Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes

Wang, Bo; Timilsena, Yakindra Prasad; Blanch, Ewan W.; Adhikari, Benu

doi:10.1016/j.ijbiomac.2016.10.087

Cited by 47 publications

(18 citation statements)

References 37 publications

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“…At pre-selected times, 300 µL of sample were withdrawn and replaced by PBS. Samples were directly quantified by RP-HPLC [ 11 , 41 ]. Tests were carried out by triplicate and values were registered as the mean ± SD.…”

Section: Methodsmentioning

confidence: 99%

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Development of Lactoferrin-Loaded Liposomes for the Management of Dry Eye Disease and Ocular Inflammation

et al. 2021

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Dry eye disease (DED) is a high prevalent multifactorial disease characterized by a lack of homeostasis of the tear film which causes ocular surface inflammation, soreness, and visual disturbance. Conventional ophthalmic treatments present limitations such as low bioavailability and side effects. Lactoferrin (LF) constitutes a promising therapeutic tool, but its poor aqueous stability and high nasolacrimal duct drainage hinder its potential efficacy. In this study, we incorporate lactoferrin into hyaluronic acid coated liposomes by the lipid film method, followed by high pressure homogenization. Pharmacokinetic and pharmacodynamic profiles were evaluated in vitro and ex vivo. Cytotoxicity and ocular tolerance were assayed both in vitro and in vivo using New Zealand rabbits, as well as dry eye and anti-inflammatory treatments. LF loaded liposomes showed an average size of 90 nm, monomodal population, positive surface charge and a high molecular weight protein encapsulation of 53%. Biopharmaceutical behaviour was enhanced by the nanocarrier, and any cytotoxic effect was studied in human corneal epithelial cells. Developed liposomes revealed the ability to reverse dry eye symptoms and possess anti-inflammatory efficacy, without inducing ocular irritation. Hence, lactoferrin loaded liposomes could offer an innovative nanotechnological tool as suitable approach in the treatment of DED.

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Section: Methodsmentioning

confidence: 99%

“…To overcome these drawbacks, lactoferrin (LF), an iron-binding glycoprotein with anti-inflammatory, antiviral, antibacterial, antifungal, antiparasitic, and immunomodulatory properties, has been investigated to address various ocular disorders [ 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Development of Lactoferrin-Loaded Liposomes for the Management of Dry Eye Disease and Ocular Inflammation

et al. 2021

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“…Lyophilization is slower and with higher costs, because it involves freezing, the production of vacuum and the equipment is itself expensive [15].…”

Section: Lyophilizationmentioning

confidence: 99%

The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Guiné¹,

Dets²

2018

IJFE

121

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Drying of foods is an ancient practice that has been adopted to preserve foods beyond their natural shelf life. The process started with the exposure of foods to the sun, to extract from them a great proportion of the water, thus contributing for their conservation. The traditional solar dying with direct exposure to the sun had many disadvantages and presently more modern methods are used, such as hot air drying, spray drying, lyophilization, infrared, microwave or radiofrequency drying, osmotic dehydration or many combined processes.Many foods can be preserved through drying, but their organoleptic and nutritional properties are greatly altered as compared to the fresh counterparts. The objective of this paper is to describe the contents of a plenary speech presentation about the advances in drying methods and the effects of drying on the attributes of the dried foods. For that a search in the scientific literature was conducted and the selection of the information was based on the topics aimed at discussing.

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“…e hollow interior observed in the spray-dried fish protein powder might be due to the formation of glassy skin in the early drying stage. It has been reported that the low moisture diffusivity in the glassy skin Journal of Food Quality of proteins led to internal vaporization and periodic escape of water which resulted into the formation of hollow in the dried particles [34]. e morphology may affect the bulk density and hydration properties of the powders.…”

Section: Morphologymentioning

confidence: 99%

Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

Niu

Zhao

Guo

et al. 2019

Journal of Food Quality

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Fish protein powders were produced from silver carp myo brillar proteins using vacuum freeze-drying and vacuum spray-drying. Biochemical properties and functionalities of freeze-dried and spray-dried powders were determined. e myo brillar proteins were partially denatured under both the drying methods which were evidenced by the increase of free sulfhydryl content, surface hydrophobicity, and intrinsic uorescence while the decrease of the Ca 2+ -ATPase activity and percentage of the α-helical structure. With respect to vacuum freeze-drying, the proteins were denatured to a higher degree by vacuum spray-drying. e spray-dried sh protein powder showed a higher water retention capacity and emulsifying stability index, but the same solubility and emulsifying activity index. e micrographs indicate that vacuum freeze-dried powder formed a spongy structure, while the powder under vacuum spray-drying mostly appeared spherical in shape with hollow inside. us, the two drying methods can be used to manufacture sh protein powders with varied molecular structures and functionalities.

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Characteristics of bovine lactoferrin powders produced through spray and freeze drying processes

Cited by 47 publications

References 37 publications

Development of Lactoferrin-Loaded Liposomes for the Management of Dry Eye Disease and Ocular Inflammation

Development of Lactoferrin-Loaded Liposomes for the Management of Dry Eye Disease and Ocular Inflammation

The Drying of Foods and Its Effect on the Physical-Chemical, Sensorial and Nutritional Properties

Effects of Vacuum Freeze-Drying and Vacuum Spray-Drying on Biochemical Properties and Functionalities of Myofibrillar Proteins from Silver Carp

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