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1.
J Ethnopharmacol ; 254: 112731, 2020 Mar 02.
Artigo em Inglês | MEDLINE | ID: mdl-32135240

RESUMO

ETHNOPHARMACOLOGICAL RELEVANCE: Dalbergia pinnata (Lour.) Prain (D. pinnata) is a plant widely distributed in tropical and subtropical regions of Asia, Africa, and the Americas. In humans, it is used in the prevention and treatment of diseases such as respiratory system, digestive system, cardiovascular and cerebrovascular diseases. AIM OF THE STUDY: This study was aim to evaluate chemical composition, antioxidant activities, antimicrobial, and anti-melanogenesis properties of Essential oils (EO) from D. pinnata. MATERIALS AND METHODS: In this paper, the EO of D. pinnata were extracted using the supercritical CO2 extraction method and purified by molecular distillation. The volatile compounds of EO were characterized using Gas Chromatography-Mass Spectrometer (GC-MS). The antioxidant activities were evaluated by the methods of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays. And two Gram-positive bacteria, three Gram-negative bacteria and a fungus were employed to evaluate the antimicrobial activity. The zebrafish was used as experimental model to evaluate the anti-melanogenesis effect of the EO from D. pinnata. RESULTS: The EO of D. pinnata were obtained in a yield of 4.75% (v/w) calculated on dry weight basis. 14 volatile compounds could be detected and the predominant components include elemicin (91.06%), methyl eugenol (3.69%), 4-allyl-2,6-dimethoxyphenol (1.16%), and whiskey lactone (0.55%). The antioxidant assay showed that the EO could scavenge DPPH (IC50 values of 0.038 mg/mL) and ABTS (IC50 value of 0.032 mg/mL) free radical, indicating that the EO had strong antioxidant activity. The results of antimicrobial test showed that Staphylococcus aureus was most sensitive to EO with minimal inhibitory concentration (MIC) of 0.78 µL/mL, followed by Streptococcus pyogenes (6.25 µL/mL) and Candida albicans (12.5 µL/mL). Gram-negative strains, including Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium, were slightly affected by the EO. Additionally, EO from D. pinnata could reduce tyrosinase activity and melanin synthesis of zebrafish embryos in dose-dependent manner. And EO exhibited the more obvious anti-melanogenic effect compared with the positive control arbutin at the same dose (30 mg/L). CONCLUSIONS: Our results validated the main activities attributed to D. pinnata for its antimicrobial and antioxidant. In addition, the potent inhibitory impacts of EO on the pigmentation provides a theoretical basis for the in-depth study of the EO from D. pinnata and their application in pharmaceutical and cosmetic industries.

2.
J Texture Stud ; 51(1): 45-55, 2020 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-31107991

RESUMO

Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion-based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.

3.
Food Chem ; 303: 125401, 2020 Jan 15.
Artigo em Inglês | MEDLINE | ID: mdl-31466031

RESUMO

Salt addition and thermal pretreatment were used to improve the freeze-thaw stability of Pickering emulsion gels (PEGs) stabilized by compound proteins. Thermal pretreatment with the presence of salt could promote the formation of gel-like structure and alter the interactions between the emulsion droplets of PEGs, sequentially increase the resistance of the PEGs to water separation, creaming, and oiling-off during freeze-thaw cycles (freeze at -20 °C for 22 h and thawing at 37 °C for 2 h), especially at higher salt levels (200 and 500 mM). Microstructures indicated that the presence of high salt concentration and heat pretreatment could help to maintain the gel-like structures of PEGs during freeze-thaw cycles. Overall, our results showed that novel viscoelastic food materials with good freeze-thaw stability can be produced by controlling the electrostatic interactions between the emulsion droplets and the gelation of emulsion gels. These materials may be useful for application in frozen food products.


Assuntos
Fixadores/química , Géis/química , Emulsões/química , Congelamento , Temperatura Alta , Óleos/química , Concentração Osmolar , Cloreto de Sódio/análise , Água/química
4.
Crit Rev Food Sci Nutr ; : 1-28, 2019 Dec 20.
Artigo em Inglês | MEDLINE | ID: mdl-31858810

RESUMO

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.

5.
J Agric Food Chem ; 67(48): 13228-13236, 2019 Dec 04.
Artigo em Inglês | MEDLINE | ID: mdl-31610115

RESUMO

In this study, a novel plant-protein-based nanoparticle delivery system was developed to encapsulate and stabilize curcumin and epigallocatechin gallate (EGCG) with different polarities. The strongly hydrophobic curcumin was embedded within the hydrophobic cores of zein nanoparticles using an antisolvent method, while the weakly hydrophobic EGCG was adsorbed to the region between the zein core and caseinate shell. The physicochemical properties, structure, and stability of the core-shell particles were characterized using dynamic light scattering, particle electrophoresis, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. The bioaccessibility of curcumin in the core-shell nanoparticles was determined using a simulated gastrointestinal tract. Mean particle diameters around 100-200 nm could be produced by modulating the mass ratio of curcumin to zein. The encapsulation efficiency of curcumin in the core-shell nanoparticles was higher (96.2%) in the presence of EGCG than in its absence (77.9%). Moreover, the water dispersibility and 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity of the nanoparticles were significantly improved in the presence of EGCG. The simulated gastrointestinal tract experiments indicated that curcumin had a high bioaccessibility in the optimized core-shell nanoparticles. Overall, our findings suggest that EGCG can be used to improve the functional properties of curcumin-loaded zein-caseinate nanoparticles, which may increase their use in food, cosmetics, and pharmaceutical applications.


Assuntos
Caseínas/química , Catequina/análogos & derivados , Curcumina/química , Zeína/química , Disponibilidade Biológica , Catequina/química , Curcumina/metabolismo , Composição de Medicamentos , Trato Gastrointestinal/metabolismo , Humanos , Interações Hidrofóbicas e Hidrofílicas , Modelos Biológicos , Nanopartículas/química , Nanopartículas/metabolismo , Tamanho da Partícula
6.
J Agric Food Chem ; 67(39): 10937-10946, 2019 Oct 02.
Artigo em Inglês | MEDLINE | ID: mdl-31508960

RESUMO

This paper attempted to construct a high internal phase emulsion (HIPE) through altering interfacial behaviors using the electrostatic interaction between positive chitosan and negative octenyl succinic anhydride (OSA) starch. The partial polysaccharide complex of OSA starch/chitosan was used to stabilize HIPE, which was able to adsorb at the oil droplet interface and prevent the coalescence of oil droplets. The wettability of OSA starch was enhanced with the addition of positively charged chitosan, leading to the formation of partial complexes. The impact of pH and concentration of chitosan on the droplet size, surface charge, and interface behavior were investigated, and the formation of the polysaccharide complex was further confirmed by atomic force microscopy. The presence of the OSA starch/chitosan complex facilitated the formation of stable HIPE with a gel-like structure and satisfactory centrifugal and oxidative stability. These results are useful to provide information for fabricating polysaccharide-based HIPE delivery systems, which may help expand their application in the food industry.


Assuntos
Quitosana/química , Amido/análogos & derivados , Emulsões/química , Concentração de Íons de Hidrogênio , Tamanho da Partícula , Amido/química , Anidridos Succínicos/química
7.
Colloids Surf B Biointerfaces ; 183: 110460, 2019 Nov 01.
Artigo em Inglês | MEDLINE | ID: mdl-31473408

RESUMO

A novel cholesterol-free curcumin delivery system was fabricated by rhamnolipids modified liposomes (RL-Lps). The incorporation of the rhamnolipids increased the sphericity, reduced the size, and decreased the polydispersity of the liposomes compared with pure liposomes (Lps). Analysis of the environmental stability of the RL-Lps showed they have good long-term stability over a wide range of pH (2-3 and 5-8), ionic strengths (0-200 mM), and accelerated centrifugal conditions. The curcumin-loaded rhamnolipids modified liposomes (Cur-RL-Lps) could be prepared with a relatively high loading efficiency (LE > 90%) and loading capacity (LC > 3.5%). The thermal and photochemical stability of the curcumin was improved after encapsulation in the Cur-RL-Lps. In vitro release studies indicated that the sustained release of the curcumin was prolonged when rhamnolipids were incorporated into the liposomes. This study shows that rhamnolipids have great potential for liposomal delivery system suitable for utilization in functional foods, dietary supplements, and pharmaceutical preparations.

8.
Food Funct ; 10(9): 5446-5460, 2019 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-31403644

RESUMO

A high internal phase emulsion (HIPE) was firstly fabricated with octenyl succinic anhydride modified starch through simple shear dispersion. The impact of the emulsifier level, pH, and ionic strength on the rheology, microstructure, interfacial properties, water binding and thermal stability of the HIPE was determined. The results indicated that HIPEs could be formed at a suitably modified starch concentration (≥3 wt%), a wider range of pH (3 to 7) and all test salt levels (0 to 400 mM NaCl). Encapsulation of a sensitive hydrophobic nutraceutical (ß-carotene) within the HIPEs could improve its chemical stability under UV exposure, and the degradation ratio was fairly similar at all test pH values. The ß-carotene stability and bioaccessibility during in vitro digestion were improved by encapsulation into HIPEs, but their values depended on pH to some extent. These results are useful for designing and fabricating modified starch-stabilized HIPEs which can be utilized in functional food and pharmaceutical applications.


Assuntos
Composição de Medicamentos/métodos , Óleos Vegetais/química , Amido/análogos & derivados , beta Caroteno/química , Camellia/química , Composição de Medicamentos/instrumentação , Estabilidade de Medicamentos , Emulsificantes/química , Emulsões/química , Concentração de Íons de Hidrogênio , Interações Hidrofóbicas e Hidrofílicas , Reologia , Amido/química
9.
J Agric Food Chem ; 67(26): 7506-7511, 2019 Jul 03.
Artigo em Inglês | MEDLINE | ID: mdl-31184879

RESUMO

The poor water solubility and oral bioavailability of many lipophilic polyphenols can be improved through the use of colloidal delivery systems. In this study, a pH-driven method was used to encapsulate curcumin, quercetin, and resveratrol within nanoliposomes. This method is based on the decrease in water-solubility of certain polyphenols when they move from alkaline to acid conditions. However, the chemical stability of some polyphenols is relatively poor under alkaline conditions. For this reason, the impact of pH on the chemical degradation of the three polyphenols was studied. The polyphenols were then encapsulated within nanoliposomes using the pH-driven method and the encapsulation efficiency (EE) and chemical stability were determined. The EE of curcumin, quercetin, and resveratrol in the nanoliposomes was 100, 54, and 93%, respectively. Differences in the EE were mainly attributed to differences in their stability under alkaline conditions. Our results show that the application of this method to other lipophilic polyphenols depends on the impact of pH on their solubility and chemical stability, which needs to be established on a case-by-case basis.


Assuntos
Composição de Medicamentos/métodos , Lipossomos/química , Nanopartículas/química , Polifenóis/química , Disponibilidade Biológica , Curcumina/química , Portadores de Fármacos/química , Concentração de Íons de Hidrogênio , Quercetina/química , Resveratrol/química , Solubilidade
10.
J Photochem Photobiol B ; 197: 111538, 2019 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-31247385

RESUMO

The effects of topically administered snake (Deinagkistrodon acutus) oil and its main fatty acid components on skin photodamage were explored. Epidermal thickness, mice body weight, antioxidant enzymes (superoxide dismutase, glutathione peroxidase, catalase), inflammatory cytokines (tumor necrosis factor alpha and interleukin-6), skin histology, collagen content, and metalloproteinase-1 indicators were analyzed. The results show that topical application of both snake oil and its main fatty acids recovered ultraviolet B (UVB) irradiation induced antioxidant enzymes depletion, prevented metalloproteinase-1. Snake oil and its main fatty acids suppressed dermal infiltration of inflammatory cells and reduced inflammatory cytokines levels. Notably, there was no significant difference in the antioxidant activity but a significant difference in the anti-inflammatory activity between fatty acids and snake oil under the same dose. Finally, snake oil and its main fatty acids inhibited UVB-induced histological damage such as epidermal thickening, collagen fiber and elastic fiber destruction. Our study demonstrated for the first time in KM mice that snake oil exhibited prominent photoprotection activity by protecting the activity of antioxidant enzymes and inhibiting inflammatory factors, as well as reducing the generation of MMP-1. What's more, the main fatty acids in snake oil play an important role in preventing photo-damage especially in protecting antioxidant enzyme activity.


Assuntos
Anti-Inflamatórios/farmacologia , Ácidos Graxos/farmacologia , Óleos Voláteis/química , Pele/efeitos dos fármacos , Serpentes/metabolismo , Raios Ultravioleta , Animais , Anti-Inflamatórios/química , Antioxidantes/metabolismo , Catalase/metabolismo , Citocinas/metabolismo , Epiderme/fisiologia , Ácidos Graxos/química , Feminino , Cromatografia Gasosa-Espectrometria de Massas , Glutationa Peroxidase/metabolismo , Hidroxiprolina/análise , Interleucina-6/genética , Interleucina-6/metabolismo , Metaloproteinase 1 da Matriz/metabolismo , Camundongos , Pele/metabolismo , Pele/patologia , Pele/efeitos da radiação , Fator de Necrose Tumoral alfa/genética , Fator de Necrose Tumoral alfa/metabolismo
11.
J Agric Food Chem ; 67(23): 6574-6584, 2019 Jun 12.
Artigo em Inglês | MEDLINE | ID: mdl-31117503

RESUMO

Gliadin-phospholipid hybrid nanoparticles with a core-multilayered-shell internal structure were fabricated using a coassembly approach based on antisolvent coprecipitation. The mean particle diameters of the nanoparticles depended on their composition, increasing from 78 to 145 nm as the mass ratio of gliadin to phospholipid (G/P) increased from 7:3 to 3:7. The hybrid nanoparticles had better pH, salt, and thermal stabilities than simple gliadin nanoparticles. Hybrid nanoparticles with the highest phospholipid fraction (G/P 3:7) had the best pH, salt, and thermal stabilities, remaining stable from pH 3 to 8, from 0 to 300 mmol/L NaCl, and when boiled at pH 4 or 5 for 90 min. Hybrid nanoparticles also had better foam-formation and stability characteristics than gliadin nanoparticles, particularly at the highest phospholipid level. The structured nanoparticles developed in this study may therefore be useful for application in commercial products, for example, as delivery systems, emulsifiers, or foaming agents.


Assuntos
Gliadina/química , Nanopartículas/química , Fosfolipídeos/química , Concentração de Íons de Hidrogênio , Tamanho da Partícula , Cloreto de Sódio/química , Tensoativos/química
12.
Food Chem ; 291: 22-29, 2019 Sep 01.
Artigo em Inglês | MEDLINE | ID: mdl-31006462

RESUMO

The aim of this research was to prepare ethanol-induced cold-set emulsion gels contain different content of oil and to investigate the effect on the rheological, textural, and microstructural properties. The results showed that the gelation rate, gel strength, water-holding capacity (WHC), and hardness of the ethanol-set emulsion gels improved as the content of oil increased. Rheological analysis showed that the emulsion gels changed from combined polymer/particle gel behavior at low oil contents to particle gel behavior at high oil contents. The emulsion gels contained a three-dimensional network of aggregated oil droplets at high oil contents, while they contained an even distribution of isolated droplets at lower oil contents. The results showed that the properties of the ethanol-set emulsion gels could be modulated by altering the oil content because the oil droplets acted as active fillers. Ethanol-induced gelation presents an intriguing possibility for encapsulation of alcohol-soluble, lipid-soluble and heat-labile bioactive compounds.


Assuntos
Etanol/química , Géis/química , Proteínas do Soro do Leite/química , Emulsões/química , Cinética , Microscopia Eletrônica de Varredura , Reologia , Resistência ao Cisalhamento , Água/química
13.
Food Res Int ; 119: 315-324, 2019 May.
Artigo em Inglês | MEDLINE | ID: mdl-30884662

RESUMO

Cold-set emulsion gels were fabricated from oil droplets coated by mixed proteins: whey protein and lactoferrin. The impact of protein composition, droplet concentration, pH, and ionic strength on the microstructure, texture, and stability of the cold-set emulsion gels was determined. Protein composition had a major influence on gel strength, with the strongest emulsion gels being formed at an optimized protein composition (0.5 wt% whey protein and 1.5 wt% lactoferrin). The storage modulus of the emulsion gels increased from 149 to 1590 Pa as the droplet concentration increased from 10 to 40 wt%. The gel strength could also be modulated by adjusting pH, with the strongest gels being formed at pH = 6.5, where the net charge on the droplets was neutral. Increasing the ionic strength weakened the electrostatic interactions, which inhibited droplet aggregation and led to a decrease in gel strength. These results may be useful for designing cold-set emulsion gels with rheological properties that can be tailored for specific commercial products.

14.
J Agric Food Chem ; 66(46): 12421-12430, 2018 Nov 21.
Artigo em Inglês | MEDLINE | ID: mdl-30372060

RESUMO

There is significant interest in the formulation of liposome-based delivery systems using cheap plant-based commercial sources of lecithin. This study evaluated the impact of phospholipid type on the formation, stability, and curcumin-loading of sunflower liposomes. Four kinds of sunflower lecithin (Sunlipon 50, 65, 75, and 90) with different phosphatidylcholine (PC) levels were used to prepare the liposomes using microfluidization. The particle size, surface charge, microstructure, and stability of the liposomes were determined. All four kinds of lecithin were suitable for fabricating stable liposomes regardless of the PC content. Curcumin was loaded into the liposomes using a newly developed pH-driven method. The loading capacity and heat stability of curcumin increased as the PC content of the lecithin increased. These results showed that commercial plant-based lecithins may be suitable for overcoming some of the hurdles normally associated with using liposomes in the food industry, such as high cost and poor stability.


Assuntos
Curcumina/química , Helianthus/química , Lecitinas/química , Extratos Vegetais/química , Curcumina/farmacologia , Sistemas de Liberação de Medicamentos , Estabilidade de Medicamentos , Lipossomos/química , Fosfatidilcolinas/análise
15.
Food Res Int ; 114: 30-37, 2018 12.
Artigo em Inglês | MEDLINE | ID: mdl-30361024

RESUMO

Emulsion-based excipient foods were developed to improve the bioaccessibility of an important hydrophobic nutraceutical: quercetin. Protein-stabilized oil-in-water excipient emulsions were prepared using sodium caseinate, whey protein isolate, or soy protein isolate as an emulsifier. These emulsions were then mixed with powdered quercetin and heated to simulate a cooking process. The excipient emulsions had relatively small droplet sizes (d < 270 nm) and remained stable against coalescence after exposure to boiling (100 °C for 60 min). In particular, casein was shown to be better at adsorbing to oil-water interface and contributed to a more stable interfacial layer than the other two proteins. Quercetin was solubilized in the emulsions during heating, which may be attributed to dissolution in the oil phase and complexation with proteins. There were appreciable differences in quercetin bioaccessibility in excipient emulsions stabilized by different emulsifiers (≈74% for casein, 54% for whey protein, 22% for soy protein, and 58% for Tween). This study suggests that milk proteins may be natural alternatives to synthetic surfactants for forming stable excipient emulsions capable of enhancing nutraceutical bioaccessibility.


Assuntos
Emulsões/química , Excipientes/química , Proteínas do Leite/química , Quercetina/química , Quercetina/farmacocinética , Disponibilidade Biológica , Suplementos Nutricionais/análise , Estabilidade de Medicamentos , Temperatura Alta , Proteínas do Leite/metabolismo , Solubilidade
16.
J Agric Food Chem ; 66(34): 9087-9096, 2018 Aug 29.
Artigo em Inglês | MEDLINE | ID: mdl-30102529

RESUMO

Fluid and gelled nutraceutical emulsions were formulated from quercetin-loaded caseinate-stabilized emulsions by the addition of gellan gum with or without acidification with glucono-δ-lactone. Gellan gum addition increased the viscosity or gel strength of the fluid and gelled emulsions, respectively. The behavior of the nutraceutical emulsions in a simulated gastrointestinal tract depended upon their initial composition. Fluid emulsions containing different gellan gum levels (0-0.2%) had similar protein and lipid hydrolysis rates as well as similar quercetin bioaccessibility (∼51%). Conversely, proteolysis, lipolysis, and quercetin bioaccessibility decreased with an increasing gellan gum level in the gelled emulsions. In comparison to gelled emulsions, fluid emulsions were digested more rapidly and led to higher quercetin bioaccessibility. There was a good correlation between quercetin bioaccessibility and the lipolysis rate. These findings are useful for designing nutraceutical-loaded emulsions that can be used in a wide range of food products with different rheological properties.


Assuntos
Suplementos Nutricionais/análise , Trato Gastrointestinal/metabolismo , Quercetina/química , Quercetina/metabolismo , Disponibilidade Biológica , Emulsões/química , Emulsões/metabolismo , Géis/química , Humanos , Lipólise , Modelos Biológicos , Polissacarídeos Bacterianos/química , Polissacarídeos Bacterianos/metabolismo , Proteólise , Viscosidade
17.
Food Res Int ; 108: 246-253, 2018 06.
Artigo em Inglês | MEDLINE | ID: mdl-29735054

RESUMO

The present work evaluated the feasibility of different pluronics (F127, F87 and P85) utilized as modifiers to improve the stability and bioaccessibility of curcumin liposomes (cur-Lps). Pluronics modified curcumin liposomes (cur-pluronic-Lps) were prepared by thin film evaporation combined with dynamic high pressure microfluidization. The particle size and polydispersity index of cur-pluronic-Lps was significantly lower than cur-Lps. Fourier transform infrared spectroscopy analysis revealed that curcumin was loaded in liposomes successfully and X-ray diffraction suggested that curcumin in the liposomes was in an amorphous state. In vitro release studies demonstrated that 73.4%, 63.9%, 66.7% and 58.9% curcumin released from cur-Lps, cur-F127-Lps, cur-F87-Lps and cur-P85-Lps, respectively. Compared with cur-Lps, cur-pluronic-Lps showed a slower release rate and lower cumulative release percentage for curcumin. Non-Fickian transport was the main release mechanism for cur-Lps, cur-F127-Lps and cur-F87-Lps, and typically the first-order model fitted cur-P85-Lps release. Stability studies (exposure to solutions of different pH and heat treatment) indicated that pluronics modification could enhance their pH stability and thermal stability. In vitro simulated gastrointestinal tract studies suggested that pluronics modification could significantly improve the absorption of cur-Lps. Bioaccessibility of curcumin liposomes increased in the following order: cur-Lps < cur-F87-Lps < cur-P85-Lps < cur-F127-Lps. These results may guide the potential application of pluronics modified liposomes as carriers of curcumin in nutraceutical and functional foods.


Assuntos
Curcumina/química , Suplementos Nutricionais , Digestão , Alimento Funcional , Lipídeos/química , Poloxâmero/química , Disponibilidade Biológica , Preparações de Ação Retardada , Liberação Controlada de Fármacos , Estabilidade de Medicamentos , Estudos de Viabilidade , Suco Gástrico/química , Absorção Gastrointestinal , Concentração de Íons de Hidrogênio , Secreções Intestinais/química , Cinética , Lipossomos , Tamanho da Partícula , Solubilidade
18.
Food Funct ; 9(3): 1829-1839, 2018 Mar 01.
Artigo em Inglês | MEDLINE | ID: mdl-29517797

RESUMO

Curcumin is a bioactive phytochemical that can be utilized as a nutraceutical or pharmaceutical in functional foods, supplements, and medicines. However, the application of curcumin as a nutraceutical in commercial food and beverage products is currently limited by its low water-solubility, chemical instability, and poor oral bioavailability. In this study, all-natural colloidal delivery systems were developed to overcome these challenges, which consisted of saponin-coated curcumin nanoparticles formed using a pH-driven loading method. The physicochemical and structural properties of the curcumin nanoparticles formed using this process were characterized, including particle size distribution, surface potential, morphology, encapsulation efficiency, and loading capacity. Fourier transform infrared spectroscopy and X-ray diffraction indicated that curcumin was present in the nanoparticles in an amorphous form. The curcumin nanoparticles were unstable to aggregation at low pH values (<3) and high NaCl concentrations (>200 mM), which was attributed to a reduction in electrostatic repulsion between them. However, they were stable at higher pH values (3 to 8) and lower NaCl levels (0 to 200 mM), due to a stronger electrostatic repulsion between them. They also exhibited good stability during refrigerated storage (4 °C) or after conversion into a powdered form (lyophilized). A simulated gastrointestinal tract study demonstrated that the in vitro bioaccessibility was around 3.3-fold higher for curcumin nanoparticles than for free curcumin. Furthermore, oral administration to Sprague Dawley rats indicated that the in vivo bioavailability was around 8.9-fold higher for curcumin nanoparticles than for free curcumin. These results have important implications for the development of curcumin-enriched functional foods, supplements, and drugs.


Assuntos
Curcumina/química , Portadores de Fármacos/química , Nanopartículas/química , Saponinas/química , Animais , Disponibilidade Biológica , Curcumina/administração & dosagem , Curcumina/farmacocinética , Composição de Medicamentos , Concentração de Íons de Hidrogênio , Masculino , Tamanho da Partícula , Ratos , Solubilidade , Difração de Raios X
19.
J Agric Food Chem ; 66(14): 3691-3699, 2018 Apr 11.
Artigo em Inglês | MEDLINE | ID: mdl-29578697

RESUMO

Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure: ( i) a W1/O emulsion was formed containing saccharose (for osmotic stress balance) and gelatin (as a gelling agent) in the aqueous phase and polyglycerol polyricinoleate (a lipophilic surfactant) in the oil phase; ( ii) this W1/O emulsion was then homogenized with another water phase (W2) containing wheat gliadin nanoparticles (hydrophilic emulsifier). The gliadin nanoparticles in the external aqueous phase aggregated at pH 5.5, which led to the formation of particle-stabilized W1/O/W2 emulsion gels with good stability to phase separation. These emulsion gels were then used to coencapsulate a hydrophilic bioactive (epigallocatechin-3-gallate, EGCG) in the internal aqueous phase (encapsulation efficiency = 65.5%) and a hydrophobic bioactive (quercetin) in the oil phase (encapsulation efficiency = 97.2%). The emulsion gels improved EGCG chemical stability and quercetin solubility under simulated gastrointestinal conditions, which led to a 2- and 4-fold increase in their effective bioaccessibility, respectively.


Assuntos
Catequina/análogos & derivados , Preparações de Ação Retardada/química , Quercetina/química , Catequina/química , Composição de Medicamentos , Estabilidade de Medicamentos , Emulsões/química , Gelatina/química , Gliadina/química , Glicerol/análogos & derivados , Glicerol/química , Cinética , Ácidos Ricinoleicos/química
20.
J Agric Food Chem ; 66(6): 1488-1497, 2018 Feb 14.
Artigo em Inglês | MEDLINE | ID: mdl-29378117

RESUMO

There is great interest in developing colloidal delivery systems to enhance the water solubility and oral bioavailability of curcumin, which is a hydrophobic nutraceutical claimed to have several health benefits. In this study, a natural emulsifier was used to form sophorolipid-coated curcumin nanoparticles. The curcumin was loaded into sophorolipid micelles using a pH-driven mechanism based on the decrease in curcumin solubility at lower pH values. The sophorolipid-coated curcumin nanoparticles formed using this mechanism were relatively small (61 nm) and negatively charged (-41 mV). The nanoparticles also had a relatively high encapsulation efficiency (82%) and loading capacity (14%) for curcumin, which was present in an amorphous state. Both in vitro and in vivo studies showed that the curcumin nanoparticles had an appreciably higher bioavailability than that of free curcumin crystals (2.7-3.6-fold), which was mainly attributed to their higher bioaccessibility. These results may facilitate the development of natural colloidal systems that enhance the oral bioavailability and bioactivity of curcumin in food, dietary supplements, and pharmaceutical products.


Assuntos
Curcumina/química , Curcumina/metabolismo , Isoflavonas/química , Lipídeos/química , Animais , Disponibilidade Biológica , Química Farmacêutica , Suplementos Nutricionais/análise , Portadores de Fármacos/química , Trato Gastrointestinal/metabolismo , Humanos , Interações Hidrofóbicas e Hidrofílicas , Masculino , Nanopartículas/química , Tamanho da Partícula , Ratos , Ratos Sprague-Dawley , Solubilidade
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