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Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction

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A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 12165

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Special Issue Editors

Prof. Dr. Li Liang

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Guest Editor

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: bioactive compounds; proteins; polysaccharides; structure–function relationship; delivery system; co-encapsulation; biological activity; food additives; funcitonal foods
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Wen-Jun Wang

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Guest Editor

Jiangxi Key Laboratory of Natural Products and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China
Interests: bioactive compounds; polysaccharides; structure-function relationship; biological activity; food additives; funcitonal foods

Dr. Hao Cheng

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Co-Guest Editor

1. State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
Interests: bioactive components; proteins; polysaccharides; synergism; biopolymer-based delivery system; in vitro digestion; functional additives and foods
Special Issues, Collections and Topics in MDPI journals

Dr. Wusigale

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Co-Guest Editor

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
Interests: bioactive compounds; probiotics; proteins; polysaccharides; structure-function relationship; delivery system; co-encapsulation; microencapsulation; biological activity

Special Issue Information

Dear Colleagues,

Antioxidants, including but not limited to polyphenols, carotenoids, vitamins, peptides, proteins and polysaccharides of are expected to inhibit oxidative damage of proteins and lipids in food systems and reduce the risk of certain chronic diseases related to oxidative stress. Their biological properties are mainly dependent on extraction methods, structure, concentration and pH. However, the precise mechanisms of action, efficacy, and structure–activity relationship of antioxidants are still not fully understood.

The use of antioxidants in food, pharmaceutical and cosmetic industries is a challenge as they are susceptible to degradation when exposed to usual processing conditions, such as temperature increase, pH variation and exposure to light and oxygen. Various materials, such as proteins, polysaccharides and lipids, are potential carriers for the encapsulation of antioxidants. Many of their structural and physicochemical properties facilitate the design and fabrication of delivery systems, which can overcome the limitations of antioxidants used in industries. In general, an effective delivery system should have a high payload of antioxidants, be compatible with a product matrix, improve the physical and chemical stability of antioxidants, and show a controlled release profile in response to specific changes in environmental conditions. Furthermore, co-delivery systems have gained significant interest because they can simultaneously and efficiently deliver different compounds to produce synergistic effects in the treatment of certain diseases. Although a wide range of antioxidants has been encapsulated into carriers, the mechanisms underlying the impact of encapsulation on antioxidant activity and antioxidant–material interactions remain limited. Novel delivery designs and new technologies can be brought into conventional administration approaches to expand applications of antioxidants in food and pharmaceutical fields.

Owing to the great interest in our previous Special Issue “Characterization and Encapsulation of Natural Antioxidants: Interaction, Protection and Delivery” (https://www.mdpi.com/journal/antioxidants/special_issues/Antioxidants_Characterization_Encapsulation), this second edition aims to bring together current research concerning the extraction, characterization, and in vitro and in vivo evaluation of the biological properties of antioxidants; the encapsulation, protection, and delivery of a single antioxidant, a mixture of diverse antioxidants and a mixture of an antioxidant and other bioactive compounds; mechanisms of antioxidant–antioxidant and antioxidant–material interactions.

Prof. Dr. Li Liang
Prof. Dr. Wen-Jun Wang
Dr. Hao Cheng
Dr. Wusigale
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

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Keywords

antioxidant
extraction
characterization
interaction
encapsulation
protection
controlled release
bioaccessibility/bioavailability
biological activity
functional additives
functional foods

Published Papers (7 papers)

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Research

24 pages, 1698 KiB

Open AccessArticle

Hop Flower Supercritical Carbon Dioxide Extracts Coupled with Carriers with Solubilizing Properties—Antioxidant Activity and Neuroprotective Potential

by Anna Stasiłowicz-Krzemień and Judyta Cielecka-Piontek

Antioxidants 2023, 12(9), 1722; https://doi.org/10.3390/antiox12091722 - 5 Sep 2023

Cited by 3 | Viewed by 1027

Abstract

Lupuli flos shows many biological activities like antioxidant potential, extended by a targeted effect on selected enzymes, the expression of which is characteristic for neurodegenerative changes within the nervous system. Lupuli flos extracts (LFE) were prepared by supercritical carbon dioxide (scCO₂) extraction with various pressure and temperature parameters. The antioxidant, chelating activity, and inhibition of acetylcholinesterase (AChE), butyrylcholinesterase (BChE), and tyrosinase by extracts were studied. The extracts containing ethanol were used as references. The most beneficial neuroprotective effects were shown by the extract obtained under 5000 PSI and 50 °C. The neuroprotective effect of active compounds is limited by poor solubility; therefore, carriers with solubilizing properties were used for scCO₂ extracts, combined with post-scCO₂ ethanol extract. Hydroxypropyl-β-cyclodextrin (HP-β-CD) in combination with magnesium aluminometasilicate (Neusilin US2) in the ratio 1:0.5 improved dissolution profiles to the greatest extent, while the apparent permeability coefficients of these compounds determined using the parallel artificial membrane permeability assay in the gastrointestinal (PAMPA GIT) model were increased the most by only HP-β-CD. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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17 pages, 2311 KiB

Open AccessArticle

Interaction between Bovine Serum Albumin in Fresh Milk Cream and Encapsulated and Non-Encapsulated Polyphenols of Tamarillo

by Chen Liu, Bao Viet Nguyen, Tung Thanh Diep and Michelle Ji Yeon Yoo

Antioxidants 2023, 12(8), 1611; https://doi.org/10.3390/antiox12081611 - 14 Aug 2023

Viewed by 1125

Abstract

The fortification of dairy products with polyphenols is known to deliver additional health benefits. However, interactions between polyphenols may form complexes and cause a loss of functionality overall. This study aimed to investigate potential interactions between polyphenols, in encapsulated and non-encapsulated forms, extracted from tamarillo fruit and bovine serum albumin (BSA) from fresh milk cream. Fortification with tamarillo extract was made at 1, 2 and 3% (w/w), and the resultant changes in physicochemical, rheological and functional properties were studied. With an increase in fortification, the absorbance of protein–ligand in the protein–polyphenol complex was decreased by up to 55% and 67% in UV and fluorescent intensities, respectively. Chlorogenic acid and kaempferol-3-rutinoside were more affected than delphinidin-3-rutinoside and pelargonidin-3-rutinoside. Static quenching was the main mechanism in the fluorescence spectra. Tryptophan and tyrosine residues were the two major aromatic amino acids responsible for the interactions with BSA. There were at least three binding sites near the tryptophan residue on BSA. The rheological property remained unaffected after the addition of non-encapsulated tamarillo extracts. Antioxidant capacity was significantly decreased (p < 0.05) after the addition of encapsulated extracts. This may be explained by using a low concentration of maltodextrin (10% w/w) as an encapsulating agent and its high binding affinity to milk proteins. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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21 pages, 8384 KiB

Open AccessArticle

Enhancing the Stability and Bioaccessibility of Tree Peony Seed Oil Using Layer-by-Layer Self-Assembling Bilayer Emulsions

by Wen-Sen He, Qingzhi Wang, Zhishuo Li, Jie Li, Liying Zhao, Junjie Li, Chen Tan and Fayong Gong

Antioxidants 2023, 12(5), 1128; https://doi.org/10.3390/antiox12051128 - 20 May 2023

Cited by 5 | Viewed by 1375

Abstract

Tree peony seed oil (TPSO) is an important plant source of n-3 polyunsaturated fatty acid (α-linolenic acid, ALA > 40%) that is receiving increasing attention for its excellent antioxidant and other activities. However, it has poor stability and bioavailability. In this study, a bilayer emulsion of TPSO was successfully prepared using a layer-by-layer self-assembly technique. Among the proteins and polysaccharides examined, whey protein isolate (WPI) and sodium alginate (SA) were found to be the most suitable wall materials. The prepared bilayer emulsion contained 5% TPSO, 0.45% whey protein isolate (WPI) and 0.5% sodium alginate (SA) under selected conditions and its zeta potential, droplet size, and polydispersity index were −31 mV, 1291 nm, and 27%, respectively. The loading capacity and encapsulation efficiency for TPSO were up to 84% and 90.2%, respectively. It was noteworthy that the bilayer emulsion showed significantly enhanced oxidative stability (peroxide value, thiobarbituric acid reactive substances content) compared to the monolayer emulsion, which was accompanied by a more ordered spatial structure caused by the electrostatic interaction of the WPI with the SA. This bilayer emulsion also exhibited markedly improved environmental stability (pH, metal ion), rheological properties, and physical stability during storage. Furthermore, the bilayer emulsion was more easily digested and absorbed, and had higher fatty acid release rate and ALA bioaccessibility than TPSO alone and the physical mixtures. These results suggest that bilayer emulsion containing WPI and SA is an effective TPSO encapsulation system and has significant potential for future functional food development. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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16 pages, 3097 KiB

Open AccessArticle

Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

by Yang Chen, Hao Cheng and Li Liang

Antioxidants 2023, 12(3), 589; https://doi.org/10.3390/antiox12030589 - 27 Feb 2023

Cited by 3 | Viewed by 1445

Abstract

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey protein isolate (WPI), heat-denatured WPI and sodium caseinate. Resveratrol was added in the aqueous phase of emulsions and its partition was analyzed in term of resveratrol solubility in bulk oil and in the aqueous phase of protein, protein concentration and interfacial protein. The final concentrations of resveratrol in the aqueous phase were basically greater than those in the oil phase of fish oil, sunflower oil and MCT oil emulsions, while the final concentrations of resveratrol in the oil phase were greater than those in the aqueous phase of peppermint oil emulsions. The difference in the interfacial partition of resveratrol and proteins increased as the polyphenol solubility in bulk oil increased. Resveratrol solubility in the oil phase drove its transfer from the aqueous phase into the oil phase in all emulsions, except that the interfacial protein also contributed to the transfer in fish oil emulsions. The oil–water interface provided the microenvironment for the enrichment of resveratrol by proteins. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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13 pages, 2884 KiB

Open AccessArticle

Encapsulation of Folic Acid and α-Tocopherol in Lysozyme Particles and Their Bioaccessibility in the Presence of DNA

by Lingling Ma, Tiecheng Gao, Hao Cheng, Ning Li, Weining Huang and Li Liang

Antioxidants 2023, 12(3), 564; https://doi.org/10.3390/antiox12030564 - 24 Feb 2023

Cited by 2 | Viewed by 1448

Abstract

Protein particles have been reported as the potential carriers for the co-encapsulation of bioactive components. In this study, lysozyme, a basic protein, was used to simultaneously encapsulate folic acid and α-tocopherol at pH 4.0. The encapsulation efficiency and loading capacity of folic acid or α-tocopherol increased with its respective concentration. Folic acid had no influence on the encapsulation of α-tocopherol. However, the encapsulation of folic acid was improved by α-tocopherol below 40 μg/mL but reduced by α-tocopherol at higher concentrations. The encapsulation by lysozyme shielded folic acid, α-tocopherol, or both partially from the attack of 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation. No masking effect of lysozyme encapsulation on α-tocopherol was found in DPPH antioxidant activity assay. Furthermore, the DNA coating was used to improve the dispersion of lysozyme with folic acid and α-tocopherol. The lysozyme/DNA particles with folic acid and α-tocopherol showed a homogenous size distribution of 180–220 nm with ζ-potential values between −33 and −36 mV. The release and bioaccessibility of folic acid in lysozyme/DNA with α-tocopherol were similar to that of folic acid alone, while the release of α-tocopherol was delayed and its bioaccessibility was improved by encapsulation in lysozyme/DNA with folic acid. The data gathered here would provide guidance for the use of lysozyme-based co-encapsulating carriers in the development of functional foods. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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26 pages, 3579 KiB

Open AccessArticle

Synthesis and Evaluation of Rutin–Hydroxypropyl β-Cyclodextrin Inclusion Complexes Embedded in Xanthan Gum-Based (HPMC-g-AMPS) Hydrogels for Oral Controlled Drug Delivery

by Abid Naeem, Chengqun Yu, Zhenzhong Zang, Weifeng Zhu, Xuezhen Deng and Yongmei Guan

Antioxidants 2023, 12(3), 552; https://doi.org/10.3390/antiox12030552 - 22 Feb 2023

Cited by 15 | Viewed by 2787

Abstract

Oxidants play a significant role in causing oxidative stress in the body, which contributes to the development of diseases. Rutin—a powerful antioxidant—may be useful in the prevention and treatment of various diseases by scavenging oxidants and reducing oxidative stress. However, low solubility and oral bioavailability have restricted its use. Due to the hydrophobic nature of rutin, it cannot be easily loaded inside hydrogels. Therefore, first rutin inclusion complexes (RIC) with hydroxypropyl-β-cyclodextrin (HP-βCD) were prepared to improve its solubility, followed by incorporation into xanthan gum-based (hydroxypropyl methylcellulose-grafted-2-acrylamido -2-methyl-1-propane sulfonic acid) hydrogels for controlled drug release in order to improve the bioavailability. Rutin inclusion complexes and hydrogels were validated by FTIR, XRD, SEM, TGA, and DSC. The highest swelling ratio and drug release occurred at pH 1.2 (28% swelling ratio and 70% drug release) versus pH 7.4 (22% swelling ratio, 65% drug release) after 48 h. Hydrogels showed high porosity (94%) and biodegradation (9% in 1 week in phosphate buffer saline). Moreover, in vitro antioxidative and antibacterial studies (Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli) confirmed the antioxidative and antibacterial potential of the developed hydrogels. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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21 pages, 4092 KiB

Open AccessArticle

Freeze-Drying Microencapsulation of Hop Extract: Effect of Carrier Composition on Physical, Techno-Functional, and Stability Properties

by Simona Tatasciore, Veronica Santarelli, Lilia Neri, Rodrigo González Ortega, Marco Faieta, Carla Daniela Di Mattia, Alessandro Di Michele and Paola Pittia

Antioxidants 2023, 12(2), 442; https://doi.org/10.3390/antiox12020442 - 10 Feb 2023

Cited by 7 | Viewed by 2287

Abstract

In this study, freeze-drying microencapsulation was proposed as a technology for the production of powdered hop extracts with high stability intended as additives/ingredients in innovative formulated food products. The effects of different carriers (maltodextrin, Arabic gum, and their mixture in 1:1 w/w ratio) on the physical and techno-functional properties, bitter acids content, yield and polyphenols encapsulation efficiency of the powders were assessed. Additionally, the powders’ stability was evaluated for 35 days at different temperatures and compared with that of non-encapsulated extract. Coating materials influenced the moisture content, water activity, colour, flowability, microstructure, and water sorption behaviour of the microencapsulates, but not their solubility. Among the different carriers, maltodextrin showed the lowest polyphenol load yield and bitter acid content after processing but the highest encapsulation efficiency and protection of hop extracts’ antioxidant compounds during storage. Irrespective of the encapsulating agent, microencapsulation did not hinder the loss of bitter acids during storage. The results of this study demonstrate the feasibility of freeze-drying encapsulation in the development of functional ingredients, offering new perspectives for hop applications in the food and non-food sectors. Full article

(This article belongs to the Special Issue Extraction and Encapsulation of Antioxidants: Characterization, Protection and Interaction)

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