1
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Rojas-Muñoz YV, Santagapita PR, Quintanilla-Carvajal MX. Probiotic Encapsulation: Bead Design Improves Bacterial Performance during In Vitro Digestion. Polymers (Basel) 2023; 15:4296. [PMID: 37959976 PMCID: PMC10649307 DOI: 10.3390/polym15214296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/14/2023] [Accepted: 10/17/2023] [Indexed: 11/15/2023] Open
Abstract
The stability and release properties of all bioactive capsules are strongly related to the composition of the wall material. This study aimed to evaluate the effect of the wall materials during the encapsulation process by ionotropic gelation on the viability of Lactobacillus fermentum K73, a lactic acid bacterium that has hypocholesterolemia probiotic potential. A response surface methodology experimental design was performed to improve bacterial survival during the synthesis process and under simulated gastrointestinal conditions by tuning the wall material composition (gelatin 25% w/v, sweet whey 8% v/v, and sodium alginate 1.5% w/v). An optimal mixture formulation determined that the optimal mixture must contain a volume ratio of 0.39/0.61 v/v sweet whey and sodium alginate, respectively, without gelatin, with a final bacterial concentration of 9.20 log10 CFU/mL. The mean particle diameter was 1.6 ± 0.2 mm, and the experimental encapsulation yield was 95 ± 3%. The INFOGEST model was used to evaluate the survival of probiotic beads in gastrointestinal tract conditions. Upon exposure to in the vitro conditions of oral, gastric, and intestinal phases, the encapsulated cells of L. fermentum decreased only by 0.32, 0.48, and 1.53 log10 CFU/mL, respectively, by employing the optimized formulation, thereby improving the survival of probiotic bacteria during both the encapsulation process and under gastrointestinal conditions compared to free cells. Beads were characterized using SEM and ATR-FTIR techniques.
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Affiliation(s)
- Yesica Vanesa Rojas-Muñoz
- Maestría en Diseño y Gestión de Procesos, Facultad de Ingeniería, Campus Universitario del Puente del Común, Universidad de La Sabana, Chía 250001, Colombia;
| | - Patricio Román Santagapita
- Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires & Centro de Investigación en Hidratos de Carbono (CIHIDECAR, UBA-CONICET), Buenos Aires 1428, Argentina;
| | - María Ximena Quintanilla-Carvajal
- Maestría en Diseño y Gestión de Procesos, Facultad de Ingeniería, Campus Universitario del Puente del Común, Universidad de La Sabana, Chía 250001, Colombia;
- Grupo de Investigación de Procesos Agroindustriales (GIPA), Facultad de Ingeniería, Campus Universitario del Puente del Común, Universidad de La Sabana, Chía 250001, Colombia
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2
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Reig-Vano B, Huck-Iriart C, de la Flor S, Trojanowska A, Tylkowski B, Giamberini M. Structural and mechanical analysis on mannuronate-rich alginate gels and xerogels beads based on Calcium, Copper and Zinc as crosslinkers. Int J Biol Macromol 2023; 246:125659. [PMID: 37406917 DOI: 10.1016/j.ijbiomac.2023.125659] [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: 05/02/2023] [Revised: 06/22/2023] [Accepted: 06/30/2023] [Indexed: 07/07/2023]
Abstract
Beads based on a mannuronate(M)-rich alginate (86 % M units) were prepared by adding the polysaccharide solution to a crosslinking bath containing different concentrations (0.5, 2 and 10 wt%) of XCl2 where X = Ca, Cu or Zn. Primarily focus was on Zn, due to its antioxidant, anti-inflammatory and anti-microbial capabilities. The beads were characterized by Field-Emission Scanning Electron Microscopy (FESEM), Fourier-Transform Infra-Red spectroscopy (FT-IR), Thermogravimetric Analysis (TGA), Small-Angle X-ray Scattering (SAXS) and compression tests. The crosslinking agent significantly influenced the properties of the resulting beads. Specifically, Ca-based beads exhibited a smoother surface, while Cu- and Zn-based beads appeared rougher. Interestingly, Zn-based beads displayed a core-shell structure. Young moduli ranged from 3500 and 7000 MPa, with the highest values observed for Zn-beads. SAXS investigation at 0.5 wt% XCl2 suggested increase in the densely packed domains amount in the order: Ca < Cu < Zn. Extended X-ray Absorption Fine Structure (EXAFS) showed that the coordination number was 4.3 ± 0.4 for Cu, and 4.0 ± 0.2 and 1.1 ± 0.1 for Zn in 0.5 wt% XCl2 alginate xerogels, in agreement with reported Density Functional Calculations on Cu2+- and Zn2+-MM complexes. The results from FT-IR, compositional analysis and EXAFS collectively suggested a bridging coordination for these systems.
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Affiliation(s)
- Belen Reig-Vano
- Department of Chemical Engineering, Universitat Rovira I Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain
| | - Cristian Huck-Iriart
- ALBA SYNCHROTRON LIGHT SOURCE, Carrer de la Llum 2-26, 08290 Cerdanyola del Vallès, Barcelona, Spain
| | - Silvia de la Flor
- Department of Mechanical Engineering, Universitat Rovira I Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain
| | - Anna Trojanowska
- Department of Chemical Engineering, Universitat Rovira I Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain
| | - Bartosz Tylkowski
- Eurecat, Centre Tecnològic de Catalunya, Marcel·lí Domingo s/n, 43007 Tarragona, Spain
| | - Marta Giamberini
- Department of Chemical Engineering, Universitat Rovira I Virgili, Av. Països Catalans, 26, 43007 Tarragona, Spain.
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3
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Pedrali D, Scarafoni A, Giorgi A, Lavelli V. Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel) 2023; 12:1192. [PMID: 37371922 DOI: 10.3390/antiox12061192] [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: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.
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Affiliation(s)
- Davide Pedrali
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Anna Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
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4
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Diep E, Schiffman JD. Ethanol-free Cross-Linking of Alginate Nanofibers Enables Controlled Release into a Simulated Gastrointestinal Tract Model. Biomacromolecules 2023. [PMID: 37183416 DOI: 10.1021/acs.biomac.3c00274] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
The use of alginate nanofibers in certain biomedical applications, including targeted delivery to the gut, is limited because an ethanol-free, biocompatible cross-linking method has not been demonstrated. Here, we developed water-stable, alginate-based nanofibers by systematically exploring post-electrospinning cross-linking approaches that used calcium ions dissolved in (1) a glycerol/water cosolvent system and (2) acidic, neutral, or basic aqueous solutions. Scanning electron microscopy proved that the fibers cross-linked in a glycerol cosolvent or pH-optimized solutions had maintained the same morphology as the ethanol-based literature control. Notably, cross-linked fibers were generally smaller in diameter than the as-spun fibers due to both chemical interactions and mass loss during cross-linking, which was supported by mass measurements, Fourier-transform infrared spectroscopy, and thermogravimetric analysis. During stability tests wherein the cross-linked fibers were exposed to three aqueous solutions, the cross-linked fibers were stable in water and acid buffer yet swelled in phosphate buffer saline, making them useful scaffolds for pH-controlled release applications. Proof-of-concept release experiments were conducted using a simulated gastrointestinal tract model. As desired, the cargo remained encapsulated within the cross-linked nanofibers when exposed to an acidic solution that modeled the stomach. Upon exposure to a solution that mimicked the intestines, the cargo was released. We suggest that these cross-linked, alginate-based nanofiber mats hold the potential to be broadly used in biomedical and environmental applications.
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Affiliation(s)
- Emily Diep
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003-9303, United States
| | - Jessica D Schiffman
- Department of Chemical Engineering, University of Massachusetts Amherst, Amherst, Massachusetts 01003-9303, United States
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5
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Demirezen DA, Yılmaz DD, Yıldız YŞ. Magnetic chitosan/calcium alginate double-network hydrogel beads: Preparation, adsorption of anionic and cationic surfactants, and reuse in the removal of methylene blue. Int J Biol Macromol 2023; 239:124311. [PMID: 37030456 DOI: 10.1016/j.ijbiomac.2023.124311] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/21/2023] [Accepted: 03/30/2023] [Indexed: 04/10/2023]
Abstract
Robust and reusable magnetic chitosan/calcium alginate double-network hydrogel beads (CSMAB) with an environmentally benign biocomposite material synthesis approach were used adsorption of surfactant and removal of methylene blue dye sequentially for the first time. Double network hydrogel structure with sodium alginate and chitosan and acidification of the surface with HCl provided the reusability of the beads at the pollutant removal in water. The CSMAB beads were characterized for structural analysis by FESEM, EDX, BET, VSM, and FTIR techniques. They were used for the adsorption of cationic hexadecylpyridinium chloride (HDPCl) and anionic sodium dodecyl sulfate (SDS) surfactants and reused in the removal of cationic methylene blue dye without any pretreatment. The effect of pH, adsorbent dose, and temperature on surfactant removal efficiency was analyzed and pH was found the statistical significance. The adsorption capacity of CSMAB beads with a surface area of 0.65 m2 g-1 was calculated as 1.9 mg g-1 for HDPCl, and 1.2 mg g-1 for SDS, respectively. The SDS and HDPCl adsorption followed the pseudo-second-order kinetic and Freundlich isotherm model. The thermodynamic results showed that the surfactant adsorption process is an exothermic and spontaneous process. SDS-reacted CSMAB beads showed higher efficiency with 61 % in the removal of methylene blue dye.
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Affiliation(s)
- Derya Aksu Demirezen
- Graduate School of Natural and Applied Sciences, Erciyes University, 38280 Talas, Kayseri, Turkey.
| | - Dilek Demirezen Yılmaz
- Department of Biology, Faculty of Sciences, Erciyes University, 38280 Talas, Kayseri, Turkey; NanoBiotech, Erciyes Teknopark, Tekno-2, 38039 Melikgazi, Kayseri, Turkey.
| | - Yalçın Şevki Yıldız
- Department of Environmental Engineering, Faculty of Engineering, Erciyes University, 38280 Talas, Kayseri, Turkey.
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Zarali M, Sadeghi A, Jafari SM, Ebrahimi M, Sadeghi Mahoonak A. Enhanced viability and improved in situ antibacterial activity of the probiotic LAB microencapsulated layer-by-layer in alginate beads coated with nisin. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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7
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Aguirre-Calvo TR, Sosa N, López TA, Quintanilla-Carvajal MX, Perullini M, Santagapita PR. Bioaccessibility assay, antioxidant activity and consumer-oriented sensory analysis of Beta vulgaris by-product encapsulated in Ca(II)-alginate beads for different foods. FOOD CHEMISTRY: MOLECULAR SCIENCES 2022; 5:100140. [PMID: 36277674 PMCID: PMC9583031 DOI: 10.1016/j.fochms.2022.100140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 09/09/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022]
Abstract
Bioaccessibility analysis and antioxidant activity along in vitro digestion and a consumer-oriented sensory analysis were conducted in three potential functional foods based on Ca(II)-alginate beads containing bioactive compounds extracted from beet stems. Ca(II)-alginate beads per se, and two selected products (cookies and turkish delights supplemented with the beads) were prepared. Regarding the beads, among the attributes rated by consumers, visual appreciation predominates, being color in the just-as-right (JAR) category and in the like preference. Instead, both flavor and sweet taste were attributes highly penalized and should be improved in beads to be accepted as food per se. A higher percentage of customers preferred cookies and turkish delights instead of only beads, considering global satisfaction. Regarding in vitro digestion, there was a significant content of phenolic compounds in the products with beads, showing a bioaccessibility greater than 80% (for cookies) and 26% (for turkish delights). Also, the antioxidant capacity measured by ABTS ranged between 50 and 109% for cookies and turkish delights, being lower when measured by FRAP (between 20 and 30%, respectively). Thus, including the beads with beet stem extract in both products leads to a significant increase in the content of phenolic compounds and in the antioxidant capacity compared to their counterparts, protecting the compound during oral and gastric phases. These results allow the generation of improved Ca(II)-alginate systems with promising functional properties for the development of ingredients and functional foods.
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Affiliation(s)
- Tatiana Rocio Aguirre-Calvo
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina
| | - Natalia Sosa
- Desarrollo y Mejoramiento de Alimentos de Calidad a partir de Recursos de Entre Ríos (DyMACRER), Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER) CONICET - Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos, Argentina
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos, Argentina
- Corresponding authors at: CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina (P. Román Santagapita). CONICET, Universidad Nacional de Entre Ríos, Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER), Entre Ríos, Argentina (N. Sosa).
| | - Tamara Anahí López
- Desarrollo y Mejoramiento de Alimentos de Calidad a partir de Recursos de Entre Ríos (DyMACRER), Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER) CONICET - Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos, Argentina
- Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Entre Ríos, Argentina
| | | | - Mercedes Perullini
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Inorgánica, Analítica y Química Física, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires. Instituto de Química Física de los Materiales, Medio Ambiente y Energía (INQUIMAE), Buenos Aires, Argentina
| | - Patricio Román Santagapita
- Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina
- Corresponding authors at: CONICET-Universidad de Buenos Aires, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina (P. Román Santagapita). CONICET, Universidad Nacional de Entre Ríos, Instituto de Ciencia y Tecnología de los Alimentos de Entre Ríos (ICTAER), Entre Ríos, Argentina (N. Sosa).
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8
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Hackenhaar CR, Rosa CF, Flores EEE, Santagapita PR, Klein MP, Hertz PF. Development of a biocomposite based on alginate/gelatin crosslinked with genipin for β-galactosidase immobilization: Performance and characteristics. Carbohydr Polym 2022; 291:119483. [DOI: 10.1016/j.carbpol.2022.119483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 03/30/2022] [Accepted: 04/10/2022] [Indexed: 12/30/2022]
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9
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Silva RJ, Klobukoski V, de Paula JI, Riegel-Vidotti IC, Vidotti M. Assembly of symmetric supercapacitor based on alginate hydrogel electrolyte and polyaniline modified electrodes. Electrochim Acta 2022. [DOI: 10.1016/j.electacta.2022.140914] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Optimization of Encapsulation by Ionic Gelation Technique of Cryoconcentrated Solution: A Response Surface Methodology and Evaluation of Physicochemical Characteristics Study. Polymers (Basel) 2022; 14:polym14051031. [PMID: 35267855 PMCID: PMC8914933 DOI: 10.3390/polym14051031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/19/2022] [Accepted: 03/02/2022] [Indexed: 12/30/2022] Open
Abstract
The objective of this study was to evaluate the optimal conditions to encapsulate cryoconcentrate solutions via ionic gelation technique. Hydrogel beads were prepared using alginate (1%, 2% and 3% (w/w)) and cornstarch (0.5%, 1% and 2% (w/w)). Later, a sucrose/acid gallic solution was concentrated through block freeze concentration (BFC) at three cycles. Thus, each solution was a mixture with the respective combination of alginate/cornstarch. The final solution was added drop-wise on a CaCl2 solution, allowing the formation of calcium alginate-cornstarch hydrogel beads filled with sucrose/acid gallic solution or cryoconcentrated solution. The results showed that alginate at 2% (w/w) and cornstarch at 2% (w/w) had the best efficiency to encapsulate any solution, with values close to 63.3%, 90.2%, 97.7%, and 75.1%, and particle sizes of approximately 3.09, 2.82, 2.73, and 2.64 mm, for initial solution, cycle 1, cycle 2, and cycle 3, respectively. Moreover, all the samples presented spherical shape. Therefore, the appropriate content of alginate and cornstarch allows for increasing the amount of model cryoconcentrated solution inside of the hydrogel beads. Furthermore, the physicochemical and morphological characteristics of hydrogel beads can be focused for future food and/or pharmaceutical applications, utilizing juice or extract concentrated by BFC as the solution encapsulated.
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11
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Encapsulation of Lactobacillus gasseri: Characterization, Probiotic Survival, In Vitro Evaluation and Viability in Apple Juice. Foods 2022; 11:foods11050740. [PMID: 35267373 PMCID: PMC8909321 DOI: 10.3390/foods11050740] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 01/16/2023] Open
Abstract
The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system together with high microbial viability in matrices such as juices. The objective of this study was to develop and characterize sodium alginate capsules loaded with Lactobacillus gasseri ATCC® 19992 ™ (LG). Cell viability under in vitro gastrointestinal conditions and during storage in apple juice were evaluated. The capsules were prepared by ionic gelation and an emulsification process was performed as pretreatment using two homogenization methods: magnetic stirring (AM) and Ultraturrax® rotor-stator homogenizer (UT). Cell viability after encapsulation was similar in the two processes: 65%. At the end of the in vitro gastrointestinal evaluation, the non-encapsulated probiotic cells did not show any viability, while the AM system was able to retain 100% of its viability and the UT retained 79.14%. The morphology of the capsules consisted of a continuous and homogeneous surface. Cell viability of LG encapsulated in apple juice stored at 4 °C for 21 days was 77% for AM, 55.43% for UT, and 63.10% for free LG.
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12
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Encapsulation of Lacticaseibacillus rhamnosus GG: Probiotic Survival, In Vitro Digestion and Viability in Apple Juice and Yogurt. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042141] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditional probiotic foods for people who are lactose intolerant. The capsules were prepared by ionic gelation, with an emulsification process as pretreatment. Cell viability of encapsulated LGG was evaluated after two different homogenization processes: magnetic stirring (AM) and Ultraturrax® homogenizer (UT). The system with the best relationship between viability and morphology was UT, which produced a viability of 85.80%. During in vitro evaluation, the capsules provided higher protection than free cells, up to 100% of cell viability. The morphology of capsules of both systems displayed a continuous and homogeneous surface. The cell viability of the encapsulated probiotics added in apple juice stored for 22 days at 4 °C was 86.16% for AM and 100% for UT, while the viability of free cells was 80.50%. In natural yogurt, the cell viability of the probiotics encapsulated stored 30 days at 4 °C was 100% for AM, 100% for UT, and 92.68% for free cells. This study suggests an alternative to preserve probiotic bacteria in a potential functional food.
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13
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Liu S, Xiao J, Feng Y, Zhang M, Li Y, Tu J, Niu L. Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure,
in vitro
release behavior and antioxidant capacity. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15557] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sha Liu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - JianHui Xiao
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - YaPing Feng
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - MianLing Zhang
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Ying Li
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jin Tu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - LiYa Niu
- School of Food Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
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14
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Evaluation of calcium alginate bead formation kinetics: An integrated analysis through light microscopy, rheology and microstructural SAXS. Carbohydr Polym 2021; 269:118293. [PMID: 34294319 DOI: 10.1016/j.carbpol.2021.118293] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/20/2021] [Accepted: 05/31/2021] [Indexed: 11/23/2022]
Abstract
Ca(II)-alginate beads are being produced for a broad spectrum of biotechnological uses. Despite the simplicity of their manufacturing process, in these highly complex arrangements, the final properties of the material strongly depend on the supramolecular scaffolding. Here we present a cost-effective automatized Optical Video Microscopy approach for in situ evaluation of the kinetics of alginate bead formation. With simple mathematic modeling of the acquired data, we obtained key parameters that reveal valuable information on the system: the time course of gel-front migration correlates with the plateau of the storage module, and total volume shrinkage is highly related to the stabilization of shear strain and shear stress at the yield point. Our results provide feasible and reproducible tools, which allow for a better interpretation of bead formation kinetics and a rapid screening technique to use while designing gelling materials with specific properties for technological applications.
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15
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Kuhn F, Santagapita PR, Noreña CPZ. Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from
Bougainvillea glabra
bracts in Ca(II)‐alginate beads. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Fernanda Kuhn
- Institute of Food Science and Technology Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Patricio R. Santagapita
- Facultad de Ciencias Exactas y Naturales Departamento de Química Orgánica y Departamento de Industrias, & CONICET‐Universidad de Buenos Aires Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) Universidad de Buenos Aires Buenos Aires Argentina
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16
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Bennacef C, Desobry-Banon S, Probst L, Desobry S. Advances on alginate use for spherification to encapsulate biomolecules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106782] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Abraham RE, Su P, Puri M, Raston CL, Zhang W. Release of encapsulated bioactives influenced by alginate viscosity under in-vitro gastrointestinal model. Int J Biol Macromol 2021; 170:540-548. [PMID: 33359256 DOI: 10.1016/j.ijbiomac.2020.12.143] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 12/13/2020] [Accepted: 12/17/2020] [Indexed: 01/25/2023]
Abstract
The physicochemical properties of alginate can affect the release profile of encapsulated bioactives, but this is poorly understood. The influence of alginate viscosity (low- A1, medium- A2 and high- A3) and molecular weight (kDa) on the release of encapsulated bioactives (seaweed and spirulina powder) was investigated in an in-vitro gastrointestinal (GSI) model. Beads encapsulated with A2 at 1% (w/v) have overall higher release of bioactives (protein, phlorotannins and antioxidants) but A3 at 0.5% (w/v) was able to release and absorb similar amount of bioactives with ~10% difference with A2. The relative release of protein, phlorotannins and antioxidant was 96%, 111% and 43% respectively from A2 in gastric digestion. In contrast, protein (165%) and phlorotannins (234%) release was highest from A3 in intestinal phase. These results establish the importance of physicochemical properties of the encapsulating matrix on water retention capacity and their interaction with bioactive material to release into the system.
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Affiliation(s)
- Reinu E Abraham
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Peng Su
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Munish Puri
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - Colin L Raston
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, South Australia 5042, Australia.
| | - Wei Zhang
- Centre for Marine Bioproducts Development, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia.
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Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production. Food Chem 2020; 333:127483. [DOI: 10.1016/j.foodchem.2020.127483] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 06/25/2020] [Accepted: 07/01/2020] [Indexed: 12/15/2022]
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Traffano-Schiffo MV, Aguirre Calvo TR, Avanza MV, Santagapita PR. High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels. Heliyon 2020; 6:e04410. [PMID: 32685731 PMCID: PMC7358274 DOI: 10.1016/j.heliyon.2020.e04410] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 02/12/2020] [Accepted: 06/22/2020] [Indexed: 11/16/2022] Open
Abstract
Currently and according to the growing worldwide interest in the revaluation of agricultural by-products, the use of legumes waste presents great potential to obtain bioactive compounds. In this context, an extract rich in phenolic compounds was obtained from Vigna unguiculata (cowpea) pods by optimizing the high-intensity ultrasound conditions (10 min and 36% of amplitude) using response surface methodology. Then, the extract was encapsulated in Ca(II)-alginate beads with the addition of arabic or guar gums or cowpea isolated proteins. A complete morphological study by image analysis and microstructural evaluation by SAXS has been carried out. Results showed that beads containing alginate and alginate-guar gum have the highest loading efficiency of total phenolic compounds (47 ± 5%) and antioxidant activity (44 ± 3%). However, the coupled effect of the cowpea extract and the isolated proteins (at it higher concentration) increased the antioxidant capacity of the beads due to the contribution of the phenolic compounds and the amino acids with anti-radical activity, reaching a value of 67 ± 3 % of inhibition of ABTS.+. Finally, the microstructural analyses revealed that cowpea pod extract increased the interconnectivity of the rods due to the presence of trivalent cations, conferring versatility, and larger coordination to the network. Also, it was observed that the addition of cowpea proteins produced more interconnected bigger and fewer compacts rods than beads containing only alginate, increasing 12 and 49 % the interconnection and the size, respectively, and decreasing 10 % their compactness. This research demonstrated the use of cowpea sub-products as a source of bioactive compounds that further modulate the microstructure of the hydrogel network, and the outstanding potential for being incorporated in techno-functional foods by using Ca(II)-alginate as a carrier.
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Affiliation(s)
- Maria Victoria Traffano-Schiffo
- Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400, Corrientes, Argentina
| | - Tatiana Rocio Aguirre Calvo
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) & CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
| | - María Victoria Avanza
- Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400, Corrientes, Argentina
| | - Patricio R. Santagapita
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR) & CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Buenos Aires, Argentina
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Evaluation of sodium alginate for encapsulation-vitrification of testicular Leydig cells. Int J Biol Macromol 2020; 153:128-137. [DOI: 10.1016/j.ijbiomac.2020.02.233] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 02/10/2020] [Accepted: 02/20/2020] [Indexed: 12/18/2022]
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21
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Egg-box model-based gelation of alginate and pectin: A review. Carbohydr Polym 2020; 242:116389. [PMID: 32564839 DOI: 10.1016/j.carbpol.2020.116389] [Citation(s) in RCA: 284] [Impact Index Per Article: 71.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/24/2020] [Accepted: 04/24/2020] [Indexed: 01/08/2023]
Abstract
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
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Mousavi SMR, Rafe A, Yeganehzad S. Structure-rheology relationships of composite gels: Alginate and Basil seed gum/guar gum. Carbohydr Polym 2020; 232:115809. [PMID: 31952608 DOI: 10.1016/j.carbpol.2019.115809] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/18/2019] [Accepted: 12/29/2019] [Indexed: 10/25/2022]
Abstract
Structure-rheology relationship of binary composite gel (BCG) systems of alginate/guar gum and basil seed gum/guar gum at ratio 2:1 at different Ca2+ levels (2-10%) were evaluated. The highest value of structural strength was obtained at 2 % of Ca2+, which can be attributed to its stronger network as assessed by rheological experiments. Mechanical spectra of the alginate/guar gels explained pseudoplastic behavior with a highly interconnected elastic gel structure. The mechanical strength as well as other textural properties of the alginate and basil seed gum network was functions of its stoichiometry with calcium ions. Whereas alginate/guar gels showed an elongated globular denser structure as determined by SEM, the BSG/guar gels showed a rigid cubic as the pieces of a puzzle, presenting a softer and weaker gel structure. The alginate/guar gels showed less porosity without syneresis or shrinkage during storage as supported by its high elasticity and rigidity.
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Affiliation(s)
- Seyyed Mohammad Reza Mousavi
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
| | - Ali Rafe
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology (RIFST), PO Box 91735-147, Mashhad, Iran
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Park D, Cheng J, Park JB, Shin S, Lee SH, Hong BH, Kim SH, Hyun J, Yang C. pH-Triggered Silk Fibroin/Alginate Structures Fabricated in Aqueous Two-Phase System. ACS Biomater Sci Eng 2019; 5:5897-5905. [DOI: 10.1021/acsbiomaterials.9b01216] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- DoYeun Park
- KU-KIST Graduate School of Converging Science and Technology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Jie Cheng
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Collaborative Innovation Center of Chemistry for Energy Materials, Key Laboratory for Chemical Biology of Fujian Province, State Key Laboratory of Physical Chemistry of Solid Surfaces, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Jong Bo Park
- Department of Chemistry, College of Natural Science, Seoul National University, Seoul 440-746, Republic of Korea
| | - Sungchul Shin
- Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
| | - Sang-Hoon Lee
- KU-KIST Graduate School of Converging Science and Technology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
| | - Byung Hee Hong
- Department of Chemistry, College of Natural Science, Seoul National University, Seoul 440-746, Republic of Korea
- Graduate School of Convergence Science and Technology, Seoul National University, Suwon 443-27011, Republic of Korea
| | - Soo Hyun Kim
- KU-KIST Graduate School of Converging Science and Technology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea
- Biomaterials Research Center, Korea Institute of Science and Technology, 5, Hwarang-ro 14-gil, Seongbuk-gu, Seoul 02792, Republic of Korea
| | - Jinho Hyun
- Department of Biosystems & Biomaterials Science and Engineering, Seoul National University, Seoul 151-742, Republic of Korea
| | - Chaoyong Yang
- MOE Key Laboratory of Spectrochemical Analysis & Instrumentation, Collaborative Innovation Center of Chemistry for Energy Materials, Key Laboratory for Chemical Biology of Fujian Province, State Key Laboratory of Physical Chemistry of Solid Surfaces, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
- Institute of Molecular Medicine, Renji Hospital, Shanghai Jiao Tong University, School of Medicine, Shanghai 200127, China
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