Porous Coatings to Control Release Rates of Essential Oils to Generate an Atmosphere with Botanical Actives.

Essential oils have been used in diverse areas such as packaging, agriculture and cosmetics, for their antimicrobial and pesticide activity. The organic volatile compounds of the essential oils are involved in its activity. Controlling their release helps to prolong their functionality.

Spontaneous In Situ Formation of Liposomes from Inert Porous Microparticles for Oral Drug Delivery.

Despite the wide-spread use of liposomal drug delivery systems, application of these systems for oral purposes is limited due to their large-scale formulation and storage issues. Proliposomes are one of the formulation approaches for achieving solid powders that readily form liposomes upon hydration. In this work, we investigated a dry powder formulation of a model low-soluble drug with phospholipids loaded in porous functionalized calcium carbonate microparticles.

Amyloid fibril systems reduce, stabilize and deliver bioavailable nanosized iron.

Iron-deficiency anaemia (IDA) is a major global public health problem. A sustainable and cost-effective strategy to reduce IDA is iron fortification of foods, but the most bioavailable fortificants cause adverse organoleptic changes in foods. Iron nanoparticles are a promising solution in food matrices, although their tendency to oxidize and rapidly aggregate in solution severely limits their use in fortification.

Iron phosphate nanoparticles for food fortification: Biological effects in rats and human cell lines.

Nanotechnology offers new opportunities for providing health benefits in foods. Food fortification with iron phosphate nanoparticles (FePO NPs) is a promising new approach to reducing iron deficiency because FePO NPs combine high bioavailability with superior sensory performance in difficult to fortify foods. However, their safety remains largely untested.

Chemical Composition, but Not Specific Surface Area, Affects Calcium Retention of Nanostructured Calcium Compounds in Growing Rats.

Low dietary calcium intake and bioavailability may adversely affect bone health. Reducing the size of calcium compounds increases their specific surface area (SSA, expressed as m/g) and may increase calcium dissolution and bioavailability. We investigated the influence of SSA and chemical composition on the bioavailability of calcium and compared in vitro calcium dissolution with in vivo absorption.

Iron depletion and repletion with ferrous sulfate or electrolytic iron modifies the composition and metabolic activity of the gut microbiota in rats.

Iron (Fe) deficiency anemia is a global health concern and Fe fortification and supplementation are common corrective strategies. Fe is essential not only for the human host but also for nearly all gut bacteria. We studied the impact of Fe deficiency and Fe repletion on the gut microbiota in rats.

Incorporation of Mg and Ca into nanostructured Fe2O3 improves Fe solubility in dilute acid and sensory characteristics in foods.

Iron deficiency is one of the most common micronutrient deficiencies worldwide. Food fortification can be an effective and sustainable strategy to reduce Fe deficiency but selection of iron fortificants remains a challenge. Water-soluble compounds, for example, FeSO(4), usually demonstrate high bioavailability but they often cause unacceptable sensory changes in foods.

Nanocompounds of iron and zinc: their potential in nutrition.

Recent studies suggest nanostructured oxides and phosphates of Fe and atomically mixed Fe/Zn may be useful for nutritional applications. These compounds may have several advantages over existing fortificants, such as ferrous sulfate (FeSO(4)), NaFeEDTA and electrolytic iron. Because of their very low solubility and formation of soft agglomerates of micron size at neutral pH as well as their light native color, they tend to be less reactive in difficult-to-fortify foods and thus have superior sensory performance.

Schoolchildren in the Principality of Liechtenstein are mildly iodine deficient.

Objective: To investigate the iodine status of schoolchildren in the Principality of Liechtenstein.

Design: A representative, cross-sectional principality-wide screening of iodine level in household salt and urinary iodine concentrations (UIC) in primary-school children. Data were compared with the WHO criteria and with 2009 iodine survey data from Switzerland, a neighbouring country that supplies most of the salt used in Liechtenstein.

Iron from nanocompounds containing iron and zinc is highly bioavailable in rats without tissue accumulation.

Effective iron fortification of foods is difficult, because water-soluble compounds that are well absorbed, such as ferrous sulphate (FeSO(4)), often cause unacceptable changes in the colour or taste of foods. Poorly water-soluble compounds, on the other hand, cause fewer sensory changes, but are not well absorbed. Here, we show that poorly water-soluble nanosized Fe and Fe/Zn compounds (specific surface area approximately 190 m(2) g(-1)) made by scalable flame aerosol technology have in vivo iron bioavailability in rats comparable to FeSO(4) and cause less colour change in reactive food matrices than conventional iron fortificants.