Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

Soukoulis, Christos; Tsevdou, Maria; Kollar, Andreas; Cambier, Sébastien; Yonekura, Lina; Taoukis, Petros; Hoffmann, Lucien

doi:10.1016/j.foodchem.2016.09.175

Cited by 56 publications

(22 citation statements)

References 37 publications

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“…Several methodologies for the preparation of nano-/microspheres, such as single emulsion, double emulsion, coacervation phase separation, and polymerization have been adopted for encapsulating various bioactive compounds [180,[188][189][190]. These delivery systems are renowned for their ease of optimization to obtain the desired functionalities for pharmaceutical needs, including targeted and temporal control of release of encapsulated drug, efficacy and in vivo stability as well as biocompatibility.…”

Section: Micro-/nanospheresmentioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

et al. 2021

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Nanotechnology has opened new opportunities for delivering bioactive agents. Their physiochemical characteristics, i.e., small size, high surface area, unique composition, biocompatibility and biodegradability, make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers have some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has rapidly evolved, with a plethora of innovative nanoengineered materials now being in use, including micelles, nano/microemulsions, liposomes, niosomes, solidlipid nanoparticles, nanostructured lipids and nanostructured carriers. These nanodelivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nanodelivery systems adopted for developing functional foods, depicting their classifications, compositions, preparation methods, challenges, release and absorption of β-carotene in the gastrointestinal tract (GIT) and possible risks and future prospects.

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Section: Micro-/nanospheresmentioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

et al. 2021

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“…The literature describes several methodologies for the preparation of nano-/microspheres, such as single emulsion, double emulsion, coacervation phase separation, and polymerization methods adopted for encapsulating various bioactive compound [118][119][120][121]. These delivery systems are renowned for their rather ease of optimization to obtain the desired functionalities, such as dictated by pharmaceutical needs, including targeted and temporal control of release of encapsulated drug, efficacy and in vivo stability as well as biocompatibility.…”

Section: Micro-/nanospheresmentioning

confidence: 99%

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Maurya¹,

Shakya²,

Aggarwal³

et al. 2021

Preprint

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Accruing evidence on the influence of β-carotene regarding the prevention of several chronic diseases - in addition to its well-acknowledged role in vision has been a strong driver for developing alternative delivery systems. Though oral delivery is accepted as the most fitting, mild and safe path for delivering bioactive agents, β-carotene delivery via food items poses challenges due to its lipophilic nature, poor water-solubility, high chemical/photochemical instability and poor oral bioavailability. Nanotechnology has opened new windows for delivering bioactive agents. Their physiochemical characteristics, i.e. small size, high surface area, unique composition, biocompatibility and biodegradability make these nanomaterials an attractive tool for β-carotene delivery. Delivering β-carotene through nanoparticles does not only improve its bioavailability/bioaccumulation in target tissues, but also lessens its sensitivity against environmental factors during processing. Regardless of these benefits, nanocarriers inherit some limitations, such as variations in sensory quality, modification of the food matrix, increasing costs, as well as limited consumer acceptance and regulatory challenges. This research area has been rapidly evolved, with a plethora of innovative nano-engineered materials, including micelles, nano/microemulsion, liposomes, niosomes, solid-lipid nanoparticles and nanostructured lipid carriers. These nano-delivery systems make conventional delivery systems appear archaic and promise better solubilization, protection during processing, improved shelf-life, higher bioavailability as well as controlled and targeted release. This review provides information on the state of knowledge on β-carotene nano-delivery systems adopted for developing functional foods: depicting their classification, composition, preparation methods, challenges, release-and absorption of β-carotene in the GIT and possible risks and future prospects.

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“…The use of many bioactive compounds, such as bioactive lipids, essential oils, flavor compounds, vitamins, polyphenols, carotenoids and so on in the food industry remain challenging due to their inadequate solubility in water as well as their stability in food preparations [14,162]. Generally, nanoemulsions are usually designed to retain bioactive compounds during storage within a food product but control their release when they encounter specific environmental conditions, such as the mouth for flavors or the gastrointestinal tract for pharmaceuticals or nutraceuticals [163]. Additionally, the delivery and slow release of hydrophobic bioactive compounds in O/W conventional emulsions or nanoemulsions are beneficial to enhance their bioaccessibility by improving their solubility and the incorporation of them into mixed micelles of the simulated gastrointestinal tract (GIT) system [164,165].…”

Section: Applications In Encapsulation Of Bioactive Compoundsmentioning

confidence: 99%

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

et al. 2019

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Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.

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Modulation of chemical stability and in vitro bioaccessibility of beta-carotene loaded in kappa-carrageenan oil-in-gel emulsions

Cited by 56 publications

References 37 publications

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Fate of β-Carotene within Loaded Delivery Systems in Food: State of Knowledge

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

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