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Alginate/gelatin blended hydrogel fibers cross-linked by Ca2+ and oxidized starch: Preparation and properties. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2019; 99:1469-1476. [DOI: 10.1016/j.msec.2019.02.091] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 02/19/2019] [Accepted: 02/22/2019] [Indexed: 11/21/2022]
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52
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Bitik A, Sumnu G, Oztop M. Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02264-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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53
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Pocan P, Ilhan E, Oztop MH. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study. J Food Sci 2019; 84:1087-1093. [PMID: 30958906 DOI: 10.1111/1750-3841.14602] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2018] [Revised: 02/19/2019] [Accepted: 02/25/2019] [Indexed: 11/29/2022]
Abstract
Emulsification effect of gum tragacanth (GT) obtained from Astragalus species is gaining particular interest in recent years. In this study, stabilization effect of GT, xanthan gum (XG), and sucrose monopalmitate (SMP) was investigated by keeping their concentration constant (0.5% w/v) for the oil-in-water emulsions containing 20% (v/v) sun flower oil and 2% (w/v) whey protein isolate. Emulsification was achieved by using high shear homogenization. Particle size and T2 (spin-spin relaxation time) measurements were performed for the characterization and repeated over the course of 28 days. Emulsion stability index (ESI [%]) was measured and rheological characterization was also performed. The lowest particle size was found for the XG emulsions and this was attributed to the pseudoplastic behavior of xanthan compared to GT (nXanthan = 0.188 ≪ nGT = 0.721). Xanthan emulsions thinned out dramatically when sheared during homogenization, and consequently, floccules formed could have been disrupted more resulting in smaller particle size. Result of rheological experiments showed that SMP emulsions were fit to Newtonian model, while XG and GT showed shear thinning behavior and fit to a power law model. Apparent viscosity of XG emulsions was found significantly higher than the GT ones. The most stable emulsions were the ones prepared by XG and they remained stable during 28 days. Although GT emulsions could not protect their stability during 28 days, ESI (%) results were found similar with XG indicating promising emulsification effect of GT. PRACTICAL APPLICATION: Gum tragacanth, xanthan gum, and sucrose monopalmitate have been used to formulate oil-in-water emulsions. The final formulated products can be used in emulsion-based food products to increase their stability and shelf life.
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Affiliation(s)
- Pelin Pocan
- Authors are with Dept. of Food Engineering, Middle East Technical Univ., Ankara, Turkey
| | - Esmanur Ilhan
- Authors are with Dept. of Food Engineering, Middle East Technical Univ., Ankara, Turkey
| | - Mecit Halil Oztop
- Authors are with Dept. of Food Engineering, Middle East Technical Univ., Ankara, Turkey
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54
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Mao L, Lu Y, Cui M, Miao S, Gao Y. Design of gel structures in water and oil phases for improved delivery of bioactive food ingredients. Crit Rev Food Sci Nutr 2019; 60:1651-1666. [PMID: 30892058 DOI: 10.1080/10408398.2019.1587737] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Gels are viscoelastic systems built up with a liquid phase entrapped in a three-dimensional network, which can behave as carriers for bioactive food ingredients. Many attempts have been made to design gel structures in the water phase (hydrogels, emulsion gels, bigels) or oil phase (organogels, bigels) in order to improve their delivery performances. Hydrogels are originated from proteins or polysaccharides, which are suitable for the delivery of hydrophilic ingredients. Organogels are mainly built up with the self-assembling of gelator molecules in the oil phase, and they offer good carriers for lipophilic ingredients. Emulsion gels and bigels, containing both aqueous and oil domains, can provide accommodations for lipophilic and hydrophilic ingredients simultaneously. Gel structures (e.g. rheology, texture, water holding capacity, swelling ratio) can be modulated by choosing different gelators, modifying gelation techniques, and the involvement of other ingredients (e.g. oils, emulsifiers, minerals, acids), which then alter the diffusion and release of the bioactive ingredients incorporated. Various studies have proved that gel-based delivery systems are able to improve the stability and bioavailability of many bioactive food ingredients. This review provides a state-to-art overview of different gel-based delivery systems, highlighting the significance of structure-functionality relationship, to provide advanced knowledge for the design of novel functional foods.
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Affiliation(s)
- Like Mao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yao Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Mengnan Cui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Song Miao
- Teagasc Food Research Centre, Fermoy, Ireland
| | - Yanxiang Gao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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55
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Meydani B, Vahedifar A, Askari G, Madadlou A. Influence of the Maillard reaction on the properties of cold-set whey protein and maltodextrin binary gels. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.11.009] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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56
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Efe N, Bielejewski M, Tritt-Goc J, Mert B, Oztop MH. NMR relaxometry study of gelatin based low-calorie soft candies. Mol Phys 2019. [DOI: 10.1080/00268976.2018.1564392] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Nilgun Efe
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Michal Bielejewski
- Institute of Molecular Physics, Polish Academy of Sciences, Poznan, Poland
| | - Jadwiga Tritt-Goc
- Institute of Molecular Physics, Polish Academy of Sciences, Poznan, Poland
| | - Behic Mert
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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57
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Martins JT, Bourbon AI, Pinheiro AC, Fasolin LH, Vicente AA. Protein-Based Structures for Food Applications: From Macro to Nanoscale. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00077] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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58
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Cikrikci S, Mert B, Oztop MH. Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11784-11796. [PMID: 30346766 DOI: 10.1021/acs.jafc.8b02525] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Insulin entrapped alginate-gum tragacanth (ALG-GT) hydrogels at different ALG replacement ratios (100, 75, 50, 25) were prepared through an ionotropic gelation method, followed by chitosan (CH) polyelectrolyte complexation. A mild gelation process without the use of harsh chemicals was proposed to improve insulin efficiency. Retention of almost the full amount of entrapped insulin in a simulated gastric environment and sustained insulin release in simulated intestinal buffer indicated the pH sensitivity of the gels. Insulin release from hydrogels with different formulations showed significant differences ( p < 0.05). Time domain (TD) NMR relaxometry experiments also showed the differences for different formulations, and the presence of CH revealed that ALG-GT gel formulation could be used as an oral insulin carrier at optimum concentrations. The hydrogels formulated from biodegradable, biocompatible, and nontoxic natural polymers were seen as promising devices for potential oral insulin delivery.
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Affiliation(s)
- Sevil Cikrikci
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
| | - Behic Mert
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
| | - Mecit Halil Oztop
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
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59
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Uguz SS, Ozvural EB, Beira MJ, Oztop MH, Sebastião PJ. Use of NMR Relaxometry to identify frankfurters of different meat sources. Mol Phys 2018. [DOI: 10.1080/00268976.2018.1542162] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Sirvan Sultan Uguz
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - E. Burcin Ozvural
- Department of Food Engineering, Cankiri Karatekin University, Cankiri, Turkey
| | - Maria Jardim Beira
- CeFEMA – Center of Physics and Engineering of Advanced Materials and Department of Physics, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Pedro José Sebastião
- CeFEMA – Center of Physics and Engineering of Advanced Materials and Department of Physics, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
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60
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Ozel B, Aydin O, Grunin L, Oztop MH. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9542-9555. [PMID: 30111102 DOI: 10.1021/acs.jafc.8b02829] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot ( Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) ( p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.
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Affiliation(s)
- Baris Ozel
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Ozlem Aydin
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Leonid Grunin
- Physics Department , Volga State University of Technology , Yoshkar-Ola , Mari El , Russian Federation 424000
| | - Mecit H Oztop
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
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61
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El Fawal GF, Abu-Serie MM, Hassan MA, Elnouby MS. Hydroxyethyl cellulose hydrogel for wound dressing: Fabrication, characterization and in vitro evaluation. Int J Biol Macromol 2018; 111:649-659. [PMID: 29339283 DOI: 10.1016/j.ijbiomac.2018.01.040] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/25/2017] [Accepted: 01/07/2018] [Indexed: 01/15/2023]
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62
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Physicochemical and microstructural characterization of gum tragacanth added whey protein based films. Food Res Int 2018; 105:1-9. [DOI: 10.1016/j.foodres.2017.10.071] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2017] [Revised: 10/29/2017] [Accepted: 10/31/2017] [Indexed: 01/26/2023]
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63
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Abaee A, Mohammadian M, Jafari SM. Whey and soy protein-based hydrogels and nano-hydrogels as bioactive delivery systems. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.10.011] [Citation(s) in RCA: 200] [Impact Index Per Article: 28.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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