Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

Salvia‐Trujillo, Laura; Qian, Cheng; Martı́n-Belloso, Olga; McClements, David Julian

doi:10.1016/j.foodchem.2013.03.050

Cited by 515 publications

(323 citation statements)

References 45 publications

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“…97 Numerous in vitro and in vivo studies have shown that delivering these bioactive agents within nanoparticles (rather than within larger particles or in bulk phases) can greatly increase their bioavailability. For example, nanoemulsions have been shown to increase the bioaccessibility or bioavailability of carotenoids, 128 curcumin, 129 coenzyme Q10, 130,131 ω-3 fatty acids, 132 and fat-soluble vitamins. 133 There are a number of different physicochemical mechanisms that may be responsible for this improvement.…”

Section: Potential Mechanisms Of Action Of Nanoparticle Toxicitymentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nevertheless, there is concern from consumers, regulatory agencies, and the food industry about potential adverse effects (toxicity) associated with the application of nanotechnology in foods. In particular, there is concern about the direct incorporation of engineered nanoparticles into foods, such as those used as delivery systems for colors, flavors, preservatives, nutrients, and nutraceuticals, or those used to modify the optical, rheological, or flow properties of foods or food packaging. This review article summarizes the application of both inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, highlights the most important nanoparticle characteristics that influence their behavior, discusses the importance of food matrix and gastrointestinal tract effects on nanoparticle properties, emphasizes potential toxicity mechanisms of different food-grade nanoparticles, and stresses important areas where research is still needed. The authors note that nanoparticles are already present in many natural and processed foods, and that new kinds of nanoparticles may be utilized as functional ingredients by the food industry in the future. Many of these nanoparticles are unlikely to have adverse affects on human health, but there is evidence that some of them could have harmful effects and that future studies are required.

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Section: Potential Mechanisms Of Action Of Nanoparticle Toxicitymentioning

confidence: 99%

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

2017

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“…The free fatty acids released from lipid digestion contributed to formation of anionic species that further increased the negative charge (Salvia‐Trujillo, Qian, Martin‐Belloso, & McClements, 2013a). However, the fish oil emulsion showed a relatively lower zeta potential after digestion, which was possibly because that the free fatty acids were not fully released as a result of its low degree of lipolysis under intestinal conditions (Komaiko, Sastrosubroto, & McClements, 2016; Walker, Decker, & McClements, 2015).…”

Section: Resultsmentioning

confidence: 99%

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Zhou

Wang

et al. 2018

Food Science & Nutrition

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Beta‐carotene, the main dietary source of provitamin A, is required for maintaining optimum human health. The bioaccessibility of beta‐carotene can be greatly improved when ingested with fat. Therefore, the aim of the current study was to select proper oils (palm oil, coconut oil, fish oil, and corn oil) as a carrier to form stable nanoemulsion that can effectively enhance the bioaccessibility of beta‐carotene. The nanoemulsion was formulated with 90% (v/v) aqueous solution (2% whey protein isolate, WPI, w/v) and 10% (v/v) dispersed oil. The in vitro digestion experiment of nanoemulsions showed that the bioaccessibility of beta‐carotene was as followed in order: palm oil = corn oil > fish oil > coconut oil (p < 0.05). The particle size of the nanoemulsion (initial particle size = 168–185 nm) was below 200 nm during 42 days’ storage at 25°C. The retention rates of beta‐carotene in nanoemulsions were 69.36%, 63.81%, 49.58%, and 54.91% with palm oil, coconut oil, fish oil, and corn oil, respectively. However, the particle size of the nanoemulsion increased significantly in the accelerated experiment at 55°C (p < 0.05), in which the retention rates of beta‐carotene were 48.56%, 43.41%, 29.35%, and 33.60% with palm oil, coconut oil, fish oil, and corn oil, respectively. From above, we conclude that WPI‐stabilized beta‐carotene nanoemulsion with palm oil as the carrier is the most suitable system to increase bioaccessibility and stability of lipid‐soluble bioactive compounds such as beta‐carotene.

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“…An increase in particle size in the mouth phase has been previously attributed to depletion and/or bridging flocculation caused by droplet interactions with mucin (Sarkar et al, 2009). When mucin simultaneously binds to the surfaces of two or more droplets bridging flocculation occurs (Salvia-Trujillo et al, 2013;Singh et al, 2009). On the other hand, depletion flocculation occurs by the presence of sufficiently high levels of nonadsorbed polymer (mucin) molecules in aqueous phase surrounding the droplets (Silletti et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

“…Sample dilution, mechanical agitation and/or changes in the solution composition can lead to the dissociation of flocculated droplets within the intestinal phase (Dickinson, 2003). Sample dilution weakens any depletion attraction between droplets and may also weaken bridging interactions (Salvia-Trujillo et al, 2013). Liu et al (2012) showed that interfacial components of β-carotene emulsion are altered as they pass through different regions of the GIT by changing the ability of digestion components to absorb for absorbing the droplets or altering the droplet breakup and coalescence.…”

Section: Resultsmentioning

confidence: 99%

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

Pascual-Mathey¹

2018

Rev. Mex. Ing. Quim.

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Red pepper (Capsicum annuum L.) oleoresin contain a diversity of carotenoids, which has been associated with lower risk for different chronic diseases like various types of cancer, cardiovascular disease and age-related macular degeneration. However, they are very sensitive to pro-oxidant conditions, heat and light. Previous attempts have been made to improve bioavailability and stability of carotenoids, of which emulsions have proven to be a feasible method. Conventional (CE) and nano (NE) emulsions loaded with paprika oleoresin carotenoids (POC; 1% wt/wt) were fabricated using surfactants blend (Tween 40 and Span 20) with a hydrophilic-lipophilic balance (HLB), ranging from 12 to 15.6, and surfactant: POC ratio of 1:1 (wt/wt). POC bioaccessibility was studied using an in vitro model to simulate oral, gastric and small intestine phases of the gastrointestinal tract (GIT). In general, higher HLB values produced CE's and NE's with smaller particle size and negative value of zeta potential. The smaller the droplet size, the higher was POC bioaccessibility. NE prepared with a HLB of 15.6 had a particle size of 38.93 nm and a bioaccessibility of 74%. Bioaccessibility of unemulsified POC was practically nil. Conventional and nanoemulsions protected paprika oleoresin carotenoids deterioration during simulated gastrointestinal tract.Keywords: nanoemulsions, paprika oleoresin, gastrointestinal tract, bioaccessibility. ResumenLa oleorresina de paprika (Capsicum annuum L.) contiene una diversidad de carotenoides que se han relacionado con la disminución de enfermedades crónico degenerativas, cáncer, enfermedades cardiovasculares y degeneración macular. Los carotenoides son muy sensibles a condiciones pro-oxidantes, calor y luz, por lo que algunas investigaciones se han enfocado en mejorar su biodisponibilidad y estabilidad, de las cuales las emulsiones han demostrado ser un buen método. En este trabajo, se realizaron emulsiones convencionales (CE) y nanoemulsiones (NE) de carotenoides de oleorresina de paprika (POC, 1% p/p) utilizando surfactantes (Tween 40 y Span 20) con un balance hidrófilo-lipófilo (HLB) de 12 y 15.6, a una relación surfactante: POC de 1:1 (p/p). La bioaccesibilidad se estudió utilizando un modelo gastrointestinal (GIT) para simular las fases oral, estómago e intestino delgado. Los valores más altos de HLB produjeron CE y NE con menores tamaños de partícula y potencial zeta negativo. A menor tamaño de gota, mayor fue la bioaccesibilidad, mientras que para POC no emulsificada fue prácticamente nula. La NE con HLB de 15.6 mostró un tamaño de partícula de 38.93 nm y bioaccesibilidad del 74%. Las NE y CE protegieron los carotenoides de la oleorresina de paprika al pasar el GIT simulado.

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Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

Cited by 515 publications

References 45 publications

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Is nano safe in foods? Establishing the factors impacting the gastrointestinal fate and toxicity of organic and inorganic food-grade nanoparticles

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Development of Paprika Oleoresin Dispersions for Improving the Bioaccessibility of Carotenoids

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