JOURNAL OF FOOD SCIENCE
·
2018
·Vol. 84
·期 1
·111-120
·
IF 2.018
Weijun Chen,Mingming Zou,Xiaobin Ma,Ruiling Lv,Tian Ding,Donghong Liu
Although different delivery systems have been developed to overcome the limits of Epigallocatechin-3-gallate (EGCG) and quercetin in food application, none have referred to their simultaneous encapsulation. In this study, these two polyphenols were successfully co-loaded into liposomes. Under the optimal conditions (lecithin-total polyphenols ratio 25:1, lecithin-cholesterol ratio 6:1, lecithin-Tween 80 ratio 8:1 and ultrasonic time 2 min), the mean size, polydispersity index (PDI) and zeta potential of liposomes were 111.10 ± 0.52 nm, 0.259 ± 0.006 and –19.83 ± 0.45 mV, with an encapsulation efficiency of 64.05 ± 1.56% and 61.73 ± 2.55% for EGCG and quercetin, respectively. After 30-day storage, an increase of 4.05% was observed in the mean size with no significant change ( P ≥ 0.05) in the PDI and zeta potential. Moreover, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay revealed a synergistic antioxidant effect of the two compounds in liposomal system. These results demonstrated that co-encapsulation of EGCG and quercetin enhances their effectiveness. Practical Application EGCG and quercetin are natural polyphenols abound in the human diet with diverse biological activities. These two polyphenols were successfully co-encapsulated into a homogeneous and stable liposomal system. Interestingly, a synergistic antioxidant effect of the two polyphenols was observed due to co-encapsulation. This indicated that the simultaneous delivery of EGCG and quercetin was an attractive approach to improve their functionality for expanding their application in food, cosmetic and pharmaceutical industries.
研究领域:
食品科学
·
药学
·
纳米技术
·
营养保健品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 18
·2720
·
IF 5.561
Yaping Dai,Xuli Lu,Ruyi Li,Yupo Cao,Wei Zhou,Jihua Li,Baodong Zheng
W/O/W emulsions can be used to encapsulate both hydrophobic and hydrophilic bioactive as nutritional products. However, studies on protein stabilized gel-like W/O/W emulsions have rarely been reported, compared to the liquid state multiple emulsions. The purpose of this study was to investigate the effect of different oil–water ratios on the stability of W/O/W emulgels fabricated with salt-soluble proteins (SSPs) ofSipunculus nudus. The physical stability, structural characteristics, rheological properties, and encapsulation stability of vitamin C and β-carotene of double emulgels were investigated. The addition of W/O primary emulsion was determined to be 10% after the characterization of the morphology of double emulsion. The results of microstructure and rheological properties showed that the stability of W/O/W emulgels increased with the increasing concentration of SSPs. Additionally, the encapsulation efficiency of vitamin C and β-carotene were more than 87%, and 99%, respectively, and still could maintain around 50% retention of the antioxidant capacity after storage for 28 days at 4 °C. The aforementioned findings demonstrate that stable W/O/W emulgels are a viable option for active ingredients with an improvement in shelf stability and protection of functional activity.Keywords:W/O/W emulgels;Sipunculus nudus;salt-soluble proteins;vitamin C;β-carotene;co-encapsulation
研究领域:
食品科学
·
胶体与表面化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Ben Niu,Hangjun Chen,Weijie Wu,Xiangjun Fang,Honglei Mu,Yanchao Han,Haiyan Gao
Most of the current research only explored the loading of an active substance in active packaging. In this study, cinnamaldehyde essential oil (CEO) and chlorogenic acid (CA) were co-encapsulated in chitosan (CS) nanoparticles based Pickering emulsion. The morphology and wettability of CS-CA particles were determined. In addition, physicochemical characterizations and stability of the Pickering emulsion were also investigated. Results showed that the wettability of nanoparticles was improved with increasing the ratios of CS to CA, which is helpful to stabilize the emulsion. CEO Pickering emulsion was stabilized by CS-CA nanoparticles and CEO emulsion showed the best stability by using CS-CA nanoparticles with the ratios of CS to CA 1:0.75 with the minimum creaming index value of 26.5 ± 4.6% after 5 days of storage. These overall results presented in this work demonstrate, for the first time, the potential of Pickering emulsion for the co-encapsulation of water-soluble and water-insoluble ingredients.
研究领域:
食品科学
·
纳米技术
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Yuman Jiang,Ya'nan Li,Wei Wang,Ren Wang,Wei Feng,Tao Wang,Cuixia Sun
Both iron and vitamin are essential to health management but there is yet to establish a co-encapsulation strategy toward a simultaneous supplementation. In this study, the authors assemble protein fibrils tailoring network nanostructures carrying both Fe(III) and vitamin D 3 (VD 3 ). The protein fibrils are constructed by acid-heat treatment to induce amyloid fibrillation of panda bean protein isolates (PDPIs), while concomitant treatment with Fe(III) enables the formation of iron-fortified fibrils (Fe@PFs). Furthermore, the Fe@PFs actively react with eugenol containing VD 3 , forming fibril network nanostructures loaded with both Fe(III) and VD 3 (Fe&VD 3 @net-PFs). The Fe&VD 3 @net-PFs realize solubilization of VD 3 and effectively extend the lifetime of VD 3 when subjected to UV irradiation or long-term storage. Importantly, the material mechanics and structure properties are highly dependent on the levels of Fe(III) contained in the delivery system, enabling regulatory release profiles of both iron and VD 3 pivotal to their bioactivities during oral administration. This study would pave the path for rationally developing protein-based nanostructures toward the co-delivery of multiple bioactives.
✓ 已验证
产品关联
DOI
高影响因子
Pharmaceutics
·
2023
·Vol. 15
·期 3
·730
·
IF 5.4
Kedi Chu,Yi Zhu,Geng Lu,Sa Huang,Chuangzan Yang,Juying Zheng,Junming Chen,Junfeng Ban,Huanhuan Jia,Zhufen Lu
This study presents a method for a one-step co-encapsulation of PLGA nanoparticles in hydrophilic nanofibers. The aim is to effectively deliver the drug to the lesion site and achieve a longer release time. The celecoxib nanofiber membrane (Cel-NPs-NFs) was prepared by emulsion solvent evaporation and electrospinning with celecoxib as a model drug. By this method, nanodroplets of celecoxib PLGA are entrapped within polymer nanofibers during an electrospinning process. Moreover, Cel-NPs-NFs exhibited good mechanical strength and hydrophilicity, with a cumulative release of 67.74% for seven days, and the cell uptake at 0.5 h was 2.7 times higher than that of pure nanoparticles. Furthermore, pathological sections of the joint exhibited an apparent therapeutic effect on rat OA, and the drug was delivered effectively. According to the results, this solid matrix containing nanodroplets or nanoparticles could use hydrophilic materials as carriers to prolong drug release time.Keywords:nanoparticle;nanofiber;drug delivery;osteoarthritis
研究领域:
药学
·
纳米技术
·
生物医学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2025
·
IF 5.8
Yijun Zhou,Yanan Song,Ling Zhu,Hui Zhang
Resveratrol and curcumin, natural plant-derived polyphenols with antioxidant, anti-inflammatory, and anticancer properties, are limited by poor bioavailability and stability. Delivery systems offer an effective strategy to address these limitations. Notably, their co-encapsulation shows synergistic effects, significantly enhancing encapsulation efficiency, stability, and bioactivity. In this study, nanoparticles were prepared from pectin and sodium caseinate to deliver resveratrol and curcumin using a solvent evaporation method combined with electrostatic deposition, and their physicochemical and structural properties were characterized. The nanoparticles (PE-SC-C-RNP) had a narrow size distribution (247.57 nm), low polydispersity index (0.32), and high encapsulation efficiency (95.24 ± 0.76%). Structural analyses indicated that electrostatic interactions between pectin and sodium caseinate formed the nanoparticle outer layer, with resveratrol and curcumin in an amorphous state. In vitro digestion experiments showed that curcumin enhanced the binding of resveratrol to carriers without affecting the release rate of resveratrol or free amino acids, leading to a significant increase in antioxidant activity. Animal model experiments showed that the resveratrol concentrations were greater in the plasma of mice administered PE-SC-C-RNP than those administered nanoparticles encapsulating only resveratrol orally, with a 0.83-1.27-fold increase in the maximal tissue concentration, and better pharmacokinetics. The maximum tissue concentration of resveratrol increased 0.83–1.27-fold in the liver, kidney, and other tissues within 6.0 h of administration. These results demonstrated that pectin sodium caseinate nanoparticles and co-encapsulated curcumin effectively improved the bioavailability of resveratrol for the delivery of bioactive compounds.
研究领域:
药学
·
食品科学
·
纳米技术
·
生物化学
·
营养学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Chunli Fan,Xinshuo Wang,Min Zhang,Yaqi Hou,Shuqin Xia,Zhongxiang Fang
In this study, octenyl succinic acid sodium starch (OSAS) decorated with chitosan (CS) of different molecular weights (50–150 kDa) and concentrations (10–30 mg/mL) was used to stabilize an emulsion coencapsulating with vitamin A (V A ) and vitamin D (V D ). The effect of CS decoration on the thermal and UV stability of the emulsion, as well as the underlying mechanism, was elucidated. The incorporation of CS increased the retention rates of V A and V D by 11.36–25.52 % and 3.65–20.54 %, respectively, when exposed to 100 °C for 30 min, and by 13.35–33.05 % and 15.97–37.49 %, respectively, under ultraviolet (UV) exposure for 12 h, respectively. The OSAS/CS complexes were absorbed at the oil–water interface through electrostatic interactions and hydrogen bonding, forming thick interfacial film barriers, and regulating emulsion viscoelasticity to achieve protection against thermal and UV damage. CS decoration increased the thickness, relative crystallinity, and thermal degradation resistance of the interfacial films to mitigate thermal interference with the emulsion. The OSAS/CS complex barriers shielded UV by forming longer molecular chains or ring structures at the interface, enhancing amide functionality, and promoting intermolecular hydrogen bonding. This research could provide a reference for designing practical delivery systems for heat-sensitive and UV-sensitive nutrients like V A and V D .
研究领域:
食品科学
·
材料科学
·
制药技术
·
生物高分子工程
·
营养递送系统
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Fuyun Ji,Huihui Liu,Chuyan Wang,Na Guo,Yizhong Shen,Shuizhong Luo,Shaotong Jiang,Zhi Zheng
Curcumin (Cur) and (−)-Epigallocatechin gallate (EGCG) have synergistic bioactivity in several terms, but their polar differences and environmental sensitivity make co-utilization challenging. Soy protein fibrils (UF) have sparked broad attention as outstanding carriers for bioactive substances. In this study, EGCG was applied to remodel the structure of Cur-loaded UF complex (UFC) to form novel UF-based hydrogels co-encapsulated Cur and EGCG (UFCE). The fluorescence spectroscopy, ITC , and FTIR analysis demonstrated that EGCG absorbed and deposited on the surface of UFC through hydrophobic and electrostatic interactions. The binding of EGCG led to the formation of UFCE, which constructed a stable and uniform gel network during heat treatment. UFCE gels formed with varying EGCG/protein concentration ([E]/[F]) ratios showed different structural properties with different encapsulation effects. At 2.5% protein concentration, UFCE gels formed at [E]/[F] ratio of 0.08 (UFCE 0.08 ) exhibited better gelling properties. The encapsulation efficiency of Cur and EGCG in UFCE 0.08 gel was up to 97.71% and 91.02%, respectively. Moreover, UFCE 0.08 gel exhibited significantly enhanced stability of Cur (95.27%) and EGCG (70.27%) than that of free Cur (53.13%) and free EGCG (13.32%) after thermal treatment at 85 °C for 120 min. UFCE 0.08 gel was also effective in improving the UV light stability of Cur (88.70%) and EGCG (72.96%). Furthermore, the binding of EGCG had pronouncedly boosted the anticancer activity of Cur in the UFCE 0.08 gel against Caco-2 cells. This study provides new perspectives into the fibril-polyphenol hydrogel systems for the co-encapsulation of EGCG and Cur, which has substantial potential for health-promoting applications.
研究领域:
材料科学
·
药学
·
生物技术
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Bao-Lin He,Rui Cui,Teng-Gen Hu,Hong Wu
To improve the viability of probiotics during food storage and gastrointestinal digestion, this study developed solid microcapsules co-loaded with probiotics and wheat germ oil using W 1 /O/W 2 emulsion pre-encapsulation, followed by spray drying (SD), freeze drying (FD) and spray freeze drying (SFD), respectively. The effects of drying methods and wall materials on the microstructure, physicochemical properties, storage stability, and gastrointestinal tolerability were highlighted. Firstly, all samples showed high encapsulation efficiency for probiotics (86%–99.2%) and wheat germ oil (72%–85%), low moisture content (2.8%–5.3%) and hygroscopicity (6.3%–11.6%), and wall materials exhibited structural stability during the drying process. The results of viable cell counts indicated that SFD caused more damage to bacterial cells than the other two drying methods, as evidenced by the total death of encapsulated probiotics within 90 days. In contrast, SD and FD encapsulated probiotics remained at 8.8–9.9 log CFU/g after 150 days of storage at 4 °C and 25 °C. Furthermore, the viability of probiotics in the co-encapsulated and pectin-added microcapsules was significantly enhanced in storage stability and simulated gastrointestinal digestion tests. Based on the above results, it was suggested that the co-encapsulation strategy of combining the W 1 /O/W 2 structure and SD or FD to prepare microencapsulated powders can obtain probiotic products with high activity and high stability. Meanwhile, composite wall material (whey protein isolate and pectin) could enhance probiotics' protective effect and colonic targeted release behavior. In conclusion, the current research provides a valuable reference for the application of probiotics and functional oils in the food industry.
研究领域:
食品科学
·
生物技术
·
药学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Yajuan Sun,Chenglei Wang,Hang Jiang,Bingtian Zhao,Cheng Yang,Yunxing Li
Herein we reported highly biocompatible and stable oil-in-water-in-oil (o/w/o) Pickering double emulsions (PDEs) using a one-step emulsification procedure. Natural phytosterol (PS) particles and chitosan (CS) self-assembled into PS/CS complex paritlces to serve as particulate stabilizers while gelatin was used as viscosity modifier for aqueous phase. By varying the viscosity of aqueous phase, water/oil volume ratio, and homogenization time, the formation and stabilization mechanism of o/w/o PDEs were explored. The viscosity of aqueous phase and occurrence of phase inversion are essential for the formation of PDEs. Additionally, the adsoprtion of PS/CS complex particles on the oil/water interface and high viscosity of aqueous phase both aid in the stabilization of PDEs. Furthermore, the o/w/o PDEs showed good storage stability at 4 °C and 25 °C (at least 2 months), with essentially little change in emulsion structure . And a variety of oils can be used to prepare the PDEs. What's more, the o/w/o PDEs can co-encapsulate hydrophilic and hydrophobic bioactive compounds , shielding them against UV exposure and long-term storage. In summary, these findings will not only aid in the development of biocompatible o/w/o PDEs, but also provide a guidance for co-encapsulating and protecting bioactive compounds that are both hydrophilic and hydrophobic.
研究领域:
胶体科学
·
食品科学
·
材料科学
·
药学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2024
·
IF 10.7
Rui Sun,Zhongyi Lv,Ying Wang,Menghui Li,Jianrui Qi,Kai Wang,Haihua Yang,Tianli Yue,Yahong Yuan
Probiotics and polyphenols have multiple bioactivities, and developing co-encapsulated microcapsules (CM) is a novel strategy to enhance their nutritional diversity. However, the development of CMs is challenged by complicated processing, single types, and unclear in vivo effects and applications. In this study, the co -microencapsulations of polyphenol and probiotic were constructed using pectin, alginate (WGCA@LK), and Fu brick tea polysaccharides (WGCF@LK), respectively, with chitosan-whey isolate proteins by layer-by-layer coacervation reaction, and their protective effects, in vivo effectiveness, and application potential were evaluated. WGCA@LK improved the encapsulation rate of polyphenols (42.41 %), and remained high viability of probiotics after passing through gastric acidic environment (8.79 ± 0.04 log CFU/g) and storage for 4 weeks (4.59 ± 0.06 log CFU/g). WGCF@LK exhibited the highest total antioxidant activity (19.40 ± 0.25 μmol/mL) and its prebiotic activity removed the restriction on probiotic growth. WGCA@LK showed strong in vitro colonic adhesion, but WGCF@LK promoted in vivo retention of probiotics at 48 h. WGCF@LK showed excellent anti-inflammatory effects and alleviated symptoms of acute colitis in mice. These findings provide unique insights into the fortification of probiotic-polyphenol CMs by different polysaccharides and the development of novel health foods with rich functional hierarchies and superior therapeutic effects.
研究领域:
食品科学
·
营养学
·
药学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Like Wang,Peiyan Feng,Bo Liu,Xiaonan Huang,Shouwei Yin
This study presents a novel food-grade Marangoni effect- and polyelectrolyte coacervate-based co-encapsulation strategy to simultaneously deliver hydrophilic and hydrophobic drugs, addressing the limitations of traditional systems in delivering active ingredients with diverse solubility. By encapsulating hydrophilic proanthocyanidins (PA) with chitosan/chondroitin sulfate polyelectrolyte complexes (Ch95/CS-PA) and co-loading them with hydrophobic vitamin D 3 (VD 3 ) in lauric acid phase change material (PCMs), composite microcapsules (PCMCs) were constructed using surface tension gradient-driven droplet self-splitting technology. Experimental results demonstrate that this method achieves efficient co-encapsulation through electrostatic interactions and low-temperature phase change solidification, with encapsulation efficiencies of 71.88% for PA and 82.49% for VD 3 . The dual-channel fluorescence tracing analysis via confocal laser scanning microscopy (CLSM) demonstrated that the Ch95/CS-PA achieved a uniform and stable distribution within PCM, with no ethanol-induced flocculation or Marangoni flow-driven drug leakage observed, thereby validating the efficacy of Ch95/CS as a hydrophilic drug delivery carrier. Thermal analysis (DSC, TGA) confirmed the stable phase change properties of the microcapsules (phase change enthalpy of 134.3 J/g), with no significant drug loss after 28 days of storage at 4°C. In vitro simulated gastrointestinal digestion showed that PCMCs remained intact in gastric fluid and released drugs in intestinal fluid through pH-responsive and bile salt-mediated micellization, enhancing the bioaccessibility of PA and VD 3 to 79.82% and 55.85%, respectively, compared to their free forms (control group: 41.16% and 16.21%). Compared to traditional multiple emulsion methods, this strategy reduces preparation time from hours to seconds and replaces mechanical energy input with chemical energy, offering a scalable solution for multi-component functional ingredient encapsulation in food and nutraceutical applications.
研究领域:
食品科学
·
药物递送系统
·
材料科学
·
营养保健品
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）