Biomolecules
·
2023
·Vol. 13
·期 3
·496
·
IF 5.5
Yingyuan Zhao,Zhaoxuan Wang,Shuxian Liu,Shiying Xie,Yinchun Xie,Ruifang Li,Hiroaki Oda
Astaxanthin is a carotenoid with excellent antioxidant activity. However, this small lipid-soluble molecule is insoluble in water and has low stability. Although this situation can be improved when astaxanthin is prepared as a nanosuspension, the aqueous form is still not as convenient and safe as the dry powder form for storage, transport, and use. The lyophilization process provides better protection for thermosensitive materials, but this leads to collapse and agglomeration between nanoparticles. To improve this situation, appropriate lyophilization protectants are needed to offer support between the nanoparticles, such as sugars, amino acids, and hydroxy alcohols. The purpose of this work is to screen lyophilization protectants by single-factor experiments and response surface optimization experiments and then explore the optimal ratio of compound lyophilization protectants, and finally, make excellent astaxanthin/BSA/chitosan nanosuspension (ABC-NPs) lyophilized powder. The work shows that the optimal ratio of the compounding lyophilization protectant is 0.46% oligomeric mannose, 0.44% maltose, and 0.05% sorbitol (w/v). The ABC-NPs lyophilized powder prepared under the above conditions had a re-soluble particle size of 472 nm, with a ratio of 1.32 to the particle size of the sample before lyophilization. The lyophilized powder was all in the form of a pink layer. The sample was fluffy and dissolved entirely within 10 s by shaking with water. Consequently, it is expected to solve the problem of inconvenient storage and transportation of aqueous drugs and to expand the application of nanomedicine powders and tablets.Keywords:lyophilization;astaxanthin nanoparticles;freeze-drying protectant
研究领域:
药学
·
纳米技术
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Hanyun Jiang,Yanping Wang,Xiankang Xu,Leiyu Deng,Lifang Feng,Jianzhong Han,Weilin Liu
Nanoliposome is a promising delivery system, whereas its commercial application is limited by the structural instability, cargo leakage and particles aggregation during the processing such as freeze-drying. In this study, the effect of four oligosaccharides, fructo-oligosaccharides, lactose, inulin and sucrose (control), on the physicochemical properties, structural stability, and in vitro semi-dynamic digestion behavior of curcumin-loaded nanoliposomes were investigated before and after lyophilization. The results showed that the addition of the oligosaccharides inhibited the changes in particle size and reduced curcumin leakage from lyophilized nanoliposomes. Oligosaccharides significantly improved the physical stability of lyophilized nanoliposomes and delayed curcumin release during in vitro digestion. In addition, oligosaccharides could decrease the hydrophobicity of liposomal membrane and the tightness of phospholipid molecule arrangement, with the increase in micropolarity and fluidity of the bilayer membranes. These results suggested that fructo-oligosaccharides, lactose and inulin could be effective lyoprotectants for lyophilized nanoliposomes.
研究领域:
药学
·
纳米技术
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
AAPS PHARMSCITECH
·
2017
·Vol. 19
·期 2
·541-550
·
IF 2.451
Liu Daichun,Galvanin Federico,Yu Ying
The purpose of this study was to prepare ginkgolide B (GB) lyophilized powder for injection with excellent appearance and stable quality through a formulation screening and by optimizing the freeze-drying process. Cremophor EL as a solubilizer, PEG 400 as a latent solvent, and mannitol as an excipient were mixed to increase the solubility of GB in water to more than 18 times (about from 2.5 × 10 −4 mol/L (0.106 mg/mL) to 1.914 mg/mL). Formulation screening was conducted by orthogonal design where the content of GB in the solution before lyophilization (using external standard method of HPLC) and reconstitution time after lyophilization were the two evaluation indexes. The optimized formulations were GB in an amount of 2 mg/mL, Cremophor EL in an amount of 16% ( v / v ), PEG 400 in an amount of 9% ( v / v ), mannitol in an amount of 8% ( w / v ), and the solution pH of 6.5. Through four single-factor experiments (GB adding order, preparation temperature of GB solution, adding amount, and adsorption time of activated carbon), the preparation process of GB solution was confirmed. The glass transition temperature of maximally GB freeze-concentrated solution was − 17.6°C through the electric resistance method. GB lyophilized powder began to collapse at − 14.0°C, and the fully collapsed temperature was − 13.0°C, which were determined by freeze-drying microscope. When the collapse temperature was determined, the primary drying temperature was obtained. Thereby, the freeze-drying curve of GB lyophilized powder was initially identified. The freeze-drying process was optimized by orthogonal design, the qualified product appearance and residual moisture content were the two evaluation indexes. The optimized process parameters and process were (1) shelf temperature, decreased from room temperature to − 45.0°C, at 0.5°C/min in 2 h; (2) shelf temperature increased from − 45.0 to − 25.0°C, at 0.1°C/min, maintained for 3 h, and the chamber pressure was held at 10 Pa; (3) shelf temperature was increased from − 25.0 to − 15.0°C at 0.1 °C/min, maintained for 4 h, and the chamber pressure was held at 10 Pa; and (4) shelf temperature was increased from − 15.0 to 20.0°C at 1.0 °C/min, maintained for 4 h, and the chamber pressure was raised up to 80 Pa. In these lyophilization process conditions, the products complied with relevant provisions of the lyophilized powders for injection. Meanwhile, the reproducibility was satisfactory. Post-freezing annealing had no significantly beneficial effects on shortening the freeze-drying cycle and improving the quality of GB lyophilized powder.
研究领域:
药学
·
药剂学
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药物传递系统
·
制药技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2022
·
IF 9.336
Hualin Dong,Peng Wang,Zongyun Yang,Ru Li,Xinglian Xu,Juan Shen
Ultrasound has a recognized ability to modulate the structure and function of proteins. Discovering the influential mechanism of ultrasound on the intramolecular interactions of egg-white protein isolate–curcumin ( EPI –Cur) nanoparticles and their intermolecular interaction during freeze drying and redispersion is meaningful. In this study, under the extension of pre-sonication time, the protein solubility, surface hydrophobicity, and curcumin encapsulation rate showed an increasing trend, reaching the highest value at 12 min of treatment. However, the values decreased under the followed extension of ultrasound time. After freeze drying and redispersion were applied, the EPI –Cur sample under 12 min of ultrasound treatment exhibited minimal aggregation degree and loss of curcumin. The retention and loading rates of curcumin in the lyophilized powder reached 96 % and 33.60 mg/g EPI , respectively. However, under excessive ultrasound of >12 min, scanning electron microscopy showed distinct blocky aggregates. Overexposure of the hydrophobic region of the protein triggered protein-mediated hydrophobic aggregation after freeze drying. X-ray diffraction patterns showed the highest crystallinity, indicating that the free curcumin-mediated hydrophobic aggregation during freeze drying was enhanced by the concentration effect and intensified the formation of larger aggregates. This work has practical significance for developing the delivery of hydrophobic active substances. It provides theoretical value for the dynamic dispersity change in protein-hydrophobic active substances during freeze drying and redissolving.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 15
·2359
·
IF 4.7
Zhiheng Zhang,Haicheng Liang,Zichun Chai,Ting Wang
To improve the overall sensory evaluation of regular coffee, a mixture of β-CD/flavour CD powder was prepared by a freeze-drying method. Cyclodextrin inclusion complexes consist of eight compounds that are naturally present in coffee, specifically: 2,5-dimethylpyrazine, benzaldehyde, citral, linalool, limonene, phenethyl acetate, furfural, and ethyl acetate. These eight compounds naturally occur in coffee, making them safer than using other compounds. Moreover, these eight compounds are the primary active ingredients in coffee, significantly influencing its flavour profile. Therefore, choosing to complex these eight compounds with cyclodextrins can effectively enhance the taste of the coffee. XRD, FT-IR, and SDE-GC-FID were presented to study the formation of inclusion CD powder, the storage stability, chemical composition changes, and safety. Results show that by the cyclodextrin method of freeze-drying, the CD powder showed a stable encapsulated structure and increased stability of flavour compounds. Based on the coffee aroma analysis results, prepared CD powder can enhance the coffee’s aroma score by 3.0–4.0 points and increase the flavour score by 2.1–3.5 points, and it can achieve preservation for a minimum of 181 days at 25 °C. Furthermore, under the requirements of the China national standard for additives, the mixture of β-CD/flavour CD powder was used for the cup testing with four regular coffees to obtain improved coffees. With the full score is 10, improved coffees could score extra 3.0–4.0 points on aroma and 2.1–3.5 on flavour compared to regular coffee. In addition, the CD powder also improves the quality of the coffee in terms of aftertaste, body, and sweetness. Overall, β-CD/flavour CD powders provide several advantages over the currently popular coffee bean processing methods, including improved reproducibility, enhanced controllability, and increased flexibility, while prioritizing safety. And it should be explored further with appropriate compounds given its potential for coffee aroma modulation.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INORGANIC CHEMISTRY
·
2019
·
IF 4.85
Wei Wang,Mehran Amiri,Tao Huang,Lev N. Zakharov,Yining Zhang,May Nyman
Isolating Fe(III) clusters from water without stabilizing ligands is significantly challenged by the high acidity of Fe3+-bound water, leading to uncontrolled precipitation of iron oxyhydroxides. Here we demonstrate a freeze-drying solvent-exchange method that enabled the isolation of a metastable Fe(III) sulfate decameric cluster formulated [Fe10O2(SO4)12(OCH3)2]·14CH3OH (Fe10). Without stabilization by solvent-exchange, the aqueous species undergoes rapid conversion to the iron sulfate mineral schwertmannite. Monitoring the hydrolysis process from cluster intermediates to schertmannite by small-angle X-ray scattering, we observe the progression from Fe10 to 37 Å soluble nanoparticles prior to the precipitation process. This condensation behavior of Fe10 is further exploited to develop a simple laboratory synthesis of schwetmannite. In addition, we demonstrate the versatility of the freeze-drying solvent-exchange method by isolating Al(III), Zn(II), and Cd(II) substituted Fe(III) sulfate clusters. The freeze-drying solvent-exchange method provides a unique opportunity to isolate cluster intermediates and models to aid in our understanding of metal-ion hydrolysis processes in environmental, material science, and geological studies.
研究领域:
环境科学
·
材料科学
·
地质学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Jin-Ru Wang,Xin-Ye Wu,Cheng-Bi Cui,Jin-Feng Bi
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC–MS was used to characterize and quantify the volatile compounds in peach slices. First, 33, 36, and 46 volatile compounds were identified and quantified in the HD, FD, and PSFD groups, respectively. PSFD is preferable to HD and FD in terms of the volatile compound types, content, and aroma profiles. PSFD was selected for subsequent permeation and dehydration experiments. The key aroma compounds with an OAV ≥ 1 were found in the PSFD30 group. GC-O analysis was conducted on the PSFD30 group, leading to the preliminary identification of 2-methylbutanal, pentanal, hexanal, 2-hexenal, phenylacetaldehyde, ethyl acetate, 2-methylbutyl acetate, ethyl lactate, linalool, methyl heptenone, and γ-octalactone as distinctive aromas in dried peach slices.
研究领域:
食品科学
·
农业工程
·
化学分析
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
·
2025
·
IF 2.8
Xiangfei Li,Menghan Wang,Meng Ding,Xinyi Pang,Jing Sun,Yingjian Lu
Freeze-drying is a common method for preserving bacteria cells, but it can cause cell damage in the process of protection. Therefore, it is necessary to explore a cryoprotectant to improve cell survival during the process. This research aimed to explore the optimal cryoprotectant formulation of L. acidophilus FMNS-10 and its protection mechanism. The optimal cryoprotectant consisted of 10.7 % skim milk, 3 % sodium L-glutamate and 10 % D-trehalose, resulting in a survival rate of 91.69 % for L. acidophilus FMNS-10 after freeze-drying ( p < 0.05). Under this condition, the integrity of cell wall and membrane of L. acidophilus FMNS-10 was close to that of the fresh strain, which could be attributed to preventing ice crystal formation. Cryoprotectants demonstrated a significant protective effect on enzymatic activities. In the cryoprotectant-free group, the activities of β-galactosidase, L-LDH, Na + /K + -ATPase and the concentration of Ca 2+ decreased by 36.19 %, 51.82 %, 89.40 %, and 41.90 %, respectively. However, the cryoprotectant group were only 7.10 %, 1.66 %, 7.41 %, and 4.10 % reductions compared to the cryoprotectant-free group ( p < 0.05). These results indicated that the optimal cryoprotectant improved the survival rate of L. acidophilus FMNS- 10 by inhibiting the loss of enzyme activity. In addition, the optimal cryoprotectant significantly mitigated the DNA damage induced by freeze-drying. The reduction in enzyme and DNA damage may be attributed to complex cryoprotectants maintaining the stability of their three-dimensional structures and reducing structural disruption caused by freezing. Further analysis of storage stability revealed that the viable count of L. acidophilus FMNS-10 exceeded 10 7 CFU/mL when stored at −20 °C for 180 days. These findings provide a comprehensive theoretical foundation for how to freeze-dry Lactobacillus acidophilus.
研究领域:
微生物学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2024
·
IF 4.3
Yuyue Yan,Liyuan Liu,Guanhua Ren,Xueqian Zhang,Chunmei Ouyang,Hongwei Zhao,Jiaguang Han
The co-solvent system of tert -butanol and water is commonly employed in the field of freeze-drying pharmaceuticals. Investigating the phase composition and behavior of this system at low temperatures contributes to furthering its applications. In this study, THz-TDS was used to investigate the melting process of the frozen tert -butanol-water binary system for the first time. Utilizing the THz fingerprint peaks, we discovered that following the initial freezing, the system only formed metastable dihydrate tert -butanol, but near the melting point, it transformed into stable heptahydrate tert -butanol. This transition did not occur at high tert -butanol contents. Combining DFT calculations, all observed absorption peaks were attributed to the low-frequency vibration modes of each crystal. A phase diagram of the tert -butanol-water binary system was constructed based on the difference in absorbance intensity between the solid and liquid phases. The results demonstrate the potential of THz spectroscopy for applications in pharmaceutical freeze-drying.
研究领域:
药学
·
物理化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Jiaying Ren,Yujing Lu,Yu Liu,Xu Huang,Kailing Sun,Hang Qi
Carotenoids, recognized for their antioxidant and anti-aging properties, are commonly used in functional foods. To enhance the application of fucoxanthin (FX) in the food industry, this study employed the ion gel method for encapsulating FX and combined it with raw materials such as Undaria pinnatifida homogenate and apple pieces to create freeze-dried crunchy chunks. The study evaluated the effects of encapsulated-FX on the functional and structural characteristics of the Undaria pinnatifida and apple freeze-dried chunks over accelerated storage period under high temperature and humidity. Various analyses were conducted, including physicochemical properties, texture analysis, color evaluation, sensory assessment, and simulated digestion analysis. The results demonstrated that the FX-rich freeze-dried crunchy chunks exhibited favorable structural properties and appealing flavor. Notably, after the accelerated storage period, the encapsulated-FX maintained significant antioxidant activity, along with excellent thermal and light stability, indicating high storage stability. Additionally, the main ingredients, sodium alginate (SAA) and pectin (PE), significantly enhanced the stability of FX during in vitro digestion. This study provided a straightforward approach for producing freeze-dried snack foods rich in stabled-FX, contributing to the diversity of value-added algae products. Furthermore, it laid a theoretical foundation and reference for the future development of nutritional products.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Wang Liuqing,Hu Qiuhui,Pei Fei,Mariga Alfred Mugambi,Yang Wenjian
To explore the influences of storage conditions on freeze-dried Agaricus bisporus slices, the dynamic changes of physical and sensory properties under different conditions (37 °C, 85% RH; 25 °C, 55% RH; ambient temperature) were investigated. The results showed that the samples stored under 37 °C, 85% RH (HT) had sparser microstructure, smaller micro-pores, poorer rehydration, lower hardness and lower fracturability. Color examinations revealed that HT induced whiteness deterioration, this was as a result of phenolic substance oxidation and a weaker protection of citric acid. Umami taste of HT samples was rapidly lost owing to the decrease of 5′-GMP and MSG-like amino acids . Moreover, aroma information from E-nose revealed the superiority of storage conditions, 25 °C, 55% RH (RT) and ambient temperature (AT) were considered as better conditions in retaining the initial volatile compounds. In summary, RT was considered as the optima condition for the storage of freeze-dried A. bisporus slices.
研究领域:
食品科学
·
生物学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Xin Ying,Jiaxing Gao,Jing Lu,Changlu Ma,Jiaping Lv,Benu Adhikari,Bo Wang
Soy peptide solution (40%, w/w) was successfully encapsulated in a W 1 /O/W 2 double emulsion produced by a two-step emulsification process. Polyglycerol polyricinoleate (PGPR) was found to be an effective inner emulsifier compared to Span 60 and lecithin to produce stable W 1 /O primary emulsion. The primary emulsion was subsequently emulsified into an outer aqueous phase (W 2 ) containing octenyl succinic anhydride (OSA) starch and maltodextrin. The droplet size and encapsulation efficiency of the peptide solution in W 1 /O/W 2 emulsion were found to depend on the W 1 :O ratio, peptide concentration in the inner W 1 phase and homogenization condition of the secondary emulsification step. The double emulsion with the highest encapsulation efficiency (>80%) was prepared by: (i) using 40% (w/w) soy peptide solution as W 1 phase; (ii) controlling W 1 :O ratio at 3:7 (w/w) and (iii) homogenizing the emulsion at 10,000 rpm for 3 min. The freeze-dried microcapsule powder of W 1 /O/W 2 emulsion showed higher encapsulation efficiency (>70%) compared to spray-dried one. The freeze-dried microcapsule of W 1 /O/W 2 double emulsion developed in this study is a promising delivery matrix to encapsulate hydrophilic ingredients including peptides. Fourier-transform infrared spectroscopy (FTIR) spectra of the microcapsule powder indicated good compatibility between peptide and encapsulants.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）