1
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Tian Y, Zhao X, Wang Z, Zhang W, Jiang Z. Structural characteristics and stability analysis of coconut oil body and its application for loading β-carotene. Food Chem 2024; 446:138818. [PMID: 38417282 DOI: 10.1016/j.foodchem.2024.138818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 02/18/2024] [Accepted: 02/19/2024] [Indexed: 03/01/2024]
Abstract
In this work, we investigated structural characteristics and stability analysis of the coconut oil body (COB) and its application for loading β-carotene (β-CA). The COB contained neutral lipids (81.1 ± 2.1 %), membrane proteins (0.6 ± 0.0 %), and moistures (18.3 ± 3.2 %), in which the molecular weights of membrane proteins ranged from 12 kDa to 40 kDa, as analyzed by the SDS-PAGE. The COB exhibited a small droplet diameter (5.1 ± 0.3 µm) with a monomodal diameter distribution, as reflected by the dynamic light scattering. The COB showed stable states at alkaline pH values (pH 8-10) and instability against ionic strengths (50-200 mmol/L) and thermal treatment (30-90℃) after analyzing the instability indexes. COB-based emulsions were favorable for the loading and retention of β-CA, as reflected by free fatty acids release rates and bioaccessibility in the simulated gastrointestinal digestion. This study will contribute to using the coconut oil bodies for loading bioactive nutraceuticals to enhance their bioaccessibility.
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Affiliation(s)
- Yan Tian
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xinxin Zhao
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zhiguo Wang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
| | - Zhiguo Jiang
- School of Food Science and Engineering, Hainan University, Hainan 570228, China.
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2
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Li S, Zhu Y, Hao X, Su H, Chen X, Yao Y. High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene. Food Chem 2024; 440:138201. [PMID: 38104448 DOI: 10.1016/j.foodchem.2023.138201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 11/20/2023] [Accepted: 12/10/2023] [Indexed: 12/19/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized by edible colloid particles have gained great interest. In this study, ultrasound-treated pea protein isolate and mung bean starch complexes (UPPI/MS) were prepared and used in stabilization of HIPPEs. The emulsifying properties of UPPI/MS were found to be superior to those of pea protein isolate (PPI), as evidenced by a smaller particle size and higher surface hydrophobicity. HIPPEs stabilized by UPPI/MS displayed a higher viscoelastic and gel-like structure. Low-Field NMR (LF-NMR) revealed that HIPPEs stabilized by UPPI60/MS (UPPI60/MS-HIPPEs) showed better ability to restrict the mobility of water. UPPI60/MS-HIPPEs also revealed the best environmental stability attributed a stronger three-dimensional network structure. Encapsulation of β-carotene within HIPPEs resulted in improving stability, with UPPI60/MS-HIPPEs exhibiting the highest retention rate of 73.58 %. Moreover, β-carotene encapsulated in HIPPEs displayed enhanced bioaccessibility, with UPPI60/MS-HIPPEs achieving the highest value of 25.37 %. This research highlighted the potential of UPPI60/MS complexes as effective stabilizers for HIPPEs and provided new insights on HIPPEs in nutrient delivery systems.
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Affiliation(s)
- Shiyu Li
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., C-16, Beijing 100015, China.
| | - Hang Su
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
| | - Yang Yao
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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3
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Hu Y, Wang L, Julian McClements D. Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition. Food Chem 2024; 440:138131. [PMID: 38103502 DOI: 10.1016/j.foodchem.2023.138131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/19/2023]
Abstract
The physicochemical properties and gastrointestinal fate of β-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. β-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.
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Affiliation(s)
- Yuying Hu
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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4
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Zhong L, Xu J, Hu Q, Zhan Q, Ma N, Zhao M, Zhao L. Improved bioavailability and antioxidation of β-carotene-loaded biopolymeric nanoparticles stabilized by glycosylated oat protein isolate. Int J Biol Macromol 2024; 263:130298. [PMID: 38382783 DOI: 10.1016/j.ijbiomac.2024.130298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/17/2024] [Indexed: 02/23/2024]
Abstract
The limited bioavailability of β-carotene hinders its potential application in functional foods, despite its excellent antioxidant properties. Protein-based nanoparticles have been widely used for the delivery of β-carotene to overcome this limitation. However, these nanoparticles are susceptible to environmental stress. In this study, we utilized glycosylated oat protein isolate to prepare nanoparticles loaded with β-carotene through the emulsification-evaporation method, aiming to address this challenge. The results showed that β-carotene was embedded into the spherical nanoparticles, exhibiting relatively high encapsulation efficiency (86.21 %) and loading capacity (5.43 %). The stability of the nanoparticles loaded with β-carotene was enhanced in acidic environments and under high ionic strength. The nanoparticles offered protection to β-carotene against gastric digestion and facilitated its controlled release (95.76 % within 6 h) in the small intestine, thereby leading to an improved in vitro bioavailability (65.06 %) of β-carotene. This improvement conferred the benefits on β-carotene nanoparticles to alleviate tert-butyl hydroperoxide-induced oxidative stress through the upregulation of heme oxygenase-1 and NAD(P)H quinone dehydrogenase 1 expression, as well as the promotion of nuclear translocation of nuclear factor-erythroid 2-related factor 2. Our study suggests the potential for the industry application of nanoparticles based on glycosylated proteins to effectively deliver hydrophobic nutrients and enhance their application.
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Affiliation(s)
- Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Juan Xu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
| | - Qiuhui Hu
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ning Ma
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Mingwen Zhao
- College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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5
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Faridnia M, Hakimzadeh V, Sani AM, Tabasi SN. In vitro release modeling of beta-carotene from Bene oleosome and electrosprayed Quince seed hydrocolloids loaded with oleosomes containing beta-carotene. Int J Biol Macromol 2024; 264:130369. [PMID: 38428775 DOI: 10.1016/j.ijbiomac.2024.130369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/20/2024] [Indexed: 03/03/2024]
Abstract
This research aimed to extract oleosome from the Bene kernel as a carrier of beta-carotene (3, 5, and 10 % w/w) and then use oleosomes in the Quince seed gum (QSG) electrosprayed nanoparticles for the sustained release of beta-carotene in food simulant. Oleosomes loaded with 5 % w/w beta-carotene had the highest encapsulation efficiency (94.53 % ± 1.23 %) and were used at 1, 3, and 5 % w/w in the QSG electrosprayed nanoparticles. Electrospray feed solutions containing 5 % oleosomes loaded with beta-carotene had the highest zeta potential (-34.45 ± 0.58 mV) and the lowest surface tension (23.47 ± 1.10 mN/m). FESEM images showed that with the increase of oleosomes up to 3 % w/w, the average size of the electrosprayed particles decreases. The Fourier transform infrared (FTIR) test proved the presence of protein in the oleosomes and their successful extraction from Bene seeds. Differential scanning calorimetry (DSC) and FTIR proved the successful entrapment of beta-carotene in the oleosomes structure and the successful placement of oleosomes containing beta-carotene in the electrosprayed nanoparticles. The predominant driving force involving the release of beta-carotene from the designed structures in food simulants was the Fickian release mechanism. The Peleg model was introduced as the best model describing the beta-carotene release.
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Affiliation(s)
- Mahsa Faridnia
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Vahid Hakimzadeh
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
| | - Ali Mohammadi Sani
- Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
| | - Sara Naji Tabasi
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
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6
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Huang Z, Zong MH, Wang J, Peng SY, Yu M, Lou WY. Structural and interfacial properties of acetylated Millettia speciosa Champ polysaccharide and stability evaluation of the resultant O/W emulsion containing β-carotene. Int J Biol Macromol 2024; 264:130556. [PMID: 38431014 DOI: 10.1016/j.ijbiomac.2024.130556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 01/24/2024] [Accepted: 02/28/2024] [Indexed: 03/05/2024]
Abstract
The aim of this study was to investigate the effects of acetylation modification on the structural, interfacial and emulsifying properties of Millettia speciosa Champ polysaccharide (MSCP). Besides, the influence of acetylation modification on the encapsulation properties of polysaccharide-based emulsion was also explored. Results indicated that modification resulted in a prominent reduction in molecular weight of MSCP and the interfacial layer thickness formed by acetylated MSCP (AC-MSCP) was also decreased, but the adsorption rate and ability of AC-MSCP to reduce interfacial tension were improved. AC-MSCP formulated emulsion possessed smaller droplet size (6.8 μm) and exhibited better physical stability under stressful conditions. The chemical stability of β-carotene was also profoundly enhanced by AC-MSCP fabricated emulsion. Moreover, AC-MSCP improved lipids digestion extent, thus facilitating the formation of micelle and increasing bioaccessibility of β-carotene. This study provided insights for rational modification of polysaccharide-based emulsifier and designing delivery system for chemically labile hydrophobic bioactive components.
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Affiliation(s)
- Zhi Huang
- College of Light Industry and Food Engineering, Guangxi University, No. 100 Daxue East Road, Nanning 530004, China
| | - Min-Hua Zong
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Juan Wang
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China
| | - Shao-Yan Peng
- Hin Sang Health and Medical (Guangdong) Co., Ltd, Yunfu 527300, China
| | - Ming Yu
- Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
| | - Wen-Yong Lou
- School of Food Science and Engineering, South China University of Technology, No. 381 Wushan Road, Guangzhou 510640, China.
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7
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Hao L, Li J, Mao J, Zhou Q, Deng Q, Chai Z, Zheng L, Shi J. The soybean lecithin-cyclodextrin-vitamin E complex nanoparticles stabilized Pickering emulsions for the delivery of β-carotene: Physicochemical properties and in vitro digestion. Int J Biol Macromol 2024; 265:130742. [PMID: 38492704 DOI: 10.1016/j.ijbiomac.2024.130742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Revised: 02/06/2024] [Accepted: 03/07/2024] [Indexed: 03/18/2024]
Abstract
In this work, soybean lecithin (LC) was used to modify β-cyclodextrin (β-CD) with hydrophobic fat chains to become amphiphilic (LC-CD), and vitamin E (VE) was encapsulated in former modified β-CD complexes (LC-CD-VE), the new Pickering emulsions stabilized by LC-CD-VE and LC-CD complexes for the delivery of β-carotene (BC) were created. The surface tension, contact angle, zeta potential, and particle size were used to assess the changes in complexes nanoparticles at various pH values. Furthermore, LC-CD-VE has more promise as Pickering emulsion stabilizer than LC-CD because of the smaller particle size (271.11 nm), proper contact angle (58.02°), and lower surface tension (42.49 mN/m). The interactions between β-cyclodextrin, soybean lecithin, and vitamin E were confirmed using Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), nuclear magnetic resonance (NMR), and thermogravimetric analysis (TGA). The durability of Pickering emulsions was examined at various volume fractions of the oil phase and concentrations of nanoparticles. Compared to the emulsion stabilized by LC-CD, the one stabilized by LC-CD-VE showed superior storage stability. Moreover, for the delivery of BC, Pickering emulsions stabilized by LC-CD and LC-CD-VE can outperform bulk oil and Tween 80 stabilized emulsions in terms of UV light stability, storage stability, and bioaccessibility. This work could offer fresh perspectives on stabilizer alternatives for Pickering emulsion delivery systems.
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Affiliation(s)
- Lei Hao
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Junjiao Li
- Key Laboratory of Fermentation Engineering, Ministry of Education, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jin Mao
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qi Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crop, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhaofei Chai
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, National Center for Magnetic Resonance in Wuhan, Wuhan Institute of Physics and Mathematics, Innovation Academy for Precision Measurement Science and Technology, Chinese Academy of Sciences, Wuhan, China
| | - Lei Zheng
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jie Shi
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
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8
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Zhou T, Liu H, Diao X, Zhao Q, Duan J, Henry II, Yar MS, Wu J, Li C. Molecular interaction between myofibrillar protein and beta-carotene during heating. Food Chem 2024; 435:137588. [PMID: 37778258 DOI: 10.1016/j.foodchem.2023.137588] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/17/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
Beta-carotene (β-C) is a natural phytochemical with good functions, but the strong hydrophobicity and acid-base instability limit its absorption in the intestine. A well-designed heat-induced myofibrillar protein (MP) transport system can improve the bioavailability of β-C, and temperature might have a significant impact on this process. This study utilized multispectral, surface plasmon resonance (SPR), and molecular dynamics simulation to investigate the effect of temperature on the interaction between β-C and MP. The results showed that the major interaction between β-C and MP switched from Van der Waals force to hydrophobic interaction at near 37 °C. The changes in the spatial structures of proteins and the thermal motion of molecules may be the main reasons for the transformation of intermolecular interaction. These results indicated that selecting the appropriate temperature is of great significance for designing the transport system of β-C.
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Affiliation(s)
- Tianming Zhou
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Hui Liu
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinyue Diao
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qing Zhao
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jiaying Duan
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ibeogu Isaiah Henry
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Muhammad Shahar Yar
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Juqing Wu
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chunbao Li
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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9
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Niaz T, Mackie A. Effect of beta glucan coating on controlled release, bioaccessibility, and absorption of β-carotene from loaded liposomes. Food Funct 2024; 15:1627-1642. [PMID: 38247312 DOI: 10.1039/d3fo04123a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
Recently, the use of biopolymers as coating material to stabilise phospholipid-based nanocarriers has increased. One such class of biopolymers is the dietary fibre beta-glucan (βG). In this study, we developed and characterized beta-carotene (βC) loaded βG coated nanoliposomes (GNLs) to investigate the effect of βG coating on the stability, controlled release, bioaccessibility, diffusion and subsequent absorption of the lipophilic active agent. The size, charge (Z-potential), and FTIR spectra were measured to determine the physicochemical stability of GNLs. βG coating reduced the bioaccessibility, provided prolonged release and improved the antioxidant activity of the nanoliposomes. Multiple particle tracking (MPT) data suggested that βC-GNLs were less diffusive in porcine intestinal mucus (PIM). Additionally, the microviscosity of the PIM treated with GNLs was observed to be higher (0.04744 ± 0.00865 Pa s) than the PIM incubated with uncoated NLs (0.015 ± 0.0004 Pa s). An Ex vivo experiment was performed on mouse jejunum to measure the absorption of beta-carotene from coated (βC-GNLs) and uncoated nanoliposomes (βC-NLs). Data showed that after 2 hours, 27.7 ± 1.3 ng mL-1 of βC encapsulated in GNLs and 61.54 ± 3 ng mL-1 of the βC encapsulated in uncoated NLs was absorbed by mouse intestinal mucosa. These results highlight that coating with βG stabilise NLs during gastrointestinal digestion and provides more sustained release of βC from nanoliposomes.
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Affiliation(s)
- Taskeen Niaz
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
| | - Alan Mackie
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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10
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Hou J, Tan G, Hua S, Zhang H, Wang J, Xia N, Zhou S, An D. Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly. Food Res Int 2024; 177:113835. [PMID: 38225112 DOI: 10.1016/j.foodres.2023.113835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 01/17/2024]
Abstract
The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of β-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil-water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly. The stability of HIPPEs was verified by ionic and centrifugal stability tests, demonstrating their potential for application to complex gastric environments. HIPPEs have been applied to the International Dysphagia Dietary Standardization Initiative (IDDSI) test and simulated in vitro digestion in older adults, demonstrating their safe swallowability and high β-carotene bioaccessibility. Our findings suggest solutions for food practitioners facing the aging problem and provide new insights for preparing age-friendly foods.
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Affiliation(s)
- Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Guixin Tan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Sijie Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Dong An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
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11
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Liu Z, Wang H, Bu Y, Wu T, Chen X, Yan H, Lin Q. Fabrication of self-assembled micelles based on amphiphilic oxidized sodium alginate grafted oleoamine derivatives via Schiff base reduction amination reaction for delivery of hydrophobic food active ingredients. Int J Biol Macromol 2024; 257:128653. [PMID: 38072345 DOI: 10.1016/j.ijbiomac.2023.128653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/20/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
The application of hydrophobic β-carotene in the food industry are limited due to its susceptibility to light, high temperature, pH value, and other factors, leading to poor stability and low bioavailability. To address this problem, we adopt a more green and environmentally friendly reducing agent, 2-methylpyridine borane complex (pic-BH3), instead of traditional sodium borohydride, to achieve the simple green and efficient synthesis of amphiphilic oxidized sodium alginate grafted oleoamine derivatives (OSAOLA) through the reduction amination reaction of Schiff base. The resultant OSAOLA with the degree of substitution (DS) of 7.2 %, 23.6 %, and 38.8 % were synthesized, and their CMC values ranged from 0.0095 to 0.062 mg/mL, indicating excellent self-assembly capability in aqueous solution. Meanwhile, OSAOLA showed no obvious cytotoxicity to RAW 264.7 cells, thus revealing good biocompatibility. Furthermore, β-carotene, as the hydrophobic active ingredients in foods was successfully encapsulated in the OSAOLA micelles by ultrasonic-dialysis method. The prepared drug-loaded OSAOLA micelles could maintain good stability when stored at room temperature for 7 d. Additionally, they were able to continuously release β-carotene and exert long-term effects in pH 7.4 PBS at 37 °C, effectively improving the bioavailability of β-carotene, which exhibited tremendous application potential in functional food and biomedical fields.
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Affiliation(s)
- Zhaowen Liu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; College of Pharmacy, Gannan Medical University, Ganzhou 341000, Jiangxi, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Hongcai Wang
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Yanan Bu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Ting Wu
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Xiuqiong Chen
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
| | - Huiqiong Yan
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China.
| | - Qiang Lin
- Key Laboratory of Water Pollution Treatment & Resource Reuse of Hainan province, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Natural Polymer Functional Material of Haikou City, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China; Key Laboratory of Tropical Medicinal Resource Chemistry of Ministry of Education, College of Chemistry and Chemical Engineering, Hainan Normal University, Haikou 571158, Hainan, PR China
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Gunjević V, Majerić Musa M, Zurak D, Svečnjak Z, Duvnjak M, Grbeša D, Kljak K. Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties. Food Res Int 2024; 177:113909. [PMID: 38225147 DOI: 10.1016/j.foodres.2023.113909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
Carotenoids in maize grain degrade during storage, but the relationship between their stability and the physicochemical properties of the grain is unclear. Therefore, the carotenoid degradation rate in milled grain of three dent hybrids differing in grain hardness was evaluated at various temperatures (-20, 4 and 22 °C). The carotenoid degradation rate was calculated using first-order kinetics based on the content in the samples after 7, 14, 21, 28, 42, 56, 70 and 90 days of storage and related to the physicochemical properties of the grain. The highest grain hardness was found in the hybrid with the highest zein and endosperm lipid concentration, while the lowest grain hardness was found in the hybrid with the highest amylose content and the specific surface area of starch granule (SSA). As expected, carotenoids in milled maize grain were most stable at -20 °C, followed by storage at 4 and 22 °C. Tested hybrids differed in the degradation rate of zeaxanthin, α-cryptoxanthin and β-carotene, and these responses were also temperature-dependent. In contrast, all hybrids showed similar degradation rate for lutein and β-cryptoxanthin regardless of the storage temperature. Averaged over the hybrids, the degradation rate for individual carotenoids ranked as follows: lutein < zeaxanthin < α-cryptoxanthin < β-cryptoxanthin < β-carotene. The lower degradation rate for most carotenoids was mainly associated with a higher content of zein and specific endosperm lipids, with the exception of zeaxanthin, which showed an opposite pattern of response. Degradation rate for lutein and zeaxanthin negatively correlated with SSA, but interestingly, small starch granules were positively associated with higher degradation rate for mostcarotenoids. Dent-type hybrids may differ significantly in carotenoid degradation rate, which was associated with specific physicochemical properties of the maize grain.
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Affiliation(s)
- Veronika Gunjević
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Mirta Majerić Musa
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Dora Zurak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Zlatko Svečnjak
- Department of Field Crops, Forage and Grassland, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Marija Duvnjak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Darko Grbeša
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
| | - Kristina Kljak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
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Huang Y, Lin J, Shen B, Zheng C, Huang B, Zou J, Zhang G, Fei P. Chlorogenic acid-chitosan copolymers: Synthesis, characterization and application in O/W emulsions for enhanced β-carotene stability. Int J Biol Macromol 2024; 254:127839. [PMID: 37931860 DOI: 10.1016/j.ijbiomac.2023.127839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 10/15/2023] [Accepted: 10/31/2023] [Indexed: 11/08/2023]
Abstract
In this study, chlorogenic acid-chitosan (CA-CS) copolymers were prepared with varying Chitosan (CS): chlorogenic acid (CA)ratios and characterized for their water solubility, antioxidant capacity, and emulsions stability. Results showed that CA-CS samples exhibited up to 90.5 % increase in DPPH scavenging efficiency and 20 % increase in hydroxyl radical scavenging efficiency compared to CS alone. CA-CS copolymers used to stabilize oil in water (O/W) emulsions, which were evaluated for their potential in encapsulating and protecting β-carotene. Microscopic observations revealed homogeneous spherical droplets in stable emulsions, suggesting effective interfacial structures. The selected CA-CS-stabilized O/W emulsions demonstrated encapsulation efficiencies of 74.8 % and 75.26 % for β-carotene. The CA-CS stabilized O/W emulsions provided the most effective protection against β-carotene degradation under UV exposure, retaining over 80 % of β-carotene content after 12 h of testing. These findings indicate that CA-CS-based O/W emulsions show promise as carriers and protectors for bioactive compounds, due to their improved antioxidant capacity, emulsions stability, and protection against degradation.
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Affiliation(s)
- Yufan Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jiaofen Lin
- Department of Biotechnology, Xiamen Ocean Vocation College, Xiamen, Fujian 361000, PR China; Xiamen Key Laboratory of Intelligent Fishery, Fujian, Xiamen 361100, PR China
| | - Bihua Shen
- Key Laboratory of Modern Analytical Science and Separation Technology, College of Chemistry, Chemical Engineering and Environment, Minnan Normal University, Zhangzhou 363000, PR China
| | - Chenmin Zheng
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Bingqing Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jinmei Zou
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Peng Fei
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
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14
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Meng Q, Xu M, Chen L, Xu S, Li J, Li Y, Fan L, Shi G, Ding Z. Emulsion for stabilizing β-carotene and curcumin prepared directly using a continuous phase of polysaccharide-rich Schizophyllum commune fermentation broth. Int J Biol Macromol 2024; 254:127730. [PMID: 38287588 DOI: 10.1016/j.ijbiomac.2023.127730] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/28/2023] [Accepted: 10/26/2023] [Indexed: 01/31/2024]
Abstract
In this study, we examined the effect of Schizophyllum commune fermentation broth (SCFB) rich in polysaccharides (SCFP) on the stability and bioaccessibility of β-carotene and curcumin. An SCFB-stabilized oil-in-water (o/w) emulsion (SCFBe) was prepared using SCFB as the continuous phase, and then evaluated for storage stability using an SCFP-based emulsion (SCFPe) as the control. The findings revealed that SCFBe is more stable at 60 °C than SCFPe, and stratification or droplet size varied at differing pH levels (3-9) and concentrations of Na+ (0.1-0.5 M) and Ca2+ (0.01-0.05 M). Since the absolute value of the zeta potential of SCFBe is much lower at 60 °C than that at 4 °C and 25 °C, a higher temperature (60 °C) may enhance the reactivity of polysaccharides and proteins in SCFB to improve the stability of SCFBe. Both the protective impact of SCFB on functional food molecules and their capacity to block lipid oxidation increased as polysaccharide content improved. The bioaccessibility of β-carotene after in vitro simulated gastrointestinal digestion is 11.18 %-12.28 %, whereas that of curcumin is 31.64 %-33.00 %. By fermenting edible and medicinal fungi in liquid, we created a unique and environmentally friendly approach for getting food-grade emulsifiers without extraction.
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Affiliation(s)
- Qi Meng
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Mengmeng Xu
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Lei Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Sha Xu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Youran Li
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guiyang Shi
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Zhongyang Ding
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China.
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15
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Yu J, Zhang Y, Zhang R, Gao Y, Mao L. Stabilization of oil-in-water high internal phase emulsions with octenyl succinic acid starch and beeswax oleogel. Int J Biol Macromol 2024; 254:127815. [PMID: 37918613 DOI: 10.1016/j.ijbiomac.2023.127815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/21/2023] [Accepted: 10/30/2023] [Indexed: 11/04/2023]
Abstract
High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a facile one-step method. Effects of the oleogelation of internal phase on the formation, stability and functionality of the HIPEs were investigated. OSA starch absorbed at the interface allowed high surface charge (|ζ| > 25 mV) of the droplets, and small droplet size (d ≈ 5 m). Microstructural observation suggested that the HIPEs were of O/W type with droplets packed tightly. With the increase in BW content (0-4 %), the particle size (4-7 μm) and ζ-potential (-25 ~ -30 mV) of the HIPEs were first decreased and then increased. Stability analysis revealed that the addition of BW effectively improved emulsion stability against centrifugation, freeze-thawing, changes in pH and ionic strength, and the HIPE with 2 % BW presented the best stability. Rheological tests indicated that the HIPEs with higher content of BW exhibited higher storage modulus, solid-like properties, and shear thinning behaviors. Creep-recovery results implied that the oleogelation enhanced the structure of HIPEs and improved the deformation resistance of the systems. When subjected to light and heat, oleogel-in-water HIPEs showed advantages in protecting β-carotene from degradation, and β-carotene in the HIPEs with 2 % BW had the lowest degradation rate. These findings suggested that gelation of oil phase could improve the stability of HIPEs and the encapsulation capability, which would be meaningful for the development of novel healthy food.
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Affiliation(s)
- Jingjing Yu
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanhui Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ruoning Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Zarif B, Shabbir S, Shahid R, Noor T, Imran M. Proteosomes based on milk phospholipids and proteins to enhance the stability and bioaccessibility of β-carotene. Food Chem 2023; 429:136841. [PMID: 37459709 DOI: 10.1016/j.foodchem.2023.136841] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 06/16/2023] [Accepted: 07/06/2023] [Indexed: 08/24/2023]
Abstract
Proteosomes (P) based on milk fat globule membrane's phospholipids (MPs), whey protein isolate (WPI) and sodium caseinate (CasNa) were developed by ultrasonication to encapsulate β-carotene. Entirely milk-ingredients based proteosomes (WPI-MPs-P and CasNa-MPs-P) revealed homogenous distribution with size diameters < 250 nm. WPI-MPs-P depicted positive ζ-potential values (+15.7 ± 0.5 mV), while CasNa-MPs-P demonstrated negative (-32.5 ± 3.4 mV) values of surface charge, respectively and hydrophilic nature of proteosomes was observed by measuring contact-angle (θ). AFM and SEM exhibited spherical to oval and slightly irregular morphology of nanocarriers. For various concentrations of β-carotene, the highest encapsulation efficiency of β-carotene was 90 ± 0.2% and 92 ± 0.8% in WPI-MPs-P and CasNa-MPs-P respectively. FTIR analyses confirmed the hydrophobic and electrostatic interactions-based encapsulation of β-carotene. Beneficial antioxidant-potential of β-carotene was retained after its encapsulation in the proteosomes. Proteosomes increased the digestive-stability (>50%) and bioaccessibility (>85%) of β-carotene. Thus, milk-ingredients based proteosomes offer a novel-strategy to develop functional dairy products to overcome widespread vitamin-A-deficiency.
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Affiliation(s)
- Bina Zarif
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Saima Shabbir
- Department of Materials Science and Engineering, Institute of Space Technology, Islamabad 44000, Pakistan
| | - Ramla Shahid
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan
| | - Tayyaba Noor
- School of Chemical and Materials Engineering (SCME), National University of Science and Technology (NUST), Islamabad, Pakistan
| | - Muhammad Imran
- Department of Biosciences, Faculty of Science, COMSATS University Islamabad (CUI), Park Road, Islamabad, Pakistan.
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Zhang J, Qi X, Shen M, Yu Q, Chen Y, Xie J. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates. Food Res Int 2023; 174:113584. [PMID: 37986450 DOI: 10.1016/j.foodres.2023.113584] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2023] [Revised: 09/24/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
The aim of this study was to investigate the delivery of functional factor β-carotene by emulsion stabilized with whey protein isolate-Mesona chinensis polysaccharide (WPI-MCP) conjugate. Results showed that the WPI-MCP complex had better antioxidant properties than WPI. Correspondingly, the emulsions stabilized by this complex also had better oxidative stability compared with protein emulsions alone. The particle size of WPI-MCP emulsion was smaller and had a better stability when MCP was added at 0.2 % (w/v). The sizes of WPI-MCP and WPI emulsions were 3594.33 and 7765.67 nm at pH 4, indicating improved emulsion stability around isoelectric point of WPI. At different NaCl concentrations, the absolute values of zeta-potential of WPI-MCP emulsions were larger than that of WPI emulsions except 0.1 % (mol/L) NaCl. The sizes of WPI and WPI-MCP emulsions were 2384.32 and 790.12 nm, respectively. During in vitro digestion, WPI-MCP stabilized emulsions slowed down the release of free fatty acids and achieved about 80 % bioaccessibility of β-carotene, indicating that WPI-MCP-stabilized emulsions encapsulating β-carotene can effectively control the release of bioactive substances. These studies have potential significance and value for the construction of food-grade emulsion delivery system.
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Affiliation(s)
- Jiahui Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xin Qi
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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Li S, Hao Y, Gao Q. Development of Emulsion Gels Stabilized by Chitosan and Octenyl Succinic Anhydride-Modified β-Cyclodextrin Complexes for β-Carotene Digestion and 3D Printing. J Agric Food Chem 2023; 71:18587-18600. [PMID: 37963094 DOI: 10.1021/acs.jafc.3c05632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
β-cyclodextrin (β-CD)-based emulsion gels encapsulated with nutrition for three-dimensional (3D) printing are promising, while obstacles such as low bioaccessibility of bioactive compounds and the molding process in food manufacturing hinder their application. This study intended to develop stable composite emulsion gels using the complexes of chitosan (CS) and octenyl succinic anhydride (OSA)-modified β-CD (OCD) to conquer these challenges. The esterification of OSA generated more negatively charged OCD and ester groups, which aided in the combination of OCD and CS through enhanced electrostatic and hydrogen bonding interactions. The addition of CS improved the emulsification properties of the complexes and acted as a bridge link in the aqueous phase, thereby increasing the gel strength of the composite emulsion gels. Moreover, the encapsulation of β-carotene destabilized the strength of the emulsion gels by lowering the interfacial tension. The emulsion gel stabilized by OCD3/CS-0.75% at an initial pH not only successfully encapsulated β-carotene and presented the highest bioaccessibility of 41.88 ± 0.87% in the in vitro digestion but also showed excellent 3D printability. These results provided a promising strategy to enhance the viscoelasticity of β-CD-based emulsion gels and accelerate their application in bioactive compound delivery systems and 3D food printing.
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Affiliation(s)
- Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Yacheng Hao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China
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Wei YS, Teng MJ, Feng K, Hu TG, Zong MH, Wu H. Improving the bioaccessibility of lipophilic ingredient in its oral intestinal delivery by ultrasound and biological cross-linker. J Sci Food Agric 2023; 103:2762-2772. [PMID: 36220972 DOI: 10.1002/jsfa.12262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 08/12/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Great efforts have been made to improve the oral bioaccessibility of lipophilic ingredients with multi-functionalities. Achieving intestinal delivery of lipophilic ingredients and their encapsulation in micelles composed of bile salts and lipid hydrolysates (i.e. fatty acids) is critical for improving oral bioaccessibility. Therefore, oil-core microcapsules are considered ideal carriers of lipophilic ingredients. Previous studies have reported oil-core/zein-shell microcapsules constructed by a one-step anti-solvent process. Still, its efficacy as an intestinal delivery system was limited because if the porous shell structure. RESULTS Zein solution was pretreated with ultrasound and tannic acid (TA) cross-linking. Composite oil-core microcapsule (COM) with a compact shell structure was successfully prepared by using modified zein solution in the anti-solvent process. Fourier-transform infrared spectroscopy and circular dichroism analyses indicated that ultrasound and TA synergistically promote the conformational transition of zein from α-helix to β-sheet and enhance the hydrophobic interactions among protein chains. The above changes contribute to the strengthen of shell zein network. Correspondingly, COM presents superior encapsulation efficiency and environmental stability over the simple oil-core microcapsule (SOM) prepared without the use of ultrasound and TA. Furthermore, antioxidant activity of β-carotene was well retained during the encapsulation process. In vitro studies indicated that COM was more resistant to digestibility and acid-induced swelling. More than 87% of β-carotene could be released in the intestine in a sustainable way. The controllable release behavior thus promoted a significant increase in bioaccessibility of β-carotene encapsulated in COM compared to SOM (85.9% versus 48.5%). CONCLUSION The COM generated here shows potential for bioaccessibility improvement of lipophilic ingredients. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yun-Shan Wei
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Meng-Jing Teng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Kun Feng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Teng-Gen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, China
| | - Min-Hua Zong
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
| | - Hong Wu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, China
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20
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Okagu OD, Abioye RO, Udenigwe CC. Molecular Interaction of Pea Glutelin and Lipophilic Bioactive Compounds: Structure-Binding Relationship and Nano-/Microcomplexation. J Agric Food Chem 2023; 71:4957-4969. [PMID: 36939737 DOI: 10.1021/acs.jafc.3c00047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
This study investigated the impact of ionic strength and lipophilicity of bioactive compounds on their interaction with the alkaline soluble pea glutelin fraction (ASF) using the fluorescence quenching technique. A Stern-Volmer quenching constant, KD, of 8.9 ± 0.10, 5.3 ± 0.06, 4.0 ± 0.01, 1.1 ± 0.00, 0.9 ± 0.02, and 0.1 ± 0.00 (×104 M-1) was observed for curcumin-ASF (CuASF), astaxanthin-ASF (AsASF), cholecalciferol-ASF (ChASF), β-carotene-ASF (βCaASF), coenzyme Q10-ASF (Q10ASF), and β-sitosterol-ASF (βSiASF) complexes, respectively. An increase in ionic strength did not significantly change KD, the effective quenching constant K, and the bimolecular quenching rate constant KQ. However, it changed the mode of interaction of the ASF with cholecalciferol, β-carotene, coenzyme Q10, and β-sitosterol from static to static-dynamic quenching. Transmission electron microscopy showed that the morphology formed with protein (spherical nanocomplexes, microaggregates, or fiber-like particles) differed among the compounds. The favorable binding of CuASF, AsASF, ChASF, and βCaASF complexes provides stable matrices for formulating protein-based delivery systems for lipophilic nutraceuticals.
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Affiliation(s)
- Ogadimma D Okagu
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Raliat O Abioye
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Chibuike C Udenigwe
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
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21
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Udensi J, Loughman J, Loskutova E, Byrne HJ. Raman Spectroscopy of Carotenoid Compounds for Clinical Applications-A Review. Molecules 2022; 27:molecules27249017. [PMID: 36558154 PMCID: PMC9784873 DOI: 10.3390/molecules27249017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/09/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Carotenoid compounds are ubiquitous in nature, providing the characteristic colouring of many algae, bacteria, fruits and vegetables. They are a critical component of the human diet and play a key role in human nutrition, health and disease. Therefore, the clinical importance of qualitative and quantitative carotene content analysis is increasingly recognised. In this review, the structural and optical properties of carotenoid compounds are reviewed, differentiating between those of carotenes and xanthophylls. The strong non-resonant and resonant Raman spectroscopic signatures of carotenoids are described, and advances in the use of Raman spectroscopy to identify carotenoids in biological environments are reviewed. Focus is drawn to applications in nutritional analysis, optometry and serology, based on in vitro and ex vivo measurements in skin, retina and blood, and progress towards establishing the technique in a clinical environment, as well as challenges and future perspectives, are explored.
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Affiliation(s)
- Joy Udensi
- FOCAS Research Institute, Technological University Dublin, City Campus, Camden Row, Dublin 8, D08 CKP1 Dublin, Ireland
- School of Physics and Clinical and Optometric Sciences, Technological University Dublin, City Campus, Grangegorman, Dublin 7, D07 EWV4 Dublin, Ireland
- Centre for Eye Research, Ireland, Technological University Dublin, City Campus, Grangegorman, Dublin 7, D07 EWV4 Dublin, Ireland
- Correspondence:
| | - James Loughman
- School of Physics and Clinical and Optometric Sciences, Technological University Dublin, City Campus, Grangegorman, Dublin 7, D07 EWV4 Dublin, Ireland
- Centre for Eye Research, Ireland, Technological University Dublin, City Campus, Grangegorman, Dublin 7, D07 EWV4 Dublin, Ireland
| | - Ekaterina Loskutova
- School of Physics and Clinical and Optometric Sciences, Technological University Dublin, City Campus, Grangegorman, Dublin 7, D07 EWV4 Dublin, Ireland
- Centre for Eye Research, Ireland, Technological University Dublin, City Campus, Grangegorman, Dublin 7, D07 EWV4 Dublin, Ireland
| | - Hugh J. Byrne
- FOCAS Research Institute, Technological University Dublin, City Campus, Camden Row, Dublin 8, D08 CKP1 Dublin, Ireland
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22
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Huang Z, Calicchia E, Jurewicz I, Muñoz E, Garriga R, Portale G, Howlin BJ, Keddie JL. Two-Dimensional Triblock Peptide Assemblies for the Stabilization of Pickering Emulsions with pH Responsiveness. ACS Appl Mater Interfaces 2022; 14:53228-53240. [PMID: 36378993 PMCID: PMC9716523 DOI: 10.1021/acsami.2c17558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/02/2022] [Indexed: 06/16/2023]
Abstract
A variety of two-dimensional (2D) nanomaterials, including graphene oxide and clays, are known to stabilize Pickering emulsions to fabricate structures for functions in sensors, catalysts, and encapsulation. We introduce here a novel Pickering emulsion using self-assembled amphiphilic triblock oligoglycine as the emulsifier. Peptide amphiphiles are more responsive to environmental changes (e.g., pH, temperature, and ionic strength) than inorganic 2D materials, which have a chemically rigid, in-plane structure. Noncovalent forces between the peptide molecules change with the environment, thereby imparting responsiveness. We provide new evidence that the biantennary oligoglycine, Gly4-NH-C10H20-NH-Gly4, self-assembles into 2D platelet structures, denoted as tectomers, in solution at a neutral buffered pH using small-angle X-ray scattering and molecular dynamics simulations. The molecules are stacked in the platelets with a linear conformation, rather than in a U-shape. We discovered that the lamellar oligoglycine platelets adsorbed at an oil/water interface and stabilized oil-in-water emulsions. This is the first report of 2D oligoglycine platelets being used as a Pickering stabilizer. The emulsions showed a strong pH response in an acidic environment. Thus, upon reducing the pH, the protonation of the terminal amino groups of the oligoglycine induced disassembly of the lamellar structure due to repulsive electrostatic forces, leading to emulsion destabilization. To demonstrate the application of the material, we show that a model active ingredient, β-carotene, in the oil is released upon decreasing the pH. Interestingly, in pH 9 buffer, the morphology of the oil droplets evolved over time, as the oligoglycine stabilizer created progressively a thicker interfacial layer. This demonstration opens a new route to use self-assembled synthetic peptide amphiphiles to stabilize Pickering emulsions, which can be significant for biomedical and pharmaceutical applications.
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Affiliation(s)
- Zhiwei Huang
- Department
of Physics, Faculty of Engineering and Physical Sciences, University of Surrey, GuildfordGU2 7XH, U.K.
| | - Eleonora Calicchia
- Groningen
Research Institute of Pharmacy, University
of Groningen, A. Deusinglaan 1, Groningen9713 AV, The Netherlands
- Zernike
Institute for Advanced Materials, Faculty of Mathematics and Natural
Sciences, University of Groningen, Nijenborgh 4, Groningen9747AG, The
Netherlands
| | - Izabela Jurewicz
- Department
of Physics, Faculty of Engineering and Physical Sciences, University of Surrey, GuildfordGU2 7XH, U.K.
| | - Edgar Muñoz
- Instituto
de Carboquímica ICB-CSIC, Miguel Luesma Castán 4, 50018Zaragoza, Spain
| | - Rosa Garriga
- Departamento
de Química Física, Universidad
de Zaragoza, 50009Zaragoza, Spain
| | - Giuseppe Portale
- Zernike
Institute for Advanced Materials, Faculty of Mathematics and Natural
Sciences, University of Groningen, Nijenborgh 4, Groningen9747AG, The
Netherlands
| | - Brendan J. Howlin
- Department
of Chemistry, Faculty of Engineering and Physical Sciences, University of Surrey, Guildford, Surrey GU2 7XH, U.K.
| | - Joseph L. Keddie
- Department
of Physics, Faculty of Engineering and Physical Sciences, University of Surrey, GuildfordGU2 7XH, U.K.
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23
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Xu T, Zhang J, Jin R, Cheng R, Wang X, Yuan C, Gan C. Physicochemical properties, antioxidant activities and in vitro sustained release behaviour of co-encapsulated liposomes as vehicle for vitamin E and β-carotene. J Sci Food Agric 2022; 102:5759-5767. [PMID: 35398898 DOI: 10.1002/jsfa.11925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study the potential of liposomes as a vitamin E (VE) and β-carotene (βC) delivery system was examined. The co-encapsulated liposomes of βC and VE (L-VE-βC) were prepared and characterized. Their antioxidant properties were evaluated by free radical scavenging activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), hydroxyl radical and lipid peroxidation assay. The in vitro sustained release behaviour was then investigated and discussed. RESULTS VE and βC were co-encapsulated in liposomes with high encapsulation efficiency, up to 92.49% and 86.16% for βC and VE, respectively. The antioxidant activities of L-VE-βC samples were significantly higher than that of single loaded liposome. Among different ratios of VE/βC, L-VE-βC at 5:3 exhibited the highest radical scavenging rates, with 66.80%, 56.58% and 34.39% for DPPH, ABTS and OH radical, respectively. L-VE-βC samples also had a good ability to inhibit lipid peroxidation, especially the sample with ratios of VE/βC at 5:3 and 3:1. In simulated gastrointestinal release, L-VE-βC exhibited an excellent sustained release behaviour in SGF with the accumulated rate at about 20%, while the release rate in SIF increased to over 80%, where they should be absorbed. The release kinetics analysis indicated that βC was released in the Higuchi model in stomach, and the Korsmeyr-Peppas model in intestine. CONCLUSION Compared to single loaded liposomes, the combined-loaded liposomes exhibited higher antioxidant activity and bioavailability, suggesting the potential applications in functional foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Tiantian Xu
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Jingwen Zhang
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Risheng Jin
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Rong Cheng
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Xiaonan Wang
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Chuanxun Yuan
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Changsheng Gan
- Engineering Research Center of Bio-process, Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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24
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Zhao Q, Fan L, Liu Y, Li J. Fabrication of chitosan-protocatechuic acid conjugates to inhibit lipid oxidation and improve the stability of β-carotene in Pickering emulsions: Effect of molecular weight of chitosan. Int J Biol Macromol 2022; 217:1012-1026. [PMID: 35926669 DOI: 10.1016/j.ijbiomac.2022.07.222] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/14/2022] [Accepted: 07/27/2022] [Indexed: 11/18/2022]
Abstract
In this study, chitosan (CS) with different molecular weights was functionalized with protocatechuic acid (PA) by free-radical grafting reaction, and used for the inhibition of lipid oxidation and the enhancement of stability of β-carotene in Pickering emulsions. The order of grafting ratio of PA in CS-PA conjugates was CS400 (400 kDa CS) > CS200 (200 kDa CS) > CS100 (100 kDa CS). UV-vis, FT-IR and 1H NMR spectra proved that PA was covalently bonded to CS through amino and ester linkages. Compared with native CS, three CS-PA conjugates exhibited reduced crystallinity and thermal stability and improved antioxidant activity, with a molecular weight-dependent relationship. Besides, CS-PA-conjugate particles formed by ionic gelling procedure were spherically shaped and homogeneously dispersed, which substantially improved the stability of β-carotene in Pickering emulsions than CS particles under ultraviolet irradiation, natural light exposure and heat treatment, and the retention rates of β-carotene were in the following order: CS200-PA- > CS400-PA- > CS100-PA-conjugate particles. Furthermore, the oxidation stability of Pickering emulsions fabricated by CS-PA-conjugate particles was also higher than that of CS particles. These results will provide valuable information for the application of CS-PA conjugates to protect bioactive components and inhibit lipid oxidation in emulsion systems.
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Affiliation(s)
- Qiaoli Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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25
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Anselmi C, Portarena S, Baldacchini C, Proietti S, Leonardi L, Brugnoli E. One drop only. Easy and rapid Raman evaluation of β-carotene in olive oil and its relevance as an index of olive fly attack. Food Chem 2022; 393:133340. [PMID: 35653993 DOI: 10.1016/j.foodchem.2022.133340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/25/2022] [Accepted: 05/26/2022] [Indexed: 11/18/2022]
Abstract
This paper presents, for the first time, a method for the rapid quantification of β-carotene in olive oil by Raman spectroscopy. Using a 532 nm Raman laser source, our procedure requires only one drop (100 µL) of oil, for β-carotene content to be determined. Results show that β-carotene content is associated with the lutein/β-carotene ratio, a parameter whose value describes how healthy the olives were before processing, specifically whether an olive fly attack occurred. Since olive fly attacks are not always visible to the oil producers, this method gives them the means to control the validity of the prevention strategies they adopted.
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Affiliation(s)
- C Anselmi
- CNR-Research Institute on Terrestrial Ecosystems, via G. Marconi 2, 05010 Porano, TR, Italy.
| | - S Portarena
- CNR-Research Institute on Terrestrial Ecosystems, via G. Marconi 2, 05010 Porano, TR, Italy
| | - C Baldacchini
- CNR-Research Institute on Terrestrial Ecosystems, via G. Marconi 2, 05010 Porano, TR, Italy; Department of Ecological and Biological Sciences, University of Tuscia, Largo dell'Università snc, 01100 Viterbo, Italy
| | - S Proietti
- CNR-Research Institute on Terrestrial Ecosystems, via G. Marconi 2, 05010 Porano, TR, Italy
| | - L Leonardi
- CNR-Research Institute on Terrestrial Ecosystems, via G. Marconi 2, 05010 Porano, TR, Italy
| | - E Brugnoli
- CNR-Research Institute on Terrestrial Ecosystems, via G. Marconi 2, 05010 Porano, TR, Italy
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26
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Tanguy G, Legat A, Gonçalves O, Marchal L, Schoefs B. Selection of Culture Conditions and Cell Morphology for Biocompatible Extraction of β-Carotene from Dunaliella salina. Mar Drugs 2021; 19:md19110648. [PMID: 34822519 PMCID: PMC8624086 DOI: 10.3390/md19110648] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/08/2021] [Accepted: 11/12/2021] [Indexed: 11/16/2022] Open
Abstract
Biocompatible extraction emerges recently as a means to reduce costs of biotechnology processing of microalgae. In this frame, this study aimed at determining how specific culture conditions and the associated cell morphology impact the biocompatibility and the extraction yield of β-carotene from the green microalga Dunaliella salina using n-decane. The results highlight the relationship between the cell disruption yield and cell volume, the circularity and the relative abundance of naturally permeabilized cells. The disruption rate increased with both the cell volume and circularity. This was particularly obvious for volume and circularity exceeding 1500 µm3 and 0.7, respectively. The extraction of β-carotene was the most biocompatible with small (600 µm3) and circular cells (0.7) stressed in photobioreactor (30% of carotenoids recovery with 15% cell disruption). The naturally permeabilized cells were disrupted first; the remaining cells seems to follow a gradual permeabilization process: reversibility (up to 20 s) then irreversibility and cell disruption. This opens new carotenoid production schemes based on growing robust β-carotene enriched cells to ensure biocompatible extraction.
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Affiliation(s)
- Guillaume Tanguy
- Laboratoire GEPEA, Université de Nantes, Oniris, UMR 6144, 44600 Saint-Nazaire, France; (G.T.); (A.L.); (O.G.); (L.M.)
- Metabolism, Bio-Engineering of Microalgal Molecules and Applications, Laboratoire Mer Molécules Santé, IUML–FR 3473 CNRS, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans, France
| | - Aline Legat
- Laboratoire GEPEA, Université de Nantes, Oniris, UMR 6144, 44600 Saint-Nazaire, France; (G.T.); (A.L.); (O.G.); (L.M.)
| | - Olivier Gonçalves
- Laboratoire GEPEA, Université de Nantes, Oniris, UMR 6144, 44600 Saint-Nazaire, France; (G.T.); (A.L.); (O.G.); (L.M.)
| | - Luc Marchal
- Laboratoire GEPEA, Université de Nantes, Oniris, UMR 6144, 44600 Saint-Nazaire, France; (G.T.); (A.L.); (O.G.); (L.M.)
| | - Benoît Schoefs
- Metabolism, Bio-Engineering of Microalgal Molecules and Applications, Laboratoire Mer Molécules Santé, IUML–FR 3473 CNRS, Le Mans Université, Avenue Olivier Messiaen, 72085 Le Mans, France
- Correspondence:
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27
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Li J, Wang C, Chang C, Jiao H, Su Y, Gu L, Yang Y, Yu H. Changes in stability and in vitro digestion of egg-protein stabilized emulsions and β-carotene gels in the presence of sodium tripolyphosphate. J Sci Food Agric 2021; 101:5591-5598. [PMID: 33709411 DOI: 10.1002/jsfa.11210] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 02/03/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg-protein stabilized emulsions and gels need to be further improved. The potential of sodium tripolyphosphate (St) to improve the functionality of egg proteins was evaluated. RESULTS The emulsions with St had smaller particle sizes and higher zeta potential, leading to better physical stability. Furthermore, the oxidation stability increased with increasing St contents, possibly due to its metal chelating capacity and the improved emulsifying activity of whole-egg dispersions. Phosphate had a positive impact on the chemical stability of β-carotene in whole-egg liquids and gels, decreasing the degradation during thermal treatment. The gel made with St was firm and broke down slowly, leading to a low rate of digestion and β-carotene release in simulated gastric fluid. CONCLUSION This study shows that St is useful to improve the egg proteins stabilized emulsions and gels, which is applicable in the development of emulsion-based food grade gel products. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Junhua Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Chenying Wang
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Han Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yujie Su
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Luping Gu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haitao Yu
- School of Engineering, College of Science, Engineering and Health, RMIT University, Melbourne, Australia
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28
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Bagley MC, Muddiman DC. Investigations of β-carotene radical cation formation in infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI). Rapid Commun Mass Spectrom 2021; 35:e9133. [PMID: 34038981 DOI: 10.1002/rcm.9133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 05/15/2021] [Accepted: 05/24/2021] [Indexed: 06/12/2023]
Abstract
RATIONALE Radical cationization of endogenous hydrocarbons in cherry tomatoes was previously reported using infrared matrix-assisted laser desorption electrospray ionization (IR-MALDESI), a mass spectrometry imaging technique that operates at ambient conditions and requires no sample derivatization. Due to the surprising nature of this odd-electron ionization, subsequent experiments were performed on β-carotene to determine the amount of radical cationization across different sampling conditions. METHODS β-Carotene was analyzed across a variety of sample states using IR-MALDESI followed by Orbitrap mass spectrometric analysis: first, as a standard in ethanol in a well plate; second, as particulates on printer paper; and third, as particulates covered by an ice matrix. These techniques were also performed with a β-carotene standard either in solution with a reducing agent (ascorbic acid) or with ascorbic acid in the electrospray solution. RESULTS Tandem mass spectrometry confirmed the presence of the radical cation of β-carotene by comparing fragments against NIST and METLIN databases. It was always analyzed as a radical cation when sampled from solution, where ascorbic acid increased radical cation abundance when in solution with β-carotene. Mixed-mode ionization between radical cationization and proton adduction was observed from dried particulates using IR-MALDESI. CONCLUSIONS There are several potential mechanisms for β-carotene radical cationization prior to IR-MALDESI analysis, with multiphoton ionization, thermal degradation, and/or reaction with oxygen appearing to be the most logical explanations. Furthermore, although not the primary cause, changing certain aspects of sample conditions can result in significant mixed-mode ionization with competing protonation.
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Affiliation(s)
- M Caleb Bagley
- FTMS Laboratory for Human Health Research, Department of Chemistry, North Carolina State University, Raleigh, NC, 27695, USA
| | - David C Muddiman
- FTMS Laboratory for Human Health Research, Department of Chemistry, North Carolina State University, Raleigh, NC, 27695, USA
- Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC, 27695, USA
- Molecular Education, Technology, and Research Innovation Center (METRIC), North Carolina State University, Raleigh, NC, 27695, USA
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29
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Ferreira LMDMC, Pereira RR, de Carvalho FB, Silva Santos A, Ribeiro-Costa RM, Carréra Silva Júnior JO. Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct ( Astrocaryum vulgare Mart.) Almonds. Biomolecules 2021; 11:biom11040545. [PMID: 33917892 PMCID: PMC8068271 DOI: 10.3390/biom11040545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 02/07/2023] Open
Abstract
The industrial processing amazon fruits, like tucuma, generates a large amount of coproducts with large nutritional potential. Thus, this work obtained the oily extract of the tucuma almonds coproducts by green extraction using palm oil by the ultrasound method and then microencapsulated by atomization and verification of its antioxidant activity. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content, water activity were applied to characterize the microparticles. Total carotenoids were determined by UV spectroscopy and antioxidant activity was measured by 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid and co-oxidation in the system β-carotene/linoleic acid. The oily extract and microparticle had total carotenoid contents of 3.305 mg/100 g ± 0.01 and 2.559 mg/100 g ± 0.01, respectively. The antioxidant activity assessed through the 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid value was 584.75 μM/trolox ± 0.01 (oily extract) and 537.12 μM/trolox ± 0.01 (microparticle) were determined. In the system β-carotene/linoleic acid showed oxidation of 49.9% ± 1.8 lipophilic extract and 43.3% ± 2.3 microparticle. The results showed that the oily extract of the tucuma almond coproduct can be used as a carotenoid-rich source and microencapsuled with possible application for functional foods production.
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Affiliation(s)
| | - Rayanne Rocha Pereira
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.M.d.M.C.F.); (R.R.P.)
| | - Fernanda Brito de Carvalho
- Laboratory of Innovation and Development of Pharmaceutical Technology, Federal University of Amazonas, Manaus 69067-005, Brazil;
| | - Alberdan Silva Santos
- Laboratory of Systematic Investigation in Biotechnology and Molecular Biodiversity, Federal University of Pará, Belém 66075-110, Brazil;
| | | | - José Otávio Carréra Silva Júnior
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.M.d.M.C.F.); (R.R.P.)
- Correspondence: ; Tel.: +55-(91)-3201-8345
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Martins CB, Ferreira O, Rosado T, Gallardo E, Silvestre S, Santos LMA. Eustigmatophyte strains with potential interest in cancer prevention and treatment: partial chemical characterization and evaluation of cytotoxic and antioxidant activity. Biotechnol Lett 2021; 43:1487-1502. [PMID: 33822305 DOI: 10.1007/s10529-021-03122-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Accepted: 03/23/2021] [Indexed: 11/26/2022]
Abstract
The interest in bioactive compounds from microalgae is increasing since they have medicinal and nutritional areas. The present work aims to evaluate the potential pharmaceutical interest of extracts from three eustigmatophyte strains from the Coimbra Collection of Algae (ACOI): Chlorobotrys gloeothece, Chlorobotrys regularis and Characiopsis aquilonaris. Antioxidant and antiproliferative activities were determined as well as chlorophyll a, carotenoid and phenolic total contents. In addition, major pigments and sterols were identified and quantified. The three strains were grown until the stationary phase and then the biomass was extracted. Antioxidant activity was measured by TEAC, DPPH and FRAP assays and antiproliferative effect was assessed by the MTT method on MCF-7, PC-3 and NHDF cells. The pigment and phenolic total contents were determined by spectrophotometry. Of these strains, C. aquilonaris showed the highest antioxidant activity measured by TEAC and FRAP assays (23.98 ± 0.01 μmol TE eq g-1 DW and 42.57 ± 0.04 μmol TE eq g-1 DW, respectively), a selective effect in reduting MCF-7 cells proliferation and a larger amount of chlorophyll a, carotenoids and phenolic content (18.40 ± 0.00 μg chlorophyll a mg-1 DW, 2.27 ± 0.00 mg carotenoids g-1 DW and 6.23 ± 0.01 mg GAE g-1 DW, respectively). A positive correlation between chlorophyll a and TEAC assay was observed, as well as between carotenoids and TEAC and FRAP assays, suggesting these compounds as important contributors to significant antioxidant activity. Violaxanthin, cholesterol and stigmasterol were present in larger amount in C. aquilonaris while C. regularis showed a higher amount of β-carotene. These results suggest that these three ACOI eustigmatophytes are promising for applications in the improvement of human health, particularly in cancer prevention and treatment.
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Affiliation(s)
- C B Martins
- University of Coimbra, Coimbra Collection of Algae (ACOI), Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal.
| | - O Ferreira
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506, Covilhã, Portugal
| | - T Rosado
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506, Covilhã, Portugal
| | - E Gallardo
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506, Covilhã, Portugal
| | - S Silvestre
- CICS-UBI - Health Sciences Research Centre, University of Beira Interior, Av. Infante D. Henrique, 6200-506, Covilhã, Portugal
| | - L M A Santos
- University of Coimbra, Coimbra Collection of Algae (ACOI), Department of Life Sciences, Calçada Martim de Freitas, 3000-456, Coimbra, Portugal
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31
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Field J, Haycock JW, Boissonade FM, Claeyssens F. A Tuneable, Photocurable, Poly(Caprolactone)-Based Resin for Tissue Engineering-Synthesis, Characterisation and Use in Stereolithography. Molecules 2021; 26:1199. [PMID: 33668087 PMCID: PMC7956195 DOI: 10.3390/molecules26051199] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 11/16/2022] Open
Abstract
Stereolithography is a useful additive manufacturing technique for the production of scaffolds for tissue engineering. Here we present a tuneable, easy-to-manufacture, photocurable resin for use in stereolithography, based on the widely used biomaterial, poly(caprolactone) (PCL). PCL triol was methacrylated to varying degrees and mixed with photoinitiator to produce a photocurable prepolymer resin, which cured under UV light to produce a cytocompatible material. This study demonstrates that poly(caprolactone) methacrylate (PCLMA) can be produced with a range of mechanical properties and degradation rates. By increasing the degree of methacrylation (DM) of the prepolymer, the Young's modulus of the crosslinked PCLMA could be varied from 0.12-3.51 MPa. The accelerated degradation rate was also reduced from complete degradation in 17 days to non-significant degradation in 21 days. The additive manufacturing capabilities of the resin were demonstrated by the production of a variety of different 3D structures using micro-stereolithography. Here, β-carotene was used as a novel, cytocompatible photoabsorber and enabled the production of complex geometries by giving control over cure depth. The PCLMA presented here offers an attractive, tuneable biomaterial for the production of tissue engineering scaffolds for a wide range of applications.
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Affiliation(s)
- Jonathan Field
- The School of Clinical Dentistry, The University of Sheffield, Sheffield S10 2TA, UK; (J.F.); (F.M.B.)
| | - John W. Haycock
- The Department of Materials Science and Engineering, The University of Sheffield, Sheffield S3 7HQ, UK;
- The Neuroscience Institute, The University of Sheffield, Sheffield S10 2HQ, UK
| | - Fiona M. Boissonade
- The School of Clinical Dentistry, The University of Sheffield, Sheffield S10 2TA, UK; (J.F.); (F.M.B.)
- The Neuroscience Institute, The University of Sheffield, Sheffield S10 2HQ, UK
| | - Frederik Claeyssens
- The Department of Materials Science and Engineering, The University of Sheffield, Sheffield S3 7HQ, UK;
- The Neuroscience Institute, The University of Sheffield, Sheffield S10 2HQ, UK
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32
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Wei Y, Zhou D, Mackie A, Yang S, Dai L, Zhang L, Mao L, Gao Y. Stability, Interfacial Structure, and Gastrointestinal Digestion of β-Carotene-Loaded Pickering Emulsions Co-stabilized by Particles, a Biopolymer, and a Surfactant. J Agric Food Chem 2021; 69:1619-1636. [PMID: 33512160 DOI: 10.1021/acs.jafc.0c06409] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Novel Pickering emulsions were stabilized by complex interfaces in the presence of zein colloidal particles (ZCPs), propylene glycol alginate (PGA), and rhamnolipid (Rha) for delivery of β-carotene. The influence of the particle-surfactant, particle-biopolymer, and particle-biopolymer-surfactant mixed interfaces on the physiochemical properties and digestion fate of Pickering emulsions was investigated. It is the first time that three different types of emulsifiers have been used to synergistically stabilize food Pickering emulsions for delivery of lipophilic nutraceuticals. The physicochemical stability, microstructure, rheological properties, and in vitro gastrointestinal digestion of Pickering emulsions were controlled by the addition sequence and mass ratio of multiple stabilizers, which showed the enhanced stability and delayed lipid digestion of the particle-biopolymer-surfactant-stabilized Pickering emulsions. After encapsulation into Pickering emulsions, the retention rate of β-carotene increased 2-fold under UV radiation for 8 h. The coexistence of ZCPs, PGA, and Rha could induce the competitive displacement, multilayer deposition, and interparticle network at the interface. The combination of particles, a biopolymer, and a surfactant delayed the lipolysis during in vitro gastrointestinal tract. By modulating the interfacial composition, the release rate of free fatty acids from Pickering emulsions was reduced from 19.46% to 2.83% through different mechanisms. The novel Pickering emulsion could be incorporated in foods as well as pharmaceuticals for controlled lipid digestion or targeted nutrient delivery purposes.
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Affiliation(s)
- Yang Wei
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Dan Zhou
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Alan Mackie
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Shufang Yang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Lei Dai
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
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Wattanakul J, Syamila M, Briars R, Ayed C, Price R, Darwish R, Gedi MA, Gray DA. Effect of steam sterilisation on lipophilic nutrient stability in a chloroplast-rich fraction (CRF) recovered from postharvest, pea vine field residue (haulm). Food Chem 2021; 334:127589. [PMID: 32707366 DOI: 10.1016/j.foodchem.2020.127589] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 06/22/2020] [Accepted: 07/12/2020] [Indexed: 10/23/2022]
Abstract
Postharvest, pea vine field residue (haulm) was steam-sterilised and then juiced; a chloroplast-rich fraction (CRF) was recovered from the juice by centrifugation. The stability of selected nutrients (β-carotene, lutein, and α-tocopherol) in the freeze-dried CRF material was measured over 84 days; the impact of temperature (-20 °C, 4 °C, 25 °C and 40 °C), light and air on nutrient stability was established. All three nutrients were stable at -20 °C and 4 °C in the presence or absence of air; this stability was lost at higher temperatures in the presence of air. The extent and rate of nutrient breakdown significantly increased when the CRF samples were exposed to light. β-Carotene appeared to be more susceptible to degradation than lutein and α-tocopherol at 40 °C in the presence of air, but when CRF was exposed to light all three nutrients measured were significantly broken down during storage at 25 °C or 40 °C, whether exposed to air or not.
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Affiliation(s)
- Jutarat Wattanakul
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom; Department of Food Sciences and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, Bangkok 10120, Thailand.
| | - Mansor Syamila
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom; Universiti Sains Islam Malaysia, Bandar Baru Nilai, 78100 Nilai, Negeri Sembilan, Malaysia.
| | - Rhianna Briars
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Ruth Price
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Randa Darwish
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Mohamed A Gedi
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - David A Gray
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
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Chen L, Yokoyama W, Liang R, Tam C, Miller J, Zhong F. Remodeling of β-Carotene-Encapsulated Protein-Stabilized Nanoparticles during Gastrointestinal Digestion In Vitro and in Mice. J Agric Food Chem 2020; 68:15468-15477. [PMID: 33337896 DOI: 10.1021/acs.jafc.0c05322] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The remodeling of β-carotene-encapsulated protein nanoparticles (NPs) during digestion in vitro and in vivo was investigated. The NPs were formed using three different proteins. Hydrolysis of the surface protein during digestion resulted in structure remodeling of NPs and the formation of small-sized micellar-like aggregates below 100 nm, accelerating the release of β-carotene into the aqueous phase. However, the reduced surface ζ-potential in the intestinal fluid suggested the adsorption of bile salts, favoring the formation of small-sized micellar-like aggregates. A shifted peak of β-carotene in the micellar phase from 965 cm-1 to about 855 cm-1 in Fourier transform infrared spectroscopy analysis indicated that β-carotene existed in the amorphous state. Microstructure observation in vivo further confirmed that β-carotene was loaded in micellar-like aggregates and dispersed uniformly in water. The cellular uptake study showed that the absorption rate of digested NPs was significantly increased by 1.34- to 4.16-fold when compared with undigested NPs.
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Affiliation(s)
- Ling Chen
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wallace Yokoyama
- Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
| | - Rong Liang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi 214122, China
| | - Christina Tam
- Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
| | - Jackie Miller
- Western Regional Research Center, ARS, USDA, Albany, California 94710, United States
| | - Fang Zhong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Santos Assunção L, Quênia Muniz Bezerra P, Stahl Hermes Poletto V, de Oliveira Rios A, Graça Ramos I, Duarte Ferreira Ribeiro C, Aparecida Souza Machado B, Izabel Druzian J, Alberto Vieira Costa J, Larroza Nunes I. Combination of carotenoids from Spirulina and PLA/PLGA or PHB: New options to obtain bioactive nanoparticles. Food Chem 2020; 346:128742. [PMID: 33373823 DOI: 10.1016/j.foodchem.2020.128742] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 10/19/2020] [Accepted: 11/25/2020] [Indexed: 01/01/2023]
Abstract
The use of poly-β-hydroxybutyrate (PHB) is an alternative polymer that can be considered environment friendly and renewable to prepare nanoparticles of carotenoids. This study aimed to develop and characterize aqueous dispersion nanoparticles and lyophilized nanoparticles of carotenoid extract obtained from Spirulina sp. LEB 18 by nanoprecipitation, using poly d,l-lactic acid (PLA)/poly d,l-lactic-co-glycolic acid (PLGA) (75:25 w/w) or PHB as encapsulants. The samples were characterized for the particle size, polydispersity index, zeta potential, apparent viscosity, pH, color parameters, ultraviolet-visible (UV/Vis) spectrophotometry, carotenoid profile, encapsulation efficiency, morphology, and thermal analysis. Nanoparticles containing microalgae carotenoid extract showed average particle diameter on a nanoscale (<200 nm), high homogeneity and stability, high thermal stability, and encapsulation efficiency carotenoid (>80%) when compared to nanoparticles containing β-carotene synthetic. PHB or PLA/PLGA as encapsulating material in the production of nanoparticles from microalgae carotenoids can be a polymeric alternative capable of promoting greater stability and application of carotenoids.
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Affiliation(s)
- Larissa Santos Assunção
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-290, Brazil.
| | - Priscilla Quênia Muniz Bezerra
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande 474-96203-900, Brazil
| | - Vanessa Stahl Hermes Poletto
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul 91501-970, Brazil
| | - Alessandro de Oliveira Rios
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Ingrid Graça Ramos
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-290, Brazil.
| | - Camila Duarte Ferreira Ribeiro
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-290, Brazil; Nutrition School, Federal University of Bahia, Rua Basilio da Gama-s/n-Campus Canela, Salvador, Bahia 40110-907, Brazil.
| | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical's Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), Salvador, Brazil.
| | - Janice Izabel Druzian
- Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-290, Brazil
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande 474-96203-900, Brazil
| | - Itaciara Larroza Nunes
- Nutrition School, Federal University of Bahia, Rua Basilio da Gama-s/n-Campus Canela, Salvador, Bahia 40110-907, Brazil; Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil.
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Abstract
A. hypochondriacus leaves contained ample phytopigments including betalain, anthocyanin, β-xanthin, β-cyanin, and bioactive phytochemicals of interest in the industry of food. We have been evaluating the possibility of utilizing phytopigments of amaranth and bioactive constituents for making drinks. Therefore, we evaluated bioactive phytopigments and compounds including the potentiality of antioxidants in A. hypochondriacus leaves. A. hypochondriacus leaves have abundant protein, carbohydrates, and dietary fiber. We found considerable levels of inorganic minerals including magnesium, calcium, potassium (3.88, 3.01, 8.56 mg g-1), zinc, manganese, copper, iron (16.23, 15.51, 2.26, 20.57 µg g-1), chlorophyll b, chlorophyll ab chlorophyll a (271.08, 905.21, 636.87 μg g-1), scavenging capacity of radicals (DPPH, ABTS+) (33.46, 62.92 TEAC μg g-1 DW), total polyphenols (29.34 GAE μg g-1 FW), β-xanthin, betalain, β-cyanin (584.71, 1,121.93, 537.21 ng g-1), total flavonoids (170.97 RE μg g-1 DW), vitamin C, β-carotene, carotenoids (184.77, 82.34, 105.08 mg 100 g-1) in A. hypochondriacus leaves. The genotypes AHC6, AHC4, AHC11, AHC5, and AHC10 had a good scavenging capacity of radicals. Polyphenols, phytopigments, flavonoids, and β-carotene of A. hypochondriacus had potential antioxidant activity. Extracted juice of A. hypochondriacus can be an ample source of phytopigments and compounds for detoxification of reactive oxygen species (ROS) and attaining nutritional and antioxidant sufficiency.
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Affiliation(s)
- Umakanta Sarker
- Department of Genetics and Plant Breeding, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh.
| | - Shinya Oba
- Laboratory of Field Science, Faculty of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu, Japan
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Abstract
Lycopene β-cyclase is one of the key enzymes in the biosynthesis of carotenoids, which catalyzes the β-cyclization of both ends of lycopene to produce β-carotene. Lycopene β-cyclases are found in a wide range of sources, mainly plants and microorganisms. Lycopene β-cyclases have been extensively studied for their important catalytic activity, including for use in genetic engineering to modify plants and microorganisms, as a blocking target for lycopene industrial production strains, and for their genetic and physiological effects related to microorganic and plant biological traits. This review of lycopene β-cyclases summarizes the major studies on their basic classification, functional activity, metabolic engineering, and plant science.
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Affiliation(s)
- Zilong Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Zhen Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
- Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
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38
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Afonso BS, Azevedo AG, Gonçalves C, Amado IR, Ferreira EC, Pastrana LM, Cerqueira MA. Bio-Based Nanoparticles as a Carrier of β-Carotene: Production, Characterisation and In Vitro Gastrointestinal Digestion. Molecules 2020; 25:E4497. [PMID: 33008004 PMCID: PMC7582681 DOI: 10.3390/molecules25194497] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 09/26/2020] [Accepted: 09/27/2020] [Indexed: 12/12/2022] Open
Abstract
β-carotene loaded bio-based nanoparticles (NPs) were produced by the solvent-displacement method using two polymers: zein and ethylcellulose. The production of NPs was optimised through an experimental design and characterised in terms of average size and polydispersity index. The processing conditions that allowed to obtain NPs (<100 nm) were used for β-carotene encapsulation. Then β-carotene loaded NPs were characterised in terms of zeta potential and encapsulation efficiency. Transmission electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis were performed for further morphological and chemical characterisation. In the end, a static in vitro digestion following the INFOGEST protocol was performed and the bioaccessibility of β-carotene encapsulated in both NPs was determined. Results show that the best conditions for a size-controlled production with a narrow size distribution are lower polymer concentrations and higher antisolvent concentrations. The encapsulation of β-carotene in ethylcellulose NPs resulted in nanoparticles with a mean average size of 60 ± 9 nm and encapsulation efficiency of 74 ± 2%. β-carotene loaded zein-based NPs resulted in a mean size of 83 ± 8 nm and encapsulation efficiency of 93 ± 4%. Results obtained from the in vitro digestion showed that β-carotene bioaccessibility when encapsulated in zein NPs is 37 ± 1%, which is higher than the value of 8.3 ± 0.1% obtained for the ethylcellulose NPs.
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Affiliation(s)
- Beatriz S. Afonso
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (B.S.A.); (E.C.F.)
| | - Ana G. Azevedo
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Catarina Gonçalves
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Isabel R. Amado
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Eugénio C. Ferreira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (B.S.A.); (E.C.F.)
| | - Lorenzo M. Pastrana
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
| | - Miguel A. Cerqueira
- INL—International Iberian Nanotechnology Laboratory, 4715-330 Braga, Portugal; (A.G.A.); (C.G.); (I.R.A.); (L.M.P.)
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Cheng C, Gao Y, Wu Z, Miao J, Gao H, Ma L, Zou L, Peng S, Liu C, Liu W. Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility. Molecules 2020; 25:molecules25184188. [PMID: 32932691 PMCID: PMC7570780 DOI: 10.3390/molecules25184188] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 09/08/2020] [Accepted: 09/11/2020] [Indexed: 01/25/2023] Open
Abstract
β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.
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Affiliation(s)
- Ce Cheng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Yi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Zhihua Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Jinyu Miao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Li Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
- Correspondence: ; Tel.: +86-791-88305872-8106
| | - Shengfeng Peng
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China; (C.C.); (Y.G.); (Z.W.); (J.M.); (H.G.); (L.M.); (S.P.); (C.L.); (W.L.)
- National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang 330022, China
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40
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Wang D, Lv P, Zhang L, Yang S, Wei Y, Mao L, Yuan F, Gao Y. Enhanced Physicochemical Stability of β-Carotene Emulsions Stabilized by β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugate. J Agric Food Chem 2020; 68:8404-8412. [PMID: 32672950 DOI: 10.1021/acs.jafc.0c01757] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The purpose of the present work is to fabricate emulsions with excellent stability to deliver β-carotene using a novel biomacromolecule. β-Lactoglobulin-ferulic acid-chitosan ternary conjugate (BFCC), which was synthesized based on the carbodiimide-mediated coupling reaction and laccase induction, was confirmed by Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (1H NMR) spectra. Also, BFCC was used to stabilize β-carotene emulsions. The results indicated that the concentration of BFCC affected the physical stability of β-carotene emulsions. Compared with the emulsions stabilized by β-lactoglobulin (β-LG), chitosan-ferulic acid conjugate (CFC), and β-LG-CFC mixture (BFCM), the emulsion stabilized by BFCC exhibited better stability under various environmental stresses. Moreover, the emulsion stabilized by BFCC had higher β-carotene retention during storage at 25 and 55 °C or under ultraviolet (UV) light exposure. The knowledge acquired in the current research offered an effective way to develop novel biomacromolecular emulsifiers and could find potential in fabricating delivery systems for bioactive compounds with markedly enhanced physiochemical properties.
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Affiliation(s)
- Di Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Peifeng Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Liang Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Shuqiao Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yang Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Fang Yuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China
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Nagarajan J, Pui Kay H, Krishnamurthy NP, Ramakrishnan NR, Aldawoud TMS, Galanakis CM, Wei OC. Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation. Biomolecules 2020; 10:E1019. [PMID: 32660080 PMCID: PMC7407187 DOI: 10.3390/biom10071019] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 12/20/2022] Open
Abstract
Agro-industrial waste is a largely untapped natural resource of bioactive compounds including carotenoids and pectin. However, conventional solvent extraction involves the excessive use of organic solvents, costly equipment, and tedious operation. These limitations of conventional extraction methods could be prospectively overcome by the carotenoid-pectin hydrocolloidal complexation. The complexation of lycopene and pectin was efficiently promoted in an aqueous environment, resulting in the colloidal complexes that can be subsequently recovered by sedimentation or centrifugation. In this study, the potential of carotenoid-pectin complexation on tomato pomace containing carotenoids and pectin was evaluated. Tomato pomace is a rich source of lycopene, β-carotene as well as pectin, making it suitable as the raw material for the carotenoid extraction. The extraction of carotenoid and pectin from tomato pomace was optimized using response surface methodology. The maximum recovery was 9.43 mg carotenoid fractions/100 g tomato pomace, while the purity of carotenoid-rich fractions was 92%. The antioxidant capacity of carotenoids extracted from the complexation method was found to be higher than that from the solvent extraction method. Moreover, extraction yield and antioxidant capacity of carotenoid obtained from the carotenoid-pectin complexation were comparable to that from solvent extraction. The carotenoid-pectin complexation is a promising green approach to valorize agro by-products for the extraction of valuable carotenoids.
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Affiliation(s)
- Jayesree Nagarajan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | - Hang Pui Kay
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Nagasundara Ramanan Ramakrishnan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Charis M. Galanakis
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| | - Ooi Chien Wei
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
- Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia
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42
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Honda M, Kageyama H, Hibino T, Ichihashi K, Takada W, Goto M. Isomerization of Commercially Important Carotenoids (Lycopene, β-Carotene, and Astaxanthin) by Natural Catalysts: Isothiocyanates and Polysulfides. J Agric Food Chem 2020; 68:3228-3237. [PMID: 32074447 DOI: 10.1021/acs.jafc.0c00316] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Effects of natural catalysts, isothiocyanates and polysulfides, on Z-isomerization and decomposition of (all-E)-carotenoids (lycopene, β-carotene, and astaxanthin) after heat treatment were investigated. When isothiocyanates were added to (all-E)-carotenoid solutions and heated, Z-isomerization and decomposition of carotenoids were enhanced and the degree differed depending on the isothiocyanate type. Interestingly, when polysulfides were applied in the same manner, in addition to promoting the Z-isomerization reaction, they markedly improved the thermal stability of carotenoids. Successively, we investigated the reaction characteristics of allyl isothiocyanate (AITC) and diallyl disulfide (DADS) using (all-E)-lycopene; that is, effects of the amount added, solvent used, and reaction temperature and time, as well as the combination use on Z-isomerization and decomposition of lycopene, were investigated. With increases in the amount added and reaction temperature and time, Z-isomerization of lycopene was promoted for both catalysts. The high-temperature treatment tests clearly showed that AITC induced thermal decomposition of lycopene, whereas DADS improved the lycopene stability. Moreover, the simultaneous use of AITC and DADS resulted in a synergetic effect on the Z-isomerization efficiency.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Hakuto Kageyama
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Takashi Hibino
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Kohei Ichihashi
- Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Wataru Takada
- Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan
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Heymann T, Schmitz LM, Lange J, Glomb MA. Influence of β-Carotene and Lycopene on Oxidation of Ethyl Linoleate in One- and Disperse-Phased Model Systems. J Agric Food Chem 2020; 68:2747-2756. [PMID: 32028770 DOI: 10.1021/acs.jafc.9b07862] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The induction period (IP) of ethyl linoleate stressed at 60 °C was monitored via the formation of hydroperoxides. The addition of lycopene (1% w/w) increased the IP from 7.0 to 10.0 h to prove the strong antioxidative potential in contrast to β-carotene with pro-oxidative effects (IP: 6.0 h), both showing strong scavenging activity under fast degradation. When peroxidation was induced by singlet oxygen, both carotenoids effectively inhibited the formation of hydroperoxides, with quenching activity only observed at low singlet oxygen concentrations, while scavenging still dominated. Thus, carotenoids did not interact with the introduced singlet oxygen but rather with the radical intermediates of fat oxidation. These experiments were then transferred to lecithin-based micelles more related to biological systems, where singlet oxygen was generated in the outer aqueous phase. Lycopene and β-carotene delayed or inhibited lipid peroxidation depending on concentration. In this setup, β-carotene showed exclusively quenching activity, while lycopene was additionally degraded to about 70%.
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Affiliation(s)
- Thomas Heymann
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Lea M Schmitz
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Josefine Lange
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Jianu C, Goleț I, Stoin D, Cocan I, Lukinich-Gruia AT. Antioxidant Activity of Pastinaca sativa L. ssp. sylvestris [Mill.] Rouy and Camus Essential Oil. Molecules 2020; 25:molecules25040869. [PMID: 32079080 PMCID: PMC7070583 DOI: 10.3390/molecules25040869] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 11/16/2022] Open
Abstract
In the last decade, there has been growing interest in the food industry in replacing synthetic chemicals with natural products with bioactive properties. This study's aims were to determine the chemical composition and the antioxidant properties of the essential oil of Pastianica sylvestris. The essential oil was isolated with a yield of 0.41% (w/v) by steam distillation from the dried seeds and subsequently analysed by GC-MS. Octyl acetate (78.49%) and octyl hexanoate (6.68%) were the main components. The essential oil exhibited an excellent activity for the inhibition of primary and secondary oxidation products for cold-pressed sunflower oil comparable with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide and thiobarbituric acid values. The antioxidant activity of the essential oil was additionally validated using DPPH radical scavenging (0.0016 ± 0.0885 mg/mL), and β-carotene-linoleic acid bleaching assays. Also, the amounts of total phenol components (0.0053 ± 0.0023 mg GAE/g) were determined.
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Affiliation(s)
- Călin Jianu
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timisoara, Romania; (D.S.); (I.C.)
- Correspondence:
| | - Ionuț Goleț
- Faculty of Economics and Business Administration, West University of Timișoara, 300233 Timisoara, Romania;
| | - Daniela Stoin
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timisoara, Romania; (D.S.); (I.C.)
| | - Ileana Cocan
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timisoara, Romania; (D.S.); (I.C.)
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46
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Schjoerring-Thyssen J, Zhang W, Olsen K, Koehler K, Jouenne E, Andersen ML. Multiresponse Kinetic Modeling of Heat-Induced Equilibrium of β-Carotene cis-trans Isomerization in Medium-Chain Triglyceride Oil. J Agric Food Chem 2020; 68:845-855. [PMID: 31833766 DOI: 10.1021/acs.jafc.9b05500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The kinetics and mechanism of the stepwise cis-trans isomerization reactions of all-trans-β-carotene dissolved in MCT (medium-chain triglyceride) oil at temperatures in the range of 80-160 °C have been analyzed using multiresponse modeling. Quantitation of the cis-isomers was performed using HPLC-DAD and quantitation at the reaction isosbestic point at 421 nm. Multiresponse kinetic modeling using the Bayesian criterion was initially performed at 120 °C to determine the best model. Subsequently, the reparametrized Arrhenius equation was used to calculate the activation energies of all reactions. The equilibrium constants for the individual isomerization reactions were determined from the rate constants and the final product distributions. The enthalpies and entropies of the isomerization reactions were determined from the temperature dependence of the equilibrium constants. The 13-cis and 13,13'-di-cis isomers were found to be the fastest formed isomers followed by the 9-cis, 9,13-di-cis, and 13,15-di-cis isomers, where the latter was found to be formed from 13-cis and not the 15-cis isomer. The relative free energies of the β-carotene isomers were determined as all-trans < 13-cis < 9-cis < 13,13'-di-cis < 9,13-di-cis ≈ 15-cis < 13,15-di-cis. The entropic contribution of each reaction was found to play an important role in the ordering. It is concluded that the β-carotene system is quite labile at temperatures ranging from 80 to 160 °C and resulting in equilibrium distributions of the cis-trans isomers.
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Affiliation(s)
| | - Wei Zhang
- Department of Food Science, Faculty of Science , University of Copenhagen , 1958 Frederiksberg , Denmark
| | - Karsten Olsen
- Department of Food Science, Faculty of Science , University of Copenhagen , 1958 Frederiksberg , Denmark
| | - Klaus Koehler
- New Technology, Chr. Hansen Natural Colors A/S , 2970 Hoersholm , Denmark
| | - Eric Jouenne
- New Technology, Chr. Hansen Natural Colors A/S , 2970 Hoersholm , Denmark
| | - Mogens L Andersen
- Department of Food Science, Faculty of Science , University of Copenhagen , 1958 Frederiksberg , Denmark
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47
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Calligaris S, Manzocco L, Valoppi F, Comuzzo P, Nicoli MC. Microemulsions as delivery systems of lemon oil and β-carotene into beverages: stability test under different light conditions. J Sci Food Agric 2019; 99:7016-7020. [PMID: 31386208 DOI: 10.1002/jsfa.9973] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Revised: 06/28/2019] [Accepted: 07/31/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Microemulsions have been proposed as delivery systems for different lipophilic substances in transparent water-based systems. The chemical stability of the delivered compounds is a key factor to broaden the application of microemulsions in the food sector. The stability of a model beverage containing a microemulsion delivering β-carotene and lemon oil was tested under increasing light intensity up to 6000 lx at 20 °C. RESULTS The transparent microemulsion resulted physically stable during storage indicating that no coalescence phenomenon occurred. On the contrary, both colour and flavour of the microemulsion degraded as a consequence of limonene and β-carotene oxidation. Kinetic data obtained at increasing light intensity were used to estimate the light dependence of beverage spoilage and the mathematical relationship obtained was used to predict spoilage rate under different light conditions. Finally, a shelf life predictive model was proposed. CONCLUSIONS Transparent microemulsions can be successfully used to deliver flavoured oil and colourants into beverages. However, the photostability of the delivered compounds should be carefully studied to estimate product shelf life. To this aim, the availability of models predicting shelf life as a function of enlightening conditions could largely contribute to speed up the process. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sonia Calligaris
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Fabio Valoppi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
- Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Piergiorgio Comuzzo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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48
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Shukla A, Shukla RS, Das C, Goud VV. Gingerols infusion and multi-step process optimization for enhancement of color, sensory and functional profiles of candied mango. Food Chem 2019; 300:125195. [PMID: 31326676 DOI: 10.1016/j.foodchem.2019.125195] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 07/15/2019] [Accepted: 07/15/2019] [Indexed: 10/26/2022]
Abstract
Presence of pungent gingerols in ginger oleoresin makes it an ideal natural flavoring candidate for the food industry. The study reports its incorporation for synergistic enhancement of flavor and nutraceutical portfolio of candied mango. The process is systematically optimized at bench-scale for gingerols infusion and subsequent candying treatment in a range of hypo and hypertonic osmotic solutions for critical transport properties. After that, optimization of the drying process and the scale-up study was conducted with a 200 folds increase in the batch size. Collated effects of multistep optimization resulted in 85.6, 76.8, 60.2% retention in β-carotene, total phenolics, Vitamin C, respectively, along with minor color difference and significant improvement in sensory scores over fresh mango. Mass transfer and quality parameters were comparable in both scales, implying excellent repeatability and scalability of the process. Compared with a similar commercial product, substantial improvement in quality characteristics along with 376.7% reduction in overall processing time was achieved.
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Affiliation(s)
- Abhishek Shukla
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - R S Shukla
- New Product Development Department, Patanjali Food & Herbal Park, Haridwar 249404, Uttarakhand, India
| | - Chandan Das
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
| | - Vaibhav V Goud
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
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49
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Niu H, Chen W, Chen W, Yun Y, Zhong Q, Fu X, Chen H, Liu G. Preparation and Characterization of a Modified-β-Cyclodextrin/β-Carotene Inclusion Complex and Its Application in Pickering Emulsions. J Agric Food Chem 2019; 67:12875-12884. [PMID: 31644278 DOI: 10.1021/acs.jafc.9b05467] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
β-Cyclodextrin (β-CD) was modified using octenyl succinic anhydride (OSA) to introduce amphiphilic groups (hydrophilic carboxyl and lipophilic octenyl chains) by esterification under alkaline conditions. The FT-IR results indicated that the OSA-modified β-CD (OCD) showed new absorption peaks of an ester bond and a carboxylate (RCOO-) at 1724 and 1570 cm-1, respectively, confirming the successful preparation of OCD. Then the embedding effects of β-CD and OCD on β-carotene and the emulsifying and antioxidant properties of their inclusion complexes were evaluated. The results of XRD showed that the β-CD (or OCD)/β-carotene inclusion complexes were converted from a cage-type structure to a channel-type structure. AFM and SEM showed that the crystal characteristics and surface morphologies of the inclusion complexes were different from those of the physical mixture. The emulsion stabilized by OCD exhibited smaller droplet sizes and larger zeta-potentials than that stabilized by β-CD. In addition, the inclusion complexes-prepared emulsion exhibited lower POV values and TBARS contents than did the physical mixture. OCD/β-carotene inclusion complexes can improve the physical and oxidative stability of the emulsion, which is of great significance to the food industry.
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Affiliation(s)
- Hui Niu
- College of Food Sciences , South China University of Technology , 381 Wushan Road , Guangzhou , Guangdong 510640 , PR China
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Weijun Chen
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Wenxue Chen
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Yonghuan Yun
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Qiuping Zhong
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Xiong Fu
- College of Food Sciences , South China University of Technology , 381 Wushan Road , Guangzhou , Guangdong 510640 , PR China
| | - Haiming Chen
- College of Food Sciences & Engineering , Hainan University , 58 People Road , Haikou , Hainan 570228 , PR China
| | - Gang Liu
- College of Food Science and Engineering , Wuhan Polytechnic University , Wuhan , Hubei 430023 , China
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Schjoerring-Thyssen J, Olsen K, Koehler K, Jouenne E, Rousseau D, Andersen ML. Morphology and Structure of Solid Lipid Nanoparticles Loaded with High Concentrations of β-Carotene. J Agric Food Chem 2019; 67:12273-12282. [PMID: 31610122 DOI: 10.1021/acs.jafc.9b04215] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Solid lipid nanoparticles (SLNs) containing up to 37.5 wt % all-trans β-carotene in the lipid phase are potential water-dispersible food colorants. SLNs have been made by hot-melt high-pressure homogenization with fully hydrogenated sunflower oil and with polysorbate 80 and sunflower lecithin as stabilizers. Atomic force microscopy revealed the SLNs had thin platelet structures most likely derived from the triglyceride crystal β-form, as detected by X-ray diffraction. No indications of crystalline β-carotene were detected. High-performance liquid chromatography analysis showed the extensive isomerization of β-carotene into more than 10 cis isomers, suggesting that it is present as an amorphous mixture. The high β-carotene loadings did not affect the triglyceride crystal structure and the morphology of the SLNs. It is suggested the SLNs consist of a platelet core of crystalline triglyceride surrounded by an amorphous β-carotene-containing layer. The layered structure is suggested to affect the coloring power of the SLNs at β-carotene loadings above 15 wt % of the lipid phase.
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Affiliation(s)
| | - Karsten Olsen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg , Denmark
| | - Klaus Koehler
- New Technology , Chr. Hansen Natural Colors A/S , Agern Allé 24 , 2970 Hoersholm , Denmark
| | - Eric Jouenne
- New Technology , Chr. Hansen Natural Colors A/S , Agern Allé 24 , 2970 Hoersholm , Denmark
| | - Dérick Rousseau
- Department of Chemistry and Biology , Ryerson University , 250 Victoria Street , Toronto , Ontario M5B 2K3 , Canada
| | - Mogens Larsen Andersen
- Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26 , 1958 Frederiksberg , Denmark
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