Nanoliposome technology for the food and nutraceutical industries

Khorasani, Sepideh; Danaei, M.; Mozafari, M. R.

doi:10.1016/j.tifs.2018.07.009

Cited by 203 publications

(105 citation statements)

References 71 publications

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“…The performance of encapsulated bioactive compounds in food systems depends on their release behavior (Rodríguez, Martín, Ruiz, & Clares, 2016). Among nanocarrier systems, nanoliposomes have a high ability to improve targeted and controlled release of bioactive materials (Khorasani et al, 2018). In this study, the in vitro release of phenolic compounds from nanoliposomes was evaluated over time at 25°C and at different pH values.…”

Section: In Vitro Releasementioning

confidence: 99%

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Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Savaghebi

Barzegar

Mozafari

2019

Food Science & Nutrition

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In this paper, the fabrication of algal extract-loaded nanoliposomes was optimized based on the central composite response surface design. Different concentrations of phenolic compounds (500, 1,000, and 1,500 ppm) of algal extract and lecithin (0.5, 1.25, and 2% w/w) were applied for preparation of nanoliposomes at process temperatures of 30, 50, and 70°C. Dependent variables were zeta potential, entrapment efficiency, size, and particle size distribution. The particle size of the loaded nanoliposomes ranged from 86.6 to 118.7 nm and zeta potential from −37.3 to −50.7 mV.The optimal conditions were as follows: 0.5% lecithin, 30°C process temperature, and 1,313 ppm of the phenolic compounds extracted from algae. Under these conditions, the experimental entrapment efficiency of the phenolic compounds was 45.5 ± 1.2%. FTIR analysis has verified the encapsulation of algal extract in nanoliposomes. Algal extract phenolic compounds also increased phase transition temperature (Tc) of nanoliposomes (1.6°C to 6.3°C). Moreover, the thermo-oxidative protection of nanoliposomes for the algal extract has been proved by examining the DSC thermograms.It has been demonstrated that the formulated nanoliposomes have a good stability during storage conditions, and they are able to control the release of phenolic compounds at different pH values. During the encapsulation process, the antioxidant activity of the algal extract has been maintained to an acceptable level. Consequently, algal extract-loaded nanoliposomes can be used as a natural antioxidant in lipidbased foods. K E Y W O R D Salgal extract, antioxidant, encapsulation, nanoliposome, polyphenols 300 |

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Section: In Vitro Releasementioning

confidence: 99%

“…can prevent the oxidation process initiation at water/oil interface in foodstuffs (Khorasani, Danaei, & Mozafari, 2018).…”

Section: Introductionmentioning

confidence: 99%

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Savaghebi

Barzegar

Mozafari

2019

Food Science & Nutrition

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“…The material that needs to be encapsulated is mixed with the carrier and atomized using cold air. 22 Technologies of fluid-bed coating consist on the solid bioactive components of the food are suspended with a current of air at a specific temperature and sprayed with an atomized cover material (proteins, fats, carbohydrates) in a discontinuous or continuous processor. 23 The technique of extrusion consists on producing small drops of the encapsulating material forcing a solution through nozzles or small openings in devices that generate drops.…”

Section: Main Nano-encapsulation Techniquesmentioning

confidence: 99%

Nutraceuticals: definition, applied nanoengineering in their production and applications

Lidia¹,

Carlos²,

Alicia³

et al. 2019

IJBSBE

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Background: Nutraceuticals can be defined as nutritional components that provide therapeutic or physiological benefits beyond the basic nutritional needs and include a wide range of compounds. However, they show very low bioavailability due to limited bioaccessibility, poor absorption and/or chemical transformation within the gastrointestinal tract. This renders their health benefits extremely difficult to be realized by the consumers. The present review shows the nanoengineering process involved in their production, starting from the materials used in the encapsulation, the process of nanoencapsulation, the principal encapsulation techniques used and the function of lipids, carbohydrates and proteins at the nanoencapsulation. Besides, this review gives the recent innovations and applications known using nutraceuticals.

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“…31 Figure 1 Encapsulation of lipid-soluble molecules (hydrophobic), inside the lipid-phase, and water-soluble compounds (hydrophilic), inside the aqueous phase, of a nanoliposome. 22 Among the mentioned lipid nanoparticles, SLNs contain lipid droplets that are fully crystallized and have an organized crystalline structure with the bioactive components accommodated within the lipid matrix ( Figure 2). SLNs are novel nanoparticulate vehicles developed to overcome the drawbacks of other nanolipid-based carriers, such as nanoliposomes, nanoemulsions, among others.…”

Section: Lipidsmentioning

confidence: 99%

Untitled

2019

IJBSBE

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Nanoliposome technology for the food and nutraceutical industries

Cited by 203 publications

References 71 publications

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Manufacturing of nanoliposomal extract from Sargassum boveanum algae and investigating its release behavior and antioxidant activity

Nutraceuticals: definition, applied nanoengineering in their production and applications

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