassununga São Paulo Brazil
- Food Research Center (FoRC)University of São Paulo Pirassununga São Pau Brazil
| | - Adriano Aquino
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
| | | | - Carlos Adam Conte‐Junior
- Food Science ProgramInstitute of Chemistry, Federal University of Rio de Janeiro Rio de Janerio Brazil
- Nanotechnology NetworkCarlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro Rio de Janerio Brazil
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28
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Taha S, El-Sherbiny I, Enomoto T, Salem A, Nagai E, Askar A, Abady G, Abdel-Hamid M. Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers. Foods 2020; 9:foods9080986. [PMID: 32722034 PMCID: PMC7466329 DOI: 10.3390/foods9080986] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 12/22/2022] Open
Abstract
Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins.
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Affiliation(s)
- Soad Taha
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
- Correspondence:
| | - Ibrahim El-Sherbiny
- Nanomaterials Lab, Center of Material Science (CMS), Zewail City of Science and Technology, 6th of October, Giza 12588, Egypt;
| | - Toshiki Enomoto
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan; (T.E.); (E.N.)
| | - Aida Salem
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Giza 12618, Egypt; (A.S.); (G.A.)
| | - Emiko Nagai
- Department of Food Science, Ishikawa Prefectural University, Nonoichi, Ishikawa 921-8836, Japan; (T.E.); (E.N.)
| | - Ahmed Askar
- Botany and Microbiology Department, Faculty of Science (Boys), Al-Azhar University, Nasr City, Cairo 11884, Egypt;
| | - Ghada Abady
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Giza 12618, Egypt; (A.S.); (G.A.)
| | - Mahmoud Abdel-Hamid
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
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29
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Dajic Stevanovic Z, Sieniawska E, Glowniak K, Obradovic N, Pajic-Lijakovic I. Natural Macromolecules as Carriers for Essential Oils: From Extraction to Biomedical Application. Front Bioeng Biotechnol 2020; 8:563. [PMID: 32671026 PMCID: PMC7330110 DOI: 10.3389/fbioe.2020.00563] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Accepted: 05/11/2020] [Indexed: 11/13/2022] Open
Abstract
Essential oils (EOs) and their main constituents, the terpenes, are widely studied, mostly relating to their antioxidant ability and bioactivity, such as antimicrobial, anticancer, anti-inflammatory, and range of other actions in the living systems. However, there is limited information on their bioavailability, especially upon clinical studies. Having in mind both strong biological effects and health benefits of EOs and their specific physicochemical properties (volatility, lipophilic character, low water solubility or insolubility, viscosity, expressed odor, concentration-dependent toxicity, etc.), there is a need for their encapsulation for target delivery. Encapsulation of EOs and their constituents is the prerequisite for enhancing their oxidative stability, thermostability, photostability, shelf life, and biological activity. We considered various carrier types such a (1) monophase and polyphase polysaccharide hydrogel carriers, (2) polysaccharide-protein carriers, and (3) lipid carriers in the context of physicochemical and engineering factors. Physicochemical factors are encapsulation efficiency, chemical stability under gastric conditions, mechanical stability, and thermal stability of carrier matrices. Choice of carrier material also determines the encapsulation technique. Consequently, the engineering factors are related to the advantage and disadvantage of various encapsulation techniques frequently used in the literature. In addition, it was intended to address the interactions between (1) main carrier components, such as polysaccharides, proteins, and lipids themselves (in order to form chemically and mechanically stable structure); (2) main carrier components with pepsin under gastric conditions (in order to form resistant material under gastric conditions); and (3) main carrier components with EOs (in order to enhance encapsulation efficiency), as a necessary precondition for whole process optimization. Finally, different sources for obtaining natural carrier macromolecules are surveyed, especially the agro-waste materials and agricultural and food by-products. This review article highlights the bioavailability aspects of encapsulated EOs and physicochemical and engineering factors concerning natural macromolecule carriers for their target delivery and application.
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Affiliation(s)
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Kazimierz Glowniak
- Department of Cosmetology, University of Information, Technology and Management in Rzeszow, Rzeszow, Poland
| | - Natasa Obradovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
| | - Ivana Pajic-Lijakovic
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
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30
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Mohammed NK, Muhialdin BJ, Meor Hussin AS. Characterization of nanoemulsion of Nigella sativa oil and its application in ice cream. Food Sci Nutr 2020; 8:2608-2618. [PMID: 32566178 PMCID: PMC7300053 DOI: 10.1002/fsn3.1500] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 01/27/2020] [Accepted: 01/29/2020] [Indexed: 11/08/2022] Open
Abstract
The aim of this study was to develop ice-cream product fortified with a Nigella sativa oil (NSO) nanoemulsion at four ratios (0% control, 3%, 5% and 10%). The NSO nanoemulsion stabilized by combinations of gum arabic, sodium caseinate, and Tween-20 at three ratios (5%, 10%, and 15%) of emulsifiers. The results showed that 10% nanoemulsion has the highest stability and zeta potential (-31.92), and lowest change of PDI (0.182). The 5% nanoemulsion showed the lowest particle size (175.83 µm). The result demonstrated that NSO nanoemulsion improved the ice-cream physical properties and consumer acceptability. Among the different samples, sensory evaluation revealed that ice-cream sample of 5% nanoemulsion received more acceptability from the panelist. This results demonstrated ice cream can be fortified with NSO nanoemulsion. This means it could be used as a functional ice cream with manifold NSO health benefits.
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Affiliation(s)
| | - Belal J. Muhialdin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and TechnologyUniversiti Putra MalaysiaSerdangMalaysia
- Halal Products Research InstituteUniversiti Putra MalaysiaSerdangMalaysia
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31
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Application of nano/microencapsulated phenolic compounds against cancer. Adv Colloid Interface Sci 2020; 279:102153. [PMID: 32289738 DOI: 10.1016/j.cis.2020.102153] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/30/2020] [Accepted: 03/30/2020] [Indexed: 12/19/2022]
Abstract
Nowadays, polyphenols as bioactive compounds are being used in producing anti-cancer drugs. Low stability against harsh environmental conditions, untargeted release, low solubility, and low absorption of pure phenolic molecules are significant barriers, which decrease the functions of polyphenols. Recently, the nanoencapsulation processes have been applied to overcome these restrictions, in which the anti-cancer activity of polyphenols has been noticeably increased. This review will focus on the anti-cancer activity of polyphenols, and the effect of loading polyphenolics into various micro/nanoencapsulation systems on their anti-cancer activity. Different encapsulation systems such as lipid and polymer based nanoparticles, and solid form of encapsulated phenolic molecules by nano-spray dryer and electrospinnig have been used for loading of polyphenols. Incorporation of phenolic molecules into various carriers inevitably increases their anti-cancer activity. Because, in this way, encapsulated cargos can provide a targeted release, which will increase the bioavailability of phenolic molecules and their functions such as absorption into cancer cell.
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32
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Peanparkdee M, Iwamoto S. Encapsulation for Improvingin VitroGastrointestinal Digestion of Plant Polyphenols and Their Applications in Food Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733595] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Methavee Peanparkdee
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
| | - Satoshi Iwamoto
- Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, Gifu, Japan
- Department of Applied Life Science, Faculty of Applied Biological Sciences, Gifu University, Gifu, Japan
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33
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Choi SJ, McClements DJ. Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability. Food Sci Biotechnol 2020; 29:149-168. [PMID: 32064124 PMCID: PMC6992823 DOI: 10.1007/s10068-019-00731-4] [Citation(s) in RCA: 87] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2019] [Revised: 12/11/2019] [Accepted: 12/26/2019] [Indexed: 12/11/2022] Open
Abstract
The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.
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Affiliation(s)
- Seung Jun Choi
- Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea
- Departement of Interdisciplinary Bio IT Materials, Seoul National University of Science and
Technology, Seoul, 01811 Republic of Korea
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003 USA
- Department of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, 310018 Zhejiang China
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34
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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35
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Park SJ, Hong SJ, Garcia CV, Lee SB, Shin GH, Kim JT. Stability evaluation of turmeric extract nanoemulsion powder after application in milk as a food model. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.04.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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36
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37
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Gursul S, Karabulut I, Durmaz G. Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols. Food Chem 2019; 278:805-810. [DOI: 10.1016/j.foodchem.2018.11.134] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/23/2018] [Accepted: 11/26/2018] [Indexed: 11/30/2022]
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38
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Li J, Guo R, Hu H, Wu X, Ai L, Wu Y. Preparation optimisation and storage stability of nanoemulsion-based lutein delivery systems. J Microencapsul 2019; 35:570-583. [DOI: 10.1080/02652048.2018.1559245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Jinan Li
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Rui Guo
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Hao Hu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Xuejiao Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Yan Wu
- School of Agriculture and Biology, Shanghai Engineering Research Center of Food Safety, Shanghai Jiao Tong University, Shanghai, China
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Addition of curcumin to the diet of dairy sheep improves health, performance and milk quality. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.10.010] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Panahi Y, Fazlolahzadeh O, Atkin SL, Majeed M, Butler AE, Johnston TP, Sahebkar A. Evidence of curcumin and curcumin analogue effects in skin diseases: A narrative review. J Cell Physiol 2018; 234:1165-1178. [PMID: 30073647 DOI: 10.1002/jcp.27096] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2018] [Accepted: 06/28/2018] [Indexed: 12/14/2022]
Abstract
Curcumin, a natural polyphenolic and yellow pigment obtained from the spice turmeric, has strong antioxidative, anti-inflammatory, and antibacterial properties. Due to these properties, curcumin has been used as a remedy for the prevention and treatment of skin aging and disorders such as psoriasis, infection, acne, skin inflammation, and skin cancer. Curcumin has protective effects against skin damage caused by chronic ultraviolet B radiation. One of the challenges in maximizing the therapeutic potential of curcumin is its low bioavailability, limited aqueous solubility, and chemical instability. In this regard, the present review is focused on recent studies concerning the use of curcumin for the treatment of skin diseases, as well as offering new and efficient strategies to optimize its pharmacokinetic profile and increase its bioavailability.
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Affiliation(s)
- Yunes Panahi
- Chemical Injuries Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Omid Fazlolahzadeh
- Department of Chemistry, Faculty of Science, K.N. Toosi University of Technology, Tehran, Iran
| | | | | | - Alexandra E Butler
- Life Sciences Research Division, Anti-Doping Laboratory Qatar, Doha, Qatar
| | - Thomas P Johnston
- Division of Pharmaceutical Sciences, School of Pharmacy, University of Missouri-Kansas City, Kansas City, Missouri
| | - Amirhossein Sahebkar
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.,Neurogenic Inflammation Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.,School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
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Murthy KNC, Monika P, Jayaprakasha GK, Patil BS. Nanoencapsulation: An Advanced Nanotechnological Approach To Enhance the Biological Efficacy of Curcumin. ACS SYMPOSIUM SERIES 2018. [DOI: 10.1021/bk-2018-1286.ch021] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- K. N. Chidambara Murthy
- Central Research Laboratory, Ramaiah Medical College & Hospitals, MSR Nagar, MSRIT Post, Bangalore 560 054, India
| | - P. Monika
- Department of Biotechnology, Ramaiah Institute of Technology, MSR Nagar, MSRIT Post, Bangalore 560 054, India
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Sharma M, Mann B, Sharma R, Bajaj R, Athira S, Sarkar P, Pothuraju R. Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC. Technological and sensory evaluation of pineapple ice creams incorporating curcumin-loaded nanoemulsions obtained by the emulsion inversion point method. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12451] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Thais R Borrin
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Eduarda L Georges
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Thais C Brito-Oliveira
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Izabel C F Moraes
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
| | - Samantha C Pinho
- Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil
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LIMA JGD, BRITO-OLIVEIRA TC, PINHO SCD. Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.13416] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jia Z, Dumont MJ, Orsat V. Encapsulation of phenolic compounds present in plants using protein matrices. FOOD BIOSCI 2016. [DOI: 10.1016/j.fbio.2016.05.007] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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