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Jiang J, Qian S, Song T, Lu X, Zhan D, Zhang H, Liu J. Food-packaging applications and mechanism of polysaccharides and polyphenols in multicomponent protein complex system: A review. Int J Biol Macromol 2024; 270:132513. [PMID: 38777018 DOI: 10.1016/j.ijbiomac.2024.132513] [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: 03/26/2024] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/25/2024]
Abstract
With the increasingly mature research on protein-based multi-component systems at home and abroad, the current research on protein-based functional systems has also become a hot spot and focus in recent years. In the functional system, the types of functional factors and their interactions with other components are usually considered to be the subjective factors of the functional strength of the system. Because this process is accompanied by the transfer of protons and electrons in the system, it has antioxidant, antibacterial and anti-inflammatory properties. Polyphenols and polysaccharides have the advantages of wide source, excellent functionality and good compatibility with proteins, and have become excellent and representative functional factors. However, polyphenols and polysaccharides are usually accompanied by poor stability, poor solubility and low bioavailability when used as functional factors. Therefore, the effect of separate release and delivery will inevitably lead to non-significant or direct degradation. After forming a multi-component composite system with the protein, the functional factor will form a stable system driven by hydrogen bonds, hydrophobic forces and electrostatic forces between the functional factor and the protein. When used as a delivery system, it will protect the functional factor, and when released, through the specific recognition of the cell membrane receptor signal, the effect of fixed-point delivery is achieved. In addition, this multi-component composite system can also form a functional composite film by other means, which has a long-term significance for prolonging the shelf life of food and carrying out specific antibacterial.
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Affiliation(s)
- Jing Jiang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tingyu Song
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Dongling Zhan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
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Dahal P, Janaswamy S. Hydrocolloid-based nutraceutical delivery systems: Potential of κ-carrageenan hydrogel beads for sustained release of curcumin. Food Res Int 2024; 183:114223. [PMID: 38760142 DOI: 10.1016/j.foodres.2024.114223] [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: 11/26/2023] [Revised: 03/08/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
This study investigates the potential of κ-carrageenan hydrogel beads as a delivery system for curcumin, a bioactive compound with various health benefits. Hydrogel beads were prepared using the extrusion technique with a hypodermic needle. The encapsulation efficiency of curcumin in the κ-carrageenan hydrogel beads was found to be 74.61 ± 3.2 %. FTIR spectroscopy analysis revealed shifts in absorption peaks, indicating possible hydrogen bonding and/or ionic interactions between the polymer and salt. An increase in the melting point of curcumin, by 25 °C, in curcumin- κ-carrageenan beads suggests the heat protection offered by the carrageenan chains to curcumin molecules. The in vitro release of curcumin from the beads suggests a sustained and pH-dependent release nature. The release kinetics follow the first order and the Korsmeyer-Peppas model. The outcome offers value-added delivery systems of bioactive compounds toward developing novel food and pharmaceutical applications.
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Affiliation(s)
- Prashant Dahal
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Srinivas Janaswamy
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
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Tan X, Huang Y, Muhammad U, Song C, Zhang S, Xia X, Feng Y, Guo L, Wang G, He Z, Xie F. Dissolution and regeneration of starch in hydroxyl-functionalized ionic liquid aqueous solution. Int J Biol Macromol 2024; 264:130775. [PMID: 38467210 DOI: 10.1016/j.ijbiomac.2024.130775] [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: 12/14/2023] [Revised: 02/22/2024] [Accepted: 03/08/2024] [Indexed: 03/13/2024]
Abstract
There have been continuous quests for suitable solvents for starch, given the importance of effective starch dissolution in its modification and subsequent materials production. In light of this, the potential of hydroxyl-functionalized ionic liquid (IL) as a promising solvent for starch was investigated. Within this study, a hydroxyl-functionalized IL 1-(2,3-dihydroxypropyl)-3-methylimidazole chloride ([Dhpmim][Cl]) was synthesized, and the dissolution of starch in this IL and its aqueous solutions was examined. Starch (5.35 wt%) was completely dissolved in [Dhpmim][Cl] within 2 h at 100 °C. The solubility of starch in [Dhpmim][Cl]-water mixtures initially increased and then decreased with rising water content. The optimal ratio was found to be 1:9 (wt/wt) water:[Dhpmim][Cl], achieving the highest solubility at 9.28 wt%. Density functional theory (DFT) simulations elucidated the possible interactions between starch and solvents. After dissolution and regeneration in the 1:9 water:[Dhpmim][Cl] mixture, starch showed no discernible change in the molecular structure, with no derivatization reaction observed. Regenerated starch exhibited a transformation in crystalline structure from A-type to V-type, and its relative crystallinity (12.4 %) was lower than that of native starch (25.2 %), resulting in decreased thermal stability. This study suggests that the hydroxyl-functionalized IL, [Dhpmim][Cl], and its aqueous solutions serve as effective solvents for starch dissolution.
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Affiliation(s)
- Xiaoyan Tan
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Yitao Huang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China; State Key Laboratory of Fine Chemicals, Liaoning Key Laboratory for Catalytic Conversion of Carbon Resources, School of Chemical Engineering, Dalian University of Technology, Dalian 116024, China
| | - Umair Muhammad
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China
| | - Chao Song
- Anning First People's Hospital Affiliated to Kunming University of Science and Technology, Kunming 650302, China
| | - Sai Zhang
- Shenzhen YHLO Biotech Co., Ltd., Shenzhen 518116, China
| | - Xueshan Xia
- Anning First People's Hospital Affiliated to Kunming University of Science and Technology, Kunming 650302, China
| | - Yue Feng
- Anning First People's Hospital Affiliated to Kunming University of Science and Technology, Kunming 650302, China
| | - Ling Guo
- Anning First People's Hospital Affiliated to Kunming University of Science and Technology, Kunming 650302, China
| | - Guowei Wang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
| | - Zhendan He
- College of Pharmacy, Shenzhen Technology University, Shenzhen 518118, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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Yang D, Guo Q, Li R, Chen L, Zheng B. Amylose content controls the V-type structural formation and in vitro digestibility of maize starch-resveratrol complexes and their effect on human gut microbiota. Carbohydr Polym 2024; 327:121702. [PMID: 38171666 DOI: 10.1016/j.carbpol.2023.121702] [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: 09/01/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 01/05/2024]
Abstract
The chain structure of starch affects its interaction with polyphenol molecules which in turn determines the nutritional function of starch. In this study, starch with different amylose content including waxy maize starch (WMS), normal maize starch (NMS) and G50 high-amylose maize starch (G50) were selected to complex with resveratrol (RA) in high-pressure homogenization (HPH) environment, and structural changes of the complexes, together with their effects on in vitro digestibility and gut microbiota were discussed. The results showed that with increasing amylose content, RA could form more inclusion complex with starch through non-covalent bonds accompanied by the increased single helix structure, V-type crystalline structure, compact nano-aggregates and total ordered structure content, which thus endowed the complex lower digestibility and intestinal probiotic function. Notably, when RA addition reached 3 %, the resistant starch (RS) content of HP-G50-3 % rose to 29.2 %, correspondingly increased the relative abundance of beneficial gut microbiota such as Megamonas and Bifidobacterium, as well as the total short-chain fatty acids (SCFAs) content. Correlation analysis showed that V-type crystalline structure positively correlated with the growth of Pediococcu and Blautia (p < 0.05) for producing SCFAs. These findings provided feasible ideas for the development of personalized nutritional starch-based foods.
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Affiliation(s)
- Deyi Yang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Qiyong Guo
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Rui Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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