Nanoencapsulation Technologies

Livney, Yoav D.

doi:10.1007/978-1-4939-6595-3_5

Cited by 7 publications

(7 citation statements)

References 134 publications

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“…Thus, to avoid clove oil degradation during storage and processing encapsulation in carrier materials such as lecithin, arabica gum‐whey protein concentrate, poly‐lactic glycolic acid were used. This also resulted in the enhancement of its water solubility (Livney, 2017; Verma, Rohit, Anjum, & Gupta, 2019). However, maltodextrin, widely used as food additive, has not been explored to prepare clove oil nanoemulsions.…”

Section: Introductionmentioning

confidence: 99%

Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities

Nagaraju

Sengupta

Chicgovinda

et al. 2021

J Food Process Engineering

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The therapeutic properties of clove oil are well known, however, the pungent nature, chemical instability, and low water solubility impose limitations in harnessing its potential. Nanoemulsion of clove oil (CON) was prepared to overcome the above constraints. The non-ionic surfactants Tween 20, 40, and 80 with hydrophile lipophile balance (HLB) of 16.7, 15.6, and 15, respectively, were used to stabilize CON. The creaming index of CON prepared with Tween 20, 40, and 80 was 22.75, 17.5, and 1.5%, respectively, after 8 days of storage at room temperature. Tween 20 and 40 produced particles >300 nm while Tween 80 produced 150 nm. Transmission electron microscopic image of spray-dried CON (with Tween 80) showed particles in the range of 150-190 nm. The in vitro release studies showed 76 and 42% cumulative release of CON and native clove oil (NC), respectively, at pH 7.4. The cellular toxicity of CON was significantly reduced by fourfold compared to NC at a concentration of 60 μg/ml when tested on CaCO 2 cells. Similarly, hemolytic activity on red blood cells revealed less than 10% hemolysis. In addition, CON also exhibited higher in-vitro antioxidant compared to NC as shown by 1, 1-diphenylpicrylhydrazyl and 2,2 0-azino-di-[3-ethylbenzthiazoline sulfonate (6)] (ABTS) radical scavenging activity. Practical application: The study highlights the development of clove oil nanoemulsion using cost-effective, commercially important polysaccharide (maltodextrin) and surfactant for increased bioactivity. The spray-dried nanoparticle showed high retention (95%) of oil and small particle size even after 1 month of storage at room temperature. The biological studies signify the compatibility of nanoparticle for its nutraceutical applications because of its low cytotoxicity (fourfold reduction), hemolytic activity, and high anti-oxidant property. The clove oil nanoparticles can replace the clove oil/microencapsulated particles in food product development due to their high water dispersibility and loading content (25% on dry weight basis). 1 | INTRODUCTION Clove oil, an essential oil extracted from the spice Syzigum aromaticaum, is known for its therapeutic properties such as antioxi

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Section: Introductionmentioning

confidence: 99%

Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities

Nagaraju

Sengupta

Chicgovinda

et al. 2021

J Food Process Engineering

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“…The safety of NDS is dependent on type of nanotechnology employed, application ( i.e ., the specific food, nutritional supplement or food contact materials), and other factors ( e.g ., temperature) ( Buzby, 2010 ). While NDS improve the bioavailability, penetrability, and absorption potential, it also raises concern of toxicity ( Livney, 2017 ). McClements & Xiao (2017) highlighted some vital mechanisms of nanotechnology toxicity in foods including interference with normal gastrointestinal function, accumulation of nanomaterials within specific tissues, alteration of release location, and interference with gut microbiota.…”

Section: Challenges With Nano-delivery Methodsmentioning

confidence: 99%

“…Conversely, SLNs have reduced chemical stability due to their fully crystallized dispersion phase ( Livney, 2015 ; McClements & Öztürk, 2021 ). To address these issues, NLCs were designed with partially crystalized nanovesicle particles dispersed in aqueous phase with an emulsifier ( Livney, 2017 ). NLCs offer increased stability and the ability to encapsulate more bioactives ( Reque & Brandelli, 2021 ) compared to SLNs.…”

Section: Types and Benefits Of Nano-delivery Systemsmentioning

confidence: 99%

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Current trends in nano-delivery systems for functional foods: a systematic review

Otchere

McKay

English

et al. 2023

PeerJ

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Background Increased awareness of the relationship between certain components in food beyond basic nutrition and health has generated interest in the production and consumption. Functional foods owe much of their health benefits to the presence of bioactive components. Despite their importance, their poor stability, solubility, and bioavailability may require the use of different strategies including nano-delivery systems (NDS) to sustain delivery and protection during handling, storage, and ingestion. Moreover, increasing consumer trend for non-animal sourced ingredients and interest in sustainable production invigorate the need to evaluate the utility of plant-based NDS. Method In the present study, 129 articles were selected after screening from Google Scholar searches using key terms from current literature. Scope This review provides an overview of current trends in the use of bioactive compounds as health-promoting ingredients in functional foods and the main methods used to stabilize these components. The use of plant proteins as carriers in NDS for bioactive compounds and the merits and challenges of this approach are also explored. Finally, the review discusses the application of protein-based NDS in food product development and highlights challenges and opportunities for future research. Key Findings Plant-based NDS is gaining recognition in food research and industry for their role in improving the shelf life and bioavailability of bioactives. However, concerns about safety and possible toxicity limit their widespread application. Future research efforts that focus on mitigating or enhancing their safety for food applications is warranted.

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“…In this sense, protein binding process presents a great potential for the development of innovative products in the food industry. The major whey protein, β-lactoglobulin (β-LG), has been extensively studied in its ability to bind hydrophobic and amphiphilic compounds such as avorings, vitamins, fatty acids and PP [10][11]. β-LG is a compact globular protein (18.3f kDa) with a threedimensional structure consisting of eight strands of antiparallel β-sheet twisted into a cone-shaped barrel (hydrophobic pocket) and a short α-helix strand [12].…”

Section: Introductionmentioning

confidence: 99%

Characterization of polyphenolic compounds extracted from stressed apple peel and their interaction with β-lactoglobulin

Llopart

Verdini

Delorenzi

et al. 2023

Preprint

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This paper proposes to apply a postharvest environmental stress to red apples (Red Delicious) in order to increase the polyphenolic compounds (PP) content in their peels. PP has beneficial effects on health, this leads to great interest in increasing its dietary content. The possibility of enhancing extractable PP yields give an interesting alternative for the use of discarded crops in the food industry. A great increase in PP was observed at 14 days of stress, based principally in an increment in the content of anthocyanins of 40%, approximately. The interaction of the extracted PP from unstressed and stressed apple peels with beta-lactoglobulin (β-LG) was characterized. A PP-β-LG complex was formed with one single binding site in the protein was determined. The interaction was spontaneous and enthalpy driven. PP extracted from unstressed samples had a major affinity for the protein. The results of this last study could provide a better understanding of the interaction between PP and β-LG in dairy food.

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Nanoencapsulation Technologies

Cited by 7 publications

References 134 publications

Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities

Nanoencapsulation of clove oil and study of physicochemical properties, cytotoxic, hemolytic, and antioxidant activities

Current trends in nano-delivery systems for functional foods: a systematic review

Characterization of polyphenolic compounds extracted from stressed apple peel and their interaction with β-lactoglobulin

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