Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

Liu, Yanlong; Liu, Chang; Zhang, Shenyi; Li, Jishu; Zheng, Hongliang; Jin, Hua; Xu, Jing

doi:10.3390/nano11010167

Cited by 27 publications

(10 citation statements)

References 53 publications

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“…Also, zeta potential was investigated by electrophoresis (Zetasizer NanoZS90, Malvern Instruments, Worcestershire, UK). The samples were used without further dilutions (Liu et al, 2021; Teo et al, 2017; Zhang et al, 2017).…”

Section: Methodsmentioning

confidence: 99%

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Saini

Panesar

Dilbaghi

et al. 2022

Food Processing Preservation

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Nanoemulsions‐based delivery systems have attracted considerable interest owing to the improved functional properties of lutein extract obtained from Citrus reticulata peels. Herein, the co‐surfactant free lutein extract‐loaded nanoemulsions (LELN) were synthesized with ultrasonication technique in which Box–Behnken design was adapted and optimal values of process variables to achieve the lowest average droplet size (160 ± 5 nm) and polydispersity index (0.34 ± 0.025) of LELN were 32°C temperature with 31% amplitude at a duration of 29 min. Further, the lutein extract‐loaded nanoemulsions with highest cell viability at 50 μg/ml were added in paneer that led to the improvement in functional properties as compared with the same system at microscale. Practical applications Waste generated from the citrus fruit processing industries (e.g., Citrus reticulata peels) is the promising low‐cost raw material for the extraction of lutein and effective way to reduce the environmental pollution. In addition, lutein extract‐loaded nanoemulsions were developed to increase the functional properties of lutein and used in dairy product. The outcome of the experimentation provides the scientific support for the application of nanoemulsions as the cost‐effective delivery system that can replace the synthetic additives in the food industries.

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Section: Methodsmentioning

confidence: 99%

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Saini

Panesar

Dilbaghi

et al. 2022

Food Processing Preservation

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show abstract

“…The selection of a suitable emulsifier is also important when delivering carotenoids though nanoemulsions. A recent study [ 96 ] compared the use of four different types of the following protein emulsifiers: peanut protein isolate (PPI), soy protein isolate (SPI), rice bran protein isolate (RBPI), and whey protein isolate (WPI). All the nanoemulsions achieved high β-carotene-encapsulation levels.…”

Section: Lipid-based Nanocarriersmentioning

confidence: 99%

Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review

2022

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Carotenoids are bioactive compounds provided by the diet playing a key role in maintaining human health. Therefore, they should be ingested daily in an adequate amount. However, even a varied and well-balanced diet does not guarantee an adequate intake, as both the bioaccessibility and bioavailability of the compounds significantly affect their absorption. This review summarizes the main results achieved in improving the bioaccessibility and bioavailability of carotenoids by means of nanostructured delivery systems, discussing in detail the available lipid-based and biopolymeric nanocarriers at present, with a focus on their formulation and functional efficiency. Although the toxicity profile of these innovative delivery systems is not fully understood, especially for long-term intake, these systems are an effective and valuable approach to increase the availability of compounds of nutritional interest.

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“…In a study by Liu et al, four major macromolecular proteins with emulsifying abilities were studied, which included peanut protein isolate, whey protein isolate, rice bran protein isolate, and soy protein isolate [ 89 ].…”

Section: The Stability Factors Of Proteins Nanoemulsionsmentioning

confidence: 99%

A Review of Biopolymers’ Utility as Emulsion Stabilizers

et al. 2021

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Polysaccharides, polynucleotides, and polypeptides are basic natural polymers. They have various applications based on their properties. This review mostly discusses the application of natural polymers as emulsion stabilizers. Natural emulsion stabilizers are polymers of amino acid, nucleic acid, carbohydrate, etc., which are derived from microorganisms, bacteria, and other organic materials. Plant and animal proteins are basic sources of natural emulsion stabilizers. Pea protein-maltodextrin and lentil protein feature entrapment capacity up to 88%, (1–10% concentrated), zein proteins feature 74–89% entrapment efficiency, soy proteins in various concentrations increase dissolution, retention, and stability to the emulsion and whey proteins, egg proteins, and proteins from all other animals are applicable in membrane formation and encapsulation to stabilize emulsion/nanoemulsion. In pharmaceutical industries, phospholipids, phosphatidyl choline (PC), phosphatidyl ethanol-amine (PE), and phosphatidyl glycerol (PG)-based stabilizers are very effective as emulsion stabilizers. Lecithin (a combination of phospholipids) is used in the cosmetics and food industries. Various factors such as temperature, pH, droplets size, etc. destabilize the emulsion. Therefore, the emulsion stabilizers are used to stabilize, preserve and safely deliver the formulated drugs, also as a preservative in food and stabilizer in cosmetic products. Natural emulsion stabilizers offer great advantages because they are naturally degradable, ecologically effective, non-toxic, easily available in nature, non-carcinogenic, and not harmful to health.

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Comparison of Different Protein Emulsifiers on Physicochemical Properties of β-Carotene-Loaded Nanoemulsion: Effect on Formation, Stability, and In Vitro Digestion

Cited by 27 publications

References 53 publications

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Lutein extract‐loaded nanoemulsions: Preparation, characterization, and application in dairy product

Improving the Bioaccessibility and Bioavailability of Carotenoids by Means of Nanostructured Delivery Systems: A Comprehensive Review

A Review of Biopolymers’ Utility as Emulsion Stabilizers

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