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•Cellulose nanocrystals (CNCs) were firstly used to stabilize the microparticles.•Core-shell microparticles were designed using the interparticle interactions.•The stability and ...structure of the microparticles was regulated by the CNCs level.•The incorporation of CNCs delayed the digestion of the core–shell microparticles.
The novel core–shell microparticles were fabricated to deliver curcumin by using hydrophobic zein microparticles as the core and hydrophilic cellulose nanocrystals (CNCs) as the shell. Different concentrations (0.10–1.50%, w/v) of CNCs were utilized to regulate the microstructure, physicochemical stability, and in vitro digestion of the core–shell microparticles. The size of the microparticles ranged from 1017.3 to 3663.7 nm. Electrostatic attraction and hydrophobic interactions were responsible for the assembly of zein-CNCs core–shell microparticles. The microstructure of the microparticles was dependent on the CNCs level. The retention rate of curcumin in the core–shell microparticles was increased by 76.41% after UV radiation. Furthermore, the rise of CNCs level delayed the release of curcumin from the microparticles in gastrointestinal tract and reduced its bioaccessibility. The potential of utilizing hydrophilic nanoparticles was explored to stabilize hydrophobic microparticles through interparticle interactions, which was useful to develop the novel core–shell microparticles for the application in functional foods.
•Spirulina hydrolysate was loaded into liposomes composed of lecithin and γ-oryzanol.•Chitosomes were formed by coating the anionic liposomes with cationic chitosan.•The prepared vesicular systems ...had small particle size and narrow size distribution.•Bioactivity of the hydrolysates was preserved by encapsulation into vesicular systems.•Spirulina hydrolysate could inhibit lipid oxidation of vesicular systems.
A Spirulina hydrolysate was encapsulated within anionic liposomes composed of soybean lecithin and γ-oryzanol at an encapsulation efficiency of 90 %. A combination of 10 mg/mL hydrolysate and 1.3 mg/mL γ-oryzanol exhibited a significant synergism in inhibition of the formation of thiobarbituric acid-reactive substances (TBARS) and provided good protection of the liposomes against oxidation. The particle size of the liposomes increased significantly in the presence of the hydrolysate. Chitosomes were formed by coating the anionic liposomes with cationic chitosan. The antioxidant activity of the hydrolysate-loaded liposomes and chitosomes and free hydrolysate decreased under the highly acidic conditions in the stomach with the reduction in activity being greatest for the free hydrolysate. However, after exposure to small intestine conditions, the antioxidant activity of all formulations increased significantly (p < 0.05). This study highlights the potential of non-coated and coated liposomes to increase the stability and bioactivity of bioactive protein hydrolysates.
Ochratoxin A (OTA) is a mycotoxin produced by the metabolism of fungus belonging to the genus Aspergillus and Penicillium. In this paper we report, the capacity of different cultures of lactic acid ...bacteria (LAB) to degrade OTA present in MRS broth at both pH 3.5 and 6.5. A study of OTA reduction during gastrointestinal digestion carried out with the LAB was also performed. Taking into account the two reduction mechanisms of OTA studied in this work as the enzymatic one and the adsorption on the cell wall, as well as at pH 3.5 and 6.5 the reduction values of OTA were in a range of 30–99%, being the strains with greater reduction (97% and 95%) Lb. rhamnosus CECT 278T and Lb. plantarum CECT 749 respectively. In the experiments carried out digesting the OTA in MRS medium with LAB, the highest bioaccessibility reduction was observed by the strain of Lb. johnsonii CECT 289, showing a mean reduction around all the gastrointestinal digestion process of 97.4%. The mass spectrometry associated to the linear ion trap method identified ochratoxin alpha (OTα) m/z = 256.1 and phenylalanine (Phe) m/z = 166.1 as the major metabolites of OTA degradation in LAB cultures.
•OTA degradation by different strains of lactic acid bacteria in MRS medium.•OTA reduction during a gastrointestinal digestion in presence of lactic acid bacteria.•Identification of the OTA degradation products formed during the fermentations with LC-MS.
The effect of three nanocellulose (various in crystalline allomorph and morphology) on lipid in vitro gastrointestinal digestibility was investigated. Corn oil-in-water emulsions were prepared by ...CNCs-I, CNCs-II and CNFs respectively. The variations of droplets diameter D4,3, zeta potential, and microstructure were measured during gastrointestinal digestion (mouth, stomach and small intestine), and the free fatty acid (FFA) released in the small intestine phase were examined. The FFA-released test results indicated that both crystalline allomorph and morphology of nanocellulose affected the degree of lipid digestion, especially the morphology. FFA released amount was ranked in the order of CNCs-I (56.60%), CNCs-II (48.67%) and CNFs (28.21%). This is mainly due to the difference in the self-assembly behavior of nanocellulose at the interface. Our findings provide an innovative solution that using nanocellulose as food-grade particle stabilizer to modulate the digestion of Pickering emulsified lipids, which would benefit the development of given functional foods.
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Soymilk is a widely consumed food rich in lipids and proteins. The lipids are stored in a subcellular organelle known as oleosomes (oil bodies). Conventionally, soymilk is consumed after heating to ...reduce the intensity of beany flavor, however little information is available regarding the potential impact of heating on the physicochemical and gastrointestinal fate of oleosomes. In this study, oleosomes isolated from heated and non-heated soymilk were used to investigate the effects of thermal treatment on their physicochemical properties and digestive fate, using a simulated gastrointestinal tract model. The thermal treatment caused compositional changes in the surface proteins of oleosomes, as depicted in the SDS-PAGE results. Heating led to an increase in the particle size, and has no significant on the zeta-potential of oleosomes. On the other hand, non-heated oleosomes were much more viscoelastic. In addition, non-heated oleosomes have a slightly slower free fatty acid (FFA) release rate during digestion. After digestion, the antioxidant capacity of the digesta of the heated oleosomes was slightly stronger. This was likely due to the release of small peptides at the end of digestion. Importantly, four bioactive peptides were identified in the non-heated oleosome digesta, with three more in the heated oleosome digesta.
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•The properties of oleosomes from heated and non-heated soymilk were evaluated.•Heated oleosomes have slightly higher antioxidant capacity.•Non-heated oleosomes were much more viscoelastic.•Non-heated oleosomes have a slightly slower free fatty acid release rate.
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•First study on the gut fermentation of jaboticaba phenolic compounds.•After gastric digestion phenolic compounds bioaccessibility was 47%.•Intestinal pH decreased anthocyanins and ...increased ellagic acid bioaccessibility.•Nutrient-rich fermentation medium showed the highest phenolics bioaccessibility.•Metabolization by gut microbiota decreased phenolics bioaccessibility to 19%.
This study aimed at investigating the bioaccessibility of phenolic compounds from jaboticaba peel and seed after simulated gastrointestinal digestion and gut fermentation. Following gastric digestion, total phenolic compounds bioaccessibility was 47%. Cyanidin-3-O-glucoside, ellagic acid and gallic acid, the most abundant phenolic compounds, showed the lowest releases, probably caused by gastric fluid saturation. After intestinal digestion, anthocyanins bioaccessibility decreased 25%, possibly by their instability in alkaline pH. In contrast, ellagic acid bioaccessibility increased 74%, probably due to insoluble ellagitannins release induced by intestinal conditions. Two culture media (nutrient-poor and nutrient-rich) were tested for gut fermentation. Nutrient-rich medium showed the highest phenolic compounds bioaccessibility and was considered more adequate as it would better reflect in vivo gut metabolism. After 72 h fermentation, total phenolic compounds bioaccessibility decreased to 19%, suggesting their extensive metabolization by gut microbiota.
Summary
In this study, black seed oil‐loaded zein nanoparticles were produced via coaxial electrospraying. Nanoparticles obtained under optimised conditions had a uniform morphology with a mean ...diameter of 136 nm and a core–shell structure verified by confocal laser scanning microscope. The encapsulation efficiency of the oil in nanoparticles ranged from 65.3 to 97.2%. The peroxide value of oil in nanoparticles with high encapsulation efficiency was approximately three times lower than unencapsulated oil when stored at 60 °C for 55 days. The totox value of the encapsulated oil in nanoparticles stored at 25 °C was lower than the critical totox value of 30. The amount of thymoquinone released from encapsulated oil was low at the end of the gastric digestion, but the bioaccessibility of thymoquinone from encapsulated oil increased during intestinal digestion compared with free oil. These results demonstrated the successful nanoencapsulation of black seed oil with the improved oxidative stability due to the coaxial structures formed. Black seed oil‐loaded zein particles may have the potential to expand the use of black seed oil as a functional ingredient for food systems.
Schematic illustration of the production of black seed oil loaded nanoparticles via coaxial electrospraying.
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•Emulsifiers regulated the crystallization behavior of lipids.•The storage and photothermal stability of lutein were enhanced.•Rhamnolipid-stabilized lipid carriers exhibited better ...functional properties.•Emulsifiers affected the digestive characteristics of lutein loaded in lipid carriers.
This study investigated the impacts of individual emulsifiers on the physicochemical stability, antioxidant ability, and in vitro digestion behavior of lutein-loaded nanostructured lipid carriers (NLCs). NLCs particles stabilized by ethyl lauroyl arginate, rhamnolipid, or tea saponin were fabricated by high-pressure microfluidization method. Differential scanning calorimetry and X-ray diffraction results confirmed the regulatory effect of emulsifiers on the crystallization behavior of NLCs. NLCs stabilized by rhamnolipid presented higher encapsulation efficiency (94.73%) for lutein than those stabilized by tea saponin (90.39%) or ethyl lauroyl arginate (88.86%). Meanwhile, the stability of embedded lutein during storage or photothermal treatments was greatly enhanced. Individual emulsifiers, together with lutein, endowed NLCs with excellent antioxidant capacity. During in vitro digestion, rhamnolipid-stabilized NLCs showed the slowest release of free fatty acids (50.87%) and provided an optimal sustained release for lutein with relatively high bioaccessibility (23.01%).
•A novel approach for evaluating enzymatic hydrolysis was proposed.•The necessity of enzymatic hydrolysis for walnut peptide preparation was evaluated.•Walnut protein had high bioactivity and ...digestibility after digestion in vitro.•Alcalase hydrolysis may not be needful for walnut bioactive peptide preparation.
This study aimed to evaluate the necessity of enzymatic hydrolysis for walnut peptide preparation based on a novel evaluation approach. Defatted walnut meal hydrolysate (DWMH) was prepared by hydrolyzing defatted walnut meal (DWM) with alcalase, and gastrointestinal digestion of DWM and DWMH was simulated in vitro using pepsin and pancreatin. The peptide and free amino acid (FAA) contents, angiotensin-I-converting enzyme (ACE) inhibitory activity, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and molecular weight distributions of DWM, DWMH and their gastric and gastrointestinal digestive fluids were compared. Results showed that DWM could be well digested. High peptide content (21.66 mg/mL) with MW < 3000 Da and more FAAs (8.09 mg/mL) were observed in DWM digests. In addition, DWM digests had high ACE inhibitory activity (42.9%) and DPPH radical-scavenging activity (62.58%), which showed no significant difference when compared with DWMH digests. The above results indicate that enzymatic hydrolysis seems unnecessary for the production of walnut peptides; at the least, hydrolysis with alcalase was unnecessary for producing peptides with significant ACE inhibitory and DPPH radical-scavenging activities.
Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on ...the digestion of lipids during gastrointestinal digestion has not been elucidated. This study investigated the lipid digestion of droplets covered with MPL with different sizes in a simulated in vitro infant gastrointestinal digestion assay. The well-used surface-active component casein was used as a control. Four types of emulsions were formulated: small and large droplets covered with MPL concentrate (MPL-S and MPL-L, with volumetric means of 0.35 ± 0.01 and 4.04 ± 0.01 μm, respectively), and small and large droplets covered with casein (CN-S and CN-L, with volumetric means of 0.44 ± 0.01 and 4.09 ± 0.03 μm, respectively). The emulsions were subjected to in vitro gastrointestinal digestion using a semidynamic model mimicking infant digestion. Through the determination of particle size evolution, zeta-potential, and microstructure of emulsions, the lipid droplets covered with MPL were found to be more stable than that of the CN-S and CN-L during gastrointestinal digestion. Moreover, although CN-S and CN-L showed a higher initial lipolysis rate at the beginning of gastric digestion, droplets covered by MPL exhibited a significantly higher amount of free fatty acid release during later digestion. The amount of free fatty acid release of the emulsions in both gastric and intestinal digestion could be generally classified as MPL-S ≥ MPL-L > CN-S > CN-L. Our study highlights the crucial role of MPL in the efficient digestion of emulsions and brings new insight for the design of infant food products.
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