Nanoencapsulation of vitamin B12 with Opuntia ficus-indica seed oil for food supplements uses

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-01-27 DOI:10.1016/j.fbp.2025.01.016

Ricardo M. Ferreira , Andreia Granja , Artur M.S. Silva , Jorge A. Saraiva , Salette Reis , Susana M. Cardoso

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引用次数: 0

Abstract

This study addressed the nutritional challenges faced by vegetarians and vegans, emphasizing the limited access to essential nutrients like vitamin B12 found mainly in animal-based products. To enhance its bioavailability and reduce dependence on supplements, a lipid-based nanosystem for vitamin B12 encapsulation using vegan-friendly Opuntia ficus-indica seed oils was used. Extracts from these oils, obtained via Magnetic Stirrer Assisted Extraction (MSAE) and n-hexane, exhibited high yields and beneficial properties, including elevated total phenolic content and antioxidant activity. GC-MS analysis revealed significant levels of linoleic, oleic, and palmitic acids, essential for nutritional health. Nanostructured lipid carriers (NLC) produced using ultrasounds and incorporating O. ficus-indica seed oil demonstrated favorable characteristics for oral administration, effective B12 encapsulation, resilience to harsh conditions, and biocompatibility, as confirmed by L929 cell testing. This study highlights the promising potential of lipid-based nanosystems in improving vitamin B12 bioavailability for vegetarians and vegans, offering a practical solution to address nutrient deficiencies efficiently.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.