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Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications

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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 (31 August 2022) | Viewed by 11737

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Special Issue Editors

Dr. Yaqiong Zhang

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Guest Editor

School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
Interests: functional components; health benefits; metabolic regulation; molecular nutrition; food contaminants; toxic mechanism; functional hydrocolloids; encapsulation; delivery system
Special Issues, Collections and Topics in MDPI journals

Dr. Xin Jia

E-Mail Website
Guest Editor

College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
Interests: macromolecule modifications; structure elucidation; food gels; functional foods; delivery systems

Special Issue Information

Dear Colleagues,

We are pleased to invite you to submit your work to the Special Issue of the journal Foods, focused on “Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications”.

Many types of bioactive factors have been shown to exhibit various health beneficial effects, so food manufacturers often want to incorporate active ingredients with specific functional attributes into their products. Nevertheless, there are several challenges associated with simply incorporating bioactive factors into food systems, which may largely limit the efficacy and bioavailability of bioactive factors.

This Special Issue aims to highlight encapsulation-based delivery systems to enhance the bioaccessibility and bioavailability of bioactive factors, with particular attention to the development of new biopolymer-based encapsulation materials using chemical or enzymatic modification method to fabricate different kinds of delivery systems. In-depth studies on carrier material and structure design, relationship between carrier structure and delivery property of delivery systems, and the comparison of bioaccessibility and bioavailability of bioactive factors before and after encapsulation are welcome and encouraged.

The Special Issue is now open for submissions, and you are cordially invited to submit original research papers and review articles.

Prof. Dr. Yaqiong Zhang
Dr. Xin Jia
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

biopolymer-based delivery system
bioaccessibility and bioavailability of bioactive factors
structural modification
structure–property relationship
biological activity
functional food

Published Papers (6 papers)

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Editorial

Jump to: Research

2 pages, 160 KiB

Open AccessEditorial

Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications

by Yaqiong Zhang and Xin Jia

Foods 2023, 12(16), 3127; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12163127 - 20 Aug 2023

Viewed by 849

Abstract

Incorporating bioactive factors to strengthen food nutrition is important for functional food development [...] Full article

(This article belongs to the Special Issue Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications)

Research

Jump to: Editorial

15 pages, 3136 KiB

Open AccessArticle

Preparation and Characterization of Multilayer pH-Responsive Hydrogel Loaded Ganoderma lucidum Peptides

by Ruobing Liu, Jing Gan, Mengdi Du, Xiao Kong, Chunxia Xu, Yue Lü, Shengliang Cao, Ting Meng, Bo Wang and Tianying Yu

Foods 2023, 12(7), 1481; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12071481 - 31 Mar 2023

Cited by 4 | Viewed by 1251

Abstract

To develop a safe, targeted, and efficient assembly of a stable polypeptide delivery system, in this work, chitosan, sodium alginate, and sodium tripolyphosphate were used as materials for the preparation of hydrogels. M-SCT hydrogels were prepared by ionic gelation and the layer-by-layer (LBL) method. The composite hydrogels exhibited excellent pH sensitivity and Ganoderma lucidum peptides (GLP) loading capacity. The prepared hydrogels were characterized and evaluated. The internal three-dimensional network structure of the hydrogel was observed by scanning electron microscopy (SEM), and Fourier transform infrared (FT-IR) spectroscopy confirmed the electrostatic interactions among the components. X-ray diffraction (XRD) was used to observe the crystal structure of the hydrogel. The maximum peptide encapsulation efficiency was determined to be 81.73%. The digestion stability and thermal stability of M-SCT hydrogels loaded GLP were demonstrated to be improved. The amount of peptides released from the GLP/M-SCT-0.75 hydrogels in simulated gastric fluid was lower than 30%. In addition, the ABTS assays showed that the free radical scavenging ability of the GLP/M-SCT-0.75 hydrogels confirmed the efficacy of the hydrogels in retaining the antioxidant activity of GLP. The study suggested the M-SCT-0.75 hydrogels had a great deal of potential as a peptide carrier for oral delivery. Full article

(This article belongs to the Special Issue Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications)

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13 pages, 2034 KiB

Open AccessArticle

Controlling the Interaction between Starchy Polyelectrolyte Layers for Adjusting Protein Release from Nanocapsules in a Simulated Gastrointestinal Tract

by Yingying Li, Ying He and Xiaoxi Li

Foods 2022, 11(17), 2681; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11172681 - 02 Sep 2022

Cited by 4 | Viewed by 1377

Abstract

Orally delivered bioactive proteins face great challenges in the harsh environment of the upper gastrointestinal tract (GIT) in the field of functional foods based on bioactive proteins. Therefore, it is necessary to design carriers and delivery systems that have the potential to overcome the problem of lower bioaccessibility for protein cargoes. In this work, we present a starchy oral colon-targeting delivery system, capable of improving the release profile of the protein cargoes. The starchy oral colon-targeting delivery system was fabricated using layer-by-layer assembly of starchy polyelectrolytes (carboxymethyl anionic starch and spermine cationic starch) onto the surface of protein nanoparticles via electrostatic interaction. The dynamic change in the interaction between the starchy polyelectrolytes affected the shell aggregation structure and determined the release kinetics of nanocapsules in the GIT. Specifically, the stronger interactions between the starchy layers and the thicker and more compact shell layer kept the nanocapsule intact in the simulated gastric and intestinal fluids, better-protecting the protein from degradation by digestive fluids, thus avoiding the burst release effect in the SGF and SIF. However, the nanocapsule could quickly swell with the decreasing molecular interactions between starchy polyelectrolytes, increasing protein release (63.61%) in the simulated colonic fluid. Therefore, release behaviors of protein cargoes could be appropriately controlled by adjusting the number of deposited layers of pH-sensitive starchy polyelectrolytes on the nanocapsule. This could improve the bioaccessibility of oral targeted delivery of bioactive proteins to the colon. Full article

(This article belongs to the Special Issue Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications)

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Graphical abstract

14 pages, 4402 KiB

Open AccessArticle

Preparation and Characterization of a Novel Soy Protein Isolate-Sugar Beet Pectin Emulsion Gel and Its Application as a Multi-Phased Nutrient Carrier

by Minghao Zhang, Lijun Yin, Wenjia Yan, Chong Gao and Xin Jia

Foods 2022, 11(3), 469; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11030469 - 05 Feb 2022

Cited by 13 | Viewed by 2890

Abstract

Emulsion gel, a novel oral delivery carrier, provides the possibility to co-load hydrophilic and lipophilic nutrients simultaneously. In this study, duo-induction methods of laccase and glucono-δ-lactone (L&GDL) or laccase and transglutaminase (L&MTG) were used to prepare the soy protein isolate-sugar beet pectin (SPI-SBP) emulsion gel. The textural data of the emulsion gel was normalized to analyze the effect of different induction methods on the gel property of the SPI-SBP emulsion gels. The characterization studies showed the structure of L&MTG emulsion gel was denser with a lower swelling ratio and reduced degree of digestion, compared with L&GDL emulsion gel. Moreover, the release profiles of both β-carotene and riboflavin co-loaded in the SPI-SBP emulsion gels were correlated to the digestion patterns of the gel matrix; the controlled-release of encapsulated functional factors was regulated by a gel network induced by different induction methods, mainly due to the resulting porosity of the structure and swelling ratio during digestion. In conclusion, SPI-SBP emulsion gels have the capability of encapsulating multiple functional factors with different physicochemical properties. Full article

(This article belongs to the Special Issue Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications)

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Figure 1

16 pages, 2251 KiB

Open AccessArticle

The Layered Encapsulation of Vitamin B₂ and β-Carotene in Multilayer Alginate/Chitosan Gel Microspheres: Improving the Bioaccessibility of Vitamin B₂ and β-Carotene

by Peilong Liao, Shicheng Dai, Ziteng Lian, Xiaohong Tong, Sai Yang, Yashuang Chen, Weijie Qi, Xinhui Peng, Huan Wang and Lianzhou Jiang

Foods 2022, 11(1), 20; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11010020 - 22 Dec 2021

Cited by 12 | Viewed by 2852

Abstract

This research underlines the potential of alginate multilayered gel microspheres for the layered encapsulation and the simultaneous delivery of vitamin B₂ (VB) and β-carotene (BC). Chitosan was used to improve the stability and controlled release ability of alginate-based gel microspheres. It was shown that a clear multilayered structure possessed the characteristics of pH response, and excellent thermal stability. The sodium alginate concentration and the number of layers had notable effects on mechanical properties and particle size of gel microspheres. Fourier-transform infrared spectroscopy and X-ray diffraction analyses further proved that VB and BC were encapsulated within the gel microspheres. Compared with the three-layer VB-loaded gel microspheres, the total release of VB from the three-layer VB and BC-loaded gel decreased from 93.23% to 85.58%. The total release of BC from the three-layer VB and BC-loaded gel increased from 66.11% to 69.24% compared with three-layer BC-loaded gel. The simultaneous encapsulation of VB and BC in multilayered gel microspheres can markedly improve their bioaccessibility and bioavailability. These results showed the multilayer gel microspheres synthesized herein have potential for applications in the layered encapsulation and simultaneous delivery of various bioactive substances to the intestinal tract. Full article

(This article belongs to the Special Issue Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications)

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Graphical abstract

12 pages, 2140 KiB

Open AccessArticle

A Novel Zein-Based Composite Nanoparticles for Improving Bioaccessibility and Anti-Inflammatory Activity of Resveratrol

by Jiaping Liu, Yaqiong Zhang, Wenwen Liu, Boyan Gao and Liangli (Lucy) Yu

Foods 2021, 10(11), 2773; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112773 - 11 Nov 2021

Cited by 7 | Viewed by 1870

Abstract

A microbial transglutaminase-induced cross-linked sodium caseinate (MSC) was used to stabilize zein nanoparticles, and the study was to investigate whether zein-MSC nanoparticles (zein-MSC NPs) can be used as an encapsulation carrier for resveratrol. A group of resveratrol-loaded zein-MSC nanoparticles (Res-zein-MSC NPs) with varying zein to Res mass ratios was first prepared. The particle sizes and zeta-potentials were in the ranges from 215.00 to 225.00 nm and from −29.00 to −31.00 mV. The encapsulation efficiency (EE) of Res was also influenced by the zein to Res mass ratio, and the encapsulated Res existed in an amorphous form. The major interactions between Res and zein-MSC NPs were hydrogen bonding and hydrophobic interaction. Furthermore, compared with free Res, the photo-stability and bioaccessibility of Res-zein-MSC NPs were significantly improved. The cellular studies also showed that Res-zein-MSC NPs exhibited lower cytotoxicity and desirable anti-inflammatory activity. Full article

(This article belongs to the Special Issue Delivery Systems to Enhance Bioaccessibility and Bioavailability of Bioactive Factors: Structure, Property, and Food Applications)

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