Modifying the Stability and Surface Characteristic of Anthocyanin Compounds Incorporated in the Nanoliposome by Chitosan Biopolymer

Mechanical robust, pH responsive hemicellulose-based PVA film with barrier performance for fruit preservation and monitoring

Barrier films are essential for food packaging, but conventional solutions hinder the circular economy. This study introduces hemicellulose-based antioxidant crosslinked composite films as a sustainable alternative. We develop pH-responsive films (K-B/PVA/OA) using polyvinyl alcohol (PVA), silanized hemicellulose (KHC), blueberry anthocyanin (BA) as a pH indicator, and oxalic acid (OA) as a crosslinker. The films exhibit excellent oxygen and water vapor barrier properties and can be easily fabricated via solution casting with food-safe dispersions. The oxygen permeability (OP) decreases from 13.22 ± 0.65 × 10-14 to 3.24 ± 0.98 × 10-14 cm3·μm/(m2·d·Pa), and the water vapor permeability coefficient (Pv) drops from 15.43 ± 0.85 × 10-13 to 7.27 ± 0.46 × 10-13 g·cm/(cm2·s·Pa). Tensile strength and modulus increase from 32.63 MPa and 765.80 MPa to 41.24 MPa and 1281.39 MPa. Esterification between PVA and hemicellulose raises surface energy, increasing the contact angle from 39.4° to 78.34°. Strawberries packaged in these films maintain their structure and exhibit a visible color change after 7 days, offering sustainable, real-time monitoring packaging.

Controlled release and biological properties of prochitosomes loaded with Arthrospira derived peptides: Membrane stability, chemical, morphological and structural monitoring

In this study, the effects of chitosan-coating on maintaining the integrity and stability of the membrane, structural, and morphological changes, and the release of loaded peptides inside nanoliposomes during various in vitro release, thermal, freeze-thaw, shear, and dehydration (spray-drying) tensions were evaluated. Among different peptidic fractions (100, 30, and 10 kDa), the Arthrospira derived PF-30 kDa showed a higher nutritional and biological value. PF-30kDa was loaded successfully (EE ~ 90 %) inside nanoliposomes (NLs) and its stabilization was done with chitosan coating (0.1-0.8 %). Nanochitosomes (NCs-0.4 %) had more structural stability (size, EE, and biological activity) at different temperatures, freeze-thaw tension, and digestive system. The placement of peptides in the vesicle structure was confirmed by FTIR analysis. Also, the changes in the morphological states, agglomeration, or destruction of the liposome membrane (SEM, AFM, and TEM) were evaluated before and after the tensions. Membrane coating led to the transformation of freeze-dried liposomes (FD-NLs) from thin, porous, and fragile layers to thick plates, rough and resistant structures (FD-NCs). These characteristics led to maintaining physical stability, homogeneity, zeta potential, and EE of nanoparticles (freeze and spray-dried) after reconstitution. The results of this study will effectively contribute to the production of solidified delivery systems with long-term durability, bioavailability, and biological activity of loaded nutrients and drugs.

Preparation and characterization of chitosan-coated noisomal doxorubicin for enhanced its medical application

This study aimed to synthesize and characterize chitosan-coated noisomal doxorubicin for the purpose of enhancing its medical application, particularly in the field of cancer treatment. Doxorubicin, a potent chemotherapeutic agent, was encapsulated within noisomes, which are lipid-based nanocarriers known for their ability to efficiently deliver drugs to target sites. Chitosan, a biocompatible and biodegradable polysaccharide, was used to coat the surface of the noisomes to improve their stability and enhance drug release properties. The synthesized chitosan-coated noisomal doxorubicin was subjected to various characterization techniques to evaluate its physicochemical properties. Transmission electron microscopy (TEM) revealed a spherical structure with a diameter of 500-550 ± 5.45 nm and zeta potential of +11 ± 0.13 mV with no aggregation or agglomeration. Chitosan-coated noisomes can loaded doxorubicin with entrapping efficacy 75.19 ± 1.45%. While scanning electron microscopy (SEM) revealed well-defined pores within a fibrous surface. It is observed that chitosan-coated niosomes loading doxorubicin have optimum roughness (22.88 ± 0.71 nm). UV spectroscopy was employed to assess the drug encapsulation efficiency and release profile. Differential scanning calorimetry (DSC) helped determine the thermal behavior, which indicated a broad endotherm peak at 52.4 °C, while X-ray diffraction (XRD) analysis provided information about the crystallinity of the formulation with an intense peak at 23.79°. Fourier-transform infrared spectroscopy (FTIR) indicated the formation of new bonds between the drug and the polymer. The findings from this study will contribute to the knowledge of the physical and chemical properties of the synthesized formulation, which is crucial for ensuring its stability, drug release kinetics, and biological activity. The enhanced chitosan-coated noisomal doxorubicin has the potential to improve the effectiveness and safety of doxorubicin in cancer treatment, offering a promising strategy for enhanced medical applications.

Stability enhancement of proanthocyanidin-loaded liposomes via surface decoration with oxidized konjac glucomannan

The stability enhancement of proanthocyanidin-loaded liposomes (PC-Lip) via surface decoration with oxidized konjac glucomannan (OKGM) was investigated. The encapsulation efficiency and drug loading capacity of OKGM-coated PC-Lip (OKGM-PC-Lip) rose significantly. The average size and PDI of OKGM-PC-Lip increased, while the zeta potential decreased compared to those of PC-Lip. PC-Lip membrane fluidity reduced after coating with OKGM. The morphology of OKGM-PC-Lip showed that OKGM "halo layer" was formed on the liposome surface. Hydrogen bonding played an indispensable role in the combination between OKGM and PC-Lip, and the phase transition temperature of PC-Lip slightly increased after coating with OKGM. The retention rate of OKGM-PC-Lip was higher than that of PC-Lip at extreme pH. In vitro release, no significant difference in cumulative release was detected between OKGM-PC-Lip and PC-Lip at gastric stage, while the cumulative release rate of OKGM-PC-Lip was remarkably lower than that of PC-Lip at intestinal stage. The antioxidant activity of OKGM-PC-Lip was notably higher than that of PC-Lip. These results suggested that the resistance of PC-Lip to external influences was fruitfully enhanced after coating with OKGM. Compared with other polysaccharides, OKGM-coated liposomes may be more promising and advantageous in functional foods due to the polysaccharide's benefits to human health.

Development of Anthocyanin-Rich Gel Beads from Colored Rice for Encapsulation and In Vitro Gastrointestinal Digestion

Colored rice anthocyanins are water-soluble natural pigments that can be used as an active ingredient in healthy food and pharmaceutical products. However, anthocyanin utilization is limited because of its instability. This work produced anthocyanin-rich gel beads from colored rice using a modified ionotropic gelation technique for encapsulation, and their efficacy was studied in vitro in the gastrointestinal tract. In total, 15 colored rice samples of three types (whole grain rice, ground rice, and ground germinated rice) were screened to identify the highest anthocyanin content. The anthocyanin content of the whole grain rice was significantly (p < 0.05) higher than it was in the ground and ground germinated rice. The sample with the highest anthocyanin content (1062.7 µg/g) was the black glutinous rice grain from Phrae, chosen based on its anthocyanin-rich crude extract. A new formula using a modified ionotropic gelation technique was prepared for the inclusion of the extract in gel beads. The results indicated that the incorporation of oil and wax significantly increased the encapsulation efficiency of the gel beads (% EE value of 85.43%) and improved the bioavailability of the active ingredient. Moreover, after simulated digestion, the release of anthocyanin and total phenolic content occurred more than five times. Scanning electron microscopy revealed that the surface of the gel beads was smooth. Furthermore, the presence of polyphenols and polysaccharides in the gel beads was confirmed using FTIR. The oil-wax-incorporated, anthocyanin-rich gel beads could be implemented for antioxidant delivery into the gastrointestinal tract to further improve healthy food and nutraceutical products.

Mechanical and Surface Properties of Edible Coatings Elaborated with Nanoliposomes Encapsulating Grape Seed Tannins and Polysaccharides

Edible composite coatings (ECC) formulated from biopolymers that incorporate antioxidant molecules represent an innovative alternative to improve food texture and provide health benefits. Tannins have aroused great interest due to their ability to stabilize suspensions and counteract the effects of free radicals. The mechanical and surface properties are crucial to establishing its quality and applicability. In this study, the objective was to analyze the mechanical and surface properties of ECC made with nanoliposomes that encapsulate grape seed tannins (TLS) and polysaccharides such as hydroxypropylmethylcellulose (HPMC) and kappa carrageenan (KCG) for their future direct application in foods susceptible to oxidation. The inclusion of HPMC or KCG affected the density, showing values in the range of 1010 to 1050 [kg/m3], evidencing significant changes (p < 0.05) in the surface tension in the TLS/FS-HPMC and TLS/FS mixtures. KCG and in the dispersion coefficients, with values in the range of -2.9 to -17.6 [mN/m] in HPS (S1) and -17.6 to -40.9 [mN/m] in PDMS (S2). The TLS/FS-HPMC coating showed higher stiffness and elastic recovery capacity than the TLS/FS-KCG coating, suggesting that the presence of TLS influenced the stiffness of the polymer. HPMC is recommended as a suitable polymer for coating solids, while KCG is more appropriate for suspensions. These findings provide valuable information for directly applying these ECC compounds to food products, potentially offering better preservation and health benefits.