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Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Macromolecular Chemistry".

Deadline for manuscript submissions: closed (31 October 2021) | Viewed by 29577

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Prof. Dr. Chuan-He Tang

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Guest Editor

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: plant proteins; emulsions; nano-encapsulation; bioaccessibility; nanovehicle

Dr. Pengzhan Liu

E-Mail Website
Guest Editor

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Interests: bioactive compounds; polyphenols; bioaccessibility; nanovehicle

Special Issue Information

Dear Colleagues,

Food colloids, as important food systems or parts of food components or formulations, have attracted increasing interest from the food industry and scientific community. The research subjects of food colloids cover every aspect related to food polymers: proteins and carbohydrates (especially starch and polysaccharides), such as the characterization of their structure, their physicochemical and functional properties, and their applications in food sectors. In recent years, the potential and effectiveness of food colloidal systems as encapsulation and delivery systems for improving the stability and bioavailability of many hydrophobic nutraceuticals or drugs have been highlighted. With the increasing health awareness and demand for natural and safe functional foods, there is an urgent demand to incorporate a number of bioactive compounds or nutraceuticals with health-beneficial effects into food colloid systems. The fabrication and characterization of controlled or sustained release or targeted delivery systems for nutraceuticals has become an ongoing and topical research subject in the field.

This Special Issue aims to provide a platform to reflect the new advances and progresses in different aspects of food colloid research, especially those related to the development of unique food polymer colloidal systems with a great potential to act as encapsulation and delivery systems for hydrophobic nutraceuticals. In addition to regular research papers, review articles are also welcome.

Prof. Dr. Chuan-He Tang
Dr. Pengzhan Liu
Guest Editors

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Keywords

food proteins
carbohydrates
emulsions
delivery systems
nanoencapsulation
nutraceuticals

Published Papers (7 papers)

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Research

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14 pages, 5372 KiB

Open AccessArticle

Oil Phase Solubility Rather Than Diffusivity Determines the Release of Entrapped Amino Acids and Di-Peptides from Water-in-Oil-in-Water Emulsions

by Esra Kocaman, Davide Rabiti, Juan Sebastian Murillo Moreno, Asli Can Karaca and Paul Van der Meeren

Molecules 2022, 27(2), 394; https://doi.org/10.3390/molecules27020394 - 8 Jan 2022

Cited by 3 | Viewed by 1722

Abstract

The permeation of amino acids and di-peptides with different hydrophobicities across the oil phase in W/O/W double emulsions was investigated at different concentrations, considering the pH of the aqueous phase. Moreover, the particle size, yield of entrapped water and release kinetics of the double emulsions was evaluated as a function of time. Regarding the release of the entrapped amino acids and di-peptides, their hydrophobicity and the pH had a significant effect, whereas the concentration of the dissolved compound did not lead to different release kinetics. The release of the amino acids and di-peptides was faster at neutral pH as compared to acidic pH values due to the increased solute solubility in the oil phase for more hydrophobic molecules at neutral pH. Regarding the effect of the type of oil, much faster amino acid transport was observed through MCT oil as compared to LCT oil, which might be due to its higher solubility and/or higher diffusivity. As di-peptides released faster than amino acids, it follows that the increased solubility overruled the effect from the decreased diffusion coefficient of the dissolved compound in the oil phase. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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16 pages, 6414 KiB

Open AccessArticle

Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation

by Eliana Marcela Vélez-Erazo, Karina Bosqui, Renata S. Rabelo and Miriam Dupas Hubinger

Molecules 2021, 26(18), 5646; https://doi.org/10.3390/molecules26185646 - 17 Sep 2021

Cited by 17 | Viewed by 3268

Abstract

Electrostatic interaction between protein and polysaccharides could influence structured liquid oil stability when emulsification is used for this purpose. The objective of this work was to structure sunflower oil forming emulsions and High Internal Phase Emulsions (HIPEs) using pea protein (PP) and xanthan gum (XG) as a stabilizer, promoting or not their electrostatic attraction. The 60/40 oil-in-water emulsions were made varying the pH (3, 5, and 7) and PP:XG ratio (4:1, 8:1, and 12:1). To form HIPEs, samples were oven-dried and homogenized. The higher the pH, the smaller the droplet size (Emulsions: 15.60–43.96 µm and HIPEs: 8.74–20.38 µm) and the oil release after 9 weeks of storage at 5 °C and 25 °C (oil loss < 8%). All systems had weak gel-like behavior, however, the values of viscoelastic properties (G′ and G″) increased with the increment of PP:XG ratio. Stable emulsions were obtained at pHs 5 and 7 in all PP:XG ratios, and at pH 3 in the ratio 4:1. Stable HIPEs were obtained at pH 7 in the ratios PP:XG 4:1, 8:1, and 12:1, and at pH 5 at PP:XG ratio 4:1. All these systems presented different characteristics that could be exploited for their application as fat substitutes. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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14 pages, 2828 KiB

Open AccessArticle

Uniaxial and Coaxial Electrospinning for Tailoring Jussara Pulp Nanofibers

by Sergiana dos P. Ramos, Michele A. Giaconia, Marcelo Assis, Paula C. Jimenez, Tatiana M. Mazzo, Elson Longo, Veridiana V. De Rosso and Anna R. C. Braga

Molecules 2021, 26(5), 1206; https://doi.org/10.3390/molecules26051206 - 24 Feb 2021

Cited by 12 | Viewed by 2678

Abstract

Jussara pulp (Euterpe edulis Mart.) is rich in bioactive compounds known to be protective mediators against several diseases. In this context, nevertheless, anthocyanins, the most abundant natural pigment in jussara, are sensitive to temperature, pH, oxygen, and light conditions, leading to instability during food storage or digestion, and, thus jeopardizing the antioxidant proprieties retained by these flavonoids and limiting industrial application of the pulp. The production of nanostructures, from synthetic and natural polymers, containing natural matrices rich in bioactive compounds, has been widely studied, providing satisfactory results in the conservation and maintenance of the stability of these compounds. The current work aimed to compare uniaxial and coaxial electrospinning operation modes to produce core-shell jussara pulp nanofibers (NFs). Additionally, the parameters employed in the electrospinning processes were optimize using response surface methodology in an attempt to solve stability issues for the bioactive compounds. The best experimental conditions provided NFs with diameters ranging between 110.0 ± 47 and 121.1 ± 54 nm. Moreover, the coaxial setup improved jussara pulp NF formation, while further allowing greater integrity of NFs structures. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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Review

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24 pages, 4760 KiB

Open AccessEditor’s ChoiceReview

Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases—Hydroxytyrosol and Curcumin

by Francesca Cuomo, Silvio Iacovino, Pasquale Sacco, Antonella De Leonardis, Andrea Ceglie and Francesco Lopez

Molecules 2022, 27(3), 921; https://doi.org/10.3390/molecules27030921 - 29 Jan 2022

Cited by 7 | Viewed by 2813

Abstract

Insufficient intake of beneficial food components into the human body is a major issue for many people. Among the strategies proposed to overcome this complication, colloid systems have been proven to offer successful solutions in many cases. The scientific community agrees that the production of colloid delivery systems is a good way to adequately protect and deliver nutritional components. In this review, we present the recent advances on bioactive phenolic compounds delivery mediated by colloid systems. As we are aware that this field is constantly evolving, we have focused our attention on the progress made in recent years in this specific field. To achieve this goal, structural and dynamic aspects of different colloid delivery systems, and the various interactions with two bioactive constituents, are presented and discussed. The choice of the appropriate delivery system for a given molecule depends on whether the drug is incorporated in an aqueous or hydrophobic environment. With this in mind, the aim of this evaluation was focused on two case studies, one representative of hydrophobic phenolic compounds and the other of hydrophilic ones. In particular, hydroxytyrosol was selected as a bioactive phenol with a hydrophilic character, while curcumin was selected as typical representative hydrophobic molecules. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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30 pages, 3055 KiB

Open AccessReview

Plant Protein-Based Delivery Systems: An Emerging Approach for Increasing the Efficacy of Lipophilic Bioactive Compounds

by Andresa Gomes and Paulo José do Amaral Sobral

Molecules 2022, 27(1), 60; https://doi.org/10.3390/molecules27010060 - 23 Dec 2021

Cited by 30 | Viewed by 6084

Abstract

The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nuts, tuber, and cereals is motivated by their eco-friendly, sustainable, and healthy profile compared with other sources. However, many challenges need to be overcome before their widespread use as raw material for carriers. Thus, modification approaches have been used to improve their techno-functionality and address their limitations, aiming to produce a new generation of plant-based carriers (hydrogels, emulsions, self-assembled structures, films). This paper addresses the advantages and challenges of using plant proteins and the effects of modification methods on their nutritional quality, bioactivity, and techno-functionalities. Furthermore, we review the recent progress in designing plant protein-based delivery systems, their main applications as carriers for lipophilic bioactive compounds, and the contribution of protein-bioactive compound interactions to the dynamics and structure of delivery systems. Expressive advances have been made in the plant protein area; however, new extraction/purification technologies and protein sources need to be found Their functional properties must also be deeply studied for the rational development of effective delivery platforms. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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25 pages, 1596 KiB

Open AccessReview

Plant-Based Colloidal Delivery Systems for Bioactives

by Yunbing Tan and David Julian McClements

Molecules 2021, 26(22), 6895; https://doi.org/10.3390/molecules26226895 - 16 Nov 2021

Cited by 22 | Viewed by 4720

Abstract

The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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29 pages, 1603 KiB

Open AccessReview

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

by Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, David Julian McClements and José M. Lorenzo

Molecules 2021, 26(13), 3984; https://doi.org/10.3390/molecules26133984 - 29 Jun 2021

Cited by 21 | Viewed by 6858

Abstract

The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs. Full article

(This article belongs to the Special Issue Food Colloids and Polymers for Encapsulation and Delivery of Nutraceuticals)

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