Fabrication, characterization and in vitro digestion of food grade complex nanoparticles for co-delivery of resveratrol and coenzyme Q10

Yang, Wei; Yang, Shufang; Zhang, Liang; Dai, Lei; Tai, Kedong; Liu, Jinfang; Mao, Like; Yuan, Fang; Gao, Yanxiang; Mackie, Alan

doi:10.1016/j.foodhyd.2020.105791

Cited by 76 publications

(27 citation statements)

References 42 publications

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“…Nanoparticles are widely used drug delivery systems and can be made of different material, for example, polymers (poly-D,L-lactide-co-glycolide, polylactic acid, poly-ε-caprolactone) [ 58 ], proteins [ 59 ], and lipids [ 60 ]. In particular, in order to be applied in food and nutraceutical fields, food-grade material for the fabrication of nanoparticles must be used [ 61 ]. Among the food grade material used, we mentioned zein, a maize protein [ 62 ], chitosan [ 63 ], and gelatin [ 64 ].…”

Section: Nanotechnology As a Nutraceutical Properties Enhancement mentioning

confidence: 99%

Nanonutraceuticals: The New Frontier of Supplementary Food

et al. 2021

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In the last few decades, the combination between nanotechnology and nutraceutics has gained the attention of several research groups. Nutraceuticals are considered as active compounds, abundant in natural products, showing beneficial effects on human health. Unfortunately, the uses, and consequently the health benefits, of many nutraceutical products are limited by their unsuitable chemico-physical features. For example, many nutraceuticals are characterized by low water solubility, low stability and high susceptibility to light and oxygen, poor absorption and potential chemical modifications after their administration. Based on the potential efficacy of nutraceuticals and on their limiting features, nanotechnology could be considered a revolutionary innovation in empowering the beneficial properties of nutraceuticals on human health, thus enhancing their efficacy in several diseases. For this reason, nanotechnology could represent a new frontier in supplementary food. In this review, the most recent nanotechnological approaches are discussed, focusing on their ability to improve the bioavailability of the most common nutraceuticals, providing an overview regarding both the advantages and the possible limitations of the use of several nanodelivery systems. In fact, although the efficacy of smart nanocarriers in improving health benefits deriving from nutraceuticals has been widely demonstrated, the conflicting opinions on the mechanism of action of some nanosystems still reduce their applicability in the therapeutic field.

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Section: Nanotechnology As a Nutraceutical Properties Enhancement mentioning

confidence: 99%

Nanonutraceuticals: The New Frontier of Supplementary Food

et al. 2021

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“…Figure 7a shows the structure of a prolamin‐based delivery system containing one bioactive substance. Recently, combining multiple bioactive substances has attracted attention as an effective strategy for reducing the respective absorption of different bioactive substances and improving their synergistic effects (Wei, Yang, et al., 2020). Prolamin‐based binary/ternary complexes have sufficient LC to co‐deliver multiple bioactive substances due to their different polarities, which can be located in different regions of the core–shell structures (Yan et al., 2019).…”

Section: Applications Of Prolamin‐based Complexes In Food‐related Fieldsmentioning

confidence: 99%

“…The solvent evaporation method allows efficient encapsulation of bioactive compounds such as beta‐carotene (Wei et al., 2018), resveratrol (Wei, Yang, et al., 2020), and coenzyme Q10 (CoQ10) (Wei, Yang, et al., 2020). However, it is difficult for bioactive substances with different polarities to be simultaneously encapsulated in one colloidal system.…”

Section: Prolamin/polysaccharide Binary Complexesmentioning

confidence: 99%

“…However, it is difficult for bioactive substances with different polarities to be simultaneously encapsulated in one colloidal system. Considering that hydrophobic bioactive substances are easily dissolved in oil phases, the emulsions are used as a template to solve this problem in the emulsification–evaporation process (Wei, Yang, et al., 2020). For instance, zein/PGA/rhamnolipid complexes can be formed to co‐deliver resveratrol and CoQ10.…”

Section: Prolamin/polysaccharide Binary Complexesmentioning

confidence: 99%

“…For instance, zein/PGA/rhamnolipid complexes can be formed to co‐deliver resveratrol and CoQ10. Moreover, CoQ10 promotes the formation of complex nanoparticles with a more compact structure (135.10 ± 2.87 nm) using the emulsification–evaporation method (Wei, Yang, et al., 2020). However, the formation of prolamin aggregates and the chemical degradation of bioactive substances are inevitable during this process, which makes these complexes susceptible to decreased stability during long‐term storage (Xiao, Chen, & Huang, 2017).…”

Section: Prolamin/polysaccharide Binary Complexesmentioning

confidence: 99%

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Prolamin‐based complexes: Structure design and food‐related applications

Song

Sun

Gul

et al. 2021

Comp Rev Food Sci Food Safe

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Prolamins are a group of safe food additives that are biocompatible, biodegradable, and sustainable. Zein, gliadin, kafirin, and hordein are common prolamins that have been extensively studied, particularly as these form colloidal particles because of their amphiphilic properties. Prolamin‐based binary/ternary complexes, which have stable physicochemical properties and superior functionality, are formed by combining prolamins with polysaccharides, polyphenols, water‐soluble proteins, and surfactants. Although the combination of prolamins with other components has received attention, the relationship between the structural design of prolamin‐based complexes and their functionalities remains uncertain. This review discusses the production methods of prolamin‐based complexes, the factors influencing their structural characteristics, and their applications in the food industry. Further studies are needed to elucidate the structure–function relationships between prolamins and other biopolymers, as well as the toxicological effects of these complexes in food.

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