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Wang X, Liu R, Goff HD, Cui SW. Yellow mustard gum: pilot-scale production and characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6397-6404. [PMID: 38334452 DOI: 10.1002/jsfa.13374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 01/22/2024] [Accepted: 02/05/2024] [Indexed: 02/10/2024]
Abstract
BACKGROUND Yellow mustard gum (YMG), which is extracted from the mucilaginous part of yellow mustard bran, has been considered an emerging natural hydrocolloid gum but lacks commercial development and production. To promote the commercial utilization of YMG, this study developed a pilot-scale YMG production protocol in an economic and environmentally friendly way to produce a clean-label YMG product. This YMG produced at pilot scale (YMW) was characterized in terms of chemical composition, rheological properties, and interaction with a commercial gum, κ-carrageenan, and was compared with purified YMG through ethanol precipitation (YME). RESULTS The protocol processed up to 100 L of raw material with zero solvent and a minimal number of steps and showed strong quasi-industrial potential. The YMW showed a similar chemical composition as YME. However, the YMW contained a slightly lower amount of carbohydrate and a much larger amount of ash and potassium than the YME. The rheological results concluded that both the YMW and YME solutions exhibited shear-thinning flow behavior and a weak gel, with YME showing higher viscosity and stronger gel structure. Most interestingly, YMW could form unpourable gels when blended with native κ-carrageenan whereas YME barely achieved this despite the equivalent total gum concentration. CONCLUSION This study demonstrated the feasibility of YMG production at a large scale with economic and green procedures and discovered its new functionality for commercial utilization. The gelling ability of YMG could provide it with wider applications as a result of a new potential synergistic combination. All this information should accelerate the process of full commercialization of YMG as a clean-label functional ingredient. © 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.
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Affiliation(s)
- Xinya Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food, Guelph, Canada
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Ruoyan Liu
- Department of Food Science, University of Guelph, Guelph, Canada
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food, Guelph, Canada
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2
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Manna S, Karmakar S, Sen O, Sinha P, Jana S, Jana S. Recent updates on guar gum derivatives in colon specific drug delivery. Carbohydr Polym 2024; 334:122009. [PMID: 38553200 DOI: 10.1016/j.carbpol.2024.122009] [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: 12/02/2023] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 04/02/2024]
Abstract
Colon specific delivery of therapeutics have gained much attention of pharmaceutical researchers in the recent past. Colonic specific targeting of drugs is used not only for facilitating absorption of protein or peptide drugs, but also localization of therapeutic agents in colon to treat several colonic disorders. Among various biopolymers, guar gum (GG) exhibits pH dependent swelling, which allows colon specific release of drug. GG also shows microbial degradation in the colonic environment which makes it a suitable excipient for developing colon specific drug delivery systems. The uncontrolled swelling and hydration of GG can be controlled by structural modification or by grafting with another polymeric moiety. Several graft copolymerized guar gum derivatives are investigated for colon targeting of drugs. The efficacy of various guar gum derivatives are evaluated for colon specific delivery of drugs. The reviewed literature evidenced the potentiality of guar gum in localizing drugs in the colonic environment. This review focuses on the synthesis of several guar gum derivatives and their application in developing various colon specific drug delivery systems including matrix tablets, coated formulations, nano or microparticulate delivery systems and hydrogels.
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Affiliation(s)
- Sreejan Manna
- Department of Pharmaceutical Technology, Brainware University, Barasat, Kolkata, West Bengal 700125, India
| | - Sandip Karmakar
- Department of Pharmacy, Sanaka Educational Trust's Group of Institutions, Durgapur, West Bengal 713212, India
| | - Olivia Sen
- Department of Pharmaceutical Technology, Brainware University, Barasat, Kolkata, West Bengal 700125, India
| | - Puspita Sinha
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Subrata Jana
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Sougata Jana
- Department of Health and Family Welfare, Directorate of Health Services, Kolkata-700091, West Bengal, India.
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3
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Sabeghi Y, Varidi M, Nooshkam M. Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3853-3864. [PMID: 38243763 DOI: 10.1002/jsfa.13267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 12/24/2023] [Accepted: 01/05/2024] [Indexed: 01/21/2024]
Abstract
BACKGROUND Foamulsions have become increasingly popular in the food industry due to their ability to enhance the textural, sensory and health-promoting properties of food products. This study was therefore aimed to design and prepare a novel gelled structure, foamulsion gel containing 0-600 g L-1 oil, with gellan gum (GG; 7, 10 and 13 g L-1) and saponin-rich antioxidant Acanthophyllum glandulosum extract (AGE; 2, 6 and 10 g L-1). RESULTS The interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L-1 GG and 10 g L-1 AGE had markedly higher elastic (G') and viscous (G'') moduli than other samples, and exhibited an elastic and solid-like behavior (G' > G''). The highest gel firmness was found in oil-free sample, and the presence of oil resulted in a lower firmness induced by the larger size and lubrication effect of oil droplets. CONCLUSION As a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low-calorie aerated foods. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yeganeh Sabeghi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Majid Nooshkam
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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Vasina DV, Antonova NP, Shidlovskaya EV, Kuznetsova NA, Grishin AV, Akoulina EA, Trusova EA, Lendel AM, Mazunina EP, Kozlova SR, Dudun AA, Bonartsev AP, Lunin VG, Gushchin VA. Alginate Gel Encapsulated with Enzybiotics Cocktail Is Effective against Multispecies Biofilms. Gels 2024; 10:60. [PMID: 38247783 PMCID: PMC10815372 DOI: 10.3390/gels10010060] [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: 12/12/2023] [Revised: 01/11/2024] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
The development of new and effective antibacterials for pharmaceutical or cosmetic skin care that have a low potential for the emergence and expansion of bacterial resistance is of high demand in scientific and applied research. Great hopes are placed on alternative agents such as bactericidal peptidoglycan hydrolases, depolymerases, etc. Enzybiotic-based preparations are being studied for the treatment of various infections and, among others, can be used as topical formulations and dressings with protein-polysaccharide complexes. Here, we investigate the antibiofilm properties of a novel enzybiotic cocktail of phage endolysin LysSi3 and bacteriocin lysostaphin, formulated in the alginate gel matrix and its ability to control the opportunistic skin-colonizing bacteria Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella pneumoniae, as well as mixed-species biofilms. Our results propose that the application of SiL-gel affects different components of biofilm extracellular polymeric substances, disrupts the matrix, and eliminates the bacteria embedded in it. This composition is highly effective against biofilms composed of Gram-negative and Gram-positive species and does not possess significant cytotoxic effects. Our data form the basis for the development of antibacterial skin care products with a gentle but effective mode of action.
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Affiliation(s)
- Daria V. Vasina
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Nataliia P. Antonova
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Elena V. Shidlovskaya
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Nadezhda A. Kuznetsova
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Alexander V. Grishin
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Elizaveta A. Akoulina
- Faculty of Biology, MSU-BIT Shenzhen University, Shenzhen 518115, China;
- Faculty of Biology, M.V. Lomonosov Moscow State University, 119234 Moscow, Russia;
| | | | - Anastasiya M. Lendel
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Elena P. Mazunina
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Sofia R. Kozlova
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
| | - Andrei A. Dudun
- Research Center of Biotechnology of the Russian Academy of Sciences Leninsky Ave, 33, Bld. 2, 119071 Moscow, Russia;
| | - Anton P. Bonartsev
- Faculty of Biology, M.V. Lomonosov Moscow State University, 119234 Moscow, Russia;
| | - Vladimir G. Lunin
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
- All-Russia Research Institute of Agricultural Biotechnology, 127550 Moscow, Russia
| | - Vladimir A. Gushchin
- N.F. Gamaleya National Research Centre for Epidemiology and Microbiology, Ministry of Health of the Russian Federation, 123098 Moscow, Russia; (N.P.A.); (E.V.S.); (N.A.K.); (A.V.G.); (E.P.M.); (S.R.K.); (V.G.L.); (V.A.G.)
- Faculty of Biology, M.V. Lomonosov Moscow State University, 119234 Moscow, Russia;
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Falsafi SR, Topuz F, Bajer D, Mohebi Z, Shafieiuon M, Heydari H, Rawal S, Sathiyaseelan A, Wang MH, Khursheed R, Enayati MH, Rostamabadi H. Metal nanoparticles and carbohydrate polymers team up to improve biomedical outcomes. Biomed Pharmacother 2023; 168:115695. [PMID: 37839113 DOI: 10.1016/j.biopha.2023.115695] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/28/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023] Open
Abstract
The convergence of carbohydrate polymers and metal nanoparticles (MNPs) holds great promise for biomedical applications. Researchers aim to exploit the capability of carbohydrate matrices to modulate the physicochemical properties of MNPs, promote their therapeutic efficiency, improve targeted drug delivery, and enhance their biocompatibility. Therefore, understanding various attributes of both carbohydrates and MNPs is the key to harnessing them for biomedical applications. The many distinct types of carbohydrate-MNP systems confer unique capabilities for drug delivery, wound healing, tissue engineering, cancer treatment, and even food packaging. Here, we introduce distinct physicochemical/biological properties of carbohydrates and MNPs, and discuss their potentials and shortcomings (alone and in combination) for biomedical applications. We then offer an overview on carbohydrate-MNP systems and how they can be utilized to improve biomedical outcomes. Last but not least, future perspectives toward the application of such systems are highlighted.
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Affiliation(s)
- Seid Reza Falsafi
- Safiabad Agricultural Research and Education and Natural Resources Center, Agricultural Research, Education and Extension Organization (AREEO), Dezful P.O. Box 333, Iran
| | - Fuat Topuz
- Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Sariyer 34469, Istanbul, Turkey
| | - Dagmara Bajer
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Zahra Mohebi
- Department of Materials Engineering, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Maryam Shafieiuon
- Department of Materials Engineering, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Hajar Heydari
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran
| | - Shruti Rawal
- Department of Pharmaceutical Technology, L.J. Institute of Pharmacy, L J University, Ahmedabad 382210, India; Department of Pharmaceutics, Institute of Pharmacy, Nirma University, S.G. Highway, Chharodi, Ahmedabad, Gujarat 382481, India
| | - Anbazhagan Sathiyaseelan
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 200-701, South Korea
| | - Myeong-Hyeon Wang
- Department of Bio-Health Convergence, Kangwon National University, Chuncheon 200-701, South Korea
| | - Rubiya Khursheed
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwara 144411, Punjab, India
| | - M H Enayati
- Department of Materials Engineering, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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Rathee S, Ojha A, Singh KRB, Arora VK, Prabhakar PK, Agnihotri S, Chauhan K, Singh J, Shukla S. Revolutionizing goat milk gels: A central composite design approach for synthesizing ascorbic acid-functionalized iron oxide nanoparticles decorated alginate-chitosan nanoparticles fortified smart gels. Heliyon 2023; 9:e19890. [PMID: 37809974 PMCID: PMC10559278 DOI: 10.1016/j.heliyon.2023.e19890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/03/2023] [Accepted: 09/05/2023] [Indexed: 10/10/2023] Open
Abstract
Goat milk gels (GMGs) are popular food due to their high water content, low-calorie density, appealing taste, texture enhancers, stability, and satiety-enhancing characteristics, making them ideal for achieving food security and zero hunger. The GMGs were optimized using the central composite design matrix of response surface methodology using goat milk powder (35-55 g), whole milk powder (10-25 g), and potato powder (10-15 g) as independent variables. In contrast, complex modulus, flow stress, and forward extrudability were chosen as dependent variables. The maximum value of complex modulus 33670.9 N, good flow stress 7863.6 N, and good extrudability 65.32 N was achieved under optimal conditions. The optimized goat milk gel was fortified with ascorbic acid-coated iron oxide nanoparticle (magnetic nature) decorated alginate-chitosan nanoparticles (AA-MNP@CANPs), making it nutritionally rich in an economically feasible way-the decorated AA-MNP@CANPs characterized for size, shape, crystallinity, surface charge, and optical characteristics. Finally, the optimized fortified smart GMGs were further characterized via Scanning electron microscopy, Rheology, Texture profile analysis, Fourier transforms infrared (FTIR), and X-Ray Diffraction (XRD). The fortified smart GMGs carry more nutritional diversity, targeted iron delivery, and the fundamental sustainability development goal of food security.
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Affiliation(s)
- Shweta Rathee
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Ankur Ojha
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Kshitij RB. Singh
- Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Pramod Kumar Prabhakar
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Shekhar Agnihotri
- Department of Agriculture and Environment Sciences, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Komal Chauhan
- Department of Food Science and Technology, National Institute of Food Science Technology Entrepreneurship and Management, Kundli, Sonipat, India
| | - Jay Singh
- Department of Chemistry, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Shruti Shukla
- Department of Nanotechnology, North-Eastern Hill University (NEHU), Shillong, Meghalaya, India
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Santamaría E, Anjinho de Barros L, González C, Maestro A. Rheological Study of the Formation of Pullulan Hydrogels and Their Use as Carvacrol-Loaded Nanoemulsion Delivery Systems. Gels 2023; 9:644. [PMID: 37623099 PMCID: PMC10453457 DOI: 10.3390/gels9080644] [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: 07/11/2023] [Revised: 08/03/2023] [Accepted: 08/07/2023] [Indexed: 08/26/2023] Open
Abstract
Hydrogels have been extensively studied as delivery systems for lipophilic compounds. Pullulan hydrogels were prepared, and their gelation kinetics were studied over time. Pullulan exhibited a relatively slow gelling reaction in basic medium (KOH) using trisodium metaphosphate (STMP) as a cross-linking agent, so capsules cannot be obtained by dripping as easily as in the case of alginate and chitosan. The kinetics of pullulan gelation were studied through rheological analysis over time. An optimal [Pullulan]/[KOH] ratio was found for a fixed [Pullulan]/[STMP] ratio. For this given relationship, gelling time measurements indicated that when the concentration of pullulan increased, the gelation time decreased from 60 min for 6% w/w pullulan to 10 min for 10% w/w. After the gel point, a hardening of the hydrogel was observed over the next 5 h. The formed hydrogels presented high degrees of swelling (up to 1800%). Freeze-dried gels were capable of being rehydrated, obtaining gels with rheological characteristics and visual appearance similar to fresh gels, which makes them ideal to be freeze-dried for storage and rehydrated when needed. The behavior of the hydrogels obtained as active ingredient release systems was studied. In this case, the chosen molecule was carvacrol (the main component of oregano oil). As carvacrol is hydrophobic, it was incorporated into the droplets of an oil-in-water nanoemulsion, and the nanoemulsion was incorporated into the hydrogel. The release of the oil was studied at different pHs. It was observed that as the pH increased (from pH 2 to pH 7), the released amount of carvacrol for the gel with pullulan 10% w/w reached 100%; for the other cases, the cumulative release amount was lower. It was attributed to two opposite phenomena in the porous structure of the hydrogel, where more porosity implied a faster release of carvacrol but also a higher degree of swelling that promoted a higher entry of water flow in the opposite direction. This flow of water prevented the active principle from spreading to the release medium.
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Affiliation(s)
- Esther Santamaría
- Chemical Engineering and Analytical Chemistry Department, Faculty of Chemistry, Universitat de Barcelona Marti i Franques, 1, 08028 Barcelona, Spain; (L.A.d.B.); (C.G.); (A.M.)
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Cikrikci Erunsal S. Evaluation of multicomplex systems on pomegranate concentrate loaded alginate hydrogels by low-field NMR relaxometry: physicochemical characterization and controlled release study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1960-1969. [PMID: 37206427 PMCID: PMC10188785 DOI: 10.1007/s13197-023-05730-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 05/21/2023]
Abstract
Alginate (ALG) and various gums are potential biomaterials to be employed in hydrogel designs for both food and biomedical applications. This study evaluated a multicomplex design by combining food grade polymers to examine their polymer-polymer interactions and design an oral delivery system for pomegranate concentrate (PC). ALG was replaced with gum tragacanth (GT), xanthan (XN) and their equal combinations (GT:XN) at 50% ratio in hydrogel fabrication. In addition to CaCI2 in binding solution, honey (H) and chitosan (CH) were also used during physical crosslinking. Relaxation time constants in NMR indicated poor ability of GT for water entrapment especially in the presence of honey (S2H). They also confirmed FTIR results indicating similar trends. Strong negative correlations were observed between T2 and texture results. GT replacement of ALG especially in the use of single CaCI2 (S2) promoted higher PC release up to 80% in digestive media compared to XN substitution (S3). This study promoted use of LF NMR as an indicator for polymer mixture characterization in complex gels. ALG based gels could be modified by replacing ALG with different kinds of gums and with use of different binding solutions to regulate target compound release in food and pharmaceutical fields. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05730-2.
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Affiliation(s)
- Sevil Cikrikci Erunsal
- Department of Food Engineering, Konya Food and Agriculture University, 42080 Konya, Turkey
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9
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Huang Y, Zhang L, Hu J, Liu H. Improved Loading Capacity and Viability of Probiotics Encapsulated in Alginate Hydrogel Beads by In Situ Cultivation Method. Foods 2023; 12:foods12112256. [PMID: 37297500 DOI: 10.3390/foods12112256] [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: 04/24/2023] [Revised: 05/18/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
The objective of this research was to encapsulate probiotics by alginate hydrogel beads based on an in situ cultivation method and investigate the influences on the cell loading capacity, surface and internal structure of hydrogel beads and in vitro gastrointestinal digestion property of cells. Hydrogel beads were prepared by extrusion and cultured in MRS broth to allow probiotics to grow inside. Up to 10.34 ± 0.02 Log CFU/g of viable cell concentration was obtained after 24 h of in situ cultivation, which broke through the bottleneck of low viable cell counts in the traditional extrusion method. Morphology and rheological analyses showed that the structure of the eventually formed probiotic hydrogel beads can be loosed by the existence of hydrogen bond interaction with water molecules and the internal growth of probiotic microcolonies, while it can be tightened by the acids metabolized by the probiotic bacteria during cultivation. In vitro gastrointestinal digestion analysis showed that great improvement with only 1.09 Log CFU/g of loss in viable cells was found after the entire 6 h of digestion. In conclusion, the current study demonstrated that probiotic microcapsules fabricated by in situ cultivation method have the advantages of both high loading capacity of encapsulated viable cells and good protection during gastrointestinal digestion.
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Affiliation(s)
- Yachun Huang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Lin Zhang
- Microbiota I-Center (MagIC), The Chinese University of Hong Kong, Hong Kong SAR, China
- Department of Medicine and Therapeutics, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong SAR, China
- Centre for Gut Microbiota Research, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong SAR, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
| | - Huan Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China
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10
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Tomczyńska-Mleko M, Terpiłowski K, Pérez-Huertas S, Sapiga V, Polischuk G, Sołowiej B, Nastaj M, Wesołowska-Trojanowska M, Mleko S. Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein. Foods 2023; 12:foods12102030. [PMID: 37238850 DOI: 10.3390/foods12102030] [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: 04/26/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness. Gels with a larger egg-white protein content were more elastic and more resistant to breaking structure. A higher concentration of pumpkin-seed protein changed the gel microstructure to a rougher and more particulate one. The microstructure was less homogenous, with a tendency to break at the pumpkin/egg-white protein gel interface. The decrease in the intensity of the amide II band with an increase in the pumpkin-seed protein concentration showed that the secondary structure of this protein evolved more toward a linear amino acid chain compared with the egg-white protein, which could have an impact on the microstructure. The supplementation of pumpkin-seed proteins with egg-white proteins caused a decrease in water activity from 0.985 to 0.928, which had important implications for the microbiological stability of the obtained gels. Strong correlations were found between the water activity and rheological properties of the gels; an improvement of their rheological properties resulted in a decrease in water activity. The supplementation of pumpkin-seed proteins with egg-white proteins resulted in more homogenous gels with a stronger microstructure and better water binding.
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Affiliation(s)
- Marta Tomczyńska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology, University of Life Sciences in Lublin, Akademicka 15 Str., 20-950 Lublin, Poland
| | - Konrad Terpiłowski
- Department of Interfacial Phenomena, Maria Curie Skłodowska University, Maria Curie-Skłodowska 3 Sq., 20-031 Lublin, Poland
| | | | - Viktoria Sapiga
- Department of Technology Milk and Dairy Products, National University of Food Technologies, 68 Volodymyrska Str., 01601 Kyiv, Ukraine
| | - Galina Polischuk
- Department of Technology Milk and Dairy Products, National University of Food Technologies, 68 Volodymyrska Str., 01601 Kyiv, Ukraine
| | - Bartosz Sołowiej
- Department of Dairy Technology and Functional Foods, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Maciej Nastaj
- Department of Dairy Technology and Functional Foods, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Marta Wesołowska-Trojanowska
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Stanisław Mleko
- Department of Dairy Technology and Functional Foods, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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11
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A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release. Int J Biol Macromol 2023; 232:123392. [PMID: 36702219 DOI: 10.1016/j.ijbiomac.2023.123392] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 01/15/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
The pH-sensitive hydrogel consisting of carboxymethylated konjac glucomannan (CMKGM) and sodium trimetaphosphate (STMP) was prepared for a potential intestinal targeted delivery system. Both the CMKGM and the CMKGM hydrogel were characterized by FT-IR spectra, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The Congo red and atomic force microscope (AFM) results showed a coil-to-helix transition of CMKGM in alkaline conditions with the degree of substitution (DS) increased from 0.20 to 0.49. Rheological measurements indicated that the DS and the STMP content collectively influence the mechanical stiffness and swelling properties of the obtained hydrogels. In addition, the swelling behavior of the hydrogels revealed that they were sensitive to pH value changes and were following a Korsmeyer-Peppas gastrointestinal release behavior, indicating that the release was controlled by non-Fickian diffusion. Furthermore, all the results suggested that the prepared pH-sensitive hydrogel may serve as a potential biomaterial for the intestine-targeted delivery system.
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12
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Textural and Rheological Properties of Sliceable Ketchup. Gels 2023; 9:gels9030222. [PMID: 36975671 PMCID: PMC10048648 DOI: 10.3390/gels9030222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/08/2023] [Accepted: 03/10/2023] [Indexed: 03/17/2023] Open
Abstract
This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statistically significant (p > 0.05). The ketchup samples produced had a shear-thinning behavior, and the Carreau model was the best model to describe the flow behavior. Based on unsteady rheology, G’ was higher than G” for all samples, and no crossover between G’ and G” was observed for any of the samples. The constant shear viscosity (η) was lower than the complex viscosity (η*), which showed the weak gel structure. The particle size distribution of the tested samples indicated the monodispersed distribution. Scanning electron microscopy confirmed the viscoelastic properties and particle size distribution.
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13
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Li D, Liu N, Yao X, Gou Q, Yue J, Yang D, Chen X, Xiao M. Characterization of semi-interpenetrating hydrogel based on Artemisia sphaerocephala Krasch Polysaccharide and cellulose nanocrystals crosslinked by ferric ions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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14
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Zhou L, Zhang M, Cheng J, Wang Z, Guo Z, Li B. Raman Spectroscopy investigate structural change of rice bran protein induced by three oxidants. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2107705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Linyi Zhou
- College of Food Science, Beijing Technology and Business University, Beijing, China
- China-Canada Joint Lab of Food Nutrition and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- College of Food Science, Beijing Technology and Business University, Beijing, China
| | - Jieyi Cheng
- College of Food Science, Beijing Technology and Business University, Beijing, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province, China
| | - Bailiang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province, China
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15
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Li S, Ye S, Jin H, Shang L, Li J, Liang H, Li B. Sodium caseinate enhances the effect of konjac flour on delaying gastric emptying based on a dynamic in vitro human stomach-IV (DIVHS-IV) system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5849-5857. [PMID: 35426148 DOI: 10.1002/jsfa.11934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 03/07/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In the context of the increasing prevalence of overweight and obesity worldwide, satiety-enhancing foods may help people control their energy intake and weight. In this study, an advanced near-real human gastric simulator equipped with a dynamic in vitro human stomach-IV (DIVHS-IV) system was used to determine the gastric digestion and gastric retention ratio of konjac flour (KF)/sodium caseinate (SC) mixtures with different ratios. RESULTS The apparent viscosity, viscoelastic properties, confocal laser scanning microscopy (CLSM) of the digested products were collected and analyzed to further study the effect of SC on the physical properties of KF during digestion. The results showed that the addition of SC could enhance the effect of KF on delaying gastric emptying in vitro. Besides, the addition of SC was shown to weaken the effect of gastric juice on the dilution of gastric contents by forming SC gel blocks in the acid environment. In particular, the synergistic gastric emptying delaying effect was the strongest in the KF/SC mixture containing 1% KF and 8% SC, and obvious massive aggregates were observed. CONCLUSION The combination of 1% KF and 8% SC was shown to synergistically delay gastric emptying and potentially enhance the sense of fullness. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shanshan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Shuxin Ye
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Hong Jin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Longchen Shang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China
- Functional Food Engineering and Technology Research Center of Hubei Province, 430068, Wuhan, China
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16
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Yao X, Yao X, Chen X, Yue J, Yang D, Liu N, Nishinari K. Construction of Artemisia sphaerocephala Krasch. Polysaccharide based hydrogel complexed with pullulan and gelatin crosslinked by ferric ions. Food Chem 2022; 373:131567. [PMID: 34802803 DOI: 10.1016/j.foodchem.2021.131567] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/18/2021] [Accepted: 11/07/2021] [Indexed: 11/16/2022]
Abstract
Artemisia sphaerocephala Krasch. polysaccharide (ASKP) was found to be crosslinked with ferric ions to form hydrogels in the previous study. In this work, it was demonstrated that ASKP-Fe3+ hydrogel complexed with pullulan or gelatin contributed to a significantly enhanced gel strength at 1.5% ASKP, 60 mM Fe2+, pH 4.0, and the mixing ratio of 9: 1. The complexed hydrogels presented a dense semi-interpenetrating network along with the delay of gelation time and the increase of water retention. ASKP based complexes exhibited good compatibility, probably because pullulan and gelatin could be entangled with ASKP chain under hydrogen bonding and electrostatic interaction, respectively. The interaction between ASKP and pullulan or gelatin contributed to the formation of complexed hydrogels with dense network and significantly enhanced gel strength. It is inferred that ASKP would have great potential to be a new gelling material as well as for the ferric ions delivery.
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Affiliation(s)
- Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China.
| | - Xiaoxue Yao
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Xiaoyu Chen
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
| | - Jianxiong Yue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Dan Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, PR China
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China
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17
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de Mello LR, Carrascosa V, Rebelato E, Juliano MA, Hamley IW, Castelletto V, Vassiliades SV, Alves WA, Nakaie CR, da Silva ER. Nanostructure Formation and Cell Spheroid Morphogenesis of a Peptide Supramolecular Hydrogel. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:3434-3445. [PMID: 35274959 DOI: 10.1021/acs.langmuir.1c03215] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Peptide-based hydrogels have attracted much attention due to their extraordinary applications in biomedicine and offer an excellent mimic for the 3D microenvironment of the extracellular matrix. These hydrated matrices comprise fibrous networks held together by a delicate balance of intermolecular forces. Here, we investigate the hydrogelation behavior of a designed decapeptide containing a tetraleucine self-assembling backbone and fibronectin-related tripeptides near both ends of the strand. We have observed that this synthetic peptide can produce hydrogel matrices entrapping >99% wt/vol % water. Ultrastructural analyses combining atomic force microscopy, small-angle neutron scattering, and X-ray diffraction revealed that amyloid-like fibrils form cross-linked networks endowed with remarkable thermal stability, the structure of which is not disrupted up to temperatures >80 °C. We also examined the interaction of peptide hydrogels with either NIH3T3 mouse fibroblasts or HeLa cells and discovered that the matrices sustain cell viability and induce morphogenesis into grape-like cell spheroids. The results presented here show that this decapeptide is a remarkable building block to prepare highly stable scaffolds simultaneously endowed with high water retention capacity and the ability to instruct cell growth into tumor-like spheroids even in noncarcinoma lineages.
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Affiliation(s)
- Lucas R de Mello
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo 04023-062, Brazil
| | - Vinicius Carrascosa
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo 04023-062, Brazil
| | - Eduardo Rebelato
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo 04023-062, Brazil
| | - Maria A Juliano
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo 04023-062, Brazil
| | - Ian W Hamley
- Department of Chemistry, University of Reading, Reading RGD 6AD, U.K
| | | | - Sandra V Vassiliades
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Santo André 09210-580, Brazil
| | - Wendel A Alves
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Santo André 09210-580, Brazil
| | - Clovis R Nakaie
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo 04023-062, Brazil
| | - Emerson R da Silva
- Departamento de Biofísica, Universidade Federal de São Paulo, São Paulo 04023-062, Brazil
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18
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Hong L, Salentinig S. Functional food colloids: studying structure and interactions during digestion. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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19
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Szczęsna W, Tsirigotis-Maniecka M, Szyk-Warszyńska L, Balicki S, Warszyński P, Wilk KA. Insight into multilayered alginate/chitosan microparticles for oral administration of large cranberry fruit extract. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110776] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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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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21
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Impact of ripening on the physical properties of mango purees and application of simultaneous rheometry and in situ FTIR spectroscopy for rapid identification of biochemical and rheological changes. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110507] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Treviso RR, Rigo E, Sehn GAR. Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1929636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaeli Remussi Treviso
- Departamento De Engenharia De Alimentos E Engenharia Química, Universidade Do Estado De Santa Catarina (UDESC). Pinhalzinho, Santa Catarina, Brazil
| | - Elisandra Rigo
- Departamento De Engenharia De Alimentos E Engenharia Química, Universidade Do Estado De Santa Catarina (UDESC). Pinhalzinho, Santa Catarina, Brazil
| | - Georgia Ane Raquel Sehn
- Departamento De Engenharia De Alimentos E Engenharia Química, Universidade Do Estado De Santa Catarina (UDESC). Pinhalzinho, Santa Catarina, Brazil
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23
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Gu S, Tian Y, Liang K, Ji Y. Chitin nanocrystals assisted 3D printing of polycitrate thermoset bioelastomers. Carbohydr Polym 2021; 256:117549. [PMID: 33483056 DOI: 10.1016/j.carbpol.2020.117549] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 12/17/2020] [Accepted: 12/17/2020] [Indexed: 12/30/2022]
Abstract
Citrate-based thermoset bioelastomer has numerous tissue engineering applications. However, its insoluble and unmeltable features restricted processing techniques for fabricating complex scaffolds. Herein, direct ink writing (DIW) was explored for 3D printing of poly(1, 8-octanediol-co-Pluronic F127 citrate) (POFC) bioelastomer scaffolds considering that POFC prepolymer (pre-POFC) was waterborne and could form a stable emulsion. The pre-POFC emulsion couldn't be printed, however, chitin nanocrystal (ChiNC) could be as a rheological modifier to tune the flow behavior of pre-POFC emulsion, and thus DIW printing of POFC scaffolds was successfully realized; moreover, ChiNC was also as a supporting agent to prevent collapse of filaments during thermocuring, and simultaneously as a biobased nanofiller to reinforce scaffolds. The rheological analyses showed the pre-POFC/ChiNC inks fulfilled the requirements for DIW printing. The printed scaffolds exhibited low swelling, and good performances in strength and resilence. Furthermore, the entire process was easily performed and eco-friendly.
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Affiliation(s)
- Shaohua Gu
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, 2999 North Renmin Road, Shanghai 201620, China
| | - Yaling Tian
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, 2999 North Renmin Road, Shanghai 201620, China
| | - Kai Liang
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, 2999 North Renmin Road, Shanghai 201620, China
| | - Yali Ji
- State Key Laboratory for Modification of Chemical Fibers and Polymer Materials, College of Materials Science and Engineering, Donghua University, 2999 North Renmin Road, Shanghai 201620, China.
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Khalesi H, Lu W, Fang Y. WITHDRAWN: Reinforcing the rheological and mechanical properties of WPI nanocomposite hydrogels with birefringence morphologies. Int J Biol Macromol 2020:S0141-8130(20)34981-3. [PMID: 33188813 DOI: 10.1016/j.ijbiomac.2020.11.055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/31/2020] [Accepted: 11/09/2020] [Indexed: 11/16/2022]
Abstract
This article has been withdrawn at the request of the author(s) and/or editor. The Publisher apologizes for any inconvenience this may cause. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/our-business/policies/article-withdrawal.
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Affiliation(s)
- Hoda Khalesi
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Wei Lu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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25
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Tsirigotis-Maniecka M. Alginate-, Carboxymethyl Cellulose-, and κ-Carrageenan-Based Microparticles as Storage Vehicles for Cranberry Extract. Molecules 2020; 25:E3998. [PMID: 32887305 PMCID: PMC7504800 DOI: 10.3390/molecules25173998] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/30/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023] Open
Abstract
This study discusses the relationship between the structural properties of the selected polysaccharides (low (ALGLV) and medium viscosity (ALGMV) sodium alginate, 90 kDa (CMC90) and 250 kDa (CMC250) carboxymethyl cellulose, and κ-carrageenan (CARκ)) and their abilities to serve as protective materials of encapsulated large cranberry (Vaccinium macrocarpon Aiton) fruit extract (CE) from losing its health beneficial activities during long-term storage. The microparticles were characterized in terms of their encapsulation efficiency (UV-Vis and FTIR), morphology (SEM) and the physical stability in various environments (gravimetry). The microparticles' size and encapsulation efficiency were 46-50 µm and 28-58%, respectively, and the microparticles were physically stable. CMC90 and ALGMV most efficiently protected the plant extract from losing its biological activity after 18 months, while the plant extract stored outside the particles had lost its activity. CE was intended for oral administration, thus CE release from the microparticles was monitored in vitro under gastrointestinal conditions. In vitro gastrointestinal release studies revealed that the ALGMV-, CMC90-, and CMC250-based particles exhibited the desired intestinal release pattern. This result supports the suitability of sodium alginate and carboxymethyl cellulose for the safe delivery of CE to the intestines while maintaining its biological properties and improving long-term storage stability.
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Affiliation(s)
- Marta Tsirigotis-Maniecka
- Department of Engineering and Technology of Chemical Processes, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego 29, 50-370 Wrocław, Poland
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