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Alkabaa AS, Akcicek A, Taylan O, Balubaid M, Alamoudi M, Gulzar WA, Alidrisi H, Dertli E, Karasu S. Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise. Foods 2024; 13:574. [PMID: 38397551 PMCID: PMC10887863 DOI: 10.3390/foods13040574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/29/2024] [Accepted: 02/08/2024] [Indexed: 02/25/2024] Open
Abstract
The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G' value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K' and K″ values were calculated using the power law model. K' values of the samples were found to be higher than K″ values. The K' value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K' value increased significantly (p < 0.05). The texture values of the samples were significantly affected by the HG/OG ratio (p < 0.05). The study's findings demonstrated that utilizing CSG, G, and WPC at an OG ratio more than 50% can result in bigels with the appropriate hardness and solid character. The low-fat mayonnaise was produced by using these bigels. The low-fat mayonnaise showed shear-thinning and solid-like behavior with G' values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation.
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Affiliation(s)
- Abdulaziz S. Alkabaa
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Alican Akcicek
- Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe 41080, Turkey;
| | - Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Mohammed Balubaid
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Mohammed Alamoudi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Waqar Ahmad Gulzar
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Hisham Alidrisi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.S.A.); (O.T.); (M.B.); (H.A.)
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Turkey;
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Turkey;
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2
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Tian W, Huang Y, Liu L, Yu Y, Cao Y, Xiao J. Tailoring the oral sensation and digestive behavior of konjac glucomannan-gelatin binary hydrogel based bigel: Effects of composition and ratio. Int J Biol Macromol 2024; 256:127963. [PMID: 37951424 DOI: 10.1016/j.ijbiomac.2023.127963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/29/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
In the food industry, there is a growing demand for bigels that offer both adaptable oral sensations and versatile delivery properties. Herein, we developed bigels using a binary hydrogel of konjac glucomannan (KGM) and gelatin (G) combined with a stearic acid oleogel. We closely examined how the oleogel/hydrogel volume ratio (φ) and the KGM/G mass ratio (γ) influenced various characteristics of the bigels, including their microstructure, texture, rheological properties, thermal-sensitivity, oral tribology, digestive stability, and nutraceutical delivery efficiency. A noteworthy observation was the structural evolution of the bigels with increasing φ values: transitioning from oleogel-in-hydrogel to a bicontinuous structure, and eventually to hydrogel-in-oleogel. Lower γ values yielded a softer, thermally-responsive bigel, whereas higher γ values imparted enhanced viscosity, stickiness, and spreadability to the bigel. Oral tribology assessments demonstrated that φ primarily influenced the friction sensations at lower chewing intensities. In contrast, γ played a significant role in augmenting oral friction perceptions during more intense chewing. Additionally, φ dictated the controlled release and bioaccessibility of curcumin, while γ determined digestive stability. This study provides valuable insights, emphasizing that through meticulous selection and adjustment of the hydrogel matrix composition, bigels can be custom-fabricated to achieve specific oral sensations and regulated digestive behaviors.
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Affiliation(s)
- Wenni Tian
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yushu Huang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lang Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuanshan Yu
- Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Sericultural & Argi-Food Research Institute, Guangzhou 510610, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Lee C. Targeted hyperalkalization with NaOH-loaded starch implants enhances doxorubicin efficacy in tumor treatment. Asian J Pharm Sci 2023; 18:100853. [PMID: 37908235 PMCID: PMC10613916 DOI: 10.1016/j.ajps.2023.100853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 08/31/2023] [Accepted: 09/06/2023] [Indexed: 11/02/2023] Open
Abstract
High-alkali treatment using sodium hydroxide (NaOH) injection can be a therapeutic approach for killing tumor cells. Alkalization can damage cellular structures and lead to cell death. Increased alkalinity can also enhance the efficacy of certain chemotherapeutic drugs such as doxorubicin (DOX). In this study, NaOH-loaded starch implants (NST implants) were used to induce hyperalkalization (increase pH) in the tumor environment, thereby inducing necrosis and enhancing the effects of DOX. NaOH is a strongly alkaline substance that can increase the pH when injected into a tumor. However, the administration of NaOH can have toxic side effects because it increases the pH of the entire body, not just at the tumor site. To overcome this problem, we developed an injectable NST implant, in which NaOH can be delivered directly into the tumor. This study showed that NST implants could be easily administered intratumorally in mice bearing 4T1 tumors and that most of the NaOH released from the NST implants was delivered to the tumors. Although some NaOH from NST implants can be systemically absorbed, it is neutralized by the body's buffering effect, thereby reducing the risk of toxicity. This study also confirmed both in vitro and in vivo that DOX is more effective at killing 4T1 cells when alkalized. It has been shown that administration of DOX after injection of an NST implant can kill most tumors. Systemic absorption and side effects can be reduced using an NST implant to deliver NaOH to the tumor. In addition, alkalinization induced by NST implants not only exerts anticancer effects but can also enhance the effect of DOX in killing cancer cells. Therefore, the combination of NaOH-loaded starch implants and DOX treatment has the potential to be a novel therapy for tumors.
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Affiliation(s)
- Changkyu Lee
- Department of Biopharmaceutical Engineering, Division of Chemistry and Biotechnology, Dongguk University, Gyeongju 38066, Korea
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4
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Loza-Rodríguez N, Millán-Sánchez A, López O. A biocompatible lipid-based bigel for topical applications. Eur J Pharm Biopharm 2023; 190:24-34. [PMID: 37433416 DOI: 10.1016/j.ejpb.2023.07.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 07/04/2023] [Accepted: 07/08/2023] [Indexed: 07/13/2023]
Abstract
The development of biocompatible delivery systems is a necessity for medical and topical applications. Herein, the development of a new bigel for topical application is described. It is composed of 40% colloidal lipid hydrogel and 60% olive oil and beeswax oleogel. Its characterization and the potential of the bigel as a drug carrier through the skin was evaluated in vitro using fluorescence microscopy and two phases of the bigel were labeled with two fluorescent probes: sodium fluorescein (hydrophilic phase) and Nile red (lipophilic phase). The structure of the bigel showed two phases with fluorescence microscopy in which the hydrogel phase was incorporated into a continuous oleogel matrix. Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) presented a combination of vibrations characteristic of the different molecules forming the bigel, and Differential Scanning Calorimetry (DSC) showed different transitions attributed to beeswax lipids. Small-angle and wide-angle X-ray scattering (SAXS and WAXS) indicated a predominant lamellar structure with orthorhombic lateral packing that could be related to the arrangement of beeswax crystals. Bigel enables deeper penetration of hydrophilic and lipophilic probes into deeper layers, making it a promising candidate for effective topical carriers in medical and dermatological applications.
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Affiliation(s)
- Noèlia Loza-Rodríguez
- Department of Chemical and Surfactant Technology, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), C/Jordi Girona 18-26, 08034 Barcelona, Spain; Bicosome S.L. C/Jordi Girona 18-26, 08034 Barcelona, Spain.
| | - Aina Millán-Sánchez
- Department of Chemical and Surfactant Technology, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), C/Jordi Girona 18-26, 08034 Barcelona, Spain.
| | - Olga López
- Department of Chemical and Surfactant Technology, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), C/Jordi Girona 18-26, 08034 Barcelona, Spain.
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Francavilla A, Corradini MG, Joye IJ. Bigels as Delivery Systems: Potential Uses and Applicability in Food. Gels 2023; 9:648. [PMID: 37623103 PMCID: PMC10453560 DOI: 10.3390/gels9080648] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/07/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023] Open
Abstract
Bigels have been mainly applied in the pharmaceutical sector for the controlled release of drugs or therapeutics. However, these systems, with their intricate structures, hold great promise for wider application in food products. Besides their classical role as carrier and target delivery vehicles for molecules of interest, bigels may also be valuable tools for building complex food structures. In the context of reducing or even eliminating undesirable (but often highly functional) food components, current strategies often critically affect food structure and palatability. The production of solid fat systems that are trans-fat-free and have high levels of unsaturated fatty acids is one of the challenges the food industry currently faces. According to recent studies, bigels can be successfully used as ingredients for total or partial solid fat replacement in complex food matrices. This review aims to critically assess current research on bigels in food and pharmaceutical applications, discuss the role of bigel composition and production parameters on the characteristics of bigels and further expand the use of bigels as solid fat replacers and functional food ingredients. The hydrogel:oleogel ratio, selected gelators, inclusion of surfactants and encapsulation of molecules of interest, and process parameters (e.g., temperature, shear rate) during bigel production play a crucial role in the bigel's rheological and textural properties, microstructure, release characteristics, biocompatibility, and stability. Besides exploring the role of these parameters in bigel production, future research directions for bigels in a food context are explored.
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Affiliation(s)
- Alyssa Francavilla
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada; (A.F.); (M.G.C.)
| | - Maria G. Corradini
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada; (A.F.); (M.G.C.)
- Arrell Food Institute, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Iris J. Joye
- Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON N1G 2W1, Canada; (A.F.); (M.G.C.)
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Li J, Han J, Xiao Y, Guo R, Liu X, Zhang H, Bi Y, Xu X. Fabrication and Characterization of Novel Food-Grade Bigels Based on Interfacial and Bulk Stabilization. Foods 2023; 12:2546. [PMID: 37444280 DOI: 10.3390/foods12132546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/27/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Novel food-grade bigels were fabricated using zein nanoparticles for interfacial stabilization and non-surfactant gelators (beeswax and tapioca) for bulk stabilization. The present study demonstrated the importance of interfacial stability for biphasic gels and sheds light on the roles of the gelation mechanism and the oil/water ratio of a bigel on its microstructure, physical properties, and digestion behaviors. The results indicated that it is not an easy task to realize homogenization and subsequent gelation in beeswax-tapioca biphasic systems, as no amphiphilic components existed. However, applying the binding of zein nanoparticles at the oil-water interface allowed us to produce a homogeneous and stable bigel (oil fraction reach 40%), which exhibited enhanced structural and functional properties. Oleogel structures play a crucial role in determining the deformation response of bigel systems. As the oil content increased, the mechanical strength and elastic properties of bigels were enhanced. In the meantime, clear bigel-type transitions were observed. In addition, the fabricated bigels were shown to be beneficial for delayed digestion, and the lowest degree of lipolysis could be found in bigel with 50% oleogel.
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Affiliation(s)
- Jiaxi Li
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China
| | - Junze Han
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China
| | - Yahao Xiao
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China
| | - Ruihua Guo
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Xinke Liu
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
| | - Yanlan Bi
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China
| | - Xuebing Xu
- College of Food Science and Technology, Henan University of Technology, Lianhua Road, Zhengzhou 450001, China
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., 118 Gaodong Road, Pudong New District, Shanghai 200137, China
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7
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Silva PM, Cerqueira MA, Martins AJ, Fasolin LH, Cunha RL, Vicente AA. Oleogels and bigels as alternatives to saturated fats: A review on their application by the food industry. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Pedro M. Silva
- Centre of Biological Engineering University of Minho Braga Portugal
- International Iberian Nanotechnology Laboratory Braga Portugal
| | | | | | - Luiz H. Fasolin
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
| | - Rosiane L. Cunha
- Department of Food Engineering and Technology School of Food Engineering, University of Campinas – UNICAMP Campinas São Paulo Brazil
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Saffold AC, Acevedo NC. The effect of mono‐diglycerides on the mechanical properties, microstructure, and physical stability of an edible rice bran wax–gelatin biphasic gel system. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ariana C. Saffold
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
| | - Nuria C. Acevedo
- Department of Food Science and Human Nutrition Iowa State University Ames Iowa USA
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9
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Baltuonytė G, Eisinaitė V, Kazernavičiūtė R, Vinauskienė R, Jasutienė I, Leskauskaitė D. Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace. Foods 2022; 11:foods11152213. [PMID: 35892797 PMCID: PMC9330628 DOI: 10.3390/foods11152213] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).
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10
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Hu Y, Lu H, Liu F, Liu Y. Hydroxypropyl methylcellulose‐modified whey protein concentrate microcapsules for the encapsulation of tangeretin. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan Hu
- Food and Pharmaceutical Engineering Institute Guiyang University Guizhou 550005 China
| | - Hang Lu
- Food and Pharmaceutical Engineering Institute Guiyang University Guizhou 550005 China
| | - Fei Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Yongling Liu
- Food and Pharmaceutical Engineering Institute Guiyang University Guizhou 550005 China
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11
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Schmidt BVKJ. Multicompartment Hydrogels. Macromol Rapid Commun 2022; 43:e2100895. [PMID: 35092101 DOI: 10.1002/marc.202100895] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 01/27/2022] [Indexed: 11/11/2022]
Abstract
Hydrogels belong to the most promising materials in polymer and materials science at the moment. As they feature soft and tissue-like character as well as high water-content, a broad range of applications are addressed with hydrogels, e.g. tissue engineering and wound dressings but also soft robotics, drug delivery, actuators and catalysis. Ways to tailor hydrogel properties are crosslinking mechanism, hydrogel shape and reinforcement, but new features can be introduced by variation of hydrogel composition as well, e.g. via monomer choice, functionalization or compartmentalization. Especially, multicompartment hydrogels drive progress towards complex and highly functional soft materials. In the present review the latest developments in multicompartment hydrogels are highlighted with a focus on three types of compartments, i.e. micellar/vesicular, droplets or multi-layers including various sub-categories. Furthermore, several morphologies of compartmentalized hydrogels and applications of multicompartment hydrogels will be discussed as well. Finally, an outlook towards future developments of the field will be given. The further development of multicompartment hydrogels is highly relevant for a broad range of applications and will have a significant impact on biomedicine and organic devices. This article is protected by copyright. All rights reserved.
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12
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Martín-Illana A, Notario-Pérez F, Cazorla-Luna R, Ruiz-Caro R, Bonferoni MC, Tamayo A, Veiga MD. Bigels as drug delivery systems: From their components to their applications. Drug Discov Today 2021; 27:1008-1026. [PMID: 34942374 DOI: 10.1016/j.drudis.2021.12.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/29/2021] [Accepted: 12/15/2021] [Indexed: 02/06/2023]
Abstract
Bigels are systems that usually result from mixing a hydrogel and an organogel: the aqueous phase is commonly formed by a hydrophilic biopolymer, whereas the organic phase comprises a gelled vegetable oil because of the presence of an organogelator. The proportion of the corresponding gelling agent in each phase, the organogel/hydrogel ratio, and the mixing temperature and speed all need to be taken into consideration for bigel manufacturing. Bigels, which are particularly useful drug delivery systems, have already been formulated for transdermal, buccal, and vaginal routes. Mechanical assessments and microscopy are the most reported characterization techniques. As we review here, their composition and unique structure confer promising drug delivery attributes, such as mucoadhesion, the ability to control drug release, and the possibility of including both hydrophilic and lipophilic drugs in the same system.
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Affiliation(s)
- Araceli Martín-Illana
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Fernando Notario-Pérez
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Raúl Cazorla-Luna
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Roberto Ruiz-Caro
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain
| | - Maria C Bonferoni
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy
| | - Aitana Tamayo
- Department of Chemical-Physics of Surfaces and Processes, Institute of Ceramics and Glass, Spanish National Research Council, 28049 Madrid, Spain
| | - María D Veiga
- Department of Pharmaceutics and Food Technology, Faculty of Pharmacy, Complutense University of Madrid, 28040 Madrid, Spain.
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13
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Development of Novel Rice Bran Wax/Gelatin-Based Biphasic Edible Gels and Characterization of their Microstructural, Thermal, and Mechanical Properties. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02719-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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14
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Zhuang X, Clark S, Acevedo N. Bigels-oleocolloid matrices-as probiotic protective systems in yogurt. J Food Sci 2021; 86:4892-4900. [PMID: 34643273 DOI: 10.1111/1750-3841.15928] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 11/26/2022]
Abstract
The probiotic yogurt market is strong because of the potential benefits that probiotics provide to the host, such as relieving lactose intolerance symptoms, easing diarrhea, and improving the immune system. However, probiotics are sensitive to processing conditions and the high acidity of yogurt can reduce survival of probiotics and limit yogurt shelf life. Here, oleocolloid technology (bigels) was used to improve the survival of probiotics during yogurt shelf life. Bigels are semisolid systems containing a polar and a non-polar phase mixed forming a material with improved properties. Probiotic bigels were prepared by mixing a soy lecithin-stearic acid oleogel emulsion and a whey protein hydrogel, followed by the incorporation of Lactobacillus acidophilus and Bifidobacterium lactis suspended in milk. Yogurt was prepared with 18% wt/wt probiotic bigels with (Swiss-style) and without (sundae-style) agitation. Probiotic viability was monitored for 6 weeks. The total counts of L. acidophilus and B. lactis entrapped in bigels were significantly higher than free bacteria in yogurt after 3 and 5 weeks, respectively, indicating that probiotics could be entrapped and their survival enhanced. Both yogurt styles showed a meant total count of 3.3 and 4.5 log CFU/g for L. acidophilus and B. lactis, respectively at the end of storage time suggesting that despite agitation of yogurt, bigel structure played a key role in protecting probiotic viability.
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Affiliation(s)
- Xiaoqing Zhuang
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Stephanie Clark
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Nuria Acevedo
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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The Effect of the HLB Value of Sucrose Ester on Physiochemical Properties of Bigel Systems. Foods 2020; 9:foods9121857. [PMID: 33322787 PMCID: PMC7763610 DOI: 10.3390/foods9121857] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 12/04/2020] [Accepted: 12/09/2020] [Indexed: 11/29/2022] Open
Abstract
The current research explored the effect of different sucrose esters (SEs), with different hydrophilic–lipophilic balance (HLB) values, on bigel structure and properties. Bigels consisting of a water phase with glycerol and gelatin and an oil phase with glycerol mono-stearate, lecithin, and SEs with different HLB values were prepared. Rheological and thermal analyses revealed similar gelation-melting transitions governed by glycerol-monostearate crystallization (at ≈55 °C) for all bigel samples. The bigel matrix of the H1 and H2 samples (bigels consisting of SEs with HLBs of 1 and 2, respectively) demonstrated physical gel rheological characteristics of higher elastic and solid-like behavior compared with the H6 sample (bigel consisting SE with HLB 6). A similar trend was observed in the mechanical analysis with respect to hardness, firmness, and spreadability values, which were in the order of H1 > H2 > H6. This behavior was attributed to droplet size observed in the microscopy analysis, revealing significantly smaller droplets in the H1 and H2 samples compared with the H6 sample. These differences in droplet size were attributed to the diffusion kinetics of the low-molecular-weight surfactants. More specifically, the ability of mono-esterified SEs to diffuse faster than fully esterified SEs due to lower molar mass leads to a higher SE content at the oil-in-water (O/W) interface as opposed to the bulk oil phase. The results demonstrate the importance of the interface content in O/W bigel systems, providing an effective way to alter and control the bigel bulk properties.
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Liu C, Zheng Z, Shi Y, Zhang Y, Liu Y. Development of low-oil emulsion gel by solidifying oil droplets: Roles of internal beeswax concentration. Food Chem 2020; 345:128811. [PMID: 33321346 DOI: 10.1016/j.foodchem.2020.128811] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Revised: 11/18/2020] [Accepted: 12/02/2020] [Indexed: 12/18/2022]
Abstract
There is increasing interest in the development of low-oil emulsion gels, but little is known about fabrication of low-oil emulsion gels by adjusting oil phase. Here, we reported a facile strategy to produce an ultrastable (at least 6 months) low-oil (25% oil) emulsion gels by solidifying the oil phase. The formation and stabilization mechanisms were explored. Beeswax (BW) encased liquid oil within the crystal network, forming solidified droplets. These solidified droplets promoted droplet-droplet interaction and tended to form network, further promoting gelling. Both linear and nonlinear rheology strongly supported the fact that BW enhanced the interaction of solidified droplets and strengthened the gel structure. Finally, we utilized low-oil emulsion gels as a delivery system of curcumin. The storage stabilities of curcumin at 4 and 20 °C were improved with 1, 3 and 5 wt% BW concentrations. This strategy greatly enriches emulsion gel formulations and their applications in foods.
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Affiliation(s)
- Chunhuan Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhaojun Zheng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yifei Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yan Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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Ilomuanya MO, Hameedat AT, Akang EN, Ekama SO, Silva BO, Akanmu AS. Development and evaluation of mucoadhesive bigel containing tenofovir and maraviroc for HIV prophylaxis. FUTURE JOURNAL OF PHARMACEUTICAL SCIENCES 2020; 6:81. [PMID: 33241057 PMCID: PMC7678373 DOI: 10.1186/s43094-020-00093-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 08/31/2020] [Indexed: 02/06/2023] Open
Abstract
BACKGROUND Sexual transmission of HIV is the most common means of acquiring the disease. Topical microbicides have been investigated to prevent transmission. This study will use a specific entry inhibitor, maraviroc, and a nucleotide reverse transcriptase inhibitor (NRTI), tenofovir, a dual combination which will provide a synergist effect that can enhance the efficacy of HIV microbicides via a mucoadhesive dual compartment bigel. Bigel formulation via hydrogel organogel linkages were developed and evaluated for their physicochemical characteristics, safety, and anti-HIV efficacy. In vitro diffusion studies were performed with Franz diffusion cells having effective diffusion surface area of 1.76cm2 and receiver chamber volume of 15mL. RESULT The bigel formulations showed a viscosity ranging from 14179 to 14560 cPs and had a good spreadability and acidic pH in the range of 4.0 ± 0.34 to 5.2 ± 0.18. The bigel formulations showed good anti-HIV activity at a concentration of 0.1 μg/mL. The in vitro release study of maraviroc from the bigel formulations showed a release rate ranging from 2.675 to 3.838 μg/cm2/min½ while the release rate for tenofovir ranged from 3.475 to 3.825 μg/cm2/min½. The bigel formulations were non-toxic to the human vagina as there was < 1 log10 change in Lactobacilli crispatus viability. CONCLUSION This study successfully developed a dual compartment bigel containing maraviroc and tenofovir. BG C was found to be stable and safe towards vaginal and rectal epithelium, and it actively prevented HIV transmission. This bigel has the potential for long-term pre-exposure prophylaxis prevention of HIV transmission.
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Affiliation(s)
- Margaret O. Ilomuanya
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, PMB 12003, Surulere, Lagos, Nigeria
- Center for Biomedical Research, Population Council, New York, 10065 USA
| | - Ayotunde T. Hameedat
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, PMB 12003, Surulere, Lagos, Nigeria
| | - Edidiong N Akang
- Department of Anatomy, College of Medicine, University of Lagos, PMB 12003, Surulere, Lagos, Nigeria
| | - Sabdat O. Ekama
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, PMB 12003, Surulere, Lagos, Nigeria
- Clinical Sciences Division, Nigerian Institute of Medical Research, 6 Edmund Crescent, P.M.B. 2013 Yaba, Lagos, Nigeria
| | - Boladale O. Silva
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, University of Lagos, PMB 12003, Surulere, Lagos, Nigeria
| | - Alani S Akanmu
- Department of Hematology and Blood Transfusion, College of Medicine, University of Lagos, Idi-Araba, Lagos State, Nigeria
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Torres-García R, Flores-Estrada J, Cauich-Rodríguez JV, Flores-Reyes M, Flores-Merino MV. Design of a polyacrylamide and gelatin hydrogel as a synthetic extracellular matrix. INT J POLYM MATER PO 2020. [DOI: 10.1080/00914037.2020.1825082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Rocío Torres-García
- Facultad de Enfermería y Obstetricia, Universidad Autónoma del Estado de México, Toluca de Lerdo, Mexico
| | - Jaime Flores-Estrada
- Facultad de Química, Universidad Autónoma del Estado de México, Toluca de Lerdo, Mexico
| | - Juan V. Cauich-Rodríguez
- Unidad de Materiales, Centro de Investigación Científica de Yucatán A.C, Colonia Chuburná de Hidalgo, CP 97205, Mérida, Yucatán, Mexico
| | - Mario Flores-Reyes
- Facultad de Enfermería y Obstetricia, Universidad Autónoma del Estado de México, Toluca de Lerdo, Mexico
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Xu X, Nie Z, Zheng Z, Zhu L, Zhan X. Effect of different nitrogen sources on the viscosity and rheological properties of welan gum produced by
Sphingomonas
sp. ATCC 31555. J Texture Stud 2020; 51:642-649. [DOI: 10.1111/jtxs.12519] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/07/2020] [Accepted: 02/07/2020] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaopeng Xu
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of EducationJiangnan University Wuxi China
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi China
| | - Zuoming Nie
- College of Life SciencesZhejiang Sci‐Tech University Hangzhou China
| | - Zhiyong Zheng
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of EducationJiangnan University Wuxi China
| | - Li Zhu
- Jiangsu Rayguang Biotech Company, Ltd. Wuxi China
| | - Xiaobei Zhan
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of EducationJiangnan University Wuxi China
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi China
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Chyzy A, Tomczykowa M, Plonska-Brzezinska ME. Hydrogels as Potential Nano-, Micro- and Macro-Scale Systems for Controlled Drug Delivery. MATERIALS (BASEL, SWITZERLAND) 2020; 13:E188. [PMID: 31906527 PMCID: PMC6981598 DOI: 10.3390/ma13010188] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 12/23/2019] [Accepted: 12/27/2019] [Indexed: 12/13/2022]
Abstract
This review is an extensive evaluation and essential analysis of the design and formation of hydrogels (HGs) for drug delivery. We review the fundamental principles of HGs (their chemical structures, physicochemical properties, synthesis routes, different types, etc.) that influence their biological properties and medical and pharmaceutical applications. Strategies for fabricating HGs with different diameters (macro, micro, and nano) are also presented. The size of biocompatible HG materials determines their potential uses in medicine as drug carriers. Additionally, novel drug delivery methods for enhancing treatment are discussed. A critical review is performed based on the latest literature reports.
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Affiliation(s)
| | | | - Marta E. Plonska-Brzezinska
- Department of Organic Chemistry, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Bialystok, Mickiewicza 2A, 15-222 Bialystok, Poland; (A.C.); (M.T.)
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Shakeel A, Farooq U, Iqbal T, Yasin S, Lupi FR, Gabriele D. Key characteristics and modelling of bigels systems: A review. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2018; 97:932-953. [PMID: 30678982 DOI: 10.1016/j.msec.2018.12.075] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 12/23/2018] [Accepted: 12/23/2018] [Indexed: 12/01/2022]
Abstract
Bigels are interesting semisolid formulations with better properties for different applications such as cosmetics and pharmaceutical systems. Due to the mixing of two phases of different nature (polar and apolar), bigels possess some interesting features like ability to deliver hydrophilic and hydrophobic drugs, better spreadability and water washability, improved permeability of drugs, enhanced hydration of stratum corneum and ability to manipulate the drug release rate. The main objective of this review article is to provide a thorough insight into the important characteristics of bigels together with the discussion on modelling of bigel systems to relate their properties with individual constituents and different parameters. Moreover, some important applications of bigels are also discussed by considering some examples from the literature.
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Affiliation(s)
- Ahmad Shakeel
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan; Faculty of Civil Engineering and Geosciences, Department of Hydraulic Engineering, Rivers, Ports, Waterways and Dredging Engineering, Delft University of Technology, Stevinweg 1, 2628 CN Delft, the Netherlands.
| | - Ujala Farooq
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Tanveer Iqbal
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Saima Yasin
- Department of Chemical, Polymer & Composite Materials Engineering, University of Engineering & Technology, KSK Campus, Lahore 54890, Pakistan.
| | - Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036 Rende, CS, Italy.
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Wang Y, Dong M, Guo M, Wang X, Zhou J, Lei J, Guo C, Qin C. Agar/gelatin bilayer gel matrix fabricated by simple thermo-responsive sol-gel transition method. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2017; 77:293-299. [DOI: 10.1016/j.msec.2017.03.254] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 03/25/2017] [Accepted: 03/26/2017] [Indexed: 01/08/2023]
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Abstract
The use of biomaterials composed of organic pristine components has been successfully described in several purposes, such as tissue engineering and drug delivery. Drug delivery systems (DDS) have shown several advantages over traditional drug therapy, such as greater therapeutic efficacy, prolonged delivery profile, and reduced drug toxicity, as evidenced by in vitro and in vivo studies as well as clinical trials. Despite that, there is no perfect delivery carrier, and issues such as undesirable viscosity and physicochemical stability or inability to efficiently encapsulate hydrophilic/hydrophobic molecules still persist, limiting DDS applications. To overcome that, biohybrid systems, originating from the synergistic assembly of polymers and other organic materials such as proteins and lipids, have recently been described, yielding molecularly planned biohybrid systems that are able to optimize structures to easily interact with the targets. This work revised the biohybrid DDS clarifying their advantages, limitations, and future perspectives in an attempt to contribute to further research of innovative and safe biohybrid polymer-based system as biomaterials for the sustained release of active molecules.
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Lupi FR, Shakeel A, Greco V, Oliviero Rossi C, Baldino N, Gabriele D. A rheological and microstructural characterisation of bigels for cosmetic and pharmaceutical uses. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 69:358-65. [PMID: 27612723 DOI: 10.1016/j.msec.2016.06.098] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 04/18/2016] [Accepted: 06/29/2016] [Indexed: 11/16/2022]
Abstract
Bigels are biphasic systems formed by water-based hydrogels and oil-based organogels, mainly studied, in the last few years, for pharmaceutical and cosmetic application focused on the controlled delivery of both lipophilic and hydrophilic active agents. The rheological properties of bigels depend on both the amount and the rheological characteristics of single structured phases. Moreover, it can be expected that, at large fractions of one of the starting gels, systems more complex than oil-in-water or water-in-oil can be obtained, yielding bicontinuous or matrix-in-matrix arrangement. Model bigels were investigated from a microstructural (i.e. microscopy and electrical conductivity tests) and rheological point of view. The hydrogel was prepared by using a low-methoxyl pectin whereas the organogel was prepared by using olive oil and, as gelator, a mixture of glyceryl stearate and policosanol. Model bigels were obtained by increasing the amount of organogel mixed with the hydrogel, and microstructural characterisation evidenced an organogel-in-hydrogel behaviour for all investigated samples, even though at the highest organogel content a more complex structure seems to arise. A semi-empirical model, based on theoretical equations developed for suspensions of elastic spheres in elastic media, was proposed to relate bigel rheological properties to single phase properties and fractions.
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Affiliation(s)
- Francesca R Lupi
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Ahmad Shakeel
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Valeria Greco
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, Via P. Bucci, Cubo 14D, I-87036 Rende, CS, Italy.
| | - Noemi Baldino
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
| | - Domenico Gabriele
- Department of Information, Modeling, Electronics and System Engineering, (D.I.M.E.S.), University of Calabria, Via P. Bucci, Cubo 39C, I-87036, Rende, CS, Italy.
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