Nano-encapsulation of olive leaf phenolic compounds through WPC-pectin complexes and evaluating their release rate

In this study, W/O micro-emulsions as primary emulsions and a complex of whey protein concentrate (WPC) and pectin in the external aqueous phase were used to produce W/O/W emulsions. Average droplet size of primary W/O emulsion and multiple emulsions stabilized by WPC or WPC-pectin after one day of production was 6.16, 675.7 and 1443 nm, respectively, which achieved to 22.97, 347.7 and, 1992.4 nm after 20 days storage without any sedimentation. The encapsulation efficiency of phenolic compounds for stabilized W/O/W emulsions with WPC and WPC-pectin were 93.34 and 96.64, respectively, which was decreased to 72.73 and 88.81 at 20th storage day. The lowest release of phenolics observed in multiple emulsions of WPC-pectin. These results suggest that nano-encapsulation of olive leaf extract within inner aqueous phase of W/O/W emulsions was successful, and there could be a high potential for the application of olive leaf extract in fortification of food products. © 2015 Elsevier B.V

Production of food nanomaterials by specialized equipment

In the past decade, there has been a great interest in using nanotechnology by different industries, including food, pharmaceutical, and beauty. Nanotechnology provides many advantages to produce functional compounds which tend to be delivered for desired properties, such as protection from the environment or food matrix, controlled release, and increased bioavailability and bioaccessibility (Muhammad et al., 2019, Sedaghat Doost et al., 2019b, Sedaghat Doost et al., 2018c). There is a variety of methods to prepare food nanomaterials. Specialized equipment is frequently employed for the production of efficient nano-delivery systems, which is the focus of this chapter; the basic principle of conventional and recent techniques, as well as their advantages and disadvantages are described

Nanostructures of whey proteins for encapsulation of food ingredients

Nanoencapsulation in the Food Industry series, vol.1The most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-based nanostructured systems (i.e., whey protein isolate, whey protein concentrate, -lactoglobulin, and -lactalbumin) for encapsulation of food ingredients. These protein nanostructures have unique properties, such as a high nutritional value, GRAS nature, gelling capability, and can be easily prepared and controlled. They have also the ability to conjugate a large variety of food ingredients (e.g., antioxidants, vitamins, minerals, flavors, and odors) via amino groups or ionic and hydrophobic interactions. This behavior will prevent the degradation of sensitive bioactives, while permitting a site-specific action and controlled delivery rate due to the swelling behavior of the gel in reaction to external and physical stimuli such as temperature, enzymes, pH, or ionic strength), thus contributing to an improved bioavailability of such ingredients. The potential of whey protein nanostructures for encapsulation and controlled delivery of food ingredients will be addressed in a critical manner in this chapter. Moreover, various techniques used for their nanoencapsulation and evaluation of their stability during storage will also be discussed. The behavior and bioavailability of whey nanostructures and their associated/encapsulated food ingredients will be discussed using insights from in vitro and in vivo gastrointestinal systems together with potential cytotoxicity, cellular uptake, and allergenicity via in vitro cell lines. Finally, examples of such nanostructures applied in food matrices will be described, as well as the main challenges for their commercial use.FCTCNPqCOMPETE 2020NORTE 2020Oscar L. Ramos, and Ricardo N. Pereira acknowledge their Post-Doctoral grants (SFRH/BPD/ 80766/2011 and SFRH/BPD/81887/2011, respectively) and Daniel A. Madalena and Rodrigues R. Martins acknowledge their Doctoral grants (SFRH/BD/129127/2017 and SFRH/BD/ 110723/2015, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). Lívia S. Simões gratefully acknowledges her grant to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil) from Brazil. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/Multi/50016/2019 and UID/BIO/04469 units and COMPETE 2020 (POCI-01-0145- FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.info:eu-repo/semantics/publishedVersio