Applied Food Research最新文献_第2页

Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products

Applied Food Research Pub Date : 2025-02-12 DOI: 10.1016/j.afres.2025.100770

Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih

{"title":"Chemometrics applications in omics studies (Metabolomics, Lipidomics, and Proteomics) for halal authentication in food and pharmaceutical products","authors":"Ida Musfiroh , Vevi Maritha , Putri Widyanti Harlina , Muchtaridi Muchtaridi , Nor Kartini Abu Bakar , Abdul Rohman , Dachriyanus Dachriyanus , Nur Kusaira Khairul Ikram , Anjar Windarsih","doi":"10.1016/j.afres.2025.100770","DOIUrl":"10.1016/j.afres.2025.100770","url":null,"abstract":"<div><div>As awareness of using halal products increases, the halal status of food and pharmaceutical products is receiving heightened attention. Omic-based analytical methods such as Metabolomics, Lipidomics, and Proteomics have been tested to authenticate the halal status of these products. The metabolites, lipids, and amino acids in halal food and pharmaceutical products differ from those in non-halal products. These differences can be used as references for determining halal status. One main challenge in omics-based analysis, is managing the vast amount of data on metabolite, lipid, and amino acid. Advanced analysis techniques are needed to draw conclusions on the halal authenticity of products. This challenge can be addressed through chemometric analysis. Chemometrics can reduce large datasets generated from omics studies into easily understandable visualizations that distinguish between halal and non-halal products. Using PCA, PLS, and LS-SVM analysis, the distinct metabolites, lipids, and amino acids between halal and non-halal products become clearly identifiable. PLS-DA and OPLS-DA can predict potential markers for determining halal status. Validated chemometric methods provide a fast, practical and efficient approach for authenticating the halal status of food and pharmaceutical products.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100770"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications

Applied Food Research Pub Date : 2025-02-10 DOI: 10.1016/j.afres.2025.100766

Ziyuan Guo , Xiaoqing Deng , Chunyuan Ping , Xiang Li , Daotong Li , Xiaomeng Wu , Xinxin Xiao , Ruixue Kong

{"title":"Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications","authors":"Ziyuan Guo , Xiaoqing Deng , Chunyuan Ping , Xiang Li , Daotong Li , Xiaomeng Wu , Xinxin Xiao , Ruixue Kong","doi":"10.1016/j.afres.2025.100766","DOIUrl":"10.1016/j.afres.2025.100766","url":null,"abstract":"<div><div>Coarse grains are globally prevalent and have attracted the attention of many consumers and researchers. Quinoa (<em>Chenopodium quinoa</em> Willd.) is a pseudocereal native to the Andean region. Quinoa contains nutritional and bioactive components, such as proteins, starch, dietary fibre, fat, polyphenols, and saponins, and has been reported to have antioxidant, antibacterial, anti-inflammatory, anti-cancer, hypoglycaemic, hypolipidaemic, and other biological properties. This review analyses the nutritional and bioactive components of quinoa, as well as their biological activities and mechanisms. It aims to present updated information on the quinoa industry. Compared with major cereals, the development and comprehensive utilization of quinoa by-products are essential for an in-depth exploration of its mechanisms of action and the development of medicinal and edible products. Furthermore, this review discusses potential trends and perspectives for the future use of quinoa. Our objective is to address the challenges and development of quinoa, aiming to provide a theoretical basis and technological support for its processing and application in the food and healthcare industries, and improve the comprehensive utilization of quinoa resources.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100766"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419799","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior

Applied Food Research Pub Date : 2025-02-07 DOI: 10.1016/j.afres.2025.100761

Xinying Suo , Marianna Tagliasco , Matteo Bonfini , Laura Bonfili , Oscar Moreno Araiza , Anna Baggio , Anna Maria Eleuteri , Nicoletta Pellegrini , Elena Vittadini

{"title":"Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior","authors":"Xinying Suo , Marianna Tagliasco , Matteo Bonfini , Laura Bonfili , Oscar Moreno Araiza , Anna Baggio , Anna Maria Eleuteri , Nicoletta Pellegrini , Elena Vittadini","doi":"10.1016/j.afres.2025.100761","DOIUrl":"10.1016/j.afres.2025.100761","url":null,"abstract":"<div><div>Cookies, a trendy snack, are traditionally characterized by a poor nutritional profile (high sugars and fats, low protein and fiber). To improve their nutritional profile, standard wheat “pasta-frolla” cookies were reformulated with 100 % pulse flour (chickpea and lentil), partial sugar reduction with a commercial fiber syrup (Meltec®), and full butter replacement using a structured fiber-sunflower oil-water emulsion (alone or in conjunction). Developed cookies had higher protein and fiber contents, reduced sugar (∼45 - 50 % reduction), and saturated fats (∼77 - 80 % reduction) and also had a lower predicted glycemic index compared to traditional cookies. Water activity and moisture content of the cookies were in line with those of the same product category, while they had a harder texture compared to their full butter counterparts due to the full substitution of butter (alone or in combination with sugar reduction). Lentil cookies showed slightly lower in vitro starch and remarkably higher protein digestibility than the control cookie, and the simultaneous application of sugar and fat substitution did not negatively affect their overall acceptability. The developed products are expected to be a suitable base for the development of snacks for elderly consumers, who are the population niche that, due to health issues, is most likely to be interested in this type of cookies.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100761"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143372741","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A method for testing indoxacarb residues in three vegetables and the dietary risk assessment

Applied Food Research Pub Date : 2025-02-07 DOI: 10.1016/j.afres.2025.100759

Ai Liu , Fengyu Li , Jiacheng Ge , Guodong Si , Xianzheng Han , Yun Gao , Wenli Wang , Li Su , Nan Zou , Wei Mu , Xiaomei Li , Xiuyu Pang

{"title":"A method for testing indoxacarb residues in three vegetables and the dietary risk assessment","authors":"Ai Liu , Fengyu Li , Jiacheng Ge , Guodong Si , Xianzheng Han , Yun Gao , Wenli Wang , Li Su , Nan Zou , Wei Mu , Xiaomei Li , Xiuyu Pang","doi":"10.1016/j.afres.2025.100759","DOIUrl":"10.1016/j.afres.2025.100759","url":null,"abstract":"<div><div>This study focuses on the development and validation of a detection method for indoxacarb residues in three major vegetable crops, Chinese cabbage, cabbage, and tomato, which are widely cultivated worldwide. The method was rigorously validated through field trials and dietary risk assessment. A strong linear response was observed for indoxacarb at the concentrations of 0.0005 - 0.25 mg/L, with a limit of quantitation of 0.01 mg/kg. The half-life of indoxacarb ranged from 4.61 to 6.89 days in Chinese cabbage, 3.06 to 6.21 days in cabbage, and 2.28 to 3.46 days in tomato. The terminal residues were <0.01 - 0.2 mg/kg in Chinese cabbage, <0.01 - 0.15 mg/kg in cabbage, and <0.01 - 0.029 mg/kg in tomato. Dietary risk assessment revealed a low probability of long-term risk (12.9 %) associated with the consumption of these crops. Overall, the study suggests that the use of indoxacarb on these three vegetables is safe for the general population, with minimal risk even under long-term exposure.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100759"},"PeriodicalIF":0.0,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143376676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of cultivation systems on the antimicrobial, colour retainment and slice healing properties of consumer ready market samples of cucumber (Cucumis sativus L.)

Applied Food Research Pub Date : 2025-02-06 DOI: 10.1016/j.afres.2025.100754

Marjolein Doesburg-van Kleffens , Jens-Otto Andersen , Carsten Gründemann , Jürgen Fritz

{"title":"Effects of cultivation systems on the antimicrobial, colour retainment and slice healing properties of consumer ready market samples of cucumber (Cucumis sativus L.)","authors":"Marjolein Doesburg-van Kleffens , Jens-Otto Andersen , Carsten Gründemann , Jürgen Fritz","doi":"10.1016/j.afres.2025.100754","DOIUrl":"10.1016/j.afres.2025.100754","url":null,"abstract":"<div><div>A recently developed Stress Storage Test for cucumbers (<em>Cucumis sativus</em> L.) allows analysis of the impact of different cultivation systems on the Antimicrobial (AMP), Colour Retainment (CRP) and Slice Healing Properties (SHP) of cucumbers following harvest. The latter parameter reflects the ability of the sample to develop ‘healing tissue’ after a complete slicing of the cucumber into alternating 15 and 20 mm slices.The aim of this study was to research the effectiveness of the test in differentiating between conventionally (Conv), organically (Org) and biodynamically (Dyn) grown cucumbers. The study was conducted at three independent European laboratories using fresh samples sourced from local markets. The mean values of CRP, AMP and SHP in 3 × 8 experiments were found to be highest for the Dyn cucumbers and lowest for the Conv cucumbers. In 58 to 71 % of the experiments, the Dyn cucumbers demonstrated the best stress storage properties. The Org and Conv cucumbers exhibited the best stress storage properties in 25 to 38 % and 4 to 8 % of the experiments, respectively. In summary, the cucumber Stress Storage Test method showed differences between conventional, organic and biodynamic samples in our investigations, regarding the three stress storage parameters CRP, AMP and SHP. In the majority of cases, the Dyn cucumber samples demonstrated the most favourable outcomes. Further investigations under different growth conditions should be carried out to check the reproducibility of the method.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100754"},"PeriodicalIF":0.0,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143388224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and future prospects of 3D printed surimi products: A review

Applied Food Research Pub Date : 2025-02-05 DOI: 10.1016/j.afres.2025.100757

Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong

{"title":"Development and future prospects of 3D printed surimi products: A review","authors":"Dieynabou Diao , Ruizhi Yang , Yijin Liu , Yadong Zhao , Meiling Chen , Yan Chen , Bin Zheng , Heng Yen Khong","doi":"10.1016/j.afres.2025.100757","DOIUrl":"10.1016/j.afres.2025.100757","url":null,"abstract":"<div><div>As one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness. Recently, the custom design of surimi products using 3D printing technology has been shown to not only make the surimi products more appealing but also to further extend their application in special diets. Although numerous studies have been conducted to optimize surimi inks, control 3D printing parameters, and develop post-processing techniques for 3D-printed surimi products, there are few reviews that collectively summarize the latest advances in the field of surimi 3D printing. This review presents an overview of the progress in 3D printing technology related to surimi and its products to fill the gap. It discusses the suitability of surimi as a 3D printing material, ink properties and printability, and innovative 3D to 6D printing techniques for surimi products. This review provides a basis for developing the application of 3D printing technologies in the food industry.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100757"},"PeriodicalIF":0.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu

Applied Food Research Pub Date : 2025-02-03 DOI: 10.1016/j.afres.2025.100750

Abiola Folakemi Olaniran , Faith Oluwatoyosi Agaja , Oluwatobi Victoria Obayomi , Seno Isidore Ebong , Adekunbi Adetola Malomo , Olubukola David Olaniran , Oluwakemi Christianah Erinle , Stephen Olugbemiga Owa

{"title":"Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu","authors":"Abiola Folakemi Olaniran , Faith Oluwatoyosi Agaja , Oluwatobi Victoria Obayomi , Seno Isidore Ebong , Adekunbi Adetola Malomo , Olubukola David Olaniran , Oluwakemi Christianah Erinle , Stephen Olugbemiga Owa","doi":"10.1016/j.afres.2025.100750","DOIUrl":"10.1016/j.afres.2025.100750","url":null,"abstract":"<div><div>Ultrasonic and microwave methods are innovative techniques for enhancing plant-based meat alternatives improving both the products and processes. Tofu is a commonly used meat substitute worldwide and serves as a rich source of both protein and minerals obtained from soybeans. This research examined the effect of application microwave and ultrasonic technologies during production of tofu on the quality attributes and shelf stability compared to boiling a conventional method. The freshly prepared soymilk was divided into three batches, which were then subjected to different pre-treatment methods, namely: boiling, microwave, and ultrasonication, where the Boiled tofu (BTU) served as the control. The findings of the study revealed that ultrasonicated tofu (18 × 10<sup>2</sup>cfu/g) had the least microbial load after 42 days of storage compared to microwaved (28 × 10<sup>3</sup>cfu/g) and boiled tofu (25 × 10<sup>5</sup>cfu/g<em>)</em>. The antioxidant activities and total flavonoid contents (TFC) of tofu samples ranged from 22.2 to 35.5 mg/mL with ultrasonicated tofu (UTU) showing the highest scavenging activity (at 47.40 % and 22.2 mg/mL). The cavitation forces enhanced the homogeneity the protein gel and provide tofu with a denser and even texture. Thus, the applications ultrasonication in the production of Tofu, as it had the lowest microbial population after 42 days of storage, conserved the nutritional value, highest free radical scavenging and the preservation of antioxidant properties in Tofu samples, compared to boiling or microwaving processing method. Thus ultrasonication is a viable options for industrial production for quality and a highly gelatinous Tofu.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100750"},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143233401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout storage

Applied Food Research Pub Date : 2025-02-03 DOI: 10.1016/j.afres.2025.100748

Shaghayegh Echresh , Behrooz Alizadeh Behbahani , Fereshteh Falah , Mohammad Noshad , Salam A. Ibrahim

{"title":"Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout storage","authors":"Shaghayegh Echresh , Behrooz Alizadeh Behbahani , Fereshteh Falah , Mohammad Noshad , Salam A. Ibrahim","doi":"10.1016/j.afres.2025.100748","DOIUrl":"10.1016/j.afres.2025.100748","url":null,"abstract":"<div><div>Traditional non-dairy fermented beverages are produced worldwide. Fruit juices are popular with people of all ages and are seen as healthy and refreshing, leading to interest in creating probiotic functional beverages from them. The aim of this study was to prepare probiotic grape juices loaded with <em>Lacticaseibacillus rhamnosus</em> CWKu-12 and assess their physicochemical characteristics, probiotic load, and sensory acceptance during storage. In the next step, quality changes in grape juices during storage were described using various kinetics such as zero, first, or higher order. This strain was used at concentrations of 0, 1, and 2 % as a probiotic component in the grape juice model. The juice's pH, titratable acidity, color, probiotic load, and sensory acceptability were assessed during 21 days of storage at 4 and 25 °C. The pH and acidity of the probiotic grape juices were kept constant during storage at 4 °C. At the end of the storage period, the juice containing 2 % probiotic and stored at 4 °C had the highest viable cells (7.92 log CFU/mL). Moreover, grape juices that had been cold-stored and added probiotics had the highest level of sensory acceptance. The findings indicated that zero-order reaction models best represented the quality indices of the juice, with high R<sup>2</sup> values and low RMSE. As a result, for lactose intolerant individuals, vegetarians, and people who are allergic to dairy products, this may be used as a nutraceutical with health-promoting benefits.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100748"},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143351285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment

Applied Food Research Pub Date : 2025-02-03 DOI: 10.1016/j.afres.2025.100751

Analaura Gómez-Cisneros , Alberto Ordaz , Liliana Santos-Zea , Anayansi Escalante-Aburto , Edith Ponce-Alquicira , Mariel Calderón-Oliver

{"title":"Orange sweet potato flour production: Comparative effects on ultrasound, drying, storage, and techno-economic assessment","authors":"Analaura Gómez-Cisneros , Alberto Ordaz , Liliana Santos-Zea , Anayansi Escalante-Aburto , Edith Ponce-Alquicira , Mariel Calderón-Oliver","doi":"10.1016/j.afres.2025.100751","DOIUrl":"10.1016/j.afres.2025.100751","url":null,"abstract":"<div><div>Sweet potatoes (<em>Ipomoea batatas</em>) are recognized for their nutritional value and rich content of bioactive compounds, which contribute to their health benefits. Despite these advantages, the limited diversity of products derived from sweet potatoes has hindered their broader industrial application. This paper discusses the potential of transforming sweet potatoes into flour and explores the implications of drying processes on bioactive compound retention. Furthermore, it examines the efficacy of ultrasound as a method to enhance the extraction and preservation of these valuable compounds during processing. Therefore, this study aimed to evaluate the effects of 3 factors and their interaction: ultrasound treatment (40 kHz, 10 min at 25 °C), storage time after ultrasound (0–96 h), and drying methods (cabinet dehydration and freeze-drying) to obtain sweet potato flour without reducing bioactive compounds, color and antioxidant activity, as well as its techno-economic feasibility. Ultrasound treatment and drying processes mainly impact the final color, phenolic content, and carotenoids. Dehydration decreases the bioactive content compared to lyophilization; however, the ultrasound treatment causes an increase in concentration after 48 h of storage (53.8 % more than control without ultrasound). Also, dehydration increases the a* and b* levels in the final flours. Finally, the process was proposed to be scaled industrially using SuperPro Designer software. The techno-economic assessment demonstrated that obtaining flour through ultrasound and dehydration is both scalable and economically feasible, providing an industrial option for sweet potato commercialization.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100751"},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143233403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Liposome-like encapsulation of fish oil-based self-nano emulsifying formulation for improved bioavailability

Applied Food Research Pub Date : 2025-02-03 DOI: 10.1016/j.afres.2025.100745

Iqbal Ahmad , Aparana Dogra , Tanya Nagpal , Chandvi Sharma , Sudhakar Singh , Nikhil Shaiva , Gaurav Saini , Kanishk Luhach

{"title":"Liposome-like encapsulation of fish oil-based self-nano emulsifying formulation for improved bioavailability","authors":"Iqbal Ahmad , Aparana Dogra , Tanya Nagpal , Chandvi Sharma , Sudhakar Singh , Nikhil Shaiva , Gaurav Saini , Kanishk Luhach","doi":"10.1016/j.afres.2025.100745","DOIUrl":"10.1016/j.afres.2025.100745","url":null,"abstract":"<div><div>Omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are known for their significant health benefits, including cardiovascular protection, anti-inflammatory effects, and cognitive enhancement. However, the poor bioavailability of these lipophilic compounds, especially in their ethyl ester form, limits their clinical efficacy. This study aimed to develop a novel liposome-like self-micro emulsifying drug delivery system (SMEDS) to enhance the bioavailability of fish oil-based EPA and DHA. A Box-Behnken design was employed to optimize the formulation, assessing the impact of lecithin, polyethylene glycol (PEG), propylene glycol ester, and polysorbate on particle size, polydispersity index (PDI), and zeta potential. The optimized formulation exhibited significantly smaller particle sizes (100–300 nm), low PDI (0.149–0.303), and a stable zeta potential(-32.5 to -27.9 mV), potentially contributing to improved absorption and stability. Transmission electron microscopy confirmed the dual nature of the formulation, displaying characteristics of both nanoemulsion and liposomal structures. Pharmacokinetic studies in Wistar rats revealed a 13.2-fold and 4.7-fold increase in the bioavailability of EPA and DHA, respectively, compared to conventional fish oil. The enhanced pharmacokinetic profile suggests that this novel formulation could offer superior clinical benefits, including but not limited to managing lipid profile and hypertension, improving cognition, glycaemic control, and reducing inflammation. Avoid large doses of fish oil to achieve the benefits mentioned above. Thus, further clinical investigations could highlight the potential clinical benefits of the formulation.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"5 1","pages":"Article 100745"},"PeriodicalIF":0.0,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143351269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0