Carotenoid-loaded nanocarriers: A comprehensive review

Rehman, Abdur; Tong, Qunyi; Jafari, Seid Mahdi; Assadpour, Elham; Shehzad, Qayyum; Aadil, Rana Muhammad; Iqbal, Muhammad Waheed; Rashed, Marwan M.A.; Mushtaq, Bilal Sajid; Ashraf, Waqas

doi:10.1016/j.cis.2019.102048

Cited by 193 publications

(128 citation statements)

References 334 publications

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“…Encapsulation protects sensitive food ingredients against oxygen, moisture, heat, and pH. Fats, oils, and lipid‐based foods deteriorate on long‐term storage and on heating which also results in decreased nutritional value and sensory quality (Rehman, Tong, et al, 2020; Riaz et al., 2019). The pomegranate seed oil is rich in biologically important fatty acids “Conjugated Linolenic Acid” (CLN).…”

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

“…These exhibits good wall material properties, solubility in water, and stabilized emulsion particles, hence better emulsification properties and film formation (Fang, Shima, & Adachi, 2005). Gelatin is the most usable protein in encapsulation methods, while other proteins have been used nowadays milk protein such as skimmed milk powder (SMP), whey protein isolate (WPI), whey protein concentrate (WPC), and caseinate (Rehman, Tong, et al, 2020).…”

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

“…Incorporation of emulsified droplets can be used in the matrix in the extrusion process or as a template in the coacervation process. Double layer systems w/o/w or o/w/o is formed when the first layer around “primary” emulsions with an ionic emulsifier(s) can be formed by adsorbing oppositely charged polyelectrolytes to form “secondary” emulsions with a two‐layer interface (Rehman, Tong, et al, 2020). This procedure can be repeated to form emulsion droplets with three or more layers at their interface (Guzey & McClements, 2006).…”

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

See 2 more Smart Citations

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Kori

Mahesar

Sherazi

et al. 2020

J. Food Process. Preserv.

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The latest developments in processing and encapsulation techniques used for the preservation of the valuable products showed great interest to many food technologists. Pomegranate is known as one of the ancient plants that contain numerous biologically active compounds. To preserve the valuable compounds of pomegranate from heat, oxygen, moisture, and light, encapsulation techniques are widely employed. Encapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and maintains the biological and functional properties. The choice of an appropriate encapsulation technique and wall material depends upon the end use of the product and processing conditions. Little work has been done regarding the encapsulation of bioactive components present in pomegranate using different wall materials and drying methods. This review article briefly covers the uses of pomegranate, extraction of valuable compounds, and techniques used for the encapsulation of different components of pomegranate. Practical applications Pomegranate fruit and its waste contain biologically active compounds. Due to their biological, and physicochemical properties, pomegranate has a positive impact on consumer health. However, some compounds present in pomegranate fruit are chemically unstable. Therefore, the microencapsulation of various compounds carried out to prepare high quality and health-beneficial products to protect their biological impact on health. Little work has been done regarding the encapsulation of pomegranate compounds using different wall materials and drying methods. These laboratory techniques required some modifications according to the need of industry to produce high quality, quantity, and stable encapsulate material that can be applied in food, drugs, and cosmetics filed. Pomegranate has got much attention from scientists and many citations have been reported related to its functional and bioactive properties. Pomegranate has valuable components in different parts (flower, peel, aril, juice, and seed oil) and believed to provide health benefits to humans (Figure 1). Pomegranate has strong antioxidant activity due to different compounds of polyphenols mainly ellagitannins, gallotannins, ellagic acid, punicalagins, punic acid, and flavonoids (flavones, flavanols, flavan-3-ols) such as anthocyanins, quercetin, kaempferol, and luteolin glycosides (Tabaraki, Heidarizadi, & Benvidi, 2012). Punicalagin, an ellagitannin, is the most abundant polyphenolic compound in pomegranate peel and responsible for the biological properties of

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Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

Section: Materials and Methods Used For Encapsulationmentioning

confidence: 99%

See 1 more Smart Citation

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Kori

Mahesar

Sherazi

et al. 2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

show abstract

“…Carotenoids are degraded in the presence of heat, light, oxygen, acids, transition metals, or interactions with radical species (Rehman et al., 2020). Reaction of carotenoids with atmospheric oxygen, especially in an organic solvent, has been found to occur easily.…”

Section: Smart Packaging Based On Natural Food Colorants For Monitorimentioning

confidence: 99%

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

Mohammadian

Sani

Jafari

2020

Comp Rev Food Sci Food Safe

Self Cite

100

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The development of smart packaging and innovation in common food packaging technology will greatly help to meet market needs, including consumer preference for "safe" foods, high-quality products and mitigate the negative environmental impacts of food packaging. In addition, consumers' tendency to use natural ingredients such as pigments and biopolymers has provided the basis for their application in the food industry, including smart food packaging. Hence, smart packaging in addition to protecting food products against environmental damage can also reveal a sign (colorimetric, chemical, electric, etc.) in real time in response to any changes in the packaging conditions and food quality. This comprehensive review emphasizes on the gas/temperature-sensitive smart films based on natural colorants and their key applications in the food packaging systems. Technological considerations associated with the natural colorantresponsive films, smart packaging, biopolymers, and importance of natural colorants versus synthetic dyes are investigated. In practice, the most common designed colorimetric indicators for monitoring gas and temperature changes and application of relevant smart films in real food models have also been discussed. Gas and time-temperature indicators provide a rapid, reliable, and online assessment and a visual indication of the food product quality level, usually through a color change, which is directly related to gas and temperature conditions during distribution and storage of relevant food products. However, future studies need to consider main points such as cost, consumers' acceptance, and confidence, regulatory aspects (i.e., labeling) and multifunctionality of smart packaging to be commercially sustainable.

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“…In this framework, corroborating biofunctional and stability attributes of these systems over their lifecycle, in vitro/in vivo (i.e., interaction with the biological media, accumulation in organs, as well as degradation manner), necessitates a comprehensive structural understanding by means of powerful and high‐tech analytical tools (Rehman et al., 2019); Rostamabadi, Assadpour…”

Section: Introductionmentioning

confidence: 99%

Evaluating the structural properties of bioactive‐loaded nanocarriers with modern analytical tools

Rostamabadi

Falsafi

Assadpour

et al. 2020

Comp Rev Food Sci Food Safe

Self Cite

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With the emergence of nanocarriers for offering smart transformers improving the bioavailability and functionality of food bioactive compounds, a critical issue is experimental and analytical evaluation of the bioactive-loaded nanocarriers; so, further technical advancements are necessary for the precise structural characterization of these nanodelivery systems and application of sophisticated analytical techniques. Here, we have portrayed the current progress in the structural characterization approaches including X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, fluorescence spectroscopy, circular dichroism, Fourier-transform infrared spectroscopy, nuclear magnetic resonance, X-ray photoelectron spectroscopy, and small-angle X-ray scattering/small-angle neutron scattering as powerful and informative tools to have a better control on the design, development, and appraisal of nanoengineered bioactive delivery systems. Different examples and case studies have been tabulated along with illustrative and schematic representation of relevant results. An emerging view concerning the challenges for future structural characterization of these systems is also discussed in detail.

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Carotenoid-loaded nanocarriers: A comprehensive review

Cited by 193 publications

References 334 publications

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

A review on techniques employed for encapsulation of the bioactive components ofPunicagranatumL.

Smart monitoring of gas/temperature changes within food packaging based on natural colorants

Evaluating the structural properties of bioactive‐loaded nanocarriers with modern analytical tools

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