Production of novel vitamin D3 loaded lipid nanocapsules for milk fortification

Lipid nanoparticles are carriers to improve stability, solubility, and efficacy of bioactive compounds. In this paper, novel vitamin D₃ loaded lipid nanocapsules (LNC) were produced by phase inversion method. The produced nanocapsules were characterised by particle size, polydispersity index, zeta potential, encapsulation efficiency, and encapsulation load. LNC showed sizes in the range of 31.43 to 36.66 nm. Optimum LNC formulation was selected for further analysis (such as morphological study, analysis of chemical structure, release study, and sensory evaluation). Transmission electron microscopy revealed that particles had approximately spherical shape. The Fourier transform infrared spectra indicated that no adverse reactions occurred between vitamin D₃ and lipid nanocapsules. About 9.6% of vitamin released in gastric simulated solution (pH: 1.2), which indicated that LNC can protect vitamin against acidic conditions. Sensory evaluation revealed the potential application of produced vitamin D₃ loaded LNC for development of fortified milk.     

柠檬醛纳米胶囊的制备及其稳定性研究

以明胶、阿拉伯胶为壁材,司班60(S-60)、吐温20(T-20)为乳化剂,制备柠檬醛纳米胶囊。采用高压乳匀法,通过正交试验设计优化柠檬醛纳米胶囊的制备。采用动态光散粒径仪对其性能进行检测,利用顶空固相微萃取气质联用对柠檬醛主要降解产物进行研究。结果表明,壁材总量0.4%(明胶∶阿拉伯胶为1∶1),乳化剂总量0.4%(S-60∶T-20为2∶3),pH为3.8的缓冲液(1mol/L柠檬酸和1mol/L柠檬酸钠),柠檬醛0.1%,经120MPa压力均质3次。所制备得到的柠檬醛纳米胶囊体系稳定,平均粒径为228.4nm±7nm,柠檬醛纳米胶囊储藏6d(45℃)后柠檬醛剩余量为54.4%±0.2%。     

肠溶包衣乳糖酶纳米微囊的制备及稳定性研究

研制一种在胃和肠液中对乳糖酶具有保护作用的口服制剂。采用复乳法制备了肠溶包衣乳糖酶纳米微囊,对其理化性质进行了评价;研究了制备过程中影响乳糖酶活性的主要因素,并采取了一定的保护策略;对微囊化的乳糖酶在人工胃液和人工肠液中的稳定性进行了考察。结果表明,超声强度越大,活性损失越多;在二氯甲烷中引入乙酸乙酯(体积比为1∶1),复乳化采用高压均质,有利于保护乳糖酶的活性。在内水相添加牛血清白蛋白、聚乙烯醇和聚乙二醇400等保护剂,可有效提高乳糖酶的活性。制备的肠溶包衣乳糖酶纳米微囊在人工胃液中2h乳糖酶剩余活性为88.97%,在含胰酶的人工肠液中6h,其活性保留可达95%以上,有望成为乳糖酶口服制剂的有效剂型。     

Microstructure and physico-chemical evaluation of nano-emulsion-based antimicrobial peptides embedded in bioactive packaging films

Customized application of antimicrobial peptide (AMP) ‘nisin’ directly into food (neither in active packaging nor encapsulated form) is expensive and associated with loss of activity due to deactivation in complex food systems. The purpose of the present study was to fusion the two concepts for improved bioavailability i.e. AMP nanoencapsulation and biopolymer immobilizing to formulate the next generation biodegradable films embedded with either active agent, nano-encapsulated active agent or both of them. Nanoliposomes were prepared using soy-lecithin by microfluidizer at 2000 bar with 5 cycles to generate an average size of 151 ± 4 nm with 50 ± 3% encapsulation efficiency. For active films, nisin had demonstrated no negative impact on transparency, thickness and water sorption behavior obtained by GAB model (25 °C, 0–0.95 a_w). For nano-active films, the results clearly illustrated that different physico-chemical properties including barrier (oxygen and water vapor permeability), color and transparency (200–900 nm) remained comparable to native hydroxypropyl methylcellulose (HPMC) films and were significantly improved than using lecithin directly without nano-scale restructuring. The microstructure studies (topography and morphology) by scanning and transmission electron microscopes (SEM/TEM) revealed different (pore, lamellar, fusion) modes of nisin release from nanoliposomes embedded in HPMC matrix. As microbiological worth, nisin nano-emulsion (encapsulated and free nisin) films were effective against potential foodborne pathogen Listeria monocytogenes. This innovative concept of biodegradable nano-active films may thus be a preventive system toward improved food safety.     

天门冬酰胺酶纳米囊的药动学及生物等效性研究

作者研究了载天门冬酰胺酶(Asparaginase,AN)自组装透明质酸-聚乙二醇(Hyaluronic acid-graft-poly(ethylene glycol),HA-g-PEG)/γ-环糊精(γ-cyclodextrin,γ-CD)纳米囊(HA-gPEG/γ-CD nanocapsules loaded with AN,AHRPs)在雄性SD大鼠体内的药代动力学和生物等效性。考察了AHRPs的透射电镜、粒径、Zeta电位、包封率,并分别测定大鼠静脉给予AHRPs和游离AN后,不同时间点大鼠血浆样品中AN的活性。采用DAS 2.1.1软件计算药动学参数,对AHRPs和游离AN进行生物等效性评价。经计算,AHRPs的平均粒径为(410.30±3.20)nm,Zeta电位为(-31.40±1.65)m V,平均包封率为(42.80±4.37)%。AHRPs和游离AN的主要药动学参数AUC(0~48 h)分别为(104.01±1.68)U/(m L·h)和(46.38±1.98)U/(m L·h),AUC(0~∞)分别为(131.03±19.67)U/(m L·h)和(51.44±3.01)U/(m L·h),t1/2分别为(4.31±1.53)h和(1.86±0.38)h。与游离AN比较,AHRPs的AUC(0~48 h)、AUC(0~∞)和t1/2分别提高了2.24、2.55和2.32倍。AUC(0~48 h)、AUC(0~∞)和Cmax的90%可置信区间分别为77.1%~78.7%、76.7%~78.3%、98.9%~100.5%。AHRPs延长了AN在大鼠体内的生物半衰期,提高了AN在大鼠体内的生物利用度,且AHRPs与游离AN不具有生物等效性。     

Nanoemulsions: formation,stability and an account of dietary polyphenol encapsulation

To enhance nutraceutical performance, vehicle systems are required to promote the usage of food supplements, which have shown an increasingly growing demand. These food supplements such as dietary polyphenols are nutritious constituents but with varying solubility, sensitivity to oxygen, light, temperature, or adverse effects encountered during processing, making their incorporation difficult in foods. Additionally, these are bound to the food matrix so tightly, that they are not available to be taken up in the digestive system causing less absorption in the gastrointestinal tract. To counter these challenges, polyphenols are encapsulated in nanoemulsion-based delivery systems which forms an effective approach to enhance and improve their bioavailability. Because of their small droplet size, these exhibit various benefits over conventional emulsions making them suitable for usage in the food industry. This review summarises the basic characteristics of nanoemulsions and their application to enhance the stability of polyphenols.     

纳米相变胶囊及其整理棉织物的调温性能

为解决微米相变胶囊在应用中潜在的问题,合成2种不同相变温度的纳米相变微胶囊,借助透射电镜和差示扫描量热仪研究2种胶囊的粒径和储热性能。采用浸轧工艺整理棉针织物,用红外测温仪和织物透气量仪测定整理织物的调温和透气性能。研究结果表明,胶囊的粒径约150 nm,核壳体积比为1:1,峰值相变温度分别为37.1 ℃和33.1 ℃,相变焓分别为57.2 J/g和57.8 J/g。整理织物的热焓可达7000 J/m2左右,整理织物升温或降温速率明显减缓,具有智能调温功能,但透气性能略有降低。采用纳米相变微胶囊整理织物可以制备具有调温功能的纺织品。     

Preparation of microencapsulated xanthophyll for improving solubility and stability by nanoencapsulation

A microencapsulated xanthophyll preparation method, using an ultrasonic cell grinder synchronizing emulsification inclusion procedure, was developed for improving the stability and water solubility of xanthophyll. The microencapsulated xanthophyll was analyzed, tested and characterized by methods, including high performance liquid chromatography, Fourier transform infrared spectrum, high resolution scanning electron microscopy, thermo-gravimetric analysis, and X-ray powder diffraction. The half-life (t ½) of the microencapsulated xanthophyll against light, heat and oxygen was 7.1 weeks, 5.1 h and 9.2 weeks, respectively. Compared with non-encapsulated xanthophyll, the stability of the microencapsulated xanthophyll against light, heat and oxygen was improved by 5.6 times, 1.9 times and 7.7 times, respectively. The results also showed that the fat soluble xanthophyll was successfully converted into microencapsulated xanthophyll with good water solubility (over 0.125 g/g). The investigation can be of a great interest for food, drink, pharmaceutical, cosmetic and related scientists considering the health benefit effect of xanthophyll and the unsuccessful attempts hitherto to render it completely water-soluble for a full use.     

Biodegradable polymers as wall materials to the synthesis of bioactive compound nanocapsules

BackgroundNanoparticles have been synthetized using polymers as wall materials to protect bioactive compounds against external factors (light, heat and oxygen), increasing the stability and improving the bioavailability of nanoencapsulated compounds.Scope and approachThe encapsulation processes and type of polymers (natural or synthetic) exert a direct impact on the synthesis of bioactive compound nanocapsules, which reflect in parameters, such as size, zeta potential, encapsulation efficiency, aqueous solubility, aqueous stability, surface permeability, desired bioactive compounds release profile and wall resistance; and these characteristics might limit its use by food, pharmaceutical and cosmetic industries. This review summarizes researches on nanocapsules synthesis (advantages and limitations of different techniques) and focuses on the importance of different biodegradable polymers as wall materials for obtaining stable and safe nanocapsules.Key findings and conclusionsDifferent wall materials can be used to synthesize bioactive compound nanocapsules; however, biodegradable polymeric nanocapsules have proven to be one of the most stable structures during storage and showed high efficiency to control the release of encapsulated compounds and due to these characteristics, they have been focus of various studies for future applications in health and food-related areas.     

Combined effect of microwave and ultrasonication treatments on the quality and stability of sugarcane juice during cold storage

The main objective of this study was to investigate the combined effect of microwave (MW) treatment (2450 MHz for 120 s), ultrasonication (US) (24 KHz, 20 °C for 20 min) and combined treatment (MW-US) on the quality and stability of sugarcane juice (SCJ) during 21 days of storage at 4 °C. The effect of the treatments and storage time on physicochemical, bioactive compounds (total phenolic, flavonoids and ascorbic acid content) and microbial analysis of SCJ. No significant (P < 0.05) changes were observed in °Brix, while there was an increase in pH and a decrease in titratable acidity in all treatments. Compared to US and MW, MW-US treatments was more effective in preserving colour attributes, total phenolic and flavonoids contents, ascorbic acid and antioxidant capacities of the SCJ during storage. The results regarding the microbial count indicate that more microbial safety and longer shelf life was achieved by MW-US. MW-US treatment is an effective technology for improving the safety and shelf life of SCJ by minimising quality changes, retaining bioactive compounds and reducing microbial growth during storage.     

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike.     

The profile,content and antioxidant activity of anthocyanin in germinated naked barley grains with infrared and hot air drying

Anthocyanin-rich naked barley has attracted considerable attention recently. In this study, the naked barley was allowed to germinate and took samples every 12 h, and dried by infrared or hot air. A total of 11 anthocyanins were detected, and germination and drying did not cause their profile to change. The total content of anthocyanins increased after germination, and hot air drying (53.45–68.53 mg/100 g) was more reserved than infrared drying (46.44–55.46 mg/100 g). Moreover, the sprouting improved the ferric reducing antioxidant power and the free radical scavenging ability of ABTS, DPPH, hydroxyl and superoxide anion capacity, and the germinated for 24 h by hot air drying sample had the strongest antioxidant capacity. Meanwhile, the metabolic position of seven anthocyanins was accurately found in the anthocyanin metabolic pathway. This study provides a theoretical basis for germination and hot air drying to improve the bioactive components and antioxidant properties of naked barley.     

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

Processing and stabilising onion wastes (residues and surpluses of onion) could solve the environmental problem derived from a great onion wastes disposal. Moreover, obtaining stabilised onion by-products as natural antioxidant food ingredients could be advantageous to food industry, not only to improve the use of onion wastes but also to obtain new natural and functional ingredients. The aim of this study was to characterise onion by-products – juice, paste and bagasse – from two Spanish onion cultivars – ‘Figueres’ and ‘Recas’ – that have been stabilised by thermal treatments – freezing, pasteurisation and sterilisation – in order to evaluate the effect of the processing and stabilisation treatment on the bioactive composition, antioxidant activity and polyphenol oxidase (PPO) enzyme inhibition capacity. The results obtained triggered to choose one onion by-product offering better characteristics for its potential development as a food ingredient: source of antioxidant and antibrowning bioactive compounds. In this study it was shown that processing of ‘Recas’ onion wastes to obtain a paste (mixture content) and applying a mild pasteurisation were the best alternatives to obtain an interesting stabilised onion by-product with good antioxidant properties that made useful its use as functional food ingredient.     

Anti-inflammatory potential of mushroom extracts and isolated metabolites

BackgroundIn the recent years natural resources are being in focus due to their great potential to be exploited in the discovery/development of novel bioactive compounds and, among them, mushrooms can be highlighted as alternative sources of anti-inflammatory agents.Scope and approachThe present review reports the anti-inflammatory activity of mushroom extracts and of their bioactive metabolites involved in this bioactive action. Additionally the most common assays used to evaluate mushrooms anti-inflammatory activity were also reviewed, including in vitro studies in cell lines, as well as in animal models in vivo.Key findings and conclusionsThe anti-inflammatory compounds identified in mushrooms include polysaccharides, terpenes, phenolic acids, steroids, fatty acids and other metabolites. Among them, polysaccharides, terpenoids and phenolic compounds seem to be the most important contributors to the anti-inflammatory activity of mushrooms as demonstrated by numerous studies. However, clinical trials need to be conducted in order to confirm the effectiveness of some of these mushroom compounds namely, inhibitors of NF-κB pathway and of cyclooxygenase related with the expression of many inflammatory mediators.     

Effect of principal polyphenolic components in relation to antioxidant activity in conventional and organic red wines during storage

Many of the health beneficial physiological effects of the spice—turmeric (Curcuma longa), documented in recent years are attributable to the major flavour and colouring compound curcumin. Considerable decrease in the concentration of bioactive compound curcumin has been observed during the heat processing of turmeric. This study was aimed at understanding the nature of altered/degraded compounds formed from the bioactive spice compound—curcumin as a result of heat treatment encountered during domestic cooking. Among several of the degradation compounds of curcumin, three major ones were characterized as ferulic acid, vanillin and vanillic acid on the basis of their UV absorption, proton NMR spectra and mass spectral data of LC fractions, as well as by comparison of the three identified compounds with respective standards. The study confirmed the vulnerability of the diketone bridge in curcumin molecule to heat. In addition, formation of vanillic acid and vanillin indicated that the molecule is sensitive to heat at the first carbon atom of the alkyl chain which is connecting the two phenyl moieties.     

Recovery of bioactive compounds in kiwifruit juice by ultrafiltration

Food quality is not only a function of nutritional values but also of the presence of bioactive compounds exerting a positive effects on human health.This research was undertaken to study the influence of the ultrafiltration (UF) on the composition of some bioactive compounds of the kiwifruit juice in order to develop a natural product which can be used to fortify foods and beverages. At the same time the effect of transmembrane pressure (TMP) and temperature on the permeate flux was also investigated in order to identify the optimal operating conditions for the processing of the juice. An optimal TMP value occurred at 0.6–0.65 bar in different conditions of cross flow velocities. Steady-state permeate fluxes increased linearly with temperature in the range 20–30 °C.The kiwifruit juice was clarified in optimal operating conditions, according to the batch concentration mode, up to a final volume reduction factor (VRF) of 2.76.The analyses of flux decay according to fouling models reported in the literature revealed that the formation of a cake layer covering the entire surface of the membrane is the main cause of the membrane fouling.Most bioactive compounds of the depectinised kiwifruit juice were recovered in the clarified fraction of the UF process. The rejection of the UF membrane towards total phenolics was 13.5%. The recovery of glutamic, folic, ascorbic and citric acids, in the clarified juice, with respect to the initial feed, was dependent on the final VRF of the UF process: an increase of the VRF determines an increase of these compounds in the clarified juice. The rejections of the UF membrane towards these compounds were in the range 0–4.3%.

Industrial relevance

Among different substances contained in the kiwifruit a primary role, in the safeguard of the human health, is carried out by some bioactive compounds such as ascorbic, folic, citric, glutamic acids and polyphenols.This research was undertaken to study the influence of ultrafiltration on the composition of these compounds in order to develop a natural product which can be used to fortify foods and beverages.     

Bioactive Compounds and Antioxidant Activity of Bunchosia glandulifera

Bunchosia glandulifera is a red-colored fruit and a source of bioactive compounds with antioxidant potential. The fruit was collected in the city of Santo Antonio Patrulha-Brazil, and the pulp contained phenolic compounds, anthocyanins, flavonoids, lycopene, β-carotene, vitamin C, and caffeine. Rutin, vitexin, and quercitrin were the phenolic compounds identified in the pulp. The concentrations of lycopene (16.39 mg/100 g fruit) and β-carotene (8.10 mg/100 g fruit) provided the fruit’s distinct color. The fruit pulp was rich in caffeine (206.35 mg/100 g) and showed antioxidant activity as determined by Ferric Reducing Antioxidant Power, 2,2′-Azinobis-(3-Ethylbenzothiazoline-6-Sulfonic acid, and 2,2 Difenil-1-Picrilhidrazil. The high antioxidant activity was due to its high levels of bioactive compounds.     

Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts

The antimicrobial properties of phenolic extracts of Portuguese wild edible mushroom species (Lactarius deliciosus, Sarcodon imbricatus and Tricholoma portentosum) against pathogens were investigated. The minimal inhibitory concentrations (MICs) were evaluated for the entire mushroom, the cap and the stipe, separately; the portion of the mushroom used proved to be influenced in the results obtained, which are directly correlated with the content of total phenols and flavonoids in the extracts. The growth of Gram-positive bacteria (Bacillus cereus, B. subtilis,) was well inhibited by these mushrooms, while Escherichia coli (Gram-negative bacteria) was resistant. The study on the antifungal effect of these mushrooms revealed that Candida albicans and Cryptococcus neoformans were differently inhibited for the mushrooms used.     

Comparative evaluation of microwave‐assisted extraction and preheated solvent extraction of bioactive compounds from a plant material: a case study with cabbages

Preheated solvent extraction (PSE) was evaluated via the analysis of the extraction kinetics, microstructure of extracted samples and energy consumption as alternative to microwave‐assisted extraction (MAE). Cabbage outer leaves and ethanol were used as test material and extraction solvent, respectively. MAE was first optimised in terms of glucosinolates and phenolics yields; total antioxidant activity of the extracts was also assessed. MAE at a specific absorbed power of 0.37 W g^?1 for 9 min was selected as optimum condition to extract glucosinolates and phenolics, while PSE was optimised at 6 min of the extraction. The highest normalised total glucosinolates and phenolic contents as well as antioxidant activities of the extracts obtained via MAE were not significantly different from those obtained via PSE. Confocal laser scanning microscopy revealed no significant differences in cabbage cell damages rendered by MAE and PSE. PSE nevertheless exhibited slightly higher specific energy consumption than MAE.     

Phenolic composition and free radical scavenging activity of different apple varieties in relation to the cultivar,tissue type and storage

The aim of this research was to evaluate the influence of genotype, tissue type and cold storage on the bioactive compounds content and on the antiradical activity (AA) of different apple cultivars (Golden cl. B, Fuji cl. Kiku8, Braeburn cl. Hillwell). The content of analysed phyto-compounds depended on the clone, on the part of fruit, and to a minor extent, on the storage. For EC₅₀ data, the cultivar represented the main source of variation and the interaction with the type of tissue, was significant. The AA of apples, measured by means of the DPPH test, was highly correlated to the flavan-3-ols content, which represents a good predictor of the apple antiradical power. The new Braeburn’s clone, the Hillwell, had the worst AA related to a minor phyto-chemical content. Also, its phenolic content was dramatically reduced after cold storage (flesh: −50%; peels: −20%; p < 0.05). Obtained results underlined the key role of the genotype on the content of the nutraceutical power of apples, which is important to improve their quality and consumption benefits, suggesting to the breeders to pay more attention to the potential healthy compounds in the development of new hybrids.