Food-grade Delivery Research Articles

Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticles

Recently, Pickering emulsions have been considered as an efficient method to maintain and protect the functional properties of essential oils against the harsh conditions. In this research, the encapsulation of d-limonene, as an aromatic component with several distinct properties, was conducted through optimizing the production of Pickering emulsions stabilized by chitosan nanoparticles (CSNPs) and using the response surface methodology; independent variables were different concentrations of CSNPs (0.43, 0.25, and 0.07% w/v) and ratio of d-limonene to Pickering emulsions (5, 15, and 25%). The stability of the emulsions increased at higher contents of the CSNPs. By increasing the concentration of CSNPs and ratio of d-limonene to Pickering emulsion, viscosity of Pickering emulsions was considerably increased. Considering the chemical interactions, thermal behaviors, and crystallinity of samples, CSNPs can be used as an appropriate stabilizer for d-limonene-loaded emulsions and a food grade delivery carrier for the bioactive compounds.

Supplementation with a new food grade delivery system of Boswellia and Centella in the intervertebral discs registry: the Sager study.

The aim of this registry study was to investigate the potential of a new food-grade formulation of the association of Boswellia serrata and Centella asiatica extracts (Boswellia/Centella Phytosome, [BCP]) in combination with standard management (SM) to produce a faster re-expansion of the intervertebral disks in symptomatic subjects with "flattened" disks in the lower spine, due to wrong posture and compression after repeated trauma. The study was designed as a 3-6 months pilot registry. Three groups of subjects were comparable for characteristics and symptoms at baseline: SM+BCP; SM; SM+glucosamine. No side effects were observed. Regarding target measurements at 3 and 6 months, height increased in the BCP group vs. the other two groups. The total spine length improved in the BCP group (P<0.05); in particular at 6 months the increase was doubled with BCP. SM was effective in producing elongation but the association with BCP made spinal elongation faster, more effective, with a better expansion of the intervertebral disks. Regarding ultrasound measurements, BCP was able to significantly ameliorate the posterior disk space (P<0.05) and decreased disk density more than the other groups of the study. Signs/symptoms and mobility were improved with BCP (P<0.05), while rescue medications decreased. The loss of working days was reduced with all managements (significantly more in BCP group than in the other two). The relative effects on spinal elongation, disk space, signs/symptoms of BCP appeared to double the efficacy of SM, improving symptoms associated to a very good tolerability of BCP.

Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts

This work reports on the development of electrosprayed chitosan/gelatin microparticles for encapsulation purposes. Initially, the effects of the chitosan molecular weight (Mw), biopolymers and solvent composition on solution properties and capsule formation were investigated. Results demonstrated that the sprayability of the blend solutions was mainly determined by a critical range of solids content, which was needed for chain entanglement and subsequent capsule formation, and by their rheological properties. SAXS experiments from selected electrospraying solutions showed that clustered networks between both biopolymers were formed due to the electrostatic interactions between the positively charged amino groups in chitosan and negatively charged amino acid residues in gelatin. As a model bioactive extract, an anthocyanin-rich black carrot extract (BCE) was loaded into selected chitosan/gelatin electrosprayed structures and the encapsulation efficiency and release into two food simulants (ethanol 10% and acetic acid 3%) was evaluated. Faster and greater release was observed in the acetic acid medium as expected and the results showed that the main factor affecting the bioactive release was the blend composition, i.e. increasing the chitosan content of the formulations limited BCE release.

Novel nanostructured lipid carriers as a promising food grade delivery system for rutin

The aim of the present study was to encapsulate rutin by nanostructured lipid carriers (R-NLCs), as a solution to eliminate the fortification difficulties and provide healthier functional foods. Rutin was loaded into food grade NLCs in different rutin to lipid ratios using high shear rate homogenization method. Colloidal properties of R-NLCs such as particle size, poly dispersity index, encapsulation efficiency, loading capacity, and encapsulation stability were studied. R-NLCs with a rutin to lipid ratio of 10% were selected as an optimum formulation. Morphological studies have shown that R-NLCs are round shaped particles with smooth surfaces. The R-NLC fortified food samples and models were subjected to pH, physical and thermal stability, and turbidity analysis. The results indicated that the developed R-NLCs could provide a method for designing new functional foods based on nanocarriers.

Formulation and antifungal performance of natamycin-loaded liposomal suspensions: the benefits of sterol-enrichment

The aim of this study is to develop and evaluate food-grade liposomal delivery systems for the antifungal compound natamycin. Liposomes made of various soybean lecithins are prepared by solvent injection, leading to small unilamellar vesicles (<130 nm) with controlled polydispersity, able to encapsulate natamycin without significant modification of their size characteristics. Presence of charged phospholipids and reduced content of phosphatidylcholine in the lecithin mixture are found to be beneficial for natamycin encapsulation, indicating electrostatic interactions of the preservative with the polar head of the phospholipids. The chemical instability of natamycin upon storage in these formulations is however significant and proves that uncontrolled leakage out of the liposomes occurs. Efficient prevention of natamycin degradation is obtained by incorporation of sterols (cholesterol, ergosterol) in the lipid mixture and is linked to higher entrapment levels and reduced permeability of the phospholipid membrane provided by the ordering effect of sterols. Comparable action of ergosterol is observed at concentrations 2.5-fold lower than cholesterol and attributed to a preferential interaction of natamycin–ergosterol as well as a higher control of membrane permeability. Fine-tuning of sterol concentration allows preparation of liposomal suspensions presenting modulated in vitro release kinetics rates and enhanced antifungal activity against the model yeast Saccharomyces cerevisiae.

Comparative Spectroscopic Studies on Curcumin Stabilization by Association to Bovine Serum Albumin and Casein: A Perspective on Drug-Delivery Application

Curcumin is a natural polyphenolic compound with anticancer, anti-inflammatory, and antioxidation properties. Low water solubility and rapid hydrolytic degradation are two challenges limiting use of curcumin. In this study, the role of the native/modified forms of bovine serum albumin and casein, as food-grade biopolymers and safe drug delivery systems and also protein chemical modification in stabilizing of curcumin were surveyed. Investigation on curcumin stability indicated that curcumin binding to the native bovine serum albumin is stronger than the modified bovine serum albumin, and hence, native protein could suppress water-mediated curcumin degradation. Drug competitive binding, fluorescence resonance energy transfer, and molecular docking studies suggested that the binding site for curcumin has not been changed upon albumin modification. Moreover, different observations were made for both the native and modified caseins. It appears from thermodynamic analyses that in “protein-curcumin” systems, water molecules are excluded from the vicinity of curcumin, so that some of them may provide novel tools to increase both food quality and the bioavailability of curcumin as a health promoting agent.

Nanoscalar Structures of Spray-Dried Zein Microcapsules and in Vitro Release Kinetics of the Encapsulated Lysozyme As Affected by Formulations

Sustained release of antimicrobials may be a viable solution to enhance the bioavailability during the shelf life of food products. In this work, spray-drying was used to encapsulate a model antimicrobial of lysozyme in corn zein. The effects of zein/lysozyme (20:1 to 4:1) and zein/thymol (1:0 to 4:1) ratios on the microstructures of microcapsules and in vitro release profiles of the encapsulated lysozyme were investigated. In all cases, less lysozyme was released at higher pH, resulting from stronger molecular attraction between zein and lysozyme. Nanoscalar matrix structures of microcapsules were correlated with release characteristics of the encapsulated lysozyme. At intermediate zein/lysozyme (10:1) and zein/thymol (50:1) ratios, microcapsules had a continuous matrix structure and showed sustained release (11.1-65.3%) of lysozyme at pH 6 over 49 days. This work may be developed into practical food grade delivery systems of antimicrobials.

Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components

To develop edible delivery systems suitable for food applications, regulations require that solvents and ingredients are either generally recognized as safe or listed by the Food and Drug Administration as processing aids. In this work, we studied a food grade polymer-corn zein, a category of alcohol-soluble proteins, as the carrier material for microencapsulating bioactives. Zein is insoluble in aqueous solutions; zein-based delivery systems may thus maintain the integrity in aqueous food products during processing and storage. Three alcohols, i.e., ethanol, methanol, and isopropanol, with an appropriate amount of water were used to dissolve zein. A supercritical anti-solvent process was applied to synthesize micro- and nanoparticles of zein for edible delivery systems of bioactive compounds. We studied critical variables during the particle formation: polymer concentration, CO2 flow rate, and co-solvent chemistry. Particles were produced only when mass transfer was fast enough that the co-solvent in the atomized droplets could be extracted by the reservoir CO2 and polymers could nucleate and grow into particles. Manipulation of the above variables enabled the production of micro- and nanoparticles, which can be used as bases for microencapsulating bioactives. Our results demonstrated promising applications of the supercritical anti-solvent technology to synthesize food grade delivery systems of bioactive food ingredients that can enhance the healthfulness, safety, and quality of food products.