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1.
Molecules ; 26(15)2021 Jul 26.
Artigo em Inglês | MEDLINE | ID: mdl-34361651

RESUMO

Here we introduce a new method aiming the immobilization of bioactive principles onto polymeric substrates, combining a surface activation and emulsion entrapment approach. Natural products with antimicrobial/antioxidant properties (essential oil from Syzygium aromaticum-clove and vegetal oil from Argania spinosa L-argan) were stabilized in emulsions with chitosan, a natural biodegradable polymer that has antimicrobial activity. The emulsions were laid on poly(lactic acid) (PLA), a synthetic biodegradable plastic from renewable resources, which was previously activated by plasma treatment. Bioactive materials were obtained, with low permeability for oxygen, high radical scavenging activity and strong inhibition of growth for Listeria monocytogenes, Salmonella Typhimurium and Escherichia coli bacteria. Clove oil was better dispersed in a more stable emulsion (no separation after six months) compared with argan oil. This leads to a compact and finely structured coating, with better overall properties. While both clove and argan oils are highly hydrophobic, the coatings showed increased hydrophilicity, especially for argan, due to preferential interactions with different functional groups in chitosan. The PLA films coated with oil-loaded chitosan showed promising results in retarding the food spoilage of meat, and especially cheese. Argan, and in particular, clove oil offered good UV protection, suitable for sterilization purposes. Therefore, using the emulsion stabilization of bioactive principles and immobilization onto plasma activated polymeric surfaces we obtained a bioactive material that combines the physical properties and the biodegradability of PLA with the antibacterial activity of chitosan and the antioxidant function of vegetal oils. This prevents microbial growth and food oxidation and could open new perspectives in the field of food packaging materials.


Assuntos
Quitosana , Óleo de Cravo , Emulsões , Microbiologia de Alimentos/métodos , Embalagem de Alimentos/métodos , Inocuidade dos Alimentos/métodos , Óleos Vegetais , Antibacterianos/química , Antibacterianos/farmacologia , Quitosana/química , Quitosana/farmacologia , Óleo de Cravo/química , Óleo de Cravo/farmacologia , Emulsões/química , Emulsões/farmacologia , Óleos Vegetais/química , Óleos Vegetais/farmacologia
2.
AAPS PharmSciTech ; 22(5): 199, 2021 Jul 01.
Artigo em Inglês | MEDLINE | ID: mdl-34212274

RESUMO

An emulsion is a biphasic dosage form comprising of dispersed phase containing droplets that are uniformly distributed into a surrounding liquid which forms the continuous phase. An emulsifier is added at the interface of two immiscible liquids to stabilize the thermodynamically unstable emulsion. Various types of emulsions such as water-in-oil (w-o), oil-in-water (o-w), microemulsions, and multiple emulsions are used for delivering certain drugs in the body. Water (aqueous) phase is commonly used for encapsulating proteins and several other drugs in water-in-oil-in-water (w-o-w) emulsion technique. But this method has posed certain problems such as decreased stability, burst release, and low entrapment efficiency. Thus, a novel "solid-in-oil-in-water" (s-o-w) emulsion system was developed for formulating certain drugs, probiotics, proteins, antibodies, and tannins to overcome these issues. In this method, the active ingredient is encapsulated as a solid and added to an oil phase, which formed a solid-oil dispersion. This dispersion was then mixed with water to form a continuous phase for enhancing the drug absorption. This article focuses on the various studies done to investigate the effectiveness of formulations prepared as solid-oil-water emulsions in comparison to conventional water-oil-water emulsions. A summary of the results obtained in each study is presented in this article. The s-o-w emulsion technique may become beneficial in near future as it has shown to improve the stability and efficacy of the entrapped active ingredient.


Assuntos
Portadores de Fármacos/química , Emulsões/química , Óleos/química , Água/química , Diclofenaco/química , Diclofenaco/metabolismo , Estabilidade de Medicamentos , Microesferas , Nanoestruturas/química , Copolímero de Ácido Poliláctico e Ácido Poliglicólico/química , Proteínas/química , Proteínas/metabolismo
3.
J Chromatogr A ; 1652: 462077, 2021 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-34214832

RESUMO

Stepwise change between low and high salt concentration buffers of the same pH results in pH transition, the length of which was demonstrated to be proportional to the quantity of ion-exchange groups present on the matrix. In this work, we analyzed the effect of the ligand type, density, and buffer concentration on the pH transition shape for typical ion-exchange groups (QA, DEAE, SO3, and COOH) and ligands acting as metal-chelators, such as IDA, TAEA, and EDA. It was demonstrated that pH transition can occur either as a chromatographic or flat-top peak. pH transition peaks were evaluated by their length, height, and peak center parameters. While no parameter can describe the ligand density accurately with a single linear correlation for both peak types, all parameters can be used for the description of one peak type. Peak length and height exhibited the same accuracy, while their sensitivity depended on the pH transition shape: length being more sensitive for the flat-top peaks, while height for the chromatographic peaks. pH height can be obtained faster, at lower elution volume, and seems to be more suitable for the determination of low amounts of ligand, when typically chromatographic peak type pH transitions occur.


Assuntos
Técnicas de Química Analítica , Ligantes , Polímeros , Tampões (Química) , Quelantes/química , Técnicas de Química Analítica/métodos , Cromatografia Líquida , Emulsões/química , Concentração de Íons de Hidrogênio , Polímeros/química
4.
Int J Mol Sci ; 22(14)2021 Jul 06.
Artigo em Inglês | MEDLINE | ID: mdl-34298901

RESUMO

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch-fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch-fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch-fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.


Assuntos
Emulsões/química , Gorduras/química , Solanum tuberosum/química , Amido/química , Água/química , Amilose/química , Animais , Géis/química , Estrutura Molecular , Reologia/métodos , Suínos
5.
Molecules ; 26(12)2021 Jun 16.
Artigo em Inglês | MEDLINE | ID: mdl-34208560

RESUMO

Pectis elongata is found in the northern and northeastern regions of Brazil. It is considered a lemongrass due to its citric scent. The remarkable citral content and the wide antimicrobial properties and bioactive features of this terpene make this essential oil (EO) eligible for several industrial purposes, especially in cosmetics and phytotherapics. However, to address the problems regarding citral solubility, nano-emulsification is considered a promising strategy thanks to its improved dispersability. Thus, in this paper we propose a low-energy approach for the development of citral-based nano-emulsions prepared with P. elongata EO. The plant was hydrodistillated to produce the EO, which was characterized with a gas chromatograph coupled to mass spectrometry. The nano-emulsion prepared by a non-heated water titrating (low-energy) method was composed of 5% (w/w) EO, 5% (w/w) non-ionic surfactants and 90% (w/w) deionized water and was analyzed by dynamic light scattering. Levels of citral of around 90% (neral:geranial-4:5) were detected in the EO and no major alteration in the ratio of citral was observed after the nano-emulsification. The nano-emulsion was stable until the 14th day (size around 115 nm and polydispersity index around 0.2) and no major alteration in droplet size was observed within 30 days of storage. Understanding the droplet size distribution as a function of time and correlating it to concepts of compositional ripening, as opposing forces to the conventional Ostwald ripening destabilization mechanism, may open interesting approaches for further industrial application of novel, low-energy, ecofriendly approaches to high citral essential oil-based nano-emulsions based on lemongrass plants.


Assuntos
Monoterpenos Acíclicos/isolamento & purificação , Emulsões/química , Óleos Voláteis/isolamento & purificação , Monoterpenos Acíclicos/química , Brasil , Cymbopogon/química , Cromatografia Gasosa-Espectrometria de Massas , Monoterpenos/química , Óleos Voláteis/química , Extratos Vegetais/isolamento & purificação , Tensoativos/química , Água/química
6.
Chem Asian J ; 16(15): 2075-2086, 2021 Aug 02.
Artigo em Inglês | MEDLINE | ID: mdl-34121354

RESUMO

Esomeprazole with chiral sulfoxides structure is used to treat gastric ulcer disease. Soybean pod shell peroxidase (SPSP) is a peroxidase extracted from soybean pods shells which are one of the most abundant natural resources in the world. In the production of chiral sulfoxides catalyzed by SPSP, it is very important to establish the reaction kinetic model and explore the reaction mechanism for the development of the process, however, there is no report on the establishment of the model. Asymmetric sulfoxidation reactions catalyzed by SPSP in water-in-oil microemulsions were carried out, and the King-Altman approach was used to establish a kinetic model. A yield of 91% and e.e. value of 96% for esomeprazole were obtained at the activity of SPSP of 3200 U ml-1 and 50 °C for 5 h. The mechanism with a two-electron reduction of SPSP-I is accompanied with a single-electron transfer to SPSP-I and nonenzymatic reactions, indicating that three concomitant sub-mechanisms contribute to the asymmetric oxidation involving five enzymatic and two nonenzymatic reactions, which can represent the asymmetric sulfoxidation of organic sulfides to form enantiopure sulfoxides. With 5.44% of the average relative deviation, a kinetic model fitting experimental data was developed. The enzymatic reactions may follow ping-pong mechanism with substrate inhibition of H2 O2 and product inhibition of esomeprazole, while nonenzymatic reactions follow a power law. Those results indicate that SPSP with a lower cost and higher thermal stability may be used as an effective substitute for horseradish peroxidase.


Assuntos
Modelos Biológicos , Peroxidase/metabolismo , Soja/enzimologia , Sulfetos/metabolismo , Sulfóxidos/metabolismo , Catálise , Emulsões/química , Cinética , Estrutura Molecular , Óleos/química , Estereoisomerismo , Sulfetos/química , Sulfóxidos/química , Água/química
7.
Food Chem ; 362: 130236, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34111695

RESUMO

Three different proteinaceous biopolymers, namely, egg white protein (EWP), soy protein isolate (SPI) and corn protein isolate (CPI) were used as protective shell materials to encapsulate micronutrients via an ultrasonic encapsulation technique. It was found that the physicochemical properties of the three protein-based matrices, including surface/total thiol (-SH) content, surface activity and denaturation temperature were the key factors that influenced the shell formation and stability. The EWP and CPI-shelled microcapsules reduced the degradation of the encapsulated vitamins by 20% and 40% after exposure to heating and UV-light irradiation. A double emulsion technique was further developed to co-encapsulate both oil- (vitamin A and D) and water-soluble (vitamin B, C and minerals) micronutrients. In-vitro digestion study showed that the proteinaceous microcapsules enable a sustained release of micronutrients, demonstrating their potential for food fortification applications.


Assuntos
Cápsulas/química , Micronutrientes/administração & dosagem , Proteínas de Plantas/química , Cápsulas/administração & dosagem , Emulsões/química , Proteínas de Soja/química , Propriedades de Superfície , Vitaminas/administração & dosagem , Vitaminas/química , Zea mays/química
8.
Food Chem ; 362: 130212, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34091171

RESUMO

Conjugated linoleic acid contains unsaturated fatty acids with multiple bioactivities, but it has poor oxidative and physical stabilities. Its emulsion was fabricated with glycosylated whey protein isolate and hydrolysates of glycosylated whey protein isolate to enhance its stability. An obvious decrease in peroxide value, thiobarbituric acid-reactive substances, particle size and creaming index of emulsion loaded by hydrolysates of glycosylated protein isolate with the increase of hydrolysis time. However, the absolute value of zeta-potential and interfacial adsorption rate of emulsion stabilized by hydrolysates of glycosylated whey protein isolate, were increased by 10.99 and 16.94% at hydrolysis time of 120 min, compared with emulsion loaded by glycosylated whey protein isolate. Thus, limited hydrolysis of glycosylated whey protein isolate as an effective method, remarkably improved the oxidative and physical stability of emulsion.


Assuntos
Emulsões/química , Ácidos Linoleicos Conjugados/química , Proteínas do Soro do Leite/química , Adsorção , Antioxidantes/química , Emulsificantes/química , Glicosilação , Hidrólise , Oxirredução , Tamanho da Partícula , Água/química , Proteínas do Soro do Leite/isolamento & purificação
9.
Int J Biol Macromol ; 184: 393-404, 2021 Aug 01.
Artigo em Inglês | MEDLINE | ID: mdl-34144064

RESUMO

High hydrostatic pressure-treated corn starch (HPCS) and waxy corn starch (HPWCS) at three concentrations (10%, 15%, and 20%) were applied as novel fat replacers in a model low O/W emulsion at three fat reduction levels (FR, 25%, 50%, and 75%) and some physical, textural and rheological characteristics and stability of the samples were examined and compared with the control. Applying higher concentrations of HPCS and HPWCS increased the zeta potential, hardness and consistency (mainly for HPWCS samples), reversely decreased the Z-average particle size and polydispersity index of the reduced-fat emulsions, but augmenting FR levels caused a reverse inclination. The rheological assay cleared that the emulsions prepared with HPWCS had greater elastic modulus (G') and more gap between G' and viscous modulus (G″) at all concentrations than the HPCS-contained samples. The critical stress (τc) of 25FR samples were significantly higher than the control, showing the well stability of reduced-fat samples. Also, the τc of the HPCS-contained emulsions reduced meaningfully when the FR level increased from 25% to 75%, but for the HPWCS samples, fat reduction didn't change the τc value significantly up to 50% fat reduction. Based on Tangδs(n-LVE), HPWCS contained samples showed more spreadability than the HPCS-contained emulsions.


Assuntos
Emulsões/química , Amido/química , Zea mays/química , Pressão Hidrostática , Tamanho da Partícula , Reologia , Viscosidade
10.
Molecules ; 26(11)2021 May 28.
Artigo em Inglês | MEDLINE | ID: mdl-34071530

RESUMO

Anti-cancer activity of catechin nanoemulsions prepared from Oolong tea leaf waste was studied on prostate cancer cells DU-145 and DU-145-induced tumors in mice. Catechin nanoemulsions composed of lecithin, Tween-80 and water in an appropriate proportion was prepared with high stability, particle size of 11.3 nm, zeta potential of -67.2 mV and encapsulation efficiency of 83.4%. Catechin nanoemulsions were more effective than extracts in inhibiting DU-145 cell growth, with the IC50 being 13.52 and 214.6 µg/mL, respectively, after 48 h incubation. Furthermore, both catechin nanoemulsions and extracts could raise caspase-8, caspase-9 and caspase-3 activities for DU-145 cell apoptosis, arresting the cell cycle at S and G2/M phases. Compared to control, catechin nanoemulsion at 20 µg/mL and paclitaxel at 10 µg/mL were the most effective in reducing tumor volume by 41.3% and 52.5% and tumor weight by 77.5% and 90.6% in mice, respectively, through a decrease in EGF and VEGF levels in serum.


Assuntos
Catequina/química , Emulsões/química , Nanopartículas/química , Folhas de Planta/metabolismo , Neoplasias da Próstata/tratamento farmacológico , Chá/química , Animais , Antineoplásicos/farmacologia , Apoptose , Caspase 8/metabolismo , Ciclo Celular , Linhagem Celular Tumoral , Endocitose , Humanos , Concentração Inibidora 50 , Lecitinas/química , Limite de Detecção , Masculino , Camundongos , Camundongos SCID , Nanotecnologia/métodos , Transplante de Neoplasias , Neoplasias Experimentais/tratamento farmacológico , Tamanho da Partícula , Polissorbatos/química , Controle de Qualidade , Solventes , Água/química
11.
Food Chem ; 362: 130218, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34087713

RESUMO

In this research, three various Mw of chitosan (CS)-gallic acid (GA) conjugates were synthesized, characterized, and used for improvement of physicochemical stability of ß-carotene (BC) nanoemulsion (NE) by layer-by-layer technique. GA conjugation degrees were in the following order: HCS (125.6 mg/g) > MCS (102.3 mg/g) > LCS (74.6 mg/g) at GA:CS mass ratio of 0.5:1. Three varying Mw of CS-GA conjugates exhibited pronouncedly higher antioxidant abilities than native CS. For native CS, antioxidant abilities increased with the decrease of Mw. However, HCS-GA conjugate showed the highest antioxidant activity, due to the higher GA conjugation degrees and decreased intramolecular hydrogen bonds and crystallinity in HCS-GA conjugate. CS-GA conjugates substantially improved BC chemical stability in NE than CS and BC retentions were in the following order: HCS-GA (76.8%) > MCS-GA (68.3%) > LCS-GA (53.4%) after 30 days storage. The results obtained may provide some useful information for the applications of CS-GA conjugates for nutraceuticals stabilization in food systems.


Assuntos
Quitosana/química , Emulsões/química , Ácido Gálico/química , beta Caroteno/química , Antioxidantes/química , Suplementos Nutricionais , Armazenamento de Alimentos , Peso Molecular , Nanoestruturas/química , Eletricidade Estática
12.
Food Chem ; 362: 130217, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34098440

RESUMO

Global focus on sustainability has accelerated research into alternative non-animal sources of food protein and functional food ingredients. Amphiphilic peptides represent a class of promising biomolecules to replace chemical emulsifiers in food emulsions. In contrast to traditional trial-and-error enzymatic hydrolysis, this study utilizes a bottom-up approach combining quantitative proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes. In vitro functional validation reveal that all protein sources contained embedded novel emulsifier peptides comparable to or better than sodium caseinate (CAS). Thus, peptides efficiently reduced oil-water interfacial tension and generated physically stable emulsions with higher net zeta potential and smaller droplet sizes than CAS. In silico structure modelling provided further insight on peptide structure and the link to emulsifying potential. This study clearly demonstrates the potential and broad applicability of the bottom-up approach for identification of abundant and potent emulsifier peptides.


Assuntos
Emulsificantes/química , Peptídeos/química , Alga Marinha/química , Solanum tuberosum/química , Bactérias/química , Biomassa , Caseínas/química , Biologia Computacional/métodos , Emulsões/química , Ácidos Graxos Ômega-3/química , Proteômica/métodos , Ralstonia/química , Água/química
13.
Int J Nanomedicine ; 16: 3889-3905, 2021.
Artigo em Inglês | MEDLINE | ID: mdl-34135583

RESUMO

Introduction: Delayed wound healing represents a common health hazard. Traditional herbal products have been often utilized to promote wound contraction. The current study aimed at assessing the wound healing activity of Opuntia ficus-indica seed oil (OFI) and its self-nanoemulsifying drug delivery system (OFI-SNEDDS) formula in a rat model of full-thickness skin excision. Methods: Based on droplet size, an optimized OFI-SNEDDS formula was prepared and used for subsequent evaluation. Wound healing activity of OFI and OFI-SNEDDS was studied in vivo. Results: The optimized OFI-SNEDDS formula droplet size was 50.02 nm. The formula exhibited superior healing activities as compared to regular OFI seed oil-treated rats at day 14 of wounding. This effect was further confirmed by histopathological examinations of H&E and Masson's Trichrome-stained skin sections. Moreover, OFI-SNEDDS showed the highest antioxidant and anti-inflammatory activities as compared to OFI seed oil-treated animals. Both OFI and OFI-SNEDDS significantly enhanced hydroxyproline skin content and upregulated Col1A1 mRNA expression, accompanied by enhanced expression of transforming factor-beta (TGF-ß). Further, OFI-SNEDDS improved angiogenesis as evidenced by increased expression of vascular endothelial growth factor (VEGF). Conclusion: OFI possesses wound healing properties that are enhanced by self-emulsification of the oil into nano-droplets. The observed activity can be attributed, at least partly, to its anti-inflammatory, pro-collagen and angiogenic properties.


Assuntos
Emulsões/química , Opuntia/química , Óleos Vegetais/química , Óleos Vegetais/farmacologia , Cicatrização/efeitos dos fármacos , Animais , Anti-Inflamatórios não Esteroides/administração & dosagem , Anti-Inflamatórios não Esteroides/farmacologia , Antioxidantes/administração & dosagem , Antioxidantes/química , Antioxidantes/farmacologia , Colágeno Tipo I/genética , Sistemas de Liberação de Medicamentos , Emulsões/farmacologia , Hidroxiprolina/metabolismo , Masculino , Óleos Vegetais/administração & dosagem , Ratos Wistar , Sementes/química , Pele/efeitos dos fármacos , Pele/metabolismo , Fator de Crescimento Transformador beta/genética , Fator de Crescimento Transformador beta/metabolismo , Fator A de Crescimento do Endotélio Vascular/metabolismo , Fator A de Crescimento do Endotélio Vascular/farmacologia , Cicatrização/genética
14.
Molecules ; 26(9)2021 May 10.
Artigo em Inglês | MEDLINE | ID: mdl-34068822

RESUMO

The contribution of rheological properties and viscoelasticity of the interfacial adsorbed layer to the emulsification mechanism of enzymatic modified sugar beet pectin (SBP) was studied. The component content of each enzymatic modified pectin was lower than that of untreated SBP. Protein and ferulic acid decreased from 5.52% and 1.08% to 0.54% and 0.13%, respectively, resulting in a decrease in thermal stability, apparent viscosity, and molecular weight (Mw). The dynamic interfacial rheological properties showed that the interfacial pressure and modulus (E) decreased significantly with the decrease of functional groups (especially proteins), which also led to the bimodal distribution of particle size. These results indicated that the superior emulsification property of SBP is mainly determined by proteins, followed by ferulic acid, and the existence of other functional groups also promotes the emulsification property of SBP.


Assuntos
Beta vulgaris/química , Emulsões/química , Enzimas/metabolismo , Pectinas/metabolismo , Reologia , Adsorção , Difusão , Elasticidade , Cinética , Peso Molecular , Óleos/química , Tamanho da Partícula , Pressão , Espectroscopia de Prótons por Ressonância Magnética , Espectroscopia de Infravermelho com Transformada de Fourier , Eletricidade Estática , Termogravimetria , Fatores de Tempo , Viscosidade , Água/química
15.
Food Chem ; 360: 130152, 2021 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-34034052

RESUMO

Protein-based Pickering emulsions have received considerable attention as nutraceutical vehicles. However, the oral bioavailability of nutraceuticals encapsulated in Pickering emulsions was not well established. In this work, a simulated gastrointestinal tract/Caco-2 cell culture model was applied to investigate the oral bioavailability of quercetin encapsulated in zein-based Pickering emulsions with quercetin in zein particles as the control. Pickering emulsions with shell (ZCP-QE) and core quercetin (ZCPE-Q) were constructed, and quercetin bioaccessibility, cell uptake and secretion, and the overall bioavailability were evaluated and compared. The overall oral bioavailability of quercetin was increased from 2.71% (bulk oil) to 38.18% (ZCPs-Q) and 18.97% (ZCPE-Q), particularly reached 41.22% for ZCP-QE. This work took new insights into the contributions of bioaccessibility and absorption (cell uptake plus secretion) to the overall oral bioavailability of quercetin. A schematic representation is proposed to relate the types of colloidal nanostructures in the digesta to the uptake, cell absorption, and overall oral bioavailability of quercetin. This study provided an attractive basis for identifying effective strategies to improve the oral bioavailability of hydrophobic nutraceuticals.


Assuntos
Emulsões/química , Quercetina/metabolismo , Zeína/química , Disponibilidade Biológica , Células CACO-2 , Sobrevivência Celular/efeitos dos fármacos , Digestão , Humanos , Microscopia Confocal , Tamanho da Partícula , Quercetina/química , Quercetina/farmacologia
16.
Molecules ; 26(9)2021 Apr 30.
Artigo em Inglês | MEDLINE | ID: mdl-33946599
17.
Int J Biol Macromol ; 182: 1362-1370, 2021 Jul 01.
Artigo em Inglês | MEDLINE | ID: mdl-33965493

RESUMO

This study attempted to prepare ternary conjugate emulsion from bovine serum albumin (BSA), dextran (DEX) and gallic acid (GA) to improve the stability of conjugate emulsion and the bioaccessibility of capsorubin. The release of capsorubin was further delayed by sodium alginate capsules in the intestinal phase. First, protein formed new functional groups and covalent bonds was analyzed by Fourier transform infrared (FTIR) and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). Next, the stability of the ternary conjugate showed distinct pH correlation and the higher stability near the isoelectric point. Finally, the bioaccessibility of capsorubin embedded in sodium alginate emulsion was higher than that of ternary conjugate emulsion (65% and 34%).


Assuntos
Alginatos/química , Dextranos/química , Ácido Gálico/química , Soroalbumina Bovina/química , Xantofilas/metabolismo , Animais , Antioxidantes/farmacologia , Disponibilidade Biológica , Digestão/efeitos dos fármacos , Emulsões/química , Trato Gastrointestinal/fisiologia , Concentração de Íons de Hidrogênio , Luz , Suínos , Temperatura
18.
Food Chem ; 359: 129963, 2021 Oct 15.
Artigo em Inglês | MEDLINE | ID: mdl-33951609

RESUMO

This research studies the application of a specific nanoemulsion as anti-Escherichia coli agent. The specific mixture was generated by a simplex-centroid design. Physicochemical parameters such as droplet average diameter, pH, viscosity, density, turbidity, whitening index, refractive index, stability (thermal, physical, and osmotic stability), and antibacterial activity kinetic, have been assessed. The mixture nanoemulsions had droplet diameters significantly smaller than those of clove or cinnamon nanoemulsions. Individual and mixture essential oils nanoemulsion exhibited appropriate stability under pH, thermal, and ionic stress as well as after mid-term storage. Antibacterial activity kinetic revealed the fast and pronounced efficacy of mixture nanoemulsions on E. coli (reach 98% of growth inhibition), especially for the nanoemulsion composed of 50% essential oil in the dispersed phase upon 20 days of storage. All data considered, the actual work evidences the promising advantages of using specific nanoemulsions as delivery systems of antibacterial agents in the beverage and food industry.


Assuntos
Anti-Infecciosos/farmacologia , Cinnamomum zeylanicum/química , Emulsões/química , Escherichia coli/efeitos dos fármacos , Lavandula/química , Óleos Voláteis/química , Syzygium/química , Óleos Voláteis/farmacologia
19.
Food Chem ; 360: 130005, 2021 Oct 30.
Artigo em Inglês | MEDLINE | ID: mdl-33984565

RESUMO

The effects of mulberry polyphenols and malondialdehyde (MDA) on the emulsifying and gel properties of myofibrillar protein (MP) were studied. Emulsibility and gel properties of MP were compared in range of mulberry polyphenol/MDA concentrations by particle size, Zeta potential, antioxidant capacity, gel strength, water-holding capacity (WHC), rheological properties and microstructure. Mulberry polyphenols enhanced the inoxidizability of MP emulsion but decreased its emulsifying property. MDA at intermediate concentrations (5-20 mM) improved the elasticity, strength, and WHC of polyphenols-modified MP emulsion gel, while at high concentration (40 mM) it destroyed the emulsion gel, resulting in "oil leakage". Polyphenol is not conducive to the gelation but weaken the oxidative damage of MDA to protein. The gel structure of MP emulsion collapsed after high dose of polyphenols or MDA treated. Thus, to maintain uniform textural and antioxidant activity of meat product, both polyphenols addition and oxidation intensity should be controlled simultaneously.


Assuntos
Emulsões/química , Malondialdeído/farmacologia , Morus/química , Proteínas Musculares/química , Polifenóis/farmacologia , Animais , Polifenóis/química
20.
Int J Biol Macromol ; 183: 1402-1409, 2021 Jul 31.
Artigo em Inglês | MEDLINE | ID: mdl-34019920

RESUMO

The purpose of this study was to further improve the physiochemical stability of the chitosan (CS) particle-stabilized Pickering emulsion by coating with sodium alginate (SA). The effect of different mass ratios of CS and SA (1:0.5-1:2) on the microstructure, rheology and the stability of the emulsions were comprehensively evaluated by various methods such as optical microscope, scanning electron microscope, rheometer, and low-field nuclear magnetism. The multilayer emulsion with low content of SA (CS:SA = 1:0.5) presented bridging flocculation. If SA concentration was high (CS:SA = 1:1-1:2), the surface of the Pickering emulsion droplets was completely covered by the SA. At this time, multilayer emulsion droplets became stable due to strong electrostatic and/or steric repulsion. Too high SA concentration (CS:GA = 1:2) might also promote the accumulation of moisture. In addition, the CS/SA multilayer emulsion showed higher coalescence stability under different environmental treatments but its creaming stability and flocculation stability were still sensitive to pH (2, 4 and 10), temperature (4 °C and 80 °C) and ionic strength (300-500 mM). In all, the addition of the proper level SA (CS:GA = 1:1-1:2) could increase the stability of CS particle-stabilized Pickering emulsion.


Assuntos
Alginatos/química , Quitosana/química , Emulsões/química , Reologia
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