Jhonatan Rafael de Oliveira Bianchi

Goji berry ( Lycium barbarum ) extract, rich in bioactive compounds, was encapsulated in liposomes prepared with either unsaturated or hydrogenated lipids. Their physicochemical properties and antitumor activity were then evaluated. The liposomes exhibited particle sizes of 77.49 ± 3.09 and 129.4 ± 4.1 nm when prepared with hydrogenated and unsaturated phospholipids, respectively. In both cases, a 5% (w/w) extract loading superior results compared to 10% and 20% loading for both lipids types. The encapsulation efficiency was higher for unsaturated phospholipids than for hydrogenated ones. Nevertheless, both lipids formed unilamellar vesicles with over 80% release after 24 h. The liposome systems displayed antiproliferative activity against cancer cells, and cell viability was lower with extract‐loaded liposomes than with free extract, demonstrating the benefits of encapsulation. Thus, this study confirms the viability and applicability of goji berry extract encapsulation.

Injectable hydrogels made from biopolymers present promising platforms for tissue engineering and wound healing applications, particularly because of their tunable mechanical properties and the ability to support cell growth. In this work, we developed and characterized composite hydrogels composed of gellan gum methacryloyl (GMa), unmodified gellan gum (GG), and fibrin (Fib) to investigate their mechanical properties on Raw 264.7 and primary murine macrophages. The mechanical properties and porosity of the hydrogels were tailored by varying the ratio of GGMa and fibrinogen. Hydrogels with higher concentrations of fibrinogen (7–9 mg/mL) exhibited increased stiffness and enhanced porosity and maintained a high cell viability for both lineages. Immunocytochemistry confirmed that primary macrophages preserved their phenotype, expressing crucial markers (F4/80, iNOS, and arginase-1), indicating that the GMa-based hydrogels with optimized fibrinogen concentration can serve as effective scaffolds for macrophage response, promoting M1–M2 macrophage differentiation.

Active packaging has emerged as a promising technological alternative for coating fruits and extending their shelf life. In this study, we developed a Tara gum and chitosan nanostructure-based coating, assessing its effects on guava shelf life and antifungal activity. In vitro analyses showed that nanochitosan suspension concentrations between 4.5 and 5.625 mg·mL⁻¹ completely inhibited the growth of the fungus Colletotrichum gloeosporioides and reduced the growth of Puccinia psidii. In in vivo tests, guavas coated with a 1.5% (w/v) Tara gum coating with 0.5% (v/v) nanochitosan exhibited significantly delayed or no lesion growth, unlike the control group, where lesions developed continuously. Beyond antifungal results, the Tara gum and nanochitosan coatings maintained the guava’s luminescence for up to 16 days, reduced weight loss, and preserved firmness compared to the control group. Firmness tests indicated that Tara gum, both pure and at 0.1% and 0.3% (v/v) concentrations, was effective in preserving this characteristic. Chemically, the coating also contributed to increased pH and acidity of the guavas, although a reduction in reducing and total sugars was observed in all groups. These findings confirm that the Tara gum with nanochitosan-based coating is an effective nanotechnological biomaterial to extend the shelf life of seasonal fruits, acting as a physical and biological barrier against pathogens and supporting post-harvest preservation.

BACKGROUND: Implementing encapsulation techniques is pivotal in safeguarding bioactive molecules against environmental conditions for drug delivery systems. Moreover, the food‐grade nanocarrier is a delivery system and food ingredient crucial in creating nutraceutical foods. Nano α‐lactalbumin has been shown to be a promissory nanocarrier for hydrophobic molecules. Furthermore, the nanoprotein can enhance the tecno‐functional properties of food such as foam and emulsion. The present study investigated the nanostructured α‐lactalbumin protein (nano α‐la) as a delivery and controlled release system for bioactive molecules in a gastric‐intestinal in vitro mimic system.RESULTS: The nano α‐la was synthesized by a low self‐assembly technique, changing the solution ionic strength by NaCl and obtaining nano α‐la 191.10 ± 21.33 nm and a spherical shape. The nano α‐la showed higher encapsulation efficiency and loading capacity for quercetin than riboflavin, a potential carrier for hydrophobic compounds. Thermal analysis of nano α‐la resulted in a ΔH of −1480 J g⁻¹ for denaturation at 57.44 °C. The nanostructure formed by self‐assembly modifies the foam volume increment and stability. Also, differences between nano and native proteins in emulsion activity and stability were noticed. The release profile in vitro showed that the nano α‐la could not hold the molecules in gastric fluid. The Weibull and Korsmeyer‐Peppas model better fits the release profile behavior in the studied fluids.CONCLUSION: The present study shows the possibility of nano α‐la as an alternative to molecule delivery systems and nutraceutical foods' formulation because of the high capacity to encapsulate hydrophobic molecules and the improvement of techno‐functional properties. However, the nanocarrier is not perfectly suitable for the sustainable delivery of molecules in the gastrointestinal fluid, demanding improvements in the nanocarrier. © 2024 Society of Chemical Industry.

Microfluidic technology has emerged as a powerful tool for several applications, including chemistry, physics, biology, and engineering. Due to the laminar regime, droplet-based microfluidics enable the development of diverse delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid microparticles, and giant liposomes. Additionally, by precisely manipulating fluids on the low-energy-demand micrometer scale, it becomes possible to control the size, shape, and dispersity of generated droplets, which makes microfluidic emulsification an excellent approach for tailoring delivery system properties based on the nature of the entrapped compounds. Thus, this review points out the most current advances in droplet-based microfluidic processes, which successfully use food-grade emulsions to develop simple and complex delivery systems. In this context, we summarized the principles of droplet-based microfluidics, introducing the most common microdevice geometries, the materials used in the manufacture, and the forces involved in the different droplet-generation processes into the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems using food-grade emulsions and their assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from the lab-scale to the industrial-scale.

Microfluidic technology has become a powerful tool for several applications in chemistry, physics, biology, and engineering. Benefiting from the advantages of flowing fluids in the laminar regime, droplet-based microfluidics enable the development of various delivery systems based on food-grade emulsions, such as multiple emulsions, microgels, microcapsules, solid lipid micro-particles, and giant liposomes. Besides, by manipulating fluids on a micrometer scale with low-energy demand, it is possible to control the size, shape, and dispersity of droplets generated, which makes microfluidic emulsification an excellent strategy to modulate delivery system properties depending on the entrapped compound type. Thus, this review points out the most current advances in droplet-based microfluidic processes, in which food-grade materials were successfully utilized to develop simple and complex delivery systems. In that context, we sum-marized the principles of droplet-based microfluidics, introducing the most common microde-vices geometries, manufacturing materials, and forces involved in the different droplet generation processes within the microchannels. Subsequently, the encapsulated compound type, classified as lipophilic or hydrophilic functional compounds, was used as a starting point to present current advances in delivery systems based on food-grade emulsions and assembly using microfluidic technologies. Finally, we discuss the limitations and perspectives of scale-up in droplet-based microfluidic approaches, including the challenges that have limited the transition of microfluidic processes from lab-scale to industrial-scale.