Is it possible to obtain nanodispersions with jaboticaba peel’s extract using low energy methods and absence of any high cost equipment?

Garcia, Nathália Olívia de Sousa; Fernandes, Caio P.; Conceição, Edemilson Cardoso da

doi:10.1016/j.foodchem.2018.10.037

Cited by 8 publications

(3 citation statements)

References 37 publications

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“…Nevertheless, both PDI and zeta potential were within the acceptable range, and thus a high stability of the anthocyanin nanoemulsion was maintained during storage. The heating stability of the anthocyanin nanoemulsion prepared in our study was higher than that reported by Garcia et al [ 38 ], who prepared anthocyanin nanoemulsion from Jaboticaba peel and the mean particle size raised from 178 to 658 nm, PDI from 0.217 to 0.350, and zeta potential from −8.6 to −2.3 mV during heating at 25–80 °C. This phenomenon indicated that, during heating, the nanoparticles may flocculate or aggregate resulting in a rise in particle size, PDI and zeta potential, and thus the stability of the nanoemulsion system was reduced substantially.…”

Section: Resultscontrasting

confidence: 67%

Quantification of Xanthone and Anthocyanin in Mangosteen Peel by UPLC-MS/MS and Preparation of Nanoemulsions for Studying Their Inhibition Effects on Liver Cancer Cells

Inbaraj

Chen

2023

IJMS

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Mangosteen peel, a waste produced during mangosteen processing, has been reported to be rich in xanthone and anthocyanin, both of which possess vital biological activities such as anti-cancer properties. The objectives of this study were to analyze various xanthones and anthocyanins in mangosteen peel by UPLC-MS/MS for the subsequent preparation of both xanthone and anthocyanin nanoemulsions to study their inhibition effects on liver cancer cells HepG2. Results showed that methanol was the optimal solvent for the extraction of xanthones and anthocyanins, with a total amount of 68,543.39 and 2909.57 μg/g, respectively. A total of seven xanthones, including garcinone C (513.06 μg/g), garcinone D (469.82 μg/g), γ-mangostin (11,100.72 μg/g), 8-desoxygartanin (1490.61 μg/g), gartanin (2398.96 μg/g), α-mangostin (51,062.21 μg/g) and β-mangostin (1508.01 μg/g), as well as two anthocyanins including cyanidin-3-sophoroside (2889.95 μg/g) and cyanidin-3-glucoside (19.72 μg/g), were present in mangosteen peel. The xanthone nanoemulsion was prepared by mixing an appropriate portion of soybean oil, CITREM, Tween 80 and deionized water, while the anthocyanin nanoemulsion composed of soybean oil, ethanol, PEG400, lecithin, Tween 80, glycerol and deionized water was prepared as well. The mean particle size of the xanthone extract and nanoemulsion were, respectively, 22.1 and 14.0 nm as determined by DLS, while the zeta potential was −87.7 and −61.5 mV. Comparatively, xanthone nanoemulsion was more effective than xanthone extract in inhibiting the growth of HepG2 cells, with the IC50 being 5.78 μg/mL for the former and 6.23 μg/mL for the latter. However, the anthocyanin nanoemulsion failed to inhibit growth of HepG2 cells. Cell cycle analysis revealed that the proportion of the sub-G1 phase followed a dose-dependent increase, while that of the G0/G1 phase showed a dose-dependent decline for both xanthone extracts and nanoemulsions, with the cell cycle being possibly arrested at the S phase. The proportion of late apoptosis cells also followed a dose-dependent rise for both xanthone extracts and nanoemulsions, with the latter resulting in a much higher proportion at the same dose. Similarly, the activities of caspase-3, caspase-8 and caspase-9 followed a dose-dependent increase for both xanthone extracts and nanoemulsions, with the latter exhibiting a higher activity at the same dose. Collectively, xanthone nanoemulsion was more effective than xanthone extract in inhibiting the growth of HepG2 cells. Further research is needed to study the anti-tumor effect in vivo.

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Section: Resultscontrasting

confidence: 67%

Quantification of Xanthone and Anthocyanin in Mangosteen Peel by UPLC-MS/MS and Preparation of Nanoemulsions for Studying Their Inhibition Effects on Liver Cancer Cells

Inbaraj

Chen

2023

IJMS

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“…Extracts from Jaboticaba peel ( Myrciaria cauliflora ) containing 2.56% of total flavonoids and 0.80% of anthocyanins were incorporated into the nanoemulsion (JPE-NE) prepared by mixing the extract and the surfactant polysorbate 85 (HLB = 11) at different ratios, followed by drop-wise addition of water to attain a final extract content of 5% ( w / w ) [62]. With the exception of the extract-to-surfactant ratio at 9:1 (highly viscous), the JPE-NE prepared with all the other ratios (8:2, 7:3, 6:4, and 5:5) exhibited a high stability for seven days with a particle size, a PDI, and a ZP ranging from 164.4–221.8 nm, 0.170–0.266, and (−3.58)–(−8.81) mV, respectively.…”

Section: Nanoemulsion-based Stability and Bioavailability Of Anthomentioning

confidence: 99%

Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability

2019

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Background: Anthocyanins, a flavonoid class of water-soluble pigments, are reported to possess several biological activities, including antioxidant, anti-inflammatory, and anti-cancer. However, anthocyanins are highly susceptible to degradation in high pH, light, heat, and oxygen during processing and storage. Conventional microencapsulation techniques fail to provide stability to anthocyanins under physiological environments mainly because of their large particle size as well as low zeta potential and encapsulation efficiency. Methods: Nanotechnology provides novel strategies for preparing nanoformulations to enhance the physicochemical stability of anthocyanins. Nanoemulsion and nanoliposome are the two most commonly used nanosystems in pharmaceutical and food-related fields. In this review, an overview of various nanoemulsion and nanoliposome systems reported recently for enhancing stability, bioavailability, and bioactivity of anthocyanins is presented. Results: Anthocyanin nanoemulsions with different oil, water, surfactant, and cosurfactant ratios were prepared from extracts of mangosteen peel, purple sweet potato, cranberry, red cabbage, blueberry, jaboticaba peel, and acai berry and evaluated for their antioxidant activity, enhancement of physicochemical stability, topical skin application, and urinary tract infection. Likewise, unilamellar and multilamellar nanoliposomes were prepared using different types and levels of lecithin without or with cholesterol from anthocyanin standards and extracts of Hibiscus sabdariffa, mulberry, elderberry, black carrot, and pistachio green hull for the evaluation of physicochemical and oxidative stability, in vitro bioaccessibility, and melanogenic activity, as well as protective effects against diabetes mellitus and cataract. Conclusion: This review provides an insight into the current nanotechnology updates on enhancement of anthocyanin stability and biological activity.

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“…NE with a surfactant‐to‐extract ratio of 5:5 presented the highest stability as judged by higher negative potential. The zeta potential was found to decrease with increasing temperature from 20 to 80 °C, indicating loss of stability (Garcia et al ., 2019).…”

Section: Encapsulation Of Polyphenols In Nanoemulsionsmentioning

confidence: 99%

Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation

Siraj

Naqash

Shah

et al. 2021

Int J of Food Sci Tech

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Summary To enhance nutraceutical performance, vehicle systems are required to promote the usage of food supplements, which have shown an increasingly growing demand. These food supplements such as dietary polyphenols are nutritious constituents but with varying solubility, sensitivity to oxygen, light, temperature, or adverse effects encountered during processing, making their incorporation difficult in foods. Additionally, these are bound to the food matrix so tightly, that they are not available to be taken up in the digestive system causing less absorption in the gastrointestinal tract. To counter these challenges, polyphenols are encapsulated in nanoemulsion‐based delivery systems which forms an effective approach to enhance and improve their bioavailability. Because of their small droplet size, these exhibit various benefits over conventional emulsions making them suitable for usage in the food industry. This review summarises the basic characteristics of nanoemulsions and their application to enhance the stability of polyphenols.

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Is it possible to obtain nanodispersions with jaboticaba peel’s extract using low energy methods and absence of any high cost equipment?

Cited by 8 publications

References 37 publications

Quantification of Xanthone and Anthocyanin in Mangosteen Peel by UPLC-MS/MS and Preparation of Nanoemulsions for Studying Their Inhibition Effects on Liver Cancer Cells

Quantification of Xanthone and Anthocyanin in Mangosteen Peel by UPLC-MS/MS and Preparation of Nanoemulsions for Studying Their Inhibition Effects on Liver Cancer Cells

Nanoemulsion and Nanoliposome Based Strategies for Improving Anthocyanin Stability and Bioavailability

Nanoemulsions: formation, stability and an account of dietary polyphenol encapsulation

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