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Sun S, Meng K, Zhao W. Storage quality of amylose-lycopene complexes and the establishment of a shelf life prediction model. J Food Sci 2024; 89:8608-8627. [PMID: 39503315 DOI: 10.1111/1750-3841.17519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2024] [Revised: 10/11/2024] [Accepted: 10/21/2024] [Indexed: 12/28/2024]
Abstract
To study the changes in the storage quality of amylose-lycopene complexes (ALCs), the color, antioxidant activity, lycopene content, and configuration changes of ALCs during different storage periods were analyzed. A shelf life prediction model was established to reveal the stability changes of the complexes. The results showed that the cis-isomer percentage of lycopene in ALCs increased significantly from 11.82% to 13.76%. The lycopene isomers were in the order of 5-Z > All-E > 9-Z > 13-Z. Correlation analysis indicated that the content of lycopene was a key factor affecting the quality of ALCs. ALCs followed zero-order and first-order degradation kinetics at 5°C-25°C and 35°C-45°C, respectively. The degradation degree of lycopene was negatively correlated with temperature, with half-lives and one-tenth decay periods of 32.37 days and 6.48 days (5°C) significantly higher than 10.78 days and 1.63 days (45°C). The activation energy required for the reaction of ALCs was as high as 106.29 kJ/mol, indicating greater stability. On this basis, an ALCs shelf life prediction model was established, with a relative error of 0.06%-5.03% between the predicted and actual values. The results indicated that ALCs had good color, antioxidant activity, lycopene content, and configuration stability, and that higher temperatures had a greater impact on lycopene. The study provides theoretical reference for the quality safety of ALCs.
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Affiliation(s)
- Shidong Sun
- School of Food Science and Engineering, Zhengzhou University of Science and Technology, Zhengzhou, China
| | - Kaili Meng
- School of Laboratory Medicine, Zhengzhou Medical and Health Vocational College, Zhengzhou, China
| | - Wenhong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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2
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Dai C, Li W, Zhang C, Shen X, Wan Z, Deng X, Liu F. Microencapsule delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:199-255. [PMID: 39218503 DOI: 10.1016/bs.afnr.2024.05.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/04/2024]
Abstract
Microencapsulation, a typical core-shell structure technology, encapsulates functional active ingredients for protection, controlled release, and targeted delivery. In precise nutrition, the focus is on utilizing microcapsule delivery systems for personalized dietary supplements and disease intervention. This chapter outlines the morphological structure of microcapsules, common wall materials, and preparation techniques. It discusses the characteristics of different hydrophilic and lipophilic functional factors and their function as dietary supplements. The role of microencapsulation on the controlled release, odor masking, and enhanced bioavailability of functional factors is explored. Additionally, the application of microcapsule delivery systems in nutritional interventions for diseases like inflammatory bowel disease, alcoholic/fatty liver disease, diabetes, and cancer is introduced in detail. Lastly, the chapter proposes the future developments of anticipation in responsive wall materials for precise nutrition interventions, including both challenges and opportunities.
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Affiliation(s)
- Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Wenhan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Chairui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xuelian Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Ziyan Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, P.R. China.
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3
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Wu H, Wu Y, Cui Z, Hu L. Nutraceutical delivery systems to improve the bioaccessibility and bioavailability of lycopene: A review. Crit Rev Food Sci Nutr 2024; 64:6361-6379. [PMID: 36655428 DOI: 10.1080/10408398.2023.2168249] [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] [Indexed: 01/20/2023]
Abstract
Lycopene is a promising biological functional component with various biological activities and excellent pharmacological activities. However, its low water solubility and stability lead to low oral bioavailability, which limits its edible and medicinal research. Then, it is necessary to explore effective methods to protect lycopene from destruction and further exploit its potential benefits. The absorption of lycopene in vivo is affected by solubility, stability, isomer type, emulsifying ability, difficulty in forming micelles in vivo, and interaction with food components. Emulsions, pickering emulsions, micelles, liposomes, bigels, beasds, solid dispersions, microcapsules, nanoparticles, electrospinning and other drug delivery systems can be used as good strategies to improve the stability and bioavailability of lycopene. In this paper, the absorption process of lycopene in vivo and the factors affecting its bioavailability were discussed, and the preparation strategies for improving the stability, bioavailability, and health benefits of lycopene were reviewed, to provide some clues and references for the full utilization of lycopene in the field of health. However, there are still various unresolved mysteries regarding the metabolism of lycopene. The safety and in vivo studies of various preparations should be further explored, and the above technologies also face the challenge of industrial production.
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Affiliation(s)
- Haonan Wu
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, School of Pharmaceutical Sciences, Hebei University, Baoding, China
| | - Yumeng Wu
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, School of Pharmaceutical Sciences, Hebei University, Baoding, China
| | - Zhe Cui
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, School of Pharmaceutical Sciences, Hebei University, Baoding, China
| | - Liandong Hu
- Key Laboratory of Pharmaceutical Quality Control of Hebei Province, School of Pharmaceutical Sciences, Hebei University, Baoding, China
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4
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Singh S, Aeri V, Sharma V. Encapsulated natural pigments: Techniques and applications. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Shivani Singh
- Department of Food Technology Jamia Hamdard New Delhi India
| | - Vidhu Aeri
- Department of Pharmacognosy and Phytochemistry School of Pharmaceutical Education and Research (SPER), Jamia Hamdard New Delhi India
| | - Vasudha Sharma
- Department of Food Technology Jamia Hamdard New Delhi India
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Ferreira S, Nicoletti VR, Dragosavac M. Novel methods to induce complex coacervation using dual fluid nozzle and metal membranes: Part II – use of metal membrane technology to induce complex coacervation. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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6
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Pazmiño DA, Fernández D, López OD, Iraizoz A. Evaluación de diferentes combinaciones de polímeros en la microencapsulación de licopenos procedentes de residuos de tomate de árbol (Solanum betaceum). BIONATURA 2022. [DOI: 10.21931/rb/2022.07.02.29] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
El consumo de tomate de árbol en el Ecuador es muy amplio a lo largo de las diferentes zonas, es decir, tiene una gran demanda, a su vez no es aprovechado en su totalidad generando gran cantidad de residuos orgánicos. Mediante la microencapsulación se pueden elaborar productos derivados de los principios activos que se generan de esta fruta. En este trabajo se extrajeron y concentraron carotenoides de la piel de Solanum betaceum. Además, se microencapsuló los principios activos contenidos en el extracto con polímeros (goma arábiga y maltodextrina) en una concentración del 35 y 40 %. Es necesario controlar la temperatura de microencapsulación para evitar la degradación del material de interés.
Es importante determinar la actividad que presentan dichos metabolitos al ser microencapsulados, se evaluó la actividad antioxidante utilizando un método colorimétrico cuantitativo llamado DPPH. Por otro lado, se usó un modelo in vivo con Saccharomyces cerevisiae en el cual se midió la actividad antioxidante considerandondo de la curva de crecimiento del microorganismo en cuestión sometiéndolo a diferentes factores, uno de ellos el crecimiento normal sin agentes externos, en los dos siguientes se emplearon concentraciones de agentes oxidantes, para simular estrés alto y bajo con hipoclorito de sodio y peróxido de hidrógeno.
Palabras clave: Carotenoides, extracción, secado por aspersión, actividad antioxidante, Saccharomyces cerevisiae, razón de crecimiento.
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Affiliation(s)
- Damaris Abigail Pazmiño
- Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología, Universidad Técnica de Ambato, Ecuador
| | - Danae Fernández
- Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología, Universidad Técnica de Ambato, Ecuador
| | - Orestes Dario López
- Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología, Universidad Técnica de Ambato, Ecuador
| | - Antonio Iraizoz
- Instituto de Farmacia y Alimentos, Universidad de la Habana, Cuba
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Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031424] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
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8
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Ferreira S, Nicoletti VR. Use of a tubular heat exchanger to achieve complex coacervation in a semi-continuous process: Effects of capsules curing temperature and shear rate. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Physico-chemical, Sensory, and Antioxidant Characteristics of Olive Paste Enriched with Microencapsulated Thyme Essential Oil. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02707-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review. Adv Colloid Interface Sci 2021; 295:102398. [PMID: 33931199 DOI: 10.1016/j.cis.2021.102398] [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: 11/04/2020] [Revised: 02/27/2021] [Accepted: 02/28/2021] [Indexed: 01/05/2023]
Abstract
Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.
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11
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Micro and Nanoencapsulation of Natural Colors: a Holistic View. Appl Biochem Biotechnol 2021; 193:3787-3811. [PMID: 34312787 DOI: 10.1007/s12010-021-03631-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022]
Abstract
The applications of natural plant pigments are growing rapidly with the increasing awareness of the negative health impacts of synthetic colorants. Additionally, natural pigments possess various biological properties and therapeutic activities. But their functions are hindered by their poor bioavailability, bioaccessibility, low absorption rate, and susceptibility to destructive environmental changes during processing and delivery. Encapsulation is a method of entrapment of bioactive ingredients within suitable carriers to provide protection and for the appropriate delivery into the targeted site by the formation of particles or capsules in micrometer or nanometer scales. Encapsulation imparts several benefits including improved thermal and chemical stability, preserves or masks flavor, taste, or aroma, controlled and targeted release, and enhanced bioavailability of pigments. Micro and nanoencapsulation of pigments will provide extensive and intensive platforms for the development of a new stage in the production of novel and healthy foods. This review mainly focuses on the advanced developments in the fields of micro and nanoencapsulation of pigments.
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12
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Zanin RC, Smrke S, Yeretzian C, Kurozawa LE, Yamashita F. Ultrasound-Assisted Emulsification of Roasted Coffee Oil in Complex Coacervates and Real-time Coffee Aroma Release by PTR-ToF–MS. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02683-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Zhao W, Yan T, Yin W. Structural characterization, storage stability, and antioxidant activity of a novel amylose–lycopene inclusion complex. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15493] [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)
- Wenhong Zhao
- School of Food Science and Technology Henan University of Technology Zhengzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
| | - Tingting Yan
- School of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Wenting Yin
- School of Food Science and Technology Henan University of Technology Zhengzhou China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Guangzhou China
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14
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Dadkhodazade E, Khanniri E, Khorshidian N, Hosseini SM, Mortazavian AM, Moghaddas Kia E. Yeast cells for encapsulation of bioactive compounds in food products: A review. Biotechnol Prog 2021; 37:e3138. [PMID: 33634951 DOI: 10.1002/btpr.3138] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/21/2022]
Abstract
Nowadays bioactive compounds have gained great attention in food and drug industries owing to their health aspects as well as antimicrobial and antioxidant attributes. Nevertheless, their bioavailability, bioactivity, and stability can be affected in different conditions and during storage. In addition, some bioactive compounds have undesirable flavor that restrict their application especially at high dosage in food products. Therefore, food industry needs to find novel techniques to overcome these problems. Microencapsulation is a technique, which can fulfill the mentioned requirements. Also, there are many wall materials for use in encapsulation procedure such as proteins, carbohydrates, lipids, and various kinds of polymers. The utilization of food-grade and safe carriers have attracted great interest for encapsulation of food ingredients. Yeast cells are known as a novel carrier for microencapsulation of bioactive compounds with benefits such as controlled release, protection of core substances without a significant effect on sensory properties of food products. Saccharomyces cerevisiae was abundantly used as a suitable carrier for food ingredients. Whole cells as well as cell particles like cell wall and plasma membrane can act as a wall material in encapsulation process. Compared to other wall materials, yeast cells are biodegradable, have better protection for bioactive compounds and the process of microencapsulation by them is relatively simple. The encapsulation efficiency can be improved by applying some pretreatments of yeast cells. In this article, the potential application of yeast cells as an encapsulating material for encapsulation of bioactive compounds is reviewed.
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Affiliation(s)
- Elahe Dadkhodazade
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Khanniri
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Seyede Marziyeh Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir M Mortazavian
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ehsan Moghaddas Kia
- Department of Food Science and Technology, Maragheh University of Medical Science, Maragheh, Iran
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15
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Microencapsulation of ginger oil by complex coacervation using atomization: Effects of polymer ratio and wall material concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110214] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Encapsulation of lycopene in emulsions and hydrogel beads using dual modified rice starch: Characterization, stability analysis and release behaviour during in-vitro digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105730] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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17
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Wang H, Wang S, Zhu H, Wang S, Xing J. Inclusion Complexes of Lycopene and β-Cyclodextrin: Preparation, Characterization, Stability and Antioxidant Activity. Antioxidants (Basel) 2019; 8:antiox8080314. [PMID: 31426339 PMCID: PMC6719067 DOI: 10.3390/antiox8080314] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/11/2019] [Accepted: 08/14/2019] [Indexed: 02/06/2023] Open
Abstract
In this study, the inclusion complexes of lycopene with β-cyclodextrin (β-CD) were prepared by the precipitation method. Then the inclusion complexes were characterized by the scanning electron microscopy (SEM), ultraviolet-visible spectroscopy (UV), microscopic observation, liquid chromatography, differential scanning calorimetry (DSC) and phase-solubility study. Moreover, the stability and antioxidant activity were tested. The results showed that lycopene was embedded into the cavity of β-CD with a 1:1 stoichiometry. Moreover, the thermal and irradiant stabilities of lycopene were all significantly increased by the formation of lycopene/β-CD inclusion complexes. Antioxidant properties of lycopene and its inclusion complexes were evaluated on the basis of measuring the scavenging activity for 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radicals. The results showed that the scavenging activity of DPPH radicals was obviously increased by the formation of the inclusion complex with β-cyclodextrin at concentrations of 5–30 μg/mL, however, some significant positive effects on the scavenging activity of hydroxyl and superoxide anion radicals were not observed and the reasons are worth further study.
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Affiliation(s)
- Haixiang Wang
- Department of Food Quality and Safety, School of Engineering, China Pharmaceutical University, Jiangning District, Nanjing 211198, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Haidian District, Beijing 100048, China
| | - Shaofeng Wang
- Department of Food Quality and Safety, School of Engineering, China Pharmaceutical University, Jiangning District, Nanjing 211198, China
| | - Hua Zhu
- Department of Food Quality and Safety, School of Engineering, China Pharmaceutical University, Jiangning District, Nanjing 211198, China
| | - Suilou Wang
- Department of Food Quality and Safety, School of Engineering, China Pharmaceutical University, Jiangning District, Nanjing 211198, China
| | - Jiudong Xing
- Department of Food Quality and Safety, School of Engineering, China Pharmaceutical University, Jiangning District, Nanjing 211198, China.
- Pharmaceutical Experimental Training Center, School of Pharmacy, China Pharmaceutical University, Jiangning District, Nanjing 211198, China.
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18
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Complex coacervation: Principles, mechanisms and applications in microencapsulation. Int J Biol Macromol 2019; 121:1276-1286. [DOI: 10.1016/j.ijbiomac.2018.10.144] [Citation(s) in RCA: 203] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 10/19/2018] [Accepted: 10/19/2018] [Indexed: 11/17/2022]
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19
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Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.01.040] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Physico-Chemical Properties, Stability, and Potential Food Applications of Shrimp Lipid Extract Encapsulated by Complex Coacervation. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2116-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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21
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Ho LY, Lim YY, Tan CP, Siow LF. Comparison of physicochemical properties and aqueous solubility of xanthone prepared via oil-in-water emulsion and complex coacervation techniques. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1446022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Li Yoke Ho
- School of Science, Monash University Malaysia, Bandar Sunway, Malaysia
| | - Yau Yan Lim
- School of Science, Monash University Malaysia, Bandar Sunway, Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Lee Fong Siow
- School of Science, Monash University Malaysia, Bandar Sunway, Malaysia
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22
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Affiliation(s)
- Esther Amstad
- Soft Materials Laboratory,
Institute of Materials, École Polytechnique Fédérale de Lausanne, 1015 Lausanne, Switzerland
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23
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Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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24
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Gomez-Estaca J, Comunian T, Montero P, Ferro-Furtado R, Favaro-Trindade C. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin–cashew gum complex. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.005] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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25
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Nesci A, Passone MA, Barra P, Girardi N, García D, Etcheverry M. Prevention of aflatoxin contamination in stored grains using chemical strategies. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.09.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Onbas R, Kazan A, Nalbantsoy A, Yesil-Celiktas O. Cytotoxic and Nitric Oxide Inhibition Activities of Propolis Extract along with Microencapsulation by Complex Coacervation. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:286-293. [PMID: 27380456 DOI: 10.1007/s11130-016-0558-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In this study, cytotoxicity of ethanol extract of propolis (EEP) originating from Sivas, Turkey was screened against several cancer cell lines, namely PC-3, U87MG, A-549, mPANC96, CaCo-2, MCF-7, HeLa, MDA-MB-231 and a non-tumor cell line HEK293 by MTT assay. The inhibition levels of inducible nitric oxide synthase (iNOS) were also determined by using RAW 264.7 macrophage cells following lipopolysaccharide (LPS) treatment. EEP exhibited significant cytotoxic nitric oxide inhibition activities with an IC50 value of 0.1 ± 0.1 μg/ml indicating a high potential as an anti-inflammatory agent. In spite of these promising results and the fact that propolis is a highly nutritive substance, its low solubility and bitter taste limit the applications as a natural supplement. Encapsulation might serve as a good strategy in order to overcome these problems. Complex coacervation was applied where the main focus was on surfactant type, polymer ratio (alginate:gelatin), stirring rate and concentration of core material. The mean particle size of unloaded microparticles were 22.62 μm obtained with gelatin:alginate ratio of 1:1 at a stirring rate of 1400 rpm with 2 ml of 1 % (w/v) sodium carboxymethyl cellulose (Na-CMC), whereas addition of EEP at a concentration of 100 mg/ml increased the mean particle size to 36.44 μm and yielded an encapsulation efficiency of 98.77 %. The cytotoxicities of EEP loaded microparticles were also assessed both on MCF-7 and MDA-MB-231 where similar results were achieved as free EEP which can enhance the possible use of propolis extract in the industry as a natural supplement.
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Affiliation(s)
- Rabia Onbas
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-, Izmir, Turkey
| | - Aslihan Kazan
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-, Izmir, Turkey
| | - Ayse Nalbantsoy
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-, Izmir, Turkey
| | - Ozlem Yesil-Celiktas
- Department of Bioengineering, Faculty of Engineering, Ege University, 35100 Bornova-, Izmir, Turkey.
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Celli GB, Teixeira AG, Duke TG, Brooks MSL. Encapsulationof lycopene from watermelon in calcium-alginate microparticles using an optimised inverse-gelation method by response surface methodology. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13114] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Giovana B. Celli
- Department of Process Engineering and Applied Science; Dalhousie University; PO Box 15000 Halifax Canada NS B3H 4R2
| | - Alyne G. Teixeira
- Department of Process Engineering and Applied Science; Dalhousie University; PO Box 15000 Halifax Canada NS B3H 4R2
| | - Tamunoemi G. Duke
- Department of Process Engineering and Applied Science; Dalhousie University; PO Box 15000 Halifax Canada NS B3H 4R2
| | - Marianne Su-Ling Brooks
- Department of Process Engineering and Applied Science; Dalhousie University; PO Box 15000 Halifax Canada NS B3H 4R2
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Stability of food grade antioxidants formulation to use as preservatives on stored peanut. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.052] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Caetano-Silva ME, Capitani CD, Antunes AEC, Vougt E, da Silva VSN, Pacheco MTB. Whey Protein-Carboxymethylcellulose Obtained by Complex Coacervation as an Ingredient in Probiotic Fermented Milk. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.66060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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