Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

Hosseini, Seyed Mohammad Hashem; Emam‐Djomeh, Zahra; Sabatino, Paolo; Meeren, Paul Van der

doi:10.1016/j.foodhyd.2015.04.006

Cited by 160 publications

(56 citation statements)

References 62 publications

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“…A lot of useful information can be extracted from NMR measurements, such as the molecular structure, diffusion coefficient, and distribution width, which are related to the molecular weight distribution of the targeted compound . Some studies related to milk protein employed NMR to confirm the interaction between the protein and other compounds using only the NMR spectra or by determining the diffusion coefficient of the protein .…”

Section: Discussionmentioning

confidence: 99%

“…In food applications, NMR has been utilized in a wide range of studies, for example, a study on the adsorption of caseinate in triacylglycerol‐in‐water emulsions, droplet size measurement in emulsions, and electrostatic interaction between lysolecithin and chitosan in emulsions . In the field of milk proteins, PFG‐NMR has been used to study the diffusion of WPI and the gel structure of WPI, the formation of protein and gum arabic coacervates, the interaction of casein and maltodextrin, the conjugation between corn fiber gum and milk proteins, and the ligand binding to β‐lactoglobulin …”

Section: Introductionmentioning

confidence: 99%

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Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry

Hidayat

Vermeir

Neve

et al. 2019

Magnetic Reson in Chemistry

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As interaction between proteins and polysaccharides is expected to change the average diffusion coefficient and the distribution width, it is believed that NMR diffusometry can be a useful tool to study and quantify the interaction between whey protein isolate (WPI) and low methoxyl pectin (LMP). For this purpose, the influence of pH, dry‐heat‐treatment duration, and WPI to LMP ratio on WPI and LMP interaction was evaluated using pulsed field gradient NMR. At pH 5.0 and 5.5, approximately 40–50% of the WPI present in the mixture interacted with LMP through electrostatic interaction. Hence, it is important to measure the degree of covalent interaction at a pH where electrostatic interaction between WPI and LMP is limited. The diffusion coefficient of WPI gradually decreased as the mixtures of WPI and LMP were incubated for 1, 2, 8, and 16 days, which was accompanied by an increase in the distribution width. With regard to the LMP concentration, the higher the LMP concentration, the higher the amount of WPI bound to LMP and the smaller the diffusion coefficient of WPI. Overall, the results indicate that NMR diffusometry enables the quantification of the interaction in biopolymer mixtures. Whereas the results showed a similar trend as that obtained via chemical analysis, pulsed field gradient NMR does not require any sample pretreatment.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry

Hidayat

Vermeir

Neve

et al. 2019

Magnetic Reson in Chemistry

Self Cite

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“…The superior functionality along with marked resistance against peptic digestion enables the preparation of diverse forms of BLG-based encapsulating and delivering vehicles for bioactive compounds, which could be considered as emerging bioavailability enhancers for nutraceuticals [331]. Hosseini et al [332] demonstrated that the nutraceuticals of low solubility in water such as β-carotene, folic acid, curcumin and ergocalciferol (vitamin D2) were successfully entrapped within electrostatically stable nanocomplexes arising from BLG-sodium alginate interactions forming nanoscale green delivery systems for nutraceuticals in liquid foods. The oral bioavailability of flavonoids (quercetin, naringenin and hesperetin) incorporated into edible oil-based lipid nanoformulations was improved [333].…”

Section: Nanotechnologies In Food Industrymentioning

confidence: 99%

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Jampílek

Kráľová

2015

Ecological Chemistry and Engineering S

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Nanoagrochemicals, such as nanopesticides, nanofertilizers or plant growth stimulating nanosystems, were primarily designed to increase solubility, enhance bioavailability, targeted delivery, controlled release and/or protection against degradation resulting in the reduced amount of applied active ingredients and finally in a decrease of dose-dependent toxicity/burden. This paper is a comprehensive up-to-date review related to the preparation and the biological activity of nanoformulations enabling gradual release of active ingredient into weeds and the body of pests and controlled release of nutrients to plants. The attention is also devoted to the decrease of direct environmental burden and economic benefits due to application of nanoformulations, where less amount of active ingredient is needed to achieve the same biological effect in comparison with bulk. The application of nanotechnology in the areas such as food packaging, food security, encapsulation of nutrients and development of new functional products is analysed. The use of nanoparticles in biosensors for detection of pathogens and contaminants as well as in DNA and gene delivery is discussed as well. Benefits and health risks of nanoagrochemicals are highlighted, and special attention is given to nanoecotoxicology and guidelines and regulatory documents related to the use of nanoformulations in agriculture and food industry.

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“…To date, the studies on the formation of nano-sized protein/polysaccharide complex particles at room temperature have been extensively developed (Hosseini et al, 2015;Chen, Ou, & Tang, 2016). Most interestingly, a series of studies have shown that the heated complexes of globulin and ionic polysaccharide at critical condition can also produce complex nanoparticles or microparticles (Jones & Mcclements, 2011).…”

Section: Introductionmentioning

confidence: 99%

Formation and characterisation of food protein–polysaccharide thermal complex particles: effects of pH, temperature and polysaccharide type

Chen

et al. 2019

Int J of Food Sci Tech

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Summary The objective of this study was to prepare and characterise the thermal complex particles (TCPs) based on heating food grade protein–polysaccharide electrostatic complexes. The soybean protein isolate (SPI), cationic polysaccharide (chitosan, CS) and anionic polysaccharide (carboxymethyl cellulose, CMC) were used. Turbidity, particle size, ζ‐potential and morphology of TCPs were measured. The results showed that SPI‐CS and SPI‐CMC soluble complexes were obtained at specific pHs and kept at high electrostatic repulsive force. The particle size and polydispersity index of stable SPI‐CS (pH 4.55/80 °C) and SPI‐CMC (pH 6.15/95 °C) TCPs were 286.6 nm/0.282 and 171.5 nm/0.298, respectively. We inferred that the re‐assembly of SPI after thermal denaturation resulted in the formation of TCPs. The pH and ionic strength sensitivity tests indicated that the TCPs with different properties can be controlled by pH, temperature and polysaccharide type during heating. These TCPs could be used to encapsulate food functional components which were thermal insensitive.

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Nanocomplexes arising from protein-polysaccharide electrostatic interaction as a promising carrier for nutraceutical compounds

Cited by 160 publications

References 62 publications

Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry

Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry

Application Of Nanotechnology In Agriculture And Food Industry, Its Prospects And Risks

Formation and characterisation of food protein–polysaccharide thermal complex particles: effects of pH, temperature and polysaccharide type

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