Factors affecting the fate of nanoencapsulates post administration

Nanoencapsulation has found numerous applications in the food and nutraceutical industries. Micro and nanoencapsulated forms of bioactives have proven benefits in terms of stability, release, and performance in the body. However, the encapsulated ingredient is often subjected to a wide range of processing conditions and this is followed by storage, consumption, and transit along the gastrointestinal tract. A strong understanding of the fate of nanoencapsulates in the biological system is mandatory as it provides valuable insights for ingredient selection, formulation, and application. In addition to their efficacy, there is also the need to assess the safety of ingested nanoencapsulates. Given the rising research and commercial focus of this subject, this review provides a strong focus on their interaction factors and mechanisms, highlighting their prospective biological fate. This review also covers various approaches to studying the fate of nanoencapsulates in the body. Also, with emphasis on the overall scope, the need for a new advanced integrated common methodology to evaluate the fate of nanoencapsulates post-administration is discussed.

Development of iron-vitamin multilayer encapsulates using 3 fluid nozzle spray drying

Considering the growing concern of iron and folic acid deficiency, encapsulation of these nutrients and fortification into foods is emerging as an effective counter-strategy. The present work focuses on a scalable approach for the production of iron, ascorbic acid, and folic acid core-shell encapsulates using novel 3-fluid nozzle (3FN) spray drying with whey protein as core and either pectin or hydroxypropyl methylcellulose (HPMC) as shell polymers. The effect of shell formation was observed by comparing core-shell encapsulates with conventional 2-fluid nozzle (2FN) encapsulates. Also, the effect of pH of whey protein on the color of encapsulates is noteworthy; reducing the pH to 4.0 significantly improved the lightness value (52.91 ± 0.13) when compared with the encapsulates with native pH (38.91 ± 0.58). Furthermore, sample with pectin as shell polymer exhibited fair flowability with lowest values of Hausner ratio (1.25 ± 0.04) and Carr's index (20.06 ± 2.71) and highest encapsulation efficiency for folic acid (86.07 ± 5.24%). Whereas, encapsulates having HPMC as shell polymer showed highest lightness value (60.80 ± 0.32) and highest encapsulation efficiency for iron (87.28 ± 4.15%). The formation of core-shell structure was confirmed by evaluation of the surface composition which showed reduced amine bonds and increased aliphatic and carbonyl bonds in the encapsulates prepared by 3FN spray drying. The encapsulates prepared without adjusting whey protein pH showed the least release (∼51 % in 24 h) and bioaccessibility (∼56%) of iron indicating the iron-whey protein complex formation. Based on appearance, smooth surface morphology, flowability, and release behavior, a combination of whey protein and pectin is recommended for co-encapsulation of iron, folic acid and ascorbic acid.

Food waste valorisation via gasification - A review on emerging concepts, prospects and challenges

Disposing of the enormous amounts of food waste (FW) produced worldwide remains a great challenge, promoting worldwide research on the utilization of FW for the generation of value-added products. Gasification is a significant approach for decomposing and converting organic waste materials into biochar, bio-oil, and syngas, which could be adapted for energy (hydrogen (H₂) and heat) generation and environmental (removal of pollutants and improving the soil quality) applications. Employment of FW matrices for syngas production through gasification is one of the effective methods of energy recovery. This review explains different gasification processes (catalytic and non-catalytic) used for the decomposition of unutilized food wastes and the effect of operating parameters on H₂-rich syngas generation. Also, potential applications of gasification byproducts such as biochar and bio-oil for effective valorization have been discussed. Besides, the scope of simulation to optimize the gasification conditions for the effective valorization of FW is elaborated, along with the current progress and challenges in the research to identify the feasibility of gasification technology for FW. Overall, this review concludes the sustainable route for conversion of unutilized food into hydrogen-enriched syngas production.

A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods

A bolus-oriented artificial oral mastication system was developed to simulate the dynamics of food mastication in the human mouth. The system consists of a chewing unit, a bolus forming unit, and provisions for the dynamic incorporation of saliva during mastication. The system performance was validated with in vivo trials (n = 25) considering time-dependent changes in particle size, textural attributes and rheological behavior of the bolus. Idli, a fermented and steamed black gram-rice-based Indian food was considered the model soft food for all trials measured in triplicates. The mastication dynamics were evaluated by analyzing bolus properties during every 3 s of mastication. Large strain shear rheology tests revealed that the viscosity of the sample decreased over time. Results of in vivo trials follow close trends in particle size and rheological behavior and have no significant change in correlation with in vitro mastication results. Similar observations were made in the half softening time of idli during mastication as determined using the relative change in hardness (hardness ratio (H_t/H₀)) values fitted to the Weibull model. Also, a model to simulate the time-dependent changes in bolus adhesiveness was developed.

IN SILICO AND IN VIVO VALIDATION OF DIGESTION BEHAVIOR OF RICE IN THE ARTIFICIAL STOMACH ARK®

The effect of the physicochemical properties on the digestion behavior of rice was evaluated using the artificial stomach response kit (ARK®). Due to the presence of the external bran layer, brown rice (Rv3) showed delayed rates of gastric emptying, apart from a higher half emptying time (101.80 ± 1.20 min) than milled rice (Rv1 - 57.84 ± 7.49 min) and basmati rice (Rv2 - 77.93 ± 10.18 min). The bran layer of Rv3 inhibited the diffusion of the simulated gastric fluid and resulted in lesser particle breakdown and low glycemic index (GI). In comparison with the shaker digestion process, the mechanical force produced in the ARK® resulted in a higher degree of particle breakdown. An in silico approach successfully predicted the glucose response pattern of rice varieties with no statistical difference (at p< 0.05) with the human in vivo datasets using the output obtained from ARK®. The GI obtained from ARK® was validated with in vivo data using Bland Altmann’s statistical tool which showed good agreement. The morphology, dimensions, capacity of the stomach chamber in the ARK® also resembled in vivo observations. The ARK® is proposed as an improved alternative for in vitro digestion studies.

3D printed MCT oleogel as a co-delivery carrier for curcumin and resveratrol

Designing a suitable matrix to protect sensitive bioactive compounds is an important stage in nutraceutical development. In this study, emulsion templated medium-chain triglycerides (MCT) oleogel was developed as co-delivery carriers for synergistic nutraceuticals, curcumin, and resveratrol and to 3D print in customized shapes for personalized nutrition. To obtain the stable emulsion, gelatin and gellan gum were added such that their protein-polysaccharide interaction helps in the structuring of the oil phase. Increasing the amount of gellan gum had a positive effect on stabilizing the emulsion but became the critical parameter during 3D printing. Hence, gellan gum of 1.5% (w/v) and gelatin at 10% (w/v) of water were considered optimum to produce a stable 30% O/W emulsion for 3D printing. Upon analyzing the in-vitro digestion behavior of the oleogel, it was observed that the bioactives were protected under oral and gastric conditions and allowed intestinal targeted delivery. The total bioaccessible fraction increased up to 1.13-fold and 1.2-fold for curcumin and resveratrol respectively compared to control (MCT oil). The FFAs release profile also indicated that gelators play an important role in lipase activity. Also, the ex-vivo everted gut sac analysis showed enhanced permeation of about 1.83 times and 1.13 times for curcumin and resveratrol respectively. Thus, this study provides useful insights into the 3D printing of emulsion templated oleogel as personalized nutraceutical carriers.

Resource recovery from fish waste: Prospects and the usage of intensified extraction technologies

Globally, the valorization of fish biowaste as a feedstock to recover valuable components is an emerging research and commercial interest area to achieve the SDG goals by 2030. Fish waste-derived biomolecules are increasingly finding diverse applications in food and other biotechnological fields due to their excellent chemical, structural and functional properties. The focus of this review is to highlight the conventional valorization routes and recent advancements in extraction technologies for resource recovery applications, primarily focusing on green processes. Biointensified processes involving ultrasound, microwave, sub- and supercritical fluids, pulsed electric field, high-pressure processing, and cold plasma are extensively explored as sustainable technologies for valorizing fish discards and found numerous applications in the production of functional and commercially important biomaterials. With challenges in recovering intracellular bioactive compounds, selectivity, and energy requirement concerns, conventional approaches are being relooked continuously in the quest for process intensification and sustainable production practices. Nonetheless, in the context of 'zero waste' and 'biorefinery for high-value compounds', there is immense scope for technological upgradation in these emerging alternative approaches. This work details such attempts, providing insights into the immense untapped potential in this sector.

Medium chain triglycerides (MCT): State-of-the-art on chemistry, synthesis, health benefits and applications in food industry

Medium chain triglycerides (MCT) are esters of fatty acids with 6 to 12 carbon atom chains. Naturally, they occur in various sources; their composition and bioactivity are source and extraction process-linked. The molecular size of MCT oil permits unique metabolic pathways and energy production rates, making MCT oil a high-value functional food. This review details the common sources of MCT oil, presenting critical information on the various approaches for MCT oil extraction or synthesis. Apart from conventional techniques, non-thermal processing methods that show promising prospects are analyzed. The biological effects of MCT oil are summarized, and the range of need-driven modification approaches are elaborated. A section is devoted to highlighting the recent trends in the application of MCT oil for food, nutraceuticals, and allied applications. While much is debated about the role of MCT oil in human health and wellness, there is limited information on daily requirements, impact on specific population groups, and effects of long-term consumption. Nonetheless, several studies have been conducted and continue to identify the most effective methods for MCT oil extraction, processing, handling, and storage. A knowledge gap exists and future research must focus on technology packages for scalability and sustainability.

Synergistic potential of nutraceuticals: mechanisms and prospects for futuristic medicine

Nutraceuticals are valued for their therapeutic effects and numerous health benefits. In recent years, several studies have demonstrated their superior performances when co-delivered; the concept of synergism has been established for various bioactives. Apart from improvements in the bioavailability of partnering compounds, this approach can protect the radical scavenging potential and biological effects of individual compounds. In this review, the intricate mechanisms that promote synergistic effects when bioactive compounds are co-delivered are detailed. Importantly, a range of potential medical applications that have been established through such synergistic effects is presented, emphasizing recent developments in this field. Also, a section has been devoted to highlighting perspectives on co-encapsulation at the nanoscale for improved synergistic benefits. While prospects for the treatment of chronic diseases are well-demonstrated, several challenges and safety concerns remain, and these have been discussed, providing recommendations for future research.

Targeted Delivery of Probiotics: Perspectives on Research and Commercialization

Considering the significance of the gut microbiota on human health, there has been ever-growing research and commercial interest in various aspects of probiotic functional foods and drugs. A probiotic food requires cautious consideration in terms of strain selection, appropriate process and storage conditions, cell viability and functionality, and effective delivery at the targeted site. To address these challenges, several technologies have been explored and some of them have been adopted for industrial applicability. Encapsulation of probiotics has been recognized as an effective way to stabilize them in their dried form. By conferring a physical barrier to protect them from adverse conditions, the encapsulation approach renders direct benefits on stability, delivery, and functionality. Various techniques have been explored to encapsulate probiotics, but it is noteworthy that the encapsulation method itself influences surface morphology, viability, and survivability of probiotics. This review focuses on the need to encapsulate probiotics, trends in various encapsulation techniques, current research and challenges in targeted delivery, the market status of encapsulated probiotics, and future directions. Specific focus has been given on various in vitro methods that have been explored to better understand their delivery and performance.

Electrospun nanofibrous membrane for filtration of coconut neera

Coconut neera is a nutritious natural drink that is rich in amino acids, polyphenols, vitamins, and minerals. Nevertheless, the inherent presence of yeast activates natural fermentation. To prevent the fermentation process, it is necessary to reduce the yeast load in fresh neera, at the earliest possible. In this research, an electrospun polycaprolactone nanofibrous membrane was used for the removal of yeast from coconut neera. Randomly oriented non-woven nanofibers were fabricated using the electrospinning process. The process conditions were optimized at 15 kV applied voltage, 8 cm distance between the spinneret needle and the collector plate, and 1.6 ml/h feed flow rate for the best nanofiber characteristics and high filtration efficiency. The optimized nanofibrous membrane for neera filtration had an average fiber diameter of 942 nm, average porosity of 73.26%, and a mean thickness of 150 µm. Results confirmed that the porosity of the membrane had a significant effect on the flow rate of permeate. The biochemical characteristics of neera filtrate were investigated. In comparison with fresh neera, the filtered counterpart had significant changes in titratable acidity, pH, and color. While no significant changes were observed in total soluble solids content, slight reductions were noted in the total polyphenolic content and minerals. Importantly, the neera filtrate obtained through the optimized nanofibrous membrane showed a 2 log-reduction in yeast load. The effective reusability of the membrane and stability of the nanofiber morphology at repeated usage was confirmed. This approach shows prospects for neera filtration while retaining nutrient content and can be extended to other natural extract applications.

Impact of processing techniques on the glycemic index of rice

Rice is an important starchy staple food and generally, rice varieties are known to have a higher glycemic index (GI). Over the years, the significance of GI on human health is being better understood and is known to be associated with several lifestyle disorders. Apart from the intrinsic characteristics of rice, different food processing techniques are known to have implications on the GI of rice. This work details the effect of domestic and industrial-level processing techniques on the GI of rice by providing an understanding of the resulting physicochemical changes. An attempt has been made to relate the process-dependent digestion behavior, which in turn reflects on the GI. The role of food constituents is elaborated and the various in vitro and in vivo approaches that have been used to determine the GI of foods are summarized. Considering the broader perspective, the effect of cooking methods and additives is explained. Given the significance of the cereal grain, this work concludes with the challenges and key thrust areas for future research.

Mucilages: sources, extraction methods, and characteristics for their use as encapsulation agents

The increasing interest in the use of natural ingredients has driven keen research and commercial interest in the use of mucilages for a range of applications. Typically, mucilages are polysaccharide hydrocolloids with distinct physicochemical and structural diversity, possessing characteristic functional and health benefits. Apart from their role as binding, thickening, stabilizing, and humidifying agents, they are valued for their antimicrobial, antihypertensive, antioxidant, antiasthmatic, hypoglycemic, and hypolipidemic activities. The focus of this review is to present the range of mucilages that have been explored as encapsulating agents. Encapsulation of food ingredients, nutraceutical, and pharmaceutical ingredients is an attractive technique to enhance the stability of targeted compounds, apart from providing benefits on delivery characteristics. The most widely adopted conventional and emerging extraction and purification methods are explained and supplemented with information on the key criteria involved in characterizing the physicochemical and functional properties of mucilages. The unique traits and benefits of using mucilages as encapsulation agents are detailed with the different methods used by researchers to encapsulate different food and bioactive compounds.

Micro- and nano-encapsulation of β-carotene in zein protein: size-dependent release and absorption behavior

β-Carotene is a lipophilic bioactive compound, providing significant health benefits. Formulation of β-carotene-enriched functional foods is a challenge, due to its poor stability, sensitivity towards light, temperature, oxygen, and its poor water solubility which leads to low bioaccessibility and bioavailability. Targeted delivery and controlled release of bioactive compounds directly depend on the encapsulating matrix and particle size. This work reports an effective encapsulation of β-carotene in zein matrix with glycerol as stabilizing agent. β-Carotene was encapsulated in zein protein matrix with different core-to-wall ratios (1 : 10, 1 : 50 and 1 : 100) at micro- and nano-level, through spray drying and electrospraying techniques, respectively. A comparative evaluation of processing technique, resulting particle size and its impact on powder flow properties, dissolution, release and absorption behaviour was conducted. Results showed that up to 81% of encapsulation efficiency was achieved for the nanoencapsulated form obtained through the electrospraying technique. Nanoencapsulates showed excellent dissolution behaviour compared to microencapsulates due to reduced particle size and larger surface area. Further, under simulated in vitro gastrointestinal conditions, nanoencapsulates showed faster release than microparticles. Among the three ratios tested, nanoencapsulates at 1 : 50 were found to be optimal with ∼73% encapsulation efficiency, exhibiting faster release giving more bioaccessibility, with 1.29- and 1.36-fold higher permeability than 1 : 10 and 1 : 100 formulations, respectively. Additionally, the 1 : 50 nanoencapsulates gave ∼1.7-fold increased permeability compared to microparticles at the end of 3 h using an ex vivo everted gut sac technique. This study proves the potential of zein nanoparticles for enhanced permeability and bioavailability of β-carotene.

Utilization of food waste streams for the production of biopolymers

Uncontrolled decomposition of agro-industrial waste leads to extensive contamination of water, land, and air. There is a tremendous amount of waste from various sources which causes serious environmental problems. The concern in the disposal problems has stimulated research interest in the valorization of waste streams. Valorization of the wastes not only reduces the volume of waste but also reduces the contamination to the environment. Waste from food industries has great potential as primary or secondary feedstocks for biopolymer production by extraction or fermentation with pre-treatment or without pre-treatment by solid-state fermentation to obtain fermentable sugars. Various types of waste can be used as substrates for the production of biomaterials but recently more focus has been observed on the agro-industrial wastes which have a high rate of production worldwide. This review collates in detail the different food wastes used for biopolymer, technologies for the production and characterization of the biopolymers, and their economic/technical viability.

Total conjugated linoleic acid content of ruminant milk: The world status insights

Conjugated linoleic acid (CLA) content of ruminant milk reported in published research papers (n = 65) from January 1995 to March 2020 around the world were analyzed to estimate the overall mean CLA value. The CLA content of ruminant milk samples was grouped according to geographical regions (Europe, South America, North America, Oceania, Asia, and Africa). The total CLA content of milk samples from cows, sheep, goats, yaks, and llama retrieved from the collected data ranged between 0.06 and 2.96% of total fatty acids. There is a wide variation of pooled estimated mean content of CLA in milk among the study regions and were highest in Oceania with 1.33% (95% confidence interval (CI): 1.16 - 1.49%) of total fatty acids. Though several factors have been reported to influence the CLA content of milk, the effect of the "geographical origin" was only considered in the present manuscript as one of the main factors in this respect.