Review
Pharmacology & Pharmacy
Claudia Viegas, Ana B. Patricio, Joao M. Prata, Akhtar Nadhman, Pavan Kumar Chintamaneni, Pedro Fonte
Summary: Solid-lipid nanoparticles and nanostructured lipid carriers are delivery systems that enhance drug solubility, permeability, and bioavailability. The use of liquid and solid lipids in nanostructured lipid carriers allows for higher drug loading, improved drug release properties, and increased stability. This review discusses the production methods, characterization, and performance of solid lipid nanoparticles and nanostructured lipid carriers, and also addresses the toxicity concerns.
Article
Chemistry, Physical
M. Koroleva, I. Portnaya, E. Mischenko, I. Abutbul-Ionita, L. Kolik-Shmuel, D. Danino
Summary: The study investigated the effects of nanoemulsions and solid lipid nanoparticles in drug delivery, finding that they should have a solid shell for stability and confirming the expected core/shell morphology. Solid lipid nanoparticles composed of stearic acid and the same surfactants demonstrated a higher melting point.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Food Science & Technology
Hanna Salminen, Kadriye Nur Kasapoglu, Beraat Ozcelik, Jochen Weiss
Summary: This study investigates the effect of saponin glycyrrhizin on the formation and stability of solid lipid nanoparticles. The results showed that glycyrrhizin can facilitate the formation of stable crystalline lipid particles and slow down polymorphic transition. The concentration of glycyrrhizin and the pH value play a role in the crystallization behavior, polymorphic stability, and physical appearance of the nanoparticles. Overall, glycyrrhizin demonstrates an impressive ability to stabilize solid lipid nanoparticles, which is significant for various industries.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Nanoscience & Nanotechnology
Ni 'matul Izza, Nozomi Watanabe, Yukihiro Okamoto, Keishi Suga, Yusuf Wibisono, Naoko Kajimura, Kaoru Mitsuoka, Hiroshi Umakoshi
Summary: Nanostructured lipid carriers (NLCs) are a new generation of lipid vectors for drug delivery systems (DDSs) that have a complex structure composed of solid and liquid lipids. This study provides molecular and physicochemical characterizations of the NLC core region. The study found that NLCs have a more rigid shell and a less rigid core, and also exhibit a crystal-like lamellar structure. The concentration of solid lipids affects the structure of the NLCs. By adjusting the lipid composition, an optimized design of NLCs with high efficacy for DDSs can be achieved.
ACS APPLIED NANO MATERIALS
(2022)
Article
Chemistry, Applied
Ali Barri, Babak Ghanbarzadeh, Maryam Mohammadi, Akram Pezeshki
Summary: Novel food-grade nanostructured lipid carrier (NLC) systems were developed using sodium caseinate as a protein surfactant, anhydrous milk fat as a solid lipid, and vitamin E acetate as a liquid oil. The optimal formulation consisted of 1% w/v caseinate protein and a 73.23/26.78 solid lipid/liquid oil ratio, resulting in small particle size, narrow size distribution, and high encapsulation efficiency. The encapsulated vitamin D3 showed improved anticancer effect in the NLC structure.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Mengyao Liu, Fuli Wang, Chuanfen Pu, Wenting Tang, Qingjie Sun
Summary: The study revealed that lipid carriers stabilized by zein peptides hydrolyzed by trypsin and flavourzyme showed good stability and fluidity, leading to improved bioavailability of lutein.
Article
Biochemistry & Molecular Biology
Neda Karimi Khorrami, Mohsen Radi, Sedigheh Amiri, David Julian McClements
Summary: This study demonstrates the successful incorporation of NLCs into calcium-alginate films, improving their UV-absorbing properties and modulating their physicochemical characteristics. The increase in NLC concentration resulted in decreased mechanical properties but enhanced thermal stability and water vapor permeability of the films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Ji Eun Hyun, Hye-Yoon Yi, Geun-Pyo Hong, Ji-Yeon Chun
Summary: This study encapsulated curcumin into nanostructured lipid carriers (NLCs) to improve its solubility, stability, and bioavailability. In vitro experiments showed that NLCs released approximately 31% of curcumin in the simulated saliva step, indicating their effectiveness as carriers in various fields.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Multidisciplinary
Rumiana Tenchov, Robert Bird, Allison E. Curtze, Qiongqiong Zhou
Summary: Lipid nanoparticles (LNPs) have become promising vehicles in the pharmaceutical industry for delivering various therapeutics, particularly highlighted in the COVID-19 mRNA vaccines. LNPs exhibit versatility and physical stability, allowing for targeted delivery of therapeutic drugs to specific locations within the body. Liposomes, an early version of LNPs, have already been widely applied in medical practice.
Article
Pharmacology & Pharmacy
Li Kar Stella Tan, Chee Wun How, Liang Ee Low, Boon Hoong Ong, Jian Sheng Loh, Su-Yin Lim, Yong Sze Ong, Jhi Biau Foo
Summary: Zerumbone (ZER) is a potential anticancer agent for breast cancer treatment but its poor water solubility and targeting ability limit its clinical applications. Loading ZER into nanostructured lipid carriers (ZER-NLC) has improved its solubility, but the lack of targeting and selectivity is still a concern. To address this, ZER-NLC was co-loaded with superparamagnetic iron oxide nanoparticles (SPION) to direct it to the tumor site using an external magnetic field.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2023)
Article
Pharmacology & Pharmacy
Auni Hamimi Idris, Che Azurahanim Che Abdullah, Nor Azah Yusof, Azren Aida Asmawi, Mohd Basyaruddin Abdul Rahman
Summary: Lung cancer is a major cause of cancer-related deaths due to late diagnosis and lack of effective therapies. In this study, a potential theranostic agent for lung cancer treatment called Dtx-MNLC was developed, which consists of a nanostructured lipid carrier loaded with iron oxide nanoparticles and docetaxel (Dtx). The formulation showed controlled release of Dtx in a simulated cancer cell microenvironment and exhibited higher cytotoxicity to lung cancer cells compared to healthy lung cells. It has the potential to be an effective and targeted treatment for lung cancer.
Article
Pharmacology & Pharmacy
Dilip K. Patel, Roohi Kesharwani, Sultan Alhayyani, F. A. Al-Abbasi, Firoz Anwar, Vikas Kumar
Summary: The objective of this investigation was to fabricate and evaluate a topical NLC based nanogel of etodolac. The study optimized the formulation using design software and demonstrated enhanced drug penetration and sustained anti-inflammatory action compared to conventional gel formulations.
LATIN AMERICAN JOURNAL OF PHARMACY
(2021)
Article
Chemistry, Multidisciplinary
Heba S. Elsewedy, Tamer M. Shehata, Mervt M. Almostafa, Wafaa E. Soliman
Summary: This study developed a nanolipid carrier that can accommodate the hydrophobic drug Atorvastatin using nanotechnology. The optimized formulation showed small particle size, neutral zeta potential, and high entrapment efficiency. Stability testing and in vivo experiments confirmed that the optimized formulation successfully lowered total cholesterol levels in obese rats.
Review
Food Science & Technology
Xueli Zhang, Changzhu Li, Wei Hu, Mohamed A. Abdel-Samie, Haiying Cui, Lin Lin
Summary: This review focuses on the applications of tea saponin as a natural surfactant in food, particularly in emulsions, delivery systems, extraction, and fermentation. Tea saponin has shown great potential to replace synthetic surfactants in food applications, which is of significant importance for improving the comprehensive utilization value of Camellia seed residue and promoting the sustainable development of the Camellia industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Yunwei Lin, Wenting Yin, Yujie Li, Guoqin Liu
Summary: This study investigated the effect of various solid lipids on the characteristics of novel nanostructured lipid carriers (NLCs) containing Antarctic krill oil. It was found that Glycerol 1,3-distearate (GDS) was the most suitable solid lipid material for preparing high encapsulation efficiency krill oil-loaded NLCs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Chao Qiu, Chenxi Wang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Jinpeng Wang, Zhengyu Jin
Summary: In this study, high internal phase Pickering emulsion (HIPPEs) were successfully fabricated for 3D printing of foods using glycyrrhizic acid-zein composite nanoparticles (ZGNPs) as emulsifiers. The HIPPEs showed good storage stability, shear-thinning behavior, and high viscoelasticity, making them suitable as edible bio-inks for 3D printing applications. The results open new possibilities for using Pickering emulsion gels as 3D printing inks for future food manufacturing and nutrition delivery systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhenyu Yang, Jiakai Yan, Yanhua Duan, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu
Summary: This study successfully fabricated hydrolyzed rice glutelin (HRG) nanoparticles induced by different concentrations of ethanol and investigated their interfacial and stability properties. The results showed that nanoparticles induced by ethanol with the concentration of 50% and 75% exhibited more viscous interfacial film, with 50% emulsion demonstrating better storage stability. Curcumin-loaded HRG50-Pickering emulsion exhibited higher photochemical stability but lower FFAs release and bioaccessibility.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Analytical
Mahmood Alizadeh Sani, Gholamreza Jahed-Khaniki, Ali Ehsani, Nabi Shariatifar, Mohammad Hadi Dehghani, Mohammad Hashemi, Hedayat Hosseini, Mohammad Abdollahi, Shokoufeh Hassani, Zahra Bayrami, David Julian McClements
Summary: A simple, label-free, and ultra-sensitive fluorescent platform based on a metal-organic framework (MOF) was developed to detect melamine in milk powder. The fluorescence sensor was fabricated from sensitized terbium (Tb)@NH2-MIL-253 (Al) MOF using a hydrothermal method. It showed high accuracy, sensitivity, and reproducibility compared to the high-performance liquid chromatography (HPLC) method. The sensor had a linear range and lower limit of detection (LLOD) much lower than the maximum residual level (MRL) for melamine detection in infant formula and other foods/feeds.
Review
Food Science & Technology
Xianghui Yan, Zheling Zeng, David Julian McClements, Xiaofeng Gong, Ping Yu, Jiaheng Xia, Deming Gong
Summary: Interactions between plant-based proteins (PP) and phenolic compounds (PC) have attracted attention in recent years. This review highlights the nature of protein-phenolic interactions involving PP and discusses their impact on the structure, functionality, and health-promoting properties of PP. PP-PC conjugates and complexes show improved functional attributes and potential health benefits, such as antioxidant activity and allergy reduction. However, further research is needed to study their application in real foods and understand the structure-function relationships of PP-PC conjugates and complexes.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Agriculture, Multidisciplinary
Honghong Shan, Qiaorun Zhao, Ying Guo, Mengchao Gao, Xiao Xu, David Julian McClements, Chongjiang Cao, Biao Yuan
Summary: In aqueous media, the pH of the solution affects the structure and properties of protein corona formed around TiO2 nanoparticles. This study investigated the impact of pH on the structural and physicochemical properties of whey protein coronas. The pH influenced the whey protein molecules' structure, with the largest adsorption capacity at the isoelectric point and the lowest under highly acidic or alkaline conditions. The study highlights the role of pH in protein conformation and interactions for understanding the formation and properties of protein coronas around inorganic nanoparticles.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Wen Xu, David Julian Mcclements, Xinwen Peng, Zhenlin Xu, Man Meng, Yidong Zou, Guanxiong Chen, Zhengyu Jin, Long Chen
Summary: This paper describes the effects of thermal processing on the performance of traditional protein-based or starch-based delivery systems, and introduces strategies for improving the heat resistance of delivery systems. These strategies help to expand the application of delivery systems in thermal processing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Environmental Sciences
Yanyan Wu, Xiaoqiong Cao, Hengjun Du, Xiaojing Guo, Yanhui Han, David Julian McClements, Eric Decker, Baoshan Xing, Hang Xiao
Summary: Titanium dioxide (TiO2) nanoparticles have been found to have adverse effects on gut bacteria and host metabolism, as shown in both in vitro and in vivo studies. The nanoparticles inhibit the growth of beneficial gut bacteria and cause damage to their cell membranes, leading to changes in metabolic pathways related to gut and host health. In mice, feeding on TiO2 nanoparticles affects the tryptophan metabolism pathway and reduces the levels of neuroprotective metabolites. Understanding the relationship between gut bacteria composition and metabolism is crucial for toxicological assessment of food components.
ENVIRONMENTAL RESEARCH
(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
Agriculture, Multidisciplinary
Qian Li, Yi Cao, Hongyi Lin, Tiantian Zhao, David Julian McClements, Shutao Wang, Xiaoxuan Yan, Yuli Wang, Peiyi Shen, Yanjun Zhang
Summary: This study investigated the covalent interactions between proanthocyanidins (PAs) and pectin during thermal processing. The results showed that PAs were covalently bound to pectin through nucleophilic substitution reaction. Thermal processing and PAs significantly affected the physicochemical, functional, and biological properties of pectin. The covalent attachment of PAs greatly enhanced the functional properties of pectin.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Sisheng Li, David Julian McClements
Summary: This study demonstrates the use of heteroaggregation to create semi-solid plant-based food matrices by blending cationic and anionic droplets. The electrostatic attraction between oppositely charged oil droplets leads to extensive droplet aggregation, resulting in increased shear viscosity and elastic modulus. These semi-solid emulsions can be used as structuring agents in plant-based foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Huaying Zeng, Ce Cheng, Youfa Xie, David Julian McClements, Lu Zhang, Xiaolin Wu, Hongxia Gao, Wenjun Liu, Liqiang Zou, Liu Wei
Summary: A water-in-oil emulsion loaded with propionic acid was formed by combining chitosan solution containing propionic acid with a palm oil/corn oil mixture and polyglycerol polyricinoleate (PGPR), which improved the stability of the emulsions and the encapsulated propionic acid. The inclusion of chitosan reduced the emulsion particle size while palm oil increased the viscosity, leading to improved thermal volatility and storage stability. The results show that this emulsion could be a potential colon-targeted delivery system for propionic acid.
Article
Energy & Fuels
Pengfei Yao, Xiaohua Jiang
Summary: This paper analyzes harmonic distortion caused by the narrow pulse problem in matrix converters and proposes an improved switching pattern based on the basic five vector switching pattern. The improved pattern solves the narrow pulse problem by adding an additional zero vector and adjusting the sequence of the four active vectors to minimize switching times. Simulation and experimental results show that the proposed six vector switching pattern reduces low-frequency harmonics, decreases average switching frequency, attenuates sampling frequency harmonics, improves the THD of the output current, and has benefits in both normal and unbalanced input voltage conditions.
CSEE JOURNAL OF POWER AND ENERGY SYSTEMS
(2023)
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
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)