Soybean lecithin-stabilized oil-in-water (O/W) emulsions increase the stability and in vitro bioaccessibility of bioactive nutrients

2021 ◽  
Vol 338 ◽  
pp. 128071
Author(s):  
Qiong-Qiong Yang ◽  
Zhongquan Sui ◽  
Wei Lu ◽  
Harold Corke
Keyword(s):  
Soybean Lecithin ◽  
Oil In Water ◽  
In Vitro Bioaccessibility ◽  
The Stability

scholarly journals Encapsulation of Lutein via Microfluidic Technology: Evaluation of Stability and In Vitro Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2646
Author(s):  
Yuanhang Yao ◽  
Jiaxing Jansen Lin ◽  
Xin Yi Jolene Chee ◽  
Mei Hui Liu ◽  
Saif A. Khan ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Fluid Flows ◽  
Technology Evaluation ◽  
Delivery Vehicle ◽  
Microfluidic Technology ◽  
Age Related ◽  
In Vitro Bioaccessibility ◽  
Control Fluid ◽  
The Stability

Inadequate intake of lutein is relevant to a higher risk of age-related eye diseases. However, lutein has been barely incorporated into foods efficiently because it is prone to degradation and is poorly bioaccessible in the gastrointestinal tract. Microfluidics, a novel food processing technology that can control fluid flows at the microscale, can enable the efficient encapsulation of bioactive compounds by fabricating suitable delivery structures. Hence, the present study aimed to evaluate the stability and the bioaccessibility of lutein that is encapsulated in a new noodle-like product made via microfluidic technology. Two types of oils (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein, and two customized microfluidic devices (co-flow and combination-flow) were used. Lutein encapsulation was created by the following: (i) co-flow + SO, (ii) co-flow + OL, (iii) combination-flow + SO, and (iv) combination-flow + OL. The initial encapsulation of lutein in the noodle-like product was achieved at 86.0 ± 2.7%. Although lutein’s stability experienced a decreasing trend, the retention of lutein was maintained above 60% for up to seven days of storage. The two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%; combination-flow: 3.6 ± 0.6%) and SO and OL also showed no difference in lutein bioaccessibility (SO: 3.4 ± 0.8%; OL: 3.3 ± 0.4%). These results suggest that the types of oil and device do not affect the lutein bioaccessibility. Findings from this study may provide scientific insights into emulsion-based delivery systems that employ microfluidics for the encapsulation of bioactive compounds into foods.

scholarly journals Effect of Membrane Surface Modification Using Chitosan Hydrochloride and Lactoferrin on the Properties of Astaxanthin-Loaded Liposomes

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 610 ◽  
Author(s):  
Mengdan Qiang ◽  
Xiao Pang ◽  
Dexue Ma ◽  
Cuicui Ma ◽  
Fuguo Liu
Keyword(s):  
Surface Modification ◽  
Ultrasonic Method ◽  
Membrane Surface ◽  
Egg Yolk ◽  
Electrostatic Deposition ◽  
Heat Degradation ◽  
Chitosan Hydrochloride ◽  
In Vitro Bioaccessibility ◽  
The Stability

Astaxanthin-loaded liposomes were prepared by a thin-film ultrasonic method, and the effects of the different membrane surface modifiers chitosan hydrochloride (CH) and lactoferrin (LF) on the physicochemical stability of the liposomes and bioaccessibility of astaxanthin were studied. Based on the negative charge characteristics of egg yolk lecithin, LF and CH with positive charge were assembled on the surface of liposomes by an electrostatic deposition method. The optimal concentrations of modifiers were determined by particle size, zeta potential and encapsulation efficiency. The interaction between the liposomes and the coatings was characterized by Fourier Transform infrared spectroscopy. The stability of astaxanthin in different systems (suspension and liposomes) was investigated, and its antioxidant capacity and bioaccessibility were determined. The results showed that both membrane surface modifications could interact with liposomes and protect astaxanthin from oxidation or heat degradation and enhance the antioxidant activity of the liposome, therefore membrane surface modification played an important role in stabilizing the lipid bilayer. At the same time, the encapsulated astaxanthin exhibited higher in vitro bioaccessibility than the free astaxanthin. CH and LF modified liposomes can be developed as formulations for encapsulation and delivery of functional ingredients, providing a theoretical basis for the development of new astaxanthin series products.

Development and evaluation of a novel nanofibersolosome for enhancing the stability, in vitro bioaccessibility, and colonic delivery of cyanidin-3-O-glucoside

2021 ◽  
Vol 149 ◽  
pp. 110712
Author(s):  
Mohammad Rezaul Islam Shishir ◽  
Hao Suo ◽  
Xiaobing Liu ◽  
Qingzheng Kang ◽  
Jianbo Xiao ◽  
...  
Keyword(s):  
Colonic Delivery ◽  
In Vitro Bioaccessibility ◽  
The Stability

scholarly journals Improving the In Vitro Bioaccessibility of β-Carotene Using Pectin Added Nanoemulsions

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 447 ◽  
Author(s):  
Júlia Teixé-Roig ◽  
Gemma Oms-Oliu ◽  
Sara Ballesté-Muñoz ◽  
Isabel Odriozola-Serrano ◽  
Olga Martín-Belloso
Keyword(s):  
Particle Size ◽  
Lipophilic Compounds ◽  
Gastrointestinal Conditions ◽  
Physicochemical Stability ◽  
Oil In Water ◽  
In Vitro Bioaccessibility ◽  
Β Carotene ◽  
Over Time ◽  
Carotene Degradation

The intestinal absorption of lipophilic compounds such as β-carotene has been reported to increase when they are incorporated in emulsion-based delivery systems. Moreover, the reduction of emulsions particle size and the addition of biopolymers in the systems seems to play an important role in the emulsion properties but also in their behavior under gastrointestinal conditions and the absorption of the encapsulated compound in the intestine. Hence, the present study aimed to evaluate the effect of pectin addition (0%, 1%, and 2%) on the physicochemical stability of oil-in-water nanoemulsions containing β-carotene during 35 days at 4 °C, the oil digestibility and the compound bioaccessibility. The results showed that nanoemulsions presented greater stability and lower β-carotene degradation over time in comparison with coarse emulsion, which was further reduced with the addition of pectin. Moreover, nanoemulsions presented a faster digestibility irrespective of the pectin concentration used and a higher β-carotene bioaccessibility as the pectin concentration increased, being the maximum of ≈36% in nanoemulsion with 2% of pectin. These results highlight the potential of adding pectin to β-carotene nanoemulsions to enhance their functionality by efficiently preventing the compound degradation and increasing the in vitro bioaccessibility.

scholarly journals Evaluation of Stability and In-Vitro Bioaccessibility of Encapsulated Lutein via Microfluidic Technology

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 80-80
Author(s):  
Yuanhang Yao ◽  
Jiaxing, Jansen Lin ◽  
Mei Hui Liu ◽  
Saif A Khan ◽  
Jung Eun Kim
Keyword(s):  
High Performance ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Staple Food ◽  
Food Ingredients ◽  
C Storage ◽  
Microfluidic Technology ◽  
In Vitro Bioaccessibility ◽  
The Stability

Abstract Objectives Inadequate intake of lutein was relevant to a higher risk of aging-related eye disease. Since lutein cannot be synthesized in body, it should be obtained from the food. However, lutein has been barely incorporated into food because it is prone to degradation and is poor bioaccessible in the gastrointestinal tract. Thus, this present study aimed to encapsulate lutein in staple food using excipient emulsions via a novel microfluidic technique and to assess the stability and bioaccessibility of lutein. Methods A combination of alginate and soy protein isolate was applied as food ingredients for fabricating structured encapsulation purposes and two types of oil (safflower oil (SO) and olive oil (OL)) were selected as a delivery vehicle for lutein. Two customized microfluidic devices (co-flow and combination-flow) were assembled to encapsulate lutein into food structures that mimic noodle, an Asian staple food. The extruded microfluidic noodle was created by the following: co-flow + SO, co-flow + OL, combination-flow + SO and combination-flow + OL. The stability of lutein from the microfluidic noodle was evaluated under 4°C storage for one week. The bioaccessibility of lutein was also investigated via a simulated in-vitro gastrointestinal model and lutein was detected by high-performance liquid chromatography. Results The successful encapsulation of lutein in noodle-like structures via microfluidic techniques was achieved at 86.0 ± 5.8% (mean ± SD). Although lutein's stability experienced a decreasing trend, the retention of lutein maintained above 60% up to one week's storage in all types of microfluidic noodle. However, two types of device did not result in a difference in lutein bioaccessibility (co-flow: 3.1 ± 0.5%, combination-flow: 3.6 ± 0.6%, mean ± SD) and SO and OL also showed no differences in lutein bioaccessibility (SO: 3.4 ± 0.8%, OL: 3.3 ± 0.4%, mean ± SD). Conclusions Lutein is successfully encapsulated in new noodle-like food products using excipient emulsions via a novel microfluidic technology and is relatively stable for up to one week's storage. However, findings from this study suggest that the types of oil and device do not affect the lutein bioaccessibility. Funding Sources National University of Singapore, Cross-Faculty Research Grant; Agency for Science, Technology and Research.

scholarly journals Polyphenolic and Methylxanthine Bioaccessibility of Cocoa Bean Shell Functional Biscuits: Metabolomics Approach and Intestinal Permeability through Caco-2 Cell Models

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1164
Author(s):  
Olga Rojo-Poveda ◽  
Letricia Barbosa-Pereira ◽  
Charaf El Khattabi ◽  
Estelle N.H. Youl ◽  
Marta Bertolino ◽  
...  
Keyword(s):  
Intestinal Absorption ◽  
Intestinal Permeability ◽  
In Vitro Digestion ◽  
Cocoa Bean ◽  
Food Matrix ◽  
High Fiber ◽  
Permeability Study ◽  
In Vitro Bioaccessibility ◽  
The Stability

Cocoa bean shell (CBS), a by-product with considerable concentrations of bioactive compounds and proven biofunctional potential, has been demonstrated to be a suitable ingredient for high-fiber functional biscuits adapted to diabetic consumers. In this work, the in vitro bioaccessibility and intestinal absorption of polyphenols and methylxanthines contained in these biscuits were evaluated, and the effect of the food matrix was studied. Biscuits containing CBS and the CBS alone underwent in vitro digestion followed by an intestinal permeability study. The results confirmed that compounds were less bioavailable in the presence of a food matrix, although the digestion contributed to their release from this matrix, increasing the concentrations available at the intestinal level and making them capable of promoting antioxidant and antidiabetic activities. After digestion, CBS biscuits were shown to possess α-glucosidase inhibition capacity comparable to that of acarbose. Moreover, the presence of the food matrix improved the stability of polyphenols throughout the digestion process. Intestinal absorption of flavan-3-ols seemed to be limited to a maximum threshold and was therefore independent of the sample, while procyanidin was not absorbed. Methylxanthine absorption was high and was boosted by the presence of the food matrix. The results confirmed the biofunctional potential of CBS-based biscuits.

scholarly journals Characterisation of the Interaction among Oil-In-Water Nanocapsules and Mucin

Biomimetics ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 36
Author(s):  
Mar Collado-González ◽  
Gurmeet Kaur ◽  
Yadira González-Espinosa ◽  
Rebecca Brooks ◽  
Francisco M. Goycoolea
Keyword(s):  
Light Scattering ◽  
Bacterial Biofilm ◽  
Bioactive Molecules ◽  
Field Flow Fractionation ◽  
Mucosal Surfaces ◽  
Oil In Water ◽  
Target Sites ◽  
The Stability

Mucins are glycoproteins present in all mucosal surfaces and in secretions such as saliva. Mucins are involved in the mucoadhesion of nanodevices carrying bioactive molecules to their target sites in vivo. Oil-in-water nanocapsules (NCs) have been synthesised for carrying N,N′-(di-m-methylphenyl)urea (DMTU), a quorum-sensing inhibitor, to the oral cavity. DMTU-loaded NCs constitute an alternative for the treatment of plaque (bacterial biofilm). In this work, the stability of the NCs after their interaction with mucin is analysed. Mucin type III from Sigma-Aldrich has been used as the mucin model. Mucin and NCs were characterised by the multi-detection asymmetrical flow field-flow fractionation technique (AF4). Dynamic light scattering (DLS) and ζ-potential analyses were carried out to characterise the interaction between mucin and NCs. According to the results, loading DMTU changes the conformation of the NC. It was also found that the synergistic interaction between mucin and NCs was favoured within a specific range of the mucin:NC ratio within the first 24 h. Studies on the release of DMTU in vitro and the microbial activity of such NCs are ongoing in our lab.

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