Food Science, Waste Management and Disposal, Aquatic Science, Biochemistry
25
Scopus Publications
Scopus Publications
Recent advances in PDEVs as nanocarriers for drug delivery: loading techniques, engineering strategies and future directions Bharathipriya Rajasekaran, Kai-Jiun Lo, Min-Hsiung Pan Expert Opinion on Drug Delivery, 2026 INTRODUCTION: Plant-derived extracellular vesicles (PDEVs) have emerged as natural nanocarriers with promising applications in drug delivery and precision medicine. Secreted by plant cells, PDEVs facilitate intercellular communication by transporting metabolites. Unlike conventional liposomes and mammalian-derived EVs, PDEVs demonstrate excellent biocompatibility, stability, and the ability to cross biological barriers without inducing inflammatory or cytotoxic effects. Their capacity to encapsulate both hydrophilic and hydrophobic therapeutic agents highlight their versatility as targeted delivery platforms. AREAS COVERED: This review summarizes PDEV biogenesis in comparison with mammalian-derived EVs and emphasizes characterization techniques and the role of lipid components in drug delivery efficacy. Drug loading strategies are critically examined with respect to their efficiency, advantages, and limitations. Advances in engineering, including surface modification and hybrid vesicle formation, are discussed to enhance targeting precision, circulation stability, and controlled drug release. Therapeutic potential and synergetic application in disease prevention and management are evaluated, alongside key considerations such as storage stability, current limitations, and opportunities for clinical translation. EXPERT OPINION: PDEVs represents a promising platform for drug delivery and precision medicine. Although large-scale production, standardization and long-term stability remain challenges, recent innovations in loading strategies and engineering approaches demonstrate significant potential to overcome these barriers and accelerate clinical translation.
Acetylated Epigallocatechin Gallate and Ascorbyl Palmitate: Comparative Study on Antioxidant Activity and Retardation of Lipid Oxidation in Fish Mince and Shrimp Oil Bharathipriya Rajasekaran, Min‐Hsiung Pan, Natchaphol Buamard, Bin Zhang, Jun Tae Kim, Soottawat Benjakul Journal of Food Science, 2025 Antioxidant activities of acetylated epigallocatechin gallate (A‐EGCG) and ascorbyl palmitate (AP) were compared using different in vitro assays and food model systems. Both A‐EGCG and AP exhibited DPPH and ABTS radical scavenging activities and reducing power. AP demonstrated greater scavenging efficacy toward both radicals than A‐EGCG (p < 0.05), while A‐EGCG exhibited greater metal chelating activity (p < 0.05). Antioxidant activity increased as the concentration upsurged from 0.5 to 10 mg/L. Both antioxidants dose‐dependently inhibited lipid oxidation in β‐carotene‐linoleate and lecithin liposome systems, but AP had higher efficacy. For mackerel mince kept in ice and shrimp oil stored at 30°C, AP more effectively reduced lipid oxidation. FTIR spectra revealed the reduced oxidation peaks at 1745 and 1742 cm−1. AP efficiently preserved eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in the stored samples. Therefore, both A‐EGCG and AP were effective natural antioxidants; however, AP had higher efficacy in combating lipid oxidation in fish meat and shrimp oil.
Functional and designer lipids in food industry Bharathipriya Rajasekaran, Pothiyappan Karthik, Kuppusamy Shobana, N. Sangeetha, R. Aishwarya Harshini Dietary Sensory and Gastronomic Applications Exploring Unconventional Food Sources Volume 2, 2025
Radical species generating technologies for decontamination of Listeria species in food: a recent review report Rathnakumar Kaavya, Bharathipriya Rajasekaran, Kartik Shah, C. Nickhil, Suguna Palanisamy, Suriya Palamae, Anandu Chandra Khanashyam, R. Pandiselvam, Soottawat Benjakul, Priyamavada Thorakattu, Bharathi Ramesh, Fawzan Sigma Aurum, Karthik Sajith Babu, Sarvesh Rustagi, Seema Ramniwas Critical Reviews in Food Science and Nutrition, 2025 Foodborne illnesses occur due to the contamination of fresh, frozen, or processed food products by some pathogens. Among several pathogens responsible for the illnesses, Listeria monocytogenes is one of the lethal bacteria that endangers public health. Several preexisting and novel technologies, especially non-thermal technologies are being studied for their antimicrobial effects, particularly toward L. monocytogenes. Some noteworthy emerging technologies include ultraviolet (UV) or light-emitting diode (LED), pulsed light, cold plasma, and ozonation. These technologies are gaining popularity since no heat is employed and undesirable deterioration of food quality, especially texture, and taste is devoided. This review aims to summarize the most recent advances in non-thermal processing technologies and their effect on inactivating L. monocytogenes in food products and on sanitizing packaging materials. These technologies use varying mechanisms, such as photoinactivation, photosensitization, disruption of bacterial membrane and cytoplasm, etc. This review can help food processing industries select the appropriate processing techniques for optimal benefits, in which the structural integrity of food can be preserved while simultaneously destroying L. monocytogenes present in foods. To eliminate Listeria spp., different technologies possess varying mechanisms such as rupturing the cell wall, formation of pyrimidine dimers in the DNA through photochemical effect, excitation of endogenous porphyrins by photosensitizers, generating reactive species, causing leakage of cellular contents and oxidizing proteins and lipids. These technologies provide an alternative to heat-based sterilization technologies and further development is still required to minimize the drawbacks associated with some technologies.
Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties Bharathipriya Rajasekaran, Avtar Singh, Bin Zhang, Hui Hong, Thummanoon Prodpran, Soottawat Benjakul Colloids and Interfaces, 2024 The effect of SO (shrimp oil) at various levels (5, 10, and 15%) on the stability of mayonnaise was investigated. Droplet size (d32 and d43), polydispersity index, and microstructure results showed an upsurge in droplet sizes with augmenting level of SO in mayonnaise (5 to 15%) (p < 0.05). SO imparted a bright orange color to the mayonnaise as evidenced by increased a* and b* values with lower L* values (p < 0.05). Moreover, the impact of a fish myofibrillar protein (FMP) substitution for egg yolk (0, 25, 50, 75%) in mayonnaise containing SO (5% and 10%) was also studied. Increasing the level of FMP substitution in SO-added mayonnaise showed a dilution effect and reduced a* and b* values (p < 0.05). In addition, excessive FMP substitution up to 75% drastically increased centrifugal and thermal creaming indices, indicating lowered stability (p < 0.05). Nevertheless, with the augmenting FMP substitutions, the viscosity, texture, and rheological properties in mayonnaise became lower (p < 0.05). However, there were no differences in overall acceptability scores between 5% SO-added mayonnaise with 25% FMP substitution (SO5:FMP25) and 5% SO-added mayonnaise without FMP substitution (SO5:FMP0) (p > 0.05). A confocal laser scanning microscopic (CLSM) study revealed a smaller droplet and less aggregation in the SO5:FMP0 sample, compared to SO5:FMP25. The incorporation of SO and FMP substitution yielded the resulting mayonnaise, which met the requirements of a healthy food since SO is rich in PUFA and the replacement of egg yolk by FMP can contribute several health benefits. The incorporation of SO as well as FMP as substitution for egg yolk therefore has potential in the development of functional foods.
