Comparison of emulsifying characteristics of different macromolecule emulsifiers and their effects on the physical properties of lycopene nanoemulsions

The polysaccharide-based nanoemulsions: Preparation, mechanism, and application in food preservation-A review

The stability and bioavailability of antioxidant, antibacterial, and other bioactive substances could be improved through nanoemulsion systems, as a result, nanoemulsion technology has become popular in food preservation. Polysaccharides are green polymers, their renewability, richness, safety, and functionality determine broad application prospects. Polysaccharide-based nanoemulsion coatings with good waterproofness, and mechanical and biological properties are found to effectively prevent or delay water loss, respiration, gas exchange, and microbial corruption of fruits, vegetables, and meat products, and they will be an important innovative technology for sustainable development in the future. The structural and functional properties of polysaccharides that could stabilize nanoemulsions have been discussed, and the preparation methods, physicochemical properties, stability, and formation mechanism of nanoemulsions have been summarized in this review. In addition, the preparation methods of polysaccharide-based nanoemulsion coatings are summarized, the application and preservation mechanisms in fruits, vegetables, and meat products have been introduced, and future perspectives have been discussed. At present, the related researches mainly focus on the bactericidal activity and the sensory quality of food products, while the in-depth research is unclear, this review provides ideas for the subsequent research on polysaccharide-based nanoemulsions for food preservation.

In vitro digestive behavior of emulsifier-stabilized excipient emulsions affects the bioaccessibility of flavonoids

BACKGROUND

Flavonoids, found in common vegetables and fruits, have health benefits that are often limited by their low bioavailability. Excipient emulsions provide an effective strategy to overcome these obstacles. However, the nature of the emulsifier used to formulate excipient emulsions and the chemical structure of the flavonoids both affect the bioaccessibility of the flavonoids.

RESULTS

The purpose of this study was to investigate the impact of the interfacial properties of excipient emulsions on the in vitro gastrointestinal fate of representative structural flavonoids (quercetin, kaempferol, and apigenin) through the INFOGEST method. Tween 80 (TW80) (a nonionic surfactant) was more effective at reducing the oil-water interfacial tension than whey protein isolate (WPI) (a protein-based emulsifier) or octenyl succinic anhydride (OSA)-modified starch (MS) (a polysaccharide-based emulsifier). Moreover, TW80 created excipient emulsions with smaller oil droplets, which were more resistant to oral and gastric conditions. The WPI-emulsions underwent severe flocculation in the gastric phase, leading to an appreciable increase in particle size (from 220 to 3000 nm). The TW80-coated oil droplets were more digestible than WPI- or MS-coated ones. This was attributed to the larger lipid surface area for lipase attachment. The bioaccessibility of quercetin, kaempferol, and apigenin was also affected by emulsifiers: TW 80 (25% to 45%) > WPI (14% to 29%) ≈ MS (15% to 25%). Flavonoid bioaccessibility appeared to be related to their molecular properties.

CONCLUSION

This study provides guidance for the design of effective excipient emulsions to enhance the bioavailability of flavonoids. © 2024 Society of Chemical Industry.

Microfluidics-on-a-chip for designing celecoxib-based amorphous solid dispersions: when the process shapes the product

The fundamental idea underlying the use of amorphous solid dispersions (ASDs) is to make the most of the solubility advantage of the amorphous form of a drug. However, the drug stability becomes compromised due to the higher free energy and disorder of molecular packing in the amorphous phase, leading to crystallization. Polymers are used as a matrix to form a stable homogeneous amorphous system to overcome the stability concern. The present work aims to design ASD-based formulations under the umbrella of quality by design principles for improving oral drug bioavailability, using celecoxib (CXB) as a model drug. ASDs were prepared from selected polymers and tested both individually and in combinations, using various manufacturing techniques: high-shear homogenization, high-pressure homogenization, microfluidics-on-a-chip, and spray drying. The resulting dispersions were further optimized, resorting to a 32 full-factorial design, considering the drug:polymers ratio and the total solid content as variables. The formulated products were evaluated regarding analytical centrifugation and the influence of the different polymers on the intrinsic dissolution rate of the CXB-ASDs. Microfluidics-on-a-chip led to the amorphous status of the formulation. The in vitro evaluation demonstrated a remarkable 26-fold enhancement in the intrinsic dissolution rate, and the translation of this formulation into tablets as the final dosage form is consistent with the observed performance enhancement. These findings are supported by ex vivo assays, which exhibited a two-fold increase in permeability compared to pure CXB. This study tackles the bioavailability hurdles encountered with diverse active compounds, offering insights into the development of more effective drug delivery platforms.

Lycopene-Loaded Emulsions: Chitosan Versus Non-Ionic Surfactants as Stabilizers

Lycopene is a natural carotenoid with well-known benefits due to its antioxidant properties, including an anti-inflammatory effect in colorectal cancer and anti-angiogenic effects along with a reduction in the risk of prostate cancer and coronary heart disease. Due to their poor water solubility, photosensitivity and heat sensitivity, their incorporation in cosmetic and food matrices should be through encapsulation systems. In the present work, lycopene-loaded emulsions were prepared using two different types of stabilizers: non-ionic surfactants, testing several ratios of Tween 80 and Span 80, and chitosan, using chitosans of different viscosities and molecular weights. Soybean oil was found to be a suitable candidate for O/W emulsion preparation. Lycopene encapsulation efficiency (EE) of 70-75% and loading capacities of 0.14 mg/g were registered in stable emulsions stabilized either by non-ionic surfactants or acidified chitosans. Therefore, chitosan is a good alternative as a sustainable stabilizer to partially replace traditional synthetic ingredients with a new biodegradable, renewable and biocompatible material which could contribute to reduce the environmental impact as well as the ingestion of synthetic toxic materials by humans, decreasing their risk of suffering from chronic and complex pathologies, among which several types of cancer stand out.

Stabilization of fermented tomato (Solanum lycopersicum L.) juice by differently charged hydrocolloids

This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually. Compared with the use of the stabilizers, the combination of hydrocolloids had a greater impact on the storage stability of the FTJ, and the storage stability of the FTJ increased when 0.15% SSPS + 0.03% PUL + 0.15% CS was added. This study lays the groundwork for the development of stable fruit juice beverages.

Effects of five tissue sources of silver carp by-products on the structure, physicochemical and emulsifying properties of gelatin

The effects of tissue sources on gelatin's physicochemical and functional properties remain unclear. This work aimed to analyze the effects of five tissue sources on the properties of fish gelatins. Five gelatins were extracted from different silver carp by-products (skin, scale, fin, head, and bone) and the effects of tissue sources on the gelatin's properties were studied. The gelatin's β-sheet percentages and total sodium dodecyl sulfate-polyacrylamide gel electrophoresis band intensities (β, α1, and α2 chains) showed similar dependence to the tissue sources: skin ≈ scale > fin ≈ head > bone. Bone-related gelatins (from head and bone) showed lower water-holding capacity and fat-binding capacity values than the other gelatins. Tissue sources significantly affected the gelatin's gel strength values: skin ≈ fin > scale > bone ≈ head. Scale and bone gelatin solutions had significantly lower rheological apparent viscosities than other by-product gelatin solutions. The interfacial tension and rheological apparent viscosity values of the fish oil-loaded gelatin-stabilized emulsions depended on the gelatin tissue sources and gelatin concentrations. In particular, skin, scale, and fin gelatins induced no obvious emulsion creaming at the gelatin concentration of 10 g/L during the emulsion storage. Bone-related gelatins induced higher emulsion creaming index values for the emulsions with 10 g/L of gelatins during the emulsion storage. This work confirmed tissue sources could significantly affect the properties of gelatins. Five tissue sources had different effects on the structural, physicochemical, and emulsifying properties of silver carp by-product gelatins. Especially, the gelatins from different silver carp by-products showed different water-holding and fat-binding capacities, gel strengths, interfacial tension, rheological apparent viscosities, and emulsion stabilization abilities. These properties are important considerations for the application of silver carp by-product gelatins in food and other industries.

Sodium alginate emulsion loaded with linalool: Preparation, characterization and antibacterial mechanism against Shigella sonnei

This study aimed to prepare sodium alginate-linalool emulsion (SA-LE) to overcome the low solubility of linalool and explore its inhibitory activity against Shigella sonnei. The results indicated that linalool significantly reduced the interfacial tension between SA and oil phase (p < 0.05). Droplet sizes of fresh emulsions were uniform with sizes from 2.54 to 2.58 μm. The ζ-potential was between -23.94 and -25.03 mV, and the viscosity distribution was 973.62 to 981.03 mPa·s at pH 5-8 (near neutral pH) without significant difference. In addition, linalool could be effectively released from SA-LE in accordance with the Peppas-Sahlin model, mainly described by Fickian diffusion. In particular, SA-LE can inhibit S. sonnei with a minimum inhibitory concentration of 3 mL/L, which was lower than free linalool. The mechanism can be described as damaging the membrane structure and inhibiting respiratory metabolism accompanied by oxidative stress based on FESEM, SDH activity, ATP and ROS content. These results suggest that SA is an effective encapsulation strategy to enhance the stability of linalool and its inhibitory effect on S. sonnei at near neutral pH. Moreover, the prepared SA-LE has the potential to be developed as a natural antibacterial agent to address the growing food safety challenges.

Constitution and reconstitution of microcapsules with high diacylglycerol oil loading capacity based on whey protein isolate / octenyl succinic anhydride starch/ inulin matrix

The aim of this study was to constitute microcapsule systems with high oil loading capacity by octenyl succinic anhydride (OSA) starch, whey protein isolate (WPI) and inulin (IN) substrates to provide a new method for encapsulating diacylglycerol oil. Specifically, this study characterizes the physicochemical properties and reconstitution capacity of highly oil loading diacylglycerol microcapsules by comparing the wall encapsulation capacity of the binary wall system OSA-IN, WPI-IN and the ternary wall system WPI-OSA (1:9, 5:5, 9:1)-IN for diacylglycerol oil. It was found that WPI-OSA (5:5)-IN significantly improved the water solubility of microcapsules (86.11 %) compared to OSA-IN microcapsules, and the addition of WPI made the surface of microcapsules smoother and increased the thermal stability and solubility of microcapsules; the addition of OSA enhanced the wettability of microcapsules compared to WPI-IN. In addition, WPI-OSA (5:5)-IN microcapsules have the highest encapsulation efficiency (96.03 %), high emulsion stability after reconstitution, and the smallest droplet size (212.83 nm) after 28 d. Therefore, the WPI-OSA-IN composite system is suitable for the production of highly oil-loaded microencapsulated systems with excellent reconstitution ability to expand the application of diacylglycerol oil.

Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control

The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small mean particle diameters and narrow polydispersity indices. In this study, we examined the performance of a new commercial high-pressure valve homogenizer, which has several features that provide good control over the particle size distribution of nanoemulsions, including variable homogenization pressures (up to 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), and back pressures. The impact of homogenization pressure, number of passes, flow pattern, nozzle dimensions, back pressure, oil concentration, emulsifier concentration, and emulsifier type on the particle size distribution of corn oil-in-water emulsions was systematically examined. The droplet size decreased with increasing homogenization pressure, number of passes, back pressure, and emulsifier-to-oil ratio. Moreover, it was slightly smaller when a reverse rather than parallel flow profile was used. The emulsifying performance of plant, animal, and synthetic emulsifiers was compared because there is increasing interest in replacing animal and synthetic emulsifiers with plant-based ones in the food industry. Under fixed homogenization conditions, the mean particle diameter decreased in the following order: gum arabic (0.66 µm) > soy protein (0.18 µm) > whey protein (0.14 µm) ≈ Tween 20 (0.14 µm). The information reported in this study is useful for the optimization of the production of food-grade nanoemulsions using high-pressure homogenization.

Starches in the encapsulation of plant active ingredients: state of the art and research trends

As a natural polymer, starches and their derivatives have received widespread attention in the cosmetic and pharmaceutical industries, particularly for their use as a coating material. In this sense, as an encapsulating agent, starches stand out, considering the number of compounds that they can trap. Additionally, they provide a nutritional contribution and may improve acceptance by patients. As such, this type of material may serve as an alternative to overcome gaps such as loss of activity of the active principles, low assimilation, or deterioration under environmental and physiological conditions. In this paper, we aim to present the state of the art and research trends on the use of starch as a wall material for the encapsulation of active principles of plant origin. It was found that the most-encapsulated active principles are essential oils and polyphenols; native or modified starches are typically used, either as the sole wall material or in combination with other polymers; and the most widely used methodology is spray drying. The reviewed studies indicate the potential of starches for their use in active ingredient encapsulation processes, improving their viability and expanding their range of applications in different industries, as well as showing a clearly increasing publication trend over the last 10 years.

Graphical abstract

Membrane Emulsification-A Novel Solution for Treatment and Reuse of Produced Water from Oil Field

Produced water (PW) is, by volume, the largest waste product of the oil- and gas-exploration industry and contains pollutants such as hydrocarbons and heavy metals. To meet the stringent environmental regulations, PW must be treated before discharging into the environment. The current study proposes a novel treatment method where PW is used to prepare oil-in-water emulsion with potential applications within the oil-exploration industry. The emulsions are prepared by applying hollow fiber membrane emulsification (ME) on PW, which inherently contains oil, as to-be-dispersed phase. The results demonstrate that the average droplet size of the emulsions is a function of pressure applied on to-be-dispersed phase and could be customized from 0.24 to 0.65 µm by varying the pressure from 0.25 to 1 bar, respectively. Stability of the emulsions was verified under high pressure and a temperature and storage period of more than 24 h. The calculations showed that an ME unit with <100 kg weight and <1 m3 volume is appropriate to transform the daily average volume of PW from the Danish part of the North Sea into the emulsions. The study provides a novel route, which also complies well with the requirements (low-weight and small spatial footprints) of the offshore oil rigs, to treat and reuse PW within the oil production process and, therefore, eliminates its environmental footprint.

Brito AK, Saldanha-Araújo F, Arcanjo DDR, C. Martins MDC, dos S. Borges TK, Báo SN, Plácido A, Eaton P, Kuckelhaus SAS, Leite JRSA. Promising self-emulsifying drug delivery system loaded with lycopene from red guava (Psidium guajava L.): in vivo toxicity, biodistribution and cytotoxicity on DU-145 prostate cancer cells

Background

Self-emulsifying drug delivery systems (SEDDSs) have attracted attention because of their effects on solubility and bioavailability of lipophilic compounds. Herein, a SEDDS loaded with lycopene purified from red guava (nanoLPG) was produced. The nanoemulsion was characterized using dynamic light scattering (DLS), zeta potential measurement, nanoparticle tracking analysis (NTA), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR), lycopene content quantification, radical scavenging activity and colloidal stability in cell culture medium. Then, in vivo toxicity and tissue distribution in orally treated mice and cytotoxicity on human prostate carcinoma cells (DU-145) and human peripheral blood mononuclear cells (PBMC) were evaluated.

Results

NanoLPG exhibited physicochemical properties with a size around 200 nm, negative zeta-potential, and spherical morphology. The size, polydispersity index, and zeta potential parameters suffered insignificant alterations during the 12 month storage at 5 °C, which were associated with lycopene stability at 5 °C for 10 months. The nanoemulsion showed partial aggregation in cell culture medium at 37 °C after 24 h. NanoLPG at 0.10 mg/mL exhibited radical scavenging activity equivalent to 0.043 ± 0.002 mg Trolox/mL. The in vivo studies did not reveal any significant changes in clinical, behavioral, hematological, biochemical, and histopathological parameters in mice orally treated with nanoLPG at 10 mg/kg for 28 days. In addition, nanoLPG successfully delivered lycopene to the liver, kidney and prostate in mice, improved its cytotoxicity against DU-145 prostate cancer cells—probably by pathway independent on classical necrosis and apoptosis—and did not affect PBMC viability.

Conclusions

Thus, nanoLPG stands as a promising and biosafe lycopene delivery system for further development of nanotechnology-based health products.

Graphical Abstract