Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf

Food Chemistry: X - Tập 12 - Trang 100138 - 2021
Carolina Calderón-chiu1, Montserrat Calderón-santoyo1, Simone Damasceno-gomes2, Juan Arturo Ragazzo-Sánchez1
1Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico #2595, Col. Lagos del Country, Tepic, Nayarit C.P. 63175, México
2Center of Exact and Technological Sciences, State University of West Paraná (UNIOESTE), Cascavel, Brazil

Tài liệu tham khảo

Ambrosone, 2006, Susceptibility of water-emulsified extra virgin olive oils to oxidation, JAOCS, Journal of the American Oil Chemists’ Society., 83, 165, 10.1007/s11746-006-1190-2 Anghel, 2013, Comparative study on the thermal behavior of two similar triterpenes from birch, Journal of Thermal Analysis and Calorimetry, 113, 1379, 10.1007/s10973-013-3203-3 Aqil, 2016, Development of clove oil based nanoemulsion of olmesartan for transdermal delivery: Box-Behnken design optimization and pharmacokinetic evaluation, Journal of Molecular Liquids, 214, 238, 10.1016/j.molliq.2015.12.077 Aslam, 2016, Application of Box-Behnken design for preparation of glibenclamide loaded lipid based nanoparticles: Optimization, in vitro skin permeation, drug release and in vivo pharmacokinetic study, Journal of Molecular Liquids, 219, 897, 10.1016/j.molliq.2016.03.069 Balata, 2016, Self-emulsifying drug delivery systems as a tool to improve solubility and bioavailability of resveratrol, Drug Design, Development and Therapy, 10, 117, 10.2147/DDDT.S95905 Calderón-Chiu, 2021, Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity, Food Hydrocolloids, 112, 106319, 10.1016/j.foodhyd.2020.106319 Celebioglu, 2018, Fabrication of electrospun eugenol/cyclodextrin inclusion complex nanofibrous webs for enhanced antioxidant property, water solubility, and high temperature stability, Journal of Agricultural and Food Chemistry, 66, 457, 10.1021/acs.jafc.7b04312 da Silva-Júnior, W. F., Pinheiro, J. G. de O., Moreira, C. D. L. de F. A., Rüdiger, A. L., Barbosa, E. G., Lima, E. S., da Veiga Júnior, V. F., da Silva Júnior, A. A., Aragão, C. F. S., & de Lima, Á. A. N. (2017). Thermal behavior and thermal degradation kinetic parameters of triterpene α, β amyrin. Journal of Thermal Analysis and Calorimetry, 127(2), 1757–1766. https://doi.org/10.1007/s10973-016-6046-x. Drapala, 2018, A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems, Food Structure, 16, 27, 10.1016/j.foostr.2018.01.004 Fasolo, 2020, Topical delivery of antifungal Brazilian red propolis benzophenones-rich extract by means of cationic lipid nanoemulsions optimized by means of Box-Behnken Design, Journal of Drug Delivery Science and Technology, 56, 101573, 10.1016/j.jddst.2020.101573 Fernández Sosa, 2021, Protein isolates from Cajanus cajan L. as surfactant for o:W emulsions: pH and ionic strength influence on protein structure and emulsion stability, Food Bioscience, 42, 101159, 10.1016/j.fbio.2021.101159 Galves, 2021, Improving the emulsifying property of potato protein by hydrolysis: An application as encapsulating agent with maltodextrin, Innovative Food Science & Emerging Technologies, 70, 102696, 10.1016/j.ifset.2021.102696 Kalam, 2016, Optimizing indomethacin-loaded chitosan nanoparticle size, encapsulation, and release using Box-Behnken experimental design, International Journal of Biological Macromolecules, 87, 329, 10.1016/j.ijbiomac.2016.02.033 Karami, 2019, Nanoemulsions in CNS drug delivery: Recent developments, impacts and challenges, Drug Discovery Today, 24, 1104, 10.1016/j.drudis.2019.03.021 Kentish, 2008, The use of ultrasonics for nanoemulsion preparation, Innovative Food Science & Emerging Technologies, 9, 170, 10.1016/j.ifset.2007.07.005 Lam, 2013, Food proteins: A review on their emulsifying properties using a structure–function approach, Food Chemistry, 141, 975, 10.1016/j.foodchem.2013.04.038 Ling, 2020, Fabrication egg white gel hydrolysates-stabilized oil-in-water emulsion and characterization of its stability and digestibility, Food Hydrocolloids, 102, 105621, 10.1016/j.foodhyd.2019.105621 Liu, 2019, Effects of enzymatic hydrolysis of fava bean protein isolate by alcalase on the physical and oxidative stability of oil-in-water emulsions [Research-article], Journal of Agricultural and Food Chemistry, 67, 6625, 10.1021/acs.jafc.9b00914 McClements, 2004, Protein-stabilized emulsions, Current Opinion in Colloid and Interface Science, 9, 305, 10.1016/j.cocis.2004.09.003 Miss-Zacarías, 2020, Optimization of ultrasound-assisted microemulsions of citral using biopolymers: Characterization and antifungal activity, Journal of Dispersion Science and Technology, 1–10 Ozturk, 2015, Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic, Food Chemistry, 188, 256, 10.1016/j.foodchem.2015.05.005 Pan, 2019, Effect of enzyme types on the stability of oil-in-water emulsions formed with rice protein hydrolysates, Journal of the Science of Food and Agriculture, 99, 6731, 10.1002/jsfa.9955 Pongsumpun, 2020, Response surface methodology for optimization of cinnamon essential oil nanoemulsion with improved stability and antifungal activity, Ultrasonics Sonochemistry, 60, 104604, 10.1016/j.ultsonch.2019.05.021 Ramos-Bell, 2020, Characterization of submicron emulsion processed by ultrasound homogenization to protect a bioactive extract from sea grape (Coccoloba uvifera L.), Food Science and Biotechnology, 29, 1365, 10.1007/s10068-020-00780-0 Ramos-Hernández, 2018, Use of emerging technologies in the extraction of lupeol, α-amyrin and β-amyrin from sea grape (Coccoloba uvifera L.), Journal of Food Science and Technology., 55, 2377, 10.1007/s13197-018-3152-8 Ramos-Hernández, J. A., Calderón-Santoyo, M., Burgos-Hernández, A., García- Romo, J. S., Navarro-Ocaña, A., Burboa-Zazueta, M. G., Sandoval-Petris, E., & Ragazzo- Sánchez, J. A. (2021). Antimutagenic, Antiproliferative and Antioxidant Properties of Sea Grape Leaf Extract Fractions (Coccoloba uvifera L.). Anti-Cancer Agents in Medicinal Chemistry, 21. https://doi.org/10.2174/1871520621999210104201242. Ruiz-Montañez, 2017, Optimization of nanoemulsions processed by high-pressure homogenization to protect a bioactive extract of jackfruit (Artocarpus heterophyllus Lam), Innovative Food Science and Emerging Technologies, 40, 35, 10.1016/j.ifset.2016.10.020 Salvador, 2017, Oleanane-, ursane-, and quinone methide friedelane-type triterpenoid derivatives: Recent advances in cancer treatment, European Journal of Medicinal Chemistry, 142, 95, 10.1016/j.ejmech.2017.07.013 Saravana, 2019, Ultrasound-mediated fucoxanthin rich oil nanoemulsions stabilized by κ-carrageenan: Process optimization, bio-accessibility and cytotoxicity, Ultrasonics Sonochemistry, 55, 105, 10.1016/j.ultsonch.2019.03.014 Sarkar, 2016, Emulsion stabilization by tomato seed protein isolate: Influence of pH, ionic strength and thermal treatment, Food Hydrocolloids, 57, 160, 10.1016/j.foodhyd.2016.01.014 Sharif, 2018, Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review, Food Hydrocolloids, 76, 2, 10.1016/j.foodhyd.2017.01.002 Silva, 2011, Nanoemulsions of β-carotene using a high-energy emulsification- evaporation technique, Journal of Food Engineering, 102, 130, 10.1016/j.jfoodeng.2010.08.005 Souza, A. C. P., Deyse Gurak, P., & Damasceno Ferreira Marczak, L. (2017). Maltodextrin, pectin and soy protein isolate as carrier agents in the encapsulation of anthocyanins-rich extract from jaboticaba pomace. Food and Bioproducts Processing, 102, 186–194. https://doi.org/10.1016/j.fbp.2016.12.012. Taha, 2020, Ultrasonic emulsification: An overview on the preparation of different emulsifiers-stabilized emulsions, Trends in Food Science & Technology, 105, 363, 10.1016/j.tifs.2020.09.024 Tang, 2012, Formulation development and optimization of a novel Cremophore EL-based nanoemulsion using ultrasound cavitation, Ultrasonics Sonochemistry, 19, 330, 10.1016/j.ultsonch.2011.07.001 Vieira-Júnior, 2005, Resina de Protium heptaphyllum: Isolamento, caracterização estrutural e avaliação das propriedades térmicas, Química Nova, 28, 183, 10.1590/S0100-40422005000200003 Xu, 2016, Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin, Food Hydrocolloids, 61, 251, 10.1016/j.foodhyd.2016.05.023 Yasir, 2013, Preparation and optimization of haloperidol loaded solid lipid nanoparticles by Box-Behnken design, Journal of Pharmacy Research, 7, 551, 10.1016/j.jopr.2013.05.022 Zang, 2019, Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein, Journal of Cereal Science, 85, 168, 10.1016/j.jcs.2018.09.001