High internal phase double emulsions stabilized by modified pea protein-alginate complexes: Application for co-encapsulation of riboflavin and ß-carotene.

The application of many hydrophilic and hydrophobic nutraceuticals is limited by their poor solubility, chemical stability, and/or bioaccessibility. In this study, a novel Pickering high internal phase double emulsion co-stabilized by modified pea protein isolate (PPI) and sodium alginate (SA) was developed for the co-encapsulation of model hydrophilic (riboflavin) and hydrophobic (ß-carotene) nutraceuticals. Initially, the effect of emulsifier type in the external water phase on emulsion formation and stability was examined, including commercial PPI (C-PPI), C-PPI-SA complex, homogenized and ultrasonicated PPI (HU-PPI), and HU-PPI-SA complex. The encapsulation and protective effects of these double emulsions on hydrophilic riboflavin and hydrophobic ß-carotene were then evaluated. The results demonstrated that the thermal and storage stabilities of the double emulsion formulated from HU-PPI-SA were high, which was attributed to the formation of a thick biopolymer coating around the oil droplets, as well as thickening of the aqueous phase. Encapsulation significantly improved the photostability of the two nutraceuticals. The double emulsion formulated from HU-PPI-SA significantly improved the in vitro bioaccessibility of ß-carotene, which was mainly attributed to inhibition of its chemical degradation under simulated acidic gastric conditions. The novel delivery system may therefore be used for the development of functional foods containing multiple nutraceuticals.

Stability mechanism of Monascus pigment-soy protein isolate-maltodextrin complex.

BACKGROUND: Monascus pigment (MP) is a natural food coloring with vital physiological functions but prone to degradation and color fading under light conditions. RESULTS: This study investigated the effect of complex formation of soybean protein isolate (SPI), maltodextrin (MD), and MP on the photostability of MP. Light stability was assessed through retention rate and color difference. Fluorescence spectroscopy (FS), circular dichroism (CD), Fourier-transform infrared (FTIR) spectroscopy, and X-ray diffraction (XRD) explored MP, SPI, and MD interactions, clarifying the MP-SPI-MD complex mechanism on the light stability of MP. Microstructure and differential scanning calorimetry (DSC) analyzed the morphology and thermal properties. The retention rate of MP increased to approximately 80%, and minimal color difference was observed when adding SPI and MD simultaneously. FS revealed hydrophobic interaction between MP and SPI. FTIR analysis showed intensity changes and peak shifts in amide I band and amide II band, which proved the hydrophobic interaction. CD showed a decrease in α-helix content and an increase in ß-sheet content after complex formation, indicating strengthened hydrogen bonding interactions. Scanning electron microscopy (SEM) analysis demonstrated that MP was attached to the surface and interior of complexes. XRD showed MP as crystalline, while SPI and MD were amorphous, complexes exhibited weakened or absent peaks, suggesting MP encapsulation. The results of DSC were consistent with XRD. CONCLUSION: SPI and MD enveloped MP through hydrogen bonding and hydrophobic interaction, ultimately enhancing its light stability and providing insights for pigment-protein-polysaccharide interactions and improving pigment stability in the food industry. © 2024 Society of Chemical Industry.

Effects of removing phytic acid on the bioaccessibility of Ca/Fe/Zn and protein digestion in soymilk.

BACKGROUND: Soymilk is a high-quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk. RESULTS: Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low-protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high-protein soymilk. CONCLUSION: Removing phytic acid was beneficial for the hydrolysis of high-molecular-weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant-based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry.

Effects of food emulsifiers on high fat-diet-induced obesity, intestinal inflammation, changes in bile acid profile, and liver dysfunction.

Obesity has become one of the most prevalent health concerns of our time. A long-term high-fat diet is closely related to obesity. Food emulsifiers are incorporated into high-fat foods to enhance the texture and stability. Whether food emulsifiers exacerbate obesity and metabolic disorders induced by a high-fat diet remains unclear. This study aimed to investigate the effects of polysorbate-80 (P80) and polyglycerol polyricinoleate (PGPR) on lipid metabolism, bile acid profile, and gut microbiota in normal and high-fat-diet-induced obesity in mice. The results of this study showed that P80 and PGPR had little effect on body weight but significantly increased epididymal-fat weight, total energy intake, and blood lipid levels. P80 and PGPR stimulated colon inflammation and improved the expression of inflammatory factors in the colon and liver significantly. P80 and PGPR changed the bile acid profile. However, P80 and PGPR did not aggravate inflammation, obesity and alter bile acid profile by altering the composition of the gut microbiota. The results of this study provide an experimental reference for the rational use of food additives and the adjustment of dietary structure, which are important and have application value.

Improvement of physicochemical stability and digestive properties of quercetagetin using zein-chondroitin sulfate particles prepared by antisolvent co-precipitation.

Zein-quercetagetin-chondroitin sulfate (Zein-Que-CS) composite nanoparticles with different compositions were successfully fabricated using a novel antisolvent co-precipitation method. The mean particle diameter (97.5 to 219.4 nm), negative surface potential (-29.9 to -51.1 mV), and turbidity (265 to 370 NTU) of suspensions of Zein-Que nanoparticles increased after the addition of CS. Electrostatic attraction, hydrogen bonding, and hydrophobic attraction were the main driving forces for the formation of the composite nanoparticles. The encapsulation efficiency and loading capacity of the quercetagetin within the Zein-Que-CS (100:10:30) nanoparticles were 91.6 % and 6.1 %, respectively. The photostability and thermal stability of the encapsulated quercetagetin were 3.4- and 3.2- fold higher than that of the free form. The nanoparticles had good resistance to sedimentation and exhibited slow-release properties under simulated gastrointestinal conditions. The Zein-Que-CS nanoparticles developed in this study may therefore be useful for the encapsulation, protection, and delivery of quercetagetin.

Structural changes and calcium bioaccessibility of calcium fortified milk containing CaCO3 loaded solid-in-oil-in-water emulsion during simulated in vitro digestion.

BACKGROUND: In most regions around the globe, average dietary calcium intake is relatively low. Consumers increasingly supplement calcium with milk. However, commercial high-calcium milk has the problem of low calcium bioaccessibility. This study was to explore calcium fortified milk containing calcium carbonate (CaCO3 ) loaded solid-in-oil-in-water emulsion as a potential novel calcium fortified milk with higher calcium bioaccessibility. RESULTS: The CaCO3 loaded solid-in-oil-in-water (S/O/W) emulsion with good physical stability (zeta potential -33.34 ± 0.96 mV, mean particle size 4.49 ± 0.02 µm) and high calcium bioaccessibility (32.34%) was prepared when the concentration of xanthan gum was 4 g L-1 . Furthermore, the physicochemical properties and gastrointestinal fate of calcium fortified milk (calcium contents, 1.25 mg mL-1 , 1.35 mg mL-1 , and 1.45 mg mL-1 ) with different proportions of CaCO3 loaded S/O/W emulsion and pure milk were investigated. The calcium fortified milk (calcium content, 1.25 mg mL-1 ) with a small amount of CaCO3 loaded S/O/W emulsion did not significantly affect the physicochemical properties of pure milk and had similar rheological properties and higher calcium bioaccessibility to commercial high-calcium milk. Excessive calcium ion (Ca2+ ) weakens the electrostatic interaction of milk sample system and causes aggregation of colloidal particles, which was attributed to more insoluble calcium soap formation. CONCLUSION: This study showed that the S/O/W emulsion delivery system improved the dispersion stability and bioaccessibility of CaCO3 . These findings contribute to the development of calcium fortified milk with improved physicochemical properties and higher calcium bioaccessibility. © 2023 Society of Chemical Industry.

Physical stability, microstructure and interfacial properties of solid-oil-in-water (S/O/W) emulsions stabilized by sodium caseinate/xanthan gum complexes.

Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. In this study, sodium caseinate (NaCas) and sodium caseinate (NaCas)-xanthan gum (XG) mixtures were compared for the stable preparation of solid/oil/water (S/O/W) emulsions for the delivery of calcium carbonate (CaCO3) to solve the problem of poor suspension stability. The physical stability, particle size distribution, and microstructure of S/O/W emulsions were investigated to prove the successful construction of the system. The dynamic surface pressure and surface swelling properties of 2.0 wt% NaCas with different concentrations of XG were investigated to clarify the effect of interfacial properties of NaCas-XG mixtures on the emulsion stability of S/O/W emulsions. The results showed that the addition of XG resulted in enhanced physical stability, reduced particle size distribution, and enhanced encapsulation effect of the emulsion, forming a more three-dimensional core-shell structure via dendritic links. XG had a significant effect on the dynamic properties of the NaCas adsorption membrane: NaCas interacted with XG and the diffusion (kdiff) of NaCas to the interface decreased in short adsorption time, thus limiting the protein adsorption effectiveness; the presence of XG reduced the penetration (kP) and rearrangement (kR) rates at the interface during long adsorption times. Meanwhile, the NaCas-XG mixture has a high swelling elasticity. The results of this study can be used to improve the quality of related emulsion products or to prepare delivery systems for bioactive compounds.

Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction.

The isolated plant oil bodies (OBs) have shown promising applications as natural pre-emulsified O/W emulsions. Rice bran OBs can be used as a new type plant-based resource with superior fatty acids composition and abundant γ-oryzanol. This paper investigated the method of extracting structurally intact and stable rice bran OBs. Due to the adequate steric hindrance and electrostatic repulsion effects, rice bran OBs extracted by NaHCO3 medium had smaller particle size, better physical stability, and natural structure. The protein profile of NaHCO3-extracted rice bran OBs showed oleosin-L and oleosin-H, while exogenous proteins in PBS and enzyme-assisted- extracted rice bran OBs could interact with interfacial proteins through hydrophobic forces to aggregate adjacent OBs, further remodeling the OBs interface. It was also found that the small-sized rice bran OBs could adsorb on the interface of the larger-sized rice bran OBs like Pickering stabilizers. Rice bran OBs exhibited pseudoplastic fluids characteristic, but underwent a transition from solid-like to liquid-like behavior depending on the extraction method. The disorder of NaHCO3-extracted rice bran OBs protein molecules increased their surface hydrophobicity. The random coil structure favored more proteins adsorption at the interface of rice bran OBs extracted by PBS. Enzyme-assisted extraction of rice bran OBs had the highest content of ß-sheet structure, which facilitated the stretching and aggregation of protein spatial structure. It was also confirmed the hydrogen bonding and hydrophobic interaction between the triacylglycerol or phospholipid and proteins molecules, and the membrane compositions of rice bran OBs differed between extraction methods.

The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion.

Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO3) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO3 was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas-GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO3 powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas-GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell-core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO3 bioaccessibility than the CaCO3 powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO3 application in liquid food.

Encapsulation of calcium carbonate with a ternary mixture of sodium caseinate/gelatin/xanthan gum to enhance the dispersion stability of solid/oil/water emulsions.

Calcium carbonate (CaCO3) has poor suspension stability, which severely limits its application in food processing and products. The solid/oil/water (S/O/W) emulsion stabilized by sodium caseinate (NaCas), gelatin (GEL), and xanthan gum (XG) ternary composite was to improve the dispersion stability of CaCO3 in emulsions. Particle size, Zeta potential, physical stability, and microstructure were determined to characteristic the stability of the S/O/W emulsions. Shear rheological and tribological analyses were used to characterize the rheological properties of S/O/W emulsions. X-ray diffraction (XRD), Infrared spectral analysis (FTIR), and molecular docking were used to characterize the molecular interactions, which was to explore the influence of the W phase on the system stability. It was found that when the NaCas concentration was 2 wt% and the S/O phase addition was 5%, the particle size distribution was uniform, and the physical stability was improved. CLSM and Cryo-SEM results showed that the S/O/W emulsions could embedded CaCO3 in the system, and formed a dense three-dimensional network space structure. The viscosity of the system increased and even agglomeration occurred with NaCas concentration increased, and the stability of the emulsion decreased. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared spectral analysis and molecular docking results showed electrostatic, hydrophobic interaction, and hydrogen bond interaction between NaCas, GEL, and XG, which could improve the stability of S/O/W emulsions. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

Stability, Structure, Rheological Properties, and Tribology of Flaxseed Gum Filled with Rice Bran Oil Bodies.

In this study, rice bran oil bodies (RBOBs) were filled with varying concentrations of flaxseed gum (FG) to construct an RBOB-FG emulsion-filled gel system. The particle size distribution, zeta potential, physical stability, and microstructure were measured and observed. The molecular interaction of RBOBs and FG was studied by Fourier transform infrared spectroscopy (FTIR). In addition, the rheological and the tribology properties of the RBOB-FG emulsion-filled gels were evaluated. We found that the dispersibility and stability of the RBOB droplets was improved by FG hydrogel, and the electrostatic repulsion of the system was enhanced. FTIR analysis indicated that the hydrogen bonds and intermolecular forces were the major driving forces in the formation of RBOB-FG emulsion-filled gel. An emulsion-filled gel-like structure was formed, which further improved the rheological properties, with increased firmness, storage modulus values, and viscoelasticity, forming thermally stable networks. In the tribological test, with increased FG concentration, the friction coefficient (µ) decreased. The elasticity of RBOB-FG emulsion-filled gels and the ball-bearing effect led to a minimum boundary friction coefficient (µ). These results might contribute to the development of oil-body-based functional ingredients for applications in plant-based foods as fat replacements and delivery systems.

CaCO3 loaded lipid microspheres prepared by the solid-in-oil-in-water emulsions technique with propylene glycol alginate and xanthan gum.

Calcium carbonate (CaCO3) is difficult to deliver in food matrices due to its poor solubility. In this work, CaCO3 powders were encapsulated into Solid-in-Oil-in-Water (S/O/W) emulsions to fabricate delivery systems. The impact of the concentrations of propylene glycol alginate and Xanthan gum (PGA-XG) complexes on the physical stability and structural characteristics of S/O/W calcium-lipid emulsions microspheres were studied. The S/O/W calcium-lipid emulsions were characterized by the particle size, zeta potential, physical stability, and apparent viscosity. The S/O/W calcium-lipid emulsion has higher physical stability (including 6-week storage at 4°C), smaller mean particle size (7.60 ± 1.10 µm), and higher negative zeta-potential (45.91 ± 0.97 mV) when the concentration of PGA-XG complexes was 0.8 wt%. Moreover, Confocal laser scanning microscopy (CLSM) images confirmed that the CaCO3 powders were encapsulated in the O phase. Transmission electron microscopy (TEM) showed that S/O/W calcium-lipid emulsion was spherical. The X-ray diffraction (XRD) analysis further confirmed that CaCO3 was loaded in the S/O/W calcium-lipid emulsion as an amorphous state. The formation mechanism of S/O/W calcium-lipid microspheres was studied by Fourier transform infrared spectroscopy (FTIR) and Raman spectrum analysis. This study provided new ideas that accelerate the creation of a novel type of calcium preparation with higher quality utilization.

Docosahexaenoic Acid Delivery Systems, Bioavailability, Functionality, and Applications: A Review.

Docosahexaenoic acid (DHA), mainly found in microalgae and fish oil, is crucial for the growth and development of visual, neurological, and brain. In addition, DHA has been found to improve metabolic disorders associated with obesity and has anti-inflammatory, anti-obesity, and anti-adipogenesis effects. However, DHA applications in food are often limited due to its low water solubility, instability, and poor bioavailability. Therefore, delivery systems have been developed to enhance the remainder of DHA activity and increase DHA homeostasis and bioavailability. This review focused on the different DHA delivery systems and the in vitro and in vivo digestive characteristics. The research progress on cardiovascular diseases, diabetes, visual, neurological/brain, anti-obesity, anti-inflammatory, food applications, future trends, and the development potential of DHA delivery systems were also reviewed. DHA delivery systems could overcome the instability of DHA in gastrointestinal digestion, improve the bioavailability of DHA, and better play the role of its functionality.

Enhancing the Dispersion Stability and Sustained Release of S/O/W Emulsions by Encapsulation of CaCO3 Droplets in Sodium Caseinate/Xanthan Gum Microparticles.

In this study, solid/oil/water (S/O/W) emulsions were prepared by sodium caseinate (NaCas) and Xanthan gum (XG) binary composite to improve the dispersion stability of calcium carbonate (CaCO3) and achieve a targeted slow-release effect. CaCO3 S/O/W emulsions were determined by particle size, Zeta potential, physical stability, and microstructure. X-ray diffraction (XRD), Raman spectroscopy, and Fourier transform infrared spectroscopy (FTIR) were used to characterize the molecular interactions among components. Molecular docking technology was used to predict the possible binding mode between NaCas-XG. The percentage of free Ca2+ released in the gastrointestinal tract (GIT) model was also studied. It was found that when the concentration of XG was 0.5 wt% and pH was 7, the particle size was smaller, the distribution was uniform, and the physical stability was improved. The microstructure results showed that the embedding effect of S/O/W emulsions was better, the particle size distribution was more uniform when XG concentration increased and formed a filament-like connector with a relatively more stereoscopic structure. XRD results confirmed that the CaCO3 was partially covered due to physical embedding. Infrared and Raman analysis and molecular docking results showed electrostatic and hydrophobic interaction between NaCas and XG. In the GIT digestion model, S/O/W emulsion released Ca2+ slowly in the gastric digestion stage, which proved the targeted slow-release effect of the S/O/W emulsions delivery vector. The results showed that the S/O/W emulsions delivery system is an effective way to promote the application of CaCO3.

The Effect of Glycosylated Soy Protein Isolate on the Stability of Lutein and Their Interaction Characteristics.

Lutein is a natural fat-soluble carotenoid with various physiological functions. However, its poor water solubility and stability restrict its application in functional foods. The present study sought to analyze the stability and interaction mechanism of the complex glycosylated soy protein isolate (SPI) prepared using SPI and inulin-type fructans and lutein. The results showed that glycosylation reduced the fluorescence intensity and surface hydrophobicity of SPI but improved the emulsification process and solubility. Fluorescence intensity and ultraviolet-visible (UV-Vis) absorption spectroscopy results showed that the fluorescence quenching of the glycosylated soybean protein isolate by lutein was static. Through thermodynamic parameter analysis, it was found that lutein and glycosylated SPI were bound spontaneously through hydrophobic interaction, and the binding stoichiometry was 1:1. The X-ray diffraction analysis results showed that lutein existed in the glycosylated soybean protein isolate in an amorphous form. The Fourier transform infrared spectroscopy analysis results revealed that lutein had no effect on the secondary structure of glycosylated soy protein isolate. Meanwhile, the combination of lutein and glycosylated SPI improved the water solubility of lutein and the stability of light and heat.

Cyclodextrin-based metal-organic framework nanoparticles as superior carriers for curcumin: Study of encapsulation mechanism, solubility, release kinetics, and antioxidative stability.

In this paper, we propose a facile program of preparing nanoscale γ-cyclodextrin-based metal-organic frameworks (Nano-CD-MOFs) for the encapsulation of curcumin. Such Nano-CD-MOFs not only possess excellent mono-dispersity and crystalline structure, but also perform superior loading capacity. The results of N2 adsorption-desorption, XRD, DSC, and microtopography are utilized to confirm the presence status of encapsulated curcumin and further reveal the encapsulation mechanism of Nano-CD-MOFs. Curcumin-loaded Nano-CD-MOFs (Cur-Nano-CD-MOFs) dramatically increase curcumin solubility and a top-down uniform dispersion in the dissolution process. The perfect fitting of First-order and Korsmeyer-Peppas models suggests that the release performance of Nano-CD-MOFs is controlled by the loaded quantity of curcumin and related to Fickian diffusion. Moreover, the antioxidative stability of Cur-Nano-CD-MOFs is considerably enhanced even after 120 min of persistent ultraviolet irradiation. Therefore, we suggest that such Nano-CD-MOFs can be promoted as an advanced carrier for the delivery of curcumin or other nutraceuticals.

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion.

In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.

The stabilization of Monascus pigment by formation of Monascus pigment-sodium caseinate complex.

This study aimed to evaluate the effect of sodium caseinate (SC) on the thermal stability of Monascus pigments (MPs) under acidic conditions (pH 3.0) during heating at 100 °C at different time (0, 30, 60, 90 and 120 min). The MPs solution was precipitated after heating in an acidic condition, while it was stable in the presence of SC. Particle size results indicated the formation of MP-SC complex nanoparticles. Their values (141) were much smaller than MP and significantly improved the solubility and stability of MP in acidic conditions. The formation of covalent interactions (CC at peak 1643-1654 and NO stretching at peak (1537-1539) and hydrogen bonds (CH binding at peak 1452-1454) between MPs and SC were clear. Overall, the formation of the MP-SC complex was attributed to the covalent interactions and hydrogen bonds between MPs and SC, leading to the inhibition of MPs aggregation and improved stability in acidic solution.

Production, Characterization, Delivery, and Cholesterol-Lowering Mechanism of Phytosterols: A Review.

Phytosterols are natural plant-based bioactive compounds that can lower blood cholesterol levels and help prevent cardiovascular diseases. Consequently, they are being utilized in functional foods, supplements, and pharmaceutical products designed to improve human health. This paper summarizes different approaches to isolate, purify, and characterize phytosterols. It also discusses the hypolipidemic mechanisms of phytosterols and their impact on cholesterol transportation. Phytosterols have a low water-solubility, poor chemical stability, and limited bioavailability, which limits their utilization and efficacy in functional foods. Strategies are therefore being developed to overcome these shortcomings. Colloidal delivery systems, such as emulsions, oleogels, liposomes, and nanoparticles, have been shown to be effective at improving the water-dispersibility, stability, and bioavailability of phytosterols. These delivery systems can be used to incorporate phytosterols into a broader range of cholesterol-lowering functional foods and beverages. We also discuses several issues that need to be addressed before these phytosterol delivery systems can find widespread commercial utilization.

Characterization and antioxidant properties of chitosan film incorporated with modified silica nanoparticles as an active food packaging.

In this study, two modified silica nanoparticles (SiO2-GA NPs) were successfully obtained by covalently grafting gallic acid onto silica nanoparticles. The mean particle diameters of their were 112.7 ± 0.55 nm (1-SiO2-GA NPs) and 408.7 ± 3.20 nm (4-SiO2-GA NPs), respectively. Novel antioxidant active packaging composite films were prepared by incorporation of 1-SiO2-GA NPs or 4-SiO2-GA NPs into chitosan. The structure analysis of the composite films showed that intermolecular hydrogen bonds were formed between the two modified silica nanoparticles and chitosan. Compared with the chitosan film, the mechanical properties, water vapor barrier property and UV light barrier ability of the composite films were significantly improved. Moreover, the incorporated of the two modified silica nanoparticles significantly increased antioxidant activity of the composite films. This study indicates that composite films incorporated with modified silica nanoparticles, especially the incorporation of 1-SiO2-GA NPs can be used as novel antioxidant food packaging composite films.