Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate

Food Research International

Volumn 100, Issue , 2017, Pages 387-395

  Chen, Fang ^a   Fan, Guang Qin ^a   Zhang, Zipei ^b   Zhang, Ruojie ^b   Deng, Ze Yuan ^a   McClements, David Julian ^b  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Alginate; Digestion; Hydrogel beads; Microgels; Nanoemulsion; Omega 3 fatty acids

Indexed keywords

ALGINATE; DROPS; FLAX; GELS; HYDROGELS; OILS AND FATS; OILSEEDS; POLYUNSATURATED FATTY ACIDS; PROTEINS; SLUDGE DIGESTION;

BEVERAGE PRODUCTS; GASTROINTESTINAL TRACT; HYDROGEL BEADS; MICRO-GELS; NANOEMULSION; NATURAL ANTIOXIDANTS; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY;

FATTY ACIDS;

ALGINIC ACID; NANOPARTICLE; OMEGA 3 FATTY ACID; POLYETHYLENE GLYCOL DIMETHACRYLATE HYDROGEL;

BIOLOGICAL MODEL; CHEMISTRY; DRUG DELIVERY SYSTEM; DRUG EFFECT; EMULSION; GASTROINTESTINAL TRANSIT; HUMAN; PARTICLE SIZE; PHARMACOLOGY; PHYSIOLOGY;

ALGINATES; DRUG DELIVERY SYSTEMS; EMULSIONS; FATTY ACIDS, OMEGA-3; GASTROINTESTINAL TRANSIT; HUMANS; HYDROGEL, POLYETHYLENE GLYCOL DIMETHACRYLATE; MODELS, BIOLOGICAL; NANOPARTICLES; PARTICLE SIZE;

EID: 85025468512     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.07.039     Document Type: Article

References (39)

1. Chang, Y.G., McClements, D.J., Influence of emulsifier type on the in vitro digestion of fish oil-in-water emulsions in the presence of an anionic marine polysaccharide (fucoidan): Caseinate, whey protein, lecithin, or Tween 80. Food Hydrocolloids 61 (2016), 92–101.
2. Chen, F., Liang, L., Zhang, Z., Deng, Z., Decker, E.A., McClements, D.J., Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant. Food Hydrocolloids 63 (2017), 240–248.
3. Choo, W.S., Birch, J., Dufour, J.P., Physicochemical and quality characteristics of cold-pressed flaxseed oils. Journal of Food Composition and Analysis 20:3–4 (2007), 202–211.
4. Devraj, R., Williams, H.D., Warren, D.B., Mullertz, A., Porter, C.J., Pouton, C.W., In vitro digestion testing of lipid-based delivery systems: Calcium ions combine with fatty acids liberated from triglyceride rich lipid solutions to form soaps and reduce the solubilization capacity of colloidal digestion products. International Journal of Pharmaceutics 441:1–2 (2013), 323–333.
5. Donsi, F., Sessa, M., Mediouni, H., Mgaidi, A., Ferrari, G., Encapsulation of bioactive compounds in nanoemulsion-based delivery systems. Saravacos, G., Taoukis, P., Krokida, M., Karathanos, V., Lazarides, H., Stoforos, N., Tzia, C., Yanniotis, S., (eds.) 11th international congress on engineering and food, Vol. 1, 2011, 1666–1671.
6. Dordevic, V., Balanc, B., Belscak-Cvitanovic, A., Levic, S., Trifkovic, K., Kalusevic, A., Nedovic, V., Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews 7:4 (2015), 452–490.
7. Hébrard, G., Hoffart, V., Cardot, J.M., Subirade, M., Beyssac, E., Development and characterization of coated-microparticles based on whey protein/alginate using the encapsulator device. Drug Development and Industrial Pharmacy 39:1 (2012), 128–137.
8. Helbig, A., Silletti, E., Timmerman, E., Hamer, R.J., Gruppen, H., In vitro study of intestinal lipolysis using pH-stat and gas chromatography. Food Hydrocolloids 28:1 (2012), 10–19.
9. Joye, I.J., McClements, D.J., Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application. Current Opinion in Colloid & Interface Science 19:5 (2014), 417–427.
10. Kinsella, J.E., Milk proteins: Physicochemical and functional properties. Critical Reviews in Food Science and Nutrition 21:3 (1984), 197–262.
11. Li, Y., Hu, M., Yumin, D., Xiao, H., McClements, D.J., Control of lipase digestibility of emulsified lipids by encapsulation within calcium alginate beads. Food Hydrocolloids 25:1 (2011), 122–130.
12. Li, Y., McClements, D.J., New mathematical model for interpreting pH-stat digestion profiles: Impact of lipid droplet characteristics on in vitro digestibility. Journal of Agricultural and Food Chemistry 58:13 (2010), 8085–8092.
13. Liang, L., Line, V.L.S., Remondetto, G.E., Subirade, M., In vitro release of alpha-tocopherol from emulsion-loaded beta-lactoglobulin gels. International Dairy Journal 20:3 (2010), 176–181.
14. Livney, Y.D., Nanostructured delivery systems in food: Latest developments and potential future directions. Current Opinion in Food Science 3 (2015), 125–135.
15. McClements, D.J., Advances in fabrication of emulsions with enhanced functionality using structural design principles. Current Opinion in Colloid & Interface Science 17:5 (2012), 235–245.
16. McClements, D.J., Nanoscale nutrient delivery systems for food applications: Improving bioactive dispersibility, stability, and bioavailability. Journal of Food Science 80:7 (2015), N1602–N1611.
17. McClements, D.J., Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects. Advances in Colloid and Interface Science 240 (2017), 31–59.
18. McClements, D.J., Decker, E.A., Park, Y.H., Controlling lipid bioavailability through physicochemical and structural approaches. Critical Reviews in Food Science and Nutrition 49:1 (2009), 48–67.
19. McClements, D.J., Xiao, H., Potential biological fate of ingested nanoemulsions: Influence of particle characteristics. Food & Function 3:3 (2012), 202–220.
20. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., Brodkorb, A., A standardised static in vitro digestion method suitable for food - An international consensus. Food & Function 5:6 (2014), 1113–1124.
21. Norton, I.T., Frith, W.J., Microstructure design in mixed biopolymer composites. Food Hydrocolloids 15:4–6 (2001), 543–553.
22. Porter, C.J.H., Wasan, K.M., Constantinides, P., Lipid-based systems for the enhanced delivery of poorly water soluble drugs. Advanced Drug Delivery Reviews 60:6 (2008), 615–616.
23. Reis, P., Holmberg, K., Watzke, H., Leser, M.E., Miller, R., Lipases at interfaces: A review. Advances in Colloid and Interface Science 147–148 (2009), 237–250.
24. Robeson, J.L., Tilton, R.D., Spontaneous reconfiguration of adsorbed lysozyme layers observed by total internal reflection fluorescence with a pH-sensitive fluorophore. Langmuir 12:25 (1996), 6104–6113.
25. Sarkar, A., Goh, K.K., Singh, H., Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva. Food Hydrocolloids 23:5 (2009), 1270–1278.
26. Sarkar, A., Goh, K.K.T., Singh, H., Properties of oil-in-water emulsions stabilized by beta-lactoglobulin in simulated gastric fluid as influenced by ionic strength and presence of mucin. Food Hydrocolloids 24:5 (2010), 534–541.
27. Sarkar, A., Goh, K.K.T., Singh, R.P., Singh, H., Behaviour of an oil-in-water emulsion stabilized by beta-lactoglobulin in an in vitro gastric model. Food Hydrocolloids 23:6 (2009), 1563–1569.
28. Shewan, H.M., Stokes, J.R., Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications. Journal of Food Engineering 119:4 (2013), 781–792.
29. Singh, H., Ye, A., Horne, D., Structuring food emulsions in the gastrointestinal tract to modify lipid digestion. Progress in Lipid Research 48:2 (2009), 92–100.
30. Sookkasem, A., Chatpun, S., Yuenyongsawad, S., Wiwattanapatapee, R., Alginate beads for colon specific delivery of self-emulsifying curcumin. Journal of Drug Delivery Science and Technology 29 (2015), 159–166.
31. Torres, O., Murray, B., Sarkar, A., Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules. Trends in Food Science & Technology 55 (2016), 98–108.
32. Yang, Y., Leser, M.E., Sher, A.A., McClements, D.J., Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®). Food Hydrocolloids 30:2 (2013), 589–596.
33. Zhang, R., Zhang, Z., Zhang, H., Decker, E.A., McClements, D.J., Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin). Food Hydrocolloids 45 (2015), 175–185.
34. Zhang, Z., Zhang, R., Decker, E.A., McClements, D.J., Development of food-grade filled hydrogels for oral delivery of lipophilic active ingredients: pH-triggered release. Food Hydrocolloids 44:44 (2015), 345–352.
35. Zhang, Z., Zhang, R., McClements, D.J., Encapsulation of β-carotene in alginate-based hydrogel beads: Impact on physicochemical stability and bioaccessibility. Food Hydrocolloids 61 (2016), 1–10.
36. Zhang, Z., Zhang, R., Zou, L., McClements, D.J., Tailoring lipid digestion profiles using combined delivery systems: Mixtures of nanoemulsions and filled hydrogel beads. RSC Advances, 6(70), 2016.
37. Zhang, Z.P., Zhang, R.J., Chen, L., Tong, Q.Y., McClements, D.J., Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract. European Polymer Journal 72 (2015), 698–716.
38. Zhang, Z.P., Zhang, R.J., Tong, Q.Y., Decker, E.A., McClements, D.J., Food-grade filled hydrogels for oral delivery of lipophilic active ingredients: Temperature-triggered release microgels. Food Research International 69 (2015), 274–280.
39. Zhang, Z.P., Zhang, R.J., Zou, L.Q., Chen, L., Ahmed, Y., Al Bishri, W., McClements, D.J., Encapsulation of curcumin in polysaccharide-based hydrogel beads: Impact of bead type on lipid digestion and curcumin bioaccessibility. Food Hydrocolloids 58 (2016), 160–170.