Filtration initiated selective homogeneity (FISH) desolvation: A new method to prepare gelatin nanoparticles with high physicochemical consistency

Stevenson, André T.; Lewis, Spencer A.; Whittington, Abby R.

doi:10.1016/j.foodhyd.2018.06.008

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…Commercially available high-bloom gelatin (bloom value of 300) allows to skip the first desolvation step [ 22 ], however, resulting nanoparticles tend to aggregate [ 24 ]. Vacuum filtration was used to get rid of large molecular weight gelatin and increase the homogeneity of gelatin before desolvation [ 25 ]. Shamarekh et al, prepared gelatin enriched with high-molecular-weight fractions from commercial gelatin and used it as a starting material [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Modified Desolvation Method Enables Simple One-Step Synthesis of Gelatin Nanoparticles from Different Gelatin Types with Any Bloom Values

et al. 2021

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Gelatin nanoparticles found numerous applications in drug delivery, bioimaging, immunotherapy, and vaccine development as well as in biotechnology and food science. Synthesis of gelatin nanoparticles is usually made by a two-step desolvation method, which, despite providing stable and homogeneous nanoparticles, has many limitations, namely complex procedure, low yields, and poor reproducibility of the first desolvation step. Herein, we present a modified one-step desolvation method, which enables the quick, simple, and reproducible synthesis of gelatin nanoparticles. Using the proposed method one can prepare gelatin nanoparticles from any type of gelatin with any bloom number, even with the lowest ones, which remains unattainable for the traditional two-step technique. The method relies on quick one-time addition of poor solvent (preferably isopropyl alcohol) to gelatin solution in the absence of stirring. We applied the modified desolvation method to synthesize nanoparticles from porcine, bovine, and fish gelatin with bloom values from 62 to 225 on the hundreds-of-milligram scale. Synthesized nanoparticles had average diameters between 130 and 190 nm and narrow size distribution. Yields of synthesis were 62–82% and can be further increased. Gelatin nanoparticles have good colloidal stability and withstand autoclaving. Moreover, they were non-toxic to human immune cells.

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Section: Introductionmentioning

confidence: 99%

Modified Desolvation Method Enables Simple One-Step Synthesis of Gelatin Nanoparticles from Different Gelatin Types with Any Bloom Values

et al. 2021

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“…Proteins used in NDS are mostly derived from microbial, animal, and plant sources. This includes casein, whey, gelatin, albumin, silk, zein, gliadin, soy, and pea ( Dai et al, 2019 ; Stevenson, Lewis & Whittington, 2018 ; Takeuchi et al, 2019 ; Tari et al, 2018 ). Recent increase in interest in plant-based protein NDS relates to their lower susceptibility to pathogenic infections compared to animal-sourced materials ( Maviah et al, 2020 ), suitability for those who follow certain religious practices or vegan diet, and general environmental sustainability.…”

Section: Protein Based Nano-delivery Systemsmentioning

confidence: 99%

Current trends in nano-delivery systems for functional foods: a systematic review

Otchere

McKay

English

et al. 2023

PeerJ

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Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.

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“…Commercially available high-bloom gelatin (bloom value of 300) allows to skip the first desolvation step (Geh, 2016), however resulting nanoparticles tend to aggregate (Madkhali, 2018). Vacuum filtration was used to get rid of large molecular weight gelatin and increase the homogeneity of gelatin before desolvation (Stevenson, 2018). Shamarekh et al prepared gelatin enriched with high-molecular-weight fractions from commercial gelatin and used it as a starting material (Shamarekh, 2020).…”

Section: Introductionmentioning

confidence: 99%

Modified desolvation method enables simple one-step synthesis of gelatin nanoparticles from different gelatin types with any bloom values

Khramtsov

Burdina

Lazarev

et al. 2021

Preprint

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Gelatin nanoparticles found numerous applications in drug delivery, bioimaging, immunotherapy, and vaccine development as well as in biotechnology and food science. Synthesis of gelatin nanoparticles is usually made by a two-step desolvation method, which, despite providing stable and homogeneous nanoparticles, has many limitations, namely complex procedure, low yields, and poor reproducibility of the first desolvation step. Herein, we present a modified one-step desolvation method, which enables the quick, simple, and reproducible synthesis of gelatin nanoparticles. Using the proposed method one can prepare gelatin nanoparticles from any type of gelatin with any bloom number, even with the lowest ones, which remains unattainable for the traditional two-step technique. The method relies on quick one-time addition of poor solvent (preferably isopropyl alcohol) to gelatin solution in the absence of stirring. We applied the modified desolvation method to synthesize nanoparticles from porcine, bovine, and fish with bloom values from 62 to 225 on the hundreds-of-milligram scale. Synthesized nanoparticles had average diameters between 130 and 190 nm and narrow size distribution. Yields of synthesis were 62-82% and can be further increased. Gelatin nanoparticles have good colloidal stability and withstand autoclaving. Moreover, they were non-toxic to human immune cells.

show abstract

Filtration initiated selective homogeneity (FISH) desolvation: A new method to prepare gelatin nanoparticles with high physicochemical consistency

Cited by 6 publications

References 19 publications

Modified Desolvation Method Enables Simple One-Step Synthesis of Gelatin Nanoparticles from Different Gelatin Types with Any Bloom Values

Modified Desolvation Method Enables Simple One-Step Synthesis of Gelatin Nanoparticles from Different Gelatin Types with Any Bloom Values

Current trends in nano-delivery systems for functional foods: a systematic review

Modified desolvation method enables simple one-step synthesis of gelatin nanoparticles from different gelatin types with any bloom values

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