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Vergaro V, Dell'Anna MM, Shahsavari HR, Baldassarre F, Migoni D, Mastrorilli P, Fanizzi FP, Ciccarella G. Synthesis of a light-responsive platinum curcumin complex, chemical and biological investigations and delivery to tumor cells by means of polymeric nanoparticles. NANOSCALE ADVANCES 2023; 5:5340-5351. [PMID: 37767039 PMCID: PMC10521244 DOI: 10.1039/d3na00200d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 08/04/2023] [Indexed: 09/29/2023]
Abstract
Platinum-based anticancer drugs are common in chemotherapy, but problems such as systemic toxicity and acquired resistance of some tumors hamper their clinical applications and therapeutic efficacy. It is necessary to synthesize Pt-based drugs and explore strategies to reduce side effects and improve pharmacokinetic profiles. Photo-responsive chemotherapeutics have emerged as an alternative strategy against several cancers, as photoactivation offers spatial selectivity and fewer side effects. Here, we combine chemical synthesis and nanotechnology to create a multifunctional platinum drug delivery system based on the novel metal complex [Pt(ppy)(curc)] (ppy = deprotonated 2-phenylpyridine, curc = deprotonated curcumin)] embodying the naturally occurring bioactive molecule, curcumin. The ultrasonication method coupled with the layer-by-layer technology was employed to produce nanocolloids, which demonstrated a good biocompatibility, higher solubility in aqueous solution, stability, large drug loading, and good biological activity in comparison with the free drug. In vitro release experiments revealed that the polymeric nanoformulation is relatively stable under physiological conditions (pH = 7.4 and 37 °C) but sensitive to acidic environments (pH = 5.6 and 37 °C) which would trigger the release of the loaded drug. Our approach modifies the bioavailability of this Pt-based drug increasing its therapeutic action in terms of both cytotoxic and anti-metastasis effects.
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Affiliation(s)
- Viviana Vergaro
- Biological and Environmental Sciences Department, UdR INSTM of Lecce University of Salento Via Monteroni 73100 Lecce Italy
- Institute of Nanotechnology, CNR NANOTEC, Consiglio Nazionale delle Ricerche Via Monteroni 73100 Lecce Italy
| | | | - Hamid R Shahsavari
- DICATECh, Politecnico di Bari via Orabona, 4 70125 Bari Italy
- Department of Chemistry, Institute for Advanced Studies in Basic Sciences (IASBS) Zanjan 45137-66731 Iran
| | - Francesca Baldassarre
- Biological and Environmental Sciences Department, UdR INSTM of Lecce University of Salento Via Monteroni 73100 Lecce Italy
- Institute of Nanotechnology, CNR NANOTEC, Consiglio Nazionale delle Ricerche Via Monteroni 73100 Lecce Italy
| | - Danilo Migoni
- Biological and Environmental Sciences Department, UdR INSTM of Lecce University of Salento Via Monteroni 73100 Lecce Italy
| | | | - Francesco Paolo Fanizzi
- Biological and Environmental Sciences Department, UdR INSTM of Lecce University of Salento Via Monteroni 73100 Lecce Italy
| | - Giuseppe Ciccarella
- Biological and Environmental Sciences Department, UdR INSTM of Lecce University of Salento Via Monteroni 73100 Lecce Italy
- Institute of Nanotechnology, CNR NANOTEC, Consiglio Nazionale delle Ricerche Via Monteroni 73100 Lecce Italy
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Ubeyitogullari A, Ahmadzadeh S, Kandhola G, Kim JW. Polysaccharide-based porous biopolymers for enhanced bioaccessibility and bioavailability of bioactive food compounds: Challenges, advances, and opportunities. Compr Rev Food Sci Food Saf 2022; 21:4610-4639. [PMID: 36199178 DOI: 10.1111/1541-4337.13049] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 07/28/2022] [Accepted: 08/31/2022] [Indexed: 01/28/2023]
Abstract
Bioactive food compounds, such as lycopene, curcumin, phytosterols, and resveratrol, have received great attention due to their potential health benefits. However, these bioactive compounds (BCs) have poor chemical stability during processing and low bioavailability after consumption. Several delivery systems have been proposed for enhancing their stability and bioavailability. Among these methods, porous biopolymers have emerged as alternative encapsulation materials, as they have superior properties like high surface area, porosity, and tunable surface chemistry to entrap BCs. This reduces the crystallinity (especially for the lipophilic ones) and particle size, and in turn, increases solubilization and bioavailability. Also, loading BCs into the porous matrix can protect them against environmental stresses such as light, heat, oxygen, and pH. This review introduces polysaccharide-based porous biopolymers for improving the bioaccessibility/bioavailability of bioactive food compounds and discusses their recent applications in the food industry. First, bioaccessibility and bioavailability are described with a special emphasis on the factors affecting them. Then, porous biopolymer fabrication methods, including supercritical carbon dioxide (SC-CO2 ) drying, freeze-drying, and electrospinning and electrospraying, are thoroughly discussed. Finally, common polysaccharide-based biopolymers (i.e., starch, nanocellulose, alginate, and pectin) used for generating porous materials are reviewed, and their current and potential future food applications are critically discussed.
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Affiliation(s)
- Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA.,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA
| | - Safoura Ahmadzadeh
- Department of Food Science, University of Arkansas, Fayetteville, Arkansas, USA
| | - Gurshagan Kandhola
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Institute for Nanoscience and Engineering, University of Arkansas, Fayetteville, Arkansas, USA
| | - Jin-Woo Kim
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Institute for Nanoscience and Engineering, University of Arkansas, Fayetteville, Arkansas, USA.,Cell and Molecular Biology Program, University of Arkansas, Fayetteville, Arkansas, USA.,Materials Science and Engineering Program, University of Arkansas, Fayetteville, Arkansas, USA
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Garcia‐Solis SE, Perez‐Perez V, Tapia‐Maruri D, Villalobos‐Castillejos F, Arenas‐Ocampo ML, Camacho‐Diaz BH, Alamilla‐Beltran L. Microencapsulation of the green coffee waste extract with high antioxidant activity by spray‐drying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Viridiana Perez‐Perez
- Tecnológico de Estudios Superiores de San Felipe del Progreso Estado de México México
| | - Daniel Tapia‐Maruri
- Instituto Politécnico Nacional, Centro de Desarrollo de Productos Bióticos, Yautepec Morelos México
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Cruz-Salas CN, Prieto C, Calderón-Santoyo M, Lagarón JM, Ramos-Hernández JA, Ragazzo-Sánchez JA. Antimutagenic and Antiproliferative Activity of the Coccoloba uvifera L. Extract Loaded in Nanofibers of Gelatin/Agave Fructans Elaborated by Electrospinning. Anticancer Agents Med Chem 2022; 22:2788-2798. [PMID: 35297353 DOI: 10.2174/1871520622666220316161957] [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: 11/04/2021] [Revised: 12/09/2021] [Accepted: 12/22/2021] [Indexed: 11/22/2022]
Abstract
BACKGROUND The Coccoloba uvifera L. species is currently considered an important source of compounds of high biological value such as lupeol, this is related to different biological activities of importance to human health. OBJECTIVE The objective of this study was to encapsulate the C. uvifera extract in nanofibers made with the biopolymers gelatin (G)/high-grade polymerization agave fructans (HDPAF) in the proportions 1:0, 1:1, 1:2, 1:3 and 0:1, through the electrospinning process, in addition to evaluating the antimutagenic and antiproliferative properties of the encapsulated extract. METHOD The physicochemical characteristics of the nanofibers were evaluated, as well as the antiproliferative and antimutagenic activities of the encapsulated and unencapsulated extract. SEM evaluation shows nanofibers of smooth, continuous morphology and nanometric size (50-250 nm). The TGA, FTIR-ATR, HPLC-MS analyzes reveal the presence of the extract in the nanofibers. RESULTS The extract did not show a mutagenic effect during the development of the Ames test, on the other hand, the MTT test showed the antiproliferative effect at the concentrations of 50 and 100 µg/mL of extract. CONCLUSION the extract of C. uvifera loaded in nanofibers elaborated by electrospinning with the G/HDPAF biopolymers, conserves its antimutagenic and antiproliferative properties.
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Affiliation(s)
- Carla N Cruz-Salas
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic C.P. 63175, Nayarit, Mexico
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic C.P. 63175, Nayarit, Mexico
| | - José M Lagarón
- Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Jorge Alberto Ramos-Hernández
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic C.P. 63175, Nayarit, Mexico
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Tepic C.P. 63175, Nayarit, Mexico
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Encapsulation with HDPAF-WP of the hexane fraction of sea grape (Coccoloba uvifera L.) leaf extract by electrospraying. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04088-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Wang Y, Sun R, Xu X, Du M, Zhu B, Wu C. Mechanism of enhancing the water-solubility and stability of curcumin by using self-assembled cod protein nanoparticles at an alkaline pH. Food Funct 2021; 12:12696-12705. [PMID: 34842883 DOI: 10.1039/d1fo02833b] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Curcumin (Cur) is a bioactive phytochemical which is claimed to have several health-promoting benefits, whose applications are challenging due to its poor water-solubility, chemical instability, and low bioavailability. In this research, Cur was encapsulated in the cod protein (CP) using a pH-driven method to enhance its solubility and stability. The physicochemical and structural properties of cod protein-curcumin nanoparticles (CP-Cur) formed were characterized. Fluorescence spectroscopy (FL), ultraviolet spectroscopy (UV), circular dichroism (CD), and dynamic light scattering (DLS) results collectively suggest that the protein originally with a molten-globule state refolded into a more ordered structure after neutralization, during which Cur was incorporated. Fluorescence quenching and isothermal titration calorimetry (ITC) further showed that the CP/Cur binding was mainly driven by hydrophobic interactions, resulting in static fluorescence quenching and energy release. Up to 99.50% of Cur was loaded in the CP delivery system. Furthermore, the thermal stability and photostability of Cur were greatly improved due to the protection of the protein. The present study proved that cod protein could be a great potential edible carrier for encapsulating curcumin.
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Affiliation(s)
- Yuying Wang
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China. .,College of Food Science, Jilin University, Changchun 130015, China
| | - Ruitong Sun
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Xianbing Xu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
| | - Beiwei Zhu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China. .,College of Food Science, Jilin University, Changchun 130015, China
| | - Chao Wu
- National Engineering Research Center of Seafood, China.,College of Food Science, Dalian Polytechnic University, Dalian 116034, China.
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Falsafi SR, Rostamabadi H, Nishinari K, Amani R, Jafari SM. The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate. Food Chem 2021; 374:131826. [PMID: 34915375 DOI: 10.1016/j.foodchem.2021.131826] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 11/29/2021] [Accepted: 12/05/2021] [Indexed: 12/22/2022]
Abstract
This work was aimed to systematically assess the effect of diverse emulsification strategies, i.e., layer-by-layer (LbL), directly mixing (DM), and heteroaggregation (HA) assemblies on electrospinnability of emulsions stabilized by gum Arabic (GA)-whey protein isolate (WPI) blend and their subsequence potential in β-carotene (BC) encapsulation. The designed BC emulsions were characterized in terms of zeta-potential, droplet size, and rheological properties. According to the results, LbL-formulated emulsions possessed the highest zeta-potential; however, HA-produced ones appeared to be more viscous among all emulsions. Properties of electrospun nanofibers varied considerably relying on either the emulsification strategy or the oil phase volume fraction as confirmed by field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), and fourier transform infrared specroscopy (FTIR). It was found that the resulting nanofibers produced by LbL and HA emulsification guaranteed higher BC encapsulation efficiency (>90%), in comparison to that of DM-engineered samples offering a lower efficiency of ∼71 %. The storage stability of BC emulsions stabilized with WPI-GA blend was in the order of LbL > HA > DM emulsions. Most importantly, the application of LbL assembly exhibited the most thermally/physicochemically stable carotenoid-comprising nanofibers among all studied mixing techniques. These results offer useful information for applications of different emulsification strategies for fabricating BC-loaded nanofibers via emulsion electrospining technique.
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Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China; Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan 430068, China
| | - Reza Amani
- Department of Clinical Nutrition, School of Nutrition and Food Science, Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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8
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Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030044] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Agave, commonly known as “maguey” is an important part of the Mexican tradition and economy, and is mainly used for the production of alcoholic beverages, such as tequila. Industrial exploitation generates by-products, including leaves, bagasse, and fibers, that can be re-valorized. Agave is composed of cellulose, hemicellulose, lignin, fructans, and pectin, as well as simple carbohydrates. Regarding functional properties, fructans content makes agave a potential source of prebiotics with the capability to lower blood glucose and enhance lipid homeostasis when it is incorporated as a prebiotic ingredient in cookies and granola bars. Agave also has phytochemicals, such as saponins and flavonoids, conferring anti-inflammatory, antioxidant, antimicrobial, and anticancer properties, among other benefits. Agave fibers are used for polymer-based composite reinforcement and elaboration, due to their thermo-mechanical properties. Agave bagasse is considered a promising biofuel feedstock, attributed to its high-water efficiency and biomass productivity, as well as its high carbohydrate content. The optimization of physical and chemical pretreatments, enzymatic saccharification and fermentation are key for biofuel production. Emerging technologies, such as ultrasound, can provide an alternative to current pretreatment processes. In conclusion, agaves are a rich source of by-products with a wide range of potential industrial applications, therefore novel processing methods are being explored for a sustainable re-valorization of these residues.
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Utilization of by-products of endemic fruits: Encapsulation of proteolytic extracts of guamara (Bromelia pinguin) and cocuixtle (Bromelia karatas) by electrospraying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Vázquez-González Y, Prieto C, Filizoglu M, Ragazzo-Sánchez J, Calderón-Santoyo M, Furtado R, Cheng H, Biswas A, Lagaron J. Electrosprayed cashew gum microparticles for the encapsulation of highly sensitive bioactive materials. Carbohydr Polym 2021; 264:118060. [DOI: 10.1016/j.carbpol.2021.118060] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 03/15/2021] [Accepted: 04/06/2021] [Indexed: 12/22/2022]
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Jiménez-Rodríguez A, Heredia-Olea E, Barba-Dávila BA, Gutiérrez-Uribe JA, Antunes-Ricardo M. Polysaccharides from Agave salmiana bagasse improves the storage stability and the cellular uptake of indomethacin nanoemulsions. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.02.008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Rostamabadi H, Falsafi SR, Rostamabadi MM, Assadpour E, Jafari SM. Electrospraying as a novel process for the synthesis of particles/nanoparticles loaded with poorly water-soluble bioactive molecules. Adv Colloid Interface Sci 2021; 290:102384. [PMID: 33706198 DOI: 10.1016/j.cis.2021.102384] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 02/17/2021] [Accepted: 02/18/2021] [Indexed: 12/21/2022]
Abstract
Hydrophobicity and low aqueous-solubility of different drugs/nutraceuticals remain a persistent challenge for their development and clinical/food applications. A range of nanotechnology strategies have been implemented to address this issue, and amongst which a particular emphasis has been made on those that afford an improved biological performance and tunable release kinetic of bioactives through a one-step process. More recently, the technique of electrospraying (or electrohydrodynamic atomization) has attained notable impulse in virtue of its potential to tune attributes of nano/micro-structured particles (e.g., porosity, particle size, etc.), rendering a near zero-order release kinetics, diminished burst release manner, as well as its simplicity, reproducibility, and applicability to a broad spectrum of hydrophobic and poorly water-soluble bioactives. Controlled morphology or monodispersity of designed particles could be properly obtained via electrospraying, with a high encapsulation efficiency and without unfavorable denaturation of thermosensitive bioactives upon encapsulation. This paper overviews the recent technological advances in electrospraying for the encapsulation of low queues-soluble bioactive agents. State-of-the-art, advantages, applications, and challenges for its implementation in pharmaceutical/food researches are also discussed.
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Affiliation(s)
- Hadis Rostamabadi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Elham Assadpour
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Vasile C, Baican M. Progresses in Food Packaging, Food Quality, and Safety-Controlled-Release Antioxidant and/or Antimicrobial Packaging. Molecules 2021; 26:1263. [PMID: 33652755 PMCID: PMC7956554 DOI: 10.3390/molecules26051263] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 02/10/2021] [Accepted: 02/17/2021] [Indexed: 02/07/2023] Open
Abstract
Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time-temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.
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Affiliation(s)
- Cornelia Vasile
- “P. Poni” Institute of Macromolecular Chemistry, 41 A Grigore Ghica Voda Alley, 70487 Iasi, Romania
| | - Mihaela Baican
- “Grigore T. Popa” Medicine and Pharmacy University, 16 University Street, 700115 Iaşi, Romania;
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Rivera-Aguilar JO, Calderón-Santoyo M, González-Cruz EM, Ramos-Hernández JA, Ragazzo-Sánchez JA. Encapsulation by Electrospraying of Anticancer Compounds from Jackfruit Extract ( Artocarpus heterophyllus Lam): Identification, Characterization and Antiproliferative Properties. Anticancer Agents Med Chem 2021; 21:523-531. [PMID: 32753023 DOI: 10.2174/1871520620666200804102952] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2019] [Revised: 04/25/2020] [Accepted: 05/17/2020] [Indexed: 11/22/2022]
Abstract
BACKGROUND Compounds with biological activities had been reported in the jackfruit. These compounds are susceptible to structural changes such as isomerization and/or loss of bonds due to environmental factors. Then, the encapsulation for protecting is a necessary process. OBJECTIVE In this study, encapsulation of High-Value Biological Compounds (HVBC) was performed using High Degree of Polymerization Agave Fructans (HDPAF) and Whey Protein (WP) as encapsulating materials to preserve the biological properties of the HVBC. METHODS The extract was characterized by HPLC-MS in order to show the presence of compounds with preventive or therapeutic effects on chronic degenerative diseases such as cancer. The micrographs by Scanning Electron Microscopy (SEM), Thermal Analysis (TGA and DSC), photostabilization and antiproliferation of M12.C3.F6 cell line of capsules were evaluated. RESULTS The micrographs of the nanocapsules obtained by Scanning Electron Microscopy (SEM) showed spherical capsules with sizes between 700 and 800nm. No cracks, dents or deformations were observed. The Thermogravimetric Analysis (TGA) evidenced the decomposition of the unencapsulated extract ranging from 154 to 221°C. On the other hand, the fructan-whey protein mixture demonstrated that nanocapsules have a thermoprotective effect because the decomposition temperature of the encapsulated extract increased 32.1°C. Differential Scanning Calorimetry (DSC) exhibited similar values of the glass transition temperature (Tg) between the capsules with and without extract; which indicates that the polymeric material does not interact with the extract compounds. The photoprotection study revealed that nanocapsules materials protect the jackfruit extract compounds from the UV radiation. Finally, the cell viability on the proliferation of M12.C3.F6 cell line was not affected by powder nanocapsules without jackfruit extract, indicating that capsules are not toxic for these cells. However, microcapsules with jackfruit extract (50μg/ml) were able to inhibit significantly the proliferation cells. CONCLUSION The encapsulation process provides thermoprotection and photostability, and the antiproliferative activity of HVBC from jackfruit extract was preserved.
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Affiliation(s)
| | | | - Elda M González-Cruz
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Mexico City, Mexico
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Miss-Zacarías DM, Iñiguez-Moreno M, Calderón-Santoyo M, Ragazzo-Sánchez JA. Optimization of ultrasound-assisted microemulsions of citral using biopolymers: characterization and antifungal activity. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1857264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Dulce María Miss-Zacarías
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Maricarmen Iñiguez-Moreno
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Tepic, Nayarit, México
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17
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Ramos-Bell S, Calderón-Santoyo M, Barros-Castillo JC, Ragazzo-Sánchez JA. Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape ( Coccoloba uvifera L.). Food Sci Biotechnol 2020; 29:1365-1372. [PMID: 32999743 DOI: 10.1007/s10068-020-00780-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 05/01/2020] [Accepted: 05/19/2020] [Indexed: 01/07/2023] Open
Abstract
In this study, the stability of a submicron emulsion to protect an extract obtained from sea grape fruit (Coccoloba uvifera L.) was evaluated. Extract characterization by MS-HPLC revealed the presence of 3 anthocyanins (cyanidin 3-glucoside, malvidin 3-glucoside, and delphinidin 3-glucoside), the content of total phenols was 263.86 ± 1.86 mg gallic acid equivalent/100 g, with an antioxidant capacity determined by ABTS and DPPH of 128.95 ± 1.00 and 26.18 ± 0.60 μg Trolox equivalents/mL, respectively. A submicron emulsion (0.424 μm) by Ultrasound with monomodal distribution, stable over time and low viscosity (1.94 mPa s) classified as a shear-thinning fluid was obtained. The thermogravimetric analysis (TGA) demonstrated the stability of the C. uvifera extract in the emulsion, which is thermostable (212 °C). These emulsions can be added into a beverage as a nutraceutical, dried for later use as pills or incorporated in foods.
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Affiliation(s)
- Surelys Ramos-Bell
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Avenida Tecnológico #2595, Col. Lagos del Country, 63175 Tepic, Nayarit Mexico
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Avenida Tecnológico #2595, Col. Lagos del Country, 63175 Tepic, Nayarit Mexico
| | - Julio César Barros-Castillo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Avenida Tecnológico #2595, Col. Lagos del Country, 63175 Tepic, Nayarit Mexico
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Avenida Tecnológico #2595, Col. Lagos del Country, 63175 Tepic, Nayarit Mexico
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18
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Huang WD, Xu X, Wang HL, Huang JX, Zuo XH, Lu XJ, Liu XL, Yu DG. Electrosprayed Ultra-Thin Coating of Ethyl Cellulose on Drug Nanoparticles for Improved Sustained Release. NANOMATERIALS 2020; 10:nano10091758. [PMID: 32899956 PMCID: PMC7557748 DOI: 10.3390/nano10091758] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 09/02/2020] [Accepted: 09/04/2020] [Indexed: 12/18/2022]
Abstract
In nanopharmaceutics, polymeric coating is a popular strategy for modifying the drug release kinetics and, thus, new methods for implementing the nanocoating processes are highly desired. In the present study, a modified coaxial electrospraying process was developed to formulate an ultra-thin layer of ethyl cellulose (EC) on a medicated composite core consisting of tamoxifen citrate (TAM) and EC. A traditional single-fluid blending electrospraying and its monolithic EC-TAM nanoparticles (NPs) were exploited to compare. The modified coaxial processes were demonstrated to be more continuous and robust. The created NPs with EC coating had a higher quality than the monolithic ones in terms of the shape, surface smoothness, and the uniform size distribution, as verified by the SEM and TEM results. XRD patterns suggested that TAM presented in all the NPs in an amorphous state thanks to the fine compatibility between EC and TAM, as indicated by the attenuated total reflection (ATR)-FTIR spectra. In vitro dissolution tests demonstrated that the NPs with EC coating required a time period of 7.58 h, 12.79 h, and 28.74 h for an accumulative release of 30%, 50%, and 90% of the loaded drug, respectively. The protocols reported here open a new way for developing novel medicated nanoparticles with functional coating.
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Affiliation(s)
- Wei-Dong Huang
- School of Chemistry and Chemical Engineering, Hubei Polytechnic University, Huangshi 435003, China; (W.-D.H.); (X.-H.Z.)
- Hubei Key Laboratory of Mine Environmental Pollution Control and Remediation, School of Environmental Science and Engineering, Hubei Polytechnic University, Huangshi 435003, China; (H.-L.W.); (J.-X.H.)
| | - Xizi Xu
- School of Materials Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
| | - Han-Lin Wang
- Hubei Key Laboratory of Mine Environmental Pollution Control and Remediation, School of Environmental Science and Engineering, Hubei Polytechnic University, Huangshi 435003, China; (H.-L.W.); (J.-X.H.)
| | - Jie-Xun Huang
- Hubei Key Laboratory of Mine Environmental Pollution Control and Remediation, School of Environmental Science and Engineering, Hubei Polytechnic University, Huangshi 435003, China; (H.-L.W.); (J.-X.H.)
| | - Xiao-Hua Zuo
- School of Chemistry and Chemical Engineering, Hubei Polytechnic University, Huangshi 435003, China; (W.-D.H.); (X.-H.Z.)
| | - Xiao-Ju Lu
- School of Chemistry and Chemical Engineering, Hubei Polytechnic University, Huangshi 435003, China; (W.-D.H.); (X.-H.Z.)
- Correspondence: (X.-J.L.); (X.-L.L.); (D.-G.Y.); Tel.: +86-714-6348814 (X.-J.L.); +86-714-6368937 (X.-L.L.); +86-21-55270632 (D.-G.Y.)
| | - Xian-Li Liu
- Hubei Key Laboratory of Mine Environmental Pollution Control and Remediation, School of Environmental Science and Engineering, Hubei Polytechnic University, Huangshi 435003, China; (H.-L.W.); (J.-X.H.)
- Correspondence: (X.-J.L.); (X.-L.L.); (D.-G.Y.); Tel.: +86-714-6348814 (X.-J.L.); +86-714-6368937 (X.-L.L.); +86-21-55270632 (D.-G.Y.)
| | - Deng-Guang Yu
- School of Materials Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China;
- Correspondence: (X.-J.L.); (X.-L.L.); (D.-G.Y.); Tel.: +86-714-6348814 (X.-J.L.); +86-714-6368937 (X.-L.L.); +86-21-55270632 (D.-G.Y.)
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19
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Ramos-Hernández JA, Lagarón JM, Calderón-Santoyo M, Prieto C, Ragazzo-Sánchez JA. Enhancing hygroscopic stability of agave fructans capsules obtained by electrospraying. Journal of Food Science and Technology 2020; 58:1593-1603. [PMID: 33746286 DOI: 10.1007/s13197-020-04672-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2020] [Accepted: 07/31/2020] [Indexed: 11/24/2022]
Abstract
In this work, different whey protein (WP) ratios (5, 10, 20, 30, 40 and 50% w/w) were added as stabilizers to high degree of polymerization Agave fructans (HDPAF) capsules to decrease the hygroscopicity. Results showed that the WP and HDPAF in 1:520:80 ratio (20/80 w/w) decreased significantly the hygroscopicity of capsules from 12.19 to 8.34%. Additionally, this polymeric mixture was assessed for the encapsulation of sea grape (Coccoloba uvifera L.) leaf extract was achieved by via electrospray, using this biopolymers mixture. Scanning electron microscopy (SEM) images exhibited spherical particles with sizes from 655 to 7250 nm. The thermal stability of encapsulated extract was demonstrated by via thermogravimetric analysis. The in vitro release study in simulated stomach (0-180 min) and intestine conditions (0-300 min) showed the controlled release of the controlled release of the encapsulated extract. The encapsulated extract and its bioavailability in simulating the stomach (0-180 min) and small intestine (0-300 min) Therefore, HDPAF-WP is a viable option as an encapsulating matrix susceptible to be used in the food, pharmaceutical, and cosmetic industries.
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Affiliation(s)
- Jorge A Ramos-Hernández
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit Mexico
| | - José M Lagarón
- Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit Mexico
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, IATA-CSIC, Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Spain
| | - Juan A Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, C.P. 63175 Tepic, Nayarit Mexico
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20
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González-Cruz EM, Calderón-Santoyo M, Barros-Castillo JC, Ragazzo-Sánchez JA. Evaluation of biopolymers in the encapsulation by electrospraying of polyphenolic compounds extracted from blueberry (Vaccinium corymbosum L.) variety Biloxi. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-020-03292-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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21
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Ceja‐Medina LI, Ortiz‐Basurto RI, Medina‐Torres L, Calderas F, Bernad‐Bernad MJ, González‐Laredo RF, Ragazzo‐Sánchez JA, Calderón‐Santoyo M, González‐ávila M, Andrade‐González I, Manero O. Microencapsulation of
Lactobacillus plantarum
by spray drying with mixtures of
Aloe vera
mucilage and agave fructans as wall materials. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13436] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Luis Isaac Ceja‐Medina
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Rosa Isela Ortiz‐Basurto
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Luis Medina‐Torres
- Facultad de QuímicaUniversidad Nacional Autónoma de México Mexico city Mexico
| | - Fausto Calderas
- Laboratorio de Reología y Fenómenos de Transporte L7‐PP Unidad Multidisciplinaria de Investigación Experimental (UMIEZ)Facultad de Estudios Superiores‐Zaragoza, Universidad Nacional Autónoma de México Iztapalapa Ciudad de México Mexico
| | | | | | - Juan Arturo Ragazzo‐Sánchez
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Montserrat Calderón‐Santoyo
- Laboratorio Integral de Investigación en Alimentos, Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tepic Tepic Nayarit Mexico
| | - Marisela González‐ávila
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco Guadalajara Jalisco Mexico
| | - Isaac Andrade‐González
- Departamento de Estudios de Posgrado e InvestigaciónTecNM / Instituto Tecnológico de Tlajomulco Tlajomulco de Zúñiga Jalisco Mexico
| | - Octavio Manero
- Instituto de Investigaciones en MaterialesUniversidad Nacional Autónoma de México Mexico city Mexico
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22
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Torres-Giner S, Prieto C, Lagaron JM. Nanomaterials to Enhance Food Quality, Safety, and Health Impact. NANOMATERIALS 2020; 10:nano10050941. [PMID: 32423037 PMCID: PMC7279334 DOI: 10.3390/nano10050941] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 05/11/2020] [Indexed: 01/13/2023]
Abstract
Food quality and safety are key aspects to guarantee that foods reach consumers in optimal conditions from the point of view of freshness and microbiology. Nanotechnology offers significant potential to secure or even enhance these aspects. Novel technologies, such as nanofabrication and nanoencapsulation, can provide new added value solutions for the fortification of foods with bioactives and targeted controlled release in the gut. Nanomaterials can also support food preservation aspects by being added directly into a food matrix or into food contact materials such as packaging. Thus, nanomaterials can be leveraged in the form of nanocomposites in food packaging design by melt compounding, solvent casting, lamination or electrohydrodynamic processing (EHDP) to promote passive, active, and even bioactive properties such as barrier, antimicrobial, antioxidant, and oxygen scavenging roles and the controlled release of functional ingredients. These attributes can be exerted either by the intended or non-intended migration of the nanomaterials or by the active substances they may carry. Lastly, nanomaterials can be advantageously applied to provide unique opportunities in Circular Bioeconomy strategies in relation to the valorization of, for instance, agro-industrial wastes and food processing by-products.
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Affiliation(s)
- Sergio Torres-Giner
- Correspondence: (S.T.-G.); (J.M.L.); Tel.: +34-963-900-022 (S.T.-G. & J.M.L.)
| | | | - Jose M. Lagaron
- Correspondence: (S.T.-G.); (J.M.L.); Tel.: +34-963-900-022 (S.T.-G. & J.M.L.)
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23
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Basar AO, Prieto C, Durand E, Villeneuve P, Sasmazel HT, Lagaron J. Encapsulation of β-Carotene by Emulsion Electrospraying Using Deep Eutectic Solvents. Molecules 2020; 25:E981. [PMID: 32098315 PMCID: PMC7070406 DOI: 10.3390/molecules25040981] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 02/19/2020] [Accepted: 02/20/2020] [Indexed: 11/16/2022] Open
Abstract
The encapsulation β-carotene in whey protein concentrate (WPC) capsules through the emulsion electrospraying technique was studied, using deep eutectic solvents (DES) as solvents. These novel solvents are characterized by negligible volatility, a liquid state far below 0 °C, a broad range of polarity, high solubilization power strength for a wide range of compounds, especially poorly water-soluble compounds, high extraction ability, and high stabilization ability for some natural products. Four DES formulations were used, based on mixtures of choline chloride with water, propanediol, glucose, glycerol, or butanediol. β-Carotene was successfully encapsulated in a solubilized form within WPC capsules; as a DES formulation with choline chloride and butanediol, the formulation produced capsules with the highest carotenoid loading capacity. SEM micrographs demonstrated that round and smooth capsules with sizes around 2 µm were obtained. ATR-FTIR results showed the presence of DES in the WPC capsules, which indirectly anticipated the presence of β-carotene in the WPC capsules. Stability against photo-oxidation studies confirmed the expected presence of the bioactive and revealed that solubilized β-carotene loaded WPC capsules presented excellent photo-oxidation stability compared with free β-carotene. The capsules developed here clearly show the significant potential of the combination of DES and electrospraying for the encapsulation and stabilization of highly insoluble bioactive compounds.
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Affiliation(s)
- Ahmet Ozan Basar
- Novel Materials and Nanotechnology Group, IATA-CSIC, 46980 Valencia, Spain;
- R&D Department, Bioinicia S.L., 46980 Valencia, Spain
| | - Cristina Prieto
- Novel Materials and Nanotechnology Group, IATA-CSIC, 46980 Valencia, Spain;
| | - Erwann Durand
- CIRAD, UMR IATE, F-34398 Montpellier, France; (E.D.); (P.V.)
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, F-34398 Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR IATE, F-34398 Montpellier, France; (E.D.); (P.V.)
- IATE, Univ Montpellier, CIRAD, INRA, Montpellier SupAgro, F-34398 Montpellier, France
| | - Hilal Turkoglu Sasmazel
- Department of Metallurgical and Materials Engineering, Atilim University, 06830 Ankara, Turkey;
| | - Jose Lagaron
- Novel Materials and Nanotechnology Group, IATA-CSIC, 46980 Valencia, Spain;
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24
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Micro- and Nanostructures of Agave Fructans to Stabilize Compounds of High Biological Value via Electrohydrodynamic Processing. NANOMATERIALS 2019; 9:nano9121659. [PMID: 31766573 PMCID: PMC6956376 DOI: 10.3390/nano9121659] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 11/21/2022]
Abstract
This study focuses on the use of high degree of polymerization agave fructans (HDPAF) as a polymer matrix to encapsulate compounds of high biological value within micro- and nanostructures by electrohydrodynamic processing. In this work, β-carotene was selected as a model compound, due to its high sensitivity to temperature, light and oxygen. Ultrafine fibers from HDPAF were obtained via this technology. These fibers showed an increase in fiber diameter when containing β-carotene, an encapsulation efficiency (EE) of 95% and a loading efficiency (LE) of 85%. The thermogravimetric analysis (TGA) showed a 90 °C shift in the β-carotene decomposition temperature with respect to its independent analysis, evidencing the HDPAF thermoprotective effect. Concerning the HDPAF photoprotector effect, only 21% of encapsulated β-carotene was lost after 48 h, while non-encapsulated β-carotene oxidized completely after 24 h. Consequently, fructans could be a feasible alternative to replace synthetic polymers in the encapsulation of compounds of high biological value.
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25
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Aldrete-Herrera PI, López MG, Medina-Torres L, Ragazzo-Sánchez JA, Calderón-Santoyo M, González-Ávila M, Ortiz-Basurto RI. Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use. Foods 2019; 8:E404. [PMID: 31547254 PMCID: PMC6770228 DOI: 10.3390/foods8090404] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 09/06/2019] [Accepted: 09/10/2019] [Indexed: 11/29/2022] Open
Abstract
In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DPa) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products.
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Affiliation(s)
- Pamela I Aldrete-Herrera
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, Mexico.
| | - Mercedes G López
- Centro de Investigación y de Estudios Avanzados del IPN. Km. 9.6 Libramiento Norte Carretera Irapuato León, 36821 Irapuato, Guanajuato, Mexico.
| | - Luis Medina-Torres
- Facultad de Química de la Universidad Nacional Autónoma de México, Circuito Exterior S/N, Coyoacán, Cd. Universitaria, 04510 México city, Mexico.
| | - Juan A Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, Mexico.
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, Mexico.
| | - Marisela González-Ávila
- Centro de Investigación y Asistencia en Tecnología y diseño del Estado de Jalisco, Av. Normalistas 800, Colinas de La Normal, 44270 Guadalajara, Jalisco, Mexico.
| | - Rosa I Ortiz-Basurto
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México - Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Fracc. Lagos del Country, 63175 Tepic, Nayarit, Mexico.
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