Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

Winuprasith, Thunnalin; Khomein, Piyachai; Mitbumrung, Wiphada; Suphantharika, Manop; Nitithamyong, Anadi; McClements, David Julian

doi:10.1016/j.foodhyd.2018.04.047

Cited by 199 publications

(113 citation statements)

References 71 publications

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“…In this study, no significant difference of antimicrobial activities was observed between emulsions stabilized with cellulose microcrystals or with microfibrillated cellulose. More recently, new structure-modified celluloses such as NFC (nanofibrilated mangosteen cellulose) and ANC (aminated nanocellulose) have been investigated for the stabilization of green Pickering emulsions as novel oral delivery systems for curcumin [192] and vitamins [190].…”

Section: Cellulose-based Particlesmentioning

confidence: 99%

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Albert

Beladjine

Tsapis

et al. 2019

Journal of Controlled Release

329

243

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Section: Cellulose-based Particlesmentioning

confidence: 99%

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Albert

Beladjine

Tsapis

et al. 2019

Journal of Controlled Release

329

243

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“…The solubilization capacity of the mixed micelles (micelles and vesicles) formed during digestion is the measure of nutraceutical bioaccessibility and is determined by calculating the concentration of nutraceutical in micelle phase. The bioaccessibility of nutraceuticals is calculated by Equation (5):

Bioaccesibility = \frac{C_{Micelle}}{C_{Digesta}} \times 100,

where C micelle and C digesta are the contents of nutraceutical in the micelle phase and in the intestinal digesta sample (Winuprasith et al., 2018).…”

Section: Gastrointestinal Factors Affecting the Nutraceutical Bioavaimentioning

confidence: 99%

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Dima

Assadpour

Dima

et al. 2020

Comp Rev Food Sci Food Safe

206

108

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Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity of nutraceutical-enriched foods. The key stage of nutraceutical bioefficiency is oral bioavailability, which involves the following processes: the release of nutraceuticals from food matrices or nanocarriers in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. These processes are endogenous factors that greatly influence the bioavailability of nutraceuticals. In addition to endogenous factors, the bioavailability of nutraceuticals is also affected by exogenous factors, such as: physicochemical properties of nutraceuticals, food matrix, food processing and storage, and so forth. Both the endogenous and exogenous factors are comprehensively analyzed in this review. Thus, the physicochemical and enzymatic processes involved in food digestion are described, highlighting the role of each stage of gastrointestinal tract (mouth, stomach, and intestine) in nutraceuticals bioaccessibility. The structure and functions of the mucus and epithelial layers, the mechanisms involved in the active and passive transport of nutraceuticals through the cell membrane, and phase I and phase II metabolism reactions are also discussed. Finally, this review focuses on several types of bioactive-loaded nanocarriers such as lipid-based, surfactant-based, and biopolymeric nanocarriers that improve the bioavailability of nutraceuticals. K E Y W O R D Sbioaccessibility, bioavailability, food matrix, gastrointestinal fate, nanocarriers, nutraceuticals 954

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“…Moreover, it is a highly hydrophobic molecule with a low water-solubility and poor oral bioavailability. For these reasons, vitamin D is often encapsulated within edible colloidal delivery systems (CDS), such as nanoparticles or microparticles assembled from food-grade biopolymers (Abbasi, Emam-djomeh, Mousavi, & Davoodi, 2014;Lin, Wang, Yang, Guo, & Wang, 2016;Teng, Luo, & Wang, 2013) or lipids (Mohammadi, Ghanbarzadeh, & Hamishehkar, 2014;Ozturk, Argin, Ozilgen, & McClements, 2015a;Shah et al, 2016;Winuprasith et al, 2018). Encapsulation in CDS can increase both the stability and bioavailability of vitamins and other bioactive molecules (Luo, Teng, & Wang, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…NFC consists of long fibers that form an interlocking network when dispersed in aqueous solutions, leading to a high shear viscosity (Bai, Huan, Xiang, & Rojas, 2018). NFC is wetted better by water than oil, which means that NFC tends to stabilize oil-in-water emulsions (Rein, Khalfin, & Cohen, 2012;Winuprasith et al, 2018). This type of emulsion is particularly suitable for encapsulation of fatsoluble bioactive agents, such as vitamin D 3 .…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

Mitbumrung

Suphantharika

McClements

et al. 2019

Journal of Food Science

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Vitamin D3 was encapsulated in 10% wt soybean oil‐in‐water (O/W) Pickering emulsions stabilized by either nanofibrillated cellulose (NFC) or whey protein isolate (WPI) at 0.3%, 0.5%, and 0.7% w/w. The vitamin D3‐enriched emulsions were tested for their stability against temperature (30 °C to 90 °C), pH (2 to 8), and ionic strength (0 to 500 mM NaCl). The mean particle diameter (d32), ζ‐potential, and creaming stability of the oil droplets in the emulsions were measured, as well as their vitamin D3 encapsulation efficiency (EE). After preparation, the oil droplet size (d32) of the emulsions stabilized by NFC increased with increasing emulsifier concentration, whereas the droplet size of emulsions stabilized by WPI decreased. NFC provided good stability to the emulsions through a combination of steric and electrostatic repulsion. The EE of vitamin D3 increased with increasing emulsifier concentration. Heating or ionic strength did not significantly (P < 0.05) affect the emulsions properties and EE. On the other hand, the NFC‐stabilized emulsions were sensitive to highly acidic conditions (pH 2), with an increase in particle size and decrease in EE. The WPI‐stabilized emulsions aggregated around the isoelectric point of the adsorbed proteins (pI ≈ 4.8). Increasing NFC or WPI concentration improved the stability and EE of the emulsions against environmental stresses. NFC‐stabilized emulsions had good long‐term stability. The results show that NFC can be used as an effective emulsifier for creating vitamin‐enriched emulsions with good stability. Practical Application This study can be used to develop more effective encapsulation technologies for fat‐soluble vitamins in emulsion‐based food products. Encapsulation using nanofibrillated cellulose effectively protected the encapsulated vitamins against environmental stresses which occur in industrial food production (such as pH changes, salt addition, and thermal processing). Moreover, nanofibrillated cellulose extracted from mangosteen rind is a nature‐derived emulsifier that is environmental friendly.

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Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

Cited by 199 publications

References 71 publications

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

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Encapsulation of vitamin D3 in pickering emulsions stabilized by nanofibrillated mangosteen cellulose: Impact on in vitro digestion and bioaccessibility

Cited by 199 publications

References 71 publications

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Pickering emulsions: Preparation processes, key parameters governing their properties and potential for pharmaceutical applications

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

Encapsulation of Vitamin D3 in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses

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Encapsulation of Vitamin D₃ in Pickering Emulsion Stabilized by Nanofibrillated Mangosteen Cellulose: Effect of Environmental Stresses