Biopolymer nanovehicles for essential polyunsaturated fatty acids: Structure–functionality relationships

Potential of Nanomaterial Applications in Dietary Supplements and Foods for Special Medical Purposes

“…Stimuli-sensitive (smart) nano DESs for nutraceuticals of both a nutritional and pharmaceutical value are of great importance for the formulation of novel functional foods. Because the best effect on the human health was observed when the weight ratio of ω-6/ω-3 polyunsaturated fatty acids (PUFAs) is in the range between 1:1 and 5:1, Semenova et al [67] focused their attention on the molecular design of DESs on the basis of nanoscale complexes formed between a covalent conjugate (sodium caseinate (SCas) + maltodextrin; dextrose equivalent = 2) and combinations of polyunsaturated lipids that are mutually complementary in the content of ω-6 and ω-3 PUFAs: α-linolenic acid (α-LNA) + α-linoleic acid (α-LLA); liposomes of soy PC + α-LNA, and micelles of soy lyso-PC + α-LNA. The researchers concluded that thanks to the EE of all these lipid combinations by the conjugate, lipids were highly protected against oxidation, and their high solubility in an aqueous medium was reached.…”

Encapsulation of food waste compounds in soy phosphatidylcholine liposomes: Effect of freeze-drying, storage stability and functional aptitude

“…This feature enables them to entrap and protect both hydrophilic and lipophilic bioactive materials, and to act as target delivery carriers in the organism (Mozafari et al, 2008). There is extensive recently published information on phosphatidylcholine liposomes loaded with a great variety of natural compounds with antioxidant properties, such as gelatin or collagen hydrolysates (Ramezanzade et al, 2017;Mosquera et al, 2014), polyphenolic compounds (Popova and Hincha, 2016;Lopes de Azambuja et al, 2015), or strong lipophilic compounds such as carotenoids (Du et al, 2015), tocopherol (Neunert et al, 2015) or essential polyunsaturated fatty acids (Semenova et al, 2016). However, differences in liposome composition and production procedure make it difficult to compare the physico-chemical properties of the resulting loaded vesicles.…”

The relationship between the structure and functionality of essential PUFA delivery systems based on sodium caseinate with phosphatidylcholine liposomes without and with a plant antioxidant: an in vitro and in vivo study

“…7,8 Most of the experimental work carried out to date indicates that one of the successful methods for solving this problem may be the encapsulation of LC n-3 PUFAs separately or in oils (fish and algae) into delivery systems formed by food hydrocolloids. [20][21][22][23][24][25][26][27][28] Milk proteins (whey and sodium caseinate (SC)) are often used for these purposes either alone or in combination with other food hydrocolloids (fish protein, maltodextrin, gum arabic, pectin, etc. ), which are considered to be GRAS and are expected to be biocompatible, biodegradable and bioresorbable when administered orally.…”

“…), which are considered to be GRAS and are expected to be biocompatible, biodegradable and bioresorbable when administered orally. [20][21][22][23][24][25][26][27][28][29] Such delivery systems can be micro-and nanoemulsions or complexes, depending on the amount of lipids in the system. [20][21][22][23][24][25][26][27][28][29] In such emulsions and complexes, PUFAs acquire colloidal stability or solubility in an aqueous medium, respectively, inherent in food biopolymers.…”