Nanoencapsulation of hydrophobic and low-soluble food bioactive compounds within different nanocarriers

Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals.

https://onlinelibrary.wiley.com/doi/epdf/10.1111/1541-4337.12547

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Chitosan-based Pickering emulsions and their applications: A review

Nanoencapsulation techniques for compounds and products with antioxidant and antimicrobial activity - A critical view

Most trans fats in processed foods come from partially hydrogenated oils (PHOs) Numerous studies have shown that the excessive intake of trans fats may cause some adverse effects on human health An effective alternative to PHOs is to construct Pickering high internal phase emulsions (HIPEs) In recent years, considerable attention has been paid to Pickering HIPEs stabilized by protein-based particles because of their high stability and promising applications in the fields of food, cosmetics, and pharmaceutical industries This review summarizes the recent progress of Pickering HIPEs stabilized by protein-based particles focusing on the methods for their preparation and characterization, and discusses the applications of Pickering HIPEs in the food industry Promising research trends in this field are also proposed, including (a) developing protein-based antioxidant Pickering HIPEs and Pickering nanoemulsions, and (b) expanding the potential applications of protein-based Pickering HIPEs in the fields of delivery vehicles, the template for porous materials, and biodegradable packaging films This review will provide a theoretical basis for future technological innovation and application development of protein-based Pickering HIPEs

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12570

Recent advances on protein-based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications.

Preparation and characterization of citral-loaded solid lipid nanoparticles.

Citral-loaded oil-in-water Pickering emulsions were fabricated with chitosan-tripolyphosphate particles (CS-TPP Ps) as stabilizers using a high-shear rotor homogenizer. The influence of the contents of CS-TPP Ps on the physical and chemical properties of the Pickering emulsions was investigated at 40 °C for 14 days. The morphology and chemical stability of the citral-loaded Pickering emulsions were determined by laser diffraction, optical microscopy, confocal laser scanning microscopy and solid-phase microextraction-gas chromatography (SPME-GC). Results showed that the droplet size of the Pickering emulsions decreased from 14.4 to 11 μm as the concentration of CS-TPP Ps increased. The droplet size of the Pickering emulsion with 0.6% w/v CS-TPP Ps remained unchanged during storage. GC illustrated that the Pickering emulsion with 0.6% w/v CS-TPP Ps showed the best chemical stability, with 52.33% citral remaining after 14 days of monitoring. Overall, the encapsulation of citral in CS-TPP Ps Pickering emulsions enhanced its chemical stability in acidic surroundings.

Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles

The invention discloses strawberry enzyme beverage and a preparation method. The preparation method comprises the steps that a strawberry is juiced, filtered and mixed with purified water; glucose is added; pH (potential of hydrogen) is adjusted to be 6.0-7.0; sterilization is performed; an obtained fermentation feed solution takes Lactobacillus plantarum C2001 as a fermentation strain and is inoculated according to the inoculum size of 5*10 -2*10 cfu/mL; the temperature is controlled to be 30-40 DEG C; fermentation is performed for 40-80h; obtained fermentation liquid is mixed with the purified water; 40-80g sucrose, 5-10g citric acid and 2-4g carboxymethylcellulose sodium are sequentially added to an obtained fermentation liquid aqueous solution per liter; and then sterilization and canning are performed to obtain the strawberry enzyme beverage. Compared with strawberry enzyme beverage obtained by a natural fermentation method, the specific enzyme activity content of SOD (superoxide dismutase) is increased by 20%, and an antioxidant activity index is averagely increased by 30%.

Strawberry enzyme beverage and preparation method thereof

The invention discloses an apple enzyme. A preparation method of the apple enzyme comprises the following steps: by taking apples as a main raw material, juicing the apples, filtering apple juice, uniformly mixing the apple juice with pure water, further adding glucose which accounts for 3% of the total weight of the obtained raw material mixture into the raw material mixture, adjusting the pH value to 6.0-7.0, sterilizing, inoculating Pichia kudriavzevii PKD3001 into the obtained fermentation raw material liquid, controlling the rotation speed to 120 r/min, fermenting for 24-72 hours at 25-35 DEG C, sequentially adding 40-80 g of cane sugar, 5-10 g of citric acid and 2-4 g of carboxymethyl cellulose sodium into the obtained fermentation solution by each liter of the fermentation solution, uniformly mixing, sterilizing for 20 min at 121 DEG C, and filling into a can, thereby obtaining a finished product of the apple enzyme. The antioxidant activity of the finished product of the apple enzyme disclosed by the invention is improved by 75% and the alcohol content is less than 1% as compared with those of an apple enzyme obtained by using a natural fermentation method.

Apple enzyme and preparation method thereof

The invention provides a fragrance difference comparison method for traditional Chinese medicine chicken soup. The method includes: 1) a step of stewing the traditional Chinese medicine chicken soup; 2) a step of performing sensory evaluation to different traditional Chinese medicine chicken soup samples; 3) a step of performing electronic nose analysis to the different traditional Chinese medicine chicken soup samples; and 4) a step of comparing and analyzing the volatile fragrance components in the different traditional Chinese medicine chicken soup samples by means of headspace solid phase micro-extraction-gas chromatography-mass spectrum combination. Through the PLSR, correlation analysis is carried out to qualitative and quantitative analysis data of the sensory evaluation and volatile fragrance components of the different chicken soup, and the fragrance of the chicken soup is further comprehensively analyzed, thereby comparing the fragrance different of the different chicken soup. The method is reasonable and comprehensive, can effectively compare the fragrance difference of the traditional Chinese medicine chicken soup, and has important guiding significance for production of the traditional Chinese medicine chicken soup.

Lu Zhuoyan

Papers

Preparation and characterization of citral-loaded solid lipid nanoparticles.

Fabrication and characterization of citral-loaded oil-in-water Pickering emulsions stabilized by chitosan-tripolyphosphate particles

Strawberry enzyme beverage and preparation method thereof

Apple enzyme and preparation method thereof

Fragrance difference comparison method for traditional Chinese medicine chicken soup