Source: UNIV OF MASSACHUSETTS submitted to NRP
INFLUENCE OF NANOPARTICLE CHARACTERISTICS ON FATE, BIOAVAILABILITY, AND TOXICITY OF FOOD-GRADE NANOEMULSIONS
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
AFRI COMPETITIVE GRANT
Reporting Frequency
Annual
Accession No.
0224265
Grant No.
2011-67021-30365
Cumulative Award Amt.
$490,000.00
Proposal No.
2010-05266
Multistate No.
(N/A)
Project Start Date
Apr 15, 2011
Project End Date
Apr 14, 2016
Grant Year
2011
Program Code
[A1511]- Agriculture Systems and Technology: Nanotechnology for Agricultural and Food Systems
Recipient Organization
UNIV OF MASSACHUSETTS
(N/A)
AMHERST,MA 01003
Performing Department
(N/A)
Non Technical Summary
Emulsions are used widely in food products to provide the desirable texture, appearance and taste. Emulsions consist of small droplets suspended in a solution. Nanoemulsioins are emulsions with super small droplet size, i.e., <100 nm. Nanoemulsions have many potential advantages over conventional emulsions for certain applications, and so they are being used more frequently within the food industry to encapsulate health-promoting food components. However, there is increasing concern that creating ultra-fine particles in food products may have adverse effects on human health. Currently, there is only limited knowledge on the effects of nanoemulsions on the fate of the food components in the nanoemulsions. We plan to address this lack of knowledge by systematically examining the impact of specific nanoparticle characteristics on the digestion, absorption and safety of beta-carotene encapsulated in nanoemulsions using both cell culture and animal models. The amount of food components that can be absorbed into the blood stream can be significantly increased by encapsulation in nanoemulsions. This could potentially cause certain food components to reach levels where they can show toxicity to human. Beta-carotene was selected as a model food component because: it is widely used as a colorant and health-promoting food components; it normally has a low available level in human; and it may exhibit adverse health effects when consumed at high levels, which could occur when it is encapsulated in nanoemulsions. This project will provide important information on how the different properties of nanoemulsions (e.g., size, charge, and surface properties) affect 1) digestion of the emulsions in the GI tract, 2) the absorption of beta-carotene (carried in the nanoemulsions) into the blood, and 3) the possible adverse effects of beta-carotene in the nanoemulsions. This information is important for possible application of nanotechnology in food industry to improve human health.
Animal Health Component
10%
Research Effort Categories
Basic
80%
Applied
10%
Developmental
10%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
7115010101025%
7115010115025%
7115010200050%
Knowledge Area
711 - Ensure Food Products Free of Harmful Chemicals, Including Residues from Agricultural and Other Sources;

Subject Of Investigation
5010 - Food;

Field Of Science
1010 - Nutrition and metabolism; 2000 - Chemistry; 1150 - Toxicology;
Goals / Objectives
Nanoemulsions have many potential advantages over conventional emulsions for certain applications (optical clarity, increased bioavailability, enhanced physical stability), and so they are being used more frequently within the food industry to encapsulate bioactive components. However, there is increasing concern that creating ultra-fine particles in food emulsions may have adverse effects on human health. Currently, knowledge of the impact of nanoparticle characteristics on the biological fate of encapsulated components within nanoemulsions is limited. Our overall objective is to address this lack of knowledge by systematically examining the impact of specific nanoparticle characteristics (i.e., size, charge, and composition) on the bioavailability and safety of beta-carotene encapsulated in nanoemulsions using in vitro and in vivo models. Our central hypothesis is that the bioavailability of highly lipophilic food components can be substantially increased by encapsulation in nanoemulsions, which could potentially cause certain dietary bioactive food components to reach tissues levels where they can exhibit toxicity. beta-Carotene was selected as a model bioactive food component because: it is widely used as a colorant and nutraceutical; it normally has a low bioavailability; it may exhibit adverse health effects when consumed at high levels, which could occur when it is encapsulated in nanoemulsions. This project will provide fundamental knowledge about the impact of specific particle characteristics of nanoemulsions on (i) the mechanisms of digestion of nano-droplets within the GI tract; (ii) the bioavailability of encapsulated beta-carotene; and (iii) the potential toxicity of encapsulatedbeta-carotene. This knowledge is critical for the rational design and development of nanotechnology-based food strategies to improve human health. Consequently, food manufacturers can establish the most appropriate levels of carotenes to incorporate into suitable nanoemulsions so that they exhibit beneficial effects, without introducing unwanted side-effects (e.g., potential toxicity). This project will also lead to the development of a highly integrated multidisciplinary approach for testing food nanoparticles, which will provide a useful model for establishing the safety of other types of engineered nanoparticles intended for food and beverage applications, such as those fabricated from proteins, polysaccharides or inorganic materials.
Project Methods
Our Specific Aims and Approaches are as follows:  Specific Aim 1: Fabrication of Nanoemulsions with Well-Defined Particle Characteristics. A series of oil-in-water nanoemulsions with well-defined particle characteristics will be prepared and characterized based on their particle size, particle charge, and carrier lipid composition. A highly lipophilic model bioactive food component (beta-carotene, a natural colorant and precursor of vitamin A) will be encapsulated within these nanoemulsions. beta-carotene was selected because it normally has a low bioavailability, but it may exhibit adverse effects when consumed at high levels, which could occur when it is encapsulated in nanoemulsions.  Specific Aim 2: Quantification of the major factors impacting the bioavailability and distribution of beta-carotene-nanoemulsions in simulated gastrointestinal conditions. An in vitro digestion model will be used to systematically determine the impact of particle characteristics on the behavior of nano-sized lipid droplets within a simulated digestion model, as well as on the release and cellular absorption of encapsulatedbeta-carotene.  Specific Aim 3: Determination of the bioavailability and safety of beta-carotene-nanoemulsions in Mongolian gerbils. Based on the results from Aims 1 and 2, the stable beta-carotene-nanoemulsion will be prepared with particle characteristics shown to increase beta-carotene bioavailability in vitro. The in vivo fate, bioavailability and potential toxicity of the beta-carotene encapsulated in nanoemulsion will then be determined in Mongolian gerbils, and compared with that of beta-carotene delivered using the conventional emulsion or bulk carrier oil.

Progress 04/15/11 to 04/14/16

Outputs
Target Audience:Researchers, scientists and other professionals in the field of food science, agricultural science, nutrition science and related industries. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided extensive research training for multiple graduate students. How have the results been disseminated to communities of interest?By publications in the peer-reviewed journal publications and presentations in the conferences. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? We have made satisfactory progress in this period by publishing 8peer-reviewed journal publications in quality journals. See the specific published articles for the details of experimental results achieved in this period. Overall, in this project, we have publiched 28 peer-reviewed articles in high quality journals in the related fields. In this project, we addressed the lack of knowledge in the biological fate of nanoemulsion in the gastrointestinal tract by systematically examining the impact of specific nanoparticle characteristics (i.e., size, charge, and composition) on the bioavailability of a wide range of nutraceuticals (mainly β-Carotene) encapsulated in nanoemulsions using various experimental models. We have studies wide range of nutraceuticals including β-Carotene, vitamin E, tangeretin, long chain fatty acids, Coenyme Q10, 5-demethylnobiletin, quercetin, 5-hydroxytangeretin, curcumin, pterostilbene, etc. Herein, we summarized the results from this project and related literatures on the factors impacting gastrointestinal fate of nutraceutical, using β-carotene as a model nutraceutical that normally has low oral bioavailability. 1. Bioaccessibility 1.1. Liberation. The likelihood of β-carotene being liberated from a fruit or vegetable may be enhanced by applying one or more processing operations to disrupt the cells or organelles where β-carotene is normally entrapped, such as homogenization, enzyme treatment, or thermal processing. Alternatively, β-carotene can be isolated from its natural state and incorporated into a suitable delivery vehicle (such as an oil-in-water emulsion). After consumption, β-carotene will be more easily released from the food matrix within the GIT. 1.2. Solubility. After β-carotene is liberated from the food matrix, it needs to be solubilized within the intestinal fluids so that it can be transported to the epithelium cells. β-Carotene is a highly hydrophobic molecule that normally has a very low solubility in aqueous intestinal fluids. Nevertheless, the solubility of β-carotene in the GIT can be greatly increased by ingesting it with digestible lipids, which can be attributed to several factors. First, consumption of digestible lipids stimulates the release of digestive enzymes, bile salts, and phospholipids thereby increasing the solubilization capacity of the intestinal fluids. Second, lipid ingestion prolongs the GIT transit time thereby increasing the time available for β-carotene to be liberated, solubilized, and absorbed. Third, the digestion of coingested lipids within the GIT leads to the formation of FFAs and MAGs that are incorporated into the mixed micelles in the small intestine, thereby increasing the solubilization capacity of intestinal fluids. The extent of this increase depends on the type and amount of coingested lipids that are consumed: Mixed micelles contain long chain FFAs with higher solubilization capacities on β-carotene than short or medium chain FFAs. Fourth, ingestion of any surface-active substances (such as phospholipids or surfactants) may also increase the solubilization capacity of the intestinal fluids due to their ability to help form mixed micelles. 2. Absorption β-carotene is a highly nonpolar molecule that can be incorporated into the nonpolar regions of the cell membrane and passively transported across, as well as transported by active transport mechanisms. Consequently, absorption should not be a major barrier for this kind of bioactive molecule. Nevertheless, if there were circumstances where the absorption of β-carotene relied on the operation of active transporters, then the bioavailability could be limited if these transporters became saturated. Saturation may occur due to the presence of other carotenoids that compete for the active transporter or if the β-carotene concentration is too high. In these cases, the bioavailability may be increased by ensuring that other molecules that compete with β-carotene are not present in the intestinal fluids, or by ensuring the slow release of β-carotene within the GIT. Extended release may be achieved by encapsulating β-carotene within a delivery system that slowly releases it within the small intestine or by using a food matrix that slows down the passage of the food through the GIT. The bioavailability of several lipophilic nutraceuticals is limited by efflux transporters in the membranes of epithelium cells. For example, P-glycoprotein (P-gp) and multidrug resistant protein have both been shown to pump out a variety of nutraceuticals or drugs from intestinal epithelium cells. As discussed earlier, efflux can reduce the bioavailability of nutraceuticals by two mechanisms: (a) decreasing the total amount absorbed and (b) increasing the extent of metabolism within the GIT given that the nutraceutical may be pumped in and out of the epithelium cells numerous times. Some food-grade components may block efflux mechanisms and thereby increase the net absorption of nutraceuticals by epithelium cells, e.g., some surfactants, chelating agents, biopolymers, and phytochemicals. For example, resveratrol, quercetin, and piperine have been shown to act as efflux inhibitors. If efflux transporters can limit the bioavailability of β-carotene, then it may be possible to improve its absorption by adding efflux inhibitors to food matrices 3. Transformation The overall bioavailability of β-carotene may be limited due to chemical degradation or metabolism within the GIT. In some cases, these transformations may be undesirable given they reduce the bioavailability or bioactivity of a nutraceutical; however, in other cases they may actually be beneficial, e.g., conversion of β-carotene to vitamin A. Several approaches may be utilized to control these transformations. The β-carotene may be encapsulated within some kind of delivery system that protects it from chemical transformations and metabolism until it is released at the site of absorption. For example, a delivery system could be developed that remained stable in the mouth and stomach but that broke down in the small intestine and released the β-carotene near the epithelium cells, thereby limiting exposure to harsh conditions. Second, it is possible to add food ingredients that protect nutraceuticals from chemical transformation in the GIT. Some of these bioactivity enhancers act as antioxidants that retard nutraceutical oxidation. For example, there are many natural and synthetic food-grade antioxidants that are effective at inhibiting oxidation reactions by mechanisms such as free radical scavenging, singlet oxygen quenching, and chelating, e.g., butylated hydroxytoluene, butylated hydroxyanisole, carotenoids, tocopherols, flavonoids, and grape seed extract. Other bioactivity enhancers may inhibit the normal function of metabolic or digestive enzymes within the GIT or body. For example, piperine may retard the metabolism of nutraceuticals. These effects have been attributed in part to its ability to inhibit metabolizing enzymes such as glucose dehydrogenase, cytochrome P450, and others. Finally, coingested lipids may also alter the bioavailability of β-carotene through their impact on the absorption pathway. When lipophilic nutraceuticals are ingested with long chain fatty acids, they are packed into lipoprotein particles (chylomicrons) in the epithelium cells and then transported by the lymphatic route (thereby avoiding first pass metabolism in the liver); when they are ingested with short or medium chain fatty acids, however, they are transported via the portal vein where they must pass through the liver before entering the systemic blood circulation. Consequently, there may be substantial differences in the type and amount of metabolism of a lipophilic nutraceutical depending on its absorption pathway.

Publications

  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Qian C, Decker E, Xiao H, McClements JD. Influence of Physical State on b-Carotene Stability in Lipid Nanoparticles: Are Solid Lipid Nanoparticles Really Efficacious for Food Applications? Food Research International.
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Liu X, Bi J, Xiao H, McClements DJ. Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from Mangoes. Journal of Food Science. 2016; 81(3):N754-61. PMID: 26816342
  • Type: Journal Articles Status: Published Year Published: 2016 Citation: Zou L, Zhang Z, Zhang R, Liu W, Liu C, Xiao H, McClements DJ. Encapsulation of protein nanoparticles within alginate microparticles: Impact of pH and ionic strength on functional performance. Journal of food engineering.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Chen, J.J., J.K. Zheng, E.A. Decker, D.J. McClements, and H. Xiao, Improving nutraceutical bioavailability using mixed colloidal delivery systems: lipid nanoparticles increase tangeretin bioaccessibility and absorption from tangeretin-loaded zein nanoparticles. Rsc Advances, 2015. 5(90): p. 73892-73900.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Yao, M.F., L.L. He, D.J. McClements, and H. Xiao, Uptake of Gold Nanoparticles by Intestinal Epithelial Cells: Impact of Particle Size on Their Absorption, Accumulation, and Toxicity. Journal of Agricultural and Food Chemistry, 2015. 63(36): p. 8044-8049.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sun, Y., Z.Y. Xia, J.K. Zheng, P.J. Qiu, L.J. Zhang, D.J. McClements, and H. Xiao, Nanoemulsion-based delivery systems for nutraceuticals: Influence of carrier oil type on bioavailability of pterostilbene. Journal of Functional Foods, 2015. 13: p. 61-70.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Hu, K., X.X. Huang, Y.Q. Gao, X.L. Huang, H. Xiao, and D.J. McClements, Core-shell biopolymer nanoparticle delivery systems: Synthesis and characterization of curcumin fortified zein-pectin nanoparticles. Food Chemistry, 2015. 182: p. 275-281.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Zou, L.Q., B.J. Zheng, W. Liu, C.M. Liu, H. Xiao, and D.J. McClements, Enhancing nutraceutical bioavailability using excipient emulsions: Influence of lipid droplet size on solubility and bioaccessibility of powdered curcumin. Journal of Functional Foods, 2015. 15: p. 72-83.


Progress 04/15/14 to 04/14/15

Outputs
Target Audience:Scientists and technologists in the food,nutrition and related fields. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided extensive research training for multiple graduate students. How have the results been disseminated to communities of interest?By publications in the peer-reviewed journal publications and presentations in the conferences. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? We have made satisfactory progress in this period by publishing 4peer-reviewed journal publications in quality journals. See the specific published articles for the details of experimental results achieved in this period.

Publications

  • Type: Journal Articles Status: Published Year Published: 2015 Citation: McClements, D.j., Li, F., Xiao, H., Bioavailability classification scheme: classifying nutraceuticals according to factors limiting their oral bioavailability. Annu. Rev. Food Sci. Technol. 2015. 6:13.1-13.29.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Yang, Y., E.A. Decker, H. Xiao, and D.J. McClements, Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of alpha-tocopherol acetate en-capsulated in emulsion-based delivery systems. Food & Function, 2015. 6(1): p. 84-97
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sung, M.R., Xiao, H., Decker, E.A., McClements, D.J., Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method. Journal of Food Engineering, 2015, 155: 16-21.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Xia, Z; McClements, D.J; Xiao, H. Influence of Physical State of beta-Carotene (Crystallized versus Solubilized) on Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63(3): 990-997


Progress 04/15/13 to 04/14/14

Outputs
Target Audience:Scientists and technologists in the food,nutrition and related fields. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided extensive research training for multiple graduate students. How have the results been disseminated to communities of interest?By publications in the peer-reviewed journal publications and presentations in the conferences. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? We have made satisfactory progress in this period by publishing 3peer-reviewed journal publications in quality journals. See the specific published articles for the details of experimental results achieved in this period.

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Zheng, JK., Li, Y., Song, MY., Fang, X., Cao, Y., McClements, D.J., Xiao, H. Improving Intracellular Uptake of 5-Demethyltangeretin by Food Grade Nanoemulsions. Food Research International. 2014, 62: 98-103
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Cho, H.T., L. Salvia-Trujillo, J. Kim, Y. Park, H. Xiao, and D.J. McClements, Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. Food Chemistry, 2014. 156: p. 117-122.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Chen, JJ., Zheng, JK., McClements, D.J., Xiao, H. Tangeretin-loaded protein nanoparticles fabricated from zein/betalactoglobulin: Preparation, characterization, and functional performance. Food Chem., 2014, 158: 466-472.


Progress 04/15/12 to 04/14/13

Outputs
Target Audience:Scientists and technologies in the food and nutrition fields Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided?This project has provided extensive research training for multiple graduate students. How have the results been disseminated to communities of interest?Yes. See publication list. What do you plan to do during the next reporting period to accomplish the goals? Nothing Reported

Impacts
What was accomplished under these goals? We have made satisfactory progress in this period by publishing 5 peer-reviewed journal publications in quality journals. Study 1: Influence of Physical State of β-Carotene (Crystallized versus Solubilized) on Bioaccessibility β-Carotene has potentially beneficial biological effects. However, its use is currently limited because of its low water-solubility, high melting point, and low oral bioavailability. This study investigated the influence of physical state (crystalline versus solubilized) on the bioaccessibility of β-carotene using a simulated gastrointestinal tract (GIT) model. Three delivery systems were compared: (1) β-carotene predissolved in a nanoemulsion; (2) β-carotene crystals mixed with a nanoemulsion; and (3) β-carotene crystals mixed with a phosphate-buffered saline (PBS). The changes in the microstructure of the delivery systems were characterized after each stage of the GIT model. The β-carotene bioaccessibility decreased in the order of delivery system 1 ? 2 > 3, which indicated that carotenoids solubilized within a oil phase were much more bioaccessible than those that formed crystals. This study provides important information for developing effective delivery systems for lipophilic bioactive components in food and beverage applications. Study 2: Interfacial engineering using mixed protein systems: emulsion-based delivery systems for encapsulation and stabilization of β-carotene. Emulsion-based delivery systems are needed to encapsulate, protect, and deliver lipophilic bioactive components in the food, personal care, and pharmaceutical industries. The functional performance of these systems can be controlled by engineering the composition and structure of the interfacial layer coating the lipid droplets. In this study, interfacial properties were controlled using two globular proteins with widely differing isoelectric points: lactoferrin (LF: pI ≈ 8.5) and β-lactoglobulin (BLG: pI ≈ 5). Oil-in-water emulsions were prepared with different interfacial properties: [LF]-only; [BLG]-only; [LF]-[BLG]-(laminated); [BLG]-[LF]-(laminated); and [BLG/LF]-(mixed). The influence of pH, ionic strength, and temperature on the physical stability of β-carotene-enriched emulsions was investigated. [LF]-emulsions were stable to droplet aggregation from pH 2 to 9 (0 mM NaCl), but all other emulsions aggregated at intermediate pH values. [BLG]-emulsions aggregated at high salt levels (≥50 mM NaCl), but all other emulsions were stable (0 to 300 mM NaCl). [BLG/LF]-emulsions were unstable to heating (≥60 °C), but all other emulsions were stable (30 to 90 °C). Color fading due to β-carotene degradation occurred relatively quickly in [BLG]-emulsions (37 °C) but was considerably lower in all other emulsions, which was attributed to the ability of LF to bind iron or interact with β-carotene. This study provides useful information for designing emulsion-based delivery systems to encapsulate and protect bioactive lipids, such as carotenoids. Study 3: Tangeretin-loaded protein nanoparticles fabricated from zein/β-lactoglobulin: Preparation, characterization, and functional performance The aim of this study was to design a colloidal delivery system to encapsulate poor water-soluble bioactive flavonoid tangeretin so that it could be utilized in various food products as functional ingredient. Tangeretin-loaded protein nanoparticles were produced by mixing an organic phase containing zein and tangeretin with an aqueous phase containing β-lactoglobulin and then converted into powder by freeze-drying. This powder formed a colloidal suspension when dispersed in water that is relatively stable to particle aggregation and sedimentation. The influence of temperature, ionic strength, and pH on the stability of the protein nanoparticles was tested. Extensive particle aggregation occurred at high ionic strength (>100mM) and intermediate pH (4.5-5.5) due to reduced electrostatic repulsion. Extensive aggregation also occurred at temperatures exceeding 60°C, which was presumably due to increased hydrophobic attraction. Overall, this study shows that protein-based nanoparticles can be used to encapsulate bioactive tangeretin so that it can be readily dispersed in compatible food products.

Publications

  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Pool, H., Mendoza, S., Xiao, H., McClements D. J. Encapsulation and release of hydro-phobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility. Food & Function, 2013. 4(1):p. 162-174.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Qian, C., E.A. Decker, H. Xiao, and D.J. McClements, Impact of lipid nanoparticle physical state on particle aggregationand beta-carotene degradation: Potential limita-tions of solid lipid nanoparticles. Food Research International, 2013. 52(1):p. 342-349
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Qian, C., Decker, E., Xiao, H., McClements, D. J. Influence of Physical State on b-Carotene Stability in Lipid Nanoparticles: Are Solid Lipid Nanoparticles Really Effi-cacious for Food Applications? Food Research International
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Mao, Y.Y., M. Dubot, H. Xiao, and D.J. McClements, Interfacial Engineering Using Mixed Protein Systems: EmulsionBased Delivery Systems for Encapsulation and Stabilization of beta-Carotene. Journal of Agricultural and Food Chemistry, 2013. 61(21): p. 5163-5169.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Rao, J.; Decker, E.A.; Xiao, H.; McClements, D.J., Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93(13): 3175-3183.


Progress 04/15/11 to 04/14/12

Outputs
Target Audience: Through jouranl publications, conference presentations, and workshops, the following target audience has been reached: scientists working in the related field ; Food industry, govermental agency, graduate students and postdoctoral researchers involved in this project. Changes/Problems: The proposed animal studies require that large amount of liquid samples need to be spray-dried to powder form so that they can be incorporated into animal diet. The spray-dryer we had was too small to handle this task. The Food Science department at UMass have recently purchased a large spray dryer (pilot plant scale) that will be installed and up for running soon. With this new equipment, we do not expect further delay on the animal experiment. We also do not foresee difficulty in conducting the planned animal experiments. What opportunities for training and professional development has the project provided? We have trained multiple undergraduate and graduate students, postdoctoral researchers, visiting students and scientists during this project. How have the results been disseminated to communities of interest? We have disseminated the research results through journal publications, conference presentations, and workshops. What do you plan to do during the next reporting period to accomplish the goals? We will conduct animal experiments to finish the proposed project.

Impacts
What was accomplished under these goals? During the past four years, we have made a tremendous progress as proposed. We have published more than 20 peer-reviewed journal publications in high quality journals in the related field. We have gained fundamental knowledge about the impact of specific particle characteristics of nanoemulsions on the mechanisms of digestion of nano-droplets within the GI tract, and on the bioavailability of encapsulated beta-carotene.

Publications

  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Xia, Z; McClements, D.J; Xiao, H. Influence of Physical State of beta-Carotene (Crys-tallized versus Solubilized) on Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2015, 63(3): 990-997
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Sung, M.R., Xiao, H., Decker, E.A., McClements, D.J., Fabrication, characterization and properties of filled hydrogel particles formed by the emulsion-template method. Journal of Food Engineering, 2015, 155: 16-21.
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: Yang, Y., E.A. Decker, H. Xiao, and D.J. McClements, Enhancing vitamin E bioacces-sibility: factors impacting solubilization and hydrolysis of alpha-tocopherol acetate en-capsulated in emulsion-based delivery systems. Food & Function, 2015. 6(1): p. 84-97
  • Type: Journal Articles Status: Published Year Published: 2015 Citation: McClements, D.j., Li, F., Xiao, H., Bioavailability classification scheme: classifying nutraceuticals according to factors limiting their oral bioavailability. Annu. Rev. Food Sci. Technol. 2015. 6:13.1-13.29.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Chen, JJ., Zheng, JK., McClements, D.J., Xiao, H. Tangeretin-loaded protein nanoparti-cles fabricated from zein/beta-lactoglobulin: Preparation, characterization, and functional performance. Food Chem., 2014, 158: 466-472.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Cho, H.T., L. Salvia-Trujillo, J. Kim, Y. Park, H. Xiao, and D.J. McClements, Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10. Food Chemistry, 2014. 156: p. 117-122.
  • Type: Journal Articles Status: Published Year Published: 2014 Citation: Zheng, JK., Li, Y., Song, MY., Fang, X., Cao, Y., McClements, D.J., Xiao, H. Improv-ing Intracellular Uptake of 5-Demethyltangeretin by Food Grade Nanoemulsions. Food Research International. 2014, 62: 98-103
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Rao, J.; Decker, E.A.; Xiao, H.; McClements, D.J., Nutraceutical nanoemulsions: influ-ence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavaila-bility. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93(13): 3175-3183.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Mao, Y.Y., M. Dubot, H. Xiao, and D.J. McClements, Interfacial Engineering Using Mixed Protein Systems: Emulsion-Based Delivery Systems for Encapsulation and Stabi-lization of beta-Carotene. Journal of Agricultural and Food Chemistry, 2013. 61(21): p. 5163-5169.
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Qian, C., Decker, E., Xiao, H., McClements, D. J. Influence of Physical State on b-Carotene Stability in Lipid Nanoparticles: Are Solid Lipid Nanoparticles Really Effi-cacious for Food Applications? Food Research International
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Qian, C., E.A. Decker, H. Xiao, and D.J. McClements, Impact of lipid nanoparticle physical state on particle aggregation and beta-carotene degradation: Potential limita-tions of solid lipid nanoparticles. Food Research International, 2013. 52(1): p. 342-349
  • Type: Journal Articles Status: Published Year Published: 2013 Citation: Pool, H., Mendoza, S., Xiao, H., McClements D. J. Encapsulation and release of hydro-phobic bioactive components in nanoemulsion-based delivery systems: impact of phys-ical form on quercetin bioaccessibility. Food & Function, 2013. 4(1): p. 162-174.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Li, Y., Xiao, H., McClements, D. J. (2012) Encapsulation and Delivery of Crystalline Hydrophobic Nutraceuticals using Nanoemulsions: Factors Affecting Polymethox-yflavone Solubility, Food Biophysics, 7:341-353.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Qian, C., Decker, E. A., Xiao, H., & McClements, D. J. (2012). Physical and chemical stability of beta-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type. Food Chemistry, 132(3), 1221-1229.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Qian, C, Decker, E. A., Xiao, H, McClements, D. J. (2012) Nanoemulsion delivery sys-tems: Influence of carrier oil on ?-carotene bioaccessibility. Food Chem. 1;135(3):1440-7.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Qian, C., E.A. Decker, H. Xiao, and D.J. McClements, Inhibition of beta-carotene deg-radation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble an-tioxidants. Food Chemistry, 2012. 135(3): p. 1036-1043.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Li, Y., Zheng, J. K., Xiao, H., McClements, D.J., (2012) Nanoemulsion-based delivery systems for poorly water-soluble bioactive compounds: Influence of formulation pa-rameters on Polymethoxyflavone crystallization. Food Hydrocoll. 1;27(2):517-528.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Ahmed, K., Li, Y., McClements, D. J., Xiao, H. (2012) Nanoemulsion- and Emul-sion-based Delivery Systems for Curcumin: Encapsulation and Release Properties. Food Chemistry, 132(2), 799-807.
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: McClements, D. J., Xiao, H. (2012) Potential Biological Fate of Ingested Nanoemul-sions: Influence of Particle Characteristics. Food Funct. 3(3):202-20..
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Qian, C., Decker, E. A., Xiao, H., McClements, D. J., (2012) Physical and Chemical Stability of Protein-stabilized Nanoemulsions Containing ?-Carotene: Influence of pH, Ionic Strength, Temperature and Emulsifier Type. Food Chem. 132, 1221-1229
  • Type: Journal Articles Status: Published Year Published: 2011 Citation: Choi, S., J., Decker, E. A., Henson, L., Popplewell, M., Xiao, H., McClements, D. J. (2011) Formulation and properties of model beverage emulsions stabilized by sucrose monopalmitate: Influence of pH and lyso-lecithin addition, Food Research Interna-tional, 44(9), 3006-3012..
  • Type: Journal Articles Status: Published Year Published: 2012 Citation: Qian, C., Decker, E. A., Xiao, H., McClements, D. J. (2012) Solid Lipid Nanoparticles: Effect of Carrier Oil and Emulsifier Type on Phase Behavior and Physical Stability, J Am Oil Chem Soc., 89(1), 17-28.