Effect of tea polyphenols on chitosan packaging for food preservation: Physicochemical properties, bioactivity, and nutrition.

Chitosan packaging has been widely studied for food preservation, the application of which is expanded by the incorporation of tea polyphenols. This paper reviews the influence of tea polyphenols incorporation on chitosan-based packaging from the perspectives of physicochemical properties, bioactivity used for food preservation, and nutritional value. The physicochemical properties included optical properties, mechanical properties, water solubility, moisture content, and water vapor barrier property, concluding that the addition of tea polyphenols improved the opacity, water solubility, and water vapor barrier property of chitosan packaging, and the mechanical properties and water content were decreased. The bioactivity used for food preservation, that is antioxidant and antimicrobial properties, is enhanced by tea polyphenols, improving the preservation of food like meat, fruits, and vegetables. In the future, efforts will be needed to improve the mechanical properties of composite film and adjust the formula of tea polyphenols/chitosan composite film to apply to different foods. Besides, the identification and development of high nutritional value tea polyphenol/chitosan composite film is a valuable but challenging task. This review is expected to scientifically guide the application of tea polyphenols in chitosan packaging.

The potential of curcumin-based co-delivery systems for applications in the food industry: Food preservation, freshness monitoring, and functional food.

Currently, curcumin-based co-delivery systems are receiving widespread attention. However, a systematic summary of the possibility of curcumin-based co-delivery systems used for the food industry from multiple directions based on the functional characteristics of curcumin is lacking. This review details the different forms of curcumin-based co-delivery systems including the single system of nanoparticle, liposome, double emulsion, and multiple systems composed of different hydrocolloids. The structural composition, stability, encapsulation efficiency, and protective effects of these forms are discussed comprehensively. The functional characteristics of curcumin-based co-delivery systems are summarized, involving biological activity (antimicrobial and antioxidant), pH-responsive discoloration, and bioaccessibility/bioavailability. Correspondingly, potential applications for food preservation, freshness detection, and functional foods are introduced. In the future, more novel co-delivery systems for active ingredients and food matrices should be developed. Besides, the synergistic mechanisms between active ingredients, delivery carrier/active ingredient, and external physical condition/active ingredient should be explored. In conclusion, curcumin-based co-delivery systems have the potential to be widely used in the food industry.

A review of food preservation based on zein: The perspective from application types of coating and film.

The application of zein in food preservation was discussed from a unique perspective of application types, including coating and film. For the study of coating, edibility is considered because the coating adheres to the surface of food directly. For the study of film, plasticizers improve their mechanical properties, while barrier performance and antibacterial performance are achieved by nanoparticles; the incorporation of polyphenols is mainly due to their antibacterial and antioxidant properties; other biopolymers realize the complementarity between zein and biopolymers within films. In the future, the interaction between the edible coating and food matrix needs to be concerned. The mechanism of various exogenous additives and zein in the film should be noticed. Importantly, food safety and the possibility of large-scale application should be followed. Additionally, the intelligent response is one of the key development directions of zein-based film in the future.

A review of curcumin in food preservation: Delivery system and photosensitization.

As a natural polyphenol, curcumin has been used as an alternative to synthetic preservatives in food preservation. Different from previous reviews that mainly focus on the pH-responsive discoloration of curcumin to detect changes in food quality in real time, this paper focuses on the perspective of the delivery system and photosensitization of curcumin for food preservation. The delivery system is an effective means to overcome the challenges of curcumin like instability, hydrophobicity, and low bioavailability. Curcumin as a photosensitizer can effectively sterilize to preserve food. The practical fresh-keeping effects of the delivery system and photosensitization of curcumin on foods (fruits/vegetables, animal-derived food, and grain) were summarized comprehensively, including shelf-life extension, maintenance of physicochemical properties, nutritional quality, and sensory. Future research should focus on the development of novel curcumin-loaded materials used for food preservation, and most importantly, the biosafety and accumulation toxicity associated with these materials should be explored.

Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material.

With the high production and consumption of tea around the world, efficient utilization of tea byproducts (tea pruning, tea residues after production, and drinking) is the focus of improving the economy of the tea industry. This review comprehensively discusses the efficient utilization of tea resources by encapsulation from the dual perspectives of core material and wall material. The core material is mainly tea polyphenols, followed by tea oils. The encapsulation system for tea polyphenols includes microcapsules, nanoparticles, emulsions, gels, conjugates, metal-organic frameworks, liposomes, and nanofibers. In addition, it is also diversified for the encapsulation of tea oils. Tea resources as wall materials refer to tea saponins, tea polyphenols, tea proteins, and tea polysaccharides. The application of the tea-based delivery system widely involves functionally fortified food, meat preservation, film, medical treatment, wastewater treatment, and plant protection. In the future, the coencapsulation of tea resources as core materials and other functional ingredients, the precise targeting of these tea resources, and the wide application of tea resources in wall materials need to be focused on. In conclusion, the described technofunctional properties and future research challenges in this review should be followed.

Construction of biopolymer-based nanoencapsulation of functional food ingredients using the pH-driven method: a review.

Biopolymer-based nanoencapsulation presents great performance in the delivery of functional food ingredients. In recent years, the pH-driven method has received considerable attention due to its unique characteristics of low energy and organic solvent-free during the construction of biopolymer-based nanoencapsulation. This review summarized the fundamental knowledge of pH-driven biopolymer-based nanoencapsulation. The principle of the pH-driven method is the protonation reaction of functional food ingredients that change with pH. The stability of functional food ingredients in an alkaline environment is a prerequisite for the adoption of this method. pH regulator is also an important influencing factor. Different coating materials used to the pH-driven nanoencapsulation were discussed, including single and composite materials, mainly focusing on proteins. Besides, the application evaluations of pH-driven nanoencapsulation in food were analyzed. The future development trends will be the influence of pH regulators on the carrier, the design of new non-protein-based carriers, the quantification of driving forces, the absorption mechanism of encapsulated nutrients, and the molecular interaction between the wall material and the intestinal mucosa. In conclusion, pH-driven biopolymer-based nanoencapsulation of functional food ingredients will have broad prospects for development.

A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to application.

Zein-based nanoparticles loaded with bioactive compounds have positive prospects in the food industry, but an important limiting factor for development is colloidal instability. Currently, extensive researches are focused on solving the instability of zein nanoparticles, but since the beginning of the studies, there has not been a summary of the factors affecting the stability of zein-based nanoparticles. In the present work, the factors were reviewed comprehensively from the perspective of carrier construction and application evaluation. The former mainly includes type, quantity, and characteristics of biopolymer, the mass ratio of biopolymer/bioactive compound to zein, blending sequence of biopolymer, and location of encapsulated bioactive compounds. The latter mainly includes pH, heating, ionic strength, storage, freeze-drying, and gastrointestinal digestion. The former is the prerequisite for the success of the latter. The challenge is that stability research is limited to the laboratory level, and it is difficult to ensure that the stability results are suitable for commercial food matrices due to their complexity. At the laboratory level, the future trends are the influence of external energy and the cross-complexity and uniformity of stability research. The review is expected to provide systematic understanding and guidance for the development of zein-based nanoparticles stability.

Recent advances in delivery systems of fucoxanthin.

Fucoxanthin is a carotenoid derived from marine algae/microalgae, which has wide application in the food industry. This review first proposes the promotion development of fucoxanthin delivery systems from the perspective of diverse biological activities, extraction complexity, instability, poor aqueous solubility, and low bioavailability. The materials for the delivery systems of fucoxanthin mainly include protein, polysaccharide, and lipid. Colloidal structures include nanoparticles, microcapsules, emulsions, gels, coacervates, and nanofibers. Delivery systems exhibited positive effects on the stability, release, bioavailability, and bioactivity of fucoxanthin. Currently, the reported applications of fucoxanthin in food are limited. A variety of colloidal structures should be constructed to provide options for fucoxanthin applications in different foods, and the applicability of fucoxanthin colloidal structures in commercial products should be advanced. Additionally, a set of internationally unified evaluation criteria for fucoxanthin stability and bioavailability should be established.

Delivery of curcumin by shellac encapsulation: Stability, bioaccessibility, freeze-dried redispersibility, and solubilization.

Curcumin is an active ingredient with multiple functions, however, its application is limited by its low stability, bioaccessibility, freeze-dried redispersibility, and solubilization. The work aims to improve the application of curcumin (Cur) by encapsulation. Shellac was the wall material inspired by its pH-dependent deprotonation and amphiphilic nature to form nanoparticles. The curcumin/shellac nanoparticles (S/Cur) exhibited a bright spot of high loading capacity (the maximum of higher than 70 %), while still having high encapsulation efficiency (the minimum of higher than 85 %). Transmission electron microscopy showed that S/Cur was a spherical structure. It exhibited good physical stability, including pH (4.0-8.0), ionic strength (NaCl, < 900 mM), thermo stability (80 â„ƒ, 180 min), and storage stability (light and dark, 4 and 25 â„ƒ, 20 days). Meanwhile, the chemical stability was increased by encapsulation. Furthermore, the bioaccessibility of Cur was improved to 75.95 %, which is attributed to the pH response of shellac. Additionally, S/Cur had freeze-dried redispersibility and solubilization, which is proportional to the mass ratio of shellac-to-Cur. The mechanism of S/Cur formation involved hydrophobic interaction and hydrogen bonds, and the nanoconfined Cur was amorphous.

The encapsulation strategy to improve the survival of probiotics for food application: From rough multicellular to single-cell surface engineering and microbial mediation.

The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic encapsulation since 2020, especially precision engineering on microbial surfaces and microbial-mediated role. Currently, the encapsulation materials include polysaccharides and proteins, followed by lipids, which is a traditional mainstream trend, while novel plant extracts and polyphenols are on the rise. Other natural materials and processing by-products are also involved. The encapsulation types are divided into rough multicellular encapsulation, precise single-cell encapsulation, and microbial-mediated encapsulation. Recent emerging techniques include cryomilling, 3D printing, spray-drying with a three-fluid coaxial nozzle, and microfluidic. Encapsulated probiotics applied in food is an upward trend in which "classic probiotic foods" (yogurt, cheese, butter, chocolate, etc.) are dominated, supplemented by "novel probiotic foods" (tea, peanut butter, and various dry-based foods). Future efforts mainly include the effect of novel encapsulation materials on probiotics in the gut, encapsulation strategy oriented by microbial enthusiasm and precise encapsulation, development of novel techniques that consider both cost and efficiency, and co-encapsulation of multiple strains. In conclusion, encapsulation provides a strong impetus for the food application of probiotics.

The dual effect of shellac on survival of spray-dried Lactobacillus rhamnosus GG microcapsules.

Heat shock and hygroscopicity are two main factors that resulted in low viability of probiotics in spray-dried microcapsules during storage. Hydrophobic polyester shellac was combined with whey protein isolate (WPI) to solve this problem. The results suggested that although the survival rate after drying decreased from 20.63% to 0.01% with increased shellac to WPI ratio, the 1:1 shellac-WPI provided the best protection among all samples during storage. The consistence between moisture-adsorption-isotherm and bacterial inactivation constants confirmed the moisture barrier effect of shellac under moderate humidity. Single-droplet drying and differential scanning calorimeter revealed that shellac addition reduced the drying rate and glass transition temperature of microcapsules, which in turn decreased the membrane integrity and growth capability of the probiotics after drying. This study revealed the dual effect of hydrophobic material on instant and long-term survival of spray-dried probiotic microcapsules, which provided new sight to the design of composite wall materials.

pH-driven self-assembly of alcohol-free curcumin-loaded propylene glycol alginate nanoparticles.

The purpose of this paper was to explore the application of propylene glycol alginate (PGA) alone in alcohol-free curcumin-loaded nanoparticles (PGA/Cur) prepared by a pH-driven method to solve the curcumin shortcomings of low water solubility, stability and bioavailability. One of the bright spots of PGA/Cur was its extremely high loading capacity. PGA/Cur formed a spherical structure mainly by hydrophobic interaction and hydrogen bonding, making curcumin amorphous. PGA/Cur exhibited stability at pH 4.0-8.0 due to its high surface charges. PGA/Cur still showed a unimodal size distribution even under 3000 mM ionic strength. Heating caused uneven size distribution, but the smaller size still presented its thermostability. PGA/Cur exhibited good physical stability and slowed down the curcumin degradation with t1/2 of 37.47 days during storage. PGA/Cur could maintain structural integrity in gastric acid and released curcumin in the intestine, thus improving the bioaccessibility of curcumin. Additionally, PGA/Cur displayed the solubilization after lyophilization.

Development of pH-driven zein/tea saponin composite nanoparticles for encapsulation and oral delivery of curcumin.

The purpose of this paper was to overcome the challenges of curcumin by zein/tea saponin composite nanoparticles (Z/TSNPs) without any organic reagents and high-energy equipment. The spherical Z/TSNPs exhibited good physical stability, the conditions of which included pH at 5.0-8.0, heating at 80 ℃, ionic strength within 100 mM, and storage at 25 ℃ for 30 days. Meanwhile, Z/TSNPs showed excellent redispersibility. Z/TSNPs were used to encapsulate and deliver curcumin (Cur-Z/TSNPs), showing encapsulation efficiency and loading capacity of 83.73% and 22.33%, respectively. Cur-Z/TSNPs exhibited good chemical stability during storage, and the effect of light on Cur-Z/TSNPs was smaller than that of free curcumin. Furthermore, Cur-Z/TSNPs improved the solubilization and bioaccessibility of curcumin about 290 and 5 times, respectively. Besides, the encapsulation changed the crystalline state of curcumin to amorphous, and the pH-driven mechanism was probably related to hydrogen bonding, hydrophobic and electrostatic interactions.

One-step self-assembly of curcumin-loaded zein/sophorolipid nanoparticles: physicochemical stability, redispersibility, solubility and bioaccessibility.

Curcumin, a polyphenolic compound isolated from turmeric, exhibits various biological activities. The application of this nutraceutical in foods, however, is limited due to its extreme hydrophobicity, inferior stability, and poor bioaccessibility. The purpose of this paper is to prepare alcohol-free curcumin-loaded zein/sophorolipid nanoparticles (Cur-Z/SNPs) by one-step self-assembly to overcome the abovementioned challenges of curcumin. In detail, Cur-Z/SNPs were formed by mixing curcumin, zein, and sophorolipid under neutral conditions without any organic reagents or high energy equipment. The encapsulation efficiency and loading capacity of Cur-Z/SNPs were 94.08% and 11.50%, respectively. The spherical shape of Cur-Z/SNPs was observed by using a transmission electron microscope. The self-assembly mechanism involved hydrogen bonding, hydrophobic and electrostatic interactions, and the crystalline nature of curcumin changed to amorphous during self-assembly. Cur-Z/SNPs enhanced the zein denaturation resistance. They exhibited complete redispersibility and improved the aqueous solubility by approximately 246 times compared with free curcumin. The fresh Cur-Z/SNPs exhibited physicochemical stability at pH 5.0-8.0, ionic strength within 250 mM, and storage at 25 °C and 4 °C for 30 days. Notably, Cur-Z/SNPs could achieve excellent storage stability at room temperature as compared to those at refrigeration. Furthermore, lyophilization had a positive effect on storage stability, did not change the pH stability, and slightly reduced the ionic strength stability. Besides, Cur-Z/SNPs increased the 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH˙) scavenging capacity compared to free curcumin. The bioaccessibility of curcumin was increased by about 6 times by Cur-Z/SNPs. These findings provided new insight into the application of hydrophobic nutrients in alcohol-free functional foods.

The absorption of glycosaminoglycans of different molecular weight obtained from Apostichopus japonicus: an in vitro and in situ study.

The purpose of this study was to investigate the absorption and transport of glycosaminoglycan from Apostichopus japonicus (AHG) and its depolymerized derivatives (DAHG-1, DAHG-2, DAHG-3). The AHG and depolymerized AHGs (DAHGs) were characterized by high-performance gel permeation chromatography (HPGPC), Raman spectroscopy and atomic force microscopy (AFM). The results showed that there was no significant difference of an AHG primary structure and functional groups during the depolymerization. Meanwhile, AFM observation showed that AHG and DAHGs possessed linear structures. In this study, a rapid and sensitive liquid chromatographic post-column derivatization method was used to investigate the absorption of AHG and DAHGs with the Caco-2 cell model, the M cell model and the intestinal recirculating perfusion. It was found that AHG and DAHGs can be absorbed in the intestine, and their transport involved endocytosis.

Self-assembled composite nanoparticles based on zein as delivery vehicles of curcumin: role of chondroitin sulfate.

Composite nanoparticles composed of zein and chondroitin sulfate (CS) were self-assembled by the method of antisolvent precipitation to deliver curcumin (ZCCNPs). The structure of ZCCNPs changed from spheres to microaggregates with the increase of CS, involving hydrogen bonding and electrostatic and hydrophobic effects. The resistance of ZCCNPs to degeneration was improved by CS. The encapsulation efficiency of curcumin was enhanced by CS and showed the maximum (91.97%) when the mass ratio of zein-to-CS was 1 : 1 (ZCCNPs1:1). The crystallinity of curcumin changed to amorphous in ZCCNPs1:1. ZCCNPs1:1 exhibited great stability at pH 3.0-8.0, and it showed excellent thermostability at 35, 55, and 80 °C respectively for 120 min when the pH was 4.0 or 6.0. Meanwhile, it showed great storage stability at 4 and 22 °C respectively for 30 days. The retention rate of curcumin in ZCCNPs1:1 was higher than 65% within 8 days. The presence of CS improved the antiproliferative activity of curcumin-loaded zein nanoparticles (Cur-ZNPs) to HCT116 cells. ZCCNPs1:1 exhibited higher bioaccessibility (42.36%) than Cur-ZNPs. In addition, ZCCNPs1:1 exhibited excellent biocompatibility evaluated using in vitro cytotoxicity assay on NCM460 cells. The studies indicate that the delivery system fabricated in our work would be efficient for improving the application of hydrophobic nutrients in functional foods.

Selective, highly efficient extraction of Cr(III), Pb(II) and Fe(III) from complex water environment with a tea residue derived porous gel adsorbent.

A novel macroporous (~150 µm) double network hydrogel (TR/PAA) was prepared from tea residue and acrylic acid, and its performance was systematically evaluated. The static adsorption experiments showed that gel exhibited high selectivity and adsorption capacity, ultrafast kinetics (~10 min) for Cr(III), Pb(II) and Fe(III). The adsorption behavior showed heterogeneous and chemisorption process adsorption capacities of 206.19, 253.16, and 94.88 mg g-1 for Cr(III), Pb(II) and Fe(III), respectively. In pluralistic systems, TR/PAA showed the adsorption order of Fe(III) > Cr(III) > Pb(II). Mechanism studies confirm that nitrogen and oxygen-containing functional groups play a major role in the adsorption process. In the fixed-bed column experiments, the treatment volume of simulated wastewater reached 1400 bed volumes (BV) (21.6 L), producing only 7 BV (323 mL) eluent. This work provides a new avenue for the combination of TR/PAA reuse and heavy metal removal, which is expected to be applied in actual wastewater treatment.

Fabrication and characterization of zein nanoparticles by dextran sulfate coating as vehicles for delivery of curcumin.

Zein nanoparticles (ZNPs) have limited use as a result of its poor colloidal stability. The goal of this paper is to stabilize ZNPs using a sulfated anionic polysaccharide-dextran sulfate (DS). Zein/DS composite nanoparticles (ZDSNPs) were fabricated by antisolvent precipitation method at pH 4.0 with an optimal zein-to-DS ratio of 1:2 (w/w). ZDSNPs exhibited good stability to pH, heating and storage. Additionally, ZDSNPs showed spherical structures formed primarily by electrostatic attractions, hydrogen bonding and hydrophobic interactions. The incorporation of DS led to the change in secondary structure of zein. The surface hydrophobicity of ZNPs reduced owing to the deposition of DS. And ZDSNPs were basically nontoxic to normal colonic epithelial cell lines-NCM460 cell lines. ZDSNPs were successfully used to encapsulate curcumin. The encapsulation efficiency of curcumin-loaded ZDSNPs (ZDSCNPs) was 85.37%, which was significantly higher than that of curcumin-loaded ZNPs. In addition, ZDSCNPs exhibited improved storage stability and bioaccessibility of curcumin.

Fabrication and Characterization of Lutein-Loaded Nanoparticles Based on Zein and Sophorolipid: Enhancement of Water Solubility, Stability, and Bioaccessibility.

Lutein is a hydrophobic carotenoid with various beneficial biological activities. Its use as a functional food, however, is currently limited by its low-water solubility, chemical instability, and poor bioavailability. The purpose of this work is to fabricate lutein-loaded nanoparticles to overcome these challenges. Lutein was encapsulated in zein nanoparticles coated with sophorolipid (ZSLNPs). The properties of ZSLNPs were characterized by transmission electron microscopy and dynamic light scattering. The results showed that the ZSLNPs were spheres with particle size around 200 nm and negative surface potentials (ζ = -54 mV). The encapsulation efficiency and loading capacity of the lutein in the ZSLNPs was 90.04% and 0.82%, respectively. Infrared spectroscopy analysis indicated that the dominant driving forces of the ZSLNPs formation mainly included electrostatic, hydrophobic interactions and hydrogen bonding. X-ray analysis showed that the encapsulated lutein was in an amorphous form. Circular dichroism analysis suggested that the incorporation of lutein or sophorolipid led to the change in secondary structure of zein. In addition, the ZSLNPs had good stability, redispersibility, and increased the water solubility of lutein. Furthermore, in vitro studies showed that the ZSLNPs had great biocompatibility and bioaccessibility of lutein. Overall, these findings indicated that the core/shell nanoparticles developed in the work may be suitable for encapsulating this important nutrient in functional foods.

Fabrication of stable zein nanoparticles by chondroitin sulfate deposition based on antisolvent precipitation method.

The purpose of this work is to stabilize zein nanoparticles with anionic polysaccharides-chondroitin sulfate (CS) to overcome the poor colloidal stability of zein nanoparticles. The average molecular weight of CS was 20.51 kDa and the disaccharide composition of CS was 70.71% monosulfated disaccharide Di2S and 29.29% disulfated disaccharide Di2,6 diS. Zein/CS composite nanoparticles were fabricated by antisolvent precipitation method at pH 4.0. The optimal mass ratio of zein to CS was 1:1 (w/w). Zein/CS composite nanoparticles showed mean size of 148 nm and PDI < 0.2, maintaining great stability at pH 3.0 to 8.0. Meanwhile, these prepared nanoparticles were also stable to heat treatment and was stable to a range of ionic strength of 0-15 mM at pH 4.0 and 0-10 mM at pH 7.0. The composite nanoparticles exhibited regular spherical structures, and CS was deposited on the surface of zein mainly by electrostatic interactions. In the process, the addition of urea and sodium dodecyl sulfate indicated that it also involved both hydrogen bonding and hydrophobic interactions. In addition, cytotoxicity assay on human renal epithelial cells-293 cells indicated that zein/CS composite nanoparticles were essentially nontoxic.