Abstract Organic and inorganic nanoparticles can be used in food and food contact materials. Most... more Abstract Organic and inorganic nanoparticles can be used in food and food contact materials. Mostly, they are used to provide antimicrobial activity, nanoencapsulation of nutrients, and smart food packaging. Food products prepared through nanotechnology methods and tools have garnered great attention worldwide. Thus the number of nanofood products present in market is increasing fast and continuously. Limited knowledge about the potential risks of nanoparticles ingested, inhaled, or to which directly exposed can lead to serious consequences. These ultratiny particles may potentially cause circulatory, cardiovascular, and pulmonary diseases due to their ability to pass biological barriers in the body. Assessment of risk factors, informing the community, and establishment of regulations should be taken into consideration. There are some efforts to exhibit guidelines, recommendations, and regulations related to the management of detection, definition, toxicity, exposure, safe handling, and use of nanomaterials in foods. Legal policies and regulatory frameworks examining applicability and safety assessment of nanomaterials have been discussed for the last two decades. This chapter reviews potential risks, toxicity assessments, possible exposure routes, and worldwide regulatory frameworks, and provides some guidance to the use of nanomaterials in the food industry.
Encapsulation technology provides various opportunities in food applications. Functional ingredie... more Encapsulation technology provides various opportunities in food applications. Functional ingredients incorporated into food products via micro/nanoencapsulation will have an improved sensorial and textural properties, shelf life, and health benefits. Physicochemical properties of the bioactive ingredients is very important in terms of encapsulation strategy and the nature of resultant nanostructures. Size, morphology, surface charge, chemical structure, and composition are characteristic features determining encapsulation efficiency, stability, release profile, and bioaccessibility of nanoencapsulated food ingredients. A number of spectroscopic and chromatographic tools are available to analyze nanoencapsulated nutraceuticals efficiently. UV/Vis spectroscopy successively determines the loading capacity, entrapment efficiency, and stability of nanoencapsulated bioactives. High performance liquid chromatography (HPLC) is an accomplished technique to determine concentration, stability,...
Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, 2021
Nanotechnology-derived materials inserted in food products can introduce various opportunities an... more Nanotechnology-derived materials inserted in food products can introduce various opportunities and challenges as well. Nanotechnological applications in food industry can facilitate improvement of functionality, quality, and safety of food products by enhancing nutritional value, developing textural and sensorial properties, extending shelf life, detecting residual substances (e.g., pesticides), and screening pathogens Potential risks and hazards associated with the nanomaterials used in food matrices leading to health concerns might be designed out by the regulatory frameworks established with the global consensus. That expectedly provides standardization of the regulatory protocols, thus supports commercial potential of nanofood products and public perception. This chapter will review principles of current regulations launched by international organizations to clarify the mutual approaches in the assessment of nanofood safety.
Protein hydrogels have great potential for food and biomedical applications due to their ability ... more Protein hydrogels have great potential for food and biomedical applications due to their ability to create three dimensional gel networks. A dairy industry by-product whey contains valuable proteins capable of forming gels with the ability of holding excess amount of water and entrap active ingredients. This enables a wide use of whey proteins for various applications in food formulations. Whey protein gelation is commonly promoted by heat and the gel characteristics can be enhanced by blending whey proteins with suitable carbohydrates. Mechanical properties and microstructure of gel networks determine their availability for target applications such as entrapment of active agents by maintaining their stability, target delivery and texture improvement of food products. The objective of this study was to investigate structural and mechanical features of whey protein -sodium alginate gels using microscopy, spectroscopy and rheometry. Rheological and structural properties of gels obtain...
Alpha-lactalbumin (α-la) is one of the major proteins in whey. When partially hydrolysed with Bac... more Alpha-lactalbumin (α-la) is one of the major proteins in whey. When partially hydrolysed with Bacillus licheniformis protease, it produces nanotubular structures in the presence of calcium ions by a self-assembly process. This study presents investigation of α-la protein structure during hydrolysis and nanotube formation using optical spectroscopy. Before spectroscopic measurements, nanotubes were examined with microscopy. The observed α-la nanotubes (α-LaNTs) were in the form of regular hollow strands with a diameter of about 20 nm and the average length of 1 μm. Amide and backbone vibration bands of the Raman spectra displayed remarkable conformational changes in α and β domains in the protein structure during nanotube growth. This was confirmed by the Fouriertransform infrared (FTIR) spectroscopy data. Also, FTIR analysis revealed certain bands at calcium (Ca ++ ) binding sites of COO groups in hydrolysed protein. These sites might be critical in nanotube elongation.
International Journal of Biological Macromolecules, 2021
Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with a... more Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with an estimated global market of about US$250 million within this decade. The multifarious markets of PCYs noted by form (e.g. powder or aqueous forms), by grade (e.g. analytical, cosmetic, or food grades), and by application (such as biomedical, diagnostics, beverages, foods, nutraceuticals and pharmaceuticals), show that the importance of PCYs cannot be undermined. In this comprehensive study, an overview on PCY, its structure, and health-promoting features are diligently discussed. Methods of purification including chromatography, ammonium sulfate precipitation and membrane filtration, as well as characterization and measurement of PCYs are described. PCYs could have many applications in food colorants, fluorescent markers, nanotechnology, nutraceutical and pharmaceutical industries. It is concluded that PCYs offer significant potentials, although more investigations regarding its purity and safety are encouraged.
Critical Reviews in Food Science and Nutrition, 2021
To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerni... more To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerning the nutritional quality of coffee and the functional properties of its phenolic compounds. Yet, the full nutritional quality and functional properties of a coffee beverage without a significant negative impact on its sensorial profile are highly desired by the consumers. Negative/masking, positive, and neutral effects of milk on the antioxidant activity and bioavailability of coffee phenolics (particularly, chlorogenic acids) have been reported. Some potential factors including the type and amount of milk added, type of coffee beverage, the composition of both milk (protein and fat) and coffee (phenolic compounds), preparation method, assays used to measure antioxidant properties, and sampling size may account for the various reported findings. Interactions between phenolic compounds in coffee and milk proteins could account as the main responsible aspect for the reported masking/negative impact of milk on the antioxidant activity and bioaccessibility/bioavailability of coffee bioactives. However, considering the interactions between milk components and coffee phenolics, which result in the loss of their functionality, the role of milk fat globules and the milk fat globule membrane can also be crucial, but this has not been addressed in the literature so far.HighlightsIn most cases, milk is added to the coffee beverages in several various ways.Effect of milk on the nutritional/functional properties of coffee is controversial.Enough evidence suggests negative effects of milk addition on properties of coffee.Interactions of coffee phenolics and milk proteins could account as the main aspect.The role of milk fat globules and milk fat globule membrane may also be crucial.
Partial hydrolysis of whey‐based α‐lactalbumin (α‐La) with Bacillus licheniformis protease (BLP) ... more Partial hydrolysis of whey‐based α‐lactalbumin (α‐La) with Bacillus licheniformis protease (BLP) induces the formation of nanotubular structures in the presence of calcium ions by a self‐assembly process. α‐La nanotubes (α‐LaNTs) exist in the form of regular hollow strands with well‐defined average dimensions. The growth of nanotubes induces the formation of stiff transparent protein gels due to the well‐arranged networks that the strands can form; these gels can be used for entrapment, transportation, and target delivery of bioactive agents in the industry. High purity of α‐La (free of other whey protein fractions) is desirable for nanotube formation; however, pure proteins are very expensive and not practically obtained for industrial applications. Thus, the purpose of this research was to construct α‐LaNTs from an α‐La preparation with lower purity and to study the gelation phenomena triggered by the self‐assembled nanotubes. Some structural features of nanotube gels and their active agent‐binding abilities were also investigated. A lower amount of α‐LaNTs was observed when low purity α‐La was used for nanotube formation. Nanotube growth induced gel formation and higher gel stiffness was obtained when compared to α‐La hydrolysates. α‐La was denatured after hydrolysis and self‐assembly, and remarkable changes were observed in the α‐helix and β‐sheet domains of α‐La structure. Increased intensity in Amide I and II regions indicated potential locations for binding of active agents to α‐LaNTs. Whey‐based α‐La without much purification can be used to produce nanotubular gels and these gels can be considered carrying matrices for active agents in various industrial applications.
Nanostructured emulsions have a significant potential for encasing, transport and delivery of hyd... more Nanostructured emulsions have a significant potential for encasing, transport and delivery of hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing enhanced stability and functionality in food and pharmaceutical applications. As highlighted in recent researches, essential fatty acids (EFA) and oils (EO), antioxidants, vitamins, minerals, pro and prebiotics, and co-enzymes, are common bioactives encapsulated in nanoscale delivery systems in order to protect them from degradation during processing and storage, and to improve bioavailability after their consumption. Nanoemulsions (NEs) as delivery systems for nutraceuticals comprise either oil-in-water (O/W) or water-in-oil (W/O) biphasic dispersion with nano-sized droplets, which are stabilized through an active surfactant. Both high- and low- energy methods are used to produce well-structured and stable NEs with advanced structural and rheological features. The in vitro and in vivo studies are focused to assess the nutraceutical releasing profile, gastrointestinal transportation and cytotoxicity of nutraceutical loaded NE. Within the last three decades, a number of NE systems have been developed for certain purposes and submitted for patent approval. Currently, there are many issued patents published as well as and applications under process. This review focus on the current status of food-grade NEs in terms of formation, characterization, relevant applications of nutraceutical delivery, and the recent developments including patented systems.
Abstract Organic and inorganic nanoparticles can be used in food and food contact materials. Most... more Abstract Organic and inorganic nanoparticles can be used in food and food contact materials. Mostly, they are used to provide antimicrobial activity, nanoencapsulation of nutrients, and smart food packaging. Food products prepared through nanotechnology methods and tools have garnered great attention worldwide. Thus the number of nanofood products present in market is increasing fast and continuously. Limited knowledge about the potential risks of nanoparticles ingested, inhaled, or to which directly exposed can lead to serious consequences. These ultratiny particles may potentially cause circulatory, cardiovascular, and pulmonary diseases due to their ability to pass biological barriers in the body. Assessment of risk factors, informing the community, and establishment of regulations should be taken into consideration. There are some efforts to exhibit guidelines, recommendations, and regulations related to the management of detection, definition, toxicity, exposure, safe handling, and use of nanomaterials in foods. Legal policies and regulatory frameworks examining applicability and safety assessment of nanomaterials have been discussed for the last two decades. This chapter reviews potential risks, toxicity assessments, possible exposure routes, and worldwide regulatory frameworks, and provides some guidance to the use of nanomaterials in the food industry.
Encapsulation technology provides various opportunities in food applications. Functional ingredie... more Encapsulation technology provides various opportunities in food applications. Functional ingredients incorporated into food products via micro/nanoencapsulation will have an improved sensorial and textural properties, shelf life, and health benefits. Physicochemical properties of the bioactive ingredients is very important in terms of encapsulation strategy and the nature of resultant nanostructures. Size, morphology, surface charge, chemical structure, and composition are characteristic features determining encapsulation efficiency, stability, release profile, and bioaccessibility of nanoencapsulated food ingredients. A number of spectroscopic and chromatographic tools are available to analyze nanoencapsulated nutraceuticals efficiently. UV/Vis spectroscopy successively determines the loading capacity, entrapment efficiency, and stability of nanoencapsulated bioactives. High performance liquid chromatography (HPLC) is an accomplished technique to determine concentration, stability,...
Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, 2021
Nanotechnology-derived materials inserted in food products can introduce various opportunities an... more Nanotechnology-derived materials inserted in food products can introduce various opportunities and challenges as well. Nanotechnological applications in food industry can facilitate improvement of functionality, quality, and safety of food products by enhancing nutritional value, developing textural and sensorial properties, extending shelf life, detecting residual substances (e.g., pesticides), and screening pathogens Potential risks and hazards associated with the nanomaterials used in food matrices leading to health concerns might be designed out by the regulatory frameworks established with the global consensus. That expectedly provides standardization of the regulatory protocols, thus supports commercial potential of nanofood products and public perception. This chapter will review principles of current regulations launched by international organizations to clarify the mutual approaches in the assessment of nanofood safety.
Protein hydrogels have great potential for food and biomedical applications due to their ability ... more Protein hydrogels have great potential for food and biomedical applications due to their ability to create three dimensional gel networks. A dairy industry by-product whey contains valuable proteins capable of forming gels with the ability of holding excess amount of water and entrap active ingredients. This enables a wide use of whey proteins for various applications in food formulations. Whey protein gelation is commonly promoted by heat and the gel characteristics can be enhanced by blending whey proteins with suitable carbohydrates. Mechanical properties and microstructure of gel networks determine their availability for target applications such as entrapment of active agents by maintaining their stability, target delivery and texture improvement of food products. The objective of this study was to investigate structural and mechanical features of whey protein -sodium alginate gels using microscopy, spectroscopy and rheometry. Rheological and structural properties of gels obtain...
Alpha-lactalbumin (α-la) is one of the major proteins in whey. When partially hydrolysed with Bac... more Alpha-lactalbumin (α-la) is one of the major proteins in whey. When partially hydrolysed with Bacillus licheniformis protease, it produces nanotubular structures in the presence of calcium ions by a self-assembly process. This study presents investigation of α-la protein structure during hydrolysis and nanotube formation using optical spectroscopy. Before spectroscopic measurements, nanotubes were examined with microscopy. The observed α-la nanotubes (α-LaNTs) were in the form of regular hollow strands with a diameter of about 20 nm and the average length of 1 μm. Amide and backbone vibration bands of the Raman spectra displayed remarkable conformational changes in α and β domains in the protein structure during nanotube growth. This was confirmed by the Fouriertransform infrared (FTIR) spectroscopy data. Also, FTIR analysis revealed certain bands at calcium (Ca ++ ) binding sites of COO groups in hydrolysed protein. These sites might be critical in nanotube elongation.
International Journal of Biological Macromolecules, 2021
Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with a... more Phycocyanins (PCYs) are a group of luxuriant bioactive compounds found in blue-green algae with an estimated global market of about US$250 million within this decade. The multifarious markets of PCYs noted by form (e.g. powder or aqueous forms), by grade (e.g. analytical, cosmetic, or food grades), and by application (such as biomedical, diagnostics, beverages, foods, nutraceuticals and pharmaceuticals), show that the importance of PCYs cannot be undermined. In this comprehensive study, an overview on PCY, its structure, and health-promoting features are diligently discussed. Methods of purification including chromatography, ammonium sulfate precipitation and membrane filtration, as well as characterization and measurement of PCYs are described. PCYs could have many applications in food colorants, fluorescent markers, nanotechnology, nutraceutical and pharmaceutical industries. It is concluded that PCYs offer significant potentials, although more investigations regarding its purity and safety are encouraged.
Critical Reviews in Food Science and Nutrition, 2021
To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerni... more To date, there exists a debate on the effect of milk added to coffee infusions/beverages concerning the nutritional quality of coffee and the functional properties of its phenolic compounds. Yet, the full nutritional quality and functional properties of a coffee beverage without a significant negative impact on its sensorial profile are highly desired by the consumers. Negative/masking, positive, and neutral effects of milk on the antioxidant activity and bioavailability of coffee phenolics (particularly, chlorogenic acids) have been reported. Some potential factors including the type and amount of milk added, type of coffee beverage, the composition of both milk (protein and fat) and coffee (phenolic compounds), preparation method, assays used to measure antioxidant properties, and sampling size may account for the various reported findings. Interactions between phenolic compounds in coffee and milk proteins could account as the main responsible aspect for the reported masking/negative impact of milk on the antioxidant activity and bioaccessibility/bioavailability of coffee bioactives. However, considering the interactions between milk components and coffee phenolics, which result in the loss of their functionality, the role of milk fat globules and the milk fat globule membrane can also be crucial, but this has not been addressed in the literature so far.HighlightsIn most cases, milk is added to the coffee beverages in several various ways.Effect of milk on the nutritional/functional properties of coffee is controversial.Enough evidence suggests negative effects of milk addition on properties of coffee.Interactions of coffee phenolics and milk proteins could account as the main aspect.The role of milk fat globules and milk fat globule membrane may also be crucial.
Partial hydrolysis of whey‐based α‐lactalbumin (α‐La) with Bacillus licheniformis protease (BLP) ... more Partial hydrolysis of whey‐based α‐lactalbumin (α‐La) with Bacillus licheniformis protease (BLP) induces the formation of nanotubular structures in the presence of calcium ions by a self‐assembly process. α‐La nanotubes (α‐LaNTs) exist in the form of regular hollow strands with well‐defined average dimensions. The growth of nanotubes induces the formation of stiff transparent protein gels due to the well‐arranged networks that the strands can form; these gels can be used for entrapment, transportation, and target delivery of bioactive agents in the industry. High purity of α‐La (free of other whey protein fractions) is desirable for nanotube formation; however, pure proteins are very expensive and not practically obtained for industrial applications. Thus, the purpose of this research was to construct α‐LaNTs from an α‐La preparation with lower purity and to study the gelation phenomena triggered by the self‐assembled nanotubes. Some structural features of nanotube gels and their active agent‐binding abilities were also investigated. A lower amount of α‐LaNTs was observed when low purity α‐La was used for nanotube formation. Nanotube growth induced gel formation and higher gel stiffness was obtained when compared to α‐La hydrolysates. α‐La was denatured after hydrolysis and self‐assembly, and remarkable changes were observed in the α‐helix and β‐sheet domains of α‐La structure. Increased intensity in Amide I and II regions indicated potential locations for binding of active agents to α‐LaNTs. Whey‐based α‐La without much purification can be used to produce nanotubular gels and these gels can be considered carrying matrices for active agents in various industrial applications.
Nanostructured emulsions have a significant potential for encasing, transport and delivery of hyd... more Nanostructured emulsions have a significant potential for encasing, transport and delivery of hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing enhanced stability and functionality in food and pharmaceutical applications. As highlighted in recent researches, essential fatty acids (EFA) and oils (EO), antioxidants, vitamins, minerals, pro and prebiotics, and co-enzymes, are common bioactives encapsulated in nanoscale delivery systems in order to protect them from degradation during processing and storage, and to improve bioavailability after their consumption. Nanoemulsions (NEs) as delivery systems for nutraceuticals comprise either oil-in-water (O/W) or water-in-oil (W/O) biphasic dispersion with nano-sized droplets, which are stabilized through an active surfactant. Both high- and low- energy methods are used to produce well-structured and stable NEs with advanced structural and rheological features. The in vitro and in vivo studies are focused to assess the nutraceutical releasing profile, gastrointestinal transportation and cytotoxicity of nutraceutical loaded NE. Within the last three decades, a number of NE systems have been developed for certain purposes and submitted for patent approval. Currently, there are many issued patents published as well as and applications under process. This review focus on the current status of food-grade NEs in terms of formation, characterization, relevant applications of nutraceutical delivery, and the recent developments including patented systems.
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