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Otchere E, McKay BM, English MM, Aryee ANA. Current trends in nano-delivery systems for functional foods: a systematic review. PeerJ 2023; 11:e14980. [PMID: 36949757 PMCID: PMC10026715 DOI: 10.7717/peerj.14980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Accepted: 02/09/2023] [Indexed: 03/19/2023] Open
Abstract
Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.
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Affiliation(s)
- Emmanuel Otchere
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
| | - Brighid M. McKay
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Marcia M. English
- Department of Human Nutrition, St. Francis Xavier University, Antigonish, Nova Scotia, Canada
| | - Alberta N. A. Aryee
- Department of Human Ecology, Delaware State University, Dover, Delaware, United States
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2
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Panjwani D, Patel S, Mishra D, Patel V, Yadav M, Dharamsi A, Patel A. Avidin-Biotin functionalized self-assembled protein nanoparticles as EGFR targeted therapeutics for the treatment of lung cancer: characterization and cell viability. J DISPER SCI TECHNOL 2022. [DOI: 10.1080/01932691.2022.2099888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Drishti Panjwani
- Department of Pharmaceutics, Parul Institute of Pharmacy, Parul University, Vadodara, Gujarat, India
| | - Shruti Patel
- Department of Pharmaceutics, Parul Institute of Pharmacy, Parul University, Vadodara, Gujarat, India
| | - Deepak Mishra
- Department of Pharmaceutics, Parul Institute of Pharmacy, Parul University, Vadodara, Gujarat, India
| | - Viral Patel
- Department of Civil and Petroleum Engineering, University of Alberta, Edmonton, Alberta, Canada
| | - MangeRam Yadav
- Centre for Research and Development, Parul Institute of Pharmacy, Parul University, Vadodara, Gujarat, India
| | - Abhay Dharamsi
- Parul Institute of Pharmacy, Parul University, Vadodara, Gujarat, India
| | - Asha Patel
- Department of Pharmaceutics, Parul Institute of Pharmacy, Parul University, Vadodara, Gujarat, India
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3
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Investigating the Antimicrobial Activity of Vancomycin-Loaded Soy Protein Nanoparticles. Interdiscip Perspect Infect Dis 2022; 2022:5709999. [PMID: 35813446 PMCID: PMC9259352 DOI: 10.1155/2022/5709999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 05/30/2022] [Accepted: 06/14/2022] [Indexed: 11/18/2022] Open
Abstract
Developing targeted and slow-release antibiotic delivery systems can effectively reduce drug overdose and side effects. This study aimed to investigate the antimicrobial activity of vancomycin-loaded soy protein nanoparticles (vancomycin-SPNs). For the preparation of SPNs, the desolvation method was applied in different concentrations of vancomycin and soy protein (15:5, 10:15, 6:20, 8:25, and 10:30 of vancomycin:soy protein). Scanning electron microscope (SEM), transmission electron microscopy (TEM), dynamic light scattering (DLS), and FTIR were used for nanoparticle characterization. Antibacterial activity was evaluated by the radial diffusion assay (RDA) and absorbance methods. Proper synthesis was demonstrated by characterization. The best drug loading (% entrapment efficiency = 90.2%), the fastest release rate (% release = 88.2%), and the best antibacterial activity were observed in ratio 10:30 of vancomycin:SPNs. Results showed that SPNs are a potent delivery system for antibiotic loading and slow release to control antibiotic use.
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4
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Resveratrol and resveratrol nano-delivery systems in the treatment of inflammatory bowel disease. J Nutr Biochem 2022; 109:109101. [PMID: 35777588 DOI: 10.1016/j.jnutbio.2022.109101] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 04/04/2022] [Accepted: 06/08/2022] [Indexed: 12/22/2022]
Abstract
Inflammatory bowel disease (IBD) is a chronic disorder associated with the inflammation in the digestive tract. The exact cause of IBD is unknown; nevertheless, in IBD, the homeostasis of key regulatory factors involved in intestinal immunity has been documented to be disrupted. Despite the lack of a viable treatment for IBD, synthetic drugs and monoclonal antibodies are currently used to treat it. However, these treatments have side effects, and the high relapse rate limits their usage. Dietary polyphenols constitute a great variety of compounds and have shown an array of biological properties. Resveratrol is a natural polyphenol found in grapevines and berries. The therapeutic ability of resveratrol against IBD is amply demonstrated in many in vivo studies. Resveratrol can interact with several molecular targets (Nf-kB, SIRT1, mTOR, HIF-1α, miRNAs, and TNF-α) and effectively prevent/ alleviate IBD symptoms with promising results. Although resveratrol has profound anti-inflammatory properties against IBD, its therapeutic employment is limited due to its low water solubility, less chemical stability, less bioavailability, and rapid metabolism in vivo. Hence, resveratrol encapsulation using different carries and its controlled release has become a promising strategy to overcome limitations. Herein, we meticulously review, talk-over the anti-inflammatory effect and mechanisms of resveratrol in IBD. We further provide the latest information on resveratrol formulations and nano-delivery systems used in oral delivery of resveratrol for the treatment of IBD and offer our view on future research on resveratrol in IBD treatment.
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Wen C, Zhang J, Zhang H, Duan Y. New Perspective on Natural Plant Protein-Based Nanocarriers for Bioactive Ingredients Delivery. Foods 2022; 11:foods11121701. [PMID: 35741899 PMCID: PMC9223235 DOI: 10.3390/foods11121701] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/16/2022] Open
Abstract
The health effects of bioactive substances in the human body are affected by several factors, including food processing conditions, storage conditions, light and heat, among others. These factors greatly limit the stability and bioavailability of bioactive substances. These problems can be solved by a novel protein-based nanocarrier technology, which has the excellent potential to enhance solubility, bioavailability, and the controlled release of bioactive substances. In addition, plant protein has the advantages of economy, environmental protection, and high nutrition compared to animal protein. In this review, the preparation, characterization, and application of plant protein-based nanocarriers are summarized. The research deficiency and future prospects of plant protein nanocarriers are emphasized.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;
- Correspondence: (J.Z.); (Y.D.)
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
- Correspondence: (J.Z.); (Y.D.)
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6
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Zhang R, Han Y, Xie W, Liu F, Chen S. Advances in Protein-Based Nanocarriers of Bioactive Compounds: From Microscopic Molecular Principles to Macroscopical Structural and Functional Attributes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6354-6367. [PMID: 35603429 DOI: 10.1021/acs.jafc.2c01936] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Many proteins can be used to fabricate nanocarriers for encapsulation, protection, and controlled release of nutraceuticals. This review examined the protein-based nanocarriers from microscopic molecular characteristics to the macroscopical structural and functional attributes. Structural, physical, and chemical properties of protein-based nanocarriers were introduced in detail. The spatial size, shape, water dispersibility, colloidal stability, etc. of protein-based nanocarriers were largely determined by the molecular physicochemical principles of protein. Different preparative techniques, including antisolvent precipitation, pH-driven, electrospray, and gelation methods, among others, can be used to fabricate different protein-based nanocarriers. Various modifications based on physical, chemical, and enzymatic approaches can be used to improve the functional performance of these nanocarriers. Protein is a natural resource with a wide range of sources, including plant, animal, and microbial, which are usually used to fabricate the nanocarriers. Protein-based nanocarriers have many advantages in aid of the application of bioactive ingredients to the medical, food, and cosmetic industries.
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Affiliation(s)
- Ruyi Zhang
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
| | - Yahong Han
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Weijie Xie
- Shanghai Mental Health Centre, School of Medicine, Shanghai Jiao Tong University, Shanghai 200011, People's Republic of China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, People's Republic of China
| | - Shuai Chen
- School of Public Health, Wuhan University, 115 Donghu Road, Wuchang District, Wuhan, Hubei 430071, People's Republic of China
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7
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Pujara N, Wong KY, Qu Z, Wang R, Moniruzzaman M, Rewatkar P, Kumeria T, Ross BP, McGuckin M, Popat A. Oral Delivery of β-Lactoglobulin-Nanosphere-Encapsulated Resveratrol Alleviates Inflammation in Winnie Mice with Spontaneous Ulcerative Colitis. Mol Pharm 2020; 18:627-640. [PMID: 32437160 DOI: 10.1021/acs.molpharmaceut.0c00048] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Resveratrol (RES) is a nutraceutical with promising anti-inflammatory properties for the treatment of inflammatory bowel diseases (IBD). However, the clinical effectiveness of resveratrol as an oral anti-inflammatory agent is hindered by its extremely poor solubility and poor stability. In this study, we encapsulated resveratrol in β-lactoglobulin (BLG) nanospheres and systematically analyzed their formulation parameters in vitro followed by a thorough in vivo anti-inflammatory testing in a highly specialized spontaneous murine UC model (Winnie mice model). Complexation of resveratrol with BLG increased the aqueous solubility of resveratrol by ≈1.7 times with 10% w/w loading. Additionally, the in vitro dissolution of resveratrol from the particles was found to be higher compared to resveratrol alone, resulting in >90% resveratrol dissolution in ∼8 h. The anti-inflammatory activity of resveratrol was examined for the first time in Winnie mice, a mouse model that closely represents the clinical signs of IBD. At a 50 mg/kg oral dose for 2 weeks, BLG-RES significantly improved both % body weight and disease activity index (DAI), compared to free resveratrol in Winnie mice. Importantly, histological evaluations revealed a similar trend with striking improvement in the pathology of the colon via an increase in goblet cell numbers and recovery of colonic epithelium. BLG-RES significantly increased the expression level of cytokine interleukin-10 (Il10), which confirms the reduction in inflammation potentially because of the increased dissolution and stability of resveratrol by complexation with BLG. This comprehensive study demonstrates the effectiveness of biocompatible nanomaterials such as BLG in oral delivery of poorly soluble anti-inflammatory molecules such as resveratrol in the treatment of IBD.
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Affiliation(s)
- Naisarg Pujara
- School of Pharmacy, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Kuan Yau Wong
- Mucosal Diseases Group, Mater Research Institute, The University of Queensland, Translational Research Institute, 37 Kent Street, Woolloongabba, Queensland 4102, Australia
| | - Zhi Qu
- Mucosal Diseases Group, Mater Research Institute, The University of Queensland, Translational Research Institute, 37 Kent Street, Woolloongabba, Queensland 4102, Australia
| | - Ran Wang
- Mucosal Diseases Group, Mater Research Institute, The University of Queensland, Translational Research Institute, 37 Kent Street, Woolloongabba, Queensland 4102, Australia
| | - Md Moniruzzaman
- Mucosal Diseases Group, Mater Research Institute, The University of Queensland, Translational Research Institute, 37 Kent Street, Woolloongabba, Queensland 4102, Australia
| | - Prarthana Rewatkar
- School of Pharmacy, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Tushar Kumeria
- School of Pharmacy, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Benjamin P Ross
- School of Pharmacy, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Michael McGuckin
- Mucosal Diseases Group, Mater Research Institute, The University of Queensland, Translational Research Institute, 37 Kent Street, Woolloongabba, Queensland 4102, Australia.,Faculty of Medicine, Dentistry and Health Sciences, University of Melbourne, Melbourne, Victoria 3010, Australia
| | - Amirali Popat
- School of Pharmacy, The University of Queensland, Brisbane, Queensland 4072, Australia.,Mucosal Diseases Group, Mater Research Institute, The University of Queensland, Translational Research Institute, 37 Kent Street, Woolloongabba, Queensland 4102, Australia
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8
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Xu Q, Hong H, Wu J, Yan X. Bioavailability of bioactive peptides derived from food proteins across the intestinal epithelial membrane: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.050] [Citation(s) in RCA: 122] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Joye IJ, Corradini MG, Duizer LM, Bohrer BM, LaPointe G, Farber JM, Spagnuolo PA, Rogers MA. A comprehensive perspective of food nanomaterials. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:1-45. [PMID: 31151722 DOI: 10.1016/bs.afnr.2019.01.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Nanotechnology is a rapidly developing toolbox that provides solutions to numerous challenges in the food industry and meet public demands for healthier and safer food products. The diversity of nanostructures and their vast, tunable functionality drives their inclusion in food products and packaging materials to improve their nutritional quality through bioactive fortification and probiotics encapsulation, enhance their safety due to their antimicrobial and sensing capabilities and confer novel sensorial properties. In this food nanotechnology state-of-the-art communication, matrix materials with particular focus on food-grade components, existing and novel production techniques, and current and potential applications in the fields of food quality, safety and preservation, nutrient bioaccessibility and digestibility will be detailed. Additionally, a thorough analysis of potential strategies to assess the safety of these novel nanostructures is presented.
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Affiliation(s)
- I J Joye
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - M G Corradini
- Arrell Food Institute, University of Guelph, Guelph, ON, Canada
| | - L M Duizer
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - B M Bohrer
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - G LaPointe
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - J M Farber
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - P A Spagnuolo
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - M A Rogers
- Department of Food Science, University of Guelph, Guelph, ON, Canada.
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10
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Li L, Wang P, Wu C, Cai R, Xu X, Zhou G, Wu T, Zhang Y. Inhibition of Heat-Induced Flocculation of Myosin-Based Emulsions through Steric Repulsion by Conformational Adaptation-Enhanced Interfacial Protein with an Alkaline pH-Shifting-Driven Method. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2018; 34:8848-8856. [PMID: 29945444 DOI: 10.1021/acs.langmuir.8b01279] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Protein conformational rearrangement triggered by adsorption to the hydrophobic interface of oil droplets has long been considered as a key factor in emulsification. In this study, an alkaline pH-shifting-driven conformational adaptation enhanced interfacial proteins was used to improve their stability against heat-induced flocculation of myosin emulsions. We used the unfolded myosin at pH 12 to emulsify soy oil and then readjusted the pH of the emulsion to neutral. The corresponding myosin emulsion (0.5% w/v protein, 10% v/v soy oil, and 0.6 M NaCl) almost not flocculated when heated at 75 °C for 30 min. Moreover, after thermal treatment, the particle size of the emulsion was not significantly increased ( P > 0.05) and the emulsion did not exhibit a creaming phenomenon after a week. Based on the circular dichroism and Fourier transform infrared analysis, we speculated the superiority of the emulsion is closely related to the alkaline pH-shifting-driven conformational adaptation enhanced interfacial protein. Additionally, the resulting steric stabilization in overcoming the attractive hydrophobic forces between denatured protein molecules coated droplets might be the main factor for the inhibition of heat-induced flocculation of the emulsion. Our research may have important implications for the formulation of protein-stabilized oil-in-water emulsions.
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Affiliation(s)
- Lingyun Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Peng Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Changling Wu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Ruying Cai
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Tao Wu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology , Nanjing Agricultural University , Nanjing 210095 , China
| | - Yue Zhang
- Department of Food Science and Technology , University of Nebraska-Lincoln , 1901 21st Street , Lincoln , Nebraska 68588 , United States
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11
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Fathi M, Donsi F, McClements DJ. Protein-Based Delivery Systems for the Nanoencapsulation of Food Ingredients. Compr Rev Food Sci Food Saf 2018; 17:920-936. [PMID: 33350116 DOI: 10.1111/1541-4337.12360] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/18/2022]
Abstract
Many proteins possess functional attributes that make them suitable for the encapsulation of bioactive agents, such as nutraceuticals and pharmaceuticals. This article reviews the state of the art of protein-based nanoencapsulation approaches. The physicochemical principles underlying the major techniques for the fabrication of nanoparticles, nanogels, and nanofibers from animal, botanical, and recombinant proteins are described. Protein modification approaches that can be used to extend their functionality in these nanocarrier systems are also described, including chemical, physical, and enzymatic treatments. The encapsulation, retention, protection, and release of bioactive agents in different protein-based nanocarriers are discussed. Finally, some of the major challenges in the design and fabrication of protein-based delivery systems are highlighted.
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Affiliation(s)
- Milad Fathi
- Dept. of Food Science and Technology, College of Agriculture, Isfahan Univ. of Technology, Isfahan, 84156-83111, Iran
| | - Francesco Donsi
- Dept. of Industrial Engineering, Univ. of Salerno, via Giovanni Paolo II 132, 84084, Fisciano, Italy
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12
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McClements DJ, Xiao H. Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles. NPJ Sci Food 2017; 1:6. [PMID: 31304248 PMCID: PMC6548419 DOI: 10.1038/s41538-017-0005-1] [Citation(s) in RCA: 216] [Impact Index Per Article: 30.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 01/25/2017] [Accepted: 04/10/2017] [Indexed: 12/27/2022] Open
Abstract
Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.
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Affiliation(s)
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003 USA
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13
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Electrospun water-stable zein/ethyl cellulose composite nanofiber and its drug release properties. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 74:86-93. [DOI: 10.1016/j.msec.2017.02.004] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2016] [Revised: 11/22/2016] [Accepted: 02/03/2017] [Indexed: 02/07/2023]
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