Water dispersibility of the β‐carotene source and its effect on the physical, thermal, and <i>in vitro</i> release properties of an inclusion complex

Flores, Floirendo P.; Kong, Fanbin

doi:10.1111/ijfs.14991

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…Vitamin A, as well as its precursors and derivatives, are strongly hydrophobic molecules that have low solubility in aqueous solutions. Consequently, the water dispersibility of vitamin A can be increased by incorporating it into lipid nanoparticles, such as nanoliposomes, nanoemulsions, or SLNs (Flores & Kong, 2021; Ozturk, 2017). However, incorporation of these vitamin‐loaded lipid nanoparticles into foods must be carried out with care.…”

Section: Utilization and Effects Of Nano‐based Delivery Systemsmentioning

confidence: 99%

Vitamin A fortification: Recent advances in encapsulation technologies

Maurya

Shakya

Bashir

et al. 2022

Comp Rev Food Sci Food Safe

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Vitamin A is an essential micronutrient whose deficiency is still a major health concern in many regions of the world. It plays an essential role in human growth and development, immunity, and vision, but may also help prevent several other chronic diseases. The total amount of vitamin A in the human diet often falls below the recommended dietary allowance of approximately 900–1000 μ$ \umu $g/day for a healthy adult. Moreover, a significant proportion of vitamin A may be degraded during food processing, storage, and distribution, thereby reducing its bioactivity. Finally, the vitamin A in some foods has a relatively low bioavailability, which further reduces its efficacy. The World Health Organization has recommended fortification of foods and beverages as a safe and cost‐effective means of addressing vitamin A deficiency. However, there are several factors that must be overcome before effective fortified foods can be developed, including the low solubility, chemical stability, and bioavailability of this oil‐soluble vitamin. Consequently, strategies are required to evenly disperse the vitamin throughout food matrices, to inhibit its chemical degradation, to avoid any adverse interactions with any other food components, to ensure the food is palatable, and to increase its bioavailability. In this review article, we discuss the chemical, physical, and nutritional attributes of vitamin A, its main dietary sources, the factors contributing to its current deficiency, and various strategies to address these deficiencies, including diet diversification, biofortification, and food fortification.

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Section: Utilization and Effects Of Nano‐based Delivery Systemsmentioning

confidence: 99%

Vitamin A fortification: Recent advances in encapsulation technologies

Maurya

Shakya

Bashir

et al. 2022

Comp Rev Food Sci Food Safe

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“…Several methods have been applied to improve the solubility and bioavailability of low‐water‐soluble drugs, such as crystal modification (Gaitano et al ., 2016), change in particle size (Shegokar & Muller, 2010), amorphous (Onoue et al ., 2011), solid dispersion (SDs) (Vo et al ., 2013), microenvironmental pH modification (Yang et al ., 2014) and cyclodextrin inclusion (Kwak et al ., 2011; Flores & Kong, 2021; Lakshmanan et al ., 2021). Among these methods, cyclodextrin encapsulation is the most commonly used.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties and mechanism of solubilised neohesperidin system based on inclusion complex of hydroxypropyl‐β‐cyclodextrin

Wang

Xia

et al. 2022

Int J of Food Sci Tech

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Summary A solvent method was used to prepare the inclusion compound of neohesperidin (NH) and hydroxypropyl‐β‐cyclodextrin (HP‐β‐CD) to improve the water solubility and thermal stability of NH. The physical and chemical properties and supramolecular structure of the inclusion complex were investigated by UV–vis spectroscopy, FTIR, SEM, TG‐DTG, PXRD, NMR and molecular docking techniques. The results showed that the C‐ring of NH was embedded in the cavity of HP‐β‐CD to form an inclusion complex. The phase has changed significantly, NH is completely dispersed in HP‐β‐CD in an amorphous state, and the two are combined in the form of non‐covalent bonds such as hydrogen bonds or van der Waals forces. Through inclusion of HP‐β‐CD, the solubility of NH in water at 37 °C increased from 161.81 μg ml−1 to 1927.12 μg ml−1, and its stability was also significantly improved.

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Optimization, Characterization, Molecular Docking, and In Vitro Release of BBH/Lysine‐β‐cyclodextrin Inclusion Complex

Liu,

Zhou,

Ren

et al. 2023

ChemistrySelect

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Berberine hydrochloride (BBH) is an isoquinoline alkaloid, and its diverse bioactivities have been studied for decades. However, BBH exhibits poor solubility and low oral bioavailability, which hampers its potential therapeutic exploitation. In this study, hydrosoluble Lysine‐modified β‐cyclodextrin (Lys‐β‐CD) was synthesized. Then BBH‐Lysine‐β‐cyclodextrin inclusion complexes (BBH/Lys‐β‐CD IC) were prepared by the co‐deposition method and optimized using the Box‐Behnken design. In addition, phase solubility was studied and showed that BBH and Lys‐β‐CD can form inclusion complexes in a stoichiometric ratio of 1 : 1. The morphological characterizations exhibited that the IC had an irregular sheet and layered structure. The results of FTIR and 1H NMR revealed that BBH entered the Lys‐β‐CD cavity with non‐covalent interactions between host‐guest molecules. Furthermore, the binding pattern of BBH with the Lys‐β‐CD was investigated by molecular docking study. The release behavior of IC showed that BBH could be released slowly from the inclusion complex. Hence, the Lys‐β‐CD IC has broad application prospects in drug delivery and biomedical fields.

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Water dispersibility of the β‐carotene source and its effect on the physical, thermal, and in vitro release properties of an inclusion complex

Cited by 4 publications

References 28 publications

Vitamin A fortification: Recent advances in encapsulation technologies

Vitamin A fortification: Recent advances in encapsulation technologies

Physicochemical properties and mechanism of solubilised neohesperidin system based on inclusion complex of hydroxypropyl‐β‐cyclodextrin

Optimization, Characterization, Molecular Docking, and In Vitro Release of BBH/Lysine‐β‐cyclodextrin Inclusion Complex

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