Extraction of lycopene using a lecithin-based olive oil microemulsion

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

186

108

Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals. K E Y W O R D Sbioaccessibility, bioavailability, food matrix, gastrointestinal fate, nanocarriers, nutraceuticals 954

Section: Role Of the Nanocarriers In Improving Nutraceutical Bioavailmentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

186

108

“…The main applications of food microemulsions can be summarized in (i) nutraceutical delivering/protective system [ 163 , 164 , 165 , 166 , 167 ] and (ii) food manufacturing and sanitization [ 167 , 168 , 169 ].…”

Section: Achievements and Challengesmentioning

confidence: 99%

“…A ternary phase diagram is reported, and the extraction efficiency is tested for 10 samples taken from two dilution lines. Four extraction cycles made using the microemulsion composed of lecithin/1-propanol:olive oil:deionized water in a mass ratio of 80:10:10 led to an extraction efficiency of 88% [ 167 ]. An example of the application of microemulsions as washing solutions for fruit and vegetables is provided by Zhang et al with the purpose of potentially replacing sanitizers commonly used to prolong shelf-life of products and enhance safety during manufacturing steps.…”

Section: Achievements and Challengesmentioning

confidence: 99%

Microemulsion Microstructure(s): A Tutorial Review

et al. 2020

Microemulsions are thermodynamically stable, transparent, isotropic single-phase mixtures of two immiscible liquids stabilized by surfactants (and possibly other compounds). The assortment of very different microstructures behind such a univocal macroscopic definition is presented together with the experimental approaches to their determination. This tutorial review includes a necessary overview of the microemulsion phase behavior including the effect of temperature and salinity and of the features of living polymerlike micelles and living networks. Once these key learning points have been acquired, the different theoretical models proposed to rationalize the microemulsion microstructures are reviewed. The focus is on the use of these models as a rationale for the formulation of microemulsions with suitable features. Finally, current achievements and challenges of the use of microemulsions are reviewed.

“…This technique, using a wide variety of surfactants, has already been successfully applied in the extraction of various nutraceuticals and organic compounds such as phenols, enzymes and proteins from liquids [ 106 ], oils [ 107 , 108 ] and proteins and glucosinolates from oilseed cruciferous meals [ 109 ]. This lycopene extraction was developed using a lecithin-based olive oil microemulsion [ 110 ] consisting in a water-based formulation with a small droplet size. In this study, soybean lecithin was used as an emulsifier, 1-propanol was used as a co-surfactant since it is considered safe in food preparation as a flavoring and coloring agent [ 111 ], while olive oil was used to enhance lecithin solubility.…”

Section: Microemulsion Techniquementioning

confidence: 99%

Recent Advances in Recovery of Lycopene from Tomato Waste: A Potent Antioxidant with Endless Benefits

et al. 2021

Growing attention to environmental protection leads food industries to adopt a model of “circular economy” applying safe and sustainable technologies to recover, recycle and valorize by-products. Therefore, by-products become raw material for other industries. Tomato processing industry produces significant amounts of by-products, consisting of skins and seeds. Tomato skin is very rich in lycopene, and from its seeds, high nutritional oil can be extracted. Alternative use of the two fractions not only could cut disposal costs but also allow one to extract bioactive compounds and an oil with a high nutritional value. This review focused on the recent advance in extraction of lycopene, whose beneficial effects on health are widely recognized.