Dynamic rheological and structural characterization of fish gelatin – Gum arabic coacervate gels cross-linked by tannic acid

Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification

In this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 °C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower tmodel value in the GT3 sample were observed. Additionally, the total phenolic content, antioxidant activity, foam, and emulsion properties of the modified gels increased significantly. This study revealed that gelatins with improved technological and functional properties can be produced by using oxidized phenolic extracts obtained from agricultural industrial food wastes as cross-linking agents in the modification of gelatin.

Natural gums and their derivatives based hydrogels: in biomedical, environment, agriculture, and food industry

The hydrogels based on natural gums and chemically derivatized natural gums have great interest in pharmaceutical, food, cosmetics, and environmental remediation, due to their: economic viability, sustainability, nontoxicity, biodegradability, and biocompatibility. Since these natural gems are from plants, microorganisms, and seaweeds, they offer a great opportunity to chemically derivatize and modify into novel, innovative biomaterials as scaffolds for tissue engineering and drug delivery. Derivatization improves swelling properties, thereby developing interest in agriculture and separating technologies. This review highlights the work done over the past three and a half decades and the possibility of developing novel materials and technologies in a cost-effective and sustainable manner. This review has compiled various natural gums, their source, chemical composition, and chemically derivatized gums, various methods to synthesize hydrogel, and their applications in biomedical, food and agriculture, textile, cosmetics, water purification, remediation, and separation fields.

Incorporation of Prosopis cineraria Extract Improved the Mechanical, Barrier and Antioxidant Properties but Not the Antibacterial Activity of Tigertooth croaker Fish Scale Gelatin Film

Scale gelatin films derived from croaker fish and infused with Prosopis (Prosopis cineraria) extract (PE) at concentrations of 0.3% and 0.7% were produced. A control film, void of extract, was employed for comparative purposes. The thickness of each film was found to be statistically insignificant (p > 0.05). The results show that the highest solubility (78.57 ± 3.57%) was found for the glycerol film, and the least permeability was found for the water vapor (0.74 ± 0.09 ×10-10g s-1m-1Pa-1); however, the water vapor permeability (WVP) and water solubility (WS) of the films that contained PE were considerably lower than those of the control film (p < 0.05). In contrast to the control film, those infused with 0.7% PE exhibited exceptional UV-barrier properties (>99%) and favorable thermal characteristics. The highest and lowest antioxidant activities were found for the 7% Prosopis cineraria extract (56.96 ± 2.6%) and the glycerol film (40.66 ± 2.46%), respectively. No antibacterial activity was observed in these films. Microscopic pictures showed that all three films had a uniform and plain surface. Fourier transform infrared spectroscopy-attenuated total reflectance (FTIR-ATR) analysis revealed distinct amide bands and protein-polyphenol interactions within the films that contained the extract.

Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production

BACKGROUND

The purpose of this study was to evaluate the potential of incorporating wine lees (WL), an inexpensive and widely available high-value winery waste product, into gelatin-based jellies to improve their technological and functional properties. We also aimed to evaluate the suitability of WL as a jelly colorant by comparing it with a commercial colorant.

RESULTS

Wine lees were characterized for their anthocyanin, phenolic, antioxidant, and mineral content. Subsequently, physicochemical, functional, textural, rheological, and thermal analyses were conducted on soft candies containing 21, 14, and 7 g kg-1 WL (labeled as WL30, WL20, and WL10, respectively). The total phenolic, anthocyanin, antioxidant, and cupric-reducing antioxidant capacity (CUPRAC) values of WL30 were determined as 57.80 ± 6.12 mg gallic acid equivalent per kilogram (GAE kg-1 ), 17.58 ± 0.36 mg malvidin-3-glucoside equivalent kg-1 , 0.04 ± 0.01 μg mL-1 , and 45.55 ± 1.00 mmol L-1 Trolox equivalent (TE), respectively. The control sample had the best rheological characteristics, including K', G', and n*, as well as the greatest hardness value, followed by WL30. However, during the storage period, WL30 exhibited superior color stability and retained higher levels of phenolic and anthocyanin components in comparison with the control sample.

CONCLUSION

Wine lees have the potential to be utilized as a natural colorant and alternative flavoring agent in jelly production. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preparation and Characterization of GX-50 and Vitamin C Co-encapsulated Microcapsules by a Water-in-Oil-in-Water (W1/O/W2) Double Emulsion-Complex Coacervation Method

Co-encapsulated xanthoxylin (GX-50) and vitamin C (Vc) microcapsules (GX-50-Vc-M) were prepared by the combination of a water-in-oil-in-water (W1/O/W2) double emulsion with complex coacervation. The W1/O/W2 double emulsion was prepared by two-step emulsification, and it has a uniform particle size of 8.388 μm and high encapsulation efficiencies of GX-50 (85.95%) and Vc (67.35%) under optimized process conditions. Complex coacervation occurs at pHs 4.0-4.7, which has the highest encapsulation efficiency of GX-50 and Vc at pH 4.5. The complex coacervate with tannic acid solidifying (namely, wet microcapsules) has better mechanical properties and also enhances the ability of co-encapsulation of active ingredients. The resulting microcapsules by freeze-drying of wet microcapsules were characterized by UV-vis absorbance spectroscopy (UV-vis), Fourier infrared spectroscopy (FI-IR), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), X-ray diffraction (XRD), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical scavenging, and in vitro permeation measurements. Under optimal conditions, the encapsulation efficiency and drug loading of GX-50-Vc-M for GX-50 and Vc are, respectively, 78.38 ± 0.51 and 59.34 ± 0.56%, and 35.6 ± 0.68 and 29.8 ± 0.92%. A slight shift in the FTIR peak between single GX-50 or Vc and GX-50-Vc-M confirmed the successful co-encapsulation of GX-50 and Vc in microcapsules. GX-50-Vc-M has bridged irregular spherical aggregates, while GX-50 and Vc are, respectively, encapsulated in hydrophobic and hydrophilic cavities of microcapsules in an amorphous dissolved state. GX-50-Vc-M has the highest DPPH· radical scavenging rate of 62.51%, and the scavenging process of GX-50-Vc-M on DPPH· radicals is more in line with the pseudo-second-order kinetic equation model. Moreover, the in vitro permeation of GX-50 and Vc in GX-50-Vc-M can reach maximum values of 40 and 60%, respectively. This concludes that GX-50-Vc-M is a promising delivery system for the penetration of the antioxidant into the deeper layers of the skin for the antioxidant effect.

Chitosan-Based Hydrogel-Incorporated Trp-CDs with Antibacterial Properties and pH-Mediated Fluorescence Response as a Smart Food Preservation Material

The great problem of food spoilage is causing food waste worldwide. However, prolonging the shelf life of food and responding to spoilage are good strategies for dealing with this problem. Herein, we present the design of multifunctional chitosan-based hydrogel-incorporated tryptophan carbon quantum dots (Trp-CDs) with antibacterial properties and pH-mediated fluorescence response (pH = 1-13). This chitosan (CS)/tannic acid (TA)/Trp-CDs hydrogel (CTTC hydrogel) was rapidly formed by a high density of hydrogen bonds and has the advantages of good mechanical properties (1628.55 kPa, 280%), washability (5-10 min), antioxidant activity (95.83%), and antibacterial properties. In practical application with fruits, the hydrogel significantly prolonged the shelf life of strawberries by at least 5 days and oranges by 20 days under ambient conditions. In particular, the hydrogel has good pH-mediated fluorescence responsiveness and reversibility due to doping with Trp-CDs, laying a foundation for its application in response to food spoilage.

Fast synthesis of [1,2,3]-triazole derivatives on a Fe/Cu-embedded nano-catalytic substrate

Triazoles are biologically important compounds that play a crucial role in biomedical applications. In this study, we present an innovative and eco-friendly nanocatalyst system for synthesizing compounds via the click reaction. The system is composed of Arabic gum (AG), iron oxide magnetic nanoparticles (Fe3O4 MNPs), (3-chloropropyl) trimethoxysilane (CPTMS), 2-aminopyridine (AP), and Cu(i) ions. Using AP as an anchor for Cu(i) ions and Fe3O4 MNPs allows facile separation using an external magnet. The hydrophilic nature of the Fe3O4@AG/AP-Cu(i) nanocomposite makes it highly efficient in water as a green solvent. The highest reaction efficiency (95.0%) was achieved in H2O solvent with 50.0 mg of nanocatalyst for 60 min at room temperature. The reaction yield remained consistent for six runs, demonstrating the stability and effectiveness of the catalyst.

Complex Modification Orders Alleviate the Gelling Weakening Behavior of High Microbial Transglutaminase (MTGase)-Catalyzed Fish Gelatin: Gelling and Structural Analysis

In this paper, the effects of different modification orders of microbial transglutaminase (MTGase) and contents of pectin (0.1-0.5%, w/v) on the gelling and structural properties of fish gelatin (FG) and the modification mechanism were studied. The results showed that the addition of pectin could overcome the phenomenon of high-MTGase-induced lower gelling strength of gelatin gels. At a low pectin content, the modification sequences had non-significant influence on the gelling properties of modified FG, but at a higher pectin content (0.5%, w/v), P0.5%-FG-TG had higher gel strength (751.99 ± 10.9 g) and hardness (14.91 ± 0.33 N) values than those of TG-FG-P0.5% (687.67 ± 20.98 g, 12.18 ± 0.45 N). Rheology analysis showed that the addition of pectin normally improved the gelation points and melting points of FG. The structural results showed that the fluorescence intensity of FG was decreased with the increase in pectin concentration. Fourier transform infrared spectroscopy analysis indicated that the MTGase and pectin complex modifications could influence the secondary structure of FG, but the influenced mechanisms were different. FG was firstly modified by MTGase, and then pectin (P-FG-TG) had the higher gelling and stability properties.

Hypericum perforatum Oil and Vitamin A Palmitate-Loaded Gelatin Nanofibers Cross-Linked by Tannic Acid as Wound Dressings

Recent studies in wound dressing applications offer new therapies to promote the wound healing process. The main strategy of this study is to combine the traditional perspective of using medicinal oils with polymeric scaffolds manufactured by an engineering approach to fabricate a potential tissue engineering product that provides both new tissue formation and wound healing. Thus, Hypericum perforatum oil (HPO) and vitamin A palmitate (VAP) incorporated gelatin (Gt) nanofibrous scaffolds were successfully prepared by the electrospinning method. Tannic acid (TA) was used as the cross-linking agent. The amounts of VAP and HPO loaded in the base Gt solution [15% w/v in 4:6 v/v acetic acid/deionized water] were 5 and 50 wt % (based on the weight of Gt), respectively. The obtained scaffolds were studied regarding their microstructure, chemical structure, thermal stability, antibacterial activity, in vitro release study, and cellular proliferation assay. In the light of these studies, it was determined that VAP and HPO were incorporated successfully in Gt nanofibers cross-linked with TA. Release kinetic tests confirmed that the patterns of TA and VAP release were consistent with the Higuchi model, whereas HPO release was consistent with the first-order kinetic model. In addition, this membrane was biocompatible with L929 fibroblast cells and had antibacterial activity and thermal stability. This preliminary study suggests potential applicability of the proposed dressing to treat skin wounds in clinics.

Preparation of β-ionone microcapsules by gelatin/pectin complex coacervation

β-ionone has a unique violet odor and good biological activity, which is an essential fragrance component and potential anticancer drug. In this paper, β-ionone was encapsulated using complex coacervation of gelatin and pectin, followed by cross-linking with glutaraldehyde. The pH value, wall material concentration, core-wall ratio, homogenization conditions, and curing agent content were investigated in the single-factor experiments. For example, the encapsulation efficiency increased with the homogenization speed, which reached a relatively high value at 13000 r/min for 5 min. The gelatin/pectin ratio (3:1, w/w) and pH value (4.23) significantly affected the size, shape, and encapsulation efficiency of the microcapsule. The fluorescence microscope and SEM were used to characterize the morphology of the microcapsules, in which the microcapsule has a stable morphology, uniform size, and spherical multinuclear structure. FTIR measurements confirmed the electrostatic interactions between gelatin and pectin during complex coacervation. Thermogravimetric analysis (TGA) revealed that the microcapsules could maintain good thermal stability over 260 °C. The release rate of β-ionone microcapsule was only 20.6 % after 30 days at the low temperature of 4 °C. These findings provide an effective carrier to deliver flavors like β-ionone and could be useful in the fields of daily chemicals and textiles.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil

BACKGROUND

Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation. No reports regarding the use of dairy protein/vegetable protein/polysaccharide blends as wall material for the microencapsulation of CO have been published. Therefore, this work analyzed the behavior of a whey protein concentrate (WPC)/soy protein isolate (SPI)/arabic gum (AG) blend as wall material. The complex coacervation (CC) process was studied: pH, 4.0; total solid content, 30% w/v; WPC/SPI/AG ratio, 8:1:1 w/w/w; stirring speed, 600 rpm; time, 30 min; room temperature.

RESULTS

The oxidative stability index (OSI) of CO (3.25 ± 0.16 h) was significantly increased after microencapsulation (around four times higher). Furthermore, the well-known matrix-forming ability of AG and WPC helped increase the OSI of microencapsulated oils. Meanwhile, SPI contributed to the increase of the encapsulation efficiency due to its high viscosity. Enhanced properties were observed with CC: encapsulation efficiency (up to 79.88%), OSIs (from 11.25 to 12.52 h) and thermal stability of microcapsules given by the denaturation peak temperatures of WPC (from 77.12 to 86.00 °C). No significant differences were observed in the fatty acid composition of bulk and microencapsulated oils.

CONCLUSION

Microcapsules developed from complex coacervates based on the ternary blend represent promising omega-3-rich carriers for being incorporated into functional foods.

Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese

Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, 0.4%, 0.8%, 1.2%, or 1.6%) were evaluated using 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) assays. In addition, the rheological properties and structural characteristics of the processed cheeses were investigated using rheometry, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Then, the final printed products were analyzed for comparative molding effects and dimensional characteristics. it was found that apple polyphenols can significantly improve the antioxidant activity of processed cheese. When the amount of apple polyphenols added was 0.8%, the 3D shaping effect was optimal with a porosity rate of 4.1%. Apple polyphenols can be used as a good antioxidant additive, and the moderate addition of apple polyphenols can effectively improve the antioxidant and structural stability of 3D-printed processed cheese.

Hydrogen bond-driven assembly of coral-like soy protein isolate-tannic acid microcomplex for encapsulation of limonene

BACKGROUND

The encapsulation of flavor and aroma compounds has great potential in foods, while effective preparation in the food industry is still a great challenge. Inspired by leather tanning, tannic acid (TA) was used for deep crosslinking through hydrogen bond-driven assembly on soy protein isolate for encapsulating limonene with a high loading ratio.

RESULTS

The added TA changed the protein structure and formed a limonene-loaded microcomplex. The morphology of these microcomplexes changed from smooth to rough, followed by the formation of smooth nanoparticle aggregates, by changing the amount of TA. The encapsulation efficiency and loading ratio were increased from 0.78% and 4.30% to 59.32% and 45.78% after increasing TA from 1.875 to 60 mg mL^-1 . The result of confocal laser scanning microscopy indicated that limonene is evenly distributed in microcomplexes. Additionally, the results of thermal stability demonstrated protection of limonene by soy protein-tannic acid microcomplex.

CONCLUSION

It is suggested that the added TA improved the encapsulation efficiency and loading ratio. Limonene is loaded in the complex in two ways. The present research provides a new and easy path for the preparation of the non-thermal soy protein aroma carrier. © 2022 Society of Chemical Industry.

High-Axial-Aspect Tannic Acid Microparticles Facilitate Gelation and Injectability of Collagen-Based Hydrogels

Injectable collagen-based hydrogels offer great promise for tissue engineering and regeneration, but their use is limited by poor mechanical strength. Herein, we incorporate tannic acid (TA) to tailor the rheology of the corresponding hydrogels while simultaneously adding the therapeutic benefits inherent to this polyphenolic component. TA in the solution form and needle-shaped TA microparticles are combined with collagen and the respective systems studied for their time-dependent sol-gel transitions (from storage to body temperatures, 4-37 °C) as a function of TA concentration. Compared to systems incorporating TA microparticles, those with dissolved TA, applied at a similar concentration, generate a less significant enhancement of the elastic modulus. Premature gelation at a low temperature and associated colloidal arrest of the system are proposed as a main factor explaining this limited performance. A higher yield stress (elastic stress method) is determined for systems loaded with TA microparticles compared to the system with dissolved TA. These results are interpreted in terms of the underlying interactions of TA with collagen, as probed by spectroscopy and isothermal titration calorimetry. Importantly, hydrogels containing TA microparticles show high cell viability (human dermal fibroblasts) and comparative cellular activity relative to the collagen-only hydrogel. Overall, composite hydrogels incorporating TA microparticles demonstrate a new, simple, and better-performance alternative to cell culturing and difficult implantation scenarios.

Tannic acid: a versatile polyphenol for design of biomedical hydrogels

Tannic acid (TA), a natural polyphenol, is a hydrolysable amphiphilic tannin derivative of gallic acid with several galloyl groups in its structure. Tannic acid interacts with various organic, inorganic, hydrophilic, and hydrophobic materials such as proteins and polysaccharides via hydrogen bonding, electrostatic, coordinative bonding, and hydrophobic interactions. Tannic acid has been studied for various biomedical applications as a natural crosslinker with anti-inflammatory, antibacterial, and anticancer activities. In this review, we focus on TA-based hydrogels for biomaterials engineering to help biomaterials scientists and engineers better realize TA's potential in the design and fabrication of novel hydrogel biomaterials. The interactions of TA with various natural or synthetic compounds are deliberated, discussing parameters that affect TA-material interactions thus providing a fundamental set of criteria for utilizing TA in hydrogels for tissue healing and regeneration. The review also discusses the merits and demerits of using TA in developing hydrogels either through direct incorporation in the hydrogel formulation or indirectly via immersing the final product in a TA solution. In general, TA is a natural bioactive molecule with diverse potential for engineering biomedical hydrogels.

Seaweed Phenolics as Natural Antioxidants, Aquafeed Additives, Veterinary Treatments and Cross-Linkers for Microencapsulation

Driven by consumer demand and government policies, synthetic additives in aquafeed require substitution with sustainable and natural alternatives. Seaweeds have been shown to be a sustainable marine source of novel bioactive phenolic compounds that can be used in food, animal and aqua feeds, or microencapsulation applications. For example, phlorotannins are a structurally unique polymeric phenolic group exclusively found in brown seaweed that act through multiple antioxidant mechanisms. Seaweed phenolics show high affinities for binding proteins via covalent and non-covalent bonds and can have specific bioactivities due to their structures and associated physicochemical properties. Their ability to act as protein cross-linkers means they can be used to enhance the rheological and mechanical properties of food-grade delivery systems, such as microencapsulation, which is a new area of investigation illustrating the versatility of seaweed phenolics. Here we review how seaweed phenolics can be used in a range of applications, with reference to their bioactivity and structural properties.

Gelatin and Tannic Acid Based Iongels for Muscle Activity Recording and Stimulation Electrodes

Iongels are soft ionic conducting materials, usually composed of polymer networks swollen with ionic liquids (ILs), which are being investigated for applications ranging from energy to bioelectronics. The employment of iongels in bioelectronic devices such as bioelectrodes or body sensors has been limited by the lack of biocompatibility of the ILs and/or polymer matrices. In this work, we present iongels prepared from solely biocompatible materials: (i) a biobased polymer network containing tannic acid as a cross-linker in a gelatin matrix and (ii) three different biocompatible cholinium carboxylate ionic liquids. The resulting iongels are flexible and elastic with Young's modulus between 11.3 and 28.9 kPa. The morphology of the iongels is based on a dual polymer network system formed by both chemical bonding due to the reaction of the gelatin's amines with the polyphenol units and physical interactions between the tannic acid and the gelatin. These biocompatible iongels presented high ionic conductivity values, from 0.003 and up to 0.015 S·cm^-1 at room temperature. Furthermore, they showed excellent performance as a conducting gel in electrodes for electromyography and electrocardiogram recording as well as muscle stimulation.

Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols

This study was designed to investigate the formation of camellia oil body (OB) emulsion gels covalently cross-linked by oxidized polyphenols: catechin (OCT), caffeic acid (OCF), chlorogenic acid (OCA), and tannic acid (OTA). The structural characteristics, thermal stabilities, antioxidant activities, rheological properties, and lipid digestion kinetics of the cross-linked OB-polyphenol emulsion gels were studied. The results of free sulfhydryl and amino group contents, FT-IR, fluorescence spectroscopy, surface hydrophobicity and thermal stability analyses confirmed the formation of covalent interactions between polyphenols and OB emulsions. Based on the second-order structural kinetic model, OB emulsion gel cross-linked by OTA had stronger intermolecular interactions and more developed 3-D network structures than those of OCA, OCF and OCT. Furthermore, lipid digestion kinetics showed that the cross-linking of polyphenols with the OBs slowed down the disintegration of protein matrix under gastric conditions, resulting in delay the release of free fatty acid, which was confirmed by CLSM observations.

Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts

In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, k_gel, gel strength, and t_model values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 ± 0.28, 33.80 ± 0.54, 25.78 ± 0.24 °C, respectively. The addition of GP caused a 14% increase in T_g by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.

Crosslinkers for polysaccharides and proteins: Synthesis conditions, mechanisms, and crosslinking efficiency, a review

Polysaccharides and proteins are important macromolecules for developing hydrogels devoted to biomedical applications. Chemical hydrogels offer chemical, mechanical, and dimensional stability than physical hydrogels due to the chemical bonds among the chains mediated by crosslinkers. There are many crosslinkers to synthesize polysaccharides and proteins based on hydrogels. In this review, we revisited the crosslinking reaction mechanisms between synthetic or natural crosslinkers and polysaccharides or proteins. The selected synthetic crosslinkers were glutaraldehyde, carbodiimide, boric acid, sodium trimetaphosphate, N,N'-methylene bisacrylamide, and polycarboxylic acid, whereas the selected natural crosslinkers included transglutaminase, tyrosinase, horseradish peroxidase, laccase, sortase A, genipin, vanillin, tannic acid, and phytic acid. No less important are the reactions involving click chemistry and the macromolecular crosslinkers for polysaccharides and proteins. Literature examples of polysaccharides or proteins crosslinked by the different strategies were presented along with the corresponding highlights. The general mechanism involved in chemical crosslinking mediated by gamma and UV radiation was discussed, with particular attention to materials commonly used in digital light processing. The evaluation of crosslinking efficiency by gravimetric measurements, rheology, and spectroscopic techniques was presented. Finally, we presented the challenges and opportunities to create safe chemical hydrogels for biomedical applications.

Effect of crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

The crosslinking and drying method of microcapsules prepared by complex coacervation has been investigated in order to reach a better control of the oxidative stability of final powder product. Methyl...

Encapsulation of Natural Bioactive Compounds by Electrospinning-Applications in Food Storage and Safety

Packaging is used to protect foods from environmental influences and microbial contamination to maintain the quality and safety of commercial food products, to avoid their spoilage and to extend their shelf life. In this respect, bioactive packaging is developing to additionally provides antibacterial and antioxidant activity with the same goals i.e., extending the shelf life while ensuring safety of the food products. New solutions are designed using natural antimicrobial and antioxidant agents such as essential oils, some polysaccharides, natural inorganic nanoparticles (nanoclays, oxides, metals as silver) incorporated/encapsulated into appropriate carriers in order to be used in food packaging. Electrospinning/electrospraying are receiving attention as encapsulation methods due to their cost-effectiveness, versatility and scalability. The electrospun nanofibers and electro-sprayed nanoparticles can preserve the functionality and protect the encapsulated bioactive compounds (BC). In this review are summarized recent results regarding applications of nanostructured suitable materials containing essential oils for food safety.

Water Uptake as a Crucial Factor on the Properties of Cryogels of Gelatine Cross-Linked by Dextran Dialdehyde

We investigated the water sorption properties of macroporous cryogels of gelatine (Gel) and dextran dialdehyde (DDA) prepared via cryogelation at 260 K and following the freeze drying processes. Water vapour sorption isotherms for aerogels were studied at 293 K by two independent methods: static-gravimetric and dynamic vapour sorption (DVS) over a water activity range of 0.11-1.0. Experimental data were fitted by use of the Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models. The BET model (for a water activity range of 0.1 ≤ p/po ≤ 0.5) was used to calculate the sorption parameters of the studied cryogels (the monolayer capacity, surface area and energy of interaction). In comparison with BET, the GAB model can be applied for the whole range of water activities (0.1 ≤ p/po ≤ 0.95). This model gave an almost perfect correlation between the experimental and calculated sorption isotherms using nonlinear least squares fitting (NLSF). Confocal Laser Scanning Microscopy (CLSM) was used to confirm the structural differences between various DDA:Gel cryogel compositions. Thermogravimetric analysis and DSC data for aerogels DDA:Gel provided information regarding the bonded water loss, relative remaining water content of the material and the temperature of decomposition. Estimation of the amount of bound water in the cryogels after the freeze drying process as well as after the cycle of treatment of cryogels with high humidity and drying was performed using DSC. The results of the DSC determinations showed that cryogels with higher gelatin content had higher levels of bonded water.

Synergistic effects of graphene quantum dots and carbodiimide in promoting resin-dentin bond durability

OBJECTIVE

Resin-based dental adhesion is mostly utilized in minimally invasive operative dentistry. However, improving the durability and stability of resin-dentin bond interfaces remain a challenge. Graphene quantum dots (GQDs) reinforced by 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC) were introduced to modify the resin-dentin bond interfaces, thereby promoting their durability and stability.

METHODS

GQDs, EDC, and EDC+GQDs groups were designed to evaluate the effects of GQDs and EDC on collagenase activity, the interaction of GQDs with collagen, and the resin-dentin interface. First, the effects of GQDs and EDC on collagenase activity was evaluated by Collagenase (EC 3.4.24.3) reacting with its substrate. The interaction of GQDs and EDC with collagen were evaluated by cross-linking degree analysis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis, attenuated total reflection Fourier transform infrared spectroscopy and enzymatic hydrolysis. Second, the acid-etched and rinse adhesive system was used to evaluate the resin-dentin bond on the basis of microtensile bond strength, in situ zymography and fluorescence confocal laser scanning microscopy.

RESULTS

GQDs could inhibit collagenase activity. GQDs with the aid of EDC could cross-link collagen via covalent bonds and improve the anti-enzymatic hydrolysis of collagen. In the resin-dentin adhesion model, the μTBS of the EDC+GQDs group was significantly higher than the other control groups after thermocycling. The addition of EDC to GQDs could inhibit matrix metalloproteinase activity and promote the integrity of the bonding interfaces after thermocycling.

SIGNIFICANCE

This study presents a novel strategy to modify the resin-dentin interface and provides a new application for GQDs. This strategy has the potential to improve the durability of resin-based restoration in dentistry.

Preparation and characterization of konjac glucomannan and gum arabic composite gel

Compounding is a safe method to avoid limitations of a singular gel. Here, composite gels were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), water solubility index (WSI), water absorption index (WAI), texture profile analysis (TPA) and rheological analysis. The gel stratified when GA concentration ≥ 2.5%. FTIR indicated that the interactions of KGM and GA were mainly related to hydrogen bonds and acetyl groups, and the solution separated from gels only included GA and water molecules. The microstructures became denser and contained smaller holes at high GA concentrations as seen by SEM. WSI and WAI both increased with GA increasing. Hardness and springiness dropped when GA concentration increased from 0 to 2.0%, but they increased when GA increased from 2.0% to 4.0%. Rheological analysis showed the gels were non-Newtonian pseudoplastic fluids, with anti-thixotropy (GA ≤ 3.5%) and thixotropy (GA ≥ 4.0%). Furthermore, the gels could be classified as non-covalent gels, with higher gel strength at high GA concentrations. The non-covalent linkages included hydrogen bonding and hydrophobic interaction, and hydrogen bonding held the dominated status. Therefore, KGM and GA have antagonistic and synergistic effects.

Co-encapsulation of L-ascorbic acid and quercetin by gelatin/sodium carboxymethyl cellulose coacervates using different interlayer oils

A two-step emulsification prior to complex coacervation was employed to develop a co-encapsulation technology of hydrophilic and hydrophobic components for nutrition enhancement. Processing parameters of mononuclear ellipse-like microcapsules using gelatin and sodium carboxymethyl cellulose as wall materials were evaluated. The particle size and morphology of microcapsules and the encapsulation efficiency of L-ascorbic acid were significantly affected by the water-oil phase ratio and total biopolymer concentration. The L-ascorbic acid and quercetin co-encapsulated microcapsules with an average size of 65.26 µm showed good physical and chemical stability. The encapsulation efficiencies of L-ascorbic acid and quercetin were 69.91% and 88.21%, respectively. To predict the potential of functional lipids as hydrophobic carriers, microcapsules using soybean oil, olive oil, fish oil, and conjugated linoleic acid as interlayer oils were developed. The encapsulation efficiencies of hydrophobic compounds carried by different oils were similarly high (88.21-93.08%), whereas, hydrophilic ones carried by conjugated linoleic acid had the lowest encapsulation efficiency (32.54%). The interface tension results indicated that the interfacial stability was impaired by a competitive relation between conjugated linoleic acid and hydrophobic emulsifier at the interface, due to their structural similarity. These results provided the guidance for improving the quality of interlayer oils from microcapsules.

A self-matching, ultra-fast film forming and washable removal bio-crosslinked hydrogel films for perishable fruits

Spoilage of food has aggravated the issue of food shortage worldwide. Here, we report a strategy for ultrafast hydrogel film forming within 10 s on fruit surfaces with good self-matching, washable removal and preservative property. This carboxymethyl chitosan (CMCS)/tannic acid (TA) hydrogel film (CTHF) is fabricated by bio-material of CMCS and TA via in-situ rapidly crosslinking with high-density hydrogen bonds. Simply blending TA and CMCS solution at room temperature can form CTHF with different roughness (Ra: ranges from 123 to 1.55 nm) on different fruit surfaces, so as to perfectly match the hydrogel protective layer of pericarp. The CTHF slows down fruit decay by its outstanding antioxidant and antibacterial activity. It is soluble and easily removed (within 3-5 min) by washing without environmental pollution and food safety issues. As natural polymer, CTHF shows high promise as sustainable substitutes for conventional plastics packing because of its non-toxic, edible, biodegradable, and environmentally friendly.

Antimicrobial bio-nanocomposite films based on gelatin, tragacanth, and zinc oxide nanoparticles - Microstructural, mechanical, thermo-physical, and barrier properties

Gelatin and tragacanth were employed to fabricate antimicrobial nanocomposites with 1, 3, and 5% zinc oxide nanoparticles (ZnO-NPs). FT-IR and XRD proved new chemical interactions among GEL/TGC/ZnO-NPs and higher crystallinity of nanocomposites, respectively. DSC showed a significant increase in melting point temperature (T_m) from ~ 90 to ~ 93-101 °C after adding 1-5% ZnO-NPs. Ultimate tensile strength (UTS) was remarkably increased to 31.21, 34.57, and 35.06 MPa, as well as Young's Modulus to 287.44, 335.47, and 367.04 MPa after incorporating 1, 3, and 5% ZnO-NPs. The ZnO-NPs dose-dependently reduced the water vapor permeability (WVP) of the films. FE-SEM analysis from surface and cross-section illustrated the compact and homogenous structure of the nanocomposites even up to 5% ZnO-NPs. The ZnO-NPs-containing nanocomposites had a good antimicrobial activity (~10-20 mm) against both Staphylococcus aureus and Escherichia coli. Generally, the results indicated that the prepared nanocomposite films are promising antimicrobial bio-materials for food packaging.

Designable Carboxymethylpachymaran/Metal Ion Architecture on Sunflower Sporopollenin Exine Capsules as Delivery Vehicles for Bioactive Macromolecules

There are multiple obstacles in the gastrointestinal tract (GIT) for oral administration of bioactive macromolecules. Here, we engineered an oral delivery vehicle (sporopollenin exine capsules with carboxymethylpachymaran (CMP)/metal ion modification) with targeted release based on food-grade ingredients and processing operations. Then, the interaction and binding mechanisms between CMP and metal ions in the vehicle were investigated. By using β-galactosidase (β-Gal) as a model protein, the systems were characterized for the surface morphology and monitored by the in vitro release profile of β-Gal. Notably, the CMP/metal ion systems not only markedly decreased the CMP dosage but also achieved a valid long-term release compared with the previously reported CMP system. Among all the systems, the CMP/3% AlCl₃ system showed the best ability to control the release with the maximum residual activity of β-Gal at nearly 72% after 24 h of treatment. Subsequently, the interaction mechanism between CMP and metal ions within the system was characterized by the perspectives of microstructure, rheological properties, and spectroscopy characteristics. The results indicated that the low pH conditions are conducive to the further cross-linking of CMP and metal ions, resulting in a high gel strength and thus a dense structure, which can impact the controlled release of β-Gal in the GIT. Overall, the system may be utilized in the administration of medical and functional foods, specifically for the delivery of bioactive proteins via the oral route.

Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions

In this study, the strategy of utilizing a model hydrophobic molecule, octenyl succinic anhydride (OSA), to inhibit over-aggregation of MP during heating, aiming to alleviate high temperature-induced textural deterioration of MP gels, was proposed, and a series of experiments were conducted to verify the effectiveness. The results showed that the effect was positively dependent on the concentrations of OSA. The addition of OSA at a concentration of 4 g/kg to 24 g/kg delayed the gelation temperature of MP, as confirmed by the DSC results, and inhibited the aggregation of MP through hydrophobic interactions between OSA and MP, as revealed by fluorescence and FTIR spectroscopy. Furthermore, when the concentration of OSA increased from 4 g/kg to 12 g/kg, the controlled aggregation of MP improved the gel properties of MP formed at high temperature, but when the concentration reached 24 g/kg, the protein aggregation was too inhibited to form developed gel networks.