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Akpo E, Colin C, Perrin A, Cambedouzou J, Cornu D. Encapsulation of Active Substances in Natural Polymer Coatings. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2774. [PMID: 38894037 PMCID: PMC11173946 DOI: 10.3390/ma17112774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a 'smart' barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.
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Affiliation(s)
| | | | | | - Julien Cambedouzou
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
| | - David Cornu
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
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2
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Liu R, Ci X, Liu L, Wang X, Rifky M, Liu R, Sui W, Wu T, Zhang M. Chitosan entrapping of sodium alginate / Lycium barbarum polysaccharide gels for the encapsulation, protection and delivery of Lactiplantibacillus plantarum with enhanced viability. Int J Biol Macromol 2024; 260:129615. [PMID: 38246437 DOI: 10.1016/j.ijbiomac.2024.129615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 12/01/2023] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
To preserve the viability of probiotics during digestion and storage, encapsulation techniques are necessary to withstand the challenges posed by adverse environments. A core-shell structure has been developed to provide protection for probiotics. By utilizing sodium alginate (SA) / Lycium barbarum polysaccharide (LBP) as the core material and chitosan (CS) as the shell, the probiotic load reached 9.676 log CFU/mL. This formulation not only facilitated continuous release in the gastrointestinal tract but also enhanced thermal stability and storage stability. The results obtained from Fourier transform infrared spectroscopy and thermogravimetric analysis confirmed that the addition of LBP and CS affected the microstructure of the gel by enhancing the hydrogen bond force, so as to achieve controlled release. Following the digestion of the gel within the gastrointestinal tract, the released amount was determined to be 9.657 log CFU/mL. The moisture content and storage stability tests confirmed that the encapsulated Lactiplantibacillus plantarum maintained good activity for an extended period at 4 °C, with an encapsulated count of 8.469 log CFU/mL on the 28th day. In conclusion, the newly developed core-shell gel in this study exhibits excellent probiotic protection and delivery capabilities.
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Affiliation(s)
- Ran Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xiaoman Ci
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Linlin Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Xintong Wang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Mohamed Rifky
- Eastern University, Sri Lanka, Chenkalady 999011, Sri Lanka
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China.
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China; Tianjin Agricultural University, Tianjin 300384, China.
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3
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Li C, Wang ZX, Xiao H, Wu FG. Intestinal Delivery of Probiotics: Materials, Strategies, and Applications. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024:e2310174. [PMID: 38245861 DOI: 10.1002/adma.202310174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 01/04/2024] [Indexed: 01/22/2024]
Abstract
Probiotics with diverse and crucial properties and functions have attracted broad interest from many researchers, who adopt intestinal delivery of probiotics to modulate the gut microbiota. However, the major problems faced for the therapeutic applications of probiotics are the viability and colonization of probiotics during their processing, oral intake, and subsequent delivery to the gut. The challenges of simple oral delivery (stability, controllability, targeting, etc.) have greatly limited the use of probiotics in clinical therapies. Nanotechnology can endow the probiotics to be delivered to the intestine with improved survival rate and increased resistance to the adverse environment. Additionally, the progress in synthetic biology has created new opportunities for efficiently and purposefully designing and manipulating the probiotics. In this article, a brief overview of the types of probiotics for intestinal delivery, the current progress of different probiotic encapsulation strategies, including the chemical, physical, and genetic strategies and their combinations, and the emerging single-cell encapsulation strategies using nanocoating methods, is presented. The action mechanisms of probiotics that are responsible for eliciting beneficial effects are also briefly discussed. Finally, the therapeutic applications of engineered probiotics are discussed, and the future trends toward developing engineered probiotics with advanced features and improved health benefits are proposed.
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Affiliation(s)
- Chengcheng Li
- International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037, China
| | - Zi-Xi Wang
- State Key Laboratory of Digital Medical Engineering, Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
| | - Huining Xiao
- Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada
| | - Fu-Gen Wu
- State Key Laboratory of Digital Medical Engineering, Jiangsu Key Laboratory for Biomaterials and Devices, School of Biological Science and Medical Engineering, Southeast University, Nanjing, 210096, China
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4
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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Phimolsiripol Y, Mousavi Khaneghah A. A comprehensive review on the utilization of biopolymer hydrogels to encapsulate and protect probiotics in foods. Int J Biol Macromol 2024; 254:127907. [PMID: 37935287 DOI: 10.1016/j.ijbiomac.2023.127907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/25/2023] [Accepted: 11/03/2023] [Indexed: 11/09/2023]
Abstract
Probiotics must survive in foods and passage through the human mouth, stomach, and small intestine to reach the colon in a viable state and exhibit their beneficial health effects. Probiotic viability can be improved by encapsulating them inside hydrogel-based delivery systems. These systems typically comprise a 3D network of cross-linked polymers that retain large amounts of water within their pores. This study discussed the stability of probiotics and morphology of hydrogel beads after encapsulation, encapsulation efficiency, utilization of natural polymers, and encapsulation mechanisms. Examples of the application of these hydrogel-based delivery systems are then given. These studies show that encapsulation of probiotics in hydrogels can improve their viability, provide favorable conditions in the food matrix, and control their release for efficient colonization in the large intestine. Finally, we highlight areas where future research is required, such as the large-scale production of encapsulated probiotics and the in vivo testing of their efficacy using animal and human studies.
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Affiliation(s)
- Narmin Nezamdoost-Sani
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | | | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | | | - Amin Mousavi Khaneghah
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Department of Fruit and Vegetable Product Technology, Warsaw, Poland.
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Waresindo WX, Priyanto A, Sihombing YA, Hapidin DA, Edikresnha D, Aimon AH, Suciati T, Khairurrijal K. Konjac glucomannan-based hydrogels with health-promoting effects for potential edible electronics applications: A mini-review. Int J Biol Macromol 2023; 248:125888. [PMID: 37473898 DOI: 10.1016/j.ijbiomac.2023.125888] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/06/2023] [Accepted: 07/17/2023] [Indexed: 07/22/2023]
Abstract
Konjac glucomannan (KGM), a dietary fiber hydrocolloid polysaccharide isolated from Amorphophallus konjac tubers, has potential applications in various fields. However, the use of KGM-based hydrogels has mainly focused on the food, biomedical, and water treatment industries. KGM possesses several health benefits and could be a promising candidate for use in edible electronics. This paper presents the first review of KGM-based hydrogels as edible electronics and their potential health benefits. The paper initially focuses on the health-promoting effects of KGM-based hydrogels, such as prebiotic effects, antiobesity, antioxidant, and antibacterial properties. Then, it discusses the feasible design strategies for KGM-based hydrogels as edible electronics, considering their flexibility, mechanical properties, response to stimuli, degradability aspects, their role as electronic device components, and the retention period of the devices. Finally, this review outlines future directions for developing KGM-based hydrogels for use in edible electronics.
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Affiliation(s)
- William Xaveriano Waresindo
- Doctoral Program of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
| | - Aan Priyanto
- Doctoral Program of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
| | - Yuan Alfinsyah Sihombing
- Doctoral Program of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Sumatera Utara, Medan 20155, Indonesia
| | - Dian Ahmad Hapidin
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
| | - Dhewa Edikresnha
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; University Center of Excellence - Nutraceutical, Bioscience, and Biotechnology Research Center, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
| | - Akfiny Hasdi Aimon
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; Collaboration Research Center for Advanced Energy Materials, National Research and Innovation Agency - Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
| | - Tri Suciati
- Department of Pharmaceutics, School of Pharmacy, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia
| | - Khairurrijal Khairurrijal
- Department of Physics, Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; University Center of Excellence - Nutraceutical, Bioscience, and Biotechnology Research Center, Institut Teknologi Bandung, Jalan Ganesha 10, Bandung 40132, Indonesia; Department of Physics, Faculty of Sciences, Institut Teknologi Sumatera, Jl. Terusan Ryacudu, Lampung 35365, Indonesia.
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6
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Mu R, Bu N, Yuan Y, Pang J, Ma C, Wang L. Development of chitosan/konjac glucomannan/tragacanth gum tri-layer food packaging films incorporated with tannic acid and ε-polylysine based on mussel-inspired strategy. Int J Biol Macromol 2023:125100. [PMID: 37236557 DOI: 10.1016/j.ijbiomac.2023.125100] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 05/13/2023] [Accepted: 05/23/2023] [Indexed: 05/28/2023]
Abstract
Constructing biodegradable food packaging with good mechanics, gas barrier and antibacterial properties to maintain food quality is still challenge. In this work, mussel-inspired bio-interface emerged as a tool for constructing functional multilayer films. Konjac glucomannan (KGM) and tragacanth gum (TG) with physical entangled network are introduced in the core layer. Cationic polypeptide ε-polylysine (ε-PLL) and chitosan (CS) producing cationic-π interaction with adjacent aromatic residues in tannic acid (TA) are introduced in the two-sided outer layer. The triple-layer film mimics the mussel adhesive bio-interface, where cationic residues in outer layers interact with negatively charged TG in the core layer. Furthermore, a series of physical tests showed excellent performance of triple-layer film with great mechanical properties (tensile strength (TS): 21.4 MPa, elongation at break (EAB): 7.9 %), UV-shielding (almost 0 % UV transmittance), thermal stability, water, and oxygen barrier (oxygen permeability (OP): 1.14 × 10-3 g/m s Pa and water vapor permeability (WVP): 2.15 g mm/m2 day kPa). In addition, the triple-layer film demonstrated advanced degradability, antimicrobial functions, and presented good moisture-proof performance for crackers, which can be potentially applied as dry food packaging.
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Affiliation(s)
- Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Yuan
- College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Ma
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China.
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7
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Xie A, Zhao S, Liu Z, Yue X, Shao J, Li M, Li Z. Polysaccharides, proteins, and their complex as microencapsulation carriers for delivery of probiotics: A review on carrier types and encapsulation techniques. Int J Biol Macromol 2023; 242:124784. [PMID: 37172705 DOI: 10.1016/j.ijbiomac.2023.124784] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/03/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Probiotics provide several benefits for humans, including restoring the balance of gut bacteria, boosting the immune system, and aiding in the management of certain conditions such as irritable bowel syndrome and lactose intolerance. However, the viability of probiotics may undergo a significant reduction during food storage and gastrointestinal transit, potentially hindering the realization of their health benefits. Microencapsulation techniques have been recognized as an effective way to improve the stability of probiotics during processing and storage and allow for their localization and slow release in intestine. Although, numerous techniques have been employed for the encapsulation of probiotics, the encapsulation techniques itself and carrier types are the main factors affecting the encapsulate effect. This work summarizes the applications of commonly used polysaccharides (alginate, starch, and chitosan), proteins (whey protein isolate, soy protein isolate, and zein) and its complex as the probiotics encapsulation materials; evaluates the evolutions in microencapsulation technologies and coating materials for probiotics, discusses their benefits and limitations, and provides directions for future research to improve targeted release of beneficial additives as well as microencapsulation techniques. This study provides a comprehensive reference for current knowledge pertaining to microencapsulation in probiotics processing and suggestions for best practices gleaned from the literature.
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Affiliation(s)
- Aijun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore
| | - Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zifei Liu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Junhua Shao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
| | - Zhiwei Li
- Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, China.
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Sun Y, Xu X, Zhang Q, Zhang D, Xie X, Zhou H, Wu Z, Liu R, Pang J. Review of Konjac Glucomannan Structure, Properties, Gelation Mechanism, and Application in Medical Biology. Polymers (Basel) 2023; 15:polym15081852. [PMID: 37111999 PMCID: PMC10145206 DOI: 10.3390/polym15081852] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 04/07/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Konjac glucomannan (KGM) is a naturally occurring macromolecular polysaccharide that exhibits remarkable film-forming and gel-forming properties, and a high degree of biocompatibility and biodegradability. The helical structure of KGM is maintained by the acetyl group, which plays a crucial role in preserving its structural integrity. Various degradation methods, including the topological structure, can enhance the stability of KGM and improve its biological activity. Recent research has focused on modifying KGM to enhance its properties, utilizing multi-scale simulation, mechanical experiments, and biosensor research. This review presents a comprehensive overview of the structure and properties of KGM, recent advancements in non-alkali thermally irreversible gel research, and its applications in biomedical materials and related areas of research. Additionally, this review outlines prospects for future KGM research, providing valuable research ideas for follow-up experiments.
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Affiliation(s)
- Yilan Sun
- Center for Agroforestry Mega Data Science, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaowei Xu
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qinhua Zhang
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Di Zhang
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaoyu Xie
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hanlin Zhou
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhenzhen Wu
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Renyi Liu
- Center for Agroforestry Mega Data Science, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Nezamdoost-Sani N, Khaledabad MA, Amiri S, Mousavi Khaneghah A. Alginate and derivatives hydrogels in encapsulation of probiotic bacteria: An updated review. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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Insights into Protective Effects of Different Synbiotic Microcapsules on the Survival of Lactiplantibacillus plantarum by Electrospraying. Foods 2022; 11:foods11233872. [PMID: 36496680 PMCID: PMC9736631 DOI: 10.3390/foods11233872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 11/17/2022] [Accepted: 11/28/2022] [Indexed: 12/05/2022] Open
Abstract
This study evaluated the protective effects of different synbiotic microcapsules on the viability of encapsulated Lactiplantibacillus plantarum GIM1.648 fabricated by electrospraying. The optimum amount of substrate for three synbiotic microcapsules separately containing fructooligosaccharide (FOS), fish oil, and the complex of both were 4% FOS (SPI-F-L-P), 20 μL fish oil (SPI-O-L-P) and the complex of 20 μL fish oil, and 2% FOS (SPI-O-F-L-P), respectively. The obtained synbiotic microcapsules had a better encapsulation efficiency (EE) and survival rate (SR) after in vitro digestion than microcapsules without the addition of substrate (SPI-L-P) and SPI-O-F-L-P presented the highest EE (95.9%) and SR (95.5%). When compared to SPI-L-P, the synbiotic microcapsules possessed a more compact structure as proved by the SEM observation and their cell viability were significantly improved in response to environmental stresses (heat treatment, freeze drying, and storage). The synbiotic microcapsules containing the complex of FOS and fish oil showed the best beneficial effect, followed by ones with fish oil and then FOS, suggesting the FOS and fish oil complex has more potential in application.
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Mu R, Bu N, Pang J, Wang L, Zhang Y. Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications. Foods 2022; 11:foods11223727. [PMID: 36429319 PMCID: PMC9689895 DOI: 10.3390/foods11223727] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc.
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Affiliation(s)
- Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
- Correspondence: (R.M.); (Y.Z.)
| | - Nitong Bu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Shanghai 201106, China
| | - Lin Wang
- Department of Engineering Mechanics, Tsinghua University, Beijing 100084, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
- Correspondence: (R.M.); (Y.Z.)
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12
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Bu N, Huang L, Cao G, Lin H, Pang J, Mu R, Wang L. Konjac glucomannan/Pullulan films incorporated with cellulose nanofibrils-stabilized tea tree essential oil Pickering emulsions. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129553] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Ding X, Xu Y, Wang Y, Xie L, Liang S, Li D, Wang Y, Wang J, Zhan X. Carboxymethyl konjac glucomannan-chitosan complex nanogels stabilized double emulsions incorporated into alginate hydrogel beads for the encapsulation, protection and delivery of probiotics. Carbohydr Polym 2022; 289:119438. [DOI: 10.1016/j.carbpol.2022.119438] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 01/13/2023]
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14
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Hadinia N, Edalatian Dovom MR, Yavarmanesh M. The effect of fermentation conditions (temperature, salt concentration, and pH) with lactobacillus strains for producing Short Chain Fatty Acids. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113709] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Rodrigues FJ, Cedran MF, Pereira GA, Bicas JL, Sato HH. Effective encapsulation of reuterin-producing Limosilactobacillus reuteri in alginate beads prepared with different mucilages/gums. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 34:e00737. [PMID: 35686007 PMCID: PMC9171447 DOI: 10.1016/j.btre.2022.e00737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/22/2022] [Accepted: 05/11/2022] [Indexed: 01/07/2023]
Abstract
The mainly aim of this study was to use mucilaginous solutions obtained from tamarind, mutamba, cassia tora, psyllium and konjac powdered to encapsulate reuterin-producing Limosilactobacillus reuteri in alginate beads by extrusion technique. In the particles were determined the bacterial encapsulation efficiency, cell viability during storage and survival under simulated gastric and intestinal conditions. Moreover, the reuterin production, its entrapment into the beads and the influence on viability of encapsulated microorganism were evaluated. Scanning electron microscopy and Fourier Transform Infrared spectroscopy were employed to characterize the produced particles. The beads showed a relatively spherical shape with homogenous distribution of L. reuteri. The use of gums and mucilages combined with alginate improved the encapsulation efficiency (from 93.2 to 97.4%), the viability of encapsulated bacteria during refrigerated storage (especially in prolonged storage of 20, 30 and 60 days) and the survival after exposure to gastric and enteric environments (from 67.7 to 76.6%). The L. reuteri was able to produce reuterin via bioconversion of glycerol in the film-forming solutions, and the entrapment of the metabolite was improved using konjac, mutamba and tamarind mucilaginous solutions in the encapsulation process (45, 44.57 and 41.25%, respectively). Thus, our findings confirm the great potential of these hydrocolloids to different further purposes, enabling its application as support material for delivery of chemical or biological compounds.
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Affiliation(s)
- F J Rodrigues
- Food Biochemistry Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - M F Cedran
- Food Biotechnology Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - G A Pereira
- School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém, PA, Brazil
| | - J L Bicas
- Food Biotechnology Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - H H Sato
- Food Biochemistry Laboratory, Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
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16
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Mudgil P, Aldhaheri F, Hamdi M, Punia S, Maqsood S. Fortification of Chami (traditional soft cheese) with probiotic-loaded protein and starch microparticles: Characterization, bioactive properties, and storage stability. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113036] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Bi H, Xu Y, Fan F, Sun X. Effect of drying methods on
Lactobacillus Rhamnosus
GG microcapsules prepared using the complex coacervation method. J Food Sci 2022; 87:1282-1291. [DOI: 10.1111/1750-3841.16061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 12/23/2021] [Accepted: 01/02/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Huimin Bi
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences Southwest Forestry University Kunming P. R. China
| | - Yuqiao Xu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences Southwest Forestry University Kunming P. R. China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences Southwest Forestry University Kunming P. R. China
| | - Xue Sun
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China, Ministry of Education, and College of Life Sciences Southwest Forestry University Kunming P. R. China
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18
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The structure design and application of oxidized polysaccharides delivery systems for controlled uptake and release of food functional ingredients. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Zhang K, Wang W, Zhao K, Ma Y, Wang Y, Li Y. Recent development in foodborne nanocellulose: Preparation, properties, and applications in food industry. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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The covalent crosslinking of dialdehyde glucomannan and the inclusion of tannic acid synergistically improved physicochemical and functional properties of gelatin films. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Zhou N, Zheng S, Xie W, Cao G, Wang L, Pang J. Konjac glucomannan: A review of structure, physicochemical properties, and wound dressing applications. J Appl Polym Sci 2021. [DOI: 10.1002/app.51780] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ning Zhou
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Shengxuan Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Wanzhen Xie
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Guoyu Cao
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Lin Wang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
| | - Jie Pang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou China
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22
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Improved viability of Lactobacillus plantarum embedded in whey protein concentrate/pullulan/trehalose hydrogel during freeze drying. Carbohydr Polym 2021; 260:117843. [DOI: 10.1016/j.carbpol.2021.117843] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/21/2021] [Accepted: 02/17/2021] [Indexed: 12/17/2022]
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23
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Wang L, Lin L, Guo Y, Long J, Mu RJ, Pang J. Enhanced functional properties of nanocomposite film incorporated with EGCG-loaded dialdehyde glucomannan/gelatin matrix for food packaging. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105863] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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24
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Encapsulated probiotic cells: Relevant techniques, natural sources as encapsulating materials and food applications – A narrative review. Food Res Int 2020; 137:109682. [DOI: 10.1016/j.foodres.2020.109682] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 08/04/2020] [Accepted: 09/06/2020] [Indexed: 02/07/2023]
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25
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Jiang Y, Lan W, Sameen DE, Ahmed S, Qin W, Zhang Q, Chen H, Dai J, He L, Liu Y. Preparation and characterization of grass carp collagen-chitosan-lemon essential oil composite films for application as food packaging. Int J Biol Macromol 2020; 160:340-351. [DOI: 10.1016/j.ijbiomac.2020.05.202] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/14/2020] [Accepted: 05/24/2020] [Indexed: 02/06/2023]
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26
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Zhen N, Zeng X, Wang H, Yu J, Pan D, Wu Z, Guo Y. Effects of heat shock treatment on the survival rate of Lactobacillus acidophilus after freeze-drying. Food Res Int 2020; 136:109507. [DOI: 10.1016/j.foodres.2020.109507] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 06/25/2020] [Accepted: 06/28/2020] [Indexed: 02/06/2023]
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27
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Wang L, Lin L, Pang J. A novel glucomannan incorporated functionalized carbon nanotube films: Synthesis, characterization and antimicrobial activity. Carbohydr Polym 2020; 245:116619. [PMID: 32718660 DOI: 10.1016/j.carbpol.2020.116619] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 06/05/2020] [Accepted: 06/06/2020] [Indexed: 11/16/2022]
Abstract
A novel nanocomposite film was developed by incorporating functionalized carbon nanotube (PCNT) and gallic acid (GA) into carboxymethyl konjac glucomannan (CKGM) and gelatin (GL) matrix. The influences of the PCNT content on the structural, morphological, mechanical, barrier, thermal and antimicrobial properties of CKGM/GL nanocomposite film were discussed. The structure of PCNT@CKGM/GL nanocomposite film was characterized by FT-IR, SEM, and AFM. The crystal structure and thermal ability of the film were generated by XRD and TGA-DTG. The analyses of FT-IR revealed that the amide linkage and strong hydrogen bonding were formed between CKGM, GL, and PCNT. Moreover, the characterization of mechanical properties, moisture barrier, and antimicrobial activities indicated the benefits of adding PCNT into CKGM/GL films. The results suggested that the PCNT@CKGM/GL films exhibited antimicrobial activity against Staphylococcus aureus and Escherichia coli. Therefore, such antimicrobial nanocomposite films have the potential of maintaining the quality and prolong the shelf life of food products.
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Affiliation(s)
- Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; John A. Paulson School of Engineering and Applied Sciences, Harvard University, 29 Oxford Street, Cambridge, MA 02138, USA; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Lizhuan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
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28
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Rapid gelation of oxidized hyaluronic acid and succinyl chitosan for integration with insulin-loaded micelles and epidermal growth factor on diabetic wound healing. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 117:111273. [PMID: 32919637 DOI: 10.1016/j.msec.2020.111273] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 04/21/2020] [Accepted: 07/04/2020] [Indexed: 12/15/2022]
Abstract
In this work, poly(ethylene glycol)-b-poly[3-acrylamidophenylboronic acid-co-styrene] (PEG-b-P(PBA-co-St) has been firstly synthesized for loading of insulin to form insulin-loaded micelles. Insulin-loaded micelles (ILM) and epidermal growth factor (EGF) are further embedded into the composite hydrogels that can be rapidly gelled by mixing of oxidized hyaluronic acid (OHA) and succinyl chitosan (SCS). Then, the morphology, rheology, degradation, swelling and cytotoxicity properties of the as-prepared composite hydrogels are further investigated to evaluate their physical properties and biocompatibility of as the wound dressing. The as-prepared composite hydrogels show the excellent cell compatibility and low toxicity. To evaluate the wound healing ability of as-prepared composite hydrogels, the tests of wound healing in vivo are conducted on streptozotocin-induced rat models. And the as-prepared composite hydrogels with ILM and EGF show an excellent wound healing performance for promotion of fibroblast proliferation and tissue internal structure integrity, as well as the deposition of collagen and myofibrils. These results suggest that the as-prepared composite hydrogels with loading of ILM and EGF could be a promising candidate for wound healing applications.
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29
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Novel synthesis of mussel inspired and Fe3+ induced pH-sensitive hydrogels: Adhesion, injectable, shapeable, temperature properties, release behavior and rheological characterization. Carbohydr Polym 2020; 236:116045. [DOI: 10.1016/j.carbpol.2020.116045] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/15/2020] [Accepted: 02/19/2020] [Indexed: 12/11/2022]
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30
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Xiao Y, Han C, Yang H, Liu M, Meng X, Liu B. Layer (whey protein isolate) -by-layer (xanthan gum) microencapsulation enhances survivability of L. bulgaricus and L. paracasei under simulated gastrointestinal juice and thermal conditions. Int J Biol Macromol 2020; 148:238-247. [DOI: 10.1016/j.ijbiomac.2020.01.113] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 12/30/2019] [Accepted: 01/11/2020] [Indexed: 01/02/2023]
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31
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Raddatz GC, Poletto G, Deus CD, Codevilla CF, Cichoski AJ, Jacob-Lopes E, Muller EI, Flores EMM, Esmerino EA, de Menezes CR. Use of prebiotic sources to increase probiotic viability in pectin microparticles obtained by emulsification/internal gelation followed by freeze-drying. Food Res Int 2020; 130:108902. [DOI: 10.1016/j.foodres.2019.108902] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 12/08/2019] [Accepted: 12/15/2019] [Indexed: 12/28/2022]
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32
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Lactobacillus acidophilus loaded pickering double emulsion with enhanced viability and colon-adhesion efficiency. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108928] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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33
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Tang X, Zhu X, Yang Y, Qi Z, Mu Y, Huang Z. Research Article Product Composition Analysis and Process Research of Oligosaccharides Produced from Enzymatic Hydrolysis of High-Concentration Konjac Flour. ACS OMEGA 2020; 5:2480-2487. [PMID: 32064408 PMCID: PMC7017399 DOI: 10.1021/acsomega.9b04218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 01/16/2020] [Indexed: 06/10/2023]
Abstract
There is a huge variability in reducing sugars, viscosity, and composition of oligosaccharides in the hydrolyzed products of konjac flour with different concentrations. We analyzed the factors affecting reducing sugars, viscosity, and the average degree of polymerization (DP) during the preparation of oligosaccharides from konjac flour hydrolyzed by β-mannanase under the high-concentration solute hydrolysis model. Hydrolysate of konjac flour, using concentrations ranging from 50 to 200 g/L, was directly added into 20 U/mL of β-mannanase solution. The results showed that when the proportion of the water content in the solution decreased, the viscosity of the solution and the DP of polysaccharides changed significantly. When the viscosity of the hydrolysate was controlled within the range of 30-20 mPa·s, the concentration of the reducing sugars was maintained in the range of 9-13 g/L and the average DP of the polysaccharides was controlled in the range of 2.42-9.78. We also found that a high concentration of hydrolysate was beneficial for decreasing the production of reducing sugars, and the diversification of macromolecular glycan was beneficial to the preparation of functional sugars. Moreover, we observed that the proportion of reducing sugars with free water content was high and that the preparation of oligosaccharides via the high-concentration solid-state method increased product diversity.
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Affiliation(s)
- Xianghua Tang
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
| | - Xuan Zhu
- Guangdong
Haid Group Co., Ltd., Guangzhou 51400, P. R. China
| | - Yunjuan Yang
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
| | - Zhenxiong Qi
- Guangdong
Haid Group Co., Ltd., Guangzhou 51400, P. R. China
| | - YueLin Mu
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
- Key
Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, Kunming 650500, P. R. China
| | - Zunxi Huang
- Engineering
Research Center of Sustainable Development and Utilization of Biomass
Energy, Ministry of Education, Yunnan Normal
University, Kunming 650500, P. R. China
- School
of Life Science, Yunnan Normal University, Kunming 650500, P. R. China
- Key
Laboratory of Yunnan for Biomass Energy and Biotechnology of Environment, Kunming 650500, P. R. China
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34
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Chen Y, Song C, Lv Y, Qian X. Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability. POLYMER 2019. [DOI: 10.1016/j.polymer.2019.121913] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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35
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Mu R, Hong X, Ni Y, Li Y, Pang J, Wang Q, Xiao J, Zheng Y. Recent trends and applications of cellulose nanocrystals in food industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.013] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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36
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Robust microfluidic construction of konjac glucomannan-based micro-films for active food packaging. Int J Biol Macromol 2019; 137:982-991. [DOI: 10.1016/j.ijbiomac.2019.07.045] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 07/02/2019] [Accepted: 07/07/2019] [Indexed: 12/16/2022]
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37
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Preparation and flocculation properties of biodegradable konjac glucomannan-grafted poly(trimethyl allyl ammonium chloride). Polym Bull (Berl) 2019. [DOI: 10.1007/s00289-019-02836-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Fabrication of chitosan-coated konjac glucomannan/sodium alginate/graphene oxide microspheres with enhanced colon-targeted delivery. Int J Biol Macromol 2019; 131:209-217. [DOI: 10.1016/j.ijbiomac.2019.03.061] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Revised: 03/10/2019] [Accepted: 03/10/2019] [Indexed: 12/20/2022]
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39
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Ni Y, Lin W, Mu R, Wu C, Lin Z, Chen S, Pang J. Facile fabrication of novel konjac glucomannan films with antibacterial properties via microfluidic spinning strategy. Carbohydr Polym 2019; 208:469-476. [DOI: 10.1016/j.carbpol.2018.12.102] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2018] [Revised: 12/26/2018] [Accepted: 12/31/2018] [Indexed: 02/06/2023]
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40
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Gong J, Wang L, Wu J, Yuan Y, Mu RJ, Du Y, Wu C, Pang J. The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.080] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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41
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Preparation of konjac glucomannan–borax hydrogels with good self-healing property and pH-responsive behavior. JOURNAL OF POLYMER RESEARCH 2019. [DOI: 10.1007/s10965-019-1702-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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42
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Alehosseini A, Gomez del Pulgar EM, Fabra MJ, Gómez-Mascaraque LG, Benítez-Páez A, Sarabi-Jamab M, Ghorani B, Lopez-Rubio A. Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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43
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Effects of konjac glucomannan on the structure, properties, and drug release characteristics of agarose hydrogels. Carbohydr Polym 2018; 190:196-203. [DOI: 10.1016/j.carbpol.2018.02.049] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 02/09/2018] [Accepted: 02/16/2018] [Indexed: 12/11/2022]
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44
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Ni Y, Lin W, Mu RJ, Wu C, Wang L, Wu D, Chen S, Pang J. Robust microfluidic construction of hybrid microfibers based on konjac glucomannan and their drug release performance. RSC Adv 2018; 8:26432-26439. [PMID: 35541034 PMCID: PMC9083025 DOI: 10.1039/c8ra05600e] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Accepted: 07/11/2018] [Indexed: 12/17/2022] Open
Abstract
The exploration of methods to produce a novel wound dressing with sustained drug release properties in ultrasmall scales is of great scientific and technological interest. Herein, we propose konjac glucomannan/polyvinylidene fluoride (KGM/PVDF) hybrid microfibers having hydrophilic and hydrophobic segments based on microfluidic-oriented core–sheath composite microfibers, where the KGM/PVDF hybrid microfibers are wrapped in situ in CH3OH. The morphology of KGM/PVDF microfibers is uniform, smooth, and crack-free. Enrofloxacin (Enro) is loaded onto the microfibers as a representative cargo to test their release performance. The KGM/PVDF/Enro microfibers show sustained drug release performance (13 days), excellent heat resistance, antibacterial activity and promotion of wound healing. This study is an avenue toward the microfluidic design of hydrophilic/hydrophobic hybrid microfibers as wound dressings, and it will guide the development of next-generation wound dressing. The exploration of methods to produce a novel wound dressing with sustained drug release properties in ultrasmall scales is of great scientific and technological interest.![]()
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Affiliation(s)
- Yongsheng Ni
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Wanmei Lin
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Ruo-Jun Mu
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Chunhua Wu
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Lin Wang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Dan Wu
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
| | - Su Chen
- State Key Laboratory of Materials-Oriented Chemical Engineering
- College of Chemical Engineering
- Jiangsu Key Laboratory of Fine Chemicals and Functional Polymer Materials
- Nanjing Tech University (former Nanjing University of Technology)
- Nanjing 210009
| | - Jie Pang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- China
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