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Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri

Yıl 2022, , 283 - 295, 11.10.2022
https://doi.org/10.24323/akademik-gida.1187151

Öz

Vitaminler insan hayatı için önemli mikro besin öğeleridir ve eksikliklerinde çeşitli rahatsızlıklar ortaya çıkar. Bu nedenle besinler ile birlikte alınmasının yanı sıra takviye olarak veya fonksiyonel gıdalara ilave edilerek tüketime sunulurlar. Vitaminler genel olarak ısıya, ışığa, pH’a ve oksijene duyarlı yapılardır. Bu kimyasal reaktivitelerinden ötürü, vitaminlerin enkapsülasyonu gıda formlarında kullanımı uygunlaştırarak, biyoerişilebilirlik ve biyoyararlanımı olumlu yönde etkilemektedir. Vitaminlerin nanoenkapsülasyonu konusunda yapılan çalışmalar son yıllarda artmıştır. Nanoenkapsülasyon ile vitamin yapılarının termal stabiliteleri arttırılabilir, çözünürlük parametreleri değiştirilebilir, ısıya ve ışığa olan duyarlılık azaltılarak biyoaktif maddelere olumlu özellikler kazandırılabilir. Bu olumlu özellikler ile maddelerin gıda, kozmetik vb. alanlarda kullanımı kolaylaştırılır. Nanoenkapsülasyon ile bu olumlu özellikleri sağlamak için birçok farklı metodoloji ve teknik mevcut olmasına karşın maliyet, zaman, kimyasal kompozisyon uyumluluğu ve istenilen etkilere karşı duyarlılık konuları incelenerek efektif çözümlemelerin yapılması gereken bir alandır. Vitaminlerin nanoenkapsülasyonu uzun süre depolama ömrü, ısıl dayanıklılık, ışığa karşı duyarlılığı azaltma, farklı pH koşullarında stabilititeyi sağlama, biyoerişimi ve biyoyararlılığı arttırmak gibi olumlu özellikler sağlamaktadır. Bu derlemede, son yıllarda giderek artan araştırma ve geliştirme çalışmalarının olduğu nanoenkapsülasyon konusunda vitaminlerin nanoenkapsülasyonu ile insan sağlığına etkisi incelenmiştir. Sonuç olarak vitaminlerin farklı metodolojiler ile nanoenkapsülasyon işlemi uygulandığı ve farklı parametreler ile incelendiği, biyoyararlanım ve biyoerişilebilirlik konusunda olumlu etkilerini destekleyen çalışmaların olmasına karşın çalışmaların arttırılması gerektiği sonucuna varılmıştır.

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Nanoencapsulation of Vitamins and Health Effects of Nanoencapsulated Vitamins

Yıl 2022, , 283 - 295, 11.10.2022
https://doi.org/10.24323/akademik-gida.1187151

Öz

Vitamins are important micronutrients for human life, and various diseases may occur in their deficiencies. For this reason, besides being taken with foods, they are offered for consumption as supplements or by adding them to functional foods. Vitamins are generally sensitive to heat, light, pH and oxygen. Because of this chemical reactivity, the encapsulation of vitamins can positively affect bioaccessibility and bioavailability, making them suitable for their use in food compositions. Studies on the nanoencapsulation of vitamins have increased in recent years. With nanoencapsulation, the thermal stability of their chemical structures can be increased, their solubility can be changed, their sensitivity to heat and light can be reduced or altered. Thus, bioactive compounds can be given positive properties. With these positive properties, substances can be used in food, cosmetics, etc. Although there are many different methods to provide these positive properties with nanoencapsulation, it is an area where effective analysis should be done by examining the issues of cost, time, chemical composition compatibility and sensitivity to the desired effects. Nanoencapsulation of vitamins provides long-term shelf life, thermal resistance, decreasing sensitivity to light, stability under different pH conditions, providing positive effects by increasing bioaccessibility and bioavailability. The main purpose of this review is to present the effect of nanoencapsulation on vitamins and the health benefits of encapsulated vitamins. For this purpose, literature was reviewed, and finally it was concluded that vitamins are subjected to nanoencapsulation with different methods and examined with different parameters. Although there are studies supporting their positive effects on bioaccessability and bioavailability, further conclusive research is needed.

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  • [102] Zhang, P., Zhao, S.R., Li, J.X., Hong, L., Raja, M.A., Yu, L.J., Liu, C.G. (2016). Nanoparticles based on phenylalanine ethyl ester-alginate conjugate as vitamin B2 delivery system. Journal of Biomaterials Applications, 31(1), 13-22.
  • [103] Pérez-Masiá, R., López-Nicolás, R., Periago, M.J., Ros, G., Lagaron, J.M., López-Rubio, A. (2015). Encapsulation of folic acid in food hydrocolloids through nanospray drying and electrospraying for nutraceutical applications. Food Chemistry, 168, 124-133.
  • [104] Bakhshi, P.K., Nangrejo, M.R., Stride, E., Edirisinghe, M. (2013). Application of electrohydrodynamic technology for folic acid encapsulation. Food and Bioprocess Technology, 6(7), 1837-1846.
  • [105] Zhang, J., Field, C.J., Vine, D., & Chen, L. (2015). Intestinal uptake and transport of vitamin B12-loaded soy protein nanoparticles. Pharmaceutical Research, 32(4), 1288-1303.
  • [106] Akbari Alavijeh, M., Sarvi, M.N., Ramazani Afarani, Z. (2017). Properties of adsorption of vitamin B12 on nanoclay as a versatile carrier. Food Chemistry, 219, 207-214.
  • [107] Peng, H., Chen, S., Luo, M., Ning, F., Zhu, X., Xiong, H. (2016). Preparation and self-assembly mechanism of bovine serum albumin–citrus peel pectin conjugated hydrogel: A potential delivery system for vitamin C. Journal of Agricultural and Food Chemistry, 64(39), 7377-7384.
  • [108] Zhou, W., Liu, W., Zou, L., Liu, W., Liu, C., Liang, R., Chen, J. (2014). Storage stability and skin permeation of vitamin C liposomes improved by pectin coating. Colloids and Surfaces. B, Biointerfaces, 117, 330-337.
  • [109] Güney, G., Kutlu, H.M., Genç, L. (2014). Preparation and characterization of ascorbic acid loaded solid lipid nanoparticles and investigation of their apoptotic effects. Colloids and Surfaces. B, Biointerfaces, 121, 270-280.
  • [110] Lipka, D., Gubernator, J., Filipczak, N., Barnert, S., Süss, R., Legut, M., Kozubek, A. (2013). Vitamin C-driven epirubicin loading into liposomes. International Journal of Nanomedicine, 8, 3573-3585.
  • [111] Haham, M., Ish-Shalom, S., Nodelman, M., Duek, I., Segal, E., Kustanovich, M., Livney, Y.D. (2012). Stability and bioavailability of vitamin D nanoencapsulated in casein micelles. Food & Function, 3(7), 737-744.
  • [112] Luo, Y., Teng, Z., Wang, Q. (2012). Development of zein nanoparticles coated with carboxymethyl chitosan for encapsulation and controlled release of vitamin D3. Journal of Agricultural and Food Chemistry, 60(3), 836-843.
  • [113] Walia, N., Dasgupta, N., Ranjan, S., Chen, L., Ramalingam, C. (2017). Fish oil based vitamin D nanoencapsulation by ultrasonication and bioaccessibility analysis in simulated gastro-intestinal tract. Ultrasonics Sonochemistry, 39, 623-635.
  • [114] da Silva, J.L.G., Passos, D.F., Bernardes, V.M., Cabral, F.L., Schimites, P.G., Manzoni, A.G., de Oliveira, E.G., de Bona da Silva, C., Beck, R.C.R., Jantsch, M.H., Maciel, R.M., Leal, D.B.R. (2019). Co-nanoencapsulation of vitamin D3 and curcumin regulates inflammation and purine metabolism in a model of arthritis. Inflammation, 42(5), 1595-1610.
  • [115] Sharifan, P., Khoshakhlagh, M., Khorasanchi, Z., Darroudi, S., Rezaie, M., Safarian, M., Vatanparast, H., Afshari, A., Ferns, G., Ghazizadeh, H., Ghayour Mobarhan, M. (2020). Efficacy of low-fat milk and yogurt fortified with encapsulated vitamin D3 on improvement in symptoms of insomnia and quality of life: Evidence from the SUVINA trial. Food Science & Nutrition, 8(8), 4484-4490.
  • [116] Park, S.J., Garcia, C.V., Shin, G.H., Kim, J.T. (2017). Development of nanostructured lipid carriers for the encapsulation and controlled release of vitamin D3. Food Chemistry, 225, 213-219.
  • [117] Mohammadi, M., Ghanbarzadeh, B., Hamishehkar, H. (2014). Formulation of nanoliposomal vitamin d3 for potential application in beverage fortification. Advanced Pharmaceutical Bulletin, 4(Suppl 2), 569-575.
  • [118] Guttoff, M., Saberi, A.H., McClements, D.J. (2015). Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability. Food Chemistry, 171, 117-122.
  • [119] Saberi, A.H., Fang, Y., McClements, D.J. (2013). Fabrication of vitamin E-enriched nanoemulsions by spontaneous emulsification: Effect of propylene glycol and ethanol on formation, stability, and properties. Food Research International, 54(1), 812-820.
  • [120] Ling, L., Ismail, M., Shang, Z., Hu, Y., Li, B. (2020). Vitamin E-based prodrug self-delivery for nanoformulated irinotecan with synergistic antitumor therapeutics. International Journal of Pharmaceutics, 577, 119049.
  • [121] Hategekimana, J., Masamba, K.G., Ma, J., Zhong, F. (2015). Encapsulation of vitamin E: Effect of physicochemical properties of wall material on retention and stability. Carbohydrate Polymers, 124, 172-179.
  • [122] Lv, S., Gu, J., Zhang, R., Zhang, Y., Tan, H., & McClements, D. J. (2018). Vitamin E encapsulation in plant-based nanoemulsions fabricated using dual-channel microfluidization: formation, stability, and bioaccessibility. Journal of Agricultural and Food Chemistry, 66(40), 10532-10542.
  • [123] Shea, T.B., Ortiz, D., Nicolosi, R.J., Kumar, R., Watterson, A.C. (2005). Nanosphere-mediated delivery of vitamin E increases its efficacy against oxidative stress resulting from exposure to amyloid beta. Journal of Alzheimer’s Disease, 7(4), 297-301.
  • [124] Eid, M., Sobhy, R., Zhou, P., Wei, X., Wu, D., Li, B. (2020). β-cyclodextrin- soy soluble polysaccharide based core-shell bionanocomposites hydrogel for vitamin E swelling controlled delivery. Food Hydrocolloids, 104, 105751.
  • [125] Li, B., Jiang, Y., Liu, F., Chai, Z., Li, Y., Li, Y., Leng, X. (2012). Synergistic effects of whey protein–polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems. International Journal of Food Science & Technology, 47(2), 248-254.
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Toplam 127 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Filiz Saman 0000-0003-2721-2612

Merve Tomaş Bu kişi benim 0000-0003-1057-7914

Yayımlanma Tarihi 11 Ekim 2022
Gönderilme Tarihi 13 Nisan 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Saman, F., & Tomaş, M. (2022). Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri. Akademik Gıda, 20(3), 283-295. https://doi.org/10.24323/akademik-gida.1187151
AMA Saman F, Tomaş M. Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri. Akademik Gıda. Ekim 2022;20(3):283-295. doi:10.24323/akademik-gida.1187151
Chicago Saman, Filiz, ve Merve Tomaş. “Vitaminlerin Nanoenkapsülasyonu Ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri”. Akademik Gıda 20, sy. 3 (Ekim 2022): 283-95. https://doi.org/10.24323/akademik-gida.1187151.
EndNote Saman F, Tomaş M (01 Ekim 2022) Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri. Akademik Gıda 20 3 283–295.
IEEE F. Saman ve M. Tomaş, “Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri”, Akademik Gıda, c. 20, sy. 3, ss. 283–295, 2022, doi: 10.24323/akademik-gida.1187151.
ISNAD Saman, Filiz - Tomaş, Merve. “Vitaminlerin Nanoenkapsülasyonu Ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri”. Akademik Gıda 20/3 (Ekim 2022), 283-295. https://doi.org/10.24323/akademik-gida.1187151.
JAMA Saman F, Tomaş M. Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri. Akademik Gıda. 2022;20:283–295.
MLA Saman, Filiz ve Merve Tomaş. “Vitaminlerin Nanoenkapsülasyonu Ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri”. Akademik Gıda, c. 20, sy. 3, 2022, ss. 283-95, doi:10.24323/akademik-gida.1187151.
Vancouver Saman F, Tomaş M. Vitaminlerin Nanoenkapsülasyonu ve Nanoenkapsüle Vitaminlerin Sağlık Üzerine Etkileri. Akademik Gıda. 2022;20(3):283-95.

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