scholarly journals Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions

Molecules ◽  
2019 ◽  
Vol 24 (4) ◽  
pp. 727 ◽  
Author(s):  
Xue Shen ◽  
Tianqi Fang ◽  
Jian Zheng ◽  
Mingruo Guo
Keyword(s):  
Whey Protein ◽  
Droplet Size ◽  
Cellular Uptake ◽  
Water Solubility ◽  
Entrapment Efficiency ◽  
Protein Isolate ◽  
Tween 20 ◽  
Natural Pigment ◽  
Physicochemical Stability ◽  
Potential Benefits

Astaxanthin, a natural pigment carotenoid, is well known for its potential benefits to human health. However, its applications in the food industry are limited, due to its poor water-solubility and chemical instability. Six different emulsifiers were used to prepare astaxanthin-loaded emulsions, including whey protein isolate (WPI), polymerized whey protein (PWP), WPI-lecithin, PWP-lecithin, lecithin, and Tween20. The droplet size, zeta potential, storage stability, cytotoxicity, and astaxanthin uptake by Caco-2 cells were all investigated. The results showed that the droplet size of the emulsions ranged from 194 to 287 nm, depending on the type of emulsifier used. The entrapment efficiency of astaxanthin was as high as 90%. The astaxanthin-loaded emulsions showed good physicochemical stability during storage at 4 °C. The emulsifier type had a significant impact on the degradation rate of astaxanthin (p < 0.05). Cellular uptake of astaxanthin encapsulated into the emulsions was significantly higher than free astaxanthin (p < 0.05). Emulsion stabilized with WPI had the highest cellular uptake of astaxanthin (10.0 ± 0.2%), followed, in order, by that with PWP (8.49 ± 0.1%), WPI-lecithin (5.97 ± 0.1%), PWP-lecithin (5.05 ± 0.1%), lecithin (3.37 ± 0.2%), and Tween 20 (2.1 ± 0.1%). Results indicate that the whey protein-based emulsion has a high potential for improving the cellular uptake of astaxanthin.

scholarly journals Improving the Functional Activities of Curcumin Using Milk Proteins as Nanocarriers

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 986
Author(s):  
Soad Taha ◽  
Ibrahim El-Sherbiny ◽  
Toshiki Enomoto ◽  
Aida Salem ◽  
Emiko Nagai ◽  
...  
Keyword(s):  
Whey Protein ◽  
Milk Proteins ◽  
Entrapment Efficiency ◽  
Sodium Caseinate ◽  
Physicochemical Characteristics ◽  
Antimicrobial Activities ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Potential Benefits

Curcumin is one of the most common spices worldwide. It has potential benefits, but its poor solubility and bioavailability have restricted its application. To overcome these problems, this study aimed to assess the efficacy of sodium caseinate (SC), α-lactalbumin (α-La), β-lactoglobulin (β-lg), whey protein concentrate (WPC) and whey protein isolate (WPI) as nanocarriers of curcumin. Furthermore, the antioxidant, anticancer and antimicrobial activities of the formed nanoparticles were examined. The physicochemical characteristics of the formed nanoparticles as well as the entrapment efficiency (%) and the in vitro behavior regarding the release of curcumin (%) were examined. The results showed that the formation of curcumin–milk protein nanoparticles enhanced both the entrapment efficiency and the in vitro behavior release of curcumin (%). Cur/β-lg nanoparticles had the highest antioxidant activity, while SC and WPC nanoparticles had the highest anticancer effect. The antimicrobial activity of the formed nanoparticles was much higher compared to curcumin and the native milk proteins.

scholarly journals Improved Storage Properties and Cellular Uptake of Casticin-Loaded Nanoemulsions Stabilized by Whey Protein-Lactose Conjugate

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1640
Author(s):  
Bei Zhang ◽  
Miao Lei ◽  
Wenjing Huang ◽  
Gang Liu ◽  
Fangcheng Jiang ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cellular Uptake ◽  
Water Solubility ◽  
Average Diameter ◽  
Protein Isolate ◽  
Dependent Manner ◽  
Functional Activities ◽  
Effective Delivery ◽  
Pharmaceutical Industries ◽  
Mcf 7

Casticin has wide-ranging functional activities, but its water solubility is poor in food products. Here, a nanoemulsion stabilized by Maillard whey protein isolate conjugates (MWPI) was fabricated to encapsulate casticin. The nanoemulsion, with an average diameter of 200 nm, possessed the capability to load 700 μg/g casticin. MWPI-stabilized nanoemulsion showed better stability than that of the WPI nanoemulsion during 4 weeks of storage. Both the inhibition effects of the casticin-loaded nanoemulsion on cancer cells and the process of cellular uptake were studied. Results revealed that the casticin-loaded nanoemulsion had better inhibitory activity in HepG2 and MCF-7 cells than free casticin. Cellular uptake of the nanoemulsion displayed a time-dependent manner. After the nanoemulsion passed into HepG2 and MCF-7 cells, it would locate in the lysosome but not in the nucleus. The main pathway for the nanoemulsion to enter HepG2 cells was pinocytosis, whereas, it entered MCF-7 predominantly through the clathrin-mediated pit. This work implies that MWPI-stabilized nanoemulsions could be utilized as an effective delivery system to load casticin and have the potential to be applied in the food and pharmaceutical industries.

Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles

2020 ◽  
Vol 26 (8) ◽  
pp. 666-675
Author(s):  
Zahra Moradi
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Alumina Nanoparticles ◽  
Vapor Permeability ◽  
Al2o3 Nanoparticles ◽  
Bionanocomposite Films ◽  
The Impact

Considering environmental pollution caused by the non-biodegradable polymers used in food packaging, developing and enhancing the properties of biodegradable films seem to be necessary. For this aim, in the present study, kefiran-whey protein isolate bionanocomposite films were prepared and the impact of different concentrations (1, 3 and 5% w/w) of Al2O3 (alumina) nanoparticles on their physical, morphological, thermal and mechanical properties was studied. Based on the obtained results, an increase in the nanoparticles content led to a significant decrease (p < 0.05) in the water vapor permeability, moisture absorption, moisture content, and water solubility. Scanning electron microscope images showed a homogeneous structure, confirming the good dispersion of alumina nanoparticles with smooth surface up to concentration of 3%. In addition, both thermal stability and mechanical properties of the films were improved by the increased concentrations of alumina. The results of X-ray diffraction indicated that the intensity of the crystalline peaks of film increased with the addition of Al2O3 to kefiran-whey protein isolate matrix. By considering all results, the concentration of 3% was proposed as the appropriate concentration of Al2O3 for the nano-reinforcement of kefiran-whey protein isolate bionanocomposites.

Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

2018 ◽  
Vol 9 (2) ◽  
pp. 982-990 ◽  
Author(s):  
Somayeh Zamani ◽  
Nicholas Malchione ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Tween 20 ◽  
Internal Phase ◽  
Shelf Stable

High internal phase emulsions (HIPE) prepared using whey protein microgels (WPMs) as a surfactant were demonstrated to have substantially higher stability than HIPEs prepared using similar loadings of non-gelled whey protein isolate (WPI) or Tween 20.

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

2012 ◽  
Vol 7 (6) ◽  
Author(s):  
Mariya A. Dushkova ◽  
Nikolay D. Menkov ◽  
Nesho G. Toshkov
Keyword(s):  
Moisture Content ◽  
Whey Protein ◽  
Protein Level ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Significant Rise ◽  
Feed Moisture ◽  
Feed Protein ◽  
Potato Flakes

The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed - 200 rpm; compression ratio - 3:1; extruders temperature zones - 120, 150, 160 °C; diameter of the nozzle - 5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

scholarly journals Properties of Biocomposite Film Based on Whey Protein Isolate Filled with Nanocrystalline Cellulose from Pineapple Crown Leaf

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4278
Author(s):  
Fitriani Fitriani ◽  
Sri Aprilia ◽  
Nasrul Arahman ◽  
Muhammad Roil Bilad ◽  
Hazwani Suhaimi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Food Packaging ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Principal Component ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nanocrystalline Cellulose ◽  
Casting Technique

Among the main bio-based polymer for food packaging materials, whey protein isolate (WPI) is one of the biopolymers that have excellent film-forming properties and are environmentally friendly. This study was performed to analyse the effect of various concentrations of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) on the properties of whey protein isolate (WPI) films using the solution casting technique. Six WPI films were fabricated with different loadings of NCC from 0 to 10 % w/v. The resulting films were characterised based on their mechanical, physical, chemical, and thermal properties. The results show that NCC loadings increased the thickness of the resulting films. The transparency of the films decreased at higher NCC loadings. The moisture content and moisture absorption of the films decreased with the presence of the NCC, being lower at higher NCC loadings. The water solubility of the films decreased from 92.2% for the pure WPI to 65.5% for the one containing 10 % w/v of NCC. The tensile strength of the films peaked at 7% NCC loading with the value of 5.1 MPa. Conversely, the trend of the elongation at break data was the opposite of the tensile strength. Moreover, the addition of NCC produced a slight effect of NCC in FTIR spectra of the WPI films using principal component analysis. NCC loading enhanced the thermal stability of the WPI films, as shown by an increase in the glass transition temperature at higher NCC loadings. Moreover, the morphology of the films turned rougher and more heterogeneous with small particle aggregates in the presence of the NCC. Overall, the addition of NCC enhanced the water barrier and mechanical properties of the WPI films by incorporating the PCL-based NCC as the filler.

Analysis of Packaging Properties of Composite Antibacterial Films by Response Surface Model

2015 ◽  
Vol 799-800 ◽  
pp. 8-15
Author(s):  
Yu Ting Zhang ◽  
Qiao Lei ◽  
Yi Ni Zhao ◽  
Jian Qiang Bao
Keyword(s):  
Tensile Strength ◽  
Response Surface ◽  
Whey Protein ◽  
Water Solubility ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Light Transmittance ◽  
Potassium Sorbate ◽  
Elongation At Break ◽  
Film Forming

Four factors with three level Box-Behnken response surface design was employed to investigate the influence of whey protein isolate, sodium caseinate, glycerol and potassium sorbate concentrations in antibacterial films on mechanical properties, optical properties and water solubility. Analysis of variance and regression coefficients of models for responses showed that quadratic models were significant to predict tensile strength, light transmittance, haze and water solubility of the films, whereas elongation at break could be fitted by linear models. Among all the film-forming components, glycerol and sodium caseinate were important factors to affect these packaging properties. Sodium caseinate and glycerol contributed to increasing the elongation at break and light transmittance. With the addition of glycerol, tensile strength decreased, while sodium caseinate increased tensile strength and water solubility of films and decreased haze. Whey protein isolate=6.84g, sodium caseinate=5.11g, glycerol=35.00% and potassium sorbate=1.50g in 200ml film-forming solution would yield the film with tensile strength=9.45MPa, elongation at break=49.44%, light transmittance=65.61%, haze=15.13% and water solubility =56.02% through the optimization study.

scholarly journals Development of Antibacterial Nanocomposite: Whey Protein-Gelatin-Nanoclay Films with Orange Peel Extract and Tripolyphosphate as Potential Food Packaging

2019 ◽  
Vol 2019 ◽  
pp. 1-9 ◽  
Author(s):  
Behrokh Shams ◽  
Nadereh Golshan Ebrahimi ◽  
Faramarz Khodaiyan
Keyword(s):  
Whey Protein ◽  
Food Packaging ◽  
Water Solubility ◽  
Antibacterial Properties ◽  
Orange Peel ◽  
Protein Isolate ◽  
Natural Food ◽  
Cloisite 30B ◽  
Orange Peel Extract ◽  
Peel Extract

Antibacterial and biodegradable whey protein isolate (WPI-) gelatin nanocomposites were prepared using natural orange peel extract (OPE) in percentage of 7, 14, and 21% (v/v solution) and Cloisite 30B (5% w/w dry whey protein) made by a casting method. Mechanical, physical, and antibacterial properties of prepared films were measured as a function of OPE concentration. Higher concentrations of OPE led to higher antibacterial activity, tensile strength, and water solubility, but lower moisture content and transparency. The films microstructures were studied by field emission scanning electron microscopy (FESEM) and ATR-FTIR. Overall, the film containing 21%(v/v) OPE resulted in the best antibacterial, mechanical, and physical performance. Addition of tripolyphosphate (TPP) as a crosslinker to this sample led to the significant increase in transparency. Cloisite 30B, OPE, and TPP can therefore be used to improve the properties of WPI films as a promising natural food packaging.

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