Pectin coating improves physicochemical properties of caseinate/zein nanoparticles as oral delivery vehicles for curcumin
TL;DR: In this paper, pectin was applied as a carbohydrate-based coating to improve physicochemical stability of sodium caseinate/zein (CZ) complex protein nanoparticles, which achieved a pH-and heating-induced facile electrostatic adsorption process.
About: This article is published in Food Hydrocolloids.The article was published on 2017-09-01. It has received 198 citations till now. The article focuses on the topics: Coating & Pectin.
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TL;DR: This review highlights the recent advances in micro and nano-encapsulation of bioactive compounds, and comprehensively discussed the importance of encapsulation, the application of biopolymer-based carrier agents and lipid-based transporters with their functionalities, suitability of encapsulations techniques in micro
Abstract: Background Bioactive compounds possess plenty of health benefits, but they are chemically unstable and susceptible to oxidative degradation. The application of pure bioactive compounds is also very limited in food and drug formulations due to their fast release, low solubility, and poor bioavailability. Encapsulation can preserve the bioactive compounds from environmental stresses, improve physicochemical functionalities, and enhance their health-promoting and anti-disease activities. Scope and approach Micro and nano-encapsulation based techniques and systems have great importance in food and pharmaceutical industries. This review highlights the recent advances in micro and nano-encapsulation of bioactive compounds. We comprehensively discussed the importance of encapsulation, the application of biopolymer-based carrier agents and lipid-based transporters with their functionalities, suitability of encapsulation techniques in micro and nano-encapsulation, as well as different forms of improved and novel micro and nano-encapsulate systems. Key findings and conclusions Both micro and nano-encapsulation have an extensive application, but nano-encapsulation can be a promising approach for encapsulation purposes. Maltodextrin in combination with gums or other polysaccharides or proteins can offer an advantageous formulation for the encapsulation of bioactive compounds by using encapsulation techniques. Electro-spinning and electro-spraying are promising technologies in micro and nano-encapsulation, while solid lipid nanoparticles and nanostructure lipid carriers are exposing themselves as the promising and new generation of lipid nano-carriers for bioactive compounds. Moreover, phytosome, nano-hydrogel, and nano-fiber are also efficient and novel nano-vehicles for bioactive compounds. Further studies are required for the improvement of existing encapsulate systems and exploring their application in food and gastrointestinal systems for industrial application.
354 citations
TL;DR: In this article, a review of casein and pectin interactions at the molecular level in different contexts, such as acidified milk drinks, oil-in-water emulsions, particulate and other colloidal systems, is presented.
Abstract: Background Proteins and polysaccharides are the most abundant biomaterials and often present together in food and biological systems. The exploitation of protein-polysaccharide interactions offers opportunities for the design of new ingredients and biopolymeric complexes with applications in different fields. Casein and pectin are two examples of most extensively studied proteins and polysaccharides in recent years, and can be used to create different types of colloidal systems with unique properties, including nanoparticles, microparticles, emulsions, hydrogels and films. Scope and approach This review sets out our current understanding of the nature of casein and pectin, and their interactions at the molecular level in different contexts, i.e. acidified milk drinks, oil-in-water emulsions, particulate and other colloidal systems. The affecting factors, including pH, ionic strength, concentrations of two biopolymers, processing factors, and others are considered. Furthermore, current and potential food and pharmaceutical applications of some selected colloidal systems are also discussed with illustrative examples. Key findings and conclusions It has been revealed that the interactions between casein and pectin in their mixed system and a more complex system where a hydrophobic phase is present, could happen as co-solubilization, thermodynamic incompatibility, complexation, flocculation or segregation. The understanding of casein-pectin interaction mechanisms offers the possibility to design tailor-made colloidal systems, which have great applications in enhancing stability of acidified milk drinks and emulsions, encapsulation and protection as well as controlled release of bioactive compounds, developing edible packaging films and fat replacement for various food products.
181 citations
TL;DR: In this article, a dual-coated shell structure of curcumin-loaded zein nanoparticles with a stabilized dual coating shell structure in combination with sodium caseinate (SC) and sodium alginate (SA) was fabricated and characterized.
173 citations
TL;DR: This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin, resulting in robust and ordered interfacial structure.
Abstract: Diets containing partially hydrogenated oils (PHOs) expose the human body to trans fatty acids, thus endangering cardiovascular health. Pickering high internal phase emulsions (HIPEs) is a promising alternative of PHOs. This work attempted to construct stable Pickering HIPEs by engineering interface architecture through manipulating the interfacial, self-assembly, and packing behavior of zein particles using the interaction between protein and pectin. Partially wettable zein/pectin hybrid particles (ZPHPs) with three-phase contact angles ranging from 84° to 87° were developed successfully. ZPHPs were irreversibly anchored at the oil-water interface, resulting in robust and ordered interfacial structure, evidenced by the combination of LB-SEM and CLSM. This situation helped to hold a percolating 3D oil droplet network, which facilitated the formation of Pickering HIPEs with viscoelasticity, excellent thixotropy (>91.0%), and storage stability. Curcumin in HIPEs was well protected from UV-induced degradation and endowed HIPEs with ideal oxidant stability. Fabricated Pickering HIPEs possess a charming application prospect in foods and the pharmaceutical industry.
171 citations
TL;DR: The manipulation and encapsulation of curcumin into a nanocarrier formulation can overcome these major drawbacks and potentially may lead to a far superior therapeutic efficacy.
Abstract: Todays, nano-pharmaceutics is emerging as an important field of science to develop and improve efficacy of different drugs. Although nutraceuticals are currently being utilized in the prevention and treatment of various chronic diseases such as cancers, a number of them have displayed issues associated with their solubility, bioavailability, and bio-degradability. In the present review, we focus on curcumin, an important and widely used polyphenol, with diverse pharmacological activities such as anti-inflammatory, anti-carcinogenic, anti-viral, etc. Notwithstanding, it also exhibits poor solubility and bioavailability that may compromise its clinical application to a great extent. Therefore, the manipulation and encapsulation of curcumin into a nanocarrier formulation can overcome these major drawbacks and potentially may lead to a far superior therapeutic efficacy. Among different types of nanocarriers, biological and biopolymer carriers have attracted a significant attention due to their pleiotropic features. Thus, in the present review, the potential protective and therapeutic applications of curcumin, as well as different types of bio-nanocarriers, which can be used to deliver curcumin effectively to the different target sites will be discussed.
154 citations
Cites background from "Pectin coating improves physicochem..."
...Pectin-coated CZ NPs 250 nm to 600 nm −45 to −50 mV 5% Simulated gastrointestinal digestive condition Enhanced antioxidant activity in an aqueous environment [95]...
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...Pectin coating not only increased the loading capacity of NPs to encapsulate curcumin but also promoted a sustained release of curcumin under gastrointestinal conditions [95]....
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...Due to their advantages, such as high stability, biocompatibility, and biodegradability, they can be used for different applications in biomedical field [95]....
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References
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TL;DR: A review of the present status of the chemistry, properties, uses and methods of manufacturing zein can be found in this article, where the characteristics of zein are discussed in terms of its composition, structure, solubility in various solvents and gelation properties.
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TL;DR: The in vivo pharmacokinetics revealed that curcumin entrapped nanoparticles demonstrate at least 9-fold increase in oral bioavailability when compared toCurcumin administered with piperine as absorption enhancer, which clearly indicate the promise of nanoparticles for oral delivery of poorly bioavailable molecules like cur cumin.
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TL;DR: This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
Abstract: There is increasing interest within the food, beverage and pharmaceutical industries in utilizing edible nanoemulsions to encapsulate, protect and deliver lipophilic functional components, such as oil-soluble flavors, vitamins, preservatives, nutraceuticals, and drugs. There are a number of potential advantages of using nanoemulsions rather than conventional emulsions for this purpose: they can greatly increase the bioavailability of lipophilic substances; they scatter light weakly and so can be incorporated into optically transparent products; they can be used to modulate the product texture; and they have a high stability to particle aggregation and gravitational separation. On the other hand, there may also be some risks associated with the oral ingestion of nanoemulsions, such as their ability to change the biological fate of bioactive components within the gastrointestinal tract and the potential toxicity of some of the components used in their fabrication. This tutorial review provides an overview of the current status of nanoemulsion fabrication, properties, and applications with special emphasis on systems suitable for utilization within the food industry.
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