Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system

Ba, Chujie; Fu, Yuying; Niu, Fuge; Wang, Mei; Ji, Bing; Li, Zeya; Chen, Guowen; Zhang, Hao; Li, Yongming

doi:10.1016/j.foodchem.2019.125878

Cited by 53 publications

(21 citation statements)

References 41 publications

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“…Among these, zein has been widely studied. Zein encapsulated tea polyphenols nanocarriers show good performance against external environmental stress and protect tea polyphenols from damage (Ba et al, 2020). Zein nanocarriers can significantly improve the photostability of lutein (Frankjen et al, 2020).…”

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confidence: 99%

In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol

Shi

Wang

Tang

et al. 2021

Food Science & Nutrition

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Resveratrol (RES) loaded Zein‐SHA (low‐molecular‐weight sodium hyaluronate) nanoparticles with average diameter of about 152.13 nm and polydispersity index (PDI) of 0.122, which can be used to encapsulate, protect and deliver resveratrol. By measuring ABTS free radical scavenging ability and iron (III) reducing power, it was determined that encapsulated resveratrol has higher in vitro antioxidant activity than free resveratrol. When tested with murine breast cancer cells 4T1, the encapsulated resveratrol also showed higher antiproliferative activity than free resveratrol, with IC50 values of 14.73 and 17.84 μg/ml, respectively. The colloidal form of resveratrol developed in this research may be particularly suitable for functional foods and beverages, as well as dietary supplements and pharmaceutical products.

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confidence: 99%

In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol

Shi

Wang

Tang

et al. 2021

Food Science & Nutrition

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“…Differing from most of the other encapsulation systems, for which the basic architecture is an emulsion [39], molecular complexes do not require an oil phase (Table 2). These structures can be affected by physical instability because they tend to associate with each other due to attractive forces [40]. Factors affecting the stability of protein or polysaccharide complexes are the size and the surface charge, as observed for the emulsions [39][40][41].…”

Section: Rate Of Encapsulated β-Carotene Degradation In Water-soluble...mentioning

confidence: 99%

“…These structures can be affected by physical instability because they tend to associate with each other due to attractive forces [40]. Factors affecting the stability of protein or polysaccharide complexes are the size and the surface charge, as observed for the emulsions [39][40][41]. In fact, a small particle size (d < 200 nm) creates a high level of stability to gravitational separation due to the dominant Brownian forces.…”

Section: Rate Of Encapsulated β-Carotene Degradation In Water-soluble...mentioning

confidence: 99%

“…In fact, a small particle size (d < 200 nm) creates a high level of stability to gravitational separation due to the dominant Brownian forces. Additionally, the zeta potential (ζ-potential) is related to stability because levels close to zero promote aggregation due to the absence of charge repulsions [39][40][41]. Indeed, the stability of these encapsulation systems is dependent on the pH and ionic strength, as these factors change the ζ-potential.…”

Section: Rate Of Encapsulated β-Carotene Degradation In Water-soluble...mentioning

confidence: 99%

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Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review

Lavelli

Sereikaitė

2022

Foods

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The provitamin A activity of β-carotene is of primary interest to address one of the world’s major malnutrition concerns. β carotene is a fat-soluble compound and its bioavailability from natural sources is very poor. Hence, studies have been focused on the development of specific core/shell micro- or nano-structures that encapsulate β-carotene in order to allow its dispersion in liquid systems and improve its bioavailability. One key objective when developing these structures is also to accomplish β-carotene stability. The aim of this review is to collect kinetic data (rate constants, activation energy) on the degradation of encapsulated β-carotene in order to derive knowledge on the possibility for these systems to be scaled-up to the industrial production of functional foods. Results showed that most of the nano- and micro-structures designed for β-carotene encapsulation and dispersion in the water phase provide better protection with respect to a natural matrix, such as carrot juice, increasing the β-carotene half-life from about 30 d to more than 100 d at room temperature. One promising approach to increase β-carotene stability was found to be the use of wall material, surfactants, or co-encapsulated compounds with antioxidant activity. Moreover, a successful approach was the design of structures, where the core is partially or fully solidified; alternatively, either the core or the interface or the outer phase are gelled. The data collected could serve as a basis for the rational design of structures for β-carotene encapsulation, where new ingredients, especially the extraordinary natural array of hydrocolloids, are applied.

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“…Chitosan and its derivatives were used also to prepare nanoparticles complex systems. Ba et al [105] prepared zein-carboxymethyl chitosan-tea polyphenols (zein-CMCS-TP) for the delivery of β-carotene. These ternary complexes had more stability against heat and acid conditions and antioxidant activity than single protein and protein-polysaccharide binary systems.…”

Section: Poly(lactic-co-glycolic Acid) Nanoparticlesmentioning

confidence: 99%

Antioxidant and Anti-Inflammatory Properties of Cherry Extract: Nanosystems-Based Strategies to Improve Endothelial Function and Intestinal Absorption

Beconcini

Felice

Fabiano

et al. 2020

Foods

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Cherry fruit has a high content in flavonoids. These are important diet components protecting against oxidative stress, inflammation, and endothelial dysfunction, which are all involved in the pathogenesis of atherosclerosis, which is the major cause of cardiovascular diseases (CVD). Since the seasonal availability of fresh fruit is limited, research has been focused on cherry extract (CE), which also possesses a high nutraceutical potential. Many clinical studies have demonstrated the nutraceutical efficacy of fresh cherries, but only a few studies on CE antioxidant and anti-inflammatory activities have been carried out. Here, the results concerning the antioxidant and anti-inflammatory activities of CE are reviewed. These were obtained by an in vitro model based on Human Umbilical Vein Endothelial Cells (HUVEC). To clarify the CE mechanism of action, cells were stressed to induce inflammation and endothelial dysfunction. Considering that antioxidants’ polyphenol compounds are easily degraded in the gastrointestinal tract, recent strategies to reduce the degradation and improve the bioavailability of CE are also presented and discussed. In particular, we report on results obtained with nanoparticles (NP) based on chitosan derivatives (Ch-der), which improved the mucoadhesive properties of the chitosan polymers, as well as their positive charge, to favor high cellular interaction and polyphenols intestinal absorption, compared with a non-mucoadhesive negative surface charged poly(lactic-co-glycolic) acid NP. The advantages and safety of different nanosystems loaded with natural CE or other nutraceuticals are also discussed.

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Effects of environmental stresses on physiochemical stability of β-carotene in zein-carboxymethyl chitosan-tea polyphenols ternary delivery system

Cited by 53 publications

References 41 publications

In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol

In vitro antioxidant and antitumor study of zein/SHA nanoparticles loaded with resveratrol

Kinetic Study of Encapsulated β-Carotene Degradation in Aqueous Environments: A Review

Antioxidant and Anti-Inflammatory Properties of Cherry Extract: Nanosystems-Based Strategies to Improve Endothelial Function and Intestinal Absorption

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