Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

Advances in Colloid and Interface Science

Volumn 159, Issue 2, 2010, Pages 213-228

  McClements, David Julian ^a   Li, Yan ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Coacervates; Delivery systems; Emulsions; Functional foods; Hydrogel particles; Nanoemulsions; Nutraceuticals; Pharmaceuticals; Satiety; Structural design

Indexed keywords

BIOCHEMISTRY; DRUG PRODUCTS; EMULSIFICATION; EMULSIONS; FUNCTIONAL FOOD; HYDROGELS; LIPIDS; STRUCTURAL DESIGN;

COACERVATES; DELIVERY SYSTEMS; HYDROGEL PARTICLES; NANO-EMULSIONS; NUTRACEUTICALS; SATIETY;

THERMAL PROCESSING (FOODS);

EMULSION; LIPID;

CHEMICAL STRUCTURE; CHEMISTRY; DIGESTION; DRUG DELIVERY SYSTEM; EMULSION; FOOD; LIPID METABOLISM;

DIGESTION; DRUG DELIVERY SYSTEMS; EMULSIONS; FOOD; LIPID METABOLISM; LIPIDS; MOLECULAR STRUCTURE;

EID: 78049289421     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2010.06.010     Document Type: Review

References (118)

1. McClements DJ, Decker EA, Park Y. Controlling lipid bioavailability through physicochemical and structural approaches. Crit Rev Food Sci Nutr 2009;49(1):48-67.
2. Porter CJH, Trevaskis NL, Charman WN. Lipids and lipid-based formulations: optimizing the oral delivery of lipophilic drugs. Nat Rev Drug Discov 2007;6(3): 231-48.
3. Singh H, Ye AQ, Horne D. Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Prog Lipid Res 2009;48(2):92-100.
4. Porter CJH, Wasan KM. Lipid-based systems for the enhanced delivery of poorly water soluble drugs. Adv Drug Deliv Rev 2008;60(6):615-6.
5. Kosaraju SL. Colon targeted delivery systems: review of polysaccharides for encapsulation and delivery. Crit Rev Food Sci Nutr 2005;45(4):251-8.
6. Maljaars PWJ, et al. Distribution of small intestinal fat delivery influences satiety and food intake. Eur J Gastroenterol Hepatol 2009;21(3):A86-7.
7. Maljaars PWJ, et al. Ileal brake: a sensible food target for appetite control. A review. Physiol Behav 2008;95(3):271-81.
8. Cummings DE, Overduin J. Gastrointestinal regulation of food intake. J Clin Investig 2007;117(1):13-23.
9. Kukizaki M, Goto M. Preparation and evaluation of uniformly sized solid lipid microcapsules using membrane emulsification. Colloids Surf A Physicochem Eng Aspects 2007;293(1-3):87-94.
10. Wissing SA, Kayser O, Muller RH. Solid lipid nanoparticles for parenteral drug delivery. Adv Drug Deliv Rev 2004;56(9):1257-72.
11. Renard D, et al. Biopolymeric colloidal carriers for encapsulation or controlled release applications. Int J Pharm 2002;242(1-2):163-6.
12. McClements DJ, et al. Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Crit Rev Food Sci Nutr 2009;49(6):577-606.
13. Ansari MJ, Kohli K, Dixit N. Microemulsions as potential drug delivery systems: a review. PDA J Pharm Sci Technol 2008;62(1):66-79.
14. Garti N. Double emulsions-scope, limitations and new achievements. Colloids Surf APhysicochem Eng Aspects 1997;123:233-46.
15. Khan AY, et al. Multiple emulsions: an overview. Curr Drug Deliv 2006;3(4): 429-43.
16. McClements DJ, Decker EA, Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. J Food Sci 2007;72(8):R109-24.
17. McClements DJ, Decker EA, Park Y, Weis J. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. Food Biophysics 2008;3(2):219-28.
18. McClements DJ, et al. Designing food structure to control stability, digestion, release and absorption of lipophilic food components. 2nd international symposium on delivery of functionality in complex food systems. Amherst, MA; 2007.
19. Zangenberg NH, et al. A dynamic in vitro lipolysis model I. Controlling the rate of lipolysis by continuous addition of calcium. Eur J Pharm Sci 2001;14(2):115-22.
20. Reis P, et al. Lipases at interfaces: a review. Adv Colloid Interface Sci 2009;147-48: 237-50.
21. Reis P, et al. Lipases at interfaces: unique interfacial properties as globular proteins. Langmuir 2008;24(13):6812-9.
22. Tso P. Overview of digestion and absorption. In: Crissinger KD, Stipanuk MH, editors. Biochemical and physiological aspects of human nutrition. Philadelphia, Pennsylvania: W.B. Saunders Company; 2000. p. 75-90.
23. Mun S, et al. Influence of interfacial composition on in vitro digestibility of emulsified lipids: potential mechanism for chitosan's ability to inhibit fat digestion. Food Biophys 2006;1(1):21-9.
24. Versantvoort CHM, Van de Kamp E, Rompelberg CJM. Development and applicability of an in vitro digestion model in assessing the bioaccessibility of contaminants from food. Report Number 320102002. Bilthoven, The Netherlands: National Institute of Public Health and the Environment; 2004. p. 1-87.
25. Holst B, Williamson G. Nutrients and phytochemicals: from bioavailability to bioefficacy beyond antioxidants. Curr Opin Biotechnol 2008;19(2):73-82.
26. Verhagen H, et al. Assessment of the efficacy of functional food ingredients-introducing the concept "kinetics of biomarkers". Mutat Res Fundam Mol Mech Mutagen 2004;551(1-2):65-78.
27. Scholz S, Williamson G. Interactions affecting the bioavailability of dietary polyphenols in vivo. Int J Vitam Nutr Res 2007;77(3):224-35.
28. Chu BS, et al. Modulating pancreatic lipase activity with galactolipids: effects of emulsion interfacial composition. Langmuir 2009;25(16):9352-60.
29. Hur SJ, Decker EA, McClements DJ. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion. Food Chem 2009;114(1):253-62.
30. Armand M, et al. Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase-an in vitro study. J Nutr Biochem 1992;3(7):333-41.
31. Dahan A, Hoffman A. Rationalizing the selection of oral lipid based drug delivery systems by an in vitro dynamic lipolysis model for improved oral bioavailability of poorly water soluble drugs. J Control Release 2008;129(1):1-10.
32. Christensen JO, et al. Solubilisation of poorly water-soluble drugs during in vitro lipolysis of medium-and long-chain triacylglycerols. Eur J Pharm Sci 2004;23(3): 287-96.
33. Versantvoort CHM, et al. Monolayers ofIEC-18 cells as an in vitro model for screening the passive transcellular and paracellular transport across the intestinal barrier: comparison of active and passive transport with the human colon carcinoma Caco-2 cell line (vol 11, pg 335,2002). Environ Toxicol Pharmacol 2003;13(1):55-55.
34. Reboul E, et al. Bioaccessibility of carotenoids and vitamin E from their main dietary sources. J Agric Food Chem 2006;54(23):8749-55.
35. Dhuique-Mayer C, et al. beta-Cryptoxanthin from citrus juices: assessment of bioaccessibility using an in vitro digestion/Caco-2 cell culture model. Br J Nutr 2007;97(5):883-90.
36. Porter CJH, Charman WN. In vitro assessment of oral lipid based formulations. Adv Drug Deliv Rev 2001;50:S127-47.
37. Dahan A, Hoffman A. Use of a dynamic in vitro lipolysis model to rationalize oral formulation development for poor water soluble drugs: correlation with in vivo data and the relationship to intra-enterocyte processes in rats. Pharm Res 2006;23(9):2165-74.
38. Nilsson NO, Belfrage P. Continuous monitoring of free fatty-acid release from adipocytes by pH-stat titration. J Lipid Res 1979;20(4):557-60.
39. Ali H, Siddiqui A, Nazzal S. The effect of media composition, pH, and formulation excipients on the in vitro lipolysis of self-emulsifying drug delivery systems (SEDDS). J Dispersion Sci Technol 2010;31(2):226-32.
40. Bauer E, Jakob S, Mosenthin R. Principles of physiology of lipid digestion. Asian-Aust J Anim Sci 2005;18(2):282-95.
41. Snabe T, Neves-Petersen MT, Petersen SB. Enzymatic lipid removal from surfaces-lipid desorption by a pH-induced "electrostatic explosion". Chem Phys Lipids 2005;133(1):37-49.
42. de Maria PD, et al. Role of apparent pK(a) of carboxylic acids in lipase-catalyzed esterifications in biphasic systems. J Mol Catal B Enzym 2009;59(1-3):220-4.
43. Friberg S, Larsson K, Sjoblom J. Food emulsions. 4 ed. New York: Marcel Dekker; 2004.
44. McClements DJ. Food emulsions: principles, practice, and techniques. CRC series in contemporary food science, 2nd edBoca Raton: CRC Press; 2005.
45. Dickinson E. Introduction to food colloids. Cambridge, UK: Royal Society of Chemistry; 1992.
46. McClements DJ. Theoretical prediction of emulsion color. Adv Colloid Interface Sci 2002;97(1-3):63-89.
47. Weiss J, McClements DJ. Influence of Ostwald ripening on rheology of oil-in-water emulsions containing electrostatically stabilized droplets. Langmuir 2000;16(5):2145-50.
48. Tadros T, et al. Formation and stability of nano-emulsions. Adv Colloid Interface Sci 2004;108-09:303-18.
49. Acosta E. Bioavailability of nanoparticles in nutrient and nutraceutical delivery. Curr Opin Colloid Interface Sci 2009;14(1):3-15.
50. Sole I, et al. Optimization of nano-emulsion preparation by low-energy methods in an ionic surfactant system. Langmuir 2006;22(20):8326-32.
51. Sole I, et al. Nano-emulsions preparation by low energy methods in an ionic surfactant system. Colloids Surf A Physicochem Eng Aspects 2005;288:138-43.
52. Anton N, Vandamme TF. The universality of low-energy nano-emulsification. Int J Pharm 2009;377(1-2):142-7.
53. Shinoda K, Friberg S. Emulsions and solubilization. New York: Wiley Interscience; 1986.
54. Forgiarini A, et al. Formation of nano-emulsions by low-energy emulsification methods at constant temperature. Langmuir 2001;17(7):2076-83.
55. Maestro A, et al. Influence of the phase behavior on the properties of ionic nanoemulsions prepared by the phase inversion composition method. J Colloid Interface Sci 2008;327(2):433-9.
56. Walstra P. Principles of emulsion formation. Chem Eng Sci 1993;48:333.
57. Walstra P. Physical chemistry of foods. New York, NY: Marcel Decker; 2003.
58. Wooster TJ, Golding M, Sanguansri P. Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir 2008;24(22):12758-65.
59. Schubert H, Engel R. Product and formulation engineering of emulsions. Chem Eng Res Des 2004;82(A9):1137-43.
60. Wooster TJ, Golding M, Sanguansri P. Impact of oil type on nanoemulsion formation and Ostwald ripening stability. Langmuir 2008;24(22):12758-65.
61. Lundin L, Golding M. Structure design for healthy food. Aust J Dairy Technol 2009;64(1):68-74.
62. Borel P, et al. Hydrolysis of emulsions with different triglycerides and droplet sizes by gastric lipase in-vitro-effect on pancreatic lipase activity. J Nutr Biochem 1994;5(3):124-33.
63. Pouton CW, Porter CJH. Formulation of lipid-based delivery systems for oral administration: materials, methods and strategies. Annual meeting of the American-Association-of-Pharmaceutical-Scientists. San Antonio, TX; 2006.
64. Whitehurst RJ. Emulsifiers in food technology. Oxford, UK: Blackwell Publishing; 2006.
65. Wickham M, et al. Modification of a phospholipid stabilized emulsion interface by bile salt: effect on pancreatic lipase activity. J Lipid Res 1998;39(3):623-32.
66. Mun S, Decker EA, McClements DJ. Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase. Food Res Int 2007;40(6): 770-81.
67. Reis PM, et al. Influence of surfactants on lipase fat digestion in a model gastrointestinal system. Food Biophys 2008;3(4):370-81.
68. Sandra S, Decker EA, McClements DJ. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase. J Agric Food Chem 2008;56(16):7488-94.
69. Saupe A, et al. Solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC)-structural investigations on two different carrier systems. Biomed Mater Eng 2005;15(5):393-402.
70. Souto EB, et al. Development of a controlled release formulation based on SLN and NLC for topical clotrimazole delivery. Int J Pharm 2004;278(1):71-7.
71. Uner M, et al. Influence of surfactants on the physical stability of solid lipid nanoparticle (SLN) formulations. Pharmazie 2004;59(4):331-2.
72. Wissing SA, Muller RG. The influence of the crystallinity of lipid nanoparticles on their occlusive properties. Int J Pharm 2002;242(1-2):377-9.
73. Schubert MA, Muller-Goymann CC. Characterisation of surface-modified solid lipid nanoparticles (SLN): influence of lecithin and nonionic emulsifier. Eur J Pharm Biopharm 2005;61(1-2):77-86.
74. Muller RH, Keck CM. Challenges and solutions for the delivery of biotech drugs-a review of drug nanocrystal technology and lipid nanoparticles. J Biotechnol 2004;113(1-3):151-70.
75. Muller RH, Mader K, Gohla S. Solid lipid nanoparticles (SLN) for controlled drug delivery-a review of the state of the art. Eur J Pharm Biopharm 2000;50(1): 161-77.
76. Dubes A, et al. Scanning electron microscopy and atomic force microscopy imaging of solid lipid nanoparticles derived from amphiphilic cyclodextrins. Eur J Pharm Biopharm 2003;55(3):279-82.
77. Sonoda T, et al. Effects of emulsifiers on crystallization behavior of lipid crystals in nanometer-size oil-in-water emulsion droplets. Cryst Growth Des 2006;6(1): 306-12.
78. Olbrich C, Kayser O, Muller RH. Enzymatic degradation of Dynasan 114 SLN-effect of surfactants and particle size. J Nanopart Res 2002;4(1-2):121-9.
79. Olbrich C, Kayser O, Muller RH. Lipase degradation of Dynasan 114 and 116 solid lipid nanoparticles (SLN)-effect of surfactants, storage time and crystallinity. Int J Pharm 2002;237(1-2):119-28.
80. Olbrich C, Muller RH. Enzymatic degradation of SLN-effect of surfactant and surfactant mixtures. Int J Pharm 1999;180(1):31-9.
81. Muller RH, Ruhl D, Runge SA. Biodegradation of solid lipid nanoparticles as a function of lipase incubation time. Int J Pharm 1996;144(1):115-21.
82. Bonnaire L, et al. Influence of lipid physical state on the in vitro digestibility of emulsified lipids. J Agric Food Chem 2008;56(10):3791-7.
83. Hartel RW. Crystallization in foods. Gaithersburg, MD: Aspen Publishers; 2001.
84. Lundin L, Golding M, Wooster TJ. Understanding food structure and function in developing food for appetite control. Nutr Diet 2008;65:S79-85.
85. Aoki T, Decker EA, McClements DJ. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique. Food Hydrocolloids 2005;19(2):209-20.
86. Gu YS, Decker EA, McClements DJ. Influence of pH and carrageenan type on properties of beta-lactoglobulin stabilized oil-in-water emulsions. Food Hydro-colloids 2005;19(1):83-91.
87. Guzey D, McClements DJ. Formation, stability and properties of multilayer emulsions for application in the food industry. Adv Colloid Interface Sci 2006;128:227-48.
88. Guzey D, McClements DJ. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J Agric Food Chem 2007;55(2):475-85.
89. Mun S, Cho Y, Decker EA, McClements DJ. Utilization of polysaccharide coatings to improve freeze-thaw and freeze-dry stability of protein-coated lipid droplets. J Food Eng 2008;86(4):508-18.
90. Harnsilawat T, Pongsawatmanit R, McClements D. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. J Agric Food Chem 2006;54:5540-7.
91. Mun SH, McClements DJ. Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions. Langmuir 2006;22(4):1551-4.
92. Klinkesorn U, et al. Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydro-colloids 2005;19(6):1044-53.
93. Klinkesorn U, et al. Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology. J Agric Food Chem 2005;53(11):4561-6.
94. Decher, G. and J.B. Schlenoff, Multilayer thin films : sequential assembly of nanocomposite materials. 2003, Weinheim; [Cambridge?]: Wiley-VCH. xix, 524.
95. McClements DJ. Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir 2005;21(21):9777-85.
96. Guzey D, Kim HJ, McClements DJ. Factors influencing the production of O/W emulsions stabilized by beta-lactoglobulin-pectin membranes. Food Hydrocol-loids 2004;18(6):967-75.
97. Gu Y, Decker E, McClements D. Irreversible thermal denaturation of beta-lactoglobulin retards adsorption of carrageenan onto beta-lactoglobulin- coated droplets. Langmuir 2006;22:7480-6.
98. Guzey D, McClements DJ. Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by beta-lactoglobulin-pectin complexes. J Agric Food Chem 2007;55(2):475-85.
99. Ogawa S, Decker EA, McClements DJ. Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes. J Agric Food Chem 2003;51(18):5522-7.
100. Angelatos AS, et al. Probing the permeability of polyelectrolyte multilayer capsules via a molecular beacon approach. Langmuir 2007;23(8):4554-62.
101. McClements DJ. Food emulsions: principles, practice, and techniques. CRC Series in Contemporary Food Science, 2nd edBoca Raton, FL: CRC Press; 2005.
102. Schlenoff JB. Charge balance and transport in polyelectrolyte multilayers. In: Decher G, Schlenoff JB, editors. Multilayer thin films: sequential assembly of nanocomposite materials. Weinheim: Wiley-VCH; 2003. p. 99-132
103. Rubner MF. pH-controlled fabrication of polyelectrolyte multilayers: assembly and applications. In: Decher G, Schlenoff JB, editors. Multilayer thin films: sequential assembly of nanocomposite materials. Weinheim: Wiley-VCH; 2003. p. 133-54.
104. Mun S, et al. Influence of interfacial composition on in vitro digestibility of emulsified lipids: potential mechanism for chitosan's ability to inhibit fat digestion. Food Biophys 2006;1:21-30.
105. Park GY, et al. Influence of encapsulation of emulsified lipids with chitosan on their in vivo digestibility. Food Chem 2007;104(2):761-7.
106. Hu M, et al. Influence of tripolyphosphate cross-linking on the physical stability and lipase digestibility of chitosan-coated lipid droplets. J Agric Food Chem 2010;58(2):1283-9.
107. McClements DJ. Design of nano-laminated coatings to control bioavailability of lipophilic food components. J Food Sci 2010;75(1):R30-42.
108. Lesmes U, McClements DJ. Structure-function relationships to guide rational design and fabrication of particulate food delivery systems. Trends Food Sci Technol 2009;20(10):448-57.
109. Malone ME, Appelqvist IAM. Gelled emulsion particles for the controlled release of lipophilic volatiles during eating. J Control Release 2003;90(2):227-41.
110. Malone ME, Appelqvist IAM, Norton IT. Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release. Food Hydrocolloids 2003;17(6): 775-84.
111. Pich AZ, Adler HJP. Composite aqueous microgels: an overview of recent advances in synthesis, characterization and application. Polym Int 2007;56(3):291-307.
112. Chen LY, Remondetto GE, Subirade M. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci Technol 2006;17(5):272-83.
113. Norton IT, Frith WJ. Microstructure design in mixed biopolymer composites. Food Hydrocolloids 2001;15(4-6): 543-53.
114. Zhang H, et al. Exploring microfluidic routes to microgels of biological polymers. Macromol Rapid Commun 2007;28(5):527-38.
115. Burey P, et al. Hydrocolloid gel particles: formation, characterization, and application. Crit Rev Food Sci Nutr 2008;48(5):361-77.
116. McClements DJ. Emulsion design to improve the delivery of functional lipophilic components. Annu Rev Food Sci Technol 2010;1(1):241-69.
117. Gombotz WR, Wee SF. Protein release from alginate matrices. Adv Drug Deliv Rev 1998;31(3):267-85.
118. Fave G, Coste TC, Armand M. Physicochemical properties of lipids: new strategies to manage fatty acid bioavailability. Cell Mol Biol 2004;50(7):815-31.