Propylene glycol alginate (PGA) gelled foams: A systematic study of surface activity and gelling properties as a function of degree of esterification

Tailor-Made Polysaccharides for Biomedical Applications

Polysaccharides (PSAs) are carbohydrate-based macromolecules widely used in the biomedical field, either in their pure form or in blends/nanocomposites with other materials. The relationship between structure, properties, and functions has inspired scientists to design multifunctional PSAs for various biomedical applications by incorporating unique molecular structures and targeted bulk properties. Multiple strategies, such as conjugation, grafting, cross-linking, and functionalization, have been explored to control their mechanical properties, electrical conductivity, hydrophilicity, degradability, rheological features, and stimuli-responsiveness. For instance, custom-made PSAs are known for their worldwide biomedical applications in tissue engineering, drug/gene delivery, and regenerative medicine. Furthermore, the remarkable advancements in supramolecular engineering and chemistry have paved the way for mission-oriented biomaterial synthesis and the fabrication of customized biomaterials. These materials can synergistically combine the benefits of biology and chemistry to tackle important biomedical questions. Herein, we categorize and summarize PSAs based on their synthesis methods, and explore the main strategies used to customize their chemical structures. We then highlight various properties of PSAs using practical examples. Lastly, we thoroughly describe the biomedical applications of tailor-made PSAs, along with their current existing challenges and potential future directions.

Chemically modified seaweed polysaccharides: Improved functional and biological properties and prospective in food applications

Seaweed polysaccharides are natural biomacromolecules with unique physicochemical properties (e.g., good gelling, emulsifying, and film-forming properties) and diverse biological activities (e.g., anticoagulant, antioxidant, immunoregulatory, and antitumor effects). Furthermore, they are nontoxic, biocompatible and biodegradable, and abundant in resources. Therefore, they have been widely utilized in food, cosmetics, and pharmaceutical industries. However, their properties and bioactivities sometimes are not satisfactory for some purposes. Modification of polysaccharides can impart the amphiphilicity and new functions to the biopolymers and change the structure and conformation, thus effectively improving their functional properties and biological activities so as to meet the requirement for targeted applications. This review outlined the modification methods of representative red algae polysaccharides (carrageenan and agar), brown algae polysaccharides (fucoidan, alginate, and laminaran), and green algae polysaccharides (ulvan) that have potential food applications, including etherification, esterification, degradation, sulfation, phosphorylation, selenylation, and so on. The improved functional properties and bioactivities of the modified seaweed polysaccharides and their potential food applications are also summarized.

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% w/w, as food additive) on the properties of 10% concentration of mealworm-flour-formulated bread and steamed bread. The results showed that, compared with the control (2.17 mL/g), three PGA brands (Q, M, and Y) significantly increased the specific volume of the bread to 3.34, 3.40, and 3.36 mL/g, respectively. Only PGA from brand Q significantly improved the specific volumes of bread and steamed bread. The color of the bread was affected by the Maillard reaction. The addition of PGAs also augmented the moisture content of the fresh bread crumbs and steamed bread crumbs. All three PGAs improved the textural properties of bread and steamed bread. During storage, PGA addition delayed the staling of bread and steamed bread. In summary, our study showed that the addition of 0.3% PGA from three different producers improved bread properties, with PGA from brand Q having the most substantial effect. PGA had a more substantial effect on bread than steamed bread. Our results provide a theoretical basis to guide the development of insect-formulated flour-based products.

Interaction and phase behavior of whey protein and propylene glycol alginate complex condensates

Whey protein (WP) is ubiquitously applied in food products, but its sensitivity to food processing conditions has limited its application. Herein, we chose propylene glycol alginate (PGA) to combine with WP to enhance its stability. The ideal ratio of WP/PGA for coacervation was 3:1, and the soluble complex and insoluble complex were formed at pH 5.2 (pHc) and pH 4.4 (pHφ1) at this ratio, respectively. The UV absorption spectra, fluorescence spectra, and XRD results revealed that the interaction between PGA and WP changed the tertiary conformation of WP. The FTIR and molecular docking results suggested electrostatic interactions, hydrogen bonding and hydrophobic interactions were all involved in the formation of WP-PGA complexes, and the thermal stability of WP was improved based on the DSC results. These findings supported PGA to keep dairy products stable and transparent at the isoelectric point and WP-PGA complexes could be applied in encapsulating bioactive substances.

One-Step Generation of Alginate-Based Hydrogel Foams Using CO2 for Simultaneous Foaming and Gelation

The reliable generation of hydrogel foams remains a challenge in a wide range of sectors, including food, cosmetic, agricultural, and medical applications. Using the example of calcium alginate foams, we introduce a novel foam generation method that uses CO2 for the simultaneous foaming and pH reduction of the alginate solution to trigger gelation. We show that gelled foams of different gas fractions can be generated in a simple one-step process. We macroscopically follow the acidification using a pH-responsive indicator and investigate the role of CO2 in foam ageing via foam stability measurements. Finally, we demonstrate the utility of interfacial rheology to provide evidence for the gelation process initiated by the dissolution of the CO2 from the dispersed phase. Both approaches, gas-initiated gelation and interfacial rheology for its characterization, can be readily transferred to other types of gases and formulations.

A novel propylene glycol alginate gel based colorimetric tube for rapid detection of nitrite in pickled vegetables

The detection of nitrite is of great significance because it is closely related to food safety. In this work, a rapid colorimetric method was developed for nitrite detection based on the reaction of propylene glycol alginate (PGA) gel interface. In the reaction of nitrite and 4-Aminoacetophenone, diazo compound formed, which could be further transformed to purplish red compound by reacting with N-(1-Naphthyl)ethylenediamine (NED). Nitrite exhibited a linear relationship with the grayscale of the gel interface in the range of 0.3-9 μg mL^-1 with a detection limit of 0.3 μg mL^-1. The method was applied to detect nitrite in four types of pickled vegetables with recovery of 80.9-119.02% and relative standard deviation of 0.11-6.73%. Notably, the detection process can be accomplished within 5 min. The proposed colorimetric method exhibited advantages of simplicity, quickness and sensitivity, showing potential application prospects for the real-time and on-site detection of nitrite in pickled vegetables.

A review of factors affecting the stability of zein-based nanoparticles loaded with bioactive compounds: from construction to application

Zein-based nanoparticles loaded with bioactive compounds have positive prospects in the food industry, but an important limiting factor for development is colloidal instability. Currently, extensive researches are focused on solving the instability of zein nanoparticles, but since the beginning of the studies, there has not been a summary of the factors affecting the stability of zein-based nanoparticles. In the present work, the factors were reviewed comprehensively from the perspective of carrier construction and application evaluation. The former mainly includes type, quantity, and characteristics of biopolymer, the mass ratio of biopolymer/bioactive compound to zein, blending sequence of biopolymer, and location of encapsulated bioactive compounds. The latter mainly includes pH, heating, ionic strength, storage, freeze-drying, and gastrointestinal digestion. The former is the prerequisite for the success of the latter. The challenge is that stability research is limited to the laboratory level, and it is difficult to ensure that the stability results are suitable for commercial food matrices due to their complexity. At the laboratory level, the future trends are the influence of external energy and the cross-complexity and uniformity of stability research. The review is expected to provide systematic understanding and guidance for the development of zein-based nanoparticles stability.

Fabrication and characterization of superior stable Pickering emulsions stabilized by propylene glycol alginate gliadin nanoparticles

Gliadin, a kind of amphiphilic protein from wheat, has been widely used for stabilizing Pickering emulsions, which is easy to form colloidal particles. Herein, gliadin/propylene glycol alginate (PGA) colloidal particles (GPPs) with different gliadin/PGA ratios were developed and used as emulsifiers to prepare Pickering emulsions with an internal phase of 80% (v/v). The addition of PGA made the GPPs a tree-fruit-like morphology, increasing the particle size and changing the zeta-potential. Hydrogen bond and electrostatic interaction are the major forces between gliadin and PGA. The wettability of GPPs was improved significantly in the presence of PGA. The oil-water contact angle reached 89.5° when the gliadin/PGA ratio was 1 : 1. The emulsion could be maintained at room temperature for 6 months when the oil phase ratio (Φ) was 70%. The high stability of the Pickering emulsion could be attributed to the thin film formed by GPPs on the surface of oil droplets. The improved resistance of algal oil in emulsions against oxidation was proved as the induction time increased six times. In addition, the porous material prepared using GPPs-stabilized emulsion as the template displayed an oil absorption ability of 106.41 g g^-1 and heavy metal adsorption ability of 202.71 mg g^-1. Such performance implies that GPPs are highly efficient food-grade Pickering emulsifiers that may be applied in various fields.

Intelligent colorimetric film incorporated with anthocyanins-loaded ovalbumin-propylene glycol alginate nanocomplexes as a stable pH indicator of monitoring pork freshness

Protein-polysaccharide nanocomplexes system could improve the low stability of ACNs, making ACNs become a potential and stable pH indicator. In this study, intelligent colorimetric film was designed to monitor pork freshness by incorporating ACNs-loaded ovalbumin-propylene glycol alginate nanocomplexes (ACNs-loaded OVA-PGA) into polyvinyl alcohol/ glycerol (PG) matrix. The intelligent film (PG/ACNs-loaded OVA-PGA film) presented well barrier performance (lower water vapor permeability and light transmittance at 200-600 nm). Fourier transform infrared spectroscopy further confirmed the hydrogen bonds among film-forming components. Moreover, Scanning electron microscope and X-ray diffraction showed that ACNs-loaded OVA-PGA was uniformly distributed in film matrix but decreased the crystallinity of polyvinyl alcohol. PG/ACNs-loaded OVA-PGA film had distinguishable colorimetric response to pH 2.0-11.0 buffers and volatile ammonia. In the test, PG/ACNs-loaded OVA-PGA film displayed visible color alterations from purplish-red to dark-blue as pork freshness decreased, suggesting it can be used in intelligent packaging for real-time monitoring freshness of meat products.

Physicochemical and sensory evaluation of sweet potato (Ipomoea batatas L.) restructured products produced in the Sinu Valley, Colombia

The purpose of the food industry is to ensure the availability of safe and nutritious food ingredients for human consumption. Sweet potato is a crop with excellent industrialization possibilities for human food due to its important nutrient content. The objective of this study was to evaluate the effect of an alginate-calcium sulfate-tripolyphosphate (PPTS) gelling system on the physicochemical and sensory characteristics of restructured sweet potato products. Fifteen formulations with varied concentrations of alginate, calcium sulfate, and PPTS were elaborated and subjected to a ordered-preference test. The physicochemical composition and color parameters of the preferred samples were determined, and the consumer acceptance, intention to purchase, and acceptability index (AI) were assessed. The preferred formulations (p ≤ 0.05) were F1, F6, F10, F11, and F14, and the gel formation was efficient at retaining water and preventing the restructured products from absorbing fat during frying. The restructured products with the highest water retention and lowest fat absorption were F11 (46.75%), F10 (44.53%), and F14 (43.29%). In the acceptance test, no differences (p ≥ 0.05) were found in the attributes softness, crunchiness, and sweet potato flavor. Formulations F6 and F14 obtained the highest acceptability index (AI), equal to or higher than 70%, indicating that they could represent viable alternatives for the industrial transformation of sweet potato for its possible commercialization.

Hydrogel foams from liquid foam templates: Properties and optimisation

Hydrogel foams are an important sub-class of macroporous hydrogels. They are commonly obtained by integrating closely-packed gas bubbles of 10-1000 μm into a continuous hydrogel network, leading to gas volume fractions of more than 70% in the wet state and close to 100% in the dried state. The resulting wet or dried three-dimensional architectures provide hydrogel foams with a wide range of useful properties, including very low densities, excellent absorption properties, a large surface-to-volume ratio or tuneable mechanical properties. At the same time, the hydrogel may provide biodegradability, bioabsorption, antifungal or antibacterial activity, or controlled drug delivery. The combination of these properties are increasingly exploited for a wide range of applications, including the biomedical, cosmetic or food sector. The successful formulation of a hydrogel foam from an initially liquid foam template raises many challenging scientific and technical questions at the interface of hydrogel and foam research. Goal of this review is to provide an overview of the key notions which need to be mastered and of the state of the art of this rapidly evolving field at the interface between chemistry and physics.

Three Polymers from the Sea: Unique Structures, Directional Modifications, and Medical Applications

With the increase of wounds and body damage, the clinical demand for antibacterial, hemostatic, and repairable biomaterials is increasing. Various types of biomedical materials have become research hotspots. Of these, and among materials derived from marine organisms, the research and application of alginate, chitosan, and collagen are the most common. Chitosan is mainly used as a hemostatic material in clinical applications, but due to problems such as the poor mechanical strength of a single component, the general antibacterial ability, and fast degradation speed research into the extraction process and modification mainly focuses on the improvement of the above-mentioned ability. Similarly, the research and modification of sodium alginate, used as a material for hemostasis and the repair of wounds, is mainly focused on the improvement of cell adhesion, hydrophilicity, degradation speed, mechanical properties, etc.; therefore, there are fewer marine biological collagen products. The research mainly focuses on immunogenicity removal and mechanical performance improvement. This article summarizes the source, molecular structure, and characteristics of alginate, chitosan, and collagen from marine organisms; and introduces the biological safety, clinical efficacy, and mechanism of action of these materials, as well as their extraction processes and material properties. Their modification and other issues are also discussed, and their potential clinical applications are examined.

Recent Development of Alginate-Based Materials and Their Versatile Functions in Biomedicine, Flexible Electronics, and Environmental Uses

Alginate is a natural polysaccharide that is easily chemically modified or compounded with other components for various types of functionalities. The alginate derivatives are appealing not only because they are biocompatible so that they can be used in biomedicine or tissue engineering but also because of the prospering bioelectronics that require various biomaterials to interface between human tissues and electronics or to serve as electronic components themselves. The study of alginate-based materials, especially hydrogels, have repeatedly found new frontiers over recent years. In this Review, we document the basic properties of alginate, their chemical modification strategies, and the recent development of alginate-based functional composite materials. The newly thrived functions such as ionically conductive hydrogel or 3D or 4D cell culturing matrix are emphasized among other appealing potential applications. We expect that the documentation of relevant information will stimulate scientific efforts to further develop biocompatible electronics or smart materials and to help the research domain better address the medicine, energy, and environmental challenges faced by human societies.

Novel Bilayer Emulsions Costabilized by Zein Colloidal Particles and Propylene Glycol Alginate. 2. Influence of Environmental Stresses on Stability and Rheological Properties

Novel bilayer emulsions co-stabilized by zein colloidal particles (ZCPs) and propylene glycol alginate (PGA) were designed to overcome some limitations of conventional emulsions or Pickering emulsions. The bilayer emulsions of various concentrations of PGA (0.01-1.50%, w/v) and different incorporation sequences of ZCPs and PGA (ZCPs/PGA and PGA/ZCPs) were fabricated using the layer by layer (LBL) electrostatic deposition technique. Influence of environmental stresses (pH 2.5-8.5; temperature 60-80 °C ; ionic strength 0-100 mM NaCl) was focused on the stability and rheological properties of the novel bilayer emulsions. In comparison to the Pickering emulsion stabilized by ZCPs alone, bilayer emulsions exhibited improved stability and unique rheological characteristics under environmental stresses. The microstructure of well-defined spheres existing a branchlike network was observed in bilayer emulsions by TEM. A comprehensive evaluation was made of the physical characteristics and stimuli-responsive behavior of bilayer emulsions. The result provided meaningful information for understanding the changing mechanism of rheology of bilayer emulsions under environmental stresses.

Quercetagetin-Loaded Zein-Propylene Glycol Alginate Ternary Composite Particles Induced by Calcium Ions: Structure Characterization and Formation Mechanism

The complexation of zein and propylene glycol alginate (PGA) was confirmed to improve the entrapment efficiency and loading capacity of quercetagetin (Q) in our previous study. The present work focused on the influence and induction mechanism of calcium ions on structures of Q-loaded zein-PGA ternary composite particles. The incorporation of Ca²⁺ resulted in the formation of aggregates with a large dimension between zein particles, led to obvious conformational, secondary, and tertiary structural changes of zein, and caused the disappearance of crystalline structure of zein. PGA exhibited a fine filamentous network structure and became much thicker and stronger in the presence of Ca²⁺. The presence of Q promoted the affinity and binding capacity of Ca²⁺ to zein and PGA. An interwoven network structure with enhanced firmness and density was observed in Q-loaded zein-PGA composite particles, leading to improved thermal stability. Three potential mechanisms were proposed to explain the structural characteristics induced by Ca²⁺, including particle-particle collision for zein particles, chain-chain association for PGA molecules, and simultaneous cross-linking coupled with aggregating for Q-loaded zein-PGA composite particles.