Hélder D. Silva

Nanoemulsions for Food Applications: Development and Characterization

The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community. Driven by the increasing consumers’ demand for healthier and safer food products and the need for edible systems able to encapsulate, protect, and release functional compounds, researchers are currently focusing their efforts in nanotechnology to address issues relevant to food and nutrition. Nanoemulsion technology is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability. This review focuses on nanoemulsions and provides an overview of the production methods, materials used (solvents, emulsifiers, and functional ingredients) and of the current analytical techniques that can be used for the identification and characterization of nanoemulsions. Finally, nanotechnological applications in foods currently marketed are reported.

Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

Nanoemulsions of b-carotene were prepared using a high-energy emulsification-evaporation technique based on a 2 3 level factorial design. Results show that it is possible to obtain dispersions at a nanoscale range. Process parameters such as time and shear rate of homogenization affected significantly particle size distribution in terms of volume-weighted mean diameter and surface-weighted mean diameter. The obtained nanoemulsions presented a volume-surface diameter ranging from 9 to 280 nm immedi- ately after the production of particles, displaying in all cases a monomodal size distribution. Those nano- emulsions showed a good physical stability during 21 days storage. The stability was evaluated by the maintenance of size distribution. However, b-carotene retention inside the micelles and color were affected by storage. Processing conditions also influenced storage stability.

Biorefinery valorization of autohydrolysis wheat straw hemicellulose to be applied in a polymer-blend film

The aims of this study were the extraction of hemicellulose from wheat straw (WS) and its utilization in the reinforcement of a κ-carrageenan/locust bean gum (κ-car/LBG) polymeric blend films (PBFs). WS hemicellulose extraction was performed under autohydrolysis process and hemicellulose extracted (HE) under optimum condition was used in PBFs. PBFs were prepared varying different proportions of HE into the κ-car/LBG film-forming solutions. Barrier properties (water vapor permeability, WVP), mechanical properties (tensile-strength, TS and elongation-at-break, EB), moisture content, opacity and thermal properties of the resulting PBFs were determined and related with the incorporation of HE. The 2-3-2 proportion (in the high ratio) of PBF (κ-car/LBG/HE) causes a slight decrease of WVP and an increase of the TS, thus resulting in an improvement of the physical properties of PBFs. HE showed to be a promising material in order to reinforce κ-car/LBG PBF and can be an alternative in the application of hemicellulose according to biorefinery concept.

Design of Bio-nanosystems for Oral Delivery of Functional Compounds

Nanotechnology has been referred to as one of the most interesting topics in food technology due to the potentialities of its use by food industry. This calls for studying the behavior of nanosystems as carriers of biological and functional compounds aiming at their utilization for delivery, controlled release and protection of such compounds during food processing and oral ingestion. This review highlights the principles of design and production of bio-nanosystems for oral delivery and their behavior within the human gastrointestinal (GI) tract, while providing an insight into the application of reverse engineering approach to the design of those bio-nanosystems. Nanocapsules, nanohydrogels, lipid-based and multilayer nanosystems are discussed (in terms of their main ingredients, production techniques, predominant forces and properties) and some examples of possible food applications are given. Phenomena occurring in in vitro digestion models are presented, mainly using examples related to the utilization of lipid-based nanosystems and their physicochemical behavior throughout the GI tract. Furthermore, it is shown how a reverse engineering approach, through two main steps, can be used to design bio-nanosystems for food applications, and finally a last section is presented to discuss future trends and consumer perception on food nanotechnology.

Development and Characterization of an Active Chitosan-Based Film Containing Quercetin

This work aims at developing an active chitosan film through the incorporation of quercetin and the evaluation of physical and functional properties of the films made thereof. The addition of quercetin showed to influence films’ properties in terms of surface morphology, tensile strength, and opacity while elongation-at-break, thickness, water vapor, and oxygen permeability were not significantly affected with incorporation of quercetin. The color parameters of chitosan films were affected by quercetin incorporation with a decrease of the values of L* and a*. The film exhibited a high free-radical scavenging activity, showing antioxidant activity. The film-forming solutions of chitosan with or without quercetin showed antibacterial activity against four Gram-negative and three Gram-positive bacteria. These results showed that quercetin incorporation in chitosan-based films has potential to be used as a solution for active food packaging.

Edible bio-based nanostructures: delivery, absorption and potential toxicity

The development of bio-based nanostructures as nanocarriers of bioactive compounds to specific body sites has been presented as a hot topic in food, pharmaceutical and nanotechnology fields. Food and pharmaceutical industries seek to explore the huge potential of these nanostructures, once they can be entirely composed of biocompatible and non-toxic materials. At the same time, they allow the incorporation of lipophilic and hydrophilic bioactive compounds protecting them against degradation, maintaining its active and functional performance. Nevertheless, the physicochemical properties of such structures (e.g., size and charge) could change significantly their behavior in the gastrointestinal (GI) tract. The main challenges in the development of these nanostructures are the proper characterization and understanding of the processes occurring at their surface, when in contact with living systems. This is crucial to understand their delivery and absorption behavior as well as to recognize potential toxicological effects. This review will provide an insight into the recent innovations and challenges in the field of delivery via GI tract using bio-based nanostructures. Also, an overview of the approaches followed to ensure an effective deliver (e.g., avoiding physiological barriers) and to enhance stability and absorptive intestinal uptake of bioactive compounds will be provided. Information about nanostructures’ potential toxicity and a concise description of the in vitro and in vivo toxicity studies will also be given.

Compensatory postural adjustments in Parkinson's disease assessed via a virtual reality environment.

Postural control is a complex dynamic mechanism, which integrates information from visual, vestibular and somatosensory systems. Idiopathic Parkinsons disease (IPD) patients are unable to produce appropriate reflexive responses to changing environmental conditions. Still, it is controversial what is due to voluntary or involuntary postural control, even less what is the effect of levodopa. We aimed to evaluate compensatory postural adjustments (CPA), with kinematic and time-frequency analyzes, and further understand the role of dopaminergic medication on these processes. 19 healthy subjects (Controls) and 15 idiopathic Parkinsons disease (IPD) patients in the OFF and ON medication states, wearing IMUs, were submitted to a virtual reality scenario with visual downward displacements on a staircase. We also hypothesized if CPA would involve mechanisms occurring in distinct time scales. We subsequently analyzed postural adjustments on two frequency bands: low components between 0.3 and 1.5 Hz (LB), and high components between 1.5 and 3.5 Hz (HB). Vertical acceleration demonstrated a greater power for discriminating IPD patients from healthy subjects. Visual perturbation significantly increased the power of the HB in all groups, being particularly more evident in the OFF state. Levodopa significantly increased their basal power taking place on the LB. However, controls and IPD patients in the ON state revealed a similar trend of the control mechanism. Results indicate an improvement in muscular stiffness provided by levodopa. They also suggest the role of different compensatory postural adjustment patterns, with LB being related to inertial properties of the oscillating mass and HB representing reactions to the ongoing visual input-changing scenario.

Advances in Food Nanotechnology

Abstract The use of nanotechnology in the food industry offers many potential benefits for consumers and manufacturers. The dimension and physico-chemical properties of materials at the nanoscale allow their inclusion in several food processes and applications showing great advantages when compared with micro- and macroscale alternatives. The benefits of applying nanotechnology have been driving the development of new and high performance materials for the food sector in areas, such as: encapsulation of compounds (using bio-based nanostructures), food safety (i.e., detection of contaminants and microorganisms and removal of chemicals from foods), and food processing (i.e., nanofiltration and enzyme immobilization). The increasing number of publications and patents shows the fast growth of this topic in the agro-food industry, which is confirmed by the significant number of companies using nanotechnology in the development of their products. Also, the acceptance of the consumers for nanotechnology-based products is of utmost importance: this will dictate if they will/should be in the market or not. This chapter addresses these issues aiming at providing an integrated perspective to reader, foreseeing that, in the next few years, government organizations, academia, and industry will need to work together to increase the acceptance of nanotechnology-based products.

Compensatory Postural Adjustments in an Oculus Virtual Reality Environment and the Risk of Falling in Alzheimer's Disease.

Background/Aims: Alzheimers disease (AD) patients have an impaired ability to quickly reweight central sensory dependence in response to unexpected body perturbations. Herein, we aim to study provoked compensatory postural adjustments (CPAs) in a conflicting sensory paradigm with unpredictable visual displacements using virtual reality goggles. Methods: We used kinematic time-frequency analyses of two frequency bands: a low-frequency band (LB; 0.3-1.5 Hz; mechanical strategy) and a high-frequency band (HB; 1.5-3.5 Hz; cognitive strategy). We enrolled 19 healthy subjects (controls) and 21 AD patients, divided according to their previous history of falls. Results: The AD faller group presented higher-power LB CPAs, reflecting their worse inherent postural stability. The AD patients had a time lag in their HB CPA reaction. Conclusion: The slower reaction by CPA in AD may be a reflection of different cognitive resources including body schema self-perception, visual motion, depth perception, or a different state of fear and/or anxiety.

Morphological transition of Helicobacter pylori adapted to water

AIM This study aims to investigate the morphological transition of Helicobacter pylori during adaptation to water. MATERIALS & METHODS Different strains were adapted to water. Changes regarding cultivability and cellular morphology were recorded. Expression of 11 genes involved in H. pylori morphological changes was evaluated by real-time PCR. RESULTS H. pylori presented increased cultivability in water after adaptation. The permanent loss of the spiral shape was observed, but no transition into coccoid form has occurred. Expression levels of genes involved in peptidoglycan assembly of H. pylori 26695 have shown significant changes between adapted and nonadapted strains. CONCLUSION Adaption to water favors the culturable phenotype and the morphological transition to the rod shape, into a process that implicates the peptidoglycan turnover.