Jochen Weiss

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

There have been major advances in the design and fabrication of structured delivery systems for the encapsulation of nutraceutical and functional food components. A wide variety of delivery systems is now available, each with its own advantages and disadvantages for particular applications. This review begins by discussing some of the major nutraceutical and functional food components that need to be delivered and highlights the main limitations to their current utilization within the food industry. It then discusses the principles underpinning the rational design of structured delivery systems: the structural characteristics of the building blocks; the nature of the forces holding these building blocks together; and, the different ways of assembling these building blocks into structured delivery systems. Finally, we review the major types of structured delivery systems that are currently available to food scientists: lipid-based (simple, multiple, multilayer, and solid lipid particle emulsions); surfactant-based (simple micelles, mixed micelles, vesicles, and microemulsions) and biopolymer-based (soluble complexes, coacervates, hydrogel droplets, and particles). For each type of delivery system we describe its preparation, properties, advantages, and limitations.

Liposomal Nanocapsules in Food Science and Agriculture

Liposomes, spherical bilayer vesicles from dispersion of polar lipids in aqueous solvents, have been widely studied for their ability to act as drug delivery vehicles by shielding reactive or sensitive compounds prior to release. Liposome entrapment has been shown to stabilize encapsulated, bioactive materials against a range of environmental and chemical changes, including enzymatic and chemical modification, as well as buffering against extreme pH, temperature, and ionic strength changes. Liposomes have been especially useful to researchers in studies of various physiological processes as models of biological membranes in both eukaryotes and prokaryotes. Industrial applications include encapsulation of pharmaceuticals and therapeutics, cosmetics, anti-cancer and gene therapy drugs. In the food industry, liposomes have been used to deliver food flavors and nutrients and more recently have been investigated for their ability to incorporate food antimicrobials that could aid in the protection of food products against growth of spoilage and pathogenic microorganisms. In this review we briefly introduce key physicochemical properties of liposomes and review competing methods for liposome production. A survey of non-agricultural and food applications of liposomes are given. Finally, a detailed up-to-date summary of the emerging usage of liposomes in the food industry as delivery vehicles of nutrients, nutraceuticals, food additives, and food antimicrobials is provided.

Factors Influencing the Chemical Stability of Carotenoids in Foods

In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of a number of cancers, reduced risk of cardiovascular disease, and improved eye health. Evolving evidence on the health benefits of several carotenoids has sparked interest in incorporating more carotenoids into functional food products. Unfortunately, the same structural attributes of carotenoids that are thought to impart health benefits also make these compounds highly susceptible to oxidation. Given the susceptibility of carotenoids to degradation, particularly once they have been extracted from biological tissues, it is important to understand the major mechanisms of oxidation in order to design delivery systems that protect these compounds when they are used as functional food ingredients. This article reviews current understanding of the oxidation mechanisms by which carotenoids are degraded, including pathways induced by heat, light, oxygen, acid, transition metal, or interactions with radical species. In addition, several carotenoid delivery systems are evaluated for their potential to decrease carotenoid degradation in functional food products.

Fabrication, functionalization, and application of electrospun biopolymer nanofibers.

The use of novel nanostructured materials has attracted considerable interest in the food industry for their utilization as highly functional ingredients, high-performance packaging materials, processing aids, and food quality and safety sensors. Most previous application interest has focused on the development of nanoparticles. However, more recently, the ability to produce non-woven mats composed of nanofibers that can be used in food applications is beginning to be investigated. Electrospinning is a novel fabrication technique that can be used to produce fibers with diameters below 100 nm from (bio-) polymer solutions. These nanofibers have been shown to possess unique properties that distinguish them from non-woven fibers produced by other methods, e.g., melt-blowing. This is because first the process involved results in a high orientation of polymers within the fibers that leads to mechanically superior properties, e.g., increased tensile strengths. Second, during the spinning of the fibers from polymer solutions, the solvent is rapidly evaporated allowing the production of fibers composed of polymer blends that would typically phase separate if spun with other processes. Third, the small dimensions of the fibers lead to very high specific surface areas. Because of this the fiber properties may be greatly influenced by surface properties giving rise to fiber functionalities not found in fibers of larger sizes. For food applications, the fibers may find uses as ingredients if they are composed solely of edible polymers and GRAS ingredients, (e.g., fibers could contain functional ingredients such as nutraceuticals, antioxidants, antimicrobials, and flavors), as active packaging materials or as processing aids (e.g., catalytic reactors, membranes, filters (Lala et al., 2007), and sensors (Manesh et al., 2007; Ren et al., 2006; Sawicka et al., 2005). This review is therefore intended to introduce interested food and agricultural scientists to the concept of nano-fiber manufacturing with a particular emphasis on the use of biopolymers. We will review typical fabrication set-ups, discuss the influence of process conditions on nanofiber properties, and then review previous studies that describe the production of biopolymer-based nanofibers. Finally we briefly discuss emerging methods to further functionalize fibers and discuss potential applications in the area of food science and technology.

Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox.

Twenty years ago, Porter et al. (J. Agric. Food Chem. 1989, 37, 615 - 624) put forward the polar paradox stating among others that apolar antioxidants are more active in emulsified media than their polar homologues. However, some recent results showing that not all antioxidants behave in the manner proposed by this hypothesis led us to investigate the relationship between antioxidant property and hydrophobicity. With a complete homologous series of chlorogenic acid esters (methyl, butyl, octyl, dodecyl, hexadecyl, octadecyl, and eicosyl), we observed in emulsified medium that antioxidant capacity increases as the alkyl chain is lengthened, with a threshold for the dodecyl chain, after which further chain extension leads to a drastic decrease in antioxidant capacity. The antioxidant capacity evaluation in emulsion was possible using a newly developed conjugated autoxidizable triene (CAT) assay, which allows the assessment of both hydrophilic and lipophilic antioxidants. The nonlinear behavior was mainly explained in terms of antioxidant location since it was found from partition analysis that the dodecyl ester presented the lowest concentration in the aqueous phase and also that the quantity of emulsifier drastically changes the partition of antioxidant. In addition, this nonlinear influence was connected to the so-called cutoff effect largely observed in studies using cultured cells. Taken together, these different results allow one to make the proposal of a new scenario of the behavior of phenolic compounds in emulsified systems with special emphasis on the micellization process. Finally, in the CAT system, the polar paradox appeared to be the particular case of a far more global nonlinear effect that was observed here.

Effect of surfactant surface coverage on formation of solid lipid nanoparticles (SLN)

The effect of surfactant surface coverage on formation and stability of Tween 20 stabilized tripalmitin solid lipid nanoparticles (SLN) was investigated. A lipid phase (10% w/w tripalmitin) and an aqueous phase (2% w/w Tween 20, 10 mM phosphate buffer, pH 7) were heated to 75 degrees C and then homogenized using a microfluidizer. The resulting oil-in-water emulsion was kept at a temperature (37 degrees C) above the crystallization temperature of the tripalmitin to prevent solidification of emulsion droplets, and additional surfactant at various concentrations (0-5% w/w Tween 20) was added. Droplets were then cooled to 5 degrees C to initiate crystallization and stored at 20 degrees C for 24 h. Particle size and/or aggregation were examined visually and by light scattering, and crystallization behavior was examined by differential scanning calorimetry (DSC). Excess Tween 20 concentration remaining in the aqueous phase was measured by surface tensiometry. Emulsion droplets after homogenization had a mean particle diameter of 134.1+/-2.0 nm and a polydispersity index of 0.08+/-0.01. After cooling to 5 degrees C at low Tween 20 concentrations, SLN dispersions rapidly gelled due to aggregation of particles driven by hydrophobic attraction between insufficiently covered lipid crystal surfaces. Upon addition of 1-5% w/w Tween 20, SLN dispersions became increasingly stable. At low added Tween 20 concentration (<1% w/w) the SLN formed gels but only increased slightly at higher surfactant concentrations (>1% w/w). The Tween 20 concentration in the aqueous phase decreased after tripalmitin crystallization suggesting additional surfactant adsorption onto solid surfaces. At higher Tween 20 concentrations, SLN had increasingly complex crystal structures as evidenced by the appearance of additional thermal transition peaks in the DSC. The results suggest that surfactant coverage at the interface may influence crystal structure and stability of solid lipid nanoparticles via surface-mediated crystal growth.

Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

The impact of surfactant type on the physical and chemical stability of solid lipid nanoparticle (SLN) suspensions containing encapsulated beta-carotene was investigated. Oil-in-water emulsions were formed by homogenizing 10% w/w lipid phase (1 mg/g beta-carotene in carrier lipid) and 90% w/w aqueous phase (surfactant + cosurfactant) at pH 7 and 75 degrees C and then cooling to 20 degrees C. The impact of surfactant type was investigated using aqueous phases containing different water-soluble surfactants [2.4% w/w high-melting (HM) lecithin, 2.4% w/w low-melting (LM) lecithin, and 1.4% w/w Tween 60 or 1.4% w/w Tween 80] and a cosurfactant (0.6% taurodeoxycholate). The impact of the physical state of the carrier lipid was investigated by using either a high melting point lipid (tripalmitin) to form solid particles or a low melting point lipid (medium chain triglycerides, MCT) to form liquid droplets. A higher fraction of alpha-crystals was detected in solid particles prepared with high-melting surfactants (HM-lecithin and Tween 60) than with low-melting surfactants (LM-lecithin and Tween 80). With the exception of the HM-lecithin-coated solid particles, the suspensions were stable to particle aggregation during 21 days of storage. beta-Carotene degradation after 21 days of storage was 11, 97, 100, and 91% in the solid particles (tripalmitin) and 16, 21, 95, and 90% in the liquid droplets (MCT) for HM-lecithin, LM-lecithin, Tween 80, and Tween 60, respectively. These results suggest that beta-carotene may be stabilized by (1) LM- or HM-lecithin when liquid carrier lipids are used and (2) HM-lecithin when solid carrier lipids are used. The origin of this latter effect is attributed to the impact of the surfactant tails on the generation of a crystal structure better suited to maintain the chemical stability of the encapsulated bioactive.

Low-energy formation of edible nanoemulsions: Factors influencing droplet size produced by emulsion phase inversion

Nanoemulsions can be used for the encapsulation and oral delivery of bioactive lipophilic components, such as nutraceuticals and pharmaceuticals. There is growing interest in the utilization of low-energy methods to produce edible nanoemulsions. In this study, we examined the influence of system composition and preparation conditions on the formation of edible nanoemulsions by the emulsion phase inversion (EPI) method. The EPI method involves titrating an aqueous phase (water) into an organic phase (oil+hydrophilic surfactant). The influence of oil type, surfactant type, surfactant-to-oil ratio (SOR), and initial surfactant location on the particle size distributions of the emulsions was studied. The droplet size produced by this method depended on: (i) oil type: medium chain triglycerides (MCT)<flavor oils (orange and limonene)<long chain triglycerides (olive, grape, sesame, peanut and canola oils); (ii) surfactant type: Tween 80<Tween 20<Tween 85; (iii) surfactant concentration: smaller droplets were produced at higher SOR; (iv) surfactant location: surfactant initially in oil<surfactant initially in water. The low energy method (EPI) was also compared to a high energy method (microfluidization). Small droplets (d<160 nm) could be produced by both methods, but much less surfactant was needed for the high energy method (SOR≥0.1) than the low energy method (SOR≥0.7).

Ultrasound Technologies for Food and Bioprocessing

1. The Physical and Chemical Effects of Ultrasound Sandra Kentish and Muthupandian Ashokkumar 2. Acoustic Cavitation Olivier Louisnard and Jose Gonzalez-Garcia 3. Ultrasound Applications in Food Processing Daniela Bermudez-Aguirre, Tamara Mobbs and Gustavo V. Barbosa-Canovas 4. The thermodynamic and kinetic aspects of power ultrasound processes Hao Feng 5. Wideband multi-frequency, multimode, and modulated (MMM) ultrasonic technology Miodrag Prokic 6. Application of Hydrodynamic Cavitation for Food and Bioprocessing Parag R. Gogate 7. Contamination-Free Sonoreactor for the Food Industry Jean-Luc Dion 8. Controlled Cavitation for Scale Free Heating, Gum Hydration and Emulsification in Food and Consumer Products Paul Milly, Douglas Mancosky 9. Ultrasonic Cutting of Foods Yvonne Schneider, Susann Zahn, Harald Rohm 10. Engineering Food Ingredients with High Intensity Ultrasound Jochen Weiss, Kristberg Kristbergsson, and Gunnar Thor Kjartansson 11. Manothermosonication for microbial inactivation Santiago Condon, Pilar Manas and Guillermo Cebrian 12. Inactivation of Microorganisms Stella M. Alzamora, Sandra N. Guerrero, Marcela Schenk, Silvia Raffellini, Aurelio Lopez-Malo 13. Ultrasound Recovery and Modification of Food Ingredients Kamaljit Vilkhu, Richard Manasseh, Raymond Mawson and Muthupandian Ashokkumar 14. Ultrasound in Enzyme Activation and Inactivation Raymond Mawson, Mala Gamage, Netsanet Shiferaw Terefe , Kai Knoerzer 15. Production of Nanomaterials Using Ultrasonic Cavitation Manickam Sivakumar and Rana Rohit Kumar 16. Power Ultrasound to process dairy products Daniela Bermudez-Aguirre and Gustavo V. Barbosa-Canovas 17. Sonocrystallization and its application in food and bioprocessing Parag R. Gogate and Aniruddha B. Pandit 18. Ultrasound-Assisted Freezing A.E. Delgado and Da-Wen Sun 19. Ultrasound-Assisted Hot Air Drying of Foods Enrique Riera, Anthony Mulet, Jose Vincente Garcia Perez, Juan Carcel Carrion 20. Novel Applications of High Power Ultrasonic Spray for Food Seasoning Ke-ming Quan 21. High Power Ultrasound in Surface Cleaning and Decontamination Sami B. Awad 22. Effect of Power Ultrasound on Food Quality Hyoungill Lee and Hao Feng 23. Ultrasonic Membrane Processing Sandra Kentish and Muthupandian Ashokkumar 24. Industrial Applications of High Power Ultrasonics Alex Patist and Darren Bates 25. Technologies and Applications of Airborne Power Ultrasound in Food Processing Juan A. Gallego-Juarez, Enrique Riera

Growth Inhibition of Escherichia coli O157:H7 and Listeria monocytogenes by Carvacrol and Eugenol Encapsulated in Surfactant Micelles

Growth inhibition of four strains of Escherichia coli O157:H7 (H1730, F4546, 932, and E0019) and Listeria monocytogenes (Scott A, 101, 108, and 310) by essential oil components (carvacrol and eugenol) solubilized in nonionic surfactant micelles (Surfynol 465 and 485W) was investigated. Concentrations of encapsulated essential oil components ranged from 0.02 to 1.25% depending on compound, surfactant type, and surfactant concentration (0.5 to 5%). Eugenol encapsulated in Surfynol 485W micelles was most efficient in inhibiting growth of the pathogens; 1% Surfynol 485W and 0.15% eugenol was sufficient to inhibit growth of all strains of E. coli O157:H7 and three of four strains of L. monocytogenes (Scott A, 310, and 108). The fourth strain, L. monocytogenes 101, was inhibited by 2.5% Surfynol and 0.225% eugenol. One percent Surfynol 485W in combination with 0.025% carvacrol was effective in inhibiting three of four strains of E. coli O157:H7. Strain H1730 was the most resistant strain, requiring 0.3% carvacrol and 5% surfactant for complete inhibition. Growth inhibition of L. monocytogenes by combinations of carvacrol and Surfynol 465 ranged between 0.15 and 0.35% and 1 and 3.75%, respectively. Generally, the antimicrobial activity of Surfynol 465 in combination with eugenol was higher than that for the combination with carvacrol. The potent activity was attributed to increased solubility of essential oil components in the aqueous phase due to the presence of surfactants and improved interactions of antimicrobials with microorganisms.