FOOD CHEMISTRY
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2024
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IF 8.5
Yan Liu,Yujie Li,Chen Shao,Ping Wang,Xiaoxuan Wang,Runhe Li
To enhance curcumin's application in photodynamic inactivation (PDI) of liquid foods, a supramolecular complex of biotin-modified β-cyclodextrin and curcumin (Biotin-CD@Cur) was synthesized. This complex significantly improves curcumin's solubility, stability, and PDI efficiency. Following PDI, Biotin-CD@Cur can be magnetically separated from the liquid matrix using streptavidin-coated magnetic beads (SA-MBs). Leveraging the reversible binding between streptavidin and biotin, Biotin-CD@Cur and SA-MBs fully dissociate in ultrapure water at 70 °C, enabling reuse. Antibacterial tests in freshly squeezed orange juice demonstrated that a low dose of 1.5 J/cm 2 from a 420 nm LED array and 10 μg/mL of Biotin-CD@Cur achieved log reductions of 3.287 ± 0.015 for Staphylococcus aureus and 2.961 ± 0.011 for Listeria monocytogenes , while preserving the juice's flavor and nutritional contents. The PDI system remained effective for at least four cycles. Ultra-performance liquid chromatography and atomic absorption spectroscopy confirmed no residues of system components in the juice after magnetic separation.
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JOURNAL OF NANOBIOTECHNOLOGY
·
2025
·Vol. 23
·期 1
·1-20
·
IF 12.6
Tang Weiwei,Huang Xiaomin,Yi Yun-Di,Cao Fan,Deng Manli,Fan Jiawei,Jiang Zheng-Xuan,Tao Li-Ming,Wang Xianwen,Shi Lei
Globally, uveitis is a collection of intraocular inflammatory disorders that affect mainly the uvea, resulting in irreversible blindness and a heavy socioeconomic burden. Excessive autoimmune inflammation and oxidative stress are major drivers that contribute to the initiation and progression of uveitis. Nevertheless, current therapeutic methods for uveitis are limited and are accompanied by several serious adverse effects. Recently, nanotechnology-based antioxidant strategies have provided novel options for the treatment of ocular diseases. Although curcumin (CUR) has prominent antioxidant capacity and reactive oxygen species (ROS) scavenging ability, its low bioavailability and undetermined mechanisms limit its extensive application. This investigation demonstrated that esterified hyaluronic acid-curcumin nanoparticles (HA-CUR NPs) with superior aqueous dispersion exhibited exceptional antioxidant enzyme mimetic activity, incorporating superoxide dismutase (SOD), glutathione (GSH), catalase (CAT), and free radical scavenging ability. Further in vitro and in vivo experimental results validated the protective function of HA-CUR NPs against oxidative stress-induced damage and inflammatory responses, attenuated pathological progression, relieved microvascular damage, and regulated fundus blood flow in retinal vascular networks. This may be attributable to the specific ability of HA-CUR NPs to target the CD44 receptor and activate the Keap1/Nrf2/HO-1 signaling pathway, suggesting a potential mechanism. In summary, this study revealed that HA-CUR NPs, which are composed of a natural product and biomacromolecules with outstanding artificial antioxidant enzyme activities, may be novel agents for effectively and safely treating uveitis and other ROS-related diseases.
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Kuo Zhao,Yilin Hao,Xin Guo,Yanjiao Chang,Xue Shen
Using of low-fat emulsion gels stabilized by quinoa protein (QP) for 3D food printing was limited by their defective rheological properties. The study was to explore the feasibility of using fucoidan (FU) to improve the printability and curcumin encapsulation stability of QP emulsion gel. The gels with 0.5–0.75 % FU incorporated were proved to be the most promising ink. Rheological analysis confirmed their great printing potential from the three-stages simulated 3D printing process. The incorporation of FU into emulsions induced more QP molecules adsorbed at the oil-water interface and smaller droplets size. When gel was induced by gluconate δ-lactone, these electrostatic interactions transformed into electrostatic attraction, resulting in a denser gel network. Adding FU to the gel improved its textural properties. Moreover, the gels with FU incorporated exerted better curcumin storage stability. This study provides a simple way to develop and improve the edible 3D printing inks for future food manufacturing.
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JOURNAL OF FOOD ENGINEERING
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2024
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IF 5.3
Zhenbin Liu,Meirong Ruan,Siyu Ha,Bimal Chitrakar,Hongbo Li,Liangbin Hu,Haizhen Mo
Although the gelation mechanism of к-carrageenan (KC) is well understood, the interaction between cyclodextrin composites and KC in the presence of co-solutes, and its impact on gel properties, have not been clearly studied. In this study, the effects of hydroxypropyl beta-cyclodextrin (HPBCD)-curcumin (CUR) composite on the gel properties and 3D printing properties of KC were studied using sucrose (SUC) as co-solute. Results indicated that the KC gel containing the HPBCD-CUR composite exhibited the highest hardness and gumminess. All composite gels demonstrated shear thinning characteristics, and the KC gel containing the HPBCD-CUR composite had the smallest yield stress (τf, 92.92 Pa) and consistency coefficient ( K , 23.24 Pa·s n ). By analyzing the gelation temperature (Tg) and gel structure formation rate (SDRa), it was found that the addition of the HPBCD-CUR composite resulted in the KC gel reached the maximum Tg (37.04 °C) and SDRa (13.06 Pa/min). Meanwhile, the composite gel achieved optimal 3D printing performance at 40 °C. This study highlights the advantages of encapsulating CUR with HPBCD, offering new insights for 3D printing of functional gel-based foods.
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International Journal of Nanomedicine
·
2024
·
IF 6.6
Linjin Xiong,Yumeng Wei,Hui Si,Zheng Li,Jie Wen,Furong Liu,Xiaodong Wang,Hongru Yang,Ligang Chen,Chao Pi,Yunwei Han,Ling Zhao
Objective The objective of this study was to develop liposomes (LP) containing a curcumin (CU) analog CA7 to enhance its pharmacokinetic profile and anti-cervical cancer (CC) effects.Methods Single-factor and Box-Behnken experiments were conducted to optimize the formulation of CA7-loaded liposomes (CA7-LP). The in vitro release, stability, biocompatibility, and pharmacokinetic of CA7-LP were evaluated. The biological effects of CA7-LP on Hela cells were assessed using MTT assays, colony formation assays, wound healing assays, and flow cytometry. Additionally, the anti-CC efficacy of CA7-LP was tested in mouse models of transplanted tumors.Results The optimal formulation of CA7-LP exhibited a particle size of 92.43 ± 1.52 nm, a polydispersity index of 0.27 ± 0.01, an encapsulation efficiency of 97.79 ± 1.49%, a drug loading of 3.23 ± 0.20%, and a zeta potential of −6.69 ± 0.77 mV. Transmission electron microscopy confirmed that a spherical morphology was exhibited by CA7-LP. The cumulative in vitro release of CA7-LP was found to be 2.84 times greater than that of CA7, and stability at room temperature was maintained for at least 90 d. Furthermore, a significantly higher uptake of CA7-LP by Hela cells was observed compared to curcumin and CA7, leading to enhanced inhibition of cell proliferation, migration and cell cycle, as well as increased apoptosis (p < 0.05). In vivo studies revealed that CA7-LP exhibited superior pharmacokinetic properties compared to CA7 (AUC: 3.58-fold, Cmax: 5.65-fold, t1/2z: 1.2-fold). The anti-CC effects of CA7-LP were found to be comparable to those of Cisplatin injection, with a better safety profile.Conclusion The newly developed CA7-LP is considered a promising candidate for the treatment of CC, demonstrating high potential for clinical application.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Kuo Zhao,Yilin Hao,Xin Guo,Yanjiao Chang,Xue Shen
Emulsion gels stabilized by food-grade polymers such as proteins and polysaccharides are edible 3D food printing inks with various applications in food industry. In this study, 3D printable quinoa protein emulsion gels with four polysaccharides incorporated were fabricated to delivery curcumin. The effect of inulin (INU), fucoidan (FU), dextran sulfate (DS), and sodium alginate (SA) on the microstructure, rheological properties, and 3D printing performance of quinoa protein emulsion gels were all investigated. The results showed that the incorporation of four polysaccharides promoted formation of tightly packed oil droplets within gel networks, along with enhanced hardness, water holding capacity, freeze-thaw stability and decreased swelling ratio of the QP emulsion gel. All samples exhibited shear thinning behavior and polysaccharides increased viscoelasticity of QP emulsion gel. The hydrophobic interactions and disulfide bond are the main chemical molecular force of emulsion gels, INU significantly increased the hydrogen bonds interactions, and anionic polysaccharide (FU, DS, and SA) significantly increased the electrostatic interactions. QP-INU exerted best printing performance as identified by preferable self-supporting capability and high line printing accuracy. The addition of polysaccharides improved the encapsulation efficiency of curcumin in QP emulsion gel. In vitro release property showed that FU increased the bioavailability of curcumin, DS and SA decreased bioavailability of curcumin with delayed digestion rate. This study demonstrated the potential of utilizing polysaccharides to improve the flexibility of QP emulsion gel for 3D printing functional food.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Zhen Yang,Qifeng Chen,Liting Wei
The multifunctional active smart biomass film was prepared by incorporating chitosan-adsorbed laurate esterified starch curcumin Pickering emulsion into the starch film matrix, with nano-cellulose serving as reinforcing agents. The mechanical and functional properties of the film were studied, and the film was used to monitor the freshness of pork. The results demonstrated a relatively uniform distribution of curcumin and Pickering emulsion droplets within the film matrix. Furthermore, the thermal stability was minimally impacted by the introduction of curcumin Pickering emulsion, while the tensile strength and tensile strain of the film were increased, and both its hydrophobicity and antioxidant properties were improved. The free radical scavenging rate reached 56.01 %, with sustained high antioxidant capacity even after 8 days. Additionally, the presence of curcumin provided the film with pH indicating ability and delayed pork spoilage. Therefore, this work provides an attractive strategy for constructing green, active, and smart biomass packaging films for meat packaging applications.
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Materials Today Chemistry
·
2025
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IF 6.7
Xiaomin Wu,Fengzhen Meng,Zhuofeng Lin,Yuxin Sun,Huaiming Li,Songyuan Zhang,Bin Bian,Weibin Su,Xiaoqin Wang,Hongsheng Liu,Xiaohua Pan
The management of wounds afflicted by bacterial infections remains a formidable challenge within contemporary medical spheres. In recent years, hydrogels based on porous metal-organic framework (MOF) possess great potential in the treatment of bacterial infections in wounds due to their excellent drug delivery properties, promotion of tissue regeneration, and good biocompatibility. In this study, zirconium-based MOF (UIO-66) multifunctional hydrogel dressings loaded with curcumin (GMDE/UIO-66@Cur) were designed for the treatment of wounds afflicted by bacterial infections. The dynamic network of hydrogels formed by combining methacrylic anhydride-modified gelatin (GelMA) with oxidized (aldehyde functionalized) dextran (Dexo) via free radical polymerization and Schiff base reaction possesses excellent function of promoting skin regeneration. Meanwhile, the zirconium-based MOF-based hydrogel loaded with the active ingredient curcumin (Cur) fully enables antibacterial and anti-inflammatory actions. Through the realization of drug delivery and the stimulation of skin tissue regeneration, the GMDE/UIO-66@Cur hydrogel has been shown to expedite the healing of bacterial-infected wounds, achieving a remarkable healing ratio of 93.44 % by the 14th day of treatment. Furthermore, the wound tissue treated with the GMDE/UIO-66@Cur hydrogel demonstrates ameliorated inflammation, accompanied by augmented epithelial regeneration and angiogenesis. This design exhibits the promising application of this multifunctional hydrogel in the therapeutic management of bacterial-infected wounds.
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ACS Nano
·
2024
·
IF 15.8
Dan Yuan,Zhicheng Niu,Wenyu Zheng,Qiangzhong Zhao,Feibai Zhou,Mouming Zhao
Overcoming intestinal epithelial barriers to enhance bioavailability is a major challenge for oral delivery systems. Desirable nanocarriers should simultaneously exhibit rapid mucus penetration and efficient epithelial uptake; however, they two generally require contradictory structural properties. Herein, we proposed a strategy to construct multiperformance nanoparticles by modifying the rigidity of amphiphilic nanostructures originating from soy polypeptides (SPNPs), where its ability to overcome multibarriers was examined from both in vitro and in vivo, using curcumin (CUR) as a model cargo. Low-rigidity SPNPs showed higher affinity to mucin and were prone to getting stuck in the mucus layer. When they reached epithelial cells, they tended to be endocytosed through the clathrin and macropinocytosis pathways and further transferred to lysosomes, showing severe degradation and lower transport of CUR. Increased particle rigidity generally improved the absorption of CUR, with medium-rigidity SPNPs bloomed maximum plasma concentration of CUR by 80.62-fold and showed the highest oral bioavailability. Results from monocultured and cocultured cell models demonstrated that medium-rigidity SPNPs were least influenced by the mucus layer and changes in rigidity significantly influenced the endocytosis and intracellular fate of SPNPs. Those with higher rigidity preferred to be endocytosed via a caveolae-mediated pathway and trafficked to the ER and Golgi, facilitating their whole transcytosis, and avoiding intracellular metabolism. Moreover, rigidity modulation efficiently induces the reversible opening of intercellular tight junctions, which synergistically improves the transport of CUR into blood circulation. This study suggested that rigidity regulation on food originated amphiphilic peptides could overcome multiple physiological barriers, showing great potential as natural building block toward oral delivery.
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CARBOHYDRATE POLYMERS
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2024
·
IF 10.7
Ying Xu,Yi-Hui Liu,Ling-Hua Xu,Shao-Chao Sun,Jia-Long Wen,Tong-Qi Yuan
Concerns about food safety and environmental impact from chemical surfactants have prompted interest in natural lignocellulosic materials as alternatives. In this study, we combined hydrated deep eutectic solvent (DES) pretreatment with ultrasound treatment to prepare lignocellulosic nanofibrils (LCNF) from bamboo shoot shells with appropriate surface properties for stabilizing Pickering emulsions. The pretreatment intensity effectively modulated the surface characteristics of LCNF, achieving desirable wettability through lignin retention and in-situ esterification. The resulting LCNF/curcumin Pickering emulsion (CPE) demonstrated curcumin protection and pH-responsive color changes, while the ensuing CPE/PVA composite film exhibited ultraviolet shielding, mechanical strength, oxygen barrier, and antioxidant properties. Furthermore, the CPE/PVA film showed promise as a real-time indicator for monitoring shrimp freshness, maintaining sensitivity to spoilage even after six months of storage. These findings advance the advancement of green LCNF technologies, providing eco-friendly solutions for valorizing bamboo shoot shells and enhancing the application of LCNF in Pickering emulsions.
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Foods
·
2024
·Vol. 13
·期 9
·1323
·
IF 4.7
Zihao Wei,Yue Dong,Jingyu Si
This project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion. Cryo-scanning electron microscopy results showed that OTF—GA complexes effectively adsorbed on the oil–water interface, generating spatial hindrance to inhibit droplet coalescence. The texture analysis also proved that OTF—GA complexes endowed oleogel-in-water Pickering emulsion with preferable springiness (0.49 ± 0.03 mm), chewiness (0.43 ± 0.07 mJ), and adhesion (0.31 ± 0.01 mJ). By exploring the coalescence stability, droplet size, and rheological properties of OTF—GA complexes–stabilized oleogel-in-water Pickering emulsion (OGPE), the higher coagulation stability, larger average droplet size (46.22 ± 0.08 μm), and stronger gel strength were observed. The microrheological results also exhibited stronger attraction between the OGPE droplets, a more pronounced solid-like structure, and a slower speed of movement than OTF-stabilized oleogel-in-water Pickering emulsion (OPE). Meanwhile, OGPE significantly enhanced the extent of lipolysis, stability, and bioaccessibility of curcumin, suggesting that it possessed superior performance as a delivery system for bioactive substances. This project provided adequate theoretical references for protein–polysaccharide complexes–stabilized oleogel-in-water Pickering emulsion, and contributed to expanding the application of oleogel-in-water Pickering emulsion in the food industry.
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FOOD HYDROCOLLOIDS
·
2025
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IF 12.4
Kemeng Qin,Xinyu Sun,Ruican Wang,Jingmin Liu,Haitao Wang,Yi Wang,Shuo Wang
The development of sustainable and high-performance food packaging materials is crucial for addressing global food waste and environmental pollution issues. An innovative approach was proposed by using fish skin protein (FSP) from Channa argus as a natural carrier to promote the self-assembly of rosmarinic acid (RA) and curcumin (CUR) into stable nanospheres (FSP/CUR/RA) through non-covalent interactions such as hydrogen bonds, π-alkyl/π-anion interactions, and electrostatic interactions in this study. Compared with binary systems, the self-assembled FSP/CUR/RA ternary nanospheres exhibited significant advantages in colloidal stability and functionality: the optimized RA6 nanospheres have the smallest particle size (508 ± 19.30 nm), the highest ζ-potential (13.04 mV), and excellent antioxidant activity (ABTS + scavenging rate of 87.91 % at 20 μL), effectively overcoming the limitations of poor solubility and instability of CUR and RA. Upon incorporating the nanospheres into the active film, its overall performance was significantly enhanced. Specifically: Barrier properties were improved, with the water vapor transmission rate reduced to 4.06 × 10 −13 g m −1 ·Pa −1 ·s −1 , representing a 27.6 % decrease compared to the pure FSP film. Mechanical properties were optimized due to RA's effective inhibition of CUR aggregation, achieving a well-balanced tensile strength (TS) and elongation at break (EAB). The film demonstrated outstanding antioxidant capacity, with a free radical scavenging rate of 86.39 %, significantly higher than the control groups. Multifunctional characteristics were evident, including ultraviolet shielding capability, controlled release of CUR/RA, and complete biocompatibility (cell viability 100 %). In practical applications, FSP/CUR/RA films significantly extended the shelf life of fresh shrimp by reducing weight loss (3 % compared to 4.44 % in the control group), maintaining a low TVB-N level (11.84 mg/100 g after 3 days), and inhibiting lipid oxidation (TBARS < 1 mg MDA/100 g). This study not only provided a sustainable strategy for the value-added utilization of fish processing by-products but also promoted the design of multifunctional food packaging materials with enhanced preservation capability.
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