Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

Xiang, Chuyue; Gao, Jian; Ye, Haoxin; Ren, Gerui; Ma, Xiangyang; Xie, Hujun; Fang, Sheng; Lei, Qunfang; Fang, Wenjun

doi:10.1016/j.foodhyd.2020.105926

Cited by 124 publications

(41 citation statements)

References 45 publications

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“…Storage stability is the key to evaluate the market value and practical application value of functional foods (Kumar et al., 2020; Tolun et al., 2016; Xiang et al., 2020) or functional strains (Baena‐Aristizábal et al., 2019). Functional foods that cannot be stored stably for a long time under harsh conditions are resistant to profitable marketing, especially the functional factors of enzymes.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability

et al. 2021

Food Science & Nutrition

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Nattokinase from fermentation has recently gained more attention due to its beneficial effects on cardiovascular system. However, the instability of free nattokinase limits its application. The aim of the study was to develop a spray‐drying microencapsulation process to obtain the nattokinase powder with high activity, high quality, and strong storage stability. Hence, the microencapsulation process of nattokinase from fermentation by spray drying was optimized. Experiments of single‐factor and response surface methodology were used to assess the comprehensive scores and nattokinase activities. According to single‐factor and response surface methodology results, optimum parameters of microencapsulation process of the nattokinase power by spray drying were 30% of mass ratio of wall materials, 139°C of air inlet temperature, 8 L/h of feed rate, and 80°C of outlet temperature. The final optimized result encompassed a comprehensive score of 96, nattokinase activity of 1,340 IU/ml, and moisture content of 4.1 ± 0.1%. In addition, the microencapsulated nattokinase power showed strong storage stability in the conditions of different temperatures and pH. After 30 days of storage, the nattokinase powder was still white or light yellow, with a special smell, no peculiar smell and paste taste, and no impurity. These results build the basis of further industrialization of the nattokinase powder from fermentation broth by spray drying.

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Section: Resultsmentioning

confidence: 99%

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability

et al. 2021

Food Science & Nutrition

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“…The in vitro simulated digestion model was established as described in a previous study [ 39 ]. The NaCl (0.2 g) and pepsin (0.32 g) powder were first added to a small amount of deionized water.…”

Section: Methodsmentioning

confidence: 99%

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Chen

Huang

et al. 2021

Foods

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Sodium alginate (SA)-pectin (PEC)-whey protein isolate (WPI) complexes were used as an emulsifier to prepare β-carotene emulsions, and the encapsulation efficiency for β-carotene was up to 93.08%. The confocal laser scanning microscope (CLSM) and scanning electron microscope (SEM) images showed that the SA-PEC-WPI emulsion had a compact network structure. The SA-PEC-WPI emulsion exhibited shear-thinning behavior and was in a semi-dilute or weak network state. The SA-PEC-WPI stabilized β-carotene emulsion had better thermal, physical and chemical stability. A small amount of β-carotene (19.46 ± 1.33%) was released from SA-PEC-WPI stabilized β-carotene emulsion in simulated gastric digestion, while a large amount of β-carotene (90.33 ± 1.58%) was released in simulated intestinal digestion. Fourier transform infrared (FTIR) experiments indicated that the formation of SA-PEC-WPI stabilized β-carotene emulsion was attributed to the electrostatic and hydrogen bonding interactions between WPI and SA or PEC, and the hydrophobic interactions between β-carotene and WPI. These results can facilitate the design of polysaccharide-protein stabilized emulsions with high encapsulation efficiency and stability for nutraceutical delivery in food and supplement products.

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“…Vitamin A has been encapsulated within SLNs and NLCs using hot homogenization, which was shown to produce a physically and chemically stable form of these bioactive lipids [78]. Vitamin D 3 has been encapsulated within protein-polysaccharide nanocomplexes [79], which were shown to remain physically and chemically stable for 31 days when stored at 4 • C. In another study, it was shown that encapsulation of vitamin A in caseinate nanocomplexes improved its storage stability compared to free vitamin A [80]. The stability of vitamin D 2 in milk to pasteurization, boiling, and sterilization improved after it was encapsulated within caseinate nanocomplexes [74].…”

Section: Enhanced Stabilitymentioning

confidence: 99%

“…NLCs have been used to increase the bioavailability of vitamin D 3 , which again was partly attributed to its ability to increase the chemical stability under simulated gastric conditions [ 105 ]. Similarly, encapsulation of vitamin D 3 in ovalbumin-pectin nanocomplexes has been shown to protect the vitamin from degradation under gastric conditions [ 79 ].…”

Section: Enhanced Bioavailabilitymentioning

confidence: 99%

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

McClements

Öztürk

2021

Foods

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Bioactive lipids, such as fat-soluble vitamins, omega-3 fatty acids, conjugated linoleic acids, carotenoids and phytosterols play an important role in boosting human health and wellbeing. These lipophilic substances cannot be synthesized within the human body, and so people must include them in their diet. There is increasing interest in incorporating these bioactive lipids into functional foods designed to produce certain health benefits, such as anti-inflammatory, antioxidant, anticancer and cholesterol-lowering properties. However, many of these lipids have poor compatibility with food matrices and low bioavailability because of their extremely low water solubility. Moreover, they may also chemically degrade during food storage or inside the human gut because they are exposed to certain stressors, such as high temperatures, oxygen, light, moisture, pH, and digestive/metabolic enzymes, which again reduces their bioavailability. Nanotechnology is a promising technology that can be used to overcome many of these limitations. The aim of this review is to highlight different kinds of nanoscale delivery systems that have been designed to encapsulate and protect bioactive lipids, thereby facilitating their handling, stability, food matrix compatibility, and bioavailability. These systems include nanoemulsions, solid lipid nanoparticles (SLNs), nanostructured lipid carriers (NLCs), nanoliposomes, nanogels, and nano-particle stabilized Pickering emulsions.

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Development of ovalbumin-pectin nanocomplexes for vitamin D3 encapsulation: Enhanced storage stability and sustained release in simulated gastrointestinal digestion

Cited by 124 publications

References 45 publications

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability

Microencapsulation of nattokinase from fermentation by spray drying: Optimization, comprehensive score, and stability

Exploration of the Microstructure and Rheological Properties of Sodium Alginate-Pectin-Whey Protein Isolate Stabilized Β-Carotene Emulsions: To Improve Stability and Achieve Gastrointestinal Sustained Release

Utilization of Nanotechnology to Improve the Handling, Storage and Biocompatibility of Bioactive Lipids in Food Applications

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