Article
Food Science & Technology
Aysel Elik, Derya Kocak Yanik, Fahrettin Gogus
Summary: The study encapsulated carotenoid enriched flaxseed oil using spray freeze-drying with various emulsion formulations and compared the results with spray drying. It was found that the two encapsulation techniques had different effects on encapsulation efficiency, flow properties, and oxidative stability of the powders.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Hualu Zhou, Bingjing Zheng, David Julian McClements
Summary: This study investigated the impact of plant-based carrier oils and LPC types on the in vitro gastrointestinal fate of polyphenols, finding that different carrier oils and LPC types can affect the gastrointestinal stability and encapsulation efficiency of LPCs. The study also revealed variations in gastrointestinal stability effects of LPCs for different oil types.
Article
Pharmacology & Pharmacy
Wan-Yi Liu, Yun-Shan Hsieh, Yu-Tse Wu
Summary: This study aimed to develop a nanoparticle formulation for the oral delivery of beta-carotene. The results showed that the formulation significantly enhanced the release and intestinal permeability of the drug, suggesting its potential for oral administration.
Article
Food Science & Technology
Sharad Kharel, Archana Gautam, Manish Mahotra, Nasya Martin Theniko, Say Chye Joachim Loo
Summary: This study valorizes soybean by-product okara into nutritional extracts for encapsulating micronutrients, utilizing spray-drying technique to produce optimized dual-micronutrient formulations with sequential release profiles to potentially enhance their bioavailability.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Peipei Fang, Hongpeng Wang, Xiong Wan
Summary: This study introduces a method using laser confocal Raman technique combined with theoretical Raman spectra based on DFT to accurately analyze the molecular differences between extra virgin olive oil (EVOO) and low-cost olive oil, and achieve quantitative analysis using chemometrics.
Article
Food Science & Technology
Patrick Borel, Romane Troadec, Morgane Damiani, Charlotte Halimi, Marion Nowicki, Philippe Guichard, Marielle Margier, Julien Astier, Michel Grino, Emmanuelle Reboul, Jean-Francois Landrier
Summary: The study found lower plasma retinol concentrations and higher hepatic free retinol concentrations in female rats. Beta-carotene bioavailability and conversion efficiency to VA are influenced by sex, with female rats showing higher bioavailability but lower conversion efficiency. Most gene expressions exhibit a U-shaped dose response curve depending on VA intake.
MOLECULAR NUTRITION & FOOD RESEARCH
(2021)
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: This study evaluated the effect of incorporating beta-carotene from microalgae into nanoemulsions with different emulsifiers on its absorption, metabolization, and biodistribution in rats. The results showed that feeding rats with nanoemulsions, especially those formulated with protein emulsifiers, increased the absorption and concentration of beta-carotene in different tissues. The liver showed the highest accumulation of beta-carotene and retinol. Protein nanoemulsions promoted faster digestibility and higher bioaccessibility of beta-carotene.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Review
Nutrition & Dietetics
Mauro Finicelli, Tiziana Squillaro, Umberto Galderisi, Gianfranco Peluso
Summary: Plant food bioactive molecules, especially polyphenols in olive oil, have beneficial potential for human health. Understanding the biosynthesis, absorption, and metabolism of olive oil polyphenols is important for realizing their health benefits. Clinical trials are needed to fully understand and validate the effects of olive oil and its polyphenols on human health.
Article
Food Science & Technology
Lucia Cassani, Miguel A. Prieto, Andrea Gomez-Zavaglia
Summary: The use of Pickering emulsions (PE) as a delivery system for carotenoids and hydrophobic compounds is of great interest due to their safety and stability. This review examines the use of proteins, polysaccharides, and protein-polysaccharide complexes as stabilizers for carotenoid-loaded PE. It also discusses the effects of processing and storage on the stability of carotenoids in PE and the challenges for PE applications in the food industry.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
C. Anselmi, S. Portarena, C. Baldacchini, S. Proietti, L. Leonardi, E. Brugnoli
Summary: This paper introduces a novel method using Raman spectroscopy for the rapid quantification of β-carotene in olive oil. By analyzing the ratio of lutein to β-carotene, the study reveals the health condition of olives before processing and provides a means for oil producers to evaluate the effectiveness of prevention strategies against olive fly attacks.
Article
Chemistry, Applied
Faiza Hammaz, Florence Charles, Rachel E. Kopec, Charlotte Halimi, Salah Fgaier, Jawad Aarrouf, Laurent Urban, Patrick Borel
Summary: By manipulating post-harvest factors such as pulsed light treatment, storage duration, and temperature, the concentrations of proVitamin A carotenoids in carrots can be significantly increased. However, while pulsed light treatment can temporarily boost proVA CAR concentrations, the effect diminishes over time.
Article
Chemistry, Applied
Hualu Zhou, Taotao Dai, Jinning Liu, Yubing Tan, Long Bai, Orlando J. Rojas, David Julian McClements
Summary: The study found that nanochitin can retard lipid digestion while suppressing carotenoid bioaccessibility, posing potential impacts that food formulators must carefully consider.
FOOD HYDROCOLLOIDS
(2021)
Article
Pharmacology & Pharmacy
Hamdah M. Al Nebaihi, Neal M. Davies, Dion R. Brocks
Summary: Cycloheximide (CHX) is used to study drug absorption via the intestinal lymphatics and reduce intestinal lymph flow. This study provides pharmacokinetic data on CHX and links it to lymph-blocking and toxicological effects. CHX has high clearance and volume of distribution, and its oral absolute bioavailability is 0.47 at a dose of 0.5 mg/kg. It has dose- and route-dependent pharmacokinetics and metabolism occurs through oxidation and glucuronidation. CHX reduces lipid absorption after oral doses of 2.5 mg/kg and is associated with inflammation and increased liver enzymes.
EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS
(2023)
Article
Chemistry, Multidisciplinary
Chiara Spanu, Simona Camorani, Silvia Tortorella, Lisa Agnello, Mirko Maturi, Mauro Comes Franchini, Laura Cerchia, Erica Locatelli
Summary: This work demonstrates the synthesis of a drug delivery system using casein nanoparticles. These nanoparticles can encapsulate hydrophobic molecules and be modified with aptamers targeting the epidermal growth factor receptor. In vitro analyses on triple-negative breast cancer cells confirm the safety and targeting efficacy of this system.
NEW JOURNAL OF CHEMISTRY
(2022)
Review
Food Science & Technology
Jing Yang, Chaoting Wen, Yuqing Duan, Qianchun Deng, Dengfeng Peng, Haihui Zhang, Haile Ma
Summary: Flaxseed oil is rich in beneficial alpha-linolenic acid (ALA) and other active ingredients, but its stability and conversion efficiency are low. Improving the stability of ALA can promote its digestion and absorption in the gastrointestinal tract, and establishing a lipid emulsion delivery system is an effective way to enhance the stability and bioavailability of flaxseed oil.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Aqsa Akhtar, Sadia Aslam, Sipper Khan, David Julian McClements, Nauman Khalid, Sajid Maqsood
Summary: Increasing consumer awareness of health and nutrition has driven the demand for nutraceuticals and functional foods containing bioactive compounds (BACs) with potential health benefits. However, the direct incorporation of many BACs into commercial food and beverage products is challenging due to their poor compatibility, instability, low bioavailability, or negative impact on food quality. Advanced encapsulation technologies, such as protein-based micro and nano-particles, have been developed to overcome these obstacles. This review discusses different methods for fabricating protein-based delivery systems, their compatibility, and the challenges and limitations associated with using various protein matrices. The fabrication methods include injection-gelation, controlled denaturation, and antisolvent precipitation. These protein-based particles can be used in a wide range of applications due to their different compositions, sizes, surface hydrophobicity, and electrical characteristics.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Mehran Moradi, Rahim Molaei, Seyedeh Alaleh Kousheh, Jonas T. Guimaraes, David Julian McClements
Summary: Nanotechnology is increasingly being applied to food packaging, with the incorporation of nanoparticles such as carbon dots improving the shelf life and safety of foods. Carbon dots synthesized from environmentally friendly sources have shown potential as additives in food packaging materials, enhancing their mechanical properties and inhibiting the growth of harmful microorganisms. This article reviews recent progress in the synthesis of carbon dots from microorganisms and food by-products, and discusses their potential applications in active and intelligent food packaging materials.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Yahong Han, Mingrui Zhou, David Julian McClements, Fuguo Liu, Cheng Cheng, Jinwei Xiong, Ming Zhu, Shuai Chen
Summary: In this study, curcumin-zein-EGCG-carrageenan nanoparticles were successfully prepared and embedded within carrageenan films to form composite films with enhanced antioxidant activity and smart responses. The composite films exhibited improved UV barrier, mechanical properties, and thermal resistance. Additionally, the films displayed color changes in response to pH and ammonia concentration, and showed high free radical scavenging activities. Furthermore, the composite film demonstrated the ability to monitor and extend the freshness of packaged fish.
CARBOHYDRATE POLYMERS
(2023)
Article
Biophysics
Fengzhan Cui, Shuang Han, Jiangyue Wang, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: A co-encapsulation system using whey protein isolate fibrils and cellulose nano-crystals was developed to improve the stability and bioaccessibility of curcumin and epigallocatechin gallate (EGCG) in emulsion-based delivery systems. The double emulsions stabilized by the whey protein isolate fibril-cellulose nano-crystal complexes exhibited higher stability, encapsulation efficiency, and bioaccessibility for curcumin and EGCG compared to those stabilized by whey protein isolates alone.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Review
Food Science & Technology
Vaibhav Kumar Maurya, Amita Shakya, Khalid Bashir, Kulsum Jan, David Julian McClements
Summary: This article discusses the challenges and potential solutions for fortifying foods with vitamin D, which has low solubility, stability, and bioavailability. Encapsulating vitamin D within well-designed delivery systems containing nanoscale or microscale particles could overcome these challenges. The concept of fortification by design is introduced, involving a systematic approach to select appropriate vitamin D form, food matrix, delivery system, production method, testing procedures, and system optimization.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Wenbo Miao, Mengyun Yue, Chao Qiu, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin
Summary: Plant-derived antioxidants (PD-AOs) play a crucial role in food preservation and human health. However, the current limitations of PD-AOs, such as poor chemical stability and water solubility, hinder their application in the food and pharmaceutical industries. This review discusses the use of cyclodextrins (CDs) to overcome these limitations by forming host-guest interactions with PD-AOs, improving their dispersion and stability in food systems, and selectively isolating them from multi-component systems. The CD-antioxidant interactions show great potential in addressing isolation, detection, and food quality issues.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Hualu Zhou, Xiaoyan Hu, Xiaoke Xiang, David Julian McClements
Summary: Plant-based protein gels are being used to create meat analogs, but mimicking the fibrous structure and texture of real meat products is still a challenge. A simple strategy to create structured meat analogs from plant proteins is to combine them with other food ingredients, such as salts, polysaccharides, or crosslinking enzymes. In this study, the impact of NaCl, pectin, and transglutaminase on the structuring and gelation properties of potato proteins were investigated.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wen Jiang, Wenhan Li, Juxiu Li, David Julian McClements, Cuicui Ma, Shuai Chen, Xuebo Liu, Fuguo Liu
Summary: This study aims to improve the rheological properties of High Internal Phase Emulsions (HIPEs) by using pea protein-inulin glycosylation products as plant-based emulsifiers, in order to enhance their suitability as edible inks for 3D food printing applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yao Hu, Liming Jiang, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Mengshan Shang, Chao Qiu
Summary: Protein-derived components are important for nutrition and health, but their poor stability and separation difficulties limit their application. Cyclodextrins can form inclusion complexes with amino acid moieties, improving the functionality of protein-derived components and enabling their encapsulation in delivery systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Green & Sustainable Science & Technology
Diana Bogueva, David Julian McClements
Summary: As the market for plant-based meat alternatives grows, there are concerns about potential food safety risks and limited research on the nutritional and health aspects of these products. The existing literature on plant-based meat products and their associated risks reveals research gaps that need further exploration. More research, technological advancements, food standards, and risk assessment are necessary to address safety concerns and promote responsible use of these emerging food alternatives.
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)
Article
Biochemistry & Molecular Biology
Hang Liu, Jiawen Song, Lei Zhou, Shengfeng Peng, David Julian Mcclements, Wei Liu
Summary: The study demonstrates that different fruit and vegetable juices can effectively enhance the solubility, stability, and bioaccessibility of curcumin. By using extracellular vesicles derived from fruits and vegetables as carriers, curcumin can be successfully incorporated into juices, resulting in improved encapsulation efficiency and bioavailability.
