In Vitro Digestion and Storage Stability of β-Carotene-Loaded Nanoemulsion Stabilized by Soy Protein Isolate (SPI)-Citrus Pectin (CP) Complex/Conjugate Prepared with Ultrasound

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

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

Exploring the antidiabetic effect of various therapeutic essential oils synergistically with repaglinide

OBJECTIVE

This study aimed to evaluate the antidiabetic efficacy of microemulsions formulated with cardamom oil, black seed oil, and olive oil. The goal was to determine the optimal formulation for stable microemulsions and assess their potential as innovative drug delivery systems for the antidiabetic drug repaglinide.

METHODS

Initial phase diagrams were constructed to identify the optimal ratios of oil, water, surfactant (Tween 80), and cosurfactant (ethanol) for producing stable microemulsions. The physical attributes of the resulting formulations, such as droplet size, zeta potential, and morphology, were characterized using transmission electron microscopy. Drug release profiles of microemulsions containing repaglinide were evaluated using the dialysis method. Moreover, vivo studies were conducted to assess the therapeutic efficacy of cardamom oil microemulsions compared to standard commercial repaglinide formulations.

RESULTS

Microemulsions exhibited suitable properties with optimal particle size, well-defined spherical droplets, and optimized zeta potential. Drug release studies indicated that cardamom oil-based microemulsions demonstrated superior release characteristics, providing a more sustained and controlled release of repaglinide compared to microemulsions containing black seed or olive oil. In vivo studies revealed a significant improvement in antidiabetic outcomes with cardamom oil microemulsions over standard commercial repaglinide formulations. The enhanced efficacy was attributed to improved bioavailability and the controlled release properties of the drug.

CONCLUSION

This research underscores the potential of cardamom oil-based microemulsions as effective antidiabetic drug delivery systems. With superior physicochemical properties and controlled release profiles, they promise innovative treatment options for diabetes, potentially improving therapeutic outcomes for patients.

Advances in prebiotic carbohydrate-based targeted delivery: Overcoming gastrointestinal challenges for bioactive ingredients

Natural bioactive ingredients face challenges in extensive application owing to low oral bioavailability. This can be improved by overcoming gastrointestinal barriers and facilitating targeted release through delivery strategies. This study provides a comprehensive review of targeted delivery systems using prebiotic carbohydrate matrices, focusing on structures, release mechanisms and applications. The bioactive ingredients can be encapsulated into nanohydrogels, nanoparticles, nanoemulsions, micro/nanocapsules and nanofibres to achieve controlled/targeted delivery to predetermined locations via interactions with pH, mucus, microbiome, enzymes and other factors in the colon. In particular, the prebiotic function of carbohydrates is generated by colonic microbiota degradation and fermentation, producing beneficial postbiotics through multiple metabolic pathways. This study provides certain insights into the in-depth development and application of prebiotic carbohydrate-based targeted delivery systems in the fields of food and health.

Fabrication and characterization of oleic acid/sesame protein isolate/ poly (vinyl) alcohol core-shell nanofibers: Mitigating lipid oxidation by emulsion electrospinning

Formulated oil-in-water (O/W) emulsions of oleic acid (OA) using sesame protein isolate (SPI) were processed via emulsion electrospinning with poly (vinyl) alcohol (PVA) to fabricate core-shell nanofibers for lipid oxidation prevention. The emulsion droplet size and viscosity increased as the oil volume fraction rose from 5 % to 30 %. The morphology tests and Fourier transform infrared spectroscopy (FTIR) confirmed the uniformity of nanofibers and OA encapsulation with hydrogen bonding. The thermal stability, mechanical properties, and water contact angle (WCA) of the nanofiber films improved with increased OA content. Encapsulation efficiency was 94.76 % and storage stability was maintained for 7 days in 5 % oil fraction nanofibers. The nanofibers showed lower oxidation and superior oxidative resistance to free OA, with the lowest peroxide value (POV, 2.14 mmol/L) and thiobarbituric acid-reactive substances (TBARS, 36.75 μmol/L). In conclusion, the OA/SPI/PVA (PE) core-shell nanofibers via emulsion electrospinning are efficient for fatty acid encapsulation in functional foods.

Co-encapsulation of borage seed oil and peppermint oil blends within ultrasound-assisted soy protein isolate/purity gum ultra complex nanoparticles: Fabrication, structural interaction mechanisms, and in vitro digestion studies

This study aimed at co-encapsulating borage seed oil (BSO)- and peppermint oil (PO) blends in ultrasound-assisted complex nanoparticles stabilized by soy protein isolate (SPI) and purity gum ultra (PGU) in different ratios: SPI/PGU-1:0 (NP1), 0:1 (NP2), 1:1 (NP3), 1:3 (NP4), and 3:1 (NP5). The BSO- and PO-loaded SPI/PGU complex nanoparticles (BP-loaded SPNPs) coded as NP4 (SPI-PGU-1:3) revealed a zeta potential of -33.27 mV, a PDI of 0.14, and the highest encapsulation efficiency (81.38 %). The main interactions observed among SPI, PGU, BSO, PO, and a blend of BSO and PO, as determined by FTIR and molecular docking, involved hydrophobic effects, electrostatic attraction, and H-bonding. These interactions played crucial roles in the production of BP-loaded SPNPs. XRD results validated the alterations in the structure of BP-loaded SPNPs caused by varying proportions of SPI and PGU. The thermal capacity of BP-loaded SPNPs (NP4), as determined by TGA, exhibited the lowest amount of weight loss compared to other BP-loaded SPNPs. Morphological results revealed that NP4 and NP5 exhibited a spherical surface and two distinguishable layers, indicating successful coating of PGU onto the droplet surface. In addition, BP-loaded SPNPs (NP4) exhibited a higher antioxidant effect due to their improved progressive release and prolonged release of co-encapsulated BSO and PO during in vitro digestion. The comprehensive investigation of the co-encapsulation of BSO and PO in complex nanoparticles, dietary supplements, and double-layered emulsified systems provides valuable insights into the development of functional foods.

Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate

This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with soybean protein isolate (SPI) and sodium alginate (SA). The findings indicated that the smallest particle size, zeta potential, and contact angle for SPI-SA-DAG emulsions were respectively 5.58 μm, -49.85 mV, and 48.65°, achieved at an ultrasonic power of 450 W. The emulsification properties, loss modulus, storage modulus, and apparent viscosity of the emulsions were optimal at this power setting and at a duration of 9 min. Analytical techniques, including confocal laser scanning-, scanning electron-, and atomic force microscopy, revealed that ultrasonication significantly altered emulsion aggregation state, with the surface roughness (Rq) being minimized at 450 W. These results demonstrated that the stability of SPI-SA-DAG emulsions can be effectively enhanced by an appropriate ultrasonic treatment at 450 W for 9 min. This research provides theoretical support for the broad application of sonication techniques in the food industry.

Natural Biomolecule Ovomucin-Chitosan Oligosaccharide Self-Assembly Nanogel for Lutein Application Enhancement: Characterization, Environmental Stability and Bioavailability

As an essential nutrient, lutein (LUT) has the ability to aid in the prevention of eye diseases, cardiovascular diseases, and cancer. However, the application of LUT is largely restricted by its poor solubility and susceptibility to oxidative degradation. Thus, in this study, LUT-loaded nanogel (OVM-COS-LUT) was prepared by a self-assembly of ovomucin (OVM) and chitosan oligosaccharide (COS) to enhance the effective protection and bioavailability of LUT. The nanogel had excellent dispersion (PDI = 0.25) and an 89.96% LUT encapsulation rate. XRD crystal structure analysis confirmed that the encapsulated LUT maintained an amorphous morphology. In addition, the nanogel showed satisfactory stability with pH levels ranging from 2 to 9 and high ionic strengths (>100 mM). Even under long-term storage, the nanogel maintained an optimistic stabilization and protection capacity; its effective retention rates could reach 96.54%. In vitro, digestion simulation showed that the bioaccessibility and sustained release of OVM-COS-LUT nanogel was superior to that of free LUT. The nanogel provided significant antioxidant activity, and no significant harmful effects were detected in cytotoxicity analyses at higher concentrations. In summary, OVM-COS-LUT can be utilized as a potential safe oral and functional carrier for encapsulating LUT.

Nanoemulsion based edible coatings for quality retention of fruits and vegetables-decoding the basics and advancements in last decade

Fruits and vegetables (F&V) are highly perishable and have important contributions to nutritional and economic sustainability. Although the developing nations have shown an immense increase in the production of horticultural commodities, the post-harvest losses are significant and have an adverse impact on the resources, economy, and environment as well. Nanoemulsion-based carriers are recognized for their diversity, natural origin, and immense potential to restrict losses while boosting the functional attributes of produce. The recent findings attest to nanoemulsions potential for extending the shelf life, managing quality, and reducing the losses of the perishables for sustainable livelihood of the farmers. However, further studies are required to evaluate the biological fate, safety, or potential toxicity of the nanoemulsion-based edible coatings. This review precisely focuses on various matrices used in the production of nanoemulsions, fabrication methods, characterization techniques, and the use of natural emulsifiers instead of chemicals. The future research focus stresses on developing low-cost fabrication techniques for nanoemulsion, improvement of the transmission properties i. e gas transmission rate (GTR), water vapor transmission rate (WVTR), and enhancing the performance of monolayer, bilayer, and other composite nanoemulsion base films. This beyond reducing the postharvest losses shall also restrict burden of the food waste management and related environmental issues at the same time.

Modulation of physicochemical properties of lipid droplets using soy protein isolate and lactoferrin interfacial coatings

In order to improve the physicochemical stability of soy protein isolate (SPI) emulsion, lactoferrin (LF) was used to modify the interface layer. The stable multilayer emulsion can be formed when the content of lactoferrin is 0.5% at pH 5. The emulsion with good stability was at pH 3-7, and it was also stable to temperature change. The FFAs release of SPI emulsion and LF-SPI emulsion was 103.9% and 103.7%, respectively. The results showed that the lactoferrin layer did not hinder the digestion of oil and the bioaccessibility of carotenoids, but lactoferrin layer improved the physicochemical stability of SPI emulsions. This work provides information valuable in the design of emulsion formulations for applications in the food, pharmaceutical, and personal care industries.

Interaction between ultrasound-modified pectin and icaritin

Pectin can improve the bioaccessibility of icaritin as a nanocarrier, and ultrasound can modify the pectin structure. However, the interaction between ultrasound-modified pectin (UMP) and icaritin remains unclearly. In this work, the effects of UMP on the physiochemical properties of icaritin/pectin micelles (IPMs) were investigated. The IPMs prepared with UMP (UMP-IPMs) showed lower encapsulation efficiencies and loading capacities, comparing with native IPMs. UMP-IPMs had smaller particle sizes (325-399 nm) than native IPMs (551 nm). The Mw, viscosity, G' and G" of pectin were determined. NMR spectra indicated that the repeating unit in pectins remained consistently before and after ultrasound treatment, and 7-OH of icaritin was involved in hydrogen bond formation with pectin. The larger chemical shift movement of 6-H and 7-OH for U3-IPMs than P0-IPMs suggested that stronger hydrogen bond interaction between icaritin and pectin. UMP-IPMs exhibited stronger anti-proliferation activities against HepG2 cells than native IPMs.

Plant protein-based emulsions for the delivery of bioactive compounds

Emulsion-based delivery systems (EBDSs) can be used as effective carriers for bioactive compounds (bioactives). Recent studies have shown that plant proteins (PLPs) have the potential to be utilized as stabilizers of emulsions for loading, protection and delivery of bioactives. Different strategies combining physical, chemical and biological techniques can be applied for alteration of the structural characteristics and improving the emulsification and encapsulation performance of PLPs. The stability, release, and bioavailability of the encapsulated bioactives can be tailored via optimizing the processing conditions and formulation of the emulsions. This paper presents cutting-edge information on PLP-based emulsions carrying bioactives in terms of their preparation methods, physicochemical characteristics, stability, encapsulation efficiency and release behavior of bioactives. Strategies applied for improvement of emulsifying and encapsulation properties of PLPs used in EBDSs are also reviewed. Special emphasis is given to the use of PLP-carbohydrate complexes for stabilizing bioactive-loaded emulsions.

Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds

Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digestion (GID). However, due to sensitive and fragile morphology, BCs-loaded nanoemulsions have different digestion pathways depending on their properties, food matrix properties, and applied models for testing their digestibility and BCs bioaccessibility. Thus, this review gives a critical review of the behavior of encapsulated BCs into food nanoemulsions during each phase of GID in different static and dynamic in vitro digestion models, as well as of the influence of nanoemulsion and food matrix properties on BCs bioaccessibility. In the last section, the toxicity and safety of BCs-loaded nanoemulsions evaluated on in vitro and in vivo GID models have also been discussed. Better knowledge of food nanoemulsions' behavior in different models of simulated GI conditions and within different nanoemulsion and food matrix types can help to standardize the protocol for their testing aiming for researchers to compare results and design BCs-loaded nanoemulsions with better performance and higher targeted BCs bioaccessibility.