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Lipid Delivery System and Functional Food

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".

Deadline for manuscript submissions: closed (25 January 2023) | Viewed by 24730

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Special Issue Editors

Prof. Dr. Qianchun Deng

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Guest Editor

Oil Crops Research Institute (OCRI), Chinese Academy of Agricultural Sciences, Wuhan, China
Interests: functional food; lipid chemistry and nutrition; colloid chemistry

Prof. Dr. Ruijie Liu

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Guest Editor

Oil and Vegetable protein Engineering Center, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, China
Interests: lipid chemistry and nutrition; delivery system; biochemical actions of food

Prof. Dr. Xin Xu

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Guest Editor

College of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
Interests: resource development of food functional factors; lipid companion; lipid nutrition and safety; medicinal and edible plant active ingredients
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A growing application of lipids and liposoluble ingredients are emerging in functional foods, such as beverages, meal replacement powders, and foods with special medical purpose. Liposoluble ingredients including polyunsaturated fatty acids (PUFA), phytosterols (esters), carotenoids, polyphenols, and liposoluble vitamins, play an important role in balancing the insufficient nutrient intake and occurrence of chronic diseases. However, a critical challenge for their efficient and rational application arises due to the properties of strong hydrophobicity, easy oxidation, unpleasant flavor, and adverse interaction with other components. The construction, perfection, and regulation of lipid delivery system are of great significance for overcoming the challenge. Therefore, this topic mainly collects the following related works:

The articles collected should describe natural or recombinant delivery system construction (liposomes, emulsions, gels, microcapsules, micelles, etc.) for the purpose of enhancing the physical and chemical stability, bioavailability, bioactivity of active lipids, liposoluble ingredients, as well as flavor maintenance, slow release, etc.. Related content could provide technical support for the development of functional foods.
Any evaluation methods evaluating the bioactivity and nutritional health effects of lipid delivery systems from cellular and animal levels, as well as multi-omics assays will be welcomed. Articles paying attention to the theoretical basis for the development of functional foods will also be included in this Special Issue.

Prof. Dr. Qianchun Deng
Prof. Dr. Ruijie Liu
Prof. Dr. Xin Xu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

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. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

lipids
liposoluble ingredients
delivery system
biochemical actions
functional food
nutritional aspects of food

Published Papers (10 papers)

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Research

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16 pages, 3255 KiB

Open AccessArticle

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface

by Zhihui Gao, Zhongyan Ji, Leixi Wang, Qianchun Deng, Siew Young Quek, Liang Liu and Xuyan Dong

Foods 2023, 12(6), 1287; https://doi.org/10.3390/foods12061287 - 17 Mar 2023

Cited by 4 | Viewed by 1566

Abstract

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol–WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and β-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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15 pages, 2966 KiB

Open AccessArticle

Fabrication and Characterization of Botanical-Based Double-Layered Emulsion: Protection of DHA and Astaxanthin Based on Interface Remodeling

by Mengjia Sun, Hongjian Chen, Fang Geng, Qi Zhou, Qian Hao, Shan Zhang, Yashu Chen and Qianchun Deng

Foods 2022, 11(22), 3557; https://doi.org/10.3390/foods11223557 - 8 Nov 2022

Cited by 1 | Viewed by 1737

Abstract

Both DHA and astaxanthin, with multiple conjugated double bonds, are considered as health-promoting molecules. However, their utilizations into food systems are restricted due to their poor water solubility and high oxidizability, plus their certain off-smell. In this study, the interactions between perilla protein isolate (PPI) and flaxseed gum (FG) were firstly investigated using multiple spectroscopies, suggesting that hydrophobic, electrostatic force and hydrogen bonds played important roles. Additionally, double-layer emulsion was constructed by layer-by-layer deposition technology and exhibited preferable effects on masking the fishy smell of algae oil. Calcium ions also showed an improving effect on the elasticity modulus of O/W emulsions and was managed to significantly protect the stability of co-delivered astaxanthin and DHA, without additional antioxidants during storage for 21 days. The vegan system produced in this study may, therefore, be suitable for effective delivery of both ω-3 fatty acid and carotenoids for their further incorporation into food systems, such as plant-based yoghourt, etc. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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18 pages, 2852 KiB

Open AccessArticle

Encapsulation of Functional Plant Oil by Spray Drying: Physicochemical Characterization and Enhanced Anti-Colitis Activity

by Hao Zhang, Zhenxia Xu, Zhixian Qiao, Xu Wang, Hu Tang, Chen Yang and Fenghong Huang

Foods 2022, 11(19), 2993; https://doi.org/10.3390/foods11192993 - 26 Sep 2022

Viewed by 1674

Abstract

In this study, an encapsulation system was developed for functional plant oil delivery. Through a series of orthogonal experiments and single factor experiments, the raw material compositions, emulsification conditions, and spray drying conditions for the preparation of flaxseed oil and safflower seed oil powders were optimized, and the final encapsulation efficiency was as high as 99% with approximately 50% oil loading. The storage stability experiments showed that oil powder’s stability could maintain its physicochemical properties over six months. Oral supplementation of the spray-dried flaxseed oil powder exhibited a significant and better effect than flaxseed oil on alleviating colitis in C57BL/6J mice. It suppressed the pro-inflammatory cell factors, including IL-6 and TNF-α, and repaired gut microbial dysbiosis by increasing the microbial diversity and promoting the proliferation of probiotic taxa such as Allobaculum. This work suggests that spray-dried flaxseed oil powder has great potential as a nutraceutical food, with spray drying being a good alternative technique to improve its bioactivity. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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19 pages, 3765 KiB

Open AccessArticle

Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions

by Xiaopeng Qin, Linbo Li, Xiao Yu, Qianchun Deng, Qisen Xiang and Yingying Zhu

Foods 2022, 11(13), 1820; https://doi.org/10.3390/foods11131820 - 21 Jun 2022

Cited by 9 | Viewed by 1864

Abstract

This study aimed to comparatively elucidate the composition structure and techno-functionality of flaxseed protein isolate (FPI), globulin (FG), and albumin (FA) fractions. The results showed that FA possessed smaller particle dimensions and superior protein solubility compared to that of FG (p < 0.05) due to the lower molecular weight and hydrophobicity. FA and FG manifested lamellar structure and nearly spherical morphology, respectively, whereas FPI exhibited small lamellar strip structure packed by the blurring spheres. The Far-UV CD, FTIR spectrum, and intrinsic fluorescence confirmed more flexible conformation of FA than that of FG, followed by FPI. The preferential retention of free phenolic acids was observed for FA, leading to excellent antioxidant activities compared with that of FG in FPI (p < 0.05). FA contributed to the foaming properties of FPI, relying on the earlier interfacial adsorption and higher viscoelastic properties. FA displayed favorable emulsifying capacity but inferior stability due to the limited interfacial adsorption and deformation, as well as loose/porous interface. By comparison, an interlayer anchoring but no direct interface coating was observed for lipid droplets constructed by FG, thereby leading to preferable emulsion stability. However, FPI produced lipid droplets with dense interface owing to the effective migration of FA and FG from bulk phase, concomitant with the easy flocculation and coalescence. Thus, the techno-functionality of flaxseed protein could be tailed by modulating the retention of albumin fraction and specific phenolic acids. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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14 pages, 4736 KiB

Open AccessArticle

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier

by Li Liang, Junlong Zhu, Zhiyi Zhang, Yu Liu, Chaoting Wen, Xiaofang Liu, Jixian Zhang, Youdong Li, Ruijie Liu, Jiaoyan Ren, Qianchun Deng, Guoyan Liu and Xin Xu

Foods 2022, 11(12), 1712; https://doi.org/10.3390/foods11121712 - 10 Jun 2022

Cited by 9 | Viewed by 2575

Abstract

To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0–400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0 ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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13 pages, 5631 KiB

Open AccessArticle

Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery

by Fangcheng Jiang, Chunling Chen, Xinlan Wang, Wenjing Huang, Weiping Jin and Qingrong Huang

Foods 2022, 11(11), 1626; https://doi.org/10.3390/foods11111626 - 31 May 2022

Cited by 7 | Viewed by 2162

Abstract

The aim of the study was to investigate the effects of whey protein isolate (WPI) fibrils entanglement on the stability and loading capacity of WPI fibrils-stabilized Pickering emulsion. The results of rheology and small-angle X-ray scattering (SAXS) showed the overlap concentration (C*) of WPI fibrils was around 0.5 wt.%. When the concentration was higher than C*, the fibrils became compact and entangled in solution due to a small cross-sectional radius of gyration value (1.18 nm). The interfacial behavior was evaluated by interfacial adsorption and confocal laser scanning microscopy (CLSM). As the fibril concentration increased from 0.1 wt.% to 1.25 wt.%, faster adsorption kinetics (from 0.13 to 0.21) and lower interfacial tension (from 11.85 mN/m to 10.34 mN/m) were achieved. CLSM results showed that WPI fibrils can effectively absorb on the surface of oil droplets. Finally, the microstructure and in vitro lipolysis were used to evaluate the effect of fibrils entanglement on the stability of emulsion and bioaccessibility of nobiletin. At C* concentration, WPI fibrils-stabilized Pickering emulsions exhibited excellent long-term stability and were also stable at various pHs (2.0–7.0) and ionic strengths (0–200 mM). WPI fibrils-stabilized Pickering emulsions after loading nobiletin remained stable, and in vitro digestion showed that these Pickering emulsions could significantly improve the extent of lipolysis (from 36% to 49%) and nobiletin bioaccessibility (21.9% to 62.5%). This study could provide new insight into the fabrication of food-grade Pickering emulsion with good nutraceutical protection. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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19 pages, 2357 KiB

Open AccessArticle

Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin

by Xin Xu, Zhiyi Zhang, Junlong Zhu, Dan Wang, Guoyan Liu, Li Liang, Jixian Zhang, Xiaofang Liu, Youdong Li, Jiaoyan Ren, Qianchun Deng and Chaoting Wen

Foods 2022, 11(11), 1625; https://doi.org/10.3390/foods11111625 - 31 May 2022

Cited by 5 | Viewed by 2486

Abstract

This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPINs–H–PE) were characterized using the particle size, zeta potential, Congo Red, CD, and TEM. The results indicated that WPINs–SW–PE and WPINs–H–PE showed regular spherical shapes with average lengths of 26.88 ± 1.11 μm and 175.99 ± 2.31 μm, and zeta potential values were −38.00 ± 1.00 mV and −34.60 ± 2.03 mV, respectively. The encapsulation efficiencies of WPINs–SW–PE and WPINs–H–PE for Cur were 96.72 ± 1.05% and 94.07 ± 2.35%. The bio-accessibility of Cur of WPINs–SW–PE and WPINs–H–PE were 57.52 ± 1.24% and 21.94 ± 2.09%. In addition, WPINs–SW–PE had a better loading effect and antioxidant activities compared with WPINs–H–PE. SW could be a potential processing method to prepare a PE, laying the foundation for the subsequent production of functional foods. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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16 pages, 2688 KiB

Open AccessEditor’s ChoiceArticle

Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties

by Wan Wang, Min Wang, Cong Xu, Zhijing Liu, Liya Gu, Jiage Ma, Lianzhou Jiang, Zhanmei Jiang and Juncai Hou

Foods 2022, 11(10), 1504; https://doi.org/10.3390/foods11101504 - 22 May 2022

Cited by 33 | Viewed by 3916

Abstract

Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of saturated fatty acid and improve the quality defects of ice cream products caused by the poor stability of milk fat at low temperatures. This study investigated the effect of SOB as a milk fat substitute (the substitution amount was 10–50%) on ice cream through apparent viscosity, particle size, overrun, melting, texture, sensory and digestive properties. The results show SOB substitution for milk fat significantly increased the apparent viscosity and droplet uniformity and decreased the particle size of the ice cream mixes, indicating that there were lots of intermolecular interactions to improve ice cream stability. In addition, ice cream with 30% to 50% SOB substitution had better melting properties and texture characteristics. The ice cream with 40% SOB substitution had the highest overall acceptability. Furthermore, SOB substitution for milk fat increased unsaturated fatty acid content in ice cream and fatty acid release during digestion, which had potential health benefits for consumers. Therefore, SOB as a milk fat substitute may be an effective way to improve the nutritional value and quality characteristics of dairy products. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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15 pages, 9056 KiB

Open AccessArticle

Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro

by Dan Xie, Fangyuan He, Xiaosan Wang, Xingguo Wang, Qingzhe Jin and Jun Jin

Foods 2021, 10(11), 2887; https://doi.org/10.3390/foods10112887 - 22 Nov 2021

Cited by 4 | Viewed by 2462

Abstract

Antarctic krill oil is an emerging marine lipid and expected to be a potential functional food due to its diverse nutrients, such as eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), phospholipids, astaxanthin and tocopherols. Although krill oil has been previously proved to have anti-inflammatory activity, there is little information about the relationship between its chemical compositions and anti-inflammatory activity. In this study, the RAW264.7 macrophages model was used to elucidate and compare the anti-inflammatory potential of different krill lipid fractions: KLF-A, KLF-H and KLF-E, which have increasing phospholipids, EPA and DHA contents but decreasing astaxanthin and tocopherols levels. Results showed that all the krill lipid fractions alleviated the inflammatory reaction by inhibition of production of nitric oxide (NO), release of tumor necrosis factor-α (TNF-α), interleukin (IL)-1β and IL-6 and gene expression of proinflammatory mediators including TNF-α, IL-1β, IL-6, cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS). In addition, KLF-E with the highest phospholipids, EPA and DHA contents showed the strongest inhibition effect on the LPS-induced proinflammatory mediator release and their gene expressions. The results would be helpful to provide powerful insights into the underlying anti-inflammatory mechanism of krill lipid and guiding the production of krill oil products with tailor-made anti-inflammatory activity. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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Review

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20 pages, 2692 KiB

Open AccessReview

Recent Advances in Pickering Double Emulsions and Potential Applications in Functional Foods: A Perspective Paper

by Junjia Zhang, Jieyu Zhu, Yujia Cheng and Qingrong Huang

Foods 2023, 12(5), 992; https://doi.org/10.3390/foods12050992 - 26 Feb 2023

Cited by 8 | Viewed by 2838

Abstract

Double emulsions are complex emulsion systems with a wide range of applications across different fields, such as pharmaceutics, food and beverage, materials sciences, personal care, and dietary supplements. Conventionally, surfactants are required for the stabilization of double emulsions. However, due to the emerging need for more robust emulsion systems and the growing trends for biocompatible and biodegradable materials, Pickering double emulsions have attracted increasing interest. In comparison to double emulsions stabilized solely by surfactants, Pickering double emulsions possess enhanced stability due to the irreversible adsorption of colloidal particles at the oil/water interface, while adopting desired environmental-friendly properties. Such advantages have made Pickering double emulsions rigid templates for the preparation of various hierarchical structures and as potential encapsulation systems for the delivery of bioactive compounds. This article aims to provide an evaluation of the recent advances in Pickering double emulsions, with a special focus on the colloidal particles employed and the corresponding stabilization strategies. Emphasis is then devoted to the applications of Pickering double emulsions, from encapsulation and co-encapsulation of a wide range of active compounds to templates for the fabrication of hierarchical structures. The tailorable properties and the proposed applications of such hierarchical structures are also discussed. It is hoped that this perspective paper will serve as a useful reference on Pickering double emulsions and will provide insights toward future studies in the fabrication and applications of Pickering double emulsions. Full article

(This article belongs to the Special Issue Lipid Delivery System and Functional Food)

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