Literature DB >> 31226521

Ultrasound-assisted preparation of different nanocarriers loaded with food bioactive ingredients.

Roya Koshani1, Seid Mahdi Jafari2.   

Abstract

Developing green and facile approaches to produce nanostructures suitable for bioactives, nanoencapsulation faces some challenges in the nutraceutical and food bioactive industries due to potential risks arising from nanomaterials fabrication and consumption. High-intensity ultrasound is an effective technology to generate different bio-based structures in sub-micron or nanometer scale. This technique owing to some intrinsic advantages such as safety, straightforward operation, energy efficiency, and scale-up potential, as well as, ability to control over size and morpHology has stood out among various nanosynthetic routes. Ultrasonically-provided energy is mainly transferred to the droplets and particles via acoustic cavitation (which is formation, growth, and implosive collapse of bubbles in solvent). This review provides an outlook on the fundamentals of ultrasonication and some applicable setups in nanoencapsulation. Different kinds of nanostructures based on surfactants, lipids, proteins and carbohydrates formed by sonication, along with their advantages and disadvantages are assessed from the viewpoint of stability, particle size, and process impacts on some functionalities. The gastrointestinal fate and safety issues of ultrasonically prepared nanostructures are also discussed. Sonication, itself or in combination with other encapsulation approaches, alongside biopolymers generate nano-engineered carriers with enough stability, small particle sizes, and a low polydispersity. The nano-sized systems improve techno-functional activities of encapsulated bioactive agents including stability, solubility, dissolution, availability, controlled and targeted release profile in vitro and in vivo plus other bioactive properties such as antioxidant and antimicrobial capacities. Ultrasonically prepared nanocarriers show a great potential in fortifying food products with desired bioactive components, especially for the industrial applications.
Copyright © 2019 Elsevier B.V. All rights reserved.

Entities:  

Keywords:  Food bioactives; Nanocarriers; Nanoencapsulation; Nanostructures; Sonication

Year:  2019        PMID: 31226521     DOI: 10.1016/j.cis.2019.06.005

Source DB:  PubMed          Journal:  Adv Colloid Interface Sci        ISSN: 0001-8686            Impact factor:   12.984


  6 in total

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Journal:  Front Bioeng Biotechnol       Date:  2022-02-07

Review 2.  Involvement of Resveratrol against Brain Cancer: A Combination Strategy with a Pharmaceutical Approach.

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Journal:  Molecules       Date:  2022-07-21       Impact factor: 4.927

3.  Nano-Formulation Endows Quorum Quenching Enzyme-Antibiotic Hybrids with Improved Antibacterial and Antibiofilm Activities against Pseudomonas aeruginosa.

Authors:  Kristina Ivanova; Aleksandra Ivanova; Javier Hoyo; Silvia Pérez-Rafael; Tzanko Tzanov
Journal:  Int J Mol Sci       Date:  2022-07-11       Impact factor: 6.208

Review 4.  Encapsulation of Nutraceuticals in Yoghurt and Beverage Products Using the Ultrasound and High-Pressure Processing Technologies.

Authors:  Mayumi Silva; Mayur Raghunath Kadam; Dilusha Munasinghe; Akalya Shanmugam; Jayani Chandrapala
Journal:  Foods       Date:  2022-09-27

5.  Nanosensors and particles: a technology frontier with pitfalls.

Authors:  Viola Vogel
Journal:  J Nanobiotechnology       Date:  2019-10-28       Impact factor: 10.435

6.  Polysaccharide-Based Multilayer Nano-Emulsions Loaded with Oregano Oil: Production, Characterization, and In Vitro Digestion Assessment.

Authors:  Luz Espinosa-Sandoval; Claudia Ochoa-Martínez; Alfredo Ayala-Aponte; Lorenzo Pastrana; Catarina Gonçalves; Miguel A Cerqueira
Journal:  Nanomaterials (Basel)       Date:  2021-03-30       Impact factor: 5.076

  6 in total

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