Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries

Bareras-Urbina, Carlos Gregorio; Ramírez‐Wong, Benjamín; López-Ahumada, Guadalupe Amanda; Burruel-Ibarra, S. E.; Martínez‐Cruz, Oliviert; Tapia-Hernández, José Agustín; Rodríguez-Félix, Francisco

doi:10.1080/10942912.2015.1089279

Cited by 82 publications

(61 citation statements)

References 100 publications

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“…Briefly, the drug and the nanoparticle polymer are solubilized in an organic solvent at room temperature with moderate magnetic stirring, then the stabilizer is solubilized in water in a concentration range that can range from 0.5% to 5% w/v. Subsequently, the organic phase is poured into the aqueous phase, the change in solubility of the polymer and the drug results in the formation of the nanoparticles by the presence of the stabilizer and magnetic stirring [167]. Finally, the system is subjected to reduced pressure to remove the solvent, subsequent steps include purification of the formulation usually by centrifugation and then conditioning by lyophilization.…”

Section: Nanoformulation Techniquesmentioning

confidence: 99%

Therapeutic Applications of Curcumin Nanomedicine Formulations in Cardiovascular Diseases

Salehi

Prado-Audelo

Cortés

et al. 2020

JCM

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Cardiovascular diseases (CVD) compromises a group of heart and blood vessels disorders with high impact on human health and wellbeing. Curcumin (CUR) have demonstrated beneficial effects on these group of diseases that represent a global burden with a prevalence that continues increasing progressively. Pre-and clinical studies have demonstrated the CUR effects in CVD through its anti-hypercholesterolemic and anti-atherosclerotic effects and its protective properties against cardiac ischemia and reperfusion. However, the CUR therapeutic limitation is its bioavailability. New CUR nanomedicine formulations are developed to solve this problem. The present article aims to discuss different studies and approaches looking into the promising role of nanotechnology-based drug delivery systems to deliver CUR and its derivatives in CVD treatment, with an emphasis on their formulation properties, experimental evidence, bioactivity, as well as challenges and opportunities in developing these systems.

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Section: Nanoformulation Techniquesmentioning

confidence: 99%

Therapeutic Applications of Curcumin Nanomedicine Formulations in Cardiovascular Diseases

Salehi

Prado-Audelo

Cortés

et al. 2020

JCM

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“…[135] Advance techniques have been developed to encapsulate bioactive compounds in nanosized particles (not exceed 200 nm), and this could positively affect the physicochemical stability and biological activity of the active compounds. [136] Cinnamon and its constituents have been successfully encapsulated in different materials using various techniques. [137,138] In the context of bioactive compound delivery systems, encapsulation can be useful to control the release of bioactive components of cinnamon and target-specific sites.…”

Section: Consumer Acceptancementioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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“…The nanoprecipitation method, also known as solvent displacement, is based on the interfacial deposition of a polymer as a result of the displacement of a semi-polar solvent, miscible in water, from a lipophilic solution to a hydrophilic one [103]. This method allows for the relatively fast production of nanoparticles, with a size ranging from 50 to 300 nm, while requiring a small amount of raw materials and energy [104][105][106][107]. However, the traditional approach is not very effective on water soluble compounds like polyphenols [108].…”

Section: Nanoencapsulation Techniquesmentioning

confidence: 99%

“…However, the traditional approach is not very effective on water soluble compounds like polyphenols [108]. To circumvent this limitation, a two-step nanoprecipitation method has been developed, where the first step implies the precipitation of the active ingredient by the solvent, which generates nanoparticles that are then dissolved by another solvent, and a second nanoprecipitation is promoted to encapsulate the active ingredient [104,109].…”

Section: Nanoencapsulation Techniquesmentioning

confidence: 99%

Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

et al. 2018

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Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.

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Nano- and Micro-Particles by Nanoprecipitation: Possible Application in the Food and Agricultural Industries

Cited by 82 publications

References 100 publications

Therapeutic Applications of Curcumin Nanomedicine Formulations in Cardiovascular Diseases

Therapeutic Applications of Curcumin Nanomedicine Formulations in Cardiovascular Diseases

Cinnamon and its derivatives as potential ingredient in functional food—A review

Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation

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