Design of the interface of edible nanoemulsions to modulate the bioaccessibility of neuroprotective antioxidants

Plaza-Oliver, M.; Baranda, J.Fernández Sainz de; Robledo, Virginia Rodríguez; Castro-Vázquez, L.; González-Fuentes, J.; Marcos, Pilar; Lozano, M.; Santander-Ortega, Manuel J.; Arroyo-Jiménez, M.M.

doi:10.1016/j.ijpharm.2015.05.031

Cited by 24 publications

(25 citation statements)

References 42 publications

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“…Also, it can act as natural dye in food products and recent studies have shown its capacity to detect heavy metals, which can be of great importance in the field of water and food monitoring (Raj and Shankaran, 2016). However, the use of curcumin is limited by its poor solubility in aqueous media (11 ng mL −1 ), sensitivety to oxygen, pH, solvents and light (Plaza-Oliver et al, 2015;Siviero et al, 2015;Zhao et al, 2012). Hence, exploitation of curcumin as part of functional foods deeply relies on strategies that overcome these limitations, triggering their incorporation into foods and beverages (Cerqueira et al, 2014;Pinheiro et al, 2016;Plaza-Oliver et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Silva

Beldikova

Poejo

et al. 2019

Journal of Food Engineering

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Curcumin nanoemulsions stabilized by whey protein isolate were successfully developed using high-pressure homogenization. The effect of a chitosan layer deposition using the layer-by-layer technique on nanoemulsions' stability was evaluated during storage conditions, as well as during gastrointestinal tract passage. Lipids' hydrolysis and curcumin bioaccessibility was assessed using a dynamic gastrointestinal model (simulating the stomach, duodenum, jejunum and ileum) and the cytotoxicity, cellular antioxidant activity and permeability analyses were carried out using Caco-2 cells. Results showed that both nanosystems were stable during one month of storage and at stomach pH conditions, whereas creaming and phase separation occurred at intestine pH conditions. The addition of a chitosan layer increased curcumin bioaccessibility, whereas cellular antioxidant activity studies revealed that nanoemulsions and multilayer nanoemulsions exhibited 9 and 10 times higher antioxidant capacity at the cellular level, respectively, when compared to free curcumin. Permeability assays showed that the use of a chitosan layer significantly increased the apparent permeability coefficient of curcumin through Caco-2 cells by 1.55-folds.

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Section: Introductionmentioning

confidence: 99%

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Silva

Beldikova

Poejo

et al. 2019

Journal of Food Engineering

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“…In addition, they are extensively used in the production of supplementary biomolecules beverages such as enzymatic esterification of bioactive compounds (vitamins, secondary metabolites) with fatty acids. Recently, immobilized C. antarctica lipase was used to produce products relevant in food industry as well as conception of nano‐emulsions which facilitate accessibility to neuroactive antioxidants . The lipolytic enzymes find many major applications to obtain esthetically pleasing and organoleptically appealing end products in the many areas of baking industry.…”

Section: Applications Of Lipase‐catalyzed Reactionsmentioning

confidence: 99%

“…Recently, immobilized C. antarctica lipase was used to produce products relevant in food industry as well as conception of nano-emulsions which facilitate accessibility to neuroactive antioxidants. 226 The lipolytic enzymes find many major applications to obtain esthetically pleasing and organoleptically appealing end products in the many areas of baking industry. For instance, phospholipases degrade polar wheat lipids to produce emulsifying lipids in situ, reduction of the initial firmness of breads and also they are used in improving the flavor content of bakery products by esterification reaction because of which these enzymes are preferred over the traditional emulsifiers in these industries.…”

Section: Food and Baking Industrymentioning

confidence: 99%

Recent advances on sources and industrial applications of lipases

Sarmah

Revathi

Sheelu

et al. 2017

Biotechnology Progress

292

148

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Lipases are the industrially important biocatalysts, which are envisioned to have tremendous applications in the manufacture of a wide range of products. Their unique properties such as better stability, selectivity and substrate specificity position them as the most expansively used industrial enzymes. The research on production and applications of lipases is ever growing and there exists a need to have a latest review on the research findings of lipases. The present review aims at giving the latest and broadest overall picture of research and development on lipases by including the current studies and progressions not only in the diverse industrial application fields of lipases, but also with regard to its structure, classification and sources. Also, a special emphasis has been made on the aspects such as process optimization, modeling, and design that are very critical for further scale-up and industrial implementation. The detailed tabulations provided in each section, which are prepared by the exhaustive review of current literature covering the various aspects of lipase including its production and applications along with example case studies, will serve as the comprehensive source of current advancements in lipase research. This review will be very useful for the researchers from both industry as well as academia in promoting lipolysis as the most promising approaches to intensified, greener and sustainable processes. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 34:5-28, 2018.

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“…Curcumin [1,7-bis(4-hydroxy-3-methoxyphenyl)-1,6-hepadiene-3,5-dione], a natural polyphenol, extracted from the rhizome of Curcuma longa, has been reported to have a wide range of biological activities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer properties (Kaur, Kumar, & Mehta 2015;Liu, Cai, Jiang, Wu, & Le 2016). Nonetheless, the application of curcumin to food products has been limited due to their low solubility in water (11 ng/mL), rapid degradation in aqueous systems due to oxidative processes, pH and temperature changes during manufacturing or storage of the food products, and their effect on the organoleptic properties of foods (Plaza-Oliver et al 2015;Zhao et al 2012). The need to overcome these limitations (from curcumin and other lipophilic compounds) has made that the food and beverage industry considered the use of encapsulation systems at the nanoscale.…”

Section: Introductionmentioning

confidence: 99%

“…Among encapsulation systems, cyclodextrins (Li, Zhang, Liu, Guo, & Qiao 2018;Tomren, Másson, Loftsson, & Tønnesen 2007), zein nanocapsules (Hu et al 2015), and lipid-based nanosystems (Silva, Cerqueira, & Vicente 2012) have been used for this purpose. Lipid-based nanosystems are able to encapsulate lipophilic bioactive compounds efficiently, helping their incorporation into food products while protecting the bioactive compounds and acting as a delivery system (Ezhilarasi, Karthik, Chhanwal, & Anandharamakrishnan, 2013;Spigno et al 2013;Cerqueira et al 2014;Plaza-Oliver et al 2015;Pinheiro et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Development and Characterization of Lipid-Based Nanosystems: Effect of Interfacial Composition on Nanoemulsion Behavior

Silva

Cerqueira

Donsı̀

et al. 2019

Food Bioprocess Technol

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Nanoemulsions were successfully developed through high-pressure homogenization. The layer-by-layer electrostatic technique was used for the subsequent deposition of a chitosan and alginate polyelectrolyte layers, thus leading to the development of a multilayer nanoemulsion. The effect of polyelectrolytes concentration in the development of multilayer nanoemulsions was evaluated in terms of hydrodynamic diameter (H d), polydispersity index (PdI), zeta potential (Zp), and curcumin encapsulation efficiency. The interactions between polyelectrolytes and nanoemulsion were further analyzed using Fourier transform infrared (FTIR) spectroscopy and quartz crystal microbalance (QCM), while curcumin degradation was determined through the evaluation of the antioxidant capacity of the nanosystems. Results showed an encapsulation efficiency of 99.8 ± 0.8% and a loading capacity of 0.53 ± 0.03% (w/w). The presence of the multilayers leads to an increase of the H d of the nanosystems, from 80.0 ± 0.9 nm (nanoemulsion) to 130.1 ± 1.5 nm (multilayer nanoemulsion). Release profiles were evaluated at different conditions, fitting a linear superposition model to experimental data suggests an anomalous behavior, being the relaxation of the surfactant and polyelectrolytes the rate-determining phenomena in curcumin release. The developed nanosystems showed great potential for the incorporation of lipophilic bioactive compounds, in view of their application in food and pharmaceutical products.

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Design of the interface of edible nanoemulsions to modulate the bioaccessibility of neuroprotective antioxidants

Cited by 24 publications

References 42 publications

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsions

Recent advances on sources and industrial applications of lipases

Development and Characterization of Lipid-Based Nanosystems: Effect of Interfacial Composition on Nanoemulsion Behavior

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