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Chaves MA, Ferreira LS, Baldino L, Pinho SC, Reverchon E. Current Applications of Liposomes for the Delivery of Vitamins: A Systematic Review. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:nano13091557. [PMID: 37177102 PMCID: PMC10180326 DOI: 10.3390/nano13091557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 04/27/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023]
Abstract
Liposomes have been used for several decades for the encapsulation of drugs and bioactives in cosmetics and cosmeceuticals. On the other hand, the use of these phospholipid vesicles in food applications is more recent and is increasing significantly in the last ten years. Although in different stages of technological maturity-in the case of cosmetics, many products are on the market-processes to obtain liposomes suitable for the encapsulation and delivery of bioactives are highly expensive, especially those aiming at scaling up. Among the bioactives proposed for cosmetics and food applications, vitamins are the most frequently used. Despite the differences between the administration routes (oral for food and mainly dermal for cosmetics), some challenges are very similar (e.g., stability, bioactive load, average size, increase in drug bioaccessibility and bioavailability). In the present work, a systematic review of the technological advancements in the nanoencapsulation of vitamins using liposomes and related processes was performed; challenges and future perspectives were also discussed in order to underline the advantages of these drug-loaded biocompatible nanocarriers for cosmetics and food applications.
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Affiliation(s)
- Matheus A Chaves
- Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635900, SP, Brazil
- Laboratory of Molecular Morphophysiology and Development (LMMD), Department of Veterinary Medicine, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635900, SP, Brazil
| | - Letícia S Ferreira
- Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635900, SP, Brazil
| | - Lucia Baldino
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
| | - Samantha C Pinho
- Laboratory of Encapsulation and Functional Foods (LEnAlis), Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, Pirassununga 13635900, SP, Brazil
| | - Ernesto Reverchon
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
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2
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Aman Mohammadi M, Farshi P, Ahmadi P, Ahmadi A, Yousefi M, Ghorbani M, Hosseini SM. Encapsulation of Vitamins Using Nanoliposome: Recent Advances and Perspectives. Adv Pharm Bull 2023; 13:48-68. [PMID: 36721823 PMCID: PMC9871282 DOI: 10.34172/apb.2023.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 09/20/2021] [Accepted: 09/28/2021] [Indexed: 02/03/2023] Open
Abstract
Nowadays the importance of vitamins is clear for everyone. However, many patients are suffering from insufficient intake of vitamins. Incomplete intake of different vitamins from food sources due to their destruction during food processing or decrease in their bioavailability when mixing with other food materials, are factors resulting in vitamin deficiency in the body. Therefore, various lipid based nanocarriers such as nanoliposomes were developed to increase the bioavailability of bioactive compounds. Since the function of nanoliposomes containing vitamins on the body has a direct relationship with the quality of produced nanoliposomes, this review study was planned to investigate the several aspects of liposomal characteristics such as size, polydispersity index, zeta potential, and encapsulation efficiency on the quality of synthesized vitamin-loaded nanoliposomes.
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Affiliation(s)
- Masoud Aman Mohammadi
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Science and Food Technology, Nutritional and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,These authors contributed equally in this Article
| | - Parastou Farshi
- Food Science Institute, Kansas State University, Manhattan KS, USA.,These authors contributed equally in this Article
| | - Parisa Ahmadi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Azam Ahmadi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammad Yousefi
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Marjan Ghorbani
- Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.,Corresponding Authors: Marjan Ghorbani, Tel: +98 41 33378165, Fax: +98 41 33378165, , and Seyede Marzieh Hosseini, Tel: +98 21 22622322, Fax: +98 21 22622322,
| | - Seyede Marzieh Hosseini
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,Corresponding Authors: Marjan Ghorbani, Tel: +98 41 33378165, Fax: +98 41 33378165, , and Seyede Marzieh Hosseini, Tel: +98 21 22622322, Fax: +98 21 22622322,
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3
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Yin Z, Zheng T, Ho CT, Huang Q, Wu Q, Zhang M. Improving the stability and bioavailability of tea polyphenols by encapsulations: a review. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.12.011] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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4
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Zhang W, Liu Y, Zhang X, Wu Z, Weng P. Tea polyphenols-loaded nanocarriers: preparation technology and biological function. Biotechnol Lett 2022; 44:387-398. [PMID: 35229222 DOI: 10.1007/s10529-022-03234-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Accepted: 02/04/2022] [Indexed: 12/26/2022]
Abstract
Tea polyphenols (TP) have various biological functions including anti-oxidant, anti-bacterial, anti-apoptotic, anti-inflammatory and bioengineered repair properties. However, TP exhibit poor stability and bioavailability in the gastrointestinal tract. Nanoencapsulation techniques can be used to protect TP and to uphold their original characteristics during processing, storage and digestion, improve their physiochemical properties and enhance their health promoting effects. Nano-embedded TP show higher antioxidant, antibacterial and anticancer properties than TP, allowing TP to play a better role in bioengineering restoration after embedding. In this review, recent advances in nanoencapsulation of TP with biopolymeric nanocarriers (polysaccharides and proteins), lipid-based nanocarriers and innovative developments in preparation strategies were mainly discussed. Additionally, the strengthening biological functions of stability and bioavailability, antioxidant, antibacterial, anticancer activities and bioengineering repair properties activities after the nano-embedding of TP have been considered. Finally, further studies could be conducted for exploring the application of nanoencapsulated systems in food for industrial applications.
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Affiliation(s)
- Wanni Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Yanan Liu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China.
| | - Xin Zhang
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Zufang Wu
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
| | - Peifang Weng
- Department of Food Science and Engineering, Ningbo University, Ningbo, 315211, People's Republic of China
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5
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Recent advances in colloidal technology for the improved bioavailability of the nutraceuticals. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102693] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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6
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Feng S, Sun Y, Wang P, Sun P, Ritzoulis C, Shao P. Co‐encapsulation of resveratrol and epigallocatechin gallate in low methoxyl pectin‐coated liposomes with great stability in orange juice. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14323] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Simin Feng
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Yuxin Sun
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Pei Wang
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Peilong Sun
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
| | - Christos Ritzoulis
- Department of Food Technology ATEI of Thessaloniki 574000 Thessaloniki Greece
| | - Ping Shao
- Department of Food Science and Technology Zhejiang University of Technology Hangzhou 310014 PR China
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8
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Liposomes for delivery of antioxidants in cosmeceuticals: Challenges and development strategies. J Control Release 2019; 300:114-140. [PMID: 30853528 DOI: 10.1016/j.jconrel.2019.03.003] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 03/05/2019] [Accepted: 03/05/2019] [Indexed: 12/24/2022]
Abstract
Antioxidants (AOs) play a crucial role in the protection and maintenance of health and are also integral ingredients in beauty products. Unfortunately, most of them are sensitive due to their instability and insolubility. The use of liposomes to protect AOs and expand their applicability to cosmeceuticals, thereby, is one of the most effective solutions. Notwithstanding their offered advantages for the delivery of AOs, liposomes, in their production and application, present many challenges. Here, we provide a critical review of the major problems complicating the development of liposomes for AO delivery. Along with issues related to preparation techniques and encapsulation efficiency, the loss of protective function and inefficiency of skin permeability are the main disadvantages of liposomes. Corresponding development strategies for resolving these problems, with their respective advantages and drawbacks, are introduced, discussed in some depth, and summarized in these pages as well. Advanced liposomes have a vital role to play in the development and delivery of AOs in practical cosmeceutical product applications.
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9
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Chen W, Zou M, Ma X, Lv R, Ding T, Liu D. Co-Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant Activity. J Food Sci 2018; 84:111-120. [PMID: 30548488 DOI: 10.1111/1750-3841.14405] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 10/25/2018] [Accepted: 11/05/2018] [Indexed: 12/11/2022]
Abstract
Although different delivery systems have been developed to overcome the limits of Epigallocatechin-3-gallate (EGCG) and quercetin in food application, none have referred to their simultaneous encapsulation. In this study, these two polyphenols were successfully co-loaded into liposomes. Under the optimal conditions (lecithin-total polyphenols ratio 25:1, lecithin-cholesterol ratio 6:1, lecithin-Tween 80 ratio 8:1 and ultrasonic time 2 min), the mean size, polydispersity index (PDI) and zeta potential of liposomes were 111.10 ± 0.52 nm, 0.259 ± 0.006 and -19.83 ± 0.45 mV, with an encapsulation efficiency of 64.05 ± 1.56% and 61.73 ± 2.55% for EGCG and quercetin, respectively. After 30-day storage, an increase of 4.05% was observed in the mean size with no significant change (P ≥ 0.05) in the PDI and zeta potential. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed a synergistic antioxidant effect of the two compounds in liposomal system. These results demonstrated that co-encapsulation of EGCG and quercetin enhances their effectiveness. PRACTICAL APPLICATION: EGCG and quercetin are natural polyphenols abound in the human diet with diverse biological activities. These two polyphenols were successfully co-encapsulated into a homogeneous and stable liposomal system. Interestingly, a synergistic antioxidant effect of the two polyphenols was observed due to co-encapsulation. This indicated that the simultaneous delivery of EGCG and quercetin was an attractive approach to improve their functionality for expanding their application in food, cosmetic and pharmaceutical industries.
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Affiliation(s)
- Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China.,Zhejiang Key Lab. for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, 310058, Zhejiang, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China.,Fuli Inst. of Food Science, Zhejiang Univ., Hangzhou, 310058, Zhejiang, China.,Zhejiang Key Lab. for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou, 310058, Zhejiang, China
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10
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Pisoschi AM, Pop A, Cimpeanu C, Turcuş V, Predoi G, Iordache F. Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view. Eur J Med Chem 2018; 157:1326-1345. [DOI: 10.1016/j.ejmech.2018.08.076] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 08/24/2018] [Accepted: 08/27/2018] [Indexed: 12/20/2022]
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11
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Shakeel K, Raisuddin S, Ali S, Imam SS, Rahman MA, Jain GK, Ahmad FJ. Development and in vitro/in vivo evaluation of artemether and lumefantrine co-loaded nanoliposomes for parenteral delivery. J Liposome Res 2017; 29:35-43. [DOI: 10.1080/08982104.2017.1410173] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Kashif Shakeel
- Department of Pharmaceutics, Jamia Hamdard, New Delhi, India
- Faculty of Interdisciplinary Sciences and Technology, Jamia Hamdard, New Delhi, India
- Azad Institute of Pharmacy and Research, Lucknow, India
| | - Sheikh Raisuddin
- Department of Medical Elementology and Toxicology, Jamia Hamdard, New Delhi, India
| | - Sadath Ali
- Azad Institute of Pharmacy and Research, Lucknow, India
| | - Syed Sarim Imam
- Glocal School of Pharmacy, Glocal University, Saharanpur, India
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12
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Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.036] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Nunes S, Madureira AR, Campos D, Sarmento B, Gomes AM, Pintado M, Reis F. Solid lipid nanoparticles as oral delivery systems of phenolic compounds: Overcoming pharmacokinetic limitations for nutraceutical applications. Crit Rev Food Sci Nutr 2017; 57:1863-1873. [PMID: 26192708 DOI: 10.1080/10408398.2015.1031337] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Drug delivery systems, accompanied by nanoparticle technology, have recently emerged as prominent solutions to improve the pharmacokinetic properties, namely bioavailability, of therapeutic and nutraceutical agents. Solid lipid nanoparticles (SLNs) have received much attention from researchers due to their potential to protect or improve drug properties. SLNs have been reported to be an alternative system to traditional carriers, such as emulsions, liposomes, and polymeric nanoparticles. Phenolic compounds are widespread in plant-derived foodstuffs and therefore abundant in our diet. Over the last decades, phenolic compounds have received considerable attention due to several health promoting properties, mostly related to their antioxidant activity, which can have important implications for health. However, most of these compounds have been associated with poor bioavailability being poorly absorbed, rapidly metabolized and eliminated, which compromises its biological and pharmacological benefits. This paper provides a systematic review of the use of SLNs as oral delivery systems of phenolic compounds, in order to overcome pharmacokinetic limitations of these compounds and improved nutraceutical potential. In vitro studies, as well as works describing topical and oral treatments will be revisited and discussed. The classification, synthesis, and clinical application of these nanomaterials will be also considered in this review article.
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Affiliation(s)
- Sara Nunes
- a Laboratory of Pharmacology & Experimental Therapeutics , Institute for Biomedical Imaging and Life Sciences (IBILI), Faculty of Medicine, University of Coimbra , Coimbra , Portugal
| | - Ana Raquel Madureira
- b CBQF, Biotechnology School , Portuguese Catholic University , Porto , Portugal
| | - Débora Campos
- b CBQF, Biotechnology School , Portuguese Catholic University , Porto , Portugal
| | - Bruno Sarmento
- c i3S-Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Porto , Portugal.,d INEB, Institute of Biomedical Engineering , NewTherapies Group, University of Porto , Porto , Portugal.,e CESPU, Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde & Instituto Universitário de Ciências da Saúde , Gandra , Portugal
| | - Ana Maria Gomes
- b CBQF, Biotechnology School , Portuguese Catholic University , Porto , Portugal
| | - Manuela Pintado
- b CBQF, Biotechnology School , Portuguese Catholic University , Porto , Portugal
| | - Flávio Reis
- a Laboratory of Pharmacology & Experimental Therapeutics , Institute for Biomedical Imaging and Life Sciences (IBILI), Faculty of Medicine, University of Coimbra , Coimbra , Portugal.,f Center for Neuroscience and Cell Biology-Institute for Biomedical Imaging and Life Sciences (CNC.IBILI) Research Consortium, University of Coimbra , Coimbra , Portugal
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14
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Katouzian I, Jafari SM. Nano-encapsulation as a promising approach for targeted delivery and controlled release of vitamins. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.05.002] [Citation(s) in RCA: 345] [Impact Index Per Article: 43.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Bordenave N, Hamaker BR, Ferruzzi MG. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct 2014; 5:18-34. [PMID: 24326533 DOI: 10.1039/c3fo60263j] [Citation(s) in RCA: 268] [Impact Index Per Article: 26.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.
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16
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Zou LQ, Liu W, Liu WL, Liang RH, Li T, Liu CM, Cao YL, Niu J, Liu Z. Characterization and bioavailability of tea polyphenol nanoliposome prepared by combining an ethanol injection method with dynamic high-pressure microfluidization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:934-941. [PMID: 24428744 DOI: 10.1021/jf402886s] [Citation(s) in RCA: 103] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Tea polyphenols are major polyphenolic substances found in green tea with various biological activities. To overcome their instability toward oxygen and alkaline environments, tea polyphenol nanoliposome (TPN) was prepared by combining an ethanol injection method with dynamic high-pressure microfluidization. Good physicochemical characterizations (entrapment efficiency = 78.5%, particle size = 66.8 nm, polydispersity index = 0.213, and zeta potential = -6.16 mv) of TPN were observed. Compared with tea polyphenol solution, TPN showed equivalent antioxidant activities, indicated by equal DPPH free radical scavenging and slightly lower ferric reducing activities and lower inhibitions against Staphylococcus aureus , Escerhichia coli , Salmonella typhimurium , and Listeria monocytogenes . In addition, a relatively good sustained release property was observed in TPN, with only 29.8% tea polyphenols released from nanoliposome after 24 h of incubation. Moreover, TPN improved the stability of tea polyphenol in alkaline solution. This study expects to provide theories and practice guides for further applications of TPN.
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Affiliation(s)
- Li-qiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University , No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
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Preparation and characterization of nanoliposomes entrapping medium-chain fatty acids and vitamin C by lyophilization. Int J Mol Sci 2013; 14:19763-73. [PMID: 24084723 PMCID: PMC3821584 DOI: 10.3390/ijms141019763] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2013] [Revised: 09/12/2013] [Accepted: 09/22/2013] [Indexed: 11/26/2022] Open
Abstract
The complex nanoliposomes encapsulating both a hydrophilic drug vitamin C (vit C) and hydrophobic drug medium-chain fatty acids (MCFAs) was prepared by combining double emulsion method with dynamic high pressure microfluidization. The complex nanoliposomes was further freeze-dried under −86 °C for 48 h with sucrose at the sucrose/lipids ratio of 2:1(w/w) in order to enhance its stability. The freeze-dried complex nanoliposomes under the suitable conditions exhibited high entrapment efficiency of MCFAs (44.26 ± 3.34)%, relatively high entrapment efficiency of vit C (62.25 ± 3.43)%, low average size diameter (110.4 ± 7.28) nm and good storage stability at 4 °C for 60 days with slight changes in mean particle diameter and drug entrapment efficiencies. The results of transmission electron microscopy of freeze-dried complex nanoliposomes also showed that the freeze-dried samples with sucrose were stable without great increase in their particle sizes and without destroying their spherical shape. The results indicated that sucrose presented well protection effects in MCFAs-vit C complex nanoliposomes, suggesting the possibility of further usage in commercial liposomes.
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Gülseren I, Corredig M. Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3242-3251. [PMID: 23473473 DOI: 10.1021/jf3045439] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this work was to better understand the functional properties of milk phospholipids when used as ingredients to prepare liposomes. Liposomal dispersions (10%) were prepared using high-pressure homogenization, and their physical properties as well as their ability to encapsulate tea polyphenols were investigated. The extent of encapsulation, measured by HPLC, increased with tea polyphenol concentration up to about 4 mg·mL(-1). At polyphenol concentrations ≥ 6 mg·mL(-1), the liposome dispersions were no longer stable. The influence of pH (3-7), storage temperature (room temperature or refrigeration), and addition of sugars (0-15%) were studied for liposomes containing 4 mg·mL(-1) polyphenols. The liposomal dispersions were also stable in the presence of peptides. The storage stability of the systems prepared with milk phospholipids was compared to that of liposomes made with soy phospholipids. Soy liposomes were smaller in size than milk phospholipid liposomes, the encapsulation efficiency was higher, and the extent of release of tea polyphenols during storage was lower for milk phospholipid liposomes compared to soy liposomes. The results suggest that milk phospholipids could be employed to prepare tea-polyphenol-bearing liposomes and that the tea catechins may be incorporated in the milk phospholipid bilayer more efficiently than in the case of a soy phospholipid bilayer.
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Affiliation(s)
- Ibrahim Gülseren
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada.
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19
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Yang S, Liu W, Liu C, Liu W, Tong G, Zheng H, Zhou W. Characterization and Bioavailability of Vitamin C Nanoliposomes Prepared by Film Evaporation-Dynamic High Pressure Microfluidization. J DISPER SCI TECHNOL 2012. [DOI: 10.1080/01932691.2011.629511] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Lu Q, Li DC, Jiang JG. Preparation of a tea polyphenol nanoliposome system and its physicochemical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:13004-11. [PMID: 22087534 DOI: 10.1021/jf203194w] [Citation(s) in RCA: 96] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Tea polyphenol is rich in green tea with diverse biological activities. However, its application in the food industry is limited due to its instability toward oxygen and light. In this study, the preparation of tea polyphenol liposome by the thin film ultrasonic dispersion method was performed in order to enhance the bioavailability of tea polyphenol. The process conditions were optimized using response surface analysis, and the optimal parameters were as follows: ratio of tea polyphenol to lecithin, 0.125:1; ratio of lecithin to cholesterol, 4:1; phosphate buffered saline (PBS) pH, 6.62; ultrasonic time, 3.5 min. The theoretical and practical entrapment efficiency were 60.36% and 60.09 ± 0.69%, respectively. Furthermore, physicochemical properties including size distribution, zeta potential, permeability, infrared spectrum and in vitro release of liposomal formulations were determined. The mean size of tea polyphenol liposome was 160.4 nm, and the ζ-potential value was -67.2. The tea polyphenol liposome was formed by physical interaction, and the in vitro release process followed a first-order equation. The results indicated that the prepared tea polyphenol liposome was stable and suitable for more widespread application.
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Affiliation(s)
- Qun Lu
- College of Food and Bioengineering, South China University of Technology, Guangzhou 510640, China
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Encapsulation of natural polyphenolic compounds; a review. Pharmaceutics 2011; 3:793-829. [PMID: 24309309 PMCID: PMC3857059 DOI: 10.3390/pharmaceutics3040793] [Citation(s) in RCA: 455] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2011] [Revised: 10/18/2011] [Accepted: 10/27/2011] [Indexed: 12/16/2022] Open
Abstract
Natural polyphenols are valuable compounds possessing scavenging properties towards radical oxygen species, and complexing properties towards proteins. These abilities make polyphenols interesting for the treatment of various diseases like inflammation or cancer, but also for anti-ageing purposes in cosmetic formulations, or for nutraceutical applications. Unfortunately, these properties are also responsible for a lack in long-term stability, making these natural compounds very sensitive to light and heat. Moreover, polyphenols often present a poor biodisponibility mainly due to low water solubility. Lastly, many of these molecules possess a very astringent and bitter taste, which limits their use in food or in oral medications. To circumvent these drawbacks, delivery systems have been developed, and among them, encapsulation would appear to be a promising approach. Many encapsulation methods are described in the literature, among which some have been successfully applied to plant polyphenols. In this review, after a general presentation of the large chemical family of plant polyphenols and of their main chemical and biological properties, encapsulation processes applied to polyphenols are classified into physical, physico-chemical, chemical methods, and other connected stabilization methods. After a brief description of each encapsulation process, their applications to polyphenol encapsulation for pharmaceutical, food or cosmetological purposes are presented.
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Luo Z, Murray BS, Yusoff A, Morgan MRA, Povey MJW, Day AJ. Particle-stabilizing effects of flavonoids at the oil-water interface. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:2636-2645. [PMID: 21329397 DOI: 10.1021/jf1041855] [Citation(s) in RCA: 112] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
It has been shown that some common food flavonoids can act as excellent stabilizers of oil-in-water emulsions through their adsorption as water-insoluble particles to the surface of the oil droplets, i.e., Pickering emulsions are formed. Flavonoids covering a wide range of octanol-water partition coefficients (P) were screened for emulsification behavior by low shear mixing of flavonoid+n-tetradecane in a vortex mixer. Most flavonoids with very high or very low P values were not good emulsifiers, although there were exceptions, such as tiliroside, which is very insoluble in water. When a high shear jet homogenizer was used with 20 vol% oil in the presence of 1 mM tiliroside, rutin, or naringin, much finer emulsions were produced: the average droplet sizes (d32) were 16, 6, and 5 μm, respectively. These results may be highly significant with respect to the delivery of such insoluble compounds to the gut, as well as their digestion and absorption.
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Affiliation(s)
- Zijun Luo
- School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK
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