Vitamin nano-engineering has been accomplished by synthesizing various nanostructures to improve their stability, bioavailability, shelf life, and functioning. This review provides a detailed description of recent advances in the art of encapsulation with high efficiency through the use of practical and logistic nano-engineering techniques such as nanofibres, nanogels, nanobeads, nanotubes, nanoparticles, nanoliposomes, and many other nanostructures. To demonstrate the interaction of molecules with nano-forms, the bioavailability of several vitamins such as B, C, E, A, D, and others in the form of nanostructures is explored. This review will provide a thorough understanding of how to improve bioavailability and nanostructure selection to extend the utility, shelf life, and structural stability of vitamins. While nanoencapsulation can improve vitamin stability and distribution, the materials employed in nanotechnologies may offer concerns if they are not sufficiently tested for safety. If nanoparticles are not adequately designed and evaluated, they may cause inflammation, oxidative stress, or other unwanted effects. Researchers and makers of nanomaterials and medication delivery systems should adhere to established rules and regulations. Furthermore, long-term studies are required to monitor any negative consequences that may result from the use of nanostructure.
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http://dx.doi.org/10.2174/0113892010251234231025085759 | DOI Listing |
Meat Sci
December 2024
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address:
In this study, emulsions co-encapsulated with Bifidobacterium bifidum (B. bifidum) and quercetin (BQE) were prepared, and the encapsulation efficiency, antioxidant properties, storage stability, and digestive stability of emulsions containing different concentrations of quercetin were investigated. The results indicate that the prepared emulsion possesses excellent encapsulation efficiency and stability at quercetin concentration of 500 μg/mL.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Engineering Research Center of Chestnut Industry Technology of the Ministry of Education, College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China.
Both fresh and processed Chinese chestnuts are susceptible to retrograde hardening, affecting their texture, flavor, and shelf life because of their high starch content. To reduce the short-term retrogradation of chestnut starch during the food processing of chestnut-based products, a complex of Lonicern caerulea berry polyphenols (LCBP) and chestnut starch (CS) was prepared using high hydraulic pressure (HHP). The results showed that LCBP reduced the water separation rate, hardness, elasticity, and short-range order of retrograde CS under HHP and improved light transmission.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
Nanotechnology Department, School of Advanced Technologies, Iran University of Science and Technology (IUST), Tehran, Iran. Electronic address:
Chitosan, a versatile biopolymer derived from chitin, is increasingly recognized in the milk industry for its multifunctional applications in drug delivery, smart packaging, and biosensor development. This review provides a comprehensive analysis of recent advances in chitosan production techniques. These include chemical, biological, and novel methods such as deep eutectic solvents (DES), microwave-assisted approaches, and laser-assisted processes.
View Article and Find Full Text PDFPLoS One
December 2024
Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana, United States of America.
Nucleic-acid biosensors have emerged as useful tools for on-farm detection of foodborne pathogens on fresh produce. Such tools are specifically designed to be user-friendly so that a producer can operate them with minimal training and in a few simple steps. However, one challenge in the deployment of these biosensors is delivering precise sample volumes to the biosensor's reaction sites.
View Article and Find Full Text PDFArch Razi Inst
June 2024
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
In this study, the nano chitosan particles were produced by ionotropic gelation between sodium tripolyphosphate and chitosan. The effect of nano chitosan with or without sodium lactate coating was evaluated on physicochemical (pH, thiobarbituric acid, total volatile basic nitrogen, and peroxide), microbial (total mesophilic and psychrotrophic viable counts, lactic acid bacteria, yeasts, and molds), and sensorial properties of beef burgers within 24 days of storage at 4°C. The solutions of 1% nano chitosan (T), 2% nano chitosan (T), 2.
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