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Chen X, Xu C, Geng T, Geng Y, Li Z, Li Y, Wu P, Lei N, Zhuang X, Zhao S. Injectable Self-Healing Oxidized Starch/Gelatin Hybrid Hydrogel for Preventing Aseptic Loosening of Bone Tissue Engineering. ACS APPLIED MATERIALS & INTERFACES 2024; 16:5368-5381. [PMID: 38270092 DOI: 10.1021/acsami.3c12605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2024]
Abstract
Aseptic loosening presents a formidable challenge within the realm of bone tissue engineering, playing a pivotal role in the occurrence of joint replacement failures. The development of therapeutic materials characterized by an optimal combination of mechanical properties and biocompatibility is imperative to ensure the enduring functionality of bone implants over extended periods. In this context, this study introduced an injectable, temperature-sensitive irisin/oxidized starch/gelatin hybrid hydrogel (I-OG) system. The hierarchical cross-linked structure endows the I-OG hydrogel with controlled and adjustable physical and chemical properties, making it easy to adapt to different clinical environments. This hydrogel exhibits satisfactory injectable properties, excellent biocompatibility, and good temperature sensitivity. The sol-gel point of the I-OG hydrogel, close to the body temperature, allows it to cushion the shaking of the implant and maintain an intact state during compression of bone tissue. Significantly, the I-OG hydrogel effectively filled the gap between the implant and bone tissue, successfully inhibiting aseptic loosening induced by titanium particles, a result that confirmed the slow release of the irisin protein from the gel. Collectively, the findings from this study strongly support the proposition that functional hydrogels, typified by the I-OG system, hold substantial promise as an accessible and efficient treatment strategy for mitigating aseptic loosening.
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Affiliation(s)
- Xi Chen
- Department of Dermatology, Allergology, and Venereology, University of Lübeck, Lübeck 23562, Germany
| | - Chang Xu
- Department of Cardiovascular Surgery, Central Hospital of Dalian University of Technology, Dalian 116089, China
| | - Tianxiang Geng
- Department of Biomaterials, Faculty of Dentistry, University of Oslo, Oslo 0316, Norway
| | - Yi Geng
- Department of Dermatologic Surgery, Shanghai Skin Disease Hospital, Tongji University, Shanghai 200443, P. R. China
| | - Zhenghui Li
- Department of Neurosurgery, The Third Affiliated Hospital of Zhengzhou University, Zhengzhou University, Zhengzhou, Henan 450052, P. R. China
| | - Yanqing Li
- School of Life Sciences, Henan University, Kaifeng, Henan 475000, P. R. China
| | - Peng Wu
- Department of Orthopedics, Shanghai Tenth People's Hospital, Tongji University, Shanghai 201106, P. R. China
| | - Ningning Lei
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China
| | - Xijing Zhuang
- Department of Cardiovascular Surgery, Central Hospital of Dalian University of Technology, Dalian 116089, China
| | - Sijia Zhao
- Department of Dermatologic Surgery, Shanghai Skin Disease Hospital, Tongji University, Shanghai 200443, P. R. China
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Yong H, Liu J. Recent advances on the preparation conditions, structural characteristics, physicochemical properties, functional properties and potential applications of dialdehyde starch: A review. Int J Biol Macromol 2024; 259:129261. [PMID: 38199541 DOI: 10.1016/j.ijbiomac.2024.129261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/12/2024]
Abstract
Starch, a natural storage polysaccharide of plant kingdom, has many industrial applications. However, native starch has some inherent shortages, which can be overcome by structural modification. Dialdehyde starch, one kind of oxidized starch produced by periodate oxidation, has good physical properties and bioactivities with wide applications in different fields. Dialdehyde starch is typically achieved by oxidizing native starch slurry through periodate oxidation under controlled reaction conditions. Several factors including the source of starch, the type of oxidant, the molar ratio of oxidant to starch, reaction temperature, reaction time and solution pH value can influence the synthesis of dialdehyde starch. Dialdehyde starch shows different spectroscopic/chromatographic characters and physicochemical properties from native starch. Moreover, dialdehyde starch exhibits good antioxidant activity, antimicrobial activity and cross-linking property. Based on these functional properties, dialdehyde starch has shown application potentials in food packaging, thermoplastic production, enzyme immobilization, heavy metal ion adsorption, drug delivery, wood adhesion and leather tanning. In this review, the preparation conditions, structural characteristics, physicochemical properties, functional properties and potential applications of dialdehyde starch are summarized for the first time. The future research and development prospects of dialdehyde starch are also discussed.
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Affiliation(s)
- Huimin Yong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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Cui T, Wu Y, Wang Z, Ban Q, Cheng J. Construction and properties of a carbon dots-decorated gelatin-dialdehyde starch hydrogel with pH response release and antibacterial activity. Int J Biol Macromol 2024; 254:127929. [PMID: 37972844 DOI: 10.1016/j.ijbiomac.2023.127929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 10/31/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
An antibacterial carbon dot hydrogel (GDSS-PCD) was constructed based on gelatin, dialdehyde starch (DS) and carbon dots (S-PCDs). The formation mechanism of GDSS-PCD hydrogels was attributed to the synergistic cross-linking of hydrogen bonds and dynamic covalent bonds. With increasing S-PCD content, the mechanical and rheological properties of GDSS-PCD hydrogels can be improved, and the micropore size becomes denser. GDSS-PCD hydrogels had pH-dependent swelling and degradation behavior, with a high swelling rate under acidic conditions and relatively low swelling under neutral and alkaline conditions. The cumulative release of S-PCDs from the same hydrogel in an acidic environment was higher than that in an alkaline environment, indicating that the GDSS-PCD hydrogel had a pH-dependent controlled release ability. The release behavior of S-PCDs conformed to the first-order kinetic release model (R2 > 0.95), and the release mechanism was related to Fickian diffusion. The synergistic antibacterial mechanism of GDSS-PCD hydrogels against Staphylococcus aureus suggested that bacterial metabolism leads to an acidic culture environment, which releases S-PCDs and destroys the bacterial cell membrane for antibacterial purposes. In GDSS-PCD hydrogels, S-PCDs play the main antibacterial role, and the hydrogel plays a synergistic role in trapping bacteria. Carbon dot hydrogels are promising materials to fulfil the functions of antibacterial and controlled release in the food and biomedical fields.
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Affiliation(s)
- Tianqi Cui
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yue Wu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhaohua Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qingfeng Ban
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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Almeida RLJ, Santos NC, Muniz CES, da Silva Eduardo R, de Almeida Silva R, Ribeiro CAC, da Costa GA, de Figueiredo MJ, Galdino PO, Dos Santos ES. Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase. Int J Biol Macromol 2023; 253:127030. [PMID: 37742893 DOI: 10.1016/j.ijbiomac.2023.127030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
The objective of this study was to investigate the dual modification of red rice starch using pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and viscoamylographic properties. Native starch (Control) underwent various treatments: PEF at 30 kV cm-1 (PEF30), α-amylase at 9.0 U mg-1 (AA0), and a combination of both (PEF30 + α and α + PEF30). The PEF30 + α treatment exhibited the highest degree of digestion (10.66 %) and resulted in morphological changes in the starch granules, which became elongated and curved, with an increased average diameter of 50.49 μm compared to the control. The starch was classified as type A, with a maximum reduction in crystallinity of up to 21.17 % for PEF30. The deconvolution of FT-IR bands indicated an increase in the double helix degree (DDH) for PEF30 and AA0, while the degree of order (DO) was reduced for PEF30, AA0, and PEF30 + α. DSC analysis revealed significant modifications in gelatinization temperatures, particularly for PEF30, and these changes were supported by a reduction in gelatinization enthalpy (ΔH) of up to 28.05 % for AA0. These findings indicate that both individual and combined treatments promote a decrease in starch gelatinization and facilitate the process, requiring less energy. Differences were observed between the formulations subjected to single and alternating dual treatments, highlighting the influence of the order of PEF application on the structural characteristics of starch, especially when applied before the enzymatic treatment (PEF + α). Regarding the viscoamylographic parameters, it was observed that AA0 presented higher values than the control, indicating that α-amylase enhances the firmness of the paste. The double modification with PEF + α was more effective in reducing syneresis and starch retrogradation, leading to improvements in paste properties. This study provided significant insights into the modification of red rice starch using an efficient and environmentally friendly approach.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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Falsafi SR, Topuz F, Rostamabadi H. Dialdehyde carbohydrates - Advanced functional materials for biomedical applications. Carbohydr Polym 2023; 321:121276. [PMID: 37739495 DOI: 10.1016/j.carbpol.2023.121276] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/26/2023] [Accepted: 08/07/2023] [Indexed: 09/24/2023]
Abstract
Dialdehyde carbohydrates (DCs) have found applications in a wide range of biomedical field due to their great versatility, biocompatibility/biodegradability, biological properties, and controllable chemical/physical characteristics. The presence of dialdehyde groups in carbohydrate structure allows cross-linking of DCs to form versatile architectures serving as interesting matrices for biomedical applications (e.g., drug delivery, tissue engineering, and regenerative medicine). Recently, DCs have noticeably contributed to the development of diverse physical forms of advanced functional biomaterials i.e., bulk architectures (hydrogels, films/coatings, or scaffolds) and nano/-micro formulations. We underline here the current scientific knowledge on DCs, and demonstrate their potential and newly developed biomedical applications. Specifically, an update on the synthesis approach and functional/bioactive attributes is provided, and the selected in vitro/in vivo studies are reviewed comprehensively as examples of the latest progress in the field. Moreover, safety concerns, challenges, and perspectives towards the application of DCs are deliberated.
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Affiliation(s)
- Seid Reza Falsafi
- Isfahan Endocrine and Metabolism Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Fuat Topuz
- Department of Chemistry, Faculty of Science and Letters, Istanbul Technical University, Sariyer, 34469 Istanbul, Turkey
| | - Hadis Rostamabadi
- Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.
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Li Y, Qiu Y, Hou H, Zhang G, Hao H, Bi J. The Preparation and Properties of Amino-Carboxymethyl Chitosan-Based Antibacterial Hydrogel Loaded with ε-Polylysine. Foods 2023; 12:3807. [PMID: 37893700 PMCID: PMC10606768 DOI: 10.3390/foods12203807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
In this paper, amino-carboxymethyl chitosan (ACC) was prepared through amino carboxymethylation, which introduces -COOH and -NH2 groups to the chitosan (CS) chains. Meanwhile, dialdehyde starch (DAS) was produced by oxidizing corn starch using sodium periodate. To attain the optimal loading and long-time release of ε-polylysine (ε-PL), the ACC/DAS hydrogels were synthesized through the Schiff base reaction between the amino group on ACC and the aldehyde group in DAS. The molecular structure, microcosmic properties, loading capacity, and bacteriostatic properties of the four types of hydrogels containing different mass concentrations of ACC were investigated. The results showed that the dynamic imine bond C=N existed in the ACC/DAS hydrogels, which proved that the hydrogels were formed by the cross-linking of the Schiff base reaction. With the increasing mass concentration of the ACC, the cross-sectional morphology of the hydrogel became smoother, the thermal stability increased, and the swelling behavior was gradually enhanced. The tight network structure improved the ε-PL loading efficiency, with the highest value of 99.2%. Moreover, the loading of ε-PL gave the hydrogel good antibacterial properties. These results indicate that ACC/DAS hydrogel is potential in food preservation.
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Affiliation(s)
- Yixi Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.L.); (Y.Q.); (G.Z.); (H.H.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Yulong Qiu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.L.); (Y.Q.); (G.Z.); (H.H.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.L.); (Y.Q.); (G.Z.); (H.H.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.L.); (Y.Q.); (G.Z.); (H.H.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.L.); (Y.Q.); (G.Z.); (H.H.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (Y.L.); (Y.Q.); (G.Z.); (H.H.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
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Liewchirakorn P, Ngamchuea K. Benign electrolytic modifications of starch: effects on functional groups and physical properties. RSC Adv 2023; 13:30040-30051. [PMID: 37842676 PMCID: PMC10570906 DOI: 10.1039/d3ra06382h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Accepted: 10/09/2023] [Indexed: 10/17/2023] Open
Abstract
Herein, a low-cost electrolytic technology for starch modification has been developed using abundant chloride salt as a redox mediator. The effects of electrolysis conditions on the in situ starch modification are investigated in detail, including chloride concentrations, applied voltages, and electrolysis durations. The modification mechanisms are determined by the type of chlorine species (Cl2, HClO, ClO-, and HCl) generated during the process. Following electrolysis, carbonyl and carboxyl groups ranging from 0.056 to 1.3 g/100 g of starch and 0.006 to 0.5 g/100 g of starch, respectively, were observed. Starch granule median size can be reduced from 15.3 μm to 13.5 μm. In addition to the pronounced changes in granule size, shape, and functional groups, electrolysis leads to increased moisture resistance, higher crystallinity, and substantial alterations in the pasting properties.
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Affiliation(s)
- Pitcha Liewchirakorn
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
- Institute of Research and Development, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand
| | - Kamonwad Ngamchuea
- School of Chemistry, Institute of Science, Suranaree University of Technology 111 University Avenue, Suranaree, Muang Nakhon Ratchasima 30000 Thailand +66 (0) 44 224 637
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Li Y, Luo XE, Tan MJ, Yue FH, Yao RY, Zeng XA, Woo MW, Wen QH, Han Z. Preparation of carboxymethylcellulose / ZnO / chitosan composite hydrogel microbeads and its drug release behaviour. Int J Biol Macromol 2023; 247:125716. [PMID: 37419258 DOI: 10.1016/j.ijbiomac.2023.125716] [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: 04/03/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 07/09/2023]
Abstract
In this study, a novel carboxymethylcellulose / ZnO / chitosan (CMC / ZnO / Cs) hydrogel microbeads loaded with crosslinked porous starch / curcumin (CPS / Cur) were designed and prepared to improve the encapsulation efficiency of curcumin for drug delivery to specific sites. It was found that the total pore volume of crosslinked porous starch (CPS) was increased by 1150 % when compared to the native starch (NS), and the adsorption ratio of curcumin by CPS was enhanced by 27 % when compared to NS. Secondly, the swelling ratio of composite hydrogel microbeads was within 25 % in an acidic environment at pH 1.2, and the swelling ratio of hydrogel microbeads sharply increased to 320 % ~ 370 % at pH 6.8 and 7.4. In addition, the results of in vitro simulated release experiments showed that the released amount of hydrogel microbeads loaded with NS/Cur and CPS/Cur in SGF were within 7 % in simulated gastric fluid (SGF). The highest released amount of curcumin was 65.26 % for hydrogel beads loaded with CPS/Cur, which was 26 % lower than that of hydrogel microbeads loaded with Cur in simulated intestinal fluid (SIF). In simulated colonic fluid (SCF), the released amount of hydrogel microbeads loaded with CPS/Cur and Cur were 73.96 % and 91.69 %, respectively. In conclusion, pH-sensitive drug delivery system with good drug stability and bioavailability were successfully prepared with carboxymethylcellulose / ZnO / chitosan bead, suitable targeting drug delivery to the small intestine.
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Affiliation(s)
- Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xiu-Er Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Ming-Jun Tan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Fu-Hao Yue
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Run-Yu Yao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China
| | - Meng-Wai Woo
- Department of chemical and materials engineering, University of Auckland, Auckland 1010, New Zealand
| | - Qing-Hui Wen
- School of Health, Jiangxi Normal University, Nanchang 330022, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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Luo XE, Wang RY, Wang JH, Li Y, Luo HN, Zeng XA, Woo MW, Han Z. Combining pulsed electric field and cross-linking to enhance the structural and physicochemical properties of corn porous starch. Food Chem 2023; 418:135971. [PMID: 36958183 DOI: 10.1016/j.foodchem.2023.135971] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/25/2023]
Abstract
In this study, corn porous starch (CPS) was firstly prepared using enzymatic hydrolysis, followed by pore formation enhancement using the treatment of a pulsed electric field (PEF). Subsequently, the PEF treated porous starch (CPS-PEF) was cross-linked with sodium trimetaphosphate (STMP) to investigate its structural and functional properties. The results showed PEF treatment increased the oil absorption of CPS by 26.92% and improved its specific surface area, total pore volume value, solubility and swelling power. After cross-linking of the CPS-PEF, C-O-P covalent bonds were formed between CPS-PEF molecules, resulting in a further increase in oil absorption and specific surface area properties. Moreover, the covalent bonds enhanced the intermolecular forces, resulting in increased thermal stability of the cross-linked porous starch (ScPS). The double modification resulted in significantly improved adsorption properties and better thermal stability of the ScPS, indicating that the double modification is an effective method for the preparation of porous starches.
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Affiliation(s)
- Xiu-Er Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | | | - Jin-Hua Wang
- Foshan Shunde Midea Washing Appliances MFG. CO., LTD, Foshan 528300, China
| | - Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Huai-Nan Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; School of Food Science and Engineering, Foshan University, Foshan 528000, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Meng-Wai Woo
- Department of Chemical and Materials Engineering, University of Auckland, Auckland 1010, New Zealand
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China.
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