Influence of spray drying encapsulation on the retention of antioxidant properties and microstructure of flaxseed protein hydrolysates

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

Self Cite

206

108

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

Section: Bioaccessibility Versus Bioavailability Of Nutraceuticalsmentioning

confidence: 99%

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

Assadpour

Comp Rev Food Sci Food Safe

et al. 2020

Self Cite

206

108

Section: Introductionmentioning

confidence: 99%

“…Annually, a major part of agricultural products is converted into by-products and waste material during processing [1]. Most of these ingredients are discarded or consumed as the feed for livestock [1,2]. Many of these by-products are rich in bioactive compounds that can be potentially applied on novel food product development (food additives and functional foods) through waste valorisation under the influence of market trends connected with zero waste and circular economy [1][2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…Flaxseed oil cake (FOC) is a cheap by-product of flaxseed (Linum usitatissimum L.) oil pressing and is rich in omega-3 fatty acids, proteins, soluble and insoluble fibers, phytoestrogenic lignans, different types of antioxidant compounds, vitamins (A, C, D, and E), and minerals (Mg, K, Na, Fe, Cu, Mn, and Zn) [1,20,21]. Many works have reported positive influence of flaxseed consumption with possible applications in medical fields such as colon cancer prevention and reduction of the risk of cardiovascular disease [18,[22][23][24].…”

Section: Introductionmentioning

confidence: 99%

“…It is considered a "superfood" and generally recognized as safe (GRAS). Altogether, flaxseed is an excellent plant food candidate that meets the needs of 21st century consumers in terms of being rich in nutrients as well as bioactive and functional ingredients [1,18,[25][26][27][28]. However, some consideration in the application of various forms of flaxseed in human foods is related to the presence of antinutritional cyanogenic glycosides compounds (such as linustatin, neolinustatin, linamarin, and lotaustralin), which can be significantly reduced by various processes such as thermal, microbial, or enzymatic treatment [25,[29][30][31][32].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

et al. 2020

Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

How do various encapsulation techniques improve the oral delivery of food protein hydrolysates?

Falsafi,

Puniabangar,

Trif

et al. 2024

Food Frontiers

The development of bioformulations based on food protein hydrolysates (FPHs) has gained significant traction in the food and pharmaceutical sectors due to their biophysical and biochemical properties, including health‐promoting effects, biocompatibility, and biodegradability. However, the oral delivery of FPHs presents notable technical challenges, largely due to their inherent limitations such as (bio)stability, permeability, bioavailability, and molecular size. This review provides a comprehensive overview of FPHs, including their structural characteristics, origins, methods of preparation, and associated health benefits. Additionally, it highlights the challenges related to their oral delivery. Recent advancements in the formulation and delivery of FPHs through biopolymeric controlled release systems—such as micro‐ and nanoparticles, hydrogels, biofunctional films and composites, and electrospun fibers—are discussed. We also explore lipid‐based delivery platforms, including liposomes, chitosomes, emulsions, Pickering emulsions, nanostructured lipid carriers, solid lipid nanoparticles, and surfactant‐based carriers. Furthermore, this article emphasizes the importance of controlled delivery and targeted release of FPHs following oral administration. The challenges in designing effective lipid/biopolymer‐based carriers for FPHs, along with future prospects and opportunities in this growing field, are also thoroughly examined.