Food Hydrocolloids for Health最新文献

Food-grade hydrogels, those prepared with Generally Recognized as Safe (GRAS) polymers, are promising delivery systems. In this work, alginate hydrogels were studied for their ability to uphold flavonoids laden poly-lactic-co-glycolic acid (PLGA) nanoparticles, and their subsequent release pattern was observed through in vitro gastrointestinal environments. Flavonoids were derived from mandarin peels, and consisted of polymethoxyflavones, chiefly tangeretin and nobiletin, and flavanones, chiefly naringenin. Incorporating these into nanoparticles prepared from GRAS classified PLGA, hereinafter referred to as flavonoids-PLGA nanoparticles, offered the first layer of protection, which were then embedded into alginate hydrogels, offering the second layer of protection. This bilayered system was developed to ensure guarded passage of the bioactives through the severe gastric environment, which would otherwise lead to presystemic metabolism of the flavonoids, rendering them ineffective. The gels were characterised and a 6.0% alginate hydrogel was considered optimal as it offered a dense network, as confirmed by a field emission scanning electron microscope (FE-SEM) image, and a low porosity, which ensured retention of the nanoparticles. Gel rheology revealed the shear thinning behavior of hydrogels, and high resistance to deformation was observed for 6% hydrogel when subjected to a load of 500N. Subjecting the ensemble to gastrointestinal environments showed a negligible 4.0% release of flavonoids in the first 2 hours of the gastric phase, followed by a sustained release through the next 10 hours in the intestinal environment, as confirmed by mass spectrometry (MS) profiles. Confocal laser scanning microscope (CLSM) images of the hydrogel clearly revealed the pH-responsive swelling and release of the nanoparticles from the hydrogel in the intestinal phase. It is envisaged that these, and other similar findings, would eventually manifest into ‘functional hydrogels’ delivery systems that bear the ability to incorporate nutraceuticals whilst retaining their functionality, as viable products in the near future.

In the present study, quercetin (a flavonoid) was encapsulated using biodegradable composite polymers of sodium caseinate and shellac for its improved bioavailability. The quercetin-loaded shellac-caseinate composite nanoparticles (QSNPs) were prepared by anti-solvent precipitation method. Under the optimal combinations of process factors (sodium caseinate 2.5%, shellac 2% and pH 6.8,) the nanocomplexes had the sizes, PDI, zeta potential and encapsulation efficiency of 222 ± 0.19 nm, 0.11, -33.6 mV and 79%, respectively. The optimised nanocolloids were characterised using SEM and AFM microscopes for morphological features. The in vitro release study in simulated gastric and intestinal fluids showed a sustained release of the quercetin from the nanostructures. In rats, the oral administration of single equivalent dosage of quercetin (50 mg/kg b.wt) showed 18.6-fold increase in the relative bioavailability for QSNPs compared to suspension form. These results suggest that the composites of shellac/caseinate matrices can be promising carrier for the oral delivery of hydrophobic phytocompounds with enhanced therapeutic properties in various foods and pharmaceutical applications.

Soybeans are a known source of dietary proteins and potential bioactive peptides. In this study, a protein hydrolysate from soybean protein concentrate was produced using papain. The peptides were separated by ultrafiltration (< and > 3 kDa, LMMH (low molecular mass) and HMMH (high molecular mass), respectively) and sequenced through LC-MS/MS. To obtain a thorough identification of the peptides in the hydrolysate, different analysis methods and bioinformatics techniques were applied, covering a molecular mass range from more than 480 Da up to small dipeptides. The antioxidant and the inhibitory α -glucosidase and lipase potentials were evaluated by different in vitro tests. Sixty-nine peptides were identified in the HMMH fraction and 32 in LMMH, but only 16 matched the 118 sequences obtained by in silico simulated hydrolysis. Unlike previous reports, the HMMH fraction showed higher antioxidant activity, by all 5 in vitro methods applied, which was not accompanied by the in silico evaluation. Both high and low molecular mass fractions showed similar inhibitory activities against α -glucosidase and pancreatic lipase. LMMH, however, showed better results for α -glucosidase inhibition (IC50 = 0,94), in agreement with the in silico evaluation. This combination of bioactivities makes the fractions of this hydrolysate potential food ingredients with the possible ability to delay the lipid peroxidation of meat products, limiting the digestion of lipids in the product and also with the potential to delay the digestion of carbohydrates ingested in the same meal.

The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied. Breads containing rennet casein (RC) and a mixture of soy protein isolate and milk protein concentrate (SM) at two different levels (RC I, RC II; SM I, SM II) were prepared. Microstructural characteristics of the undigested and digested control (100% wheat flour) bread and high protein steam bread (HPCSB) versions were compared through scanning electron microscopy. The compact microstructure of HPCSBs displayed a network of proteins wrapped around starch granules and had fewer air cells compared to the control. The addition of both proteins influenced the microstructure of HPCSBs, which in turn affected their textural and starch digestion properties. The in vitro starch digestion of control CSB and HPCSBs confirmed that the addition of proteins is capable of lowering the starch hydrolysis (%). The highest starch hydrolysis was observed for the control wheat bread, followed by SM1 > RC I > SM II and RC II at the end of the small-intestinal digestion. The estimated glycaemic indices (eGI) for all HPCSBs were statistically lower than the control CSB. In comparison to control CSB, the microstructure of HPCSBs appeared more irregular, less porous, and compact during gastric and small intestinal digestion.

Bee pollen extract (BPE) based polymer nanoparticles (BPENP) were fabricated in the current study by using bovine serum albumin (BSA) and the complex was then coated by folic acid conjugated protamine to be targeted for cancer cells. Spectroscopic and microscopic methods were used to characterize the resultant nanoparticles. High flavonoid and polyphenolic contents were detected by HPLC. At 336 nm, it was found that BPENP provided the highest absorption by UV. The average particle size ranged between 25 and 40 nm. The inhibitory effects and IC50 values of the acquired BPE, BPENP, Avastin, or their combination at 24 and 48 h were detected against A549 lung cancer cells. The combination therapy assay of BPENP and Avastin revealed a very significant synergism between the two drugs with a low combination index (CI). These therapies particularly the combination therapy have significantly affected the expression of the HRAS, MAPK, and apoptotic genes such as Bax, Bcl-2, and Caspase 3. It was established that obtained BPENP might be employed to support the administration of Avastin for the treatment of lung cancer.

Concerns abouth diet-health relationships have led many people to include healthier snacks in their diets, including those with functional (including probiotic) properties. This study was focused on development of probiotic-loaded banana leathers. Two probiotic bacteria (the spore-forming Bacillus coagulans and the conventional non-spore-forming Lactobacillus acidophilus) and two polymeric matrices (digestible cassava starch and non-digestible bacterial cellulose - BC) have been used. The presence of probiotic bacteria (mainly L. acidophilus) reduced the tensile strength, elastic modulus and shear force of the leathers, while the BC-based leathers were stronger, stiffer and more resistant to shear stress than the starch-based ones. While a high probiotic viability was kept on fruit leathers loaded with B. coagulans during drying and room-temperature storage, those loaded with L. acidophilus suffered high viability losses upon drying, which was ascribed to osmotic stress. The nature of the biopolymeric matrix has not significantly influence the bacterial viability losses along processing and storage, or the final viable cell count released into the intestine (as assessed using an INFOGEST static in vitro simulated digestion model). The banana leathers loaded with B. coagulans were well accepted, irrespectively of being produced from BC or starch, although some negative comments on the texture and flavor of the BC-based ones have been more frequent than with the starch-based ones.

This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric analyses, the optimum conditions for the formation of CMC:Lf complex coacervates were pH 5.0 and a 1:14 ratio. Isothermal titration calorimetry showed that the complexes were formed in two stages: first, the interaction was driven by electrostatic attraction, and second, electrostatic and other interactions (such as hydrogen bonding) or structural conformations were present. The capsules formed with CMC:Lf complex coacervates had a spherical appearance with a well-defined core and were able to encapsulate 97% of SIO. The presence of SIO, CMC, and Lf in the capsules was confirmed by Fourier transform infrared analysis. The in vitro gastrointestinal digestion of capsules showed that 84.31% of β-carotene present in SIO was released in the intestine, with high bioaccessibility (67%). Additionally, Fickian diffusion was the mechanism observed for β-carotene release in the food model. Thus, it is possible to conclude that CMC:Lf complex coacervates are good wall material for encapsulating and protecting β-carotene for food fortification.

Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food product. Out of various strategies aimed to reduce/replace transfats and saturated fats in foods, oleogels are reported to be an innovative structured fat system used for industrial applications due to their nutritional and environmental benefits. This review will focus on the formulation methods and chemistry of oleogels, along with their recent food applications particularly in bioactive delivery and in other sectors complying with their need. An insight into the mechanism of gelation and various components of oleogels will be deliberated upon. Moreover, modified oleogels with improved technical and functional properties manufactured by use of several emerging technologies like ultrasound will also be reviewed.

Over the past century, there has been a large increase in the life expectancy of people around the globe, which means there has been a rise in diseases of the elderly. Age-related macular degeneration (AMD) is a sight-threatening condition of the eye characterized by a loss of central vision. Research suggests that macular pigment carotenoids, such as lutein and zeaxanthin, may inhibit the onset of this disease by protecting the eye from damaging light and oxidation. These carotenoids are chemically reactive hydrophobic molecules with a low water-solubility, chemical stability, and bioavailability. Consequently, many carotenoid-rich foods and supplements are not absorbed by the human body and do not exhibit their beneficial effects on eye health. In this article, we review the prevalence and characteristics of AMD, the sources of macular pigment carotenoids in foods, the factors limiting their bioavailability, and analytical approaches available to study their bioavailability and bioactivity. We then discuss different strategies for increasing the concentration of bioavailable macular pigment carotenoids in the human diet, including dietary sources, supplements, functional foods, and excipient foods, with an emphasis on colloidal systems that can be used for this purpose.

This research studied the formation of sodium polygalacturonate complexes with the antimicrobial drug "Tetracycline". The formation was confirmed by IR, UV and NMR spectroscopy. It was shown that the complexes were formed by electrostatic attraction and hydrogen bonding. The complexes demonstrated a high degree of drug binding to the polysaccharide matrix with the maximum content of tetracycline (6.68 wt %). The study of the antimicrobial activity of obtained compounds against S. aureus, B. cereus, E. coli showed no decrease in the antimicrobial effect compared to source tetracycline. Thus, the future research towards the new design compounds based on studied complexes could make contribution to a new generation of drugs based on pectin biopolymers.