Bioactive compounds: Application of albumin nanocarriers as delivery systems

Visentini, Flavia F.; Pérez, Adrián A.; Santiago, Liliana G.

doi:10.1080/10408398.2022.2045471

Cited by 21 publications

(11 citation statements)

References 234 publications

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“…On the other hand, according to our previous works, EWP nanostructures (EWPn) with higher surface hydrophobicity can be obtained by heating (85ºC) of EWP solutions (1-5%) in an alkaline medium (pH 9.6-11.4). In addition, these EWPn showed a higher binding capacity of hydrophobic compounds concerning the native EWP (Sponton et al, 2017(Sponton et al, , 2018Deseta et al, 2021;Visentini et al, 2022).…”

Section: Introductionmentioning

confidence: 95%

Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification

Sponton

Pérez

Osella

et al. 2022

Preprint

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In the present work, squalene (SQ) was encapsulated by a conventional emulsion method using egg white protein nanoparticles (EWPn), as a high molecular weight surfactant, followed by a freeze-drying process to obtain an SQ powder ingredient. EWPn was produced by heat treatment at 85 °C, 10 min, and pH 10.5. EWPn showed higher emulsifying activity compared to native EWP highlighting their potential to be used for the SQ encapsulation by an emulsification process. Firstly, the encapsulation conditions were studied by using pure corn oil as an SQ carrier. The explored conditions were oil fraction (0.1-0.2), protein amount (2-5% wt.), homogenization pressure (100 and 200 bar), and maltodextrin amount (10-20% wt.). The highest encapsulation efficiency was reached for 0.15 oil fraction, 5% wt. protein concentration, 200 bar homogenization pressure, and 20% maltodextrin. Then, SQ was encapsulated using these conditions to obtain a freeze-dried powder ingredient, which was added to a bread formulation. The total and free oil of SQ freeze-dried powder was 24.4 ± 0.6% and 2.6 ± 0.1%, respectively, resulting in an EE value of 89.5 ± 0.5%. The physical, textural, and sensory properties of functional bread were not affected by the addition of 5.0% SQ freeze-dried powder. Finally, the bread loaves showed higher SQ stability compared with the one formulated with unencapsulated SQ. Hence, the encapsulation system developed was suitable for the obtention of functional bread based on SQ fortification.

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Section: Introductionmentioning

confidence: 95%

Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification

Sponton

Pérez

Osella

et al. 2022

Preprint

Self Cite

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show abstract

“…On the other hand, according to our previous works, EWP nanoparticles (EWPn) with higher surface hydrophobicity can be obtained by heating (85 • C) of EWP solutions (1%-5%) in an alkaline medium (pH 9.6-11.4). These EWPn showed a higher binding capacity of hydrophobic compounds concerning the native EWP (Deseta et al, 2021;Sponton et al, 2017Sponton et al, , 2018Visentini et al, 2022). Nevertheless, these EWPn have not been employed as emulsifiers to encapsulate bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

Squalene encapsulation by emulsification and freeze‐drying process: Effects on bread fortification

Sponton

Pérez

Osella

et al. 2023

Journal of Food Science

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In the present work, squalene (SQ) was encapsulated by a conventional emulsion method using egg white protein nanoparticles (EWPn) as a high molecular weight surfactant, followed by a freeze-drying process to obtain an SQ powder ingredient. EWPn was produced by heat treatment at 85 • C, 10 min, and pH 10.5. EWPn showed higher emulsifying activity regarding native egg white protein (EWP), highlighting their potential to be used for the SQ encapsulation by an emulsification process. First, we explored the encapsulation conditions using pure corn oil as an SQ carrier. Conditions were oil fraction (0.1-0.2), protein amount (2-5 wt.%), homogenization pressure (100 and 200 bar), and maltodextrin amount (10-20 wt.%). At 0.15 oil fraction, 5 wt.%. protein concentration, 200 bar homogenization pressure, and 20% maltodextrin, the highest encapsulation efficiency (EE) was reached. Then, according to these conditions, SQ was encapsulated to obtain a freeze-dried powder ingredient for bread formulation. The total and free oil of SQ freeze-dried powder were 24.4% ± 0.6% and 2.6% ± 0.1%, respectively, resulting in an EE value of 89.5% ± 0.5%. The physical, textural, and sensory properties of functional bread were not affected by the addition of 5.0% SQ freeze-dried powder. Finally, the bread loaves showed higher SQ stability than the one formulated with unencapsulated SQ. Hence, the encapsulation system developed was suitable for obtaining functional bread based on SQ fortification.

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“…2,3 Common biopolymers used in this context are blood plasma proteins like albumins, with bovine serum albumin (BSA) being the best known due to its low cost, biocompatibility, and richness in functional groups for cross-linking. 4,5 While bulk hydrogels can be employed for macroscopic applications such as wound healing, nanoscale hydrogels greatly expand the range of applications due to their large surface-to-volume ratio, increased reactivity, permeability to tissues, and so on. This makes them ideal candidates as drug carriers for which there are numerous examples 6−10 ranging from synthetic nanogels 11 such as poly(acrylic acid) 12 to biopolymers such as pullulan, 13 chitosan, 14 or albumin-based molecules.…”

Section: ■ Introductionmentioning

confidence: 99%

“…They can be formed from biopolymers, making the materials biodegradable and biocompatible. The gels may be loaded with a variety of bioactive ingredients such as nutrients, phytochemicals, pharmaceuticals, etc. , Common biopolymers used in this context are blood plasma proteins like albumins, with bovine serum albumin (BSA) being the best known due to its low cost, biocompatibility, and richness in functional groups for cross-linking. , …”

Section: Introductionmentioning

confidence: 99%

Robust Protocol for the Synthesis of BSA Nanohydrogels by Inverse Nanoemulsion for Drug Delivery

Sihler,

Krämer,

Schmitt

et al. 2023

Langmuir

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In a highly efficient and reproducible process, bovine serum albumin (BSA) nanogels are prepared from inverse nanoemulsions. The concept of independent nanoreactors of the individual droplets in the nanoemulsions allows high protein concentrations of up to 0.6% in the inverse total system. The BSA gel networks are generated by the 1-ethyl-3-[3-dimethylaminopropyl]carbodiimide hydrochloride coupling strategy widely used in protein chemistry. In a robust work-up protocol, the hydrophobic continuous phase of the inverse emulsion is stepwise replaced by water without compromising the colloidal stability and non-toxicity of the nanogel particles. Further, the simple process allows the loading of the nanogels with various cargos like a dye (Dy-495), a drug (ibuprofen), another protein [FMN-binding fluorescent protein (EcFbFP)], and oligonucleotides [plasmid DNA for enhanced GFP expression in mammalian cells (pEGFP c3) and a synthetic anti-Pseudomonas aeruginosa aptamer library]. These charged nanoobjects work efficiently as carriers for staining and transfection of cells. This is exemplarily shown for a phalloidin dye and a plasmid DNA as cargo with adenocarcinomic human alveolar basal epithelial cells (A549), a cell revertant of the SV-40 cancer rat cell line SV-52 (Rev2), and human breast carcinoma cells (MDA-MB-231), respectively.

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Bioactive compounds: Application of albumin nanocarriers as delivery systems

Cited by 21 publications

References 234 publications

Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification

Squalene encapsulation by emulsification and freeze-drying process. Effects on bread fortification

Squalene encapsulation by emulsification and freeze‐drying process: Effects on bread fortification

Robust Protocol for the Synthesis of BSA Nanohydrogels by Inverse Nanoemulsion for Drug Delivery

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