Lipid nanoparticles (SLN & NLC) for delivery of vitamin E: a comprehensive review

The antioxidative and photoprotective properties of vitamin E have caused it to be included as an active agent in various pharmaceutical and cosmetic products. However, its lipophilicity, chemical instability and poor skin penetration have limited the effectiveness of these formulations. For that reason, many attempts to include it in different drug delivery systems have been made. In recent decades, lipid nanoparticles have received special attention due to their advantages of compatibility with the skin, ability to enhance penetration of drugs in the stratum corneum, protection of the encapsulated substance against degradation induced by the external medium and control of drug release. This work reviews the current status of the encapsulation of vitamin E in lipid nanoparticles. We describe the most important methods for obtaining and characterizing lipid nanoparticles containing vitamin E (LNP‐VE), various techniques for the evaluation of vitamin E's properties after encapsulation, the main in vitro and in vivo studies of the potential effectiveness or toxicity of LNP‐VE, the formulations and stability studies of this delivery system, the commercial products based on LNP‐VE and the regulatory aspects related to lipid nanoparticles. Finally, we discuss the most relevant advantages of encapsulating vitamin E in such particles and critical aspects that still demand attention to enhance the potential of solid lipid nanoparticles to deliver vitamin E.     

Biopolymer nanoparticles: a strategy to enhance stability,bioavailability, and biological effects of phenolic compounds as functional ingredients

Phenolic compounds are abundant in nature and have multiple beneficial effects on human health due to their antioxidant, anti-inflammatory, antithrombotic, antiallergenic, anticancer, and antiatherosclerotic properties. For this reason, phenolics are becoming relevant functional ingredients for several industries, mainly the food industry, derived from food consumer exigencies and regulations. However, the use of their beneficial properties still presents some limitations, such as chemical instability under environmental and processing conditions, which leads to structural changes and compromises their biological activities. They also present poor water solubility and sensitivity to pH changes, decreasing their bioavailability in the organism. The technologies for extraction and stabilization of these compounds have evolved rapidly in the development of different delivery systems to encapsulate sensitive active molecules. Biopolymeric nanoparticles are biodegradable polymer-based colloidal systems with sizes ranging from 1 to 1000 nm, and different techniques can be carried out to develop them. These systems have emerged as a green and effective alternative to improve stability, bioavailability, and biological effects of phenolic compounds. This comprehensive review aims to present an overview of recent advances in encapsulation processes of phenolic compounds within biopolymer nanoparticles as delivery systems and the impact on their physicochemical properties and biological effects after encapsulation. © 2021 Society of Chemical Industry.     

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility,Stability, and Bioavailability

There has been a surge of interest in the development of nanoscale systems for the encapsulation, protection, and delivery of lipophilic nutrients, vitamins, and nutraceuticals. This review article highlights the challenges associated with incorporating these lipophilic bioactive components into foods, and then discusses potential nanoscale delivery systems that can be used to overcome these challenges. In particular, the desirable characteristics required for any nanoscale delivery system are presented, as well as methods of fabricating them and of characterizing them. An overview of different delivery systems is given, such as microemulsions, nanoemulsions, emulsions, microgels, and biopolymer nanoparticles, and their potential applications are discussed. Nanoscale delivery systems have considerable potential within the food industry, but they must be carefully formulated to ensure that they are safe, economically viable, and effective.     

Critical review of techniques and methodologies for characterization of emulsion stability

The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.     

美拉德反应及其产物在递送生物活性物质方面的应用研究进展

生物活性物质作为许多食品和药品中的功能性成分,具有广泛的应用前景。但是生物活性物质在加工、贮存和胃肠道环境中极容易分解,这大大限制了它们的应用。因此,如何设计食品级的递送体系成为研究的热点问题。美拉德反应无需添加化学试剂即可自然发生,已被广泛应用于改善蛋白质的功能特性,蛋白质和多糖经美拉德反应得到的复合物具有良好的稳定性,是近年来应用最广泛的载体之一。本文综述了美拉德反应对蛋白质功能特性的影响,以及近年来蛋白质-多糖共价复合物在乳状液、纳米粒子、纳米凝胶和微胶囊等生物活性物质递送体系中的应用,讨论了递送体系在消化系统中的变化,并展望了美拉德反应在制备递送体系方面的应用前景和需要解决的问题。     

淀粉纳米颗粒的制备及应用研究进展

淀粉是一种来源广泛、价格低廉、可再生可降解的生物聚合物。随着纳米技术的不断发展,淀粉纳米颗粒因其不同于天然淀粉的独特性质而备受关注,逐渐成为研究热点。本文介绍了不同来源淀粉的结构特点,概述了自上而下和自下而上制备淀粉纳米颗粒的方法和各种制备方法的优缺点,综述了淀粉纳米颗粒在Pickering乳液的稳定、复合材料的性能提升、靶向药物的运载和工业废水的吸附等方面发挥的作用,并对其在食品、工业、医学等领域的应用前景进行展望,旨在为淀粉纳米颗粒的研究提供理论依据。     

Emulsion-based delivery systems for lipophilic bioactive components

ABSTRACT:  There is a pressing need for edible delivery systems to encapsulate, protect, and release bioactive lipids within the food, medical, and pharmaceutical industries. The fact that these delivery systems must be edible puts constraints on the type of ingredients and processing operations that can be used to create them. Emulsion technology is particularly suited for the design and fabrication of delivery systems for encapsulating bioactive lipids. This review provides a brief overview of the major bioactive lipids that need to be delivered within the food industry (for example, ω-3 fatty acids, carotenoids, and phytosterols), highlighting the main challenges to their current incorporation into foods. We then provide an overview of a number of emulsion-based technologies that could be used as edible delivery systems by the food and other industries, including conventional emulsions, multiple emulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems could be produced from food-grade (GRAS) ingredients (for example, lipids, proteins, polysaccharides, surfactants, and minerals) using simple processing operations (for example, mixing, homogenizing, and thermal processing). For each type of delivery system, we describe its structure, preparation, advantages, limitations, and potential applications. This knowledge can be used to facilitate the selection of the most appropriate emulsion-based delivery system for specific applications.     

马铃薯淀粉凝胶形成及其品质影响因素研究进展

马铃薯淀粉黏度高、易糊化,淀粉糊稳定性及透明度高,被广泛应用于各类凝胶制品的加工中。温度、pH等环境因素以及盐类、多糖、蛋白质等食用成分对马铃薯淀粉的糊化特性及淀粉凝胶的回生特性、流变特性、微观结构等影响不同,进而影响马铃薯淀粉凝胶制品的品质。本文在分析马铃薯淀粉凝胶形成机制的基础上,综述了不同环境因素及食用成分对马铃薯淀粉凝胶品质特性的影响规律,揭示了不同食用成分与马铃薯淀粉分子之间的相互作用原理。旨在为高品质、高营养马铃薯淀粉凝胶及其制品的研究与工业化生产提供参考。     

The biological activities,chemical stability,metabolism and delivery systems of quercetin: A review

BackgroundQuercetin, one of the most well-known flavonoids, has been included in human diet for a long history. The use of quercetin has been widely associated with a great number of health benefits, including antioxidant, anti-inflammatory, antiviral and anticancer as well as the function to ease some cardiovascular diseases (i.e., heart disease, hypertension, and high blood cholesterol). However, poor water solubility, chemical instability and low bioavailability of quercetin greatly limit its applications. Utilization of delivery systems can improve its stability, efficacy and bioavailability.Scope and approachIn this review, biological activities, chemical stability, metabolism and toxicity of quercetin and different delivery systems for quercetin were discussed.Key findings and conclusionsQuercetin digested in human body (e.g., mouth, small intestine, liver, kidneys) undergoes glucuronidation, sulfation or methylation. During the food processing and storage, many factors such as heat, pH, metal ions, could affect the chemical stability (including oxidation and degradation) of quercetin. Utilization of delivery systems including lipid-based carriers, nanoparticles, inclusion complexes, micelles and conjugates-based encapsulation has the potential to improve both the stability and bioavailability and thus health benefits of quercetin. Each delivery system has its unique advantages and shortcomings, and the specific selection should be based on the application domains. Moreover, the exploration of natural food-grade ingredients as main compositions of delivery systems for quercetin might be required in the future.     

Tuning the Functional Properties of Polysaccharide–Protein Bio‐Based Edible Films by Chemical,Enzymatic, and Physical Cross‐Linking

Among natural biopolymers, polysaccharides and proteins are very promising for biodegradable and edible wraps with different characteristics, so that their formulations can be tailor‐made to suit the needs of a specific commodity. Films prepared from polysaccharides have good gas barrier properties but exhibit lower resistance to moisture compared to protein films (edible) or polylactide films (biodegradable). Protein‐based films show better mechanical and oxygen barrier properties compared to polysaccharide films. For that reason, film performances may be enhanced by producing blend systems, where hydrocolloids (mixtures of proteins and/or polysaccharides) form a continuous and more cohesive network. However, the lower water barrier properties of hydrocolloid films and their lower mechanical strength in comparison with synthetic polymers limit their applications in food packaging. Therefore, the enhancement of biopolymer film properties has been studied to attain appropriate applications. This review provides an extensive synthesis of the improvement of the properties of edible polysaccharide–protein films by way of various chemical, enzymatic, and physical methods. These methods primarily aim at improving the mechanical resistance. They also permit to ameliorate the water and gas barrier properties and related functional properties.     

Invited review: Milk phospholipid vesicles,their colloidal properties,and potential as delivery vehicles for bioactive molecules

The milk fat globule membrane (MFGM) is a unique colloidal assembly of phospholipids and proteins, with numerous potential applications as functional ingredient. The phospholipid components of the MFGM are gaining interest as they are a useful matrix for use as a constituent of delivery systems such as liposomes. Liposomes formulated with milk phospholipids are becoming an alternative to other sources of phospholipids such as soybean or egg yolk. However, incorporation of phospholipids fractionated from the milk fat globule membrane in dairy products requires an in-depth understanding of the functional properties of phospholipids. In particular, it is critical to understand which factors play a role in their stability and bioefficacy as delivery systems. Moreover, chemical and physical modifications of phospholipid liposomes occurring during digestion and the fate of the encapsulated compounds are very important to understand. This review discusses recent findings on the structure and functionality of MFGM, the bioactivity of the phospholipids fraction, their utilization as delivery systems, and their stability through gastrointestinal transit.     

Recent development of lactoferrin-based vehicles for the delivery of bioactive compounds: Complexes,emulsions, and nanoparticles

BackgroundLactoferrin (LF) is an iron-binding glycoprotein that exhibits a variety of potentially beneficial biological activities and has favorable safety and biocompatibility characteristics. For these reasons, LF has been widely used as a functional component in the medical, food, and cosmetic industries. Applications of LF-based materials, such as complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver bioactive compounds is gaining increasing attention.Scope and approachThis review highlights the considerable potential of LF-based encapsulation and delivery systems by summarizing research progress on the structure, physicochemical properties, and biological activities of LF. In particular, it highlights advances in utilizing LF-based nanocarriers as natural vehicles for nutraceutical delivery and release, as well as strategies for encapsulating LF as a functional ingredient.Key findings and conclusionsFunctional LF-biopolymer complexes can be formed by heat treatment, covalent conjugation or electrostatic assembly under appropriate fabrication conditions. These complexes have been shown to be highly effective for the oral delivery of nutraceuticals and drugs. LF can also be utilized to fabricate emulsions, nanoparticles, or microgels to improve the stability and bioaccessibility of bioactive components. However, there are still a number of challenges associated with optimizing the performance of LF-based delivery systems so that they can be used in commercial applications.     

Starch-based nanoparticles: Stimuli responsiveness,toxicity, and interactions with food components

In recent years, starch-based nanoparticles have attracted great interest due to their small size, good biocompatibility, and environmental friendliness, as well as their potential applications in foods, drug delivery carriers, and biodegradable edible films. Compared with nonstarch polysaccharides, starch can be enzymatically hydrolyzed into glucose in vivo, so it can be used as an enzyme-responsive carrier. The recent research progress of starch-based nanoparticles, including starch nanoparticles, starch nanospheres, starch micelles, starch vesicles, starch nanogels, and starch nanofibers, are reviewed in this paper. The main focus is on their responsiveness, digestibility, toxicity, interactions with other components, and applications. Starch-based nanoparticles are nontoxic and responsive to pH, temperature, light, and other stimuli. It can interact with proteins, antioxidants, and lipids through electrostatic interactions and hydrogen bonding interactions. Starch-based nanoparticles have a wide range of applications, including enhancing the mechanical properties of films and gels, stabilizing emulsions, as a fluorescent indicator, a catalyst, and a nanocarrier to control the release of active ingredients and drugs.     

纳米颗粒在侧流免疫层析技术中的应用研究进展

侧流免疫层析技术（lateral flow immunoassay,LFIA）有效地结合了色谱分析卓越的分离能力和免疫分析的高度特异性,加之其便携性,使其为需要灵敏、定量的现场检测提供了一个理想的平台。LFIA中,标记物是影响其灵敏度的关键因素之一。目前,LFIA的检测性能主要通过使用纳米颗粒标记物来改善。纳米颗粒标记物按材料可分为有色纳米颗粒、发光纳米颗粒以及磁性纳米颗粒等。本文旨在归纳总结纳米颗粒作为标记物在LFIA中的最新研究进展,详尽解析了各类纳米颗粒对试纸条分析性能的改善情况,以期为研究者在设计试纸条时对适宜纳米颗粒的选择提供有力的技术支持。     

可食性蛋白质作为营养物质运送载体的研究概况

可食性蛋白质具有较高的营养价值和公认的安全性,还有很多可用于营养物质包埋的结构功能特性,用它作为营养物质的运送载体具有诱人的前景。本文介绍了作为载体的几种主要可食性蛋白质及理化性质,载体形式和在营养物质运送发展中的应用。说明利用可食性蛋白质独特的性质开发出的凝胶、微球、纳米粒等运送系统可以对营养物质进行保护,是包埋和运送营养物质的理想材料。     

不同标记物质在黄曲霉毒素快速检测中的应用

黄曲霉毒素是I类致癌物,对人和动物都具有明确的致肝癌作用,开发适用的分析方法,特别是开发能够实现高通量和现场检测的快速分析方法,对保障农产品的食用安全性具有重要意义。本文综述介绍了黄曲霉毒素的发现历史、理化性质、毒性、代谢和限量标准,通过以不同标记物为主线系统地概述了近年来黄曲霉毒素快速分析方法的发展情况,总结了以这些标记物建立的快速分析方法的优缺点,并探讨了黄曲霉毒素快速分析方法存在的问题及未来的发展趋势,以期为开发更具有适用性的黄曲霉毒素快速检测技术提供文献参考。     

Poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped trans-cinnamaldehyde and eugenol for antimicrobial delivery applications

Eugenol and trans-cinnamaldehyde are natural compounds known to be highly effective antimicrobials; however, both are hydrophobic molecules, a limitation to their use within the food industry. The goal of this study was to synthesize spherical poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped eugenol and trans-cinnamaldehyde for future antimicrobial delivery applications. The emulsion evaporation method was used to form the nanoparticles in the presence of poly (vinyl alcohol) (PVA) as a surfactant. The inclusion of antimicrobial compounds into the PLGA nanoparticles was accomplished in the organic phase. Synthesis was followed by ultrafiltration (performed to eliminate the excess of PVA and antimicrobial compound) and freeze-drying. The nanoparticles were characterized by their shape, size, entrapment efficiency, and antimicrobial efficiency. The entrapment efficiency for eugenol and trans-cinnamaldehyde was approximately 98% and 92%, respectively. Controlled release experiments conducted in vitro at 37 °C and 100 rpm for 72 h showed an initial burst followed by a slower rate of release of the antimicrobial entrapped inside the PLGA matrix. All loaded nanoparticles formulations proved to be efficient in inhibiting growth of Salmonella spp. (Gram-negative bacterium) and Listeria spp. (Gram-positive bacterium) with concentrations ranging from 20 to 10 mg/mL. Results suggest that the application of these antimicrobial nanoparticles in food systems may be effective at inhibiting specific pathogens. PRACTICAL APPLICATION: Nanoencapsulation of lipophilic antimicrobial compounds has great potential for improving the effectiveness and efficiency of delivery in food systems. This study consisted of synthesizing PLGA nanoparticles with entrapped eugenol and trans-cinnamaldehyde. By characterizing these new delivery systems, one can understand the controlled-release mechanism and antimicrobial efficiency that provides a foundation that will enable food manufacturers to design smart food systems for future delivery applications, including packaging and processing, capable of ensuring food safety to consumers.     

The intelligent delivery systems for bioactive compounds in foods: Physicochemical and physiological conditions,absorption mechanisms,obstacles and responsive strategies

BackgroundBioactive natural compounds have received considerable attention due to their health benefits, including anti-oxidant, anti-cancer, anti-diabetes and cardiovascular disease-preventing functions. However, the stability of these sensitive compounds can be influenced by unfavourable environmental conditions during processing and storage. In addition, delivery of bioactive compounds via the oral route is restricted by various physiological barriers, including a harsh pH, gastrointestinal enzymes, the mucus layer, and the epithelium. Intelligent delivery systems are a promising method to protect bioactive molecules from degradation and improve their bioavailability.Scope and approachWe have demonstrated the physicochemical and physiological GI conditions. The structural composition of the epithelium and transport mechanisms of bioactives and nanoparticles across the intestinal epithelium were discussed. The effects of enhanced aqueous solubility, stability, bioaccessibility and bioavailability after encapsulation were illustrated. Furthermore, novel intelligent carriers that are responsive to the oral route, pH, enzymes and cell receptors were also discussed.Key findings and conclusionsThis comprehensive multidisciplinary review provides useful guidelines for the application of bioactive compounds in the food industry. Intelligent carrier systems are designed to improve the low solubility, poor stability and low permeability of the gastrointestinal tract, and they have the potential to improve oral bioavailability.     

Factors Affecting the Functional Properties of Whey Protein Products: A Review

Numerous why protein products (WPP) have been developed as excellent food ingredients with unique functional properties. However, the functional properties of WPP are affected by several compositional and processing factors. Recently, novel processing technologies such as high hydrostatic pressure, ultrasound, extrusion and tribomechanical activation have been used to modify the functional properties of WPP. Also, WPP have been used as delivery systems for functional ingredients and in edible films. The present paper reviews the latest developments in the role of different factors on the functional properties of WPP with emphasis on novel processing technologies, and interaction with other food ingredients     

双蛋白纳米颗粒Pickering乳液的构建及稳定性研究

为获得稳定性较好的蛋白基Pickering乳液,实验采用pH循环法以绿豆蛋白和乳清蛋白为原料制备双蛋白纳米颗粒并进行表征,进一步以此为基质制备Pickering乳液,并对Pickering乳液微观结构、粒径及流变学等进行表征,同时探讨了乳液的加工稳定性。结果：获得了粒径为100~250 nm的蛋白纳米颗粒;其制备的Pickering乳液为水包油型,且具有良好稳定性;与单一蛋白纳米颗粒乳液比较,双蛋白纳米颗粒乳液的乳化特性及其本身的稳定性有所提高。乳液的流变学说明乳液出现了剪切稀化现象,形成了凝胶网络结构。随着双蛋白中乳清蛋白比例的增加,乳液粒径减小,稳定性增加。因此,双蛋白制备的纳米颗粒Pickering乳液理化性质得到改善。研究结果可为混合蛋白构建稳定的乳液体系及活性成分的递送提供参考。