Mathematical and fuzzy modeling of limonene release from amylose nanostructures and evaluation of its release kinetics

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

Self Cite

187

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: Gastrointestinal Factors Affecting the Nutraceutical Bioavaimentioning

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

Self Cite

187

108

Comp Rev Food Sci Food Safe

“…In modeling the release of bioactive agents from the food matrices, some researchers consider the release process to be Fickian diffusion where Fick's first and second law describes the diffusion as the dominant transport process using the concentration gradient as the driving force (Ganje, Jafari, Tamadon, Niakosari, & Maghsoudlou, 2019). Some studies took into account other processes such as mass transport by the pressure gradient, dissolution, chemical degradation, and so on along with the diffusion in order to describe the whole process more realistically.…”

Section: Release Mechanisms and Definitionsmentioning

confidence: 99%

“…A novel fuzzy logic approach was used by Ganje et al. (2019) along with mathematical modeling using empirical and semiempirical models for release modeling. They used the Mamdani method in MATLAB software for fuzzy modeling.…”

Section: Empirical and Semiempirical Release Modelsmentioning

confidence: 99%

Modeling the release of food bioactive ingredients from carriers/nanocarriers by the empirical, semiempirical, and mechanistic models

Malekjani

Jafari

2020

Self Cite

129

The encapsulation process has been utilized in the field of food technology to enhance the technofunctional properties of food products and the delivery of nutraceutical ingredients via food into the human body. The latter application is very similar to drug delivery systems. The inherent sophisticated nature of release mechanisms requires the utilization of mathematical equations and statistics to predict the release behavior during the time. The science of mathematical modeling of controlled release has gained a tremendous advancement in drug delivery in recent years. Many of these modeling methods could be transferred to food. In order to develop and design enhanced food controlled/targeted bioactive release systems, understanding of the underlying physiological and chemical processes, mechanisms, and principles of release and applying the knowledge gained in the pharmaceutical field to food products is a big challenge. Ideally, by using an appropriate mathematical model, the formulation parameters could be predicted to achieve a specific release behavior. So, designing new products could be optimized. Many papers are dealing with encapsulation approaches and evaluation of the impact of process and the utilized system on release characteristics of encapsulated food bioactives, but still, there is no deep insight into the mathematical release modeling of encapsulated food materials. In this study, information gained from the pharmaceutical field is collected and discussed to investigate the probable application in the food industry.

J. Food Process. Preserv.

“…Fuzzy‐logical strategy is one of the interesting methods for simulation and modeling of complicated systems (Ganje et al., 2019). The basis of the fuzzy‐logical principle is built on the theory of fuzzy set.…”

Section: Resultsmentioning

confidence: 99%

Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage

Xue

2021

The effects of polysaccharide from chicory root on the sensory quality and storage quality of silver carp surimi balls were studied. First, chicory polysaccharides with nine gradient dosages (0%–8%) were added to surimi balls, and the optimal amount of chicory polysaccharides was determined to be 3% by sensory evaluation and fuzzy mathematical matrix. Then, the changes of drip loss, pH value, texture properties analysis (elasticity and hardness), total volatile basic nitrogen (TVB‐N), thiobarbituric acid reactive substances (TBARS), and total plate count were measured. In addition, partial least squares regression (PLSR) was used to analyze the changes of fatty acid composition. The results showed that the addition of 3% chicory polysaccharide could reduce the drip loss and the pH fluctuation, maintain the better hardness and elasticity, decrease the oxidation of protein and lipids, as well as inhibit the reproduction of microorganisms. Practical applications Results from this study showed the potential of polysaccharide from chicory root adding in silver carp surimi balls to improve physicochemical properties of the surimi balls during storage. The optimal amount of chicory polysaccharides was determined to be 3% by sensory evaluation and fuzzy mathematical matrix. In addition, the addition of 3% of chicory polysaccharide could reduce the drip loss and the pH fluctuation, keep good structural properties, inhibit the oxidation of protein, lipids, and inhibit microbial reproduction during storage. It provides reference for the application of natural plant polysaccharides in easily oxidized surimi products.