Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan: Long-term stability and feasibility application in mandarin juice

Li, Weilin; Tian, Mengmeng; Kong, Youyu; Lu, Junmeng; Li, Na; Han, Jianzhong

doi:10.1016/j.lwt.2016.10.010

Cited by 82 publications

(26 citation statements)

References 45 publications

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“…Positive chitosan (CH) and negative sodium alginate (AL) were added to the surface of anionic nanoliposomes (NLs). After 90 days of storage, this self-assembled compound (W. Liu, et al, 2017) could delay lipid peroxidation and vitamin C release at 4°C.…”

Section: Ionic Gelation Methods Nisinmentioning

confidence: 99%

Using polysaccharides for the enhancement of functionality of foods: A review

Chen

Guo

et al. 2019

Trends in Food Science & Technology

100

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Background: Flavor, taste and functional ingredients are important ingredients of food, but they are easily lost or react during heating and are not stable. Carbohydrate-carbohydrate interactions (CCIs) and carbohydrate-protein interactions (CPIs) are involved in a variety of regulatory biological processes in nature, including cell differentiation, proliferation, adhesion, inflammation and immune responses. Polysaccharides have high molecular weights and many intramolecular hydrogen bonds, can be easily modified chemically and biochemically to enhance bioadhesive and biostability of tissues. Therefore, polysaccharides are the foundation for building complex and stable biosystems that are non-toxic with highydrophilicity and easily biodegradable. Scope and approach: In this review, we summarize the principles and applications of polysaccharide delivery systems in a variety of foods. Key findings and conclusions: This review focuses on the self-assembly of carbohydrates with complex structures and discusses the latest advances in self-assembly systems. The host-guest complexes formed by polyvalent sugar conjugates have the potential to provide, control or target delivery or release systems. They can also extend the shelf life of food and prevent oxidation and isomerization during food storage. Moreover, very few studies have outlined a comprehensive overview of the use of various types of food polysaccharide matrixes for the assembly and protection of food ingredients, which is a very important area for further study.

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Section: Ionic Gelation Methods Nisinmentioning

confidence: 99%

Using polysaccharides for the enhancement of functionality of foods: A review

Chen

Guo

et al. 2019

Trends in Food Science & Technology

100

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“…Reports have proposed multilayer coating with proteins as an alternative process, to eliminate porosity, protect microencapsulated compounds and reduce the size of the microparticle obtained by external ionic gelation; however, further studies involving protein multilayer particles and probiotic cultures are required (SOUZA et al, 2012;LIU et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

et al. 2019

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This study produced pectin microcapsules containing Lactobacillus acidophilus by external ionic gelation, followed by the adsorption of whey protein and pectin to form multilayers. The viability of free and microencapsulated lactobacilli was evaluated after in vitro exposure to gastrointestinal conditions. They were also assessed by heat treatment, and stability was examined at -18 °C, 5 °C and 25 °C for 120 days. Exposure to different pHs, simulating passage through the gastrointestinal tract, showed that treatment of the microcapsules with only pectin (LA/P0) and with one and two layers of whey protein (treatments LA/P1 and LA/P3, respectively), were able to protect Lactobacillus acidophilus , with microcapsules increasing the release of probiotics from the stomach into the intestines. Free cells showed a decrease in their counts over the course of the simulated gastrointestinal system. Regarding heat treatments, microcapsules with a layer of whey protein (LA/P1) maintained the viability of their encapsulated Lactobacillus acidophilus (9.57 log CFU/g -1 ). The best storage viability was at -18 °C, with a count of 7.86 log CFU/g -1 at 120 days for microcapsule LA/P1,with those consisting of two layers of whey protein (LA/P3) having a 6.55 log CFU/g -1 at 105 days. This study indicated that external ionic gelation was effective and could be used for the production of pectin microcapsules, with multilayer whey protein promoting greater protection and viability of Lactobacillus acidophilus. RESUMO:O objetivo deste trabalho foi produzir microcápsulas de pectina, contendo Lactobacillus acidophilus por gelificação iônica externa, seguida da adsorção de proteína de soro de leite e multicamadas formadoras de pectina. Além disso, a viabilidade de lactobacilos livres e microencapsulados, após exposição in vitro a condições gastrintestinais, foi avaliada após simulação de tratamentos térmicos e, finalmente, estabilidade a -18 ºC, 5 ºC e 25 ºC durante 120 dias de armazenamento. A exposição a diferentes pHs, simulando a passagem pelo trato gastrointestinal, mostrou que os tratamentos das microcápsulas com apenas pectina (LA/P0) e com uma e duas camadas proteína do soro (tratamentos LA/P1 e LA/P3, respectivamente), foram capazes de proteger o Lactobacillus acidophilus , enquanto as microcápsulas aumentaram a liberação de probióticos do estômago para o intestino. As células livres diminuíram suas contagens no curso do sistema. Em relação aos tratamentos térmicos aplicados, pode-se afirmar que a microcápsula com uma camada de proteína do soro (LA/P1) resistiu e manteve a viabilidade de Lactobacillus acidophilus (9,. A melhor viabilidade foi obtida no armazenamento a -18 ° C, com uma contagem de 7,86 log CFU / g -1 para essa mesma microcápsula (LA/P1) no final do armazenamento (120 dias) e 6,55 log CFU / g -1 para as microcápsulas com duas camadas de proteína do soro (LA/P3) por 105 dias. Este estudo indica que a gelificação iônica externa é eficaz e pode ser usada para a produção de microcápsulas de pectina com multicamadas de ...

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“…Alginates are hydrophilic polysaccharides due to the two hydroxyl groups on the monomer, and the carboxylate ion enhances water solubility at pH 5 and above (Pawar and Edgar, 2012). Due to their fine biocompatibility, low toxicity, and relatively low cost, alginates received much attention in recent years and have been widely used in many fields like biomedicine (Balakrishnan et al, 2005;Jain et al, 2015;Rezvanian et al, 2016), agriculture (Liu et al, 2008), textile (Kan et al, 2011), and food industries (Liu et al, 2017;Sohail et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Colloidal Characteristics, Drug Encapsulation, and Oil‐in‐Water Emulsion of Dodecenyl‐Modified Alginate

Zhao

Miao

Sui

et al. 2019

J Surfact & Detergents

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Sodium alginate was hydrophobically modified with dodecenyl succinic anhydride in a neutral aqueous solution (pH = 6.8) at room temperature, forming an environmentally friendly amphiphile dodecenyl‐modified alginate (DMA). Surface activity of DMA was assessed using surface tension and zeta‐potential measurements. Hydrophobic compound‐loading capacity as well as oil‐in‐water emulsion stability of DMA solutions were investigated to study the potential applications of DMA. The critical micelle concentration (CMC) of DMA aqueous solution was found to be 0.70 mg mL−1 with the surface tension being around 33.0 mN m−1. DMA solutions were able to solubilize hydrophobic compounds like Sudan IV and Clofazimine in aqueous medium. 10% peanut oil‐in‐water emulsions stabilized by 10 mg mL−1 DMA presented good stability during 7 days of storage and the interfacial tension between water and oil was lowered from 23.0 to 9.0 mN m−1. Results showed that DMA was an efficient surfactant and could work as a drug‐delivery vehicle or a natural food emulsion stabilizer in the future.

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Multilayered vitamin C nanoliposomes by self-assembly of alginate and chitosan: Long-term stability and feasibility application in mandarin juice

Cited by 82 publications

References 45 publications

Using polysaccharides for the enhancement of functionality of foods: A review

Using polysaccharides for the enhancement of functionality of foods: A review

Improvement of the viability of probiotics (Lactobacillus acidophilus) by multilayer encapsulation

Colloidal Characteristics, Drug Encapsulation, and Oil‐in‐Water Emulsion of Dodecenyl‐Modified Alginate

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