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Cheng Q, Liu C, Zhao J, Guo F, Qin J, Wang Y. Hyaluronic acid promotes heat-induced gelation of ginkgo seed proteins. Food Chem 2024; 463:141114. [PMID: 39243628 DOI: 10.1016/j.foodchem.2024.141114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 06/27/2024] [Accepted: 09/01/2024] [Indexed: 09/09/2024]
Abstract
This study aimed to investigate how varying concentrations (0.01-0.5 %, w/v) and molecular weights (50, 500, 1500 kDa) of hyaluronic acid (HA) affect the physicochemical properties of heat-induced ginkgo seed protein isolate (GSPI)-HA composite gel. Incorporating HA increased viscosity (up to 14 times) and charge (up to 23 %) of GSPI-HA aggregates, while reducing particle size (up to 31 %) and improving gel texture, particularly with high molecular weight HA. However, high concentrations (0.5 %, w/v) of HA weakened gel texture. Non-covalent bonds primarily drive the formation of a continuous gel network between HA and GSPI, resulting in small pores and enhanced hydration properties. With increasing HA molecular weight, non-covalent interactions between GSPI and HA increased, leading to improved gel thermal stability. Overall, the study suggests that manipulating the molecular weight and concentration of HA can enhance the gelling properties of GSPI, leading to the development of a diverse array of GSPI-HA composite gels with varied properties.
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Affiliation(s)
- Qiao Cheng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Fengxian Guo
- Fujian Province Key Laboratory for Development of Bioactive Material from Marine Algae, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, China
| | - Jiawei Qin
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China.
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2
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Tan C. Hydrogel delivery systems of functional substances for precision nutrition. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 112:301-345. [PMID: 39218505 DOI: 10.1016/bs.afnr.2024.07.001] [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: 09/04/2024]
Abstract
Hydrogel delivery systems based on polysaccharides and proteins have the ability to protect functional substances from chemical degradation, control/target release, and increase bioavailability. This chapter summarizes the recent progress in the utilization of hydrogel delivery systems for nutritional interventions. Various hydrogel delivery systems as well as their preparation, structure, and properties are given. The applications for the encapsulation, protection, and controlled delivery of functional substances are described. We also discuss their potential and challenges in managing chronic diseases such as inflammatory bowel disease, obesity, liver disease, and cancer, aiming at providing theoretical references for exploring novel hydrogel delivery systems and their practical prospects in precise nutritional interventions.
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Affiliation(s)
- Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education. School of Food and Health, Beijing Technology & Business University, Beijing, P.R. China.
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3
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Dai MQ, Wang XC, Gao LY, Zhang LC, Lai B, Wang C, Yan JN, Wu HT. Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3749-3756. [PMID: 38234140 DOI: 10.1002/jsfa.13259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 12/27/2023] [Accepted: 12/31/2023] [Indexed: 01/19/2024]
Abstract
BACKGROUND Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed. RESULTS The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L-1 ) and ML (0.3 mol L-1 ) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG-ML and CG-BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG-ML and CG-BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG-BWA-ML has good chewing properties. CONCLUSION These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Meng-Qi Dai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xue-Chen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ling-Yi Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Chao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan, China
| | - Bin Lai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Ce Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
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4
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Namli S, Guven O, Simsek FN, Gradišek A, Sumnu G, Yener ME, Oztop M. Effects of deacetylation degree of chitosan on the structure of aerogels. Int J Biol Macromol 2023; 250:126123. [PMID: 37543264 DOI: 10.1016/j.ijbiomac.2023.126123] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 06/10/2023] [Accepted: 08/01/2023] [Indexed: 08/07/2023]
Abstract
Chitosan aerogels, obtained by (supercritical) CO2 drying of hydrogels, are novel adsorbents because of their large surface area and high porosity. Intrinsic properties of chitosan such as molecular weight (MW) and degree of deacetylation (DDA) had large impacts on the characteristics of chitosan aerogels. Although there are a few studies about the effects of solely DDA or MW on aerogel structure, none of them has focused on the mutual effects. The study aims to investigate the combined effects of MW and DDA of chitosan on aerogel properties. Hydrogels were produced in beads form by physical gelation of the chitosan solutions (2 % w/v in acetic acid of 1 %, v/v) in an alkaline environment (NaOH, 4 N). Supercritical CO2 dried aerogels were examined with respect to the bulk density, diameter as well as pore characteristics, and surface area by Barrett-Joyner-Halenda (BJH) and Brunauer-Emmett-Teller (BET) methods, respectively. Morphologies of aerogels were also examined by Scanning Electron Microscopy (SEM) images and structural changes of aerogels were observed by Fourier Transform Infrared (FTIR) Spectroscopy. Additional to BET-BJH analysis, proton relaxation dispersion was measured by Fast Field Cycling NMR (FFC-NMR) to determine the pore volume of the aerogels. Compact structures were obtained for higher MW chitosan and lower MW chitosans with higher DDA increasing the aerogel diameters. All types of aerogels obtained by different chitosan characteristics (MW and DDA) showed a porous structure and the highest DDA with the lowest MW caused the minimum bulk density with the highest water absorption rate. Although different N2 adsorption-desorption profiles were obtained in terms of pore volumes; all aerogels had Type IV isotherms with Type H1 hysteresis curve. FFC-NMR experiments showed that the coherence length values were associated with the pore volumes and FFC-NMR experiments were found to be meaningful as supportive experiments for the characterization of aerogels.
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Affiliation(s)
- Serap Namli
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey.
| | - Ozge Guven
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey.
| | - Feyza Nur Simsek
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey.
| | - Anton Gradišek
- Jozef Stefan Institute, Department of Solid State Physics and Department of Intelligent Systems, Jamova cesta 39, SI-1000 Ljubljana, Slovenia.
| | - Gulum Sumnu
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey.
| | - Meryem Esra Yener
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey.
| | - Mecit Oztop
- Middle East Technical University, Department of Food Engineering, Ankara, Turkey.
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5
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Effects of Different pH on Properties of Heat-induced Auricularia auricula-judae polysaccharide-whey protein isolate Composite Gels. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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6
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Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023; 9:68. [PMID: 36661834 PMCID: PMC9857866 DOI: 10.3390/gels9010068] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.
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Affiliation(s)
- Adonis Hilal
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
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7
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Zhu Q, Han K, Wei W, Zhang L, Gao J, Wu T, Zhao T, Chen H, Zhang M. Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion. Int J Biol Macromol 2022; 223:961-970. [PMID: 36379280 DOI: 10.1016/j.ijbiomac.2022.11.092] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 10/12/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022]
Abstract
Cold-set interpenetrating polymer network gels as riboflavin (RF) delivery vehicles based on wheat bran arabinoxylans (AX) and pea protein isolate (PPI) were developed via enzymatic-crosslinking. The impact of AX concentrations on the physicochemical property, in vitro digestion property and microstructure of IPN gels was explored. Increased concentrations of AX enhanced the viscoelasticity of IPN gels and resulted in a more compact microstructure. However, at a concentration of 5.0 % (w/v), the faster and stronger crosslinking of AX molecules caused separate network gel between PPI and AX. The IPN gel improved the encapsulation efficiency and release property of embedded RF as compared to PPI gel. SEM results showed that IPN gel maintained a complete network structure after gastric digestion. Particularly, the IPN gel with 1.0 % AX exhibited a homogeneous and complete network structure even after intestinal digestion, which explained the reason for the highest encapsulation efficiency and lowest release ratios of RF.
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Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China
| | - Kexin Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Lujia Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Jianbiao Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong, 510610, PR China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, PR China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China.
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8
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Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights ( Lokum): A TD-NMR Relaxometry Study. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:1819-1831. [PMID: 36570038 PMCID: PMC9775206 DOI: 10.1021/acsfoodscitech.2c00222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 11/07/2022] [Accepted: 11/07/2022] [Indexed: 12/02/2022]
Abstract
Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and 30% sucrose-containing Turkish delights were found to exhibit an amorphous structure. Time-domain NMR relaxometry experiments were also conducted on delights by measuring T 2 relaxation times, and two distinct proton populations were observed in all formulations. The use of different syrup types at different substitution levels led to significant changes in the relaxation times (T 2a and T 2b) of the samples, indicating that the relaxation spectrum might be used as a fingerprint for Turkish delights containing different types and amounts of syrup types. Second moment (M 2) values which were measured from the signal acquired using a magic sandwich echo pulse sequence were also found to be an effective and promising indicator to detect the crystallinity of Turkish delights.
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Affiliation(s)
- Pelin Pocan
- Department
of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, 42080 Konya, Turkey,Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
| | - Leonid Grunin
- Resonance
Systems GmbH, D-73230 Kirchheim unter Teck, Germany
| | - Mecit Halil Oztop
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey,. Phone: +90 312 210 5634. Fax: +90 312 210 27
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9
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Shen C, Chen W, Li C, Chen X, Cui H, Lin L. 4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107873] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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11
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Du YN, Yan JN, Xu SQ, Wang YQ, Wang XC, Wu HT. Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum. Food Chem 2022; 405:134759. [DOI: 10.1016/j.foodchem.2022.134759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/23/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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12
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Kaur M, Bains A, Chawla P, Yadav R, Kumar A, Inbaraj BS, Sridhar K, Sharma M. Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 2022; 8:432. [PMID: 35877517 PMCID: PMC9320064 DOI: 10.3390/gels8070432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022] Open
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | - Anil Kumar
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | | | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de L’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
| | - Minaxi Sharma
- Laboratoire de Chimie Verte et Produits Biobasés, Département Agro Bioscience et Chimie, Haute Ecole Provinciale du Hainaut-Condorcet, 11, Rue de la Sucrerie, 7800 Ath, Belgium
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13
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Sabaghi M, Tavasoli S, Hoseyni SZ, Mozafari M, Degraeve P, Katouzian I. A critical review on approaches to regulate the release rate of bioactive compounds from biopolymeric matrices. Food Chem 2022; 382:132411. [DOI: 10.1016/j.foodchem.2022.132411] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 01/23/2022] [Accepted: 02/07/2022] [Indexed: 01/20/2023]
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Wei B, Zou J, Pu Q, Shi K, Xu B, Ma Y. One-step preparation of hydrogel based on different molecular weights of chitosan with citric acid. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3826-3834. [PMID: 34927252 DOI: 10.1002/jsfa.11732] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/18/2021] [Accepted: 12/19/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Chitosan-based hydrogels have been prepared previously by a two-step protocol in which chitosan was first dissolved in dilute acetic acid and then crosslinked by glutaraldehyde or genipin. This was a time-consuming method, which had the disadvantages of high costs and biological safety problems. RESULTS Scanning electron microscopy (SEM) results verified the successful preparation of hydrogels based on high, medium, and low molecular-weight chitosan (HCS, MCS, and LCS), respectively. The hydrogels prepared with HCS, MCS, and LCS were formed through the accumulation of different-sized crystals. The framework density of the hydrogel was enhanced by an increase in the chitosan molecular weight and exhibited a crack pore pattern composed of flake particles. Medium molecular-weight chitosan-based hydrogel exhibited the highest specific surface area and total pore volume, with values of 3.81 m2 g-1 and 0.0109 cm3 g-1 , respectively. The water absorption rate of the chitosan based hydrogels was influenced by its molecular weights at the sequence of LCS > HCS > MCS, while the maximum compression stress was affected at the sequence of HCS > MCS > LCS. The network structure was enhanced with an increase in the chitosan molecular weight and reached maximum stress levels of 4.50, 1.50 and 0.75 MPa for HCS-, MCS-, and LCS-based hydrogels, respectively. CONCLUSION Citric acid was shown to be an effective dissolving and crosslinking agent in the preparation of MCS- and HCS-based hydrogels. The physiochemical properties of the hydrogels were enhanced as the molecular weight of the chitosan increased. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jin Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qianqian Pu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ke Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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15
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Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09751-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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16
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Triggered and controlled release of bioactives in food applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:49-107. [PMID: 35659356 DOI: 10.1016/bs.afnr.2022.03.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Bioactive compounds (e.g., nutraceuticals, micronutrients, antimicrobial, antioxidant) are added to food products and formulations to enhance sensorial/nutritional attributes and/or shelf-life. Many of these bioactives are susceptible to degradation when exposed to environmental and processing factors. Others involve in undesirable interactions with food constituents. Encapsulation is a useful tool for addressing these issues through various stabilization mechanisms. Besides protection, another important requirement of encapsulation is to design a carrier that predictably releases the encapsulated bioactive at the target site to elicit its intended functionality. To this end, controlled release carrier systems derived from interactive materials have been developed and commercially exploited to meet the requirements of various applications. This chapter provides an overview on basic controlled and triggered release concepts relevant to food and active packaging applications. Different approaches to encapsulate bioactive compounds and their mode of release are presented, from simple blending with a compatible matrix to complex multiphase carrier systems. To further elucidate the mass transport processes, selected diffusion and empirical release kinetic models are presented, along with their brief historical significance. Finally, interactive carriers that are responsive to moisture, pH, thermal and chemical stimuli are presented to illustrate how these triggered release mechanisms can be useful for food applications.
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17
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WPI Hydrogels with a Prolonged Drug-Release Profile for Antimicrobial Therapy. Pharmaceutics 2022; 14:pharmaceutics14061199. [PMID: 35745772 PMCID: PMC9231275 DOI: 10.3390/pharmaceutics14061199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/28/2022] [Accepted: 06/02/2022] [Indexed: 12/10/2022] Open
Abstract
Infectious sequelae caused by surgery are a significant problem in modern medicine due to their reduction of therapeutic effectiveness and the patients’ quality of life.Recently, new methods of local antimicrobial prophylaxis of postoperative sequelae have been actively developed. They allow high local concentrations of drugs to be achieved, increasing the antibiotic therapy’s effectiveness while reducing its side effects. We have developed and characterized antimicrobial hydrogels based on an inexpensive and biocompatible natural substance from the dairy industry—whey protein isolate—as matrices for drug delivery. The release of cefazolin from the pores of hydrogel structures directly depends on the amount of the loaded drug and occurs in a prolonged manner for three days. Simultaneously with the antibiotic release, hydrogel swelling and partial degradation occurs. The WPI hydrogels absorb solvent, doubling in size in three days and retaining cefazolin throughout the duration of the experiment. The antimicrobial activity of cefazolin-loaded WPI hydrogels against Staphylococcus aureus growth is prolonged in comparison to that of the free cefazolin. The overall cytotoxic effect of cefazolin-containing WPI hydrogels is lower than that of free antibiotics. Thus, our work shows that antimicrobial WPI hydrogels are suitable candidates for local antibiotic therapy of infectious surgical sequelae.
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18
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Curcumin-loaded composite hydrogel based on scallop (Patinopecten yessoensis) male gonad hydrolysates and κ-carrageenan: Characterization and in vitro digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107398] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Teimouri S, Kasapis S, Dokouhaki M. Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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20
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Patole S, Cheng L, Yang Z. Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09720-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
AbstractThis study aimed to investigate the properties of heat-induced gels (85 °C for 30 min) of quinoa protein isolate (QPI) in the presence and absence of various polysaccharides including guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at pH 7. For this purpose, samples with three gum concentrations (0.05, 0.1, and 0.2 wt%) at a fixed QPI concentration (10 wt%) and a fixed ionic strength (50 mM NaCl) were studied in terms of their gelation behaviour, small and large deformation rheological properties, water holding capabilities, and microstructural characteristics. Rheological measurements revealed that all polysaccharides incorporation could improve gel strength (complex modulus, G*) and breaking stress, accelerate gel formations, and more stiffer gels were obtained at greater polysaccharide concentrations. The XG exhibited the most gel strengthening effect followed by LBG and GG. Incorporation of 0.2 wt% XG led to a 15 folds increase in G* compared to the control. Confocal laser scanning microscopy observation revealed that the polysaccharides also altered gel microstructures, with the gels containing XG showing the most compact gel structures. The findings of this study may provide useful information for the fabrication of novel QPI based food gel products with improved texture.
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Maillard-Type Protein-Polysaccharide Conjugates and Electrostatic Protein-Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications. Gels 2022; 8:gels8020135. [PMID: 35200516 PMCID: PMC8871776 DOI: 10.3390/gels8020135] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 02/17/2022] [Accepted: 02/18/2022] [Indexed: 12/29/2022] Open
Abstract
Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.
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Hu G, Ma M, Batool Z, Sheng L, Cai Z, Liu Y, Jin Y. Gel properties of heat-induced transparent hydrogels from ovalbumin by acylation modifications. Food Chem 2022; 369:130912. [PMID: 34479008 DOI: 10.1016/j.foodchem.2021.130912] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 08/06/2021] [Accepted: 08/17/2021] [Indexed: 12/30/2022]
Abstract
In this paper, the effects of acylation modification on the gel behavior of ovalbumin (OVA) under heating induction have been investigated. From the obtained results, the acylated OVA hydrogels exhibited superior gelation properties than the native OVA hydrogels (NOVA-G) in terms of light transmission, gel hardness, resilience and water holding capacity. SEM revealed acylation modifications effectively promoted the formation of uniform and dense network structure of OVA hydrogels. The main intermolecular forces of the acylation-modified OVA hydrogels were hydrophobic interactions and hydrogen bonding. FTIR showed that acylation modifications caused 26.2% decrease in α-helix and 59.2% increase in β-sheet content compared to NOVA-G. Furthermore, in-vitro release experiments showed that the release rate of curcumin from acylated OVA hydrogels was significantly delayed. Moreover, the above results have shown that acylation modifications can be considered as an effective method to improve the gelation as well as drug release properties of protein hydrogels.
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Affiliation(s)
- Gan Hu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
| | - Zahra Batool
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Long Sheng
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Zhaoxia Cai
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yuanyuan Liu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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Tangsrianugul N, Winuprasith T, Suphantharika M, Wongkongkatep J. Effect of hydrocolloids on physicochemical properties, stability, and digestibility of Pickering emulsions stabilized by nanofibrillated cellulose. Food Funct 2022; 13:990-999. [PMID: 35015014 DOI: 10.1039/d1fo02933a] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
In this study, the effect of hydrocolloids with different electrostatic characteristics, namely negatively charged xanthan gum (XG), positively charged chitosan (CH), and non-ionic guar gum (GG), on the physicochemical properties, stability, and lipid digestibility of 10% (w/w) soybean oil-in-water Pickering emulsions stabilized by nanofibrillated cellulose (NFC) was investigated. Addition of XG and CH to the NFC-stabilized emulsions significantly increased the oil droplet sizes and apparent viscosity at high shear rates as compared with the addition of GG. The XG added emulsion showed the lowest rate and extent of creaming, whereas the CH added emulsion gave the highest extent of creaming. The addition of XG and CH led to a more pronounced effect on in vitro lipid digestion, i.e. changes in droplet sizes, surface charges, microstructure, and free fatty acid (FFA) release, than the addition of GG. The XG added emulsion showed the lowest rate and extent of lipid digestion possibly due to the high viscosity of the aqueous phase, large oil droplet sizes, and interaction of XG and calcium, resulting in the reduction of lipase activity. The CH added emulsion exhibited the highest extent of lipid digestion possibly due to binding between CH and FFAs and move away from the droplet surfaces, thereby facilitating the lipase activity. In summary, it can be concluded that ionic hydrocolloids exerted more influence on NFC-stabilized Pickering emulsions than non-ionic ones. These results may facilitate the design of highly stable emulsion-based functional food products with added hydrocolloids to promote health and wellness.
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Affiliation(s)
- Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
| | | | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
| | - Jirarut Wongkongkatep
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
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Moghaddam N, Seyed Dorraji MS, Mousavi SN, Chiti H, Rasoulifard MH, Pourmansouri Z. Application of whey protein-alginate particles coated by black seed oil as a biocompatible carrier of quercetin at treating non-alcoholic fatty liver disease. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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25
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Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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26
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Ozel B, Kruk D, Wojciechowski M, Osuch M, Oztop MH. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry. Int J Mol Sci 2021; 22:9672. [PMID: 34575838 PMCID: PMC8469572 DOI: 10.3390/ijms22189672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 01/05/2023] Open
Abstract
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).
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Affiliation(s)
- Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
- Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey
| | - Danuta Kruk
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Milosz Wojciechowski
- Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland;
| | - Maciej Osuch
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
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Ates EG, Ozvural EB, Oztop MH. In vitro
digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14966] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Gokcen Ates
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Emin Burcin Ozvural
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Mecit H. Oztop
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
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28
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Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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29
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Cortes Morales EA, Sedaghat Doost A, Velazquez G, Van der Meeren P. Comparison of low- and high-methoxyl pectin for the stabilization of whey protein isolate as carrier for lutein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106458] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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30
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Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110422] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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31
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Fathi M, Ahmadi N, Forouhar A, Hamzeh Atani S. Natural Hydrogels, the Interesting Carriers for Herbal Extracts. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1885436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Nadia Ahmadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Ali Forouhar
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Saied Hamzeh Atani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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Mayorova OA, Jolly BCN, Verkhovskii RA, Plastun VO, Sindeeva OA, Douglas TEL. pH-Sensitive Dairy-Derived Hydrogels with a Prolonged Drug Release Profile for Cancer Treatment. MATERIALS (BASEL, SWITZERLAND) 2021; 14:749. [PMID: 33562870 PMCID: PMC7915325 DOI: 10.3390/ma14040749] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 01/28/2021] [Accepted: 01/29/2021] [Indexed: 02/02/2023]
Abstract
A novel versatile biocompatible hydrogel of whey protein isolate (WPI) and two types of tannic acid (TAs) was prepared by crosslinking of WPI with TAs in a one-step method at high temperature for 30 min. WPI is one common protein-based preparation which is used for hydrogel formation. The obtained WPI-TA hydrogels were in disc form and retained their integrity after sterilization by autoclaving. Two TA preparations of differing molecular weight and chemical structure were compared, namely a polygalloyl glucose-rich extract-ALSOK 02-and a polygalloyl quinic acid-rich extract-ALSOK 04. Hydrogel formation was observed for WPI solutions containing both preparations. The swelling characteristics of hydrogels were investigated at room temperature at different pH values, namely 5, 7, and 9. The swelling ability of hydrogels was independent of the chemical structure of the added TAs. A trend of decrease of mass increase (MI) in hydrogels was observed with an increase in the TA/WPI ratio compared to the control WPI hydrogel without TA. This dependence (a MI decrease-TA/WPI ratio) was observed for hydrogels with different types of TA both in neutral and acidic conditions (pH 5.7). Under alkaline conditions (pH 9), negative values of swelling were observed for all hydrogels with a high content of TAs and were accompanied by a significant release of TAs from the hydrogel network. Our studies have shown that the release of TA from hydrogels containing ALSOK04 is higher than from hydrogels containing ALSOK 02. Moreover, the addition of TAs, which display a strong anti-cancer effect, increases the cytotoxicity of WPI-TAs hydrogels against the Hep-2 human laryngeal squamous carcinoma (Hep-2 cells) cell line. Thus, WPI-TA hydrogels with prolonged drug release properties and cytotoxicity effect can be used as anti-cancer scaffolds.
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Affiliation(s)
- Oksana A. Mayorova
- Institute of Nanostructures and Biosystems, Saratov State University, 83 Astrakhanskaya st., 410012 Saratov, Russia; (R.A.V.); (V.O.P.); (O.A.S.)
| | - Ben C. N. Jolly
- Engineering Department, Lancaster University, Gillow Av., Lancaster LA1 4YW, UK;
| | - Roman A. Verkhovskii
- Institute of Nanostructures and Biosystems, Saratov State University, 83 Astrakhanskaya st., 410012 Saratov, Russia; (R.A.V.); (V.O.P.); (O.A.S.)
| | - Valentina O. Plastun
- Institute of Nanostructures and Biosystems, Saratov State University, 83 Astrakhanskaya st., 410012 Saratov, Russia; (R.A.V.); (V.O.P.); (O.A.S.)
| | - Olga A. Sindeeva
- Institute of Nanostructures and Biosystems, Saratov State University, 83 Astrakhanskaya st., 410012 Saratov, Russia; (R.A.V.); (V.O.P.); (O.A.S.)
- Skolkovo Institute of Science and Technology, Skolkovo Innovation Center, Building 3, 143026 Moscow, Russia
| | - Timothy E. L. Douglas
- Engineering Department, Lancaster University, Gillow Av., Lancaster LA1 4YW, UK;
- Materials Science Institute (MSI), Lancaster University, Gillow Av., Lancaster LA1 4YW, UK
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Teimouri S, Dekiwadia C, Kasapis S. Decoupling diffusion and macromolecular relaxation in the release of vitamin B6 from genipin-crosslinked whey protein networks. Food Chem 2021; 346:128886. [PMID: 33422921 DOI: 10.1016/j.foodchem.2020.128886] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/29/2020] [Accepted: 12/16/2020] [Indexed: 11/16/2022]
Abstract
This study examined the release of vitamin B6 from a hydrogel made of whey protein isolate (WPI). Work was carried out at ambient temperature without preheating the whey protein. Native-state macromolecules were crosslinked with a nontoxic compound, genipin. Experimentation included a ninhydrin assay with UV-vis absorbance, FTIR, 13C NMR, compression testing, SEM imaging, WPI matrix swelling and vitamin release protocols. It was confirmed that geninin crosslinked effectively the protein chains whose network strength was reinforced with increasing crosslinker concentrations. The modified Flory-Rehner theory predicted the molecular weight between crosslinks, network mesh size and crosslinking density in the swollen WPI gels as a function of added crosslinker. Transport patterns of vitamin B6 through the polymeric matrix were monitored over prolonged periods of observation. These were examined with the generalised Fick's equation and the Peppas-Sahlin equation to unveil the interplay between diffusion and relaxation dynamics in the anomalous transport of the bioactive compound.
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Affiliation(s)
- Shahla Teimouri
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia
| | - Chaitali Dekiwadia
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Vic 3083, Australia.
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Bizeau J, Mertz D. Design and applications of protein delivery systems in nanomedicine and tissue engineering. Adv Colloid Interface Sci 2021; 287:102334. [PMID: 33341459 DOI: 10.1016/j.cis.2020.102334] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/24/2020] [Accepted: 11/26/2020] [Indexed: 02/06/2023]
Abstract
Proteins are biological macromolecules involved in a wide range of biological functions, which makes them very appealing as therapeutics agents. Indeed, compared to small molecule drugs, their endogenous nature ensures their biocompatibility and biodegradability, they can be used in a large range of applications and present a higher specificity and activity. However, they suffer from unfolding, enzymatic degradation, short half-life and poor membrane permeability. To overcome such drawbacks, the development of protein delivery systems to protect, carry and deliver them in a controlled way have emerged importantly these last years. In this review, the formulation of a wide panel of protein delivery systems either in the form of polymer or inorganic nanoengineered colloids and scaffolds are presented and the protein loading and release mechanisms are addressed. A section is also dedicated to the detection of proteins and the characterization methods of their release. Then, the main protein delivery systems developed these last three years for anticancer, tissue engineering or diabetes applications are presented, as well as the major in vivo models used to test them. The last part of this review aims at presenting the perspectives of the field such as the use of protein-rich material or the sequestration of proteins. This part will also deal with less common applications and gene therapy as an indirect method to deliver protein.
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Mao C, Wu J, Cheng Y, Chen T, Ren X, Ma H. Physicochemical properties and digestive kinetics of whey protein gels filled with potato and whey protein mixture emulsified oil droplets: effect of protein ratios. Food Funct 2021; 12:5927-5939. [PMID: 34031682 DOI: 10.1039/d1fo00653c] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Incorporating protein emulsified droplets into protein gels as active fillers have attracted much attention. However, using animal and plant protein mixtures emulsified droplets as the filler is lacking. We investigated the effect of emulsified droplets covered by potato protein (PP) and whey protein (WP) mixtures of different ratios (10/0, 9/1, 7/3, 5/5, 3/7, 1/9, 0/10) on mechanical, microstructural characteristics and digestion of emulsion-filled WP gels (EFWG). The results showed that the particle size of emulsified droplets increased with the enhancement of PP ratio, whereas their ζ-potential value decreased. Increasing the PP ratio improved the elastic moduli (G'), fracture stress and hardness of EFWG, while lowered the water holding capacity and swelling ratios of EFWG. Confocal laser scanning microscopy revealed that a higher PP ratio leads to a thicker gel skeleton and fine network. Although the enhancement of the PP ratio decreased disulfide bond content in EFWG, it improved the hydrogen bond and total non-covalent interactions in EFWG. Increased PP in filling emulsions delayed the release rate of the free amino group and free fatty acid during digestion. Moreover, the presence of NaCl improved the gel properties and digestion of EFWG. The findings of this study may provide information for developing new WP gel products with specific digestion rates.
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Affiliation(s)
- Chao Mao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Juan Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Tian Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. and Jiangsu Provincial Key Laboratory for Food Physical Processing, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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Su J, Cai Y, Zhi Z, Guo Q, Mao L, Gao Y, Yuan F, Van der Meeren P. Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin. Carbohydr Polym 2020; 254:117446. [PMID: 33357916 DOI: 10.1016/j.carbpol.2020.117446] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/09/2020] [Accepted: 11/11/2020] [Indexed: 12/21/2022]
Abstract
Probiotics and curcumin can exhibit synergistic biological activities on the basis of a gut-brain axis, but are sensitive to environmental conditions, making it a challenge for their co-utilization. To meet the demand for high efficiency and convenience, both probiotics and curcumin were encapsulated within a propylene glycol alginate-based hydrogel delivery system, which was assembled using an ethanol-induced approach. The composite hydrogel was effective at sustaining the release of curcumin and protecting LGG cells in simulated gastrointestinal tract conditions. Moreover, it could also largely reduce the chemical degradation of curcumin and increase the survival of LGG during light exposure and long-term storage: up to 91.3 % of curcumin and 9.72 log CFU cm-3 remained present throughout 4 weeks of storage. Results in this work demonstrate a low-energy and green approach to assemble a composite hydrogel with remarkable biocompatibility, which is considered as a desired delivery vehicle for co-delivery of probiotics and curcumin.
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Affiliation(s)
- Jiaqi Su
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Yongjian Cai
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Zijian Zhi
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
| | - Qing Guo
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Gent, Belgium
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Cortez-Trejo MC, Mendoza S, Loarca-Piña G, Figueroa-Cárdenas JD. Physicochemical characterization of protein isolates of amaranth and common bean and a study of their compatibility with xanthan gum. Int J Biol Macromol 2020; 166:861-868. [PMID: 33157134 DOI: 10.1016/j.ijbiomac.2020.10.242] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 10/21/2020] [Accepted: 10/30/2020] [Indexed: 11/27/2022]
Abstract
Vegetables are considered to be a sustainable source of promising biomaterials such as proteins and polysaccharides. In this study, four protein isolates (amaranth protein isolate API, amaranth globulin-rich protein isolate AGR, bean protein isolate BPI, and bean phaseolin-rich protein isolate BPR) were structurally characterized under different pH conditions (2-12) and their compatibility behavior with xanthan gum (XG) in aqueous medium was described. All protein isolates showed β turn and β sheet (78.24-81.11%), as the major secondary structures without statistically significant difference under the pH conditions surveyed. Protein isolates show solubility at pH ≤ 3 (40.4-85.1%) and pH ≥ 8 (57.6-99.9%) and surface hydrophobicity results suggest protein denaturation at pH ≤ 3. In the compatibility study, API/XG ratios between 1:1 and 5:1 at pH from 7 to 9 and the BPI/XG ratios from 1:1 to 20:1 at pH 7 form gels that do not require heating nor crosslinking agent addition. Zeta potential results, on the other hand, evidenced that formation of gels is driven by attractive electrostatic interaction of the charged regions of both biopolymers and intermolecular interactions such as hydrogen bonds.
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Affiliation(s)
- M C Cortez-Trejo
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico
| | - S Mendoza
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico.
| | - G Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Santiago de Querétaro, Querétaro, Mexico
| | - J D Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Querétaro, 76230 Querétaro, Querétaro, Mexico
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Yan W, Zhang B, Yadav MP, Feng L, Yan J, Jia X, Yin L. Corn fiber gum-soybean protein isolate double network hydrogel as oral delivery vehicles for thermosensitive bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105865] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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40
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Nejatian M, Abbasi S, Azarikia F. Gum Tragacanth: Structure, characteristics and applications in foods. Int J Biol Macromol 2020; 160:846-860. [DOI: 10.1016/j.ijbiomac.2020.05.214] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 05/21/2020] [Accepted: 05/25/2020] [Indexed: 12/19/2022]
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41
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Nascimento LGL, Casanova F, Silva NFN, Teixeira ÁVNDC, Júnior PPDSP, Vidigal MCTR, Stringheta PC, Carvalho AFD. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105872] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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42
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Abstract
This study details the design and characterization of a new, biodegradable, and renewable whey/cellulose-based hydrogel (i.e., agricultural hydrogel). This was formulated from cellulose derivatives (carboxymethylcellulose (CMC) and hydroxyethylcellulose (HEC)) and acid whey cross-linked with citric acid, with the aim to obtain an agricultural product with a high swelling capacity to uphold the quality of soil and conserve water resources. With regard to the swelling behaviour of the prepared hydrogels, the authors initially assessed the swelling ratio and capacity for water uptake. Evaluating the chemical structure of the hydrogel and its thermal and viscoelastic properties involved performing Fourier transform infrared spectroscopy, differential scanning colorimetry, thermal gravimetric analysis, and rheological measurement of the hydrogel films. According to preliminary results, sufficient swelling capacity and stiffness were observed in a hydrogel prepared with 3% CMC and HEC, cross-linked with 5% citric acid. Moreover, the kinetics of water uptake revealed a promising capacity that was sustainable after 5 drying and swelling cycles. The results confirmed that the stability of the hydrogel was enhanced by the presence of the citric acid. As a consequence, it is necessary to utilize an appropriate cross-linking concentration and abide by certain conditions to ensure the swelling properties of the prepared hydrogel are sufficient. Further investigation of the topic, especially in relation to applications in soil, could confirm if the whey-cellulose-based hydrogel is actually suitable for agricultural use, thereby contributing to the advancement of sustainable arable farming.
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Borrowman CK, Johnston P, Adhikari R, Saito K, Patti AF. Environmental degradation and efficacy of a sprayable, biodegradable polymeric mulch. Polym Degrad Stab 2020. [DOI: 10.1016/j.polymdegradstab.2020.109126] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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44
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Formation and performance of high acyl gellan hydrogel affected by the addition of physical-chemical treated insoluble soybean fiber. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105526] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Wang Y, Zhao J, Zhang W, Liu C, Jauregi P, Huang M. Modification of heat-induced whey protein gels by basic amino acids. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105397] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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46
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In vitro digestion of polysaccharide including whey protein isolate hydrogels. Carbohydr Polym 2020; 229:115469. [DOI: 10.1016/j.carbpol.2019.115469] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/07/2019] [Accepted: 10/11/2019] [Indexed: 02/08/2023]
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47
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Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108625] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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48
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Tahir HE, Xiaobo Z, Mahunu GK, Arslan M, Abdalhai M, Zhihua L. Recent developments in gum edible coating applications for fruits and vegetables preservation: A review. Carbohydr Polym 2019; 224:115141. [DOI: 10.1016/j.carbpol.2019.115141] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/22/2019] [Accepted: 07/27/2019] [Indexed: 11/28/2022]
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49
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Wang Y, Zhao J, Liu C, Li W. Influence of γ-aminobutyric acid on gelling properties of heat-induced whey protein gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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50
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Condict L, Paramita VD, Kasapis S. Dairy protein–ligand interactions upon thermal processing and targeted delivery for the design of functional foods. Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.03.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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