Gelatin as texture modifier and porogen in egg white hydrogel

Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.

Effect of Microsphere Concentration on Catechin Release from Microneedle Arrays

In this work, microspheres were developed by cross-linking glutaraldehyde in an aqueous gelatin solution with a surfactant and solvent. A poly(vinyl alcohol) (PVA) solution was produced and combined with catechin-loaded microspheres. Different microsphere concentrations (0%, 5%, 10%, and 15%) were applied to the PVA microneedles. The moisture content, particle size, swelling, and drug release percentage of microneedles were studied using various microsphere concentrations. Fourier transform infrared and scanning electron microscopy (SEM) investigations validated the structure of gelatin microspheres as well as their decoration in microneedles. The SEM scans revealed that spherical microspheres with a wrinkled and folded morphology were created, with no physical holes visible on the surface. The gelatin microspheres generated had a mean particle size of 20-30 μm. Ex vivo release analysis indicated that microneedles containing 10% microspheres released the most catechin, with 42.9% at 12 h and 84.4% at 24 h.

Optimization and characterization of high internal phase double emulsion (HIPDE) stabilized by with soybean protein isolate, gallic acid and xanthan gum

This study aims to formulate a stable high internal phase double emulsion (HIPDE) using soybean protein isolate (SPI), gallic acid (GA), and xanthan gum (XG). To prepare HIPDE, W1/O was formulated with the water phase dispersed in the oil phase using polyglycerol polyricinoleate (PGPR) as a stabilizer. Thereafter, W1/O dispersed in W2 (SPI solution) was used. To stabilize the HIPDE, GA was added in W1 (0 or 1 %), XG was added in W2 (0 or 1 %), and the pH of the W phases was adjusted to acidic, neutral, and basic. The samples containing GA in W1 and XG in W2 did not phase out during the storage periods and maintained a higher ζ-potential value, a higher apparent viscosity, and a more sustainable droplet compared to others. These results were derived by the interaction between SPI and XG, SPI and GA, or GA and PGPR. Physicochemical crosslinks were formed, such as gallate-derived groups, SPI-GA complexation (Michael addition, Shiff base reaction), and hydrogen bonding. In conclusion, applying the SPI, GA, and XG to HIPDE would contribute to various industries such as food, medicine, and cosmetics.

Optimization of Ink Composition and 3D Printing Process to Develop Soy Protein-Based Scaffolds

Inks based on soybean protein isolate (SPI) were developed and their formulations were optimized as a function of the ink heat treatment and the content of other biopolymers to assess the effects of protein-polysaccharides and protein-protein interactions. First, the rheological behavior of the inks was analyzed in relation to the polyvinyl alcohol (PVA) concentration employed (20, 25, and 30 wt%) and, as a result of the analysis, the ink with 25 wt% PVA was selected. Additionally, sodium alginate (SA) and gelatin (GEL) were added to the formulations to improve the viscoelastic properties of the inks and the effect of the SA or GEL concentrations (1, 2, and 3 wt%) was studied. All inks showed shear thinning behavior and self-supporting abilities. Among all the 3D printed scaffolds, those with higher SA (3 wt%) or GEL (2 and 3 wt%) content showed higher shape fidelity and were selected for further characterization. Texture profile analysis demonstrated that the scaffolds prepared with previously heat-treated inks containing 3 wt% GEL showed the highest strength. Additionally, these scaffolds showed a higher water-uptake capacity profile.

Silk Fibroin Improves the Biological Properties of Egg White-Based Bioink for the Bioprinting of Tissue Engineering Materials

Egg white (EW) is a common nutritious food with excellent heat gelation and biocompatibility, but its application in biomaterials is considerably limited. Silk fibroin (SF) is a protein-based fiber with both excellent mechanical properties and biocompatibility, and its application in biomaterials has attracted much attention. Here, the EW/SF composite scaffold was first synthesized with GMA-modified EW/SF composite bioink (G-EW/SF). When homogenized EW and SF were individually grafted with glycidyl methacrylate (GMA), the grafted EW (G-EW) and SF (G-SF) were mixed in different proportions and then added to I2959. The resulting G-EW/SF composite bioink could be bioprinted into various EW/SF composite scaffolds. Among them, the compressive modulus of EW/SF (50%) composite scaffolds incorporating 50% G-SF was significantly improved. It had a three-dimensional (3D) polypore structure with an average pore size of 61 μm and was mainly composed of β-sheet structures. Compared with the EW scaffold alone, the thermal decomposition temperature of the EW/SF scaffold was 10 °C higher, and the residual rate after 9 days of enzymatic hydrolysis had increased by about 18%. The scaffold prolonged the sustained release of insulin and promoted the adhesion, growth, and proliferation of the L-929 cells. Therefore, the EW/SF composite scaffolds with good cell proliferation ability and certain mechanical properties can be used in different applications including cells, drugs, and tissues. These results provide new prospects for the application of the EW protein to medical tissue engineering materials.

Hydro- and aerogels from quince seed gum and gelatin solutions

The composite hydro/aerogels were designed using gelatin and quince seed gum (QSG) at total polymer concentration (TPC) of 1, 1.5 and 2% and gelatin/QSG ratio of 1:0, 1:0.5 and 1:1. The gel syneresis decreased significantly with increase in TPC and QSG. Although, hydrogels with 2% TPC had remarkably higher gel strength and elasticity than 1% TPC ones, the addition of high levels of QSG to the gelatin (i.e., gelatin/QSG 1:1) led to a decrease in its gel strength (∼0.97-fold) and elasticity (∼3,463-fold). The temperature-sweep test showed higher melting points in gelatin/QSG hydrogels (>60 °C) compared to the gelatin ones (∼58 °C). Additionally, QSG addition to the gelatin led to more porous networks with higher gel strength, thermal stability, and crystallinity, as observed by scanning electron microscopy, differential scanning calorimetry, and X-ray diffractometer. Therefore, QSG could be used as a natural hydrocolloid to modify gelatin functionality.

A novel pH-responsive hydrogel system based on Prunus armeniaca gum and acrylic acid: Preparation and evaluation as a potential candidate for controlled drug delivery

pH-responsive hydrogels have become effective and attractive materials for the controlled release of drugs at pre-determined destinations. In the present study, a novel hydrogel system based on Prunus armeniaca gum (PAG) and acrylic acid (AA) was prepared by a free radical mechanism using N, N-methylene bisacrylamide (MBA) as cross-linker and potassium persulfate (KPS) as initiator. A series of hydrogels varying PAG, AA, and MBA concentration was developed to determine the impact of these components. Formulated hydrogels were characterized for pH-responsive swelling, drug release, gel content, and porosity. Structural analysis was performed by FTIR, XRD, and SEM analysis. TGA study was applied to assess thermal stability. Oral acute toxicity and in vivo drug release were performed in rabbits. Hydrogels exhibited pH-dependent swelling and drug release. Swelling, drug loading and release, and porosity increased by increasing PAG and AA concentration while decreased by increasing MBA. The gel content of formulations was increased by increasing all three components. FTIR studies confirmed the development of copolymeric networks and the loading of drug. XRD studies revealed that hydrogels were amorphous, and the crystalline drug was changed into an amorphous form during loading. TGA results indicated that hydrogels were stable up to 600 °C. Acute oral toxicity results confirm that hydrogels were nontoxic up to a dose of 2 g/kg body weight in rabbits. The pharmacokinetic evaluation revealed that hydrogels prolonged the availability of the drug and the peak plasma concentration of the drug was obtained in 6 h as compared to the oral solution of the drug. Tramadol hydrochloride (THC) was used as a model drug. Hence, pH-responsive swelling and release, nontoxic nature and improved pharmacokinetics support that PAG-based hydrogels may be considered as potential controlled-release polymeric carriers.

Hydrocolloids of Egg White and Gelatin as a Platform for Hydrogel-Based Tissue Engineering

Innovative materials are needed to produce scaffolds for various tissue engineering and regenerative medicine (TERM) applications, including tissue models. Materials derived from natural sources that offer low production costs, easy availability, and high bioactivity are highly preferred. Chicken egg white (EW) is an overlooked protein-based material. Whilst its combination with the biopolymer gelatin has been investigated in the food technology industry, mixed hydrocolloids of EW and gelatin have not been reported in TERM. This paper investigates these hydrocolloids as a suitable platform for hydrogel-based tissue engineering, including 2D coating films, miniaturized 3D hydrogels in microfluidic devices, and 3D hydrogel scaffolds. Rheological assessment of the hydrocolloid solutions suggested that temperature and EW concentration can be used to fine-tune the viscosity of the ensuing gels. Fabricated thin 2D hydrocolloid films presented globular nano-topography and in vitro cell work showed that the mixed hydrocolloids had increased cell growth compared with EW films. Results showed that hydrocolloids of EW and gelatin can be used for creating a 3D hydrogel environment for cell studies inside microfluidic devices. Finally, 3D hydrogel scaffolds were fabricated by sequential temperature-dependent gelation followed by chemical cross-linking of the polymeric network of the hydrogel for added mechanical strength and stability. These 3D hydrogel scaffolds displayed pores, lamellae, globular nano-topography, tunable mechanical properties, high affinity for water, and cell proliferation and penetration properties. In conclusion, the large range of properties and characteristics of these materials provide a strong potential for a large variety of TERM applications, including cancer models, organoid growth, compatibility with bioprinting, or implantable devices.

Role of conformation transition of high acyl gellan in the design of double network hydrogels

Double network hydrogels (DNs) with excellent strength and toughness have been preliminarily applied in the preparation of artificial foods. To evaluate the effect of conformation transition of ductile polymers on the physicochemical properties of DNs, we firstly prepared agarose (AR)/high acyl gellan (HAG) DNs and investigated their mechanical properties, and then calcium ion (Ca²⁺) was introduced into optimized AR/HAG DNs to regulate the conformation of ductile chains (HAG) for further increasing their mechanical properties. The mechanical strength of the optimized AR/HAG gel is 5 times and 2 times that of AR and HAG gel, respectively. Compared with adding Ca²⁺ method, immersing Ca²⁺ solution endowed optimized DNs with 5-fold increase in mechanical strength, outstanding textural properties and lower swelling ratio, which was attributed to the extended conformation of ductile chains. Furthermore, the obtained DNs were reminiscent of beef omasum based on their physicochemical properties. Optimized AR/HAG DNs after immersing in 2 wt% CaCl₂ solution exhibited comparable texture properties with beef omasum by three correlation analysis methods and sensory evaluation, providing a new strategy to fabricate biomimetic food with high chewiness by regulating the conformation of ductile polymers in DNs.

Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels

The current study concentrated on designing soy protein (SP)-based natural hydrogels in the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of the relevant plant and incorporated into SP gel models. Three more hydrogels were fabricated using commercial carbohydrates (gum Arabic (GA), maltodextrin (MD), and pectin (PC)) to decipher exactly the ability of LBG in these models. The chemical and morphological structures of the samples were elaborated by FTIR and SEM analyses. The coexistence of protein and carbohydrates led to an enhancement in functional (water holding capacity (WHC), swelling ratio, protein leachability, volumetric gel index (VGI)) and mechanical (textural and rheological behavior) features of natural gels compared to SP alone (control) but the quality of hydrogels was impressed by the carbohydrate type. Hydrogels designed with LBG came to the fore in terms of these attributes. Additionally, these gel models created awareness for phenolic delivery.

Self-assembled emulsion gel based on modified chitosan and gelatin: Anti-inflammatory and improving cellular uptake of lipid-soluble actives

To obtain a green carrier for intestinal targeted delivery, an emulsion gel was designed by the self-assembly between gelatin and Pickering emulsion based on gallic acid modified-chitosan nanoparticles (GCS NPs). The emulsion gels loaded with garlic essential oil (Geo) and curcumin (Cur) were abbreviated as GOEG and GCEG, respectively. Meanwhile, the sodium alginate bead loaded with Geo (GOEGS₃) and the bead loaded with Cur (GCEGS) were prepared as controls. Results demonstrated that the emulsion gels significantly improved the bioaccessibility of Geo and Cur, showing great intestinal targeting delivery properties comparable to that of sodium alginate beads. Moreover, Caco-2 cell experiments indicated that GOEG and GCEG displayed good biocompatibility and enhanced cellular uptake of Geo and Cur. The emulsion gels also exhibited excellent anti-inflammatory properties in the lipopolysaccharide-induced cell model, exhibiting great potential for clinical application. This work provides some references for the preparation of multifunctional emulsion gels with excellent delivery performance by a green method.

Construction of transglutaminase covalently cross-linked hydrogel and high internal phase emulsion gel from pea protein modified by high-intensity ultrasound

BACKGROUND

The poor gelling and emulsification properties of pea protein (PeaP) limit its application in gel-based products. In this study, a strong hydrogel and a high internal phase emulsion (HPLE) gel of PeaP were constructed by covalent cross-linking of transglutaminase (TGase) assisted by high-intensity ultrasound.

RESULTS

Ultrasound promoted the catalytic efficiency of TGase, with the gel-point temperature dropping from 44 °C to 28 °C after 10 min of ultrasound. As the ultrasound time increased from 1 min to 10 min, the microstructure of the hydrogel also changed from an irregular macropore structure to a relatively homogeneous honeycomb structure. This was accompanied by an improvement in gel strength, water holding capacity, and ultimate stress. Ultrasound enhanced the binding of water to PeaP, but had little effect on the water-locking ability of the network structure. Ultrasonication improved the self-supporting ability of the HPIE gels. The oil droplets within the HPIE gels were closely aligned to form a hexagonal structure. The PeaP layer was further cross-linked by TGase, strengthening the network structure. High internal phase emulsion gel displayed a higher gel strength, viscosity, and good self-healing ability under 1 min ultrasound. Meanwhile, HPIE gel at 1 min of ultrasound could be printed with the highest clarity.

CONCLUSION

This work provided some insights into improving the functional properties of PeaP, which is helpful for the design and development of PeaP-based gel products. © 2022 Society of Chemical Industry.

Porous Hydrogels: Present Challenges and Future Opportunities

In this feature article, we critically review the physical properties of porous hydrogels and their production methods. Our main focus is nondense hydrogels that have physical pores besides the space available between adjacent cross-links in the polymer network. After reviewing theories on the kinetics of swelling, equilibrium swelling, the structure-stiffness relationship, and solute diffusion in dense hydrogels, we propose future directions to develop models for porous hydrogels. The aim is to show how porous hydrogels can be designed and produced for studies leading to the modeling of physical properties. Additionally, different methods that are used for making hydrogels with physically incorporated pores are briefly reviewed while discussing the potentials, challenges, and future directions for each method. Among kinetic methods, we discuss bubble generation approaches including reactions, gas injection, phase separation, electrospinning, and freeze-drying. Templating approaches discussed are solid-phase, self-assembled amphiphiles, emulsion, and foam methods.

Design of glucono-δ-lactone-induced pinto bean protein isolate/κ-carrageenan mixed gels with various microstructures: fabrication, characterization, and release behavior

BACKGROUND

Protein gels are used for different purposes, such as providing good texture, serving as fat replacers, and enhancing the nutritional and functional characteristics of foods. They can also deliver controlled release agents for sensitive drugs. The objective of this study was to investigate the impact of κ-carrageenan (kcr) concentration (0, 1.5, 3, and 4.5 mg g^-1 ) on the morphological and physicochemical properties and release behavior of glucono-δ-lactone (GDL)-induced pinto bean protein aggregate (PBA) gels.

RESULTS

When κ-carrageenan concentration increased from 0 to 1.5 and 3 mg.g^-1 , the firmness of the samples increased significantly, by 2.04 and 3.7 fold, respectively (P < 0.05). A compact and homogenous network with considerable strength and maximum water-holding capacity (97.52 ± 1.17%) was obtained with the addition of 3 mg g^-1 κ-carrageenan to the gel system. Further increasing the κ-carrageenan concentration to 4.5 mg g^-1 produced a coarse gel structure with higher storage modulus (G'), firmness (6.30-fold), thermal stability, and entrapment efficiency (85.6%). Depending on the κ-carrageenan concentration, various microstructures from protein continuous phase to κ-carrageenan continuous phase were observed. The release test indicated that 70.25% of the loaded curcumin was released in the simulated gastrointestinal tract for pure PBA gels. In contrast, for binary gels containing 4.5 mg g^-1 κ-carrageenan, curcumin was protected in the upper gastrointestinal tract, and 64.45% of loaded curcumin was delivered to the colon.

CONCLUSION

Our study showed that κ-carrageenan/PBA gels had high entrapment efficiency and could protect curcumin in the upper gastrointestinal tract. The hydrogels are therefore very valuable for colon-targeting delivery purposes. © 2022 Society of Chemical Industry.

Swelling and Antimicrobial Activity Characterization of a GO-Reinforced Gelatin-Whey Hydrogel

Whey-based hydrogel samples with increasing concentrations of graphene oxide (GO) were studied, against a control sample (M), for swelling behavior in light of nuclear magnetic resonance (NMR) and mathematical models of the diffusion process and for antibacterial activity. Graphene oxide (GO) is an optimal filler for whey-based hydrogels, giving them improved mechanical and swelling properties at low concentrations. Crosslinking induces a certain stiffness of the hydrogels, which is why only the first part of the swelling process (<60%) follows the first-order model, while during the whole time interval, the swelling process follows the second-order diffusion model. The NMR relaxometry results are consistent with the swelling behavior of GO-reinforced whey−gelatin composite hydrogels, showing that higher GO concentrations induce a higher degree of cross-linking and, therefore, lower swelling capacity. Only hydrogel samples with higher GO concentrations demonstrated antibacterial activity.

Rheological properties of dairy desserts: Effect of rice bran protein and fat content

Rice bran protein (RBP) is an alternative plant protein that can be used in a wide range of foods due to its unique functional, nutritional, and hypoallergenic properties. The interactions of RBP with other biopolymers have revealed its feasibility for application in dairy products such as whipped cream and dairy desserts. Therefore, the effects of RBP and fat content on the rheological properties of dairy desserts were investigated. The pH value was not influenced by protein, but the nonfat milk solid content was changed by fat and protein content. All the desserts showed thixotropic properties which were mainly related to the molecular disentanglement at high shear rates. By increasing fat like RBP, the apparent viscosity (η_a ) was increased. Rheological parameters such as n value, thixotropic index, storage (G'), and loss moduli (G'') were increased by RBP. Moreover, the dairy desserts containing RBP and whole milk presented generally higher G', G'', complex modulus, and complex viscosity values, and lower tan δ values. The RBP enriched samples also had a higher hardness and gumminess. Syneresis was decreased by RBP, which was related to the formation of ordered mesh-like structures which enabled the entrapment of more water. There was a positive correlation between the rheological, textural, and physical properties of the dessert with added RBP, and therefore dairy dessert attributes can be improved along with fat reduction. However, a sensory evaluation is needed to unravel the acceptability rate of RBP in fat reduction from the view point of consumers. PRACTICAL APPLICATION: Rice bran protein (RBP) has nutritional and hypoallergenic properties which enable it to apply to many products such as dairy desserts. One of the main concerns in dairy technology is the growing interest in low-fat products due to health problems. RBP showed unique properties which makes the creamy behavior. The rheological results have elucidated the creaminess associated with RBP and can assist in the proper simulation of mouthfeel.

Enzymatic hydrolysis re-endows desalted duck egg white nanogel with outstanding foaming properties

Heat-induced gel-assisted desalination could efficiently and inexpensively remove salt from salted egg whites. However, it was at the expense of the excellent foaming properties of egg whites, caused by the denaturation and aggregation of proteins during heating treatment. Hence, in this current work, the enzymatic treatment was used to re-endow duck egg white nanogels (DEWN) with outstanding foaming properties. We found that low levels of hydrolysis (DH = 2.27 %) could dramatically improve the foaming capability (FC), reaching >200 %, which also enhanced the foaming stability (FS). As the hydrolysis time extended, the adsorption and diffusion rate of the supernatant on the interface increased and performed high elasticity. The dilatational rheology and Lissajous plots were explored to investigate the nonlinear dilatational rheological behaviors of the air/water interface stabilized by the hydrolysed samples. Finally, we evaluated the effect of pH on foaming properties and found that the FC could exceed 250 %, and the FS was close to 80 % at pH = 5. These encouraging results showed that simple enzymatic treatment could revive nanogels from their dissatisfied foaming properties. In this work, gel-assisted desalination combined with enzyme treatment significantly promotes the high-quality and high-value utilization of salted egg white.

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure

To improve the gel properties of duck egg white gel and increase the industrial value of duck egg white, the mechanisms of ultrasound and synergetic phosphorylation/ultrasound treatments were examined in this study. It was found that as the ultrasound power increased, the surface hydrophobicity, hardness, and cohesiveness of the gel system increased, and the ζ-potential and water mobility decreased. Of the two treatments, phosphorylation/ultrasound had the strongest impact on the conformation and crystallinity of the gel system and promoted the formation of high molecular polymers. Both gel systems displayed enhanced compactness, stability, and gel strength because of the enhanced protein-protein interactions via hydrogen bonds and protein aggregation, and increased the content of intramolecular β-sheets following ultrasound treatment, and synergetic phosphorylation/ultrasound further improved the stability, water binding and gel properties. This experiment showed that ultrasound and, particularly, phosphorylation/ultrasound are effective methods to improve the gel properties of duck egg white. This study enhanced our understanding of the interactions of sodium pyrophosphate and egg white under ultrasound treatment, and promote the potential application of sodium pyrophosphate and ultrasound treatment of novel food products.

Egg white protein-based delivery system for bioactive substances: a review

Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed to improve the chemical stability, biological activity and bioavailability of bioactive substances. This article reviewed the structure and properties of several major egg white proteins commonly used to construct bioactive substance delivery systems. Several common carrier types based on egg white proteins, including hydrogels, emulsions, micro/nanoparticles, aerogels and electrospinning were then introduced. The biological functions of common bioactive substances, the limitations, and the role of egg white protein-based delivery systems were also discussed. At present, whole egg white protein, ovalbumin and lysozyme are most widely used in delivery systems, while ovotransferrin, ovomucoid and ovomucin are less developed and applied. Egg white protein-based nanoparticles are currently the most commonly used delivery carriers. Egg white protein-based hydrogels, emulsions, and microparticles are also widely used. Future research on the application of various egg white proteins in developed new delivery systems will provide more choices for the delivery of various bioactive substances.

A self-healing, recyclable and conductive gelatin/nanofibrillated cellulose/Fe3+ hydrogel based on multi-dynamic interactions for a multifunctional strain sensor

Conductive hydrogels have emerged as promising material candidates for multifunctional strain sensors, attributed to their similarity to biological tissues, good wearability, and high accuracy of information acquisition. However, it is difficult to simultaneously manufacture conductive hydrogel-based multifunctional strain sensors with the synergistic properties of reliable healability for long-term usage and environmental degradability/recyclability for decreasing the electronic waste. This work reports a facile strategy to engineer a self-healing, recyclable and conductive strain sensor by virtue of molecular-level multi-dynamic interactions (MMDIs) including Schiff base complexes, hydrogen bonds, and coordination bonds, which were fabricated using a dialdehyde TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl)-oxidized nanofibrillated cellulose (DATNFC) pre-reinforced gelatin nanocomposite hydrogel (gelatin/DATNFC hydrogel, GDH) followed by dipping in an Fe³⁺ aqueous solution. The MMDI strategy allows synchronous regulation of both bulk and interfacial interactions to obtain exciting properties that outperform those of conventional hydrogels, including extraordinary compressive stress (1310 kPa), intriguing self-healing abilities, and remarkable electrical conductivity. With these outstanding merits, the as-prepared gelatin/DATNFC/Fe³⁺ hydrogel (GDIH) is developed to be a multifunctional strain sensor with appealing strain sensitivity (GF = 2.24 under 6% strain) and compressive sensitivity (S = 1.14 kPa^-1 under 15 kPa), which can be utilized to manufacture electronic skin and accurately discern subtle bodily motions, handwriting and personal signatures. Notably, this GDIH-based sensor also exhibited reliable self-healing properties for long-term usage, environmental degradability and complete recyclability for decreasing the electronic waste. In consideration of the extremely facile preparation process, biocompatibility, satisfactory functionalities, remarkable self-healing properties and recyclability, the emergence of the GDIH-based sensor is believed to propose a new strategy for the development of sustainable-multifunctional strain sensors and healthcare monitoring.

Synthesis of pH-Sensitive Cross-Linked Basil Seed Gum/Acrylic Acid Hydrogels by Free Radical Copolymerization Technique for Sustained Delivery of Captopril

The pH-sensitive polymeric matrix of basil seed gum (BSG), with two different monomers, such as acrylic acid (AA) and N, N-Methylene-bis-acrylamide (MBA), was selected to use in hydrogels preparation through a free radical copolymerization technique using potassium per sulfate (KPS) as a cross linker. BSG, AA and MBA were used in multiple ratios to investigate the polymer, monomer and initiator effects on swelling properties and release pattern of captopril. Characterization of formulated hydrogels was done by FTIR, DSC/TGA, XRD and SEM techniques to confirm the stability. The hydrogels were subjected to a variety of tests, including dynamic swelling investigations, drug loading, in vitro drug release, sol–gel analyses and rheological studies. FTIR analysis confirmed that after the polymeric reaction of BSG with the AA monomer, AA chains grafted onto the backbone of BSG. The SEM micrographs illustrated an irregular, rough, and porous form of surface. Gel content was increased by increasing the contents of polymeric gum (BSG) with monomers (AA and MBA). Acidic and basic pH effects highlighted the difference between the swelling properties with BSG and AA on increasing concentration. Kinetic modelling suggested that Korsmeyer Peppas model release pattern was followed by the drug with the non-Fickian diffusion mechanism.

Avian Egg: A Multifaceted Biomaterial for Tissue Engineering

Most components in avian eggs, offering a natural and environmentally friendly source of raw materials, hold great potential in tissue engineering. An avian egg consists of several beneficial elements: the protective eggshell, the eggshell membrane, the egg white (albumen), and the egg yolk (vitellus). The eggshell is mostly composed of calcium carbonate and has intrinsic biological properties that stimulate bone repair. It is a suitable precursor for the synthesis of hydroxyapatite and calcium phosphate, which are particularly relevant for bone tissue engineering. The eggshell membrane is a thin protein-based layer with a fibrous structure and is constituted of several valuable biopolymers, such as collagen and hyaluronic acid, that are also found in the human extracellular matrix. As a result, the eggshell membrane has found several applications in skin tissue repair and regeneration. The egg white is a protein-rich material that is under investigation for the design of functional protein-based hydrogel scaffolds. The egg yolk, mostly composed of lipids but also diverse essential nutrients (e.g., proteins, minerals, vitamins), has potential applications in wound healing and bone tissue engineering. This review summarizes the advantages and status of each egg component in tissue engineering and regenerative medicine, but also covers their current limitations and future perspectives.

An insight on egg white: From most common functional food to biomaterial application

Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross-linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white-based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high-temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.

Hydrogel as a Biomaterial for Bone Tissue Engineering: A Review

Severe bone damage from diseases, including extensive trauma, fractures, and bone tumors, cannot self-heal, while traditional surgical treatment may bring side effects such as infection, inflammation, and pain. As a new biomaterial with controllable mechanical properties and biocompatibility, hydrogel is widely used in bone tissue engineering (BTE) as a scaffold for growth factor transport and cell adhesion. In order to make hydrogel more suitable for the local treatment of bone diseases, hydrogel preparation methods should be combined with synthetic materials with excellent properties and advanced technologies in different fields to better control drug release in time and orientation. It is necessary to establish a complete method to evaluate the hydrogel's properties and biocompatibility with the human body. Moreover, establishment of standard animal models of bone defects helps in studying the therapeutic effect of hydrogels on bone repair, as well as to evaluate the safety and suitability of hydrogels. Thus, this review aims to systematically summarize current studies of hydrogels in BTE, including the mechanisms for promoting bone synthesis, design, and preparation; characterization and evaluation methods; as well as to explore future applications of hydrogels in BTE.

Template-assisted, Sol-gel Fabrication of Biocompatible, Hierarchically Porous Hydroxyapatite Scaffolds

Hierarchically porous hydroxyapatite (HHA) scaffolds were synthesized by template-assisted sol-gel chemistry. Polyurethane foam and a block copolymer were used as templates for inducing hierarchically porous structures. The HHA scaffolds exhibited open porous structures with large pores of 400-600 µm and nanoscale pores of ~75 nm. In comparison with conventional hydroxyapatite (CHA), HHA scaffolds exhibited significantly higher surface areas and increased protein adsorption for bovine serum albumin and vitronectin. Both the HHA and CHA scaffolds exhibited well in vitro biocompatibility. After 1 day, Saos-2 osteoblast-like cells bound equally well to both HHA and CHA scaffolds, but after 7 days in culture, cell proliferation was significantly greater on the HHA scaffolds (p < 0.01). High surface area and hierarchical porous structure contributed to the selective enhancement of osteoblast proliferation on the HHA scaffolds.