Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient
Abstract
:1. Introduction
2. Chia Seeds: An Oil and Mucilage Ingredient Source
3. Encapsulation
3.1. Nanoemulsion
3.2. Nanoemulsion Preparation Methods
3.2.1. Methods That Use High-Energy
3.2.2. Methods That Use Low-Energy
3.3. Wall Material for Chia Oil Nanoemulsion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Anandharamakrishnan, C. Trends and Impact of Nanotechnology in Agro-Food Sector; Elsevier: Amsterdam, The Netherlands, 2021; ISBN 9780128157817. [Google Scholar]
- Kuang, L.; Burgess, B.; Cuite, C.L.; Tepper, B.J.; Hallman, W.K. Sensory Acceptability and Willingness to Buy Foods Presented as Having Bene Fi Ts Achieved through the Use of Nanotechnology. Food Qual. Prefer. 2020, 83, 103922. [Google Scholar] [CrossRef]
- Braga, A.R.C.; Oliveira Filho, J.G.; Lemes, A.C.; Egea, M.B. Nanostructure-Based Edible Coatings as a Function of Food Preservation. In Nanotechnology-Enhanced Food Packaging; Wiley-VCH: Weinheim, Germany, 2021; pp. 213–233. [Google Scholar]
- Mcclements, D.J. Nanoemulsions versus Microemulsions: Terminology, Differences, and Similarities. Soft Matter 2012, 8, 1719–1729. [Google Scholar] [CrossRef]
- Rezaei, A.; Fathi, M.; Jafari, S.M. Nanoencapsulation of Hydrophobic and Low-Soluble Food Bioactive Compounds within Different Nanocarriers. Food Hydrocoll. 2019, 88, 146–162. [Google Scholar] [CrossRef]
- Filho, J.G.D.O.; de Sousa, T.L.; de Sousa, M.F.; Peres, D.S.; Danielli, L.Z.; Lemes, A.C.; Egea, M.B. Bioavailability and Delivery Mechanisms Of Nutraceuticals in Nanoparticles Derived from Biopolymers. In Biopolymers in Nutraceuticals and Functional Foods; RSC Publishing: London, UK, 2019; pp. 102–121. ISBN 9781839167676. [Google Scholar]
- Madhujith, T.; Sivakanthan, S. Oxidative Stability of Edible Plant Oils. In Bioactive Molecules in Food; Springer: Cham, Switzerland, 2019; pp. 529–551. ISBN 9783319780306. [Google Scholar]
- Di Marco, A.E.; Ixtaina, V.Y.; Tomás, M.C. Effect of Ligand Concentration and Ultrasonic Treatment on Inclusion Complexes of High Amylose Corn Starch with Chia Seed Oil Fatty Acids. Food Hydrocoll. 2023, 136, 108222. [Google Scholar] [CrossRef]
- Hrncic, M.K.; Ivanovski, M.; Cör, D.; Knez, Ž. Chia Seeds (Salvia hispanica L.): An Overview—Phytochemical Profile, Isolation Methods, and Application. Molecules 2020, 25, 11. [Google Scholar] [CrossRef]
- Kulczynski, B.; Kobus-Cisowska, J.; Taczanowski, M.; Kmiecik, D.; Gramza-Michałowska, A. The Chemical Composition and Nutritional Value of Chia Seeds–Current State of Knowledge. Nutrients 2019, 11, 1242. [Google Scholar] [CrossRef] [PubMed]
- Câmara, A.K.F.I.; Okuro, P.K.; da Cunha, R.L.; Herrero, A.M.; Ruiz-Capillas, C.; Pollonio, M.A.R. Chia (Salvia hispanica L.) Mucilage as a New Fat Substitute in Emulsified Meat Products: Technological, Physicochemical, and Rheological Characterization. LWT-Food Sci. Technol. 2020, 125, 109193. [Google Scholar] [CrossRef]
- Goh, K.K.T.; Matia-Merino, L.; Chiang, J.H.; Quek, R.; Soh, S.J.B.; Lentle, R.G. The Physico-Chemical Properties of Chia Seed Polysaccharide and Its Microgel Dispersion Rheology. Carbohydr. Polym. 2016, 149, 297–307. [Google Scholar] [CrossRef]
- Silva, L.A.; Sinnecker, P.; Cavalari, A.A.; Sato, A.C.K.; Perrechil, F.A. Extraction of Chia Seed Mucilage: Effect of Ultrasound Application. Food Chem. Adv. 2022, 1, 100024. [Google Scholar] [CrossRef]
- Goksen, G.; Demir, D.; Dhama, K.; Kumar, M.; Shao, P.; Xie, F.; Echegaray, N.; Manuel, J. Mucilage Polysaccharide as a Plant Secretion: Potential Trends in Food and Biomedical Applications. Int. J. Biol. Macromol. 2023, 230, 123146. [Google Scholar] [CrossRef]
- Fernandes, S.S.; Salas-Mellado, M.D.L.M. Addition of Chia Seed Mucilage for Reduction of Fat Content in Bread and Cakes. Food Chem. 2017, 227, 237–244. [Google Scholar] [CrossRef]
- Fernandes, S.S.; Mellado, M.d.l.M.S. Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia hispanica L.) Mucilage. J. Food Sci. 2018, 83, 74–83. [Google Scholar] [CrossRef] [PubMed]
- Fernandes, S.S.; Filipini, G.; Salas-mellado, M.D.M. Development of Cake Mix with Reduced Fat and High Practicality by Adding Chia Mucilage. Food Biosci. 2021, 42, 101148. [Google Scholar] [CrossRef]
- Ferreira Ignácio Câmara, A.K.; Midori Ozaki, M.; Santos, M.; Silva Vidal, V.A.; Oliveira Ribeiro, W.; de Souza Paglarini, C.; Bernardinelli, O.D.; Sabadini, E.; Rodrigues Pollonio, M.A. Olive Oil-Based Emulsion Gels Containing Chia (Salvia hispanica L.) Mucilage Delivering Healthy Claims to Low-Saturated Fat Bologna Sausages. Food Struct. 2021, 28, 100187. [Google Scholar] [CrossRef]
- Ribes, S.; Grau, R.; Talens, P. Use of Chia Seed Mucilage as a Texturing Agent: Effect on Instrumental and Sensory Properties of Texture-Modified Soups. Food Hydrocoll. 2022, 123, 107171. [Google Scholar] [CrossRef]
- Ribes, S.; Gallego, M.; Barat, J.M.; Grau, R.; Talens, P. Impact of Chia Seed Mucilage on Technological, Sensory, and in Vitro Digestibility Properties of a Texture-Modified Puree. J. Funct. Foods 2022, 89, 104943. [Google Scholar] [CrossRef]
- Mujtaba, M.; Koc, B.; Salaberria, A.M.; Ilk, S.; Cansaran-Duman, D.; Akyuz, L.; Cakmak, Y.S.; Kaya, M.; Khawar, K.M.; Labidi, J.; et al. Production of Novel Chia-Mucilage Nanocomposite Fi Lms with Starch Nanocrystals; An Inclusive Biological and Physicochemical Perspective. Int. J. Biol. Macromol. 2019, 133, 663–673. [Google Scholar] [CrossRef]
- Fernandes, S.S.; Romani, V.P.; da Silva Filipini, G.; Martins, V.G. Chia Seeds to Develop New Biodegradable Polymers for Food Packaging: Properties and Biodegradability. Polym. Eng. Sci. 2020, 27, 1–10. [Google Scholar] [CrossRef]
- Charles-Rodríguez, A.V.; Rivera-Solís, L.L.; Martins, J.T.; Genisheva, Z.; Robledo-Olivo, A.; González-Morales, S.; López-Guarin, G.; Martínez-Vázquez, D.G.; Vicente, A.A.; Flores-López, M.L. Edible Films Based on Black Chia (Salvia hispanica L.) Seed Mucilage Containing Rhus Microphylla Fruit Phenolic Extract. Coatings 2020, 10, 326. [Google Scholar] [CrossRef]
- Semwal, A.; Ambatipudi, K.; Navani, N.K. Development and Characterization of Sodium Caseinate Based Probiotic Edible Film with Chia Mucilage as a Protectant for the Safe Delivery of Probiotics in Functional Bakery. Food Hydrocoll. Heal. 2022, 2, 100065. [Google Scholar] [CrossRef]
- Mujtaba, M.; Ali, Q.; Yilmaz, B.A.; Seckin Kurubas, M.; Ustun, H.; Erkan, M.; Kaya, M.; Cicek, M.; Oner, E.T. Understanding the Effects of Chitosan, Chia Mucilage, Levan Based Composite Coatings on the Shelf Life of Sweet Cherry. Food Chem. 2023, 416, 135816. [Google Scholar] [CrossRef] [PubMed]
- da Silveira Ramos, I.F.; Magalhães, L.M.; do OPessoa, C.; Ferreira, P.M.P.; dos Santos Rizzo, M.; Osajima, J.A.; Silva-Filho, E.C.; Nunes, C.; Raposo, F.; Coimbra, M.A.; et al. New Properties of Chia Seed Mucilage (Salvia hispanica L.) and Potential Application in Cosmetic and Pharmaceutical Products. Ind. Crops Prod. 2021, 171, 113981. [Google Scholar] [CrossRef]
- Tawakkoly, B.; Alizadehdakhel, A.; Dorosti, F. Evaluation of COD and Turbidity Removal from Compost Leachate Wastewater Using Salvia hispanica as a Natural Coagulant. Ind. Crops Prod. 2019, 137, 323–331. [Google Scholar] [CrossRef]
- Hernández-Nava, R.; López-Malo, A.; Palou, E.; Ramírez-Corona, N.; Jiménez-Munguía, M.T. Encapsulation of Oregano Essential Oil (Origanum vulgare) by Complex Coacervation between Gelatin and Chia Mucilage and Its Properties after Spray Drying. Food Hydrocoll. 2020, 109, 106077. [Google Scholar] [CrossRef]
- Dehghani, S.; Noshad, M.; Rastegarzadeh, S.; Hojjati, M.; Fazlara, A. Electrospun Chia Seed Mucilage/PVA Encapsulated with Green Cardamonmum Essential Oils: Antioxidant and Antibacterial Property. Int. J. Biol. Macromol. 2020, 161, 1–9. [Google Scholar] [CrossRef] [PubMed]
- Perea-Flores, M.D.J.; Aguilar-Morán, H.F.; Calderón-Domínguez, G.; García-Hernández, A.B.; Díaz-Ramírez, M.; Romero-Campos, H.E.; Cortés-Sánchez, A.D.J.; Salgado-Cruz, M. Entrapment Efficiency (EE) and Release Mechanism of Rhodamine B Encapsulated in a Mixture of Chia Seed Mucilage and Sodium Alginate. Appl. Sci. 2023, 13, 1213. [Google Scholar] [CrossRef]
- Ghafoor, K.; Ahmed, I.A.M.; Özcan, M.M.; Al-Juhaimi, F.Y.; Babiker, E.E.; Azmi, I.U. An Evaluation of Bioactive Compounds, Fatty Acid Composition and Oil Quality of Chia (Salvia hispanica L.) Seed Roasted at Different Temperatures. Food Chem. 2020, 333, 127531. [Google Scholar] [CrossRef]
- Fernandes, S.S.; Tonato, D.; Mazutti, M.A.; de Abreu, B.R.; da Costa Cabrera, D.; D’Oca, C.D.R.M.; Prentice-Hernández, C.; Salas-Mellado, M.d.l.M. Yield and Quality of Chia Oil Extracted via Different Methods. J. Food Eng. 2019, 262, 200–208. [Google Scholar] [CrossRef]
- Motyka, S.; Skała, E.; Ekiert, H.; Szopa, A. Health-Promoting Approaches of the Use of Chia Seeds. J. Funct. Foods 2023, 103, 105480. [Google Scholar] [CrossRef]
- Aranibar, C.; Aguirre, A.; Borneo, R. Utilization of a By-Product of Chia Oil Extraction as a Potential Source for Value Addition in Wheat Muffins. J. Food Sci. Technol. 2019, 56, 4189–4197. [Google Scholar] [CrossRef]
- Julio, L.M.; Copado, C.N.; Crespo, R.; Diehl, B.W.K.; Ixtaina, V.Y.; Tomás, M.C. Design of Microparticles of Chia Seed Oil by Using the Electrostatic Layer-by-Layer Deposition Technique. Powder Technol. 2019, 345, 750–757. [Google Scholar] [CrossRef]
- Nieman, D.C.; Cayea, E.J.; Austin, M.D.; Henson, D.A.; McAnulty, S.R.; Jin, F. Chia Seed Does Not Promote Weight Loss or Alter Disease Risk Factors in Overweight Adults. Nutr. Res. 2009, 29, 414–418. [Google Scholar] [CrossRef] [PubMed]
- Nieman, D.C.; Gillitt, N.D.; Meaney, M.P.; Dew, D.A. No Positive Influence of Ingesting Chia Seed Oil on Human Running Performance. Nutrients 2015, 7, 3666–3676. [Google Scholar] [CrossRef] [PubMed]
- Jin, F.; Nieman, D.C.; Sha, W.; Xie, G.; Qiu, Y.; Jia, W. Supplementation of Milled Chia Seeds Increases Plasma ALA and EPA in Postmenopausal Women. Plant Foods Hum. Nutr. 2012, 67, 105–110. [Google Scholar] [CrossRef] [PubMed]
- González-Mañán, D.; Tapia, G.; Gormaz, G.; Espessailles, A.D.; Espinosa, A.; Masson, L.; Varela, P.; Valenzuela, A.; Valenzuela, R. Bioconversion of a -Linolenic Acid to n-3 LCPUFA and Expression of PPAR- Alpha, Acyl Coenzyme A Oxidase 1 and Carnitine Acyl Transferase I Are Incremented after Feeding Rats with a -Linolenic Acid-Rich Oils N. Food Funct. 2012, 3, 765–772. [Google Scholar] [CrossRef]
- Valenzuela, R.; Barrera, C.; González-Astorga, M.; Sanhuez, J.; Valenzuela, A. Alpha Linolenic Acid (ALA) from Rosa Canina, Sacha Inchi and Chia Oils May Increase ALA Accretion and Its Conversion into n -3 LCPUFA in Diverse Tissues of the Rat. Food Funct. 2014, 5, 1564–1572. [Google Scholar] [CrossRef]
- Toscano, L.T.; da Silva, C.S.O.; Toscano, L.T.; de Almeida, A.E.M.; da Cruz Santos, A.; Silva, A.S. Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects. Plant Foods Hum. Nutr. 2014, 69, 392–398. [Google Scholar] [CrossRef]
- Vuksan, V.; Whitham, D.; Sievenpiper, J.L.; Jenkins, A.L.; Rogovik, A.L.; Bazinet, R.P.; Vidgen, E.; Hanna, A. Supplementation of Conventional Therapy With the Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes. Diabetes Care 2007, 30, 2804 LP-2810. [Google Scholar] [CrossRef]
- Sierra, L.; Roco, J.; Alarcon, G.; Medina, M.; Van Nieuwenhove, C.; Peral de Bruno, M.; Jerez, S. Dietary Intervention with Salvia hispanica (Chia) Oil Improves Vascular Function in Rabbits under Hypercholesterolaemic Conditions. J. Funct. Foods 2015, 14, 641–649. [Google Scholar] [CrossRef]
- da Silva Marineli, R.; Moraes, É.A.; Lenquiste, S.A.; Godoy, A.T.; Eberlin, M.N.; Maróstica, M.R. Chemical Characterization and Antioxidant Potential of Chilean Chia Seeds and Oil (Salvia hispanica L.). LWT-Food Sci. Technol. 2014, 59, 1304–1310. [Google Scholar] [CrossRef]
- da Silva Marineli, R.; Lenquiste, S.A.; Moraes, É.A.; Maróstica, M.R. Antioxidant Potential of Dietary Chia Seed and Oil (Salvia hispanica L.) in Diet-Induced Obese Rats. Food Res. Int. 2015, 76, 666–674. [Google Scholar] [CrossRef]
- Gazem, R.A.A.; Puneeth, H.R.; Madhu, C.S.; Sharada, A.C. Physicochemical Properties and in Vitro Anti-Inflammatory Effects of Indian Chia ( Salvia hispanica L.) Seed Oil. J. Pharm. Biol. Sci. 2016, 11, 1–8. [Google Scholar] [CrossRef]
- De Souza, T.; Vargas, S.; Fonte-faria, T.; Nascimento-silva, V.; Barja-fidalgo, C.; Citelli, M. Molecular and Cellular Endocrinology Chia Oil Induces Browning of White Adipose Tissue in High-Fat Diet-Induced Obese Mice. Mol. Cell. Endocrinol. 2020, 507, 110772. [Google Scholar] [CrossRef] [PubMed]
- Ixtaina, V.Y.; Julio, L.M.; Wagner, J.R.; Nolasco, S.M.; Tomás, M.C. Physicochemical Characterization and Stability of Chia Oil Microencapsulated with Sodium Caseinate and Lactose by Spray-Drying. Powder Technol. 2015, 271, 26–34. [Google Scholar] [CrossRef]
- Cano, J.S.A.; Pacheco, S.S.; Galán, F.S.; Bustos, I.A.; Durán, C.R.; Carrión, M.H. Formulation of a Responsive in Vitro Digestion Wall Material, Sensory and Market Analyses for Chia Seed Oil Capsules. J. Food Eng. 2021, 296, 110460. [Google Scholar] [CrossRef]
- dos Santos, F.S.; de Figueirêdo, R.M.F.; de Melo Queiroz, A.J.; Paiva, Y.F.; Moura, H.V.; de Vilela Silva, E.T.; de Lima Ferreira, J.P.; de Melo, B.A.; de Brito Araújo Carvalho, A.J.; dos Santos Lima, M.; et al. Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage. Foods 2023, 12, 569. [Google Scholar] [CrossRef]
- Chiang, J.H.; Ong, D.S.M.; Ng, F.S.K.; Hua, X.Y.; Tay, W.L.W.; Henry, C.J. Application of Chia (Salvia hispanica) Mucilage as an Ingredient Replacer in Foods. Trends Food Sci. Technol. 2021, 115, 105–116. [Google Scholar] [CrossRef]
- Alfredo, V.O.; Gabriel, R.R.; Luis, C.G.; David, B.A. Physicochemical Properties of a Fibrous Fraction from Chia (Salvia hispanica L.). LWT-Food Sci. Technol. 2009, 42, 168–173. [Google Scholar] [CrossRef]
- Ali, N.M.; Yeap, S.K.; Ho, W.Y.; Beh, B.K.; Tan, S.W.; Tan, S.G. The Promising Future of Chia, Salvia hispanica L. J. Biomed. Biotechnol. 2012, 2012, 1–9. [Google Scholar] [CrossRef]
- Lira, M.M.; de Filho, J.G.; de Sousa, T.L.; da Costa, N.M.; Lemes, A.C.; Fernandes, S.S.; Egea, M.B. Selected Plants Producing Mucilage: Overview, Composition and Their Potential as Functional Ingredients in the Development of Plant-Based Foods. Food Res. Int. 2023, (in press). [Google Scholar]
- Sagalowicz, L.; Leser, M.E. Delivery Systems for Liquid Food Products. Curr. Opin. Colloid Interface Sci. 2010, 15, 61–72. [Google Scholar] [CrossRef]
- Potdar, S.B.; Landge, V.K.; Barkade, S.S.; Potoroko, I.; Sonawane, S.H. Flavor Encapsulation and Release Studies in Food. In Encapsulation of Active Molecules and Their Delivery System; INC: Amsterdam, The Netherlands, 2020; pp. 293–322. ISBN 9780128193631. [Google Scholar]
- El-Messery, T.M.; Altuntas, U.; Altin, G.; Ozçelik, B. The Effect of Spray-Drying and Freeze-Drying on Encapsulation Efficiency, in Vitro Bioaccessibility and Oxidative Stability of Krill Oil Nanoemulsion System. Food Hydrocoll. 2020, 106, 105890. [Google Scholar] [CrossRef]
- Wang, S.; Wang, X.; Liu, M.; Zhang, L.; Ge, Z.; Zhao, G.; Zong, W. Preparation and Characterization of Eucommia Ulmoides Seed Oil O/W Nanoemulsion by Dynamic High-Pressure Microfluidization. LWT-Food Sci. Technol. 2020, 121, 108960. [Google Scholar] [CrossRef]
- Teng, J.; Hu, X.; Wang, M.; Tao, N. Fabrication of Chia (Salvia hispanica L.) Seed Oil Nanoemulsions Using Different Emulsifiers. J. Food Process. Preserv. 2017, 42, e13416. [Google Scholar] [CrossRef]
- Sonneville-Aubrun, O.; Simonnet, J.T.; L’Alloret, F. Nanoemulsions: A New Vehicle for Skincare Products. Adv. Colloid Interface Sci. 2004, 108–109, 145–149. [Google Scholar] [CrossRef]
- Aboofazeli, R. Nanometric-Scaled Emulsions (Nanoemulsions). Iran. J. Pharm. Res. 2010, 9, 325–326. [Google Scholar]
- Rao, J.; McClements, D.J. Food-Grade Microemulsions, Nanoemulsions and Emulsions: Fabrication from Sucrose Monopalmitate & Lemon Oil. Food Hydrocoll. 2011, 25, 1413–1423. [Google Scholar] [CrossRef]
- Jaiswal, M.; Dudhe, R. Nanoemulsion: An Advanced Mode of Drug Delivery System. 3 Biotech 2015, 5, 123–127. [Google Scholar] [CrossRef]
- Meng, R.; Wang, C.; Shen, Z.; Wang, R.; Kuru, E.; Jin, J. Low-Energy Formation of in-Situ Nanoemulsion at Constant Temperature for Oil Removal. J. Mol. Liq. 2020, 314, 113663. [Google Scholar] [CrossRef]
- Chuesiang, P.; Sanguandeekul, R.; Siripatrawan, U. Enhancing Effect of Nanoemulsion on Antimicrobial Activity of Cinnamon Essential Oil against Foodborne Pathogens in Refrigerated Asian Seabass (Lates calcarifer) Fillets. Food Control 2021, 122, 107782. [Google Scholar] [CrossRef]
- Donsì, F.; Ferrari, G. Essential Oil Nanoemulsions as Antimicrobial Agents in Food. J. Biotechnol. 2016, 233, 106–120. [Google Scholar] [CrossRef]
- Chu, B.-S.; Ichikawa, S.; Kanafusa, S.; Nakajima, M. Preparation and Characterization of -Carotene Nanodispersions Prepared by Solvent Displacement Technique. J. Agric. Food Chem. 2007, 55, 6754–6760. [Google Scholar] [CrossRef]
- Yin, L.; Chu, B.; Kobayashi, I.; Nakajima, M. Performance of Selected Emulsifiers and Their Combinations in the Preparation of b -Carotene Nanodispersions. Food Hydrocoll. 2009, 23, 1617–1622. [Google Scholar] [CrossRef]
- Joshi, D.P.; Pant, G.; Arora, N.; Nainwal, S. Effect of Solvents on Morphology, Magnetic and Dielectric Properties of (α-Fe2O3@SiO2) Core-Shell Nanoparticles. Heliyon 2017, 3, 1–16. [Google Scholar] [CrossRef]
- Zhao, C.; Wei, L.; Yin, B.; Liu, F.; Li, J.; Liu, X.; Wang, J.; Wang, Y. Encapsulation of Lycopene within Oil-in-Water Nanoemulsions Using Lactoferrin: Impact of Carrier Oils on Physicochemical Stability and Bioaccessibility. Int. J. Biol. Macromol. 2020, 153, 912–920. [Google Scholar] [CrossRef] [PubMed]
- Liew, S.N.; Utra, U.; Alias, A.K.; Tan, T.B.; Tan, C.P.; Yussof, N.S. Physical, Morphological and Antibacterial Properties of Lime Essential Oil Nanoemulsions Prepared via Spontaneous Emulsification Method. LWT-Food Sci. Technol. 2020, 128, 109388. [Google Scholar] [CrossRef]
- Ostertag, F.; Weiss, J.; McClements, D.J. Low-Energy Formation of Edible Nanoemulsions: Factors Influencing Droplet Size Produced by Emulsion Phase Inversion. J. Colloid Interface Sci. 2012, 388, 95–102. [Google Scholar] [CrossRef] [PubMed]
- Salvia-Trujillo, L.; Rojas-Graü, M.A.; Soliva-Fortuny, R.; Martín-Belloso, O. Effect of Processing Parameters on Physicochemical Characteristics of Microfluidized Lemongrass Essential Oil-Alginate Nanoemulsions. Food Hydrocoll. 2013, 30, 401–407. [Google Scholar] [CrossRef]
- Yang, Y.; Marshall-Breton, C.; Leser, M.E.; Sher, A.A.; McClements, D.J. Fabrication of Ultrafine Edible Emulsions: Comparison of High-Energy and Low-Energy Homogenization Methods. Food Hydrocoll. 2012, 29, 398–406. [Google Scholar] [CrossRef]
- de Campo, C.; dos Santos, P.P.; Costa, T.M.H.; Paese, K.; Guterres, S.S.; Rios, A.d.O.; Flôres, S.H. Nanoencapsulation of Chia Seed Oil with Chia Mucilage (Salvia hispanica L.) as Wall Material: Characterization and Stability Evaluation. Food Chem. 2017, 234, 1–9. [Google Scholar] [CrossRef]
- Fernandes, S.S.; Bernardino, J.C.C.; Owen, P.Q.; Prentice, C.; Salas-Mellado, M.D.L.M.; Segura-Campos, M.R. Effect of the Use of Ethanol and Chia Mucilage on the Obtainment and Techno-Functional Properties of Chia Oil Nanoemulsions. J. Food Process. Preserv. 2021, 45, 1–16. [Google Scholar] [CrossRef]
- Maldonado, A.; Riquelme, N.; Muñoz-Fariña, O.; García, O.; Arancibia, C. Stability and Bioaccessibility of α -Tocopherol-Enriched Nanoemulsions Containing Different Edible Oils as Carriers. LWT-Food Sci. Technol. 2023, 174, 114419. [Google Scholar] [CrossRef]
- Kaya, E.C.; Oztop, M.H.; Alpas, H. Effect of High-Pressure Processing (HPP) on Production and Characterization of Chia Seed Oil Nanoemulsions. LWT 2021, 141, 110872. [Google Scholar] [CrossRef]
- Qian, C.; McClements, D.J. Formation of Nanoemulsions Stabilized by Model Food-Grade Emulsifiers Using High-Pressure Homogenization: Factors Affecting Particle Size. Food Hydrocoll. 2011, 25, 1000–1008. [Google Scholar] [CrossRef]
- Lee, L.; Norton, I.T. Comparing Droplet Breakup for a High-Pressure Valve Homogeniser and a Microfluidizer for the Potential Production of Food-Grade Nanoemulsions. J. Food Eng. 2013, 114, 158–163. [Google Scholar] [CrossRef]
- Chu, Y.; Cheng, W.; Feng, X.; Gao, C.; Wu, D.; Meng, L.; Zhang, Y.; Tang, X. Fabrication, Structure and Properties of Pullulan-Based Active Films Incorporated with Ultrasound-Assisted Cinnamon Essential Oil Nanoemulsions. Food Packag. Shelf Life 2020, 25, 100547. [Google Scholar] [CrossRef]
- Silva, H.D.; Cerqueira, M.Â.; Vicente, A.A. Nanoemulsions for Food Applications: Development and Characterization. Food Bioprocess Technol. 2012, 5, 854–867. [Google Scholar] [CrossRef]
- Lee, L.L.; Niknafs, N.; Hancocks, R.D.; Norton, I.T. Emulsification: Mechanistic Understanding. Trends Food Sci. Technol. 2013, 31, 72–78. [Google Scholar] [CrossRef]
- de Assis, L.M.; da Rosa Zavareze, E.; Prentice-Hernádez, C.; Souza-Soares, L.A. Revisão: Características de Nanopartículas e Potenciais Aplicações Em Alimentos Review: Characteristics of Nanoparticles and Their Potential Applications in Foods. Brazilian J. Food Technol. 2012, 15, 99–109. [Google Scholar] [CrossRef]
- Kotta, S.; Khan, A.W.; Ansari, S.H.; Sharma, R.K.; Ali, J. Formulation of Nanoemulsion: A Comparison between Phase Inversion Composition Method and High-Pressure Homogenization Method. Drug Deliv. 2015, 22, 455–466. [Google Scholar] [CrossRef]
- Yukuyama, M.N.; Kato, E.T.M.; de Araujo, G.L.B.; Löbenberg, R.; Monteiro, L.M.; Lourenço, F.R.; Bou-Chacra, N.A. Olive Oil Nanoemulsion Preparation Using High-Pressure Homogenization and D-Phase Emulsification—A Design Space Approach. J. Drug Deliv. Sci. Technol. 2019, 49, 622–631. [Google Scholar] [CrossRef]
- Harwansh, R.K.; Deshmukh, R.; Rahman, M.A. Nanoemulsion: Promising Nanocarrier System for Delivery of Herbal Bioactives. J. Drug Deliv. Sci. Technol. 2019, 51, 224–233. [Google Scholar] [CrossRef]
- Jafari, S.M.; He, Y.; Bhandari, B. Nano-Emulsion Production by Sonication and Microfluidization - A Comparison. Int. J. Food Prop. 2006, 9, 475–485. [Google Scholar] [CrossRef]
- Komaiko, J.; Sastrosubroto, A.; McClements, D.J. Encapsulation of ω-3 Fatty Acids in Nanoemulsion-Based Delivery Systems Fabricated from Natural Emulsifiers: Sunflower Phospholipids. Food Chem. 2016, 203, 331–339. [Google Scholar] [CrossRef] [PubMed]
- Li, M.K.; Fogler, H.S. Acoustic Emulsification. Part 1. The Instability of the Oil-Water Interface to Form the Initial Droplets. J. Fluid Mech. 1978, 88, 499–511. [Google Scholar] [CrossRef]
- Li, M.K.; Fogler, H.S. Acoustic Emulsification. Part 2. Breakup of the Large Primary Oil Droplets in a Water Medium. J. Fluid Mech. 1978, 88, 513–528. [Google Scholar] [CrossRef]
- McClements, D.J. Edible Nanoemulsions: Fabrication, Properties, and Functional Performance. Soft Matter 2011, 7, 2297–2316. [Google Scholar] [CrossRef]
- Farshi, P.; Tabibiazar, M.; Ghorbani, M.; Mohammadifar, M.; Amirkhiz, M.B.; Hamishehkar, H. Whey Protein Isolate-Guar Gum Stabilized Cumin Seed Oil Nanoemulsion. Food Biosci. 2019, 28, 49–56. [Google Scholar] [CrossRef]
- Branco, I.G.; Sen, K.; Rinaldi, C. Effect of Sodium Alginate and Different Types of Oil on the Physical Properties of Ultrasound-Assisted Nanoemulsions. Chem. Eng. Process. Process Intensif. 2020, 153, 107942. [Google Scholar] [CrossRef]
- Ryu, V.; McClements, D.J.; Corradini, M.G.; McLandsborough, L. Effect of Ripening Inhibitor Type on Formation, Stability, and Antimicrobial Activity of Thyme Oil Nanoemulsion. Food Chem. 2018, 245, 104–111. [Google Scholar] [CrossRef]
- Le, X.T.; Tuan Le, M.; Manh Do, V.; Minh Bui, Q.; Tam Nguyen, A.; Cuong Luu, X.; Nhat Do, D. Fabrication of Cajeput Essential Oil Nanoemulsions by Phase Inversion Temperature Process. Mater. Today Proc. 2022, 59, 1178–1182. [Google Scholar] [CrossRef]
- Komaiko, J.S.; Mcclements, D.J. Formation of Food-Grade Nanoemulsions Using Low-Energy Preparation Methods: A Review of Available Methods. Compr. Rev. Food Sci. Food Saf. 2016, 15, 331–352. [Google Scholar] [CrossRef]
- Chuesiang, P.; Siripatrawan, U.; Sanguandeekul, R.; McLandsborough, L.; Julian McClements, D. Optimization of Cinnamon Oil Nanoemulsions Using Phase Inversion Temperature Method: Impact of Oil Phase Composition and Surfactant Concentration. J. Colloid Interface Sci. 2018, 514, 208–216. [Google Scholar] [CrossRef]
- Chuesiang, P.; Siripatrawan, U.; Sanguandeekul, R.; Yang, J.S.; McClements, D.J.; McLandsborough, L. Antimicrobial Activity and Chemical Stability of Cinnamon Oil in Oil-in-Water Nanoemulsions Fabricated Using the Phase Inversion Temperature Method. LWT 2019, 110, 190–196. [Google Scholar] [CrossRef]
- Bedoya-Serna, C.M.; Dacanal, G.C.; Fernandes, A.M.; Pinho, S.C. Antifungal Activity of Nanoemulsions Encapsulating Oregano (Origanum vulgare) Essential Oil: In Vitro Study and Application in Minas Padrão Cheese. Brazilian J. Microbiol. 2018, 49, 929–935. [Google Scholar] [CrossRef]
- Yildirim, S.T.; Oztop, M.H.; Soyer, Y. Cinnamon Oil Nanoemulsions by Spontaneous Emulsification: Formulation, Characterization and Antimicrobial Activity. LWT-Food Sci. Technol. 2017, 84, 122–128. [Google Scholar] [CrossRef]
- Walker, R.M.; Decker, E.A.; McClements, D.J. Physical and Oxidative Stability of Fish Oil Nanoemulsions Produced by Spontaneous Emulsification: Effect of Surfactant Concentration and Particle Size. J. Food Eng. 2015, 164, 10–20. [Google Scholar] [CrossRef]
- Komaiko, J.; McClements, D.J. Low-Energy Formation of Edible Nanoemulsions by Spontaneous Emulsification: Factors Influencing Particle Size. J. Food Eng. 2015, 146, 122–128. [Google Scholar] [CrossRef]
- Ferreira, C.D.; Nunes, I.L. Oil Nanoencapsulation: Development, Application, and Incorporation into the Food Market. Nanoscale Res. Lett. 2019, 14, 1–13. [Google Scholar] [CrossRef]
- Prieto, C.; Calvo, L. The Encapsulation of Low Viscosity Omega-3 Rich Fish Oil in Polycaprolactone by Supercritical Fluid Extraction of Emulsions. J. Supercrit. Fluids 2017, 128, 227–234. [Google Scholar] [CrossRef]
- Ricaurte, L.; Perea-Flores, M.D.J.; Martinez, A.; Quintanilla-Carvajal, M.X. Production of High-Oleic Palm Oil Nanoemulsions by High-Shear Homogenization (Microfluidization). Innov. Food Sci. Emerg. Technol. 2016, 35, 75–85. [Google Scholar] [CrossRef]
- Cacciatore, F.A.; Aders, C.; Alexandre, B.; Pinilla, C.M.B.; Brandelli, A.; Malheiros, P.d.S. Carvacrol Encapsulation into Nanoparticles Produced from Chia and Flaxseed Mucilage: Characterization, Stability and Antimicrobial Activity against Salmonella and Listeria monocytogenes. Food Microbiol. 2022, 108, 104116. [Google Scholar] [CrossRef] [PubMed]
- Cakmak, H.; Ilyasoglu-buyukkestelli, H.; Sogut, E.; Ozyurt, V.H. A Review on Recent Advances of Plant Mucilages and Their Applications in Food Industry: Extraction, Functional Properties and Health Benefits. Food Hydrocoll. Heal. 2023, 3, 100131. [Google Scholar] [CrossRef]
- Ghumman, S.A.; Mahmood, A.; Noreen, S.; Aslam, A.; Ijaz, B.; Amanat, A.; Kausar, R.; Rana, M.; Hameed, H. Chitosan-Linseed Mucilage Polyelectrolyte Complex Nanoparticles of Methotrexate: In Vitro Cytotoxic Efficacy and Toxicological Studies. Arab. J. Chem. 2023, 16, 104463. [Google Scholar] [CrossRef]
- Cortés-Camargo, S.; Acuña-Avila, P.E.; Rodríguez-Huezo, M.E.; Román-Guerrero, A.; Varela-Guerrero, V.; Pérez-Alonso, C. Effect of Chia Mucilage Addition on Oxidation and Release Kinetics of Lemon Essential Oil Microencapsulated Using Mesquite Gum – Chia Mucilage Mixtures. Food Res. Int. 2019, 116, 1010–1019. [Google Scholar] [CrossRef]
- Antigo, J.L.D.; Stafussa, A.P.; de Cassia Bergamasco, R.; Madrona, G.S. Chia Seed Mucilage as a Potential Encapsulating Agent of a Natural Food Dye. J. Food E 2020, 285, 110101. [Google Scholar] [CrossRef]
- Campos, B.E.; Dias Ruivo, T.; da Silva Scapim, M.R.; Madrona, G.S.; de C. Bergamasco, R. Optimization of the Mucilage Extraction Process from Chia Seeds and Application in Ice Cream as a Stabilizer and Emulsifier. LWT-Food Sci. Technol. 2016, 65, 874–883. [Google Scholar] [CrossRef]
- Dick, M.; Costa, T.M.H.; Gomaa, A.; Subirade, M.; Rios, A.D.O.; Flôres, S.H. Edible Film Production from Chia Seed Mucilage: Effect of Glycerol Concentration on Its Physicochemical and Mechanical Properties. Carbohydr. Polym. 2015, 130, 198–205. [Google Scholar] [CrossRef]
- Muñoz, L.A.; Aguilera, J.M.; Rodriguez-Turienzo, L.; Cobos, A.; Diaz, O. Characterization and Microstructure of Films Made from Mucilage of Salvia hispanica and Whey Protein Concentrate. J. Food Eng. 2012, 111, 511–518. [Google Scholar] [CrossRef]
- Muñoz Hernández, L. Mucilage from Chia Seeds (Salvia hispanica): Microestructure, Physico-Chemical Characterization and Applications in Food Industry. Doctor Dissertation, Pontificia Universidad Católica de Chile, Santiago, Chile, 2012. [Google Scholar]
- Us-Medina, U.; Ruiz-Ruiz, J.C.; Quintana-Owen, P.; Segura-Campos, M.R. Salvia hispanica Mucilage-Alginate Properties and Performance as an Encapsulation Matrix for Chia Seed Oil. J. Food Process. Preserv. 2017, 41, e13270. [Google Scholar] [CrossRef]
- Us-Medina, U.; Julio, L.M.; Segura-Campos, M.R.; Ixtaina, V.Y.; Tomás, M.C. Development and Characterization of Spray-Dried Chia Oil Microcapsules Using by-Products from Chia as Wall Material. Powder Technol. 2018, 334, 1–8. [Google Scholar] [CrossRef]
- Timilsena, Y.P.; Adhikari, R.; Barrow, C.J.; Adhikari, B. Microencapsulation of Chia Seed Oil Using Chia Seed Protein Isolate-Chia Seed Gum Complex Coacervates. Int. J. Biol. Macromol. 2016, 91, 347–357. [Google Scholar] [CrossRef] [PubMed]
- da Silva Stefani, F.; de Campo, C.; Paese, K.; Guterres, S.S.; Costa, T.M.H.; Flôres, S.H. Nanoencapsulation of Linseed Oil with Chia Mucilage as Structuring Material: Characterization, Stability and Enrichment of Orange Juice. Food Res. Int. 2019, 120, 872–879. [Google Scholar] [CrossRef] [PubMed]
Method | Technique | Components | Authors |
---|---|---|---|
HIGH-ENERGY | High shear stirring | Chia mucilage, Tween 80, and ethanol | [75] |
Chia mucilage, Tween 20, and ethanol | [76] | ||
α-tocopherol, soy lecithin, and Tween 80 | [77] | ||
Microfluidization | Tween 80, Span 80, sodium caseinate, and sucrose monopalmitate were used as emulsifiers; highly hydrolyzed lecithin, polyglycerol ester, glycerin, propylene glycol, and sorbitol solution | [59] | |
LOW-ENERGY | Spontaneous emulsification | ||
HIGH-ENERGY + LOW-ENERGY | Spontaneous emulsification + High-pressure homogenization | Tween 80 | [78] |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Fernandes, S.S.; Egea, M.B.; Salas-Mellado, M.d.l.M.; Segura-Campos, M.R. Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. Int. J. Mol. Sci. 2023, 24, 7384. https://doi.org/10.3390/ijms24087384
Fernandes SS, Egea MB, Salas-Mellado MdlM, Segura-Campos MR. Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient. International Journal of Molecular Sciences. 2023; 24(8):7384. https://doi.org/10.3390/ijms24087384
Chicago/Turabian StyleFernandes, Sibele Santos, Mariana Buranelo Egea, Myriam de las Mercedes Salas-Mellado, and Maira Rubi Segura-Campos. 2023. "Chia Oil and Mucilage Nanoemulsion: Potential Strategy to Protect a Functional Ingredient" International Journal of Molecular Sciences 24, no. 8: 7384. https://doi.org/10.3390/ijms24087384