Coralia V. Garcia

Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3

Nanostructured lipid carriers (NLCs) for encapsulating vitamin D3 (VD3), a lipophilic vitamin, were successfully fabricated by hot high pressure homogenization. The physicochemical properties of the VD3-NLCs were characterized, and the release profiles of VD3 in simulated gastrointestinal fluids were investigated. Optimum VD3-NLCs were obtained with a small diameter (132.9nm), a high zeta potential (-41.90mV), and a high encapsulation efficiency (85.6%). The stability of the VD3-NLCs was tested during 20days of storage at 25°C under a wide range of pHs. In vitro digestion in simulated gastrointestinal fluids demonstrated their capability for controlled release because the NLCs were able to remain stable and protect the VD3 in simulated stomach fluid, but released more than 90% of the VD3 in simulated intestinal fluid. Therefore, the developed NLCs are promising carriers for increasing the oral bioavailability of VD3.

Improvement of curcuminoid bioaccessibility from turmeric by a nanostructured lipid carrier system

Turmeric contains curcumin and its analogues, which show anticancer and antiinflammatory effects; however, curcuminoids are lipophilic and are poorly absorbed by the human body. Nanostructured lipid carriers for encapsulating whole turmeric powder were successfully produced by ultrasonication, and their physicochemical properties and stability in simulated gastric and intestinal media were evaluated. The turmeric nanostructured lipid carriers (TNLCs) exhibited a round shape, small diameter (282 ± 7.19 nm), adequate zeta potential (-22.75 ± 1.20 mV), and high encapsulation efficiency (93.3 ± 0.01%). The TNLCs were able to protect the encapsulated curcuminoids under acidic gastric conditions, and effectively released 95 ± 2.51% of the curcuminoids in the simulated intestinal medium, demonstrating their suitability for controlled release. The in vitro bioaccessibility of the encapsulated curcuminoids was 75 ± 1.24%, representing more than a fourfold increase compared to that of free turmeric. Therefore, the proposed TNLCs are a promising delivery system for increasing the bioaccessibility of curcuminoids from turmeric.

Inhibitory effect of Zizania latifolia chloroform fraction on allergy-related mediator production in RBL-2H3 cells

Zizania latifolia exhibits anti-inflammatory and anti-allergic effects; however, the mechanisms behind these effects are unknown. Here the ethanol extract of Z. latifolia was partitioned using hexane, chloroform, ethyl acetate, butanol, and water. Subsequently, the anti-allergic effects of these fractions were evaluated in vitro. The results showed that the chloroform fraction of Z. latifolia inhibited the release of β-hexosaminidase and tumor necrosis factor (TNF-α) from RBL-2H3 cells stimulated with dinitrophenyl-bovine serum albumin (DNP-BSA). In addition, this fraction suppressed the expression of cyclooxygenase-2 (COX-2) and inhibited the activation of mitogen-activated protein kinases (MAPKs). The results obtained suggest that the chloroform fraction of Z. latifolia inhibited mast cell-mediated allergic inflammatory responses.

Preconditioning heat and humidity treatment for decreasing storage defects in ‘Fuyu’ persimmon

ABSTRACT ‘Fuyu’ is the most cultivated persimmon variety worldwide, but it is susceptible to storage disorders. Thus, it is necessary to improve its storage quality using postharvest technologies. Here, ‘Fuyu’ persimmon fruit were preconditioned after harvest by exposing them to high temperature (30°C) and low, medium, or high relative humidity for 6 or 24 h. Fruit were stored at room temperature for 15 days or cold room (0°C) for 40 days. Subsequently, the effect of the preconditioning on the firmness, soluble solids content, and colour (Hunter a and b values) of the fruit was evaluated. Persimmon preconditioned at 30°C and low (<30%) humidity for 24 h exhibited lower incidence of storage disorders, as well as greater firmness and total soluble solids and less reddening than did fruit in other treatment groups. The results suggest that the proposed preconditioning can delay quality deterioration in ‘Fuyu’ persimmon during storage.

Development of turmeric extract nanoemulsions and their incorporation into canned ham

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (165 nm), low PDI (0.17), and high zeta potential (−31.80 mV), all desirable characteristics in nanoemulsions, as well as stability in a wide range of pH. The TE-NE was spray-dried as a means to allow its incorporation into food products and reduce potential transport and storage costs. The resulting powder exhibited a pale yellowish appearance and had a curcuminoids content of 0.39 mg/g. The spray-dried TE-NE powder was incorporated into minced pork to make canned ham, and the sensory characteristics of the ham were evaluated. As a result, the canned ham incorporating TE-NE powder received the same overall acceptability score as the control, and only exhibited slight yellowing. By contrast, ham incorporating turmeric extract exhibited substantial yellowing, and its appearance was considered less acceptable by the panelists. Therefore, the TE-NE formulation could be incorporated into canned ham and other meat products without substantially affecting their sensory qualities.