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

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.

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

Current Developments in Nutrition ◽

10.1093/cdn/nzab034_014 ◽

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.

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In Vitro Bioaccessibility of Bioactive Compounds from Citrus Pomaces and Orange Pomace Biscuits

Molecules ◽

10.3390/molecules26123480 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3480

Author(s):

Adriana Maite Fernández-Fernández ◽

Eduardo Dellacassa ◽

Tiziana Nardin ◽

Roberto Larcher ◽

Adriana Gámbaro ◽

...

Keyword(s):

Bioactive Compounds ◽

Total Phenol Content ◽

No Production ◽

Food Ingredient ◽

Potential Health ◽

Raw264.7 Macrophages ◽

In Vitro Bioaccessibility ◽

Health Promoting ◽

Orange Pomace

The present investigation aimed to provide novel information on the chemical composition and in vitro bioaccessibility of bioactive compounds from raw citrus pomaces (mandarin varieties Clemenule and Ortanique and orange varieties Navel and Valencia). The effects of the baking process on their bioaccessibility was also assessed. Samples of pomaces and biscuits containing them as an ingredient were digested, mimicking the human enzymatic oral gastrointestinal digestion process, and the composition of the digests were analyzed. UHPLC-MS/MS results of the citrus pomaces flavonoid composition showed nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin. The analysis of the digests indicated the bioaccessibility of compounds possessing antioxidant [6.6–11.0 mg GAE/g digest, 65.5–97.1 µmol Trolox Equivalents (TE)/g digest, and 135.5–214.8 µmol TE/g digest for total phenol content (TPC), ABTS, and ORAC-FL methods, respectively; significant reduction (p < 0.05) in Reactive Oxygen Species (ROS) formation under tert-butyl hydroperoxide (1 mM)-induced conditions in IEC-6 and CCD-18Co cells when pre-treated with concentrations 5–25 µg/mL of the digests], anti-inflammatory [significant reduction (p < 0.05) in nitric oxide (NO) production in lipopolysaccharide (LPS)-induced RAW264.7 macrophages], and antidiabetic (IC50 3.97–11.42 mg/mL and 58.04–105.68 mg/mL for α-glucosidase and α-amylase inhibition capacities) properties in the citrus pomaces under study. In addition, orange pomace biscuits with the nutrition claims “no-added sugars” and “source of fiber”, as well as those with good sensory quality (6.9–6.7, scale 1–9) and potential health promoting properties, were obtained. In conclusion, the results supported the feasibility of citrus pomace as a natural sustainable source of health-promoting compounds such as flavonoids. Unfractionated orange pomace may be employed as a functional food ingredient for reducing the risk of pathophysiological processes linked to oxidative stress, inflammation, and carbohydrate metabolism, such as diabetes, among others.

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Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads

Food Chemistry ◽

10.1016/j.foodchem.2020.127199 ◽

2020 ◽

Vol 330 ◽

pp. 127199

Author(s):

Natalia Bączek ◽

Anna Jarmułowicz ◽

Małgorzata Wronkowska ◽

Claudia Monika Haros

Keyword(s):

Bioactive Compounds ◽

Glycaemic Index ◽

In Vitro Bioaccessibility

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Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon

LWT ◽

10.1016/j.lwt.2019.108830 ◽

2020 ◽

Vol 118 ◽

pp. 108830 ◽

Cited By ~ 7

Author(s):

Selma Kayacan ◽

Salih Karasu ◽

Perihan Kübra Akman ◽

Hamza Goktas ◽

Ibrahim Doymaz ◽

...

Keyword(s):

Bioactive Compounds ◽

Drying Methods ◽

Phenolic Profile ◽

In Vitro Bioaccessibility

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Ultrasound processing to enhance drying of cashew apple bagasse puree: Influence on antioxidant properties and in vitro bioaccessibility of bioactive compounds

Ultrasonics Sonochemistry ◽

10.1016/j.ultsonch.2016.01.003 ◽

2016 ◽

Vol 31 ◽

pp. 237-249 ◽

Cited By ~ 35

Author(s):

Thatyane Vidal Fonteles ◽

Ana Karoline Ferreira Leite ◽

Ana Raquel Araújo Silva ◽

Alessandra Pinheiro Góes Carneiro ◽

Emilio de Castro Miguel ◽

...

Keyword(s):

Bioactive Compounds ◽

Antioxidant Properties ◽

Cashew Apple Bagasse ◽

Cashew Apple ◽

In Vitro Bioaccessibility

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Effect of different drying methods on the bioactive, microstructural, and in-vitro bioaccessibility of bioactive compounds of the pomegranate arils

Food Science and Technology ◽

10.1590/fst.06221 ◽

2021 ◽

Author(s):

Irem OZAY-ARANCIOGLU ◽

Hatice BEKIROGLU ◽

Ayse KARADAG ◽

Oznur SAROGLU ◽

Zeynep Hazal TEKIN-ÇAKMAK ◽

...

Keyword(s):

Bioactive Compounds ◽

Drying Methods ◽

In Vitro Bioaccessibility ◽

Pomegranate Arils

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Stability of Anthocyanins from Commercial Black Currant Juice under Simulated Gastrointestinal Digestion

Bosnian Journal of Basic Medical Sciences ◽

10.17305/bjbms.2008.2928 ◽

2008 ◽

Vol 8 (3) ◽

pp. 254-258 ◽

Cited By ~ 6

Author(s):

Alija Uzunović ◽

Edina Vranić

Keyword(s):

Gastrointestinal Tract ◽

Biological Activities ◽

In Vitro Digestion ◽

The Body ◽

Slight Reduction ◽

Intestinal Fluid ◽

Black Currant ◽

Age Related ◽

The Stability

Anthocyanins are effective antioxidants but they have also been proposed to have other biological activities independent of their antioxidant capacities that produce health benefits. Examples range from inhibition of cancer cell growth in vitro, induction of insulin production in isolated pancreatic cells, reduction of starch digestion through inhibition of a-glucosidase activity, suppression of inflammatory responses as well as protection against age-related declines in cognitive behavior and neuronal dysfunction in the central nervous system. However, to achieve any biological effect in a specific tissue or organ, anthocyanins must be bioavailable; i.e. effectively absorbed from the gastrointestinal tract (GIT) into the circulation and delivered to the appropriate location within the body. In this study, we assess the stability of anthocyanins from commercial Black currant (Ribes nigrum L.) juice using an in vitro digestion procedure that mimics the physiochemical and biochemical conditions encountered in the gastrointestinal tract (GIT). The main objective of this work was the evaluation of stability of anthocyanins during in vitro digestion in gastric and intestinal fluid regarding whether appropriate enzyme (pepsin or pancreatin) was added or not. Anthocyanins present in commercial black currant juice remain stable during in vitro digestion in gastric fluid regardless whether pepsin was added into the medium or not. Also, they remain stable during in vitro digestion in simulated intestinal fluid without pancreatin. The stability studies of anthocyanins in the intestinal fluid containing pancreatin indicated reduced stability, which also mainly contribute to slight reduction of total anthocyanins content (1,83%-) in commercial black currant juice.

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Octreotide Conjugates for Tumor Targeting and Imaging

Pharmaceutics ◽

10.3390/pharmaceutics11050220 ◽

2019 ◽

Vol 11 (5) ◽

pp. 220 ◽

Cited By ~ 8

Author(s):

Eduard Figueras ◽

Ana Martins ◽

Adina Borbély ◽

Vadim Le Joncour ◽

Paola Cordella ◽

...

Keyword(s):

Tumor Targeting ◽

Somatostatin Receptors ◽

Cytotoxic Agents ◽

Cyanine Dye ◽

Delivery Vehicle ◽

Efficient Delivery ◽

The Stability ◽

G Protein Coupled

Tumor targeting has emerged as an advantageous approach to improving the efficacy and safety of cytotoxic agents or radiolabeled ligands that do not preferentially accumulate in the tumor tissue. The somatostatin receptors (SSTRs) belong to the G-protein-coupled receptor superfamily and they are overexpressed in many neuroendocrine tumors (NETs). SSTRs can be efficiently targeted with octreotide, a cyclic octapeptide that is derived from native somatostatin. The conjugation of cargoes to octreotide represents an attractive approach for effective tumor targeting. In this study, we conjugated octreotide to cryptophycin, which is a highly cytotoxic depsipeptide, through the protease cleavable Val-Cit dipeptide linker using two different self-immolative moieties. The biological activity was investigated in vitro and the self-immolative part largely influenced the stability of the conjugates. Replacement of cryptophycin by the infrared cyanine dye Cy5.5 was exploited to elucidate the tumor targeting properties of the conjugates in vitro and in vivo. The compound efficiently and selectively internalized in cells overexpressing SSTR2 and accumulated in xenografts for a prolonged time. Our results on the in vivo properties indicate that octreotide may serve as an efficient delivery vehicle for tumor targeting.

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

Molecules ◽

10.3390/molecules25030610 ◽

2020 ◽

Vol 25 (3) ◽

pp. 610 ◽

Cited By ~ 3

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.

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