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      Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

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          Abstract

          Chitosan is a cationic natural polysaccharide, which has emerged as an increasingly interesting biomaterialover the past few years. It constitutes a novel perspective in drug delivery systems and nanocarriers’ formulations due to its beneficial properties, including biocompatibility, biodegradability and low toxicity. The potentiality of chemical or enzymatic modifications of the biopolymer, as well as its complementary use with other polymers, further attract the scientific community, offering improved and combined properties in the final materials. As a result, chitosan has been extensively used as a matrix for the encapsulation of several valuable compounds. In this review article, the advantageous character of chitosan as a matrix for nanosystemsis presented, focusing on the encapsulation of natural products. A five-year literature review is attempted covering the use of chitosan and modified chitosan as matrices and coatings for the encapsulation of natural extracts, essential oils or pure naturally occurring bioactive compounds are discussed.

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          A review of chitin and chitosan applications

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            Metal nanoparticles: understanding the mechanisms behind antibacterial activity

            As the field of nanomedicine emerges, there is a lag in research surrounding the topic of nanoparticle (NP) toxicity, particularly concerned with mechanisms of action. The continuous emergence of bacterial resistance has challenged the research community to develop novel antibiotic agents. Metal NPs are among the most promising of these because show strong antibacterial activity. This review summarizes and discusses proposed mechanisms of antibacterial action of different metal NPs. These mechanisms of bacterial killing include the production of reactive oxygen species, cation release, biomolecule damages, ATP depletion, and membrane interaction. Finally, a comprehensive analysis of the effects of NPs on the regulation of genes and proteins (transcriptomic and proteomic) profiles is discussed.
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              Encapsulation in the food industry: a review.

              Encapsulation involves the incorporation of food ingredients, enzymes, cells or other materials in small capsules. Applications for this technique have increased in the food industry since the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability. Encapsulation in foods is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of foods is encapsulated--flavouring agents, acids bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of encapsulation for sweeteners such as aspartame and flavours in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signalled by changes in pH, temperature, irradiation or osmotic shock. In the food industry, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of food emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the encapsulation of foods in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.
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                Author and article information

                Journal
                Pharmaceutics
                Pharmaceutics
                pharmaceutics
                Pharmaceutics
                MDPI
                1999-4923
                16 July 2020
                July 2020
                : 12
                : 7
                : 669
                Affiliations
                [1 ]Department of Chemical Sciences, Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Heroon Polytechniou 9, Zografou Campus, 15780 Athens, Greece; ekavetsou@ 123456central.ntua.gr (E.K.); ioanna.th.kostopoulou@ 123456gmail.com (I.K.); ipitterou@ 123456gmail.com (I.P.); nefelipontillo@ 123456gmail.com (A.R.N.P.); andromachi.tzani@ 123456gmail.com (A.T.)
                [2 ]Institute of Chemical Biology, National Hellenic Research Foundation, Vassileos Constantinou Ave. 48, 116 35 Athens, Greece; parischrchr@ 123456gmail.com (P.C.); aristeia.sil@ 123456gmail.com (A.S.)
                [3 ]Department of Biochemistry and Biotechnology, University of Thessaly, Viopolis, 41500 Larissa, Greece
                [4 ]Department of Food Science and Technology, Universisty of West Attica, Ag. Spyridonos Str., Egaleo, 12243 Athens, Greece
                Author notes
                Author information
                https://orcid.org/0000-0001-8325-2980
                https://orcid.org/0000-0001-9348-6078
                Article
                pharmaceutics-12-00669
                10.3390/pharmaceutics12070669
                7407519
                32708823
                68c0d569-394c-4400-9d2e-b2780eb9cb65
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 29 April 2020
                : 25 June 2020
                Categories
                Review

                chitosan,modified chitosan,natural products,encapsulation,nanocarriers,phytochemicals,essential oils,plant extracts

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