Search Results (705)

Epidermal Growth Factor (EGF) plays an important role in skin regeneration and repair by promoting cell proliferation and collagen synthesis. However, its topical application is limited by low stability, susceptibility to degradation, and poor penetration through the stratum corneum due to its hydrophilic nature and relatively large molecular size. Microencapsulation offers a strategy to protect sensitive bioactives and improve their delivery in cosmetic formulations. In this study, EGF was encapsulated in Arabic gum/gelatine A (AG/GE) coacervate microcapsules and incorporated into a hydrating cream. The work extends previous studies using the same microcapsule composition for lipophilic compounds, demonstrating its applicability for a hydrophilic bioactive and highlighting the versatility of the encapsulation platform. The resulting microcapsules exhibited spherical, multinucleated morphology with an encapsulation efficiency of 78.8 + 1.0%. Although diffusion of microencapsulated EGF in the cream could not be directly determined, the formulation showed trends towards improvement in several skin parameters during the volunteer evaluation, including reduction in surface spots (31%), brown spots (21%) and pore visibility (10%), and improved texture (22%). A 25% decrease in transepidermal water loss and a 33% increase in elasticity suggested improved skin barrier function. Volunteers reported high acceptance regarding non-irritancy, texture, and sensory experience. Full article

The growing demand for sustainable food preservation drives interest in edible nanoemulsions encapsulating bioactive compounds. This study developed casein–lecithin-based nanoemulsions combining carvacrol (CV)—a compound with potent antimicrobial and moderate antioxidant activity—with vitamin E (VitE)—a powerful antioxidant—as multifunctional food coatings. Three formulations were prepared via homogenization: NE-CV (2% CV), NE-VitE (2% VitE), and NE-CV/VitE (1% each). Physicochemical characterization revealed monomodal size distributions (22.7–57.7 nm), with successful encapsulation confirmed by FTIR. NE-CV/VitE exhibited intermediate particle size (34.4 nm) and zeta potential (−19.8 mV). Antioxidant activity followed NE-VitE > NE-CV/VitE > NE-CV, with the co-encapsulated system preserving VitE’s radical scavenging (EC₅₀ 10.76 µL/mL, DPPH). Remarkably, NE-CV/VitE demonstrated enhanced antibacterial activity against E. coli, requiring half the CV concentration (0.07 mg/mL) versus NE-CV alone (0.15 mg/mL), while maintaining CV dose-dependent activity against S. aureus (0.30 mg/mL). Nanoencapsulation significantly reduced CV cytotoxicity in human lymphocytes at concentrations up to 50 μg/mL (48.8% cytostasis vs. 58.9% for free CV), with no genotoxic effects observed within this range, while preserving full bioactivity. In fresh minced pork over 6-day refrigerated storage, NE-CV/VitE coating maintained pH stability (5.65–5.75), preserved red color (a* values 6.24 vs. 4.99 uncoated), reduced lipid oxidation (TBARS 0.74 vs. 0.82 mg MDA/kg), and achieved a 99% reduction (2-log) in total viable counts versus uncoated controls. The CV/VitE co-encapsulated nanoemulsion represents an integrated, safe, and effective multifunctional preservation technology with synergistic antimicrobial enhancement and uncompromised antioxidant protection, offering a natural alternative for comprehensive food quality preservation. Full article

Red palm oil (RPO) is a rich source of bioactive compounds such as carotenoids, tocopherols, and tocotrienols with notable health benefits; however, their vulnerability to oxidation, heat, and light during processing and storage limits their functional application. This study aimed to develop an emulsifier-free, biocompatible Pickering emulsion powder using native and modified starches from tapioca and rice to encapsulate RPO. The powders were evaluated for encapsulation efficiency, antioxidant activity, storage stability, FTIR characteristics, thermal properties, and morphology. Modified rice starch-based Pickering emulsion yielded the highest encapsulation efficiency (27.41%), while native rice starch showed the lowest (17.54%) (p < 0.05). FTIR analysis confirmed successful encapsulation through functional group identification. DSC indicated a higher thermal stability in native starch-based powders, while scanning electron microscopy confirmed RPO entrapment in microcapsules. The microcapsule powder of Pickering emulsion stabilized with modified tapioca starch and stored at room temperature (27–29 °C) showed the lowest water activity, minimal lipid oxidation, and the highest retention of carotenoids, α-tocopherol, and total phenolic contents (p < 0.05), along with superior DPPH^• and ABTS^•+ scavenging activities. Therefore, modified tapioca starch offers a promising, clean-label delivery system for protecting RPO’s bioactive compounds in functional food applications without the need for added emulsifiers. Full article

Amid growing environmental concerns regarding the use of non-biodegradable plastic packaging and its potential emerging contaminants, such as microplastics, currently among the most pressing global challenges, researchers in the food sector are increasingly pursuing sustainable alternatives. In this context, various organic sources have been explored for the development of innovative biocompatible films. These films exhibit properties such as low water vapor permeability, transparency, and biodegradability, and have recently gained active functionalities. These enable the extension of the shelf life of packaged foods by controlling microbial activity and oxidative degradation. Lipid-based compounds derived from animal and plant sources—including phospholipids, essential oils, free fatty acids, and saturated and polyunsaturated fatty acids—have proven highly effective when incorporated into films, leading to significant physicochemical, mechanical, and microbiological improvements in both the films and the packaged products. Owing to their high hydrophobic capacity, these lipids markedly reduce water vapor permeability, which is crucial for extending the shelf life of high-moisture foods. Studies have shown that the incorporation of lipid compounds can increase film tensile strength by up to 37% and enhance antioxidant activity by over 75%. Moreover, many of these compounds exhibit antibacterial and antimicrobial activities, becoming active on the surface of food in contact. However, many bioactive compounds have poor dispersion in aqueous solutions, limiting their effectiveness in the final product. When encapsulated with the aid of a lipid fraction, the bioavailability of these compounds is improved, and their release can be effectively controlled. This review aims to consolidate recent research on the production of biopolymer films incorporating various types of lipid compounds, highlighting their enhancements and potential applications in active food packaging systems. Full article

The development of effective topical drug delivery systems remains a key challenge in wound management, particularly for bioactive compounds with limited skin permeability. In this study, a nanostructured bigel system incorporating sodium humate-loaded ultra-deformable vesicles (UDVs) was developed and evaluated for wound healing applications. Sodium humate-loaded UDVs were prepared using a thin-layer hydration method, and the influence of key technological parameters (phospholipid/glycerol concentrations, sonication time) on vesicle size and encapsulation efficiency was investigated. An optimized UDV formulation characterized by small particle size, high stability, and high drug encapsulation efficiency was selected and incorporated into a bigel composed of hydroxypropyl methylcellulose hydrogel and andiroba oil oleogel. The developed bigels were characterized in terms of microstructure, physical stability, pH, spreadability, and rheological behavior, demonstrating suitable properties for dermal application. In vivo wound healing evaluation in rat wound models revealed that bigels containing sodium humate-loaded UDVs significantly enhanced wound closure and tissue regeneration compared to control and reference treatments. Histopathological analysis confirmed improved granulation tissue formation and complete epithelialization. Overall, the results demonstrate that the proposed UDV-loaded hybrid bigel represents a promising nanostructured platform for enhanced dermal delivery and wound healing therapy. Full article

Kaurenoic acid (KA) is an ent-kaurane diterpenoid present in several medicinal plant species and has been reported to exhibit anti-inflammatory, cytotoxic, and analgesic activity in experimental models. Despite its pharmacological profile, the development of KA as a therapeutic agent has been hindered by its unfavorable physicochemical and biopharmaceutical properties. KA is highly lipophilic and poorly soluble in water, which limits its dissolution, systemic exposure, and oral bioavailability. These limitations are common among plant-derived bioactive compounds and pose significant challenges for clinical development. Lipid-based nanocarrier systems, particularly liposomal formulations, have therefore been investigated as potential delivery strategies for improving the biopharmaceutical performance of KA. Encapsulating KA within phospholipid bilayers can improve its apparent solubility, protect it from degradation, and modify its biodistribution compared to the free compound. In this review, we discuss the pharmacological mechanisms of KA, its physicochemical properties, and the biopharmaceutical barriers to its therapeutic development. We also critically evaluate published studies on nanocarrier-based formulations, focusing on encapsulation efficiency, particle size, release properties, and pharmacokinetics (PK). Additionally, regulatory and pharmaceutical considerations relevant to lipid-based delivery of KA are addressed. Available evidence supports lipid-based nanocarriers as a promising strategy to improve preclinical development and formulation performance of poorly soluble plant bioactives such as kaurenoic acid. Although KA-loaded nanocarriers demonstrate encouraging activity in preclinical models, comprehensive pharmacokinetic and safety evaluations remain necessary before clinical development can be realistically considered. Full article

The microencapsulation of plant bioactive compounds by spray drying enhances their stability and controlled delivery in food systems. In this study, flaxseed hydrocolloid (Linum usitatissimum L.) was evaluated as a natural wall material for encapsulating phenolic extracts from mashua (Tropaeolum tuberosum Ruiz & Pav.) and oca (Oxalis tuberosa Molina). Microcapsules were produced using hydrocolloid concentrations of 2.5–10%. The resulting particles showed low moisture content (3.79–5.42%), low water activity (0.31–0.39), and high solubility (90.94–96.45%). Encapsulation efficiency ranged from 78.67 to 62.32% for mashua and from 71.94 to 40.45% for oca, decreasing with increasing wall material concentration. Phenolic content ranged from 14.48 to 11.47 mg GAE/g (mashua) and 8.52 to 4.82 mg GAE/g (oca), with antioxidant capacity between 293.19–143.77 and 84.49–10.33 µmol TE/g, respectively. Particle size ranged from 4.02–10.50 µm (mashua) and 3.93–4.82 µm (oca), and zeta potential values (−37.86 to −27.55 mV) indicated good colloidal stability. Release kinetics showed a biphasic profile and were predominantly diffusion-controlled. The Higuchi model showed significant diffusion (p < 0.05), while the Korsmeyer–Peppas analysis indicated mainly Fickian diffusion (n = 0.234–0.426) with anomalous transport at higher mashua concentrations. These results demonstrate that flaxseed hydrocolloid is an effective and sustainable wall material for controlled release of phenolic compounds from Andean tubers. Full article

Food by-products have gained importance as valuable sources of bioactive compounds and structural lipids, with potential applications in food packaging. These residues, such as fruit peels, seeds, and fish skin, contain polymers and natural compounds like polyphenols, carotenoids, tocopherols, and phospholipids, which possess antioxidant and antimicrobial properties highly relevant for food preservation. However, the direct incorporation of these compounds is limited by their sensitivity to environmental factors such as light, oxygen, and pH. Liposomal encapsulation has emerged as a promising strategy to overcome these challenges, providing protection, controlled release, and increased bioavailability of both hydrophilic and lipophilic bioactives. The formulation of liposomes using lipids recovered from food industry by-products introduces an additional sustainability component, in line with the principles of the circular economy. Combining liposomes with other advanced preservation technologies, such as edible coatings and films, electrospinning fibers, and cyclodextrin inclusion complexes, is a promising alternative for extending the shelf-life and safety of food products, as well as for the development of functional foods. This review discusses the latest advances in liposome formulations with food by-products and their combination with other technologies to enhance their effectiveness in food preservation. Full article

The bioactive compounds in thyme essential oil (TEO) have been investigated as natural preservatives. However, their direct application in foods is limited by their poor water solubility and high volatility. In this context, nanoemulsions represent promising delivery systems for bioactive compounds due to their improved physicochemical stability and functional performance. This study aimed to develop and characterize TEO nanoemulsions prepared by ultrasound-assisted encapsulation using an ultrasonic probe and whey protein concentrate as a surfactant, with potential application in chicken burgers. Different sonication times (1, 3, 5, 7, and 10 min) were evaluated, and ultrasonication time was evaluated as the experimental variable. The formulation processed for 3 min presented the smallest hydrodynamic diameter (289 nm) and a homogeneous spherical morphology. The nanoemulsions showed low cytotoxicity, maintaining cell viability above 90% at all evaluated concentrations. In vitro antibacterial assays demonstrated activity against Staphylococcus aureus and antifungal effects against Aspergillus and Penicillium species. When applied to chicken burgers, the treatment containing 100 ppm of nanoencapsulated TEO contributed to reductions in S. aureus and mesophilic aerobic microorganism counts during 7 days of refrigerated storage. These findings indicate that TEO nanoemulsions present potential as natural antimicrobial systems for food preservation applications. Full article

The pods of pea (Pisum sativum L.), an abundant agroindustry by-product, represents a sustainable source of bioactive compounds. To harness these compounds effectively, this study aimed to optimize the ultrasound-assisted extraction (UAE) of polyphenols and plant pigments (chlorophylls and carotenoids) from pea pod waste using response surface methodology, and to evaluate the encapsulation of the resulting extract with a novel pea-based carrier derived from whole pea grain powder. The optimal conditions for the extraction were a time of 45 min, a solid-to-solvent ratio of 1:48 (w/v), and an ethanol concentration of 58.51% (v/v). The extract obtained under these conditions was encapsulated using pea grain powder and compared with a conventional whey protein carrier. The resulting microencapsulates were characterized in terms of process yield, moisture content, particle size distribution, thermal properties, and phenolic composition. Pea grain powder as a carrier provided higher powder yield, lower moisture content, and improved thermal stability, whereas whey protein allowed slightly higher retention of most bioactive compounds, except for coumaric acid and kaempferol. Overall, these findings highlight pea grain powder as a promising plant-based carrier that supports the valorization of pea pod waste, contributing to the development of sustainable ingredients and a circular economy for legume processing by-products. Full article

Bio-waste (i.e., peels), the by-products obtained from the processing of fruits and vegetables, represents an outstanding advance in agricultural waste valorization due to phytochemical (bioactive compounds) enrichment and the approach to a bio-circular economy and agronomic systems free of hazardous pesticides (soil remediation). These alternatives, which are environmentally friendly and sustainable, are greatly relevant to food and nutraceuticals based on bioactive compounds extracted mostly from peels. Bioactive compounds are defined as natural chemical compounds that have a positive influence on human health. They can aid in the prevention of chronic disease (cancer and degenerative, intestinal bowel and cardiovascular disease) and other types of disease. The bioactive compounds with these properties belong to the family of polyphenol compounds, which include flavonoids (i.e., flavones, flavanones, and anthocyanins), non-flavonoids (phenolic acids, stilbenes, lignin, coumarins, and tannins), and terpenes (carotenoids, lycopene, phytosterols, and monoterpenes). The extraction of these compounds from the peels of fruits and vegetables has gained increasing interest as a sustainable technology because of the use of safety solvents. Another important issue to highlight is the enormous potential of bioactive compounds, as mentioned above, in the biotechnology of these compounds, particularly in terms of the development of a delivery system targeting the site of action. Full article

Hydrogels constructed from natural biomacromolecules with multifunctional properties, such as improved mechanical strength, ionic stability, biocompatibility, and ionic conductivity, are highly desirable for advanced food and biomedical applications, yet remain challenging to design. Although alginate is one of the most widely used hydrogel-forming polysaccharides due to its biocompatibility and gelation ability, its intrinsic limitations often hinder the development of hydrogels with fully optimized performance. This review provides a systematic comparison of alginate-based composite hydrogels formed with complementary biopolymers, including whey proteins, gelatin, pectin, starch, and chitosan, focusing on their synergistic effects on structural, mechanical, and functional properties. Recent studies are critically analyzed to elucidate how polymer–polymer interactions influence gel network formation, environmental ionic stability, and encapsulation performance. Particular attention is given to fabrication strategies and formulation parameters that enhance the immobilization and controlled release of probiotics, vitamins, polyphenols, and other bioactive compounds. By integrating current knowledge on structure–function relationships and processing approaches, this review offers practical design guidelines for the development of multifunctional alginate-based hydrogel systems for applications in functional foods and nutraceutical delivery. Full article

This work presents a method to encapsulate plant extracts within a binary polysaccharide carrier and to characterize the physicochemical and rheological performance of the resulting biocomposites in the context of food use. Using a starch/psyllium matrix, extracts from Sambucus nigra (SN), Aronia melanocarpa (AM), and Echinacea purpurea (EP) were effectively protected and incorporated through a stepwise workflow encompassing matrix preparation, encapsulation, structural verification, and functional assessment. SEM revealed a porous network containing uniformly distributed, extract-loaded spherical structures (~800–1500 nm), while FTIR supported the presence of hydrogen bonding and hydrophobic interactions that contributed to system stability. The prepared nanoemulsions showed shear-thinning (pseudoplastic) behavior, indicating favorable processing characteristics, whereas most physicochemical and bioactivity measurements were performed on lyophilized composites. The dried materials preserved extract-specific color signatures (ΔE > 5) and exhibited distinct thermal responses: AM produced a pronounced plasticizing effect (Tg reduced by >20 °C), while the incorporation of extracts generally delayed thermal degradation, consistent with polyphenol–starch interactions. Phase-transition behavior was also altered, with melting peaks suppressed for SN and AM and melting temperatures lowered for EP. Surface analysis indicated increased hydrophobicity and a reduced polar component of surface free energy, suggesting improved moisture barrier potential. Antioxidant capacity closely tracked total phenolic content (r > 0.94), with caffeic acid contributing strongly, particularly in EP-based systems. Antimicrobial activity depended on extract type (broad-spectrum for EP, selective for SN, minimal for AM), and the comparatively higher sensitivity of Gram-negative bacteria points to improved phenolic availability and membrane interactions upon encapsulation. Collectively, these results highlight the starch/psyllium matrix as a flexible platform for stabilizing plant extracts while enabling tunable functional attributes for functional food applications. Full article

Bee pollen is a natural product with multifunctional properties, containing abundant bioactive compounds, especially phenolic acids and flavonoids, which are largely responsible for its antioxidant and antimicrobial activities. In this study, the bioactive composition, antioxidant capacity, encapsulation efficiency, antimicrobial activity, and gastrointestinal stability of bee pollen extract (PE) were investigated. The pollen extract exhibited high total phenolic (2817 mg GAE/100 g) and flavonoid contents (5255 mg QE/100 g), along with strong antioxidant activity (DPPH: 4305 mg TE/100 g; CUPRAC: 3685 mg TE/100 g). To improve the stability and bioaccessibility of phenolic compounds, PE was encapsulated using β-cyclodextrin (BCD) at different weight ratios. Among the formulations, the PE:BCD ratio of 1:2 showed the highest encapsulation efficiency (64%) and favorable physicochemical properties, including higher particle size and more negative zeta potential values, indicating good colloidal stability. Antimicrobial activity was evaluated for PE, BCD-only, and the selected PE-loaded formulation (1:2, w:w). Encapsulation led to a modest reduction in antimicrobial activity compared to free PE (6.25–50 mg/mL); however, the encapsulated formulation still exhibited considerable antibacterial effects against both Gram-positive and Gram-negative strains (25–50 mg/mL). Furthermore, in vitro gastrointestinal digestion indicated that BCD encapsulation substantially enhanced the bioaccessibility of total phenolics (81%) and antioxidant capacity (DPPH: 48%; CUPRAC: 76%), particularly during the intestinal stage. Phenolic profiling showed that chlorogenic acid and quercetin derivatives remained relatively stable throughout digestion. Overall, encapsulation with BCD effectively safeguarded pollen phenolics, improved their gastrointestinal stability, and increased bioaccessibility, highlighting the potential of encapsulated bee pollen as a functional food ingredient or nutraceutical. Full article

This study investigated the characteristics and bioactive properties of olive oils obtained from regional Nizip Yaglik (NY) and Kilis Yaglik (KY) olive varieties, encapsulated using maltodextrin (MD) and whey protein isolate (WPI) as wall materials. Olive oils were first emulsified with different WPI–MD ratios (1:1, 1:4, 1:10) and subsequently freeze-dried to produce microcapsule powders. A comprehensive evaluation was conducted, including physicochemical properties (encapsulation efficiency, moisture content, water activity, bulk density, flowability, wettability, particle size, and color), FTIR spectral profiles, morphological features, total phenolic content, and antioxidant activity. The results demonstrated that combining WPI with MD yielded high encapsulation efficiency and favorable reconstitution characteristics, effectively protecting sensitive bioactive constituents from oxidative degradation during processing and storage. Increasing the proportion of MD in the wall matrix improved emulsion stability and microencapsulation yield, while also slightly enhancing powder brightness. FTIR analyses confirmed that the fundamental chemical structure of olive oil was preserved across all formulations. The freeze-dried microcapsules displayed superior stability relative to non-encapsulated oils, retaining higher levels of phenolic compounds and antioxidant capacity. Among the formulations, elevated MD ratios enhanced powder flowability, whereas WPI played a crucial role in emulsification performance and capsule surface integrity. Overall, these findings underscore the effectiveness of MD–WPI blends as promising wall materials for the freeze-drying encapsulation of regional olive oils, offering a viable strategy to preserve their distinctive qualities and bioactive potential for functional food applications. Full article