Preparation, characterization and controlled-release property of Fe3+ cross-linked hydrogels based on peach gum polysaccharide

Preparation and characterization of agarose-sodium alginate hydrogel beads for the co-encapsulation of lycopene and resveratrol nanoemulsion

In the study, lycopene and resveratrol nanoemulsion hydrogel beads were prepared by using agarose‑sodium alginate as a carrier and the semi-interpenetrating polymer network technique, characteristics and morphologies were evaluated by scanning electron microscopy, fluorescence microscopy, rheological measurement. The synergistic antioxidant effect of lycopene and resveratrol was confirmed, the best synergistic antioxidant performance is achieved when the ratio of 1:1. To increase the solubility and improve the stability, the lycopene was prepared as solid dispersion added to the nanoemulsion. The encapsulation rate of lycopene and resveratrol reached 93.60 ± 2.94 % and 89.30 ± 1.75 %, respectively, and the cumulative release showed that the addition of agarose slowed down the release rate of the compound, which improves the applicability of lycopene and resveratrol and development of carriers for the delivery of different bioactive ingredients.

Preparation, characterization and functional evaluation of soy protein isolate-peach gum conjugates prepared by wet heating Maillard reaction

This study was conducted to formulate a conjugate of soy protein isolate (SPI) and peach gum (PG) with improved functional properties, interacting at mass ratios of 1:1, 1:2, 1:3, 2:1, and 2:3 by Maillard reaction via wet heating method. Conjugation efficiency was confirmed by grafting degree (DG) and browning index (BI). Results indicated that DG increased with increasing concentration of PG, and decreased with increasing pH, whereas no remarkable change was observed with increasing reaction time. The conjugates were optimized at a ratio of 1:3. SDS-PAGE confirmed conjugate formation, Fourier transform infrared spectroscopy (FTIR) and circular dichroism (CD) verified conjugate secondary structural changes, and scanning electron microscopy (SEM) indicated significant overall structural changes. The functional properties, solubility, emulsifying stability, water holding, foaming, and antioxidant activity were significantly improved. This study revealed the wet heating method as an effective approach to improve the functional properties of soy protein.

Iron(III) cross-linked hydrogels based on Alteromonas macleodii Mo 169 exopolysaccharide

Recently, polysaccharide-based hydrogels crosslinked with the trivalent iron cation have attracted interest due to their remarkable properties that include high mechanical stability, stimuli-responsiveness, and enhanced absorptivity. In this study, a Fe3+ crosslinked hydrogel was prepared using the biocompatible extracellular polysaccharide (EPS) secreted by the marine bacterium Alteromonas macleodii Mo169. Hydrogels with mechanical strengths (G') ranging from 0.3 kPa to 44.5 kPa were obtained as a result of the combination of different Fe3+ (0.05-9.95 g L-1) and EPS (0.3-1.7 %) concentrations. All the hydrogels had a water content above 98 %. Three different hydrogels, named HA, HB, and HC, were chosen for further characterization. With strength values (G') of 3.2, 28.9, and 44.5 kPa, respectively, these hydrogels might meet the strength requirements for several specific applications. Their mechanical resistance increased as higher Fe3+ and polymer concentrations were used in their preparation (the compressive hardness increased from 8.7 to 192.1 kPa for hydrogel HA and HC, respectively). In addition, a tighter mesh was noticed for HC, which was correlated to its lower swelling ratio value compared to HA and HB. Overall, this preliminary study highlighted the potential of these hydrogels for tissue engineering, drug delivery, or wound healing applications.

Drug delivery using reduction-responsive hydrogel based on carboxyethyl-succinoglycan with highly improved rheological, antibacterial, and antioxidant properties

The development of exopolysaccharide-based polymers is gaining increasing attention in various industrial biotechnology fields for materials such as thickeners, texture modifiers, anti-freeze agents, antioxidants, and antibacterial agents. High-viscosity carboxyethyl-succinoglycan (CE-SG) was directly synthesized from succinoglycan (SG) isolated from Sinorhizobium meliloti Rm 1021, and its structural, rheological, and physiological properties were investigated. The viscosity of CE-SG gradually increased in proportion to the degree of carboxyethylation substitution. In particular, when the molar ratio of SG and 3-chloropropionic acid was 1:100, the viscosity was significantly improved by 21.18 times at a shear rate of 10 s-1. Increased carboxyethylation of SG also improved the thermal stability of CE-SG. Furthermore, the CE-SG solution showed 90.18 and 91.78 % antibacterial effects against Escherichia coli and Staphylococcus aureus and effective antioxidant activity against DPPH and hydroxyl radicals. In particular, CE-SG hydrogels coordinated with Fe3+ ions, which improved both viscosity and rheological properties, while also exhibiting reduction-responsive drug release through 1,4-dithiothreitol. The results of this study suggest that SG derivatives, such as CE-SG, can be used as functional biomaterials in various fields such as food, cosmetics, and pharmaceutical industries.

Biomedical applications of stimuli-responsive "smart" interpenetrating polymer network hydrogels

In recent years, owing to the ongoing advancements in polymer materials, hydrogels have found increasing applications in the biomedical domain, notably in the realm of stimuli-responsive "smart" hydrogels. Nonetheless, conventional single-network stimuli-responsive "smart" hydrogels frequently exhibit deficiencies, including low mechanical strength, limited biocompatibility, and extended response times. In response, researchers have addressed these challenges by introducing a second network to create stimuli-responsive "smart" Interpenetrating Polymer Network (IPN) hydrogels. The mechanical strength of the material can be significantly improved due to the topological entanglement and physical interactions within the interpenetrating structure. Simultaneously, combining different network structures enhances the biocompatibility and stimulus responsiveness of the gel, endowing it with unique properties such as cell adhesion, conductivity, hemostasis/antioxidation, and color-changing capabilities. This article primarily aims to elucidate the stimulus-inducing factors in stimuli-responsive "smart" IPN hydrogels, the impact of the gels on cell behaviors and their biomedical application range. Additionally, we also offer an in-depth exposition of their categorization, mechanisms, performance characteristics, and related aspects. This review furnishes a comprehensive assessment and outlook for the advancement of stimuli-responsive "smart" IPN hydrogels within the biomedical arena. We believe that, as the biomedical field increasingly demands novel materials featuring improved mechanical properties, robust biocompatibility, and heightened stimulus responsiveness, stimuli-responsive "smart" IPN hydrogels will hold substantial promise for wide-ranging applications in this domain.

Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies

Gels derived from single networks of natural polymers (biopolymers) typically exhibit limited physical properties and thus have seen constrained applications in areas like food and medicine. In contrast, gels founded on a synergy of multiple biopolymers, specifically polysaccharides and proteins, with intricate interpenetrating polymer network (IPN) structures, represent a promising avenue for the creation of novel gel materials with significantly enhanced properties and combined advantages. This review begins with the scrutiny of newly devised IPN gels formed through a medley of polysaccharides and/or proteins, alongside an introduction of their practical applications in the realm of food, medicine, and environmentally friendly solutions. Finally, based on the fact that the IPN gelation process and mechanism are driven by different inducing factors entwined with a diverse amalgamation of polysaccharides and proteins, our survey underscores the potency of physical, chemical, and enzymatic triggers in orchestrating the construction of crosslinked networks within these biomacromolecules. In these mixed systems, each specific inducer aligns with distinct polysaccharides and proteins, culminating in the generation of semi-IPN or fully-IPN gels through the intricate interpenetration between single networks and polymer chains or between two networks, respectively. The resultant IPN gels stand as paragons of excellence, characterized by their homogeneity, dense network structures, superior textural properties (e.g., hardness, elasticity, adhesion, cohesion, and chewability), outstanding water-holding capacity, and heightened thermal stability, along with guaranteed biosafety (e.g., nontoxicity and biocompatibility) and biodegradability. Therefore, a judicious selection of polymer combinations allows for the development of IPN gels with customized functional properties, adept at meeting precise application requirements.

Classification and design strategies of polysaccharide-based nano-nutrient delivery systems for enhanced bioactivity and targeted delivery: A review

Since many nutrients are highly sensitive, they cannot be absorbed and utilized efficiently by the body. Using nano-delivery systems to encapsulate nutrients is an effective method of solving the problems associated with the application of nutrients at this stage. Polysaccharides, as natural biomaterials, have a unique chemical structure, ideal biocompatibility, biodegradability and low immunogenicity. This makes polysaccharides powerful carriers that can enhance the biological activity of nutrients. However, the true role of polysaccharide-based delivery systems requires an in-depth understanding of the structural and physicochemical characteristics of polysaccharide-based nanodelivery systems, as well as effective modulation of the intestinal delivery mechanism and the latest advances in nano-encapsulation. This review provides an overview of polysaccharide-based nano-delivery systems dependent on different carrier types, emphasizing recent advances in the application of polysaccharides, a biocomposite material designed for nutrient delivery systems. Strategies for polysaccharide-based nano-delivery systems to enhance the bioavailability of orally administered nutrients from the perspective of the intestinal absorption barrier are presented. Characterization methods for polysaccharide-based nano-delivery systems are presented as well as an explanation of the formation mechanisms behind nano-delivery systems from the perspective of molecular forces. Finally, we discussed the challenges currently facing polysaccharide-based nano-delivery systems as well as possible future directions for the future.

Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy

Excellent 3D printing materials must exhibit good extrudability and supportability, but these two characteristics are often contradictory. In this study, peach gum polysaccharide (PGP) was added to gelatin to prepare a 3D-printed functional gummy candy encapsulating curcumin. Rheology tests indicated that adding PGP could effectively improve the apparent viscosity and thermal stability and consequently improve the 3D printability and supportability of the products. When PGP addition was 6 %, the printing accuracy was higher than 90 %. Texture and microstructure analysis further revealed that PGP addition promoting a dense gel structure formed and the water holding capacity and supportability of gel materials were enhanced. Furthermore, the in vitro gastrointestinal digestion tests showed that after 6 h of simulated gastrointestinal fluid digestion, the retention rate of curcumin was nearly 80 %. The above results indicated that the composite gel of PGP and gelatin is a good 3D printing base material for nutrient delivery.

Multivalent iron-based magnetic porous biochar from peach gum polysaccharide as a heterogeneous Fenton catalyst for degradation of dye pollutants

Water contamination caused by organic dyes has become a significant concern, and catalytic degradation of dye pollutants is an effective solution. However, developing an affordable, easy-to-prepare, high-catalytic-activity, and renewable catalyst has proved challenging. The current study addresses this issue by introducing an efficient heterogeneous Fenton catalyst, known as multivalent iron-based magnetic porous biochar (mFe-MPB). This catalyst comprises multiple iron species, such as Fe3O4, γ-Fe2O3, zero-valent Fe (Fe0), and Fe3C. The mFe-MPB was easily prepared by utilizing a straightforward crosslinking-pyrolysis strategy with natural peach gum polysaccharide (PGP), which has a unique structure and composition that facilitates the creation of multivalent iron species. The mFe-MPB demonstrates high catalytic activity in the degradation of an array of dyes, including cationic dyes such as methylene blue (MB) and methyl violet (MV), as well as anionic new coccine (NC) dye. Its mass standardized rate constant value for catalytic degradation of MB can reach as high as 1.65 L min-1 g-1. Additionally, the catalyst can be easily recovered through magnetic separation and possesses remarkable structural stability, enabling several reuses without compromising its efficiency. Therefore, this study offers a viable strategy to fabricate low-cost, efficient and sustainable Fenton catalyst for removal of dye pollutants from water.

Double network hydrogels: Design, fabrication, and application in biomedicines and foods

Research on the design, fabrication, and application of double network (DN) hydrogels, assembled from pairs of polymers, has grown recently due to their unique structural, physicochemical, and functional properties. DN hydrogels can be designed to exhibit a broader range of functional attributes than single network (SN) ones, which extends their applications in various fields. There has been strong interest in the development of biopolymer DN hydrogels because of their environmental, sustainability, and safety benefits. However, there is limited knowledge on the formation and application of these novel materials. This article reviews the principles underlying the design and fabrication of hydrogels using different crosslinking approaches, including covalent and/or non-covalent bonding, and the formation mechanisms, network structures, and functional attributes of different DN hydrogels. The impact of polymer composition, structural organization, and bonding on the mechanical and functional properties of DN hydrogels is reviewed. Potential applications of these hydrogels are highlighted, including in tissue engineering, biomedicines, and foods. The functional attributes of DN hydrogels can be tailored to each of these applications by careful selection of the biopolymers and crosslinking mechanisms used to assemble them. Finally, areas where further research are needed to overcome the current limitations of DN hydrogels are highlighted.

Recent advances in iron encapsulation and its application in food fortification

Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.

The incorporation of peach gum polysaccharide into soy protein based microparticles improves probiotic bacterial survival during simulated gastrointestinal digestion and storage

The objective of this research was to investigate the in vitro gastrointestinal digestion and storage properties of Lactobacillus plantarum 550 encapsulated in soy protein isolate (SPI) and peach gum polysaccharide (PG) through spray drying. High survival rates (>8.1 Log CFU/g) were obtained for all encapsulation formulas containing PG. Combination of SPI and PG showed positive effects on both gastric resistance and storage stability of cells. Among the formulas tested, sample of SPI:PG = 3:1 showed the highest survival (7.88 ± 0.12 Log CFU/g), corresponding to the strongest electrostatic interaction between SPI and PG. With PG content increasing, the storage stability of probiotic was also enhanced, as PG could reduce the moisture content within microcapsules as well as scavenge free radicals generated during storage. In conclusion, the current study demonstrates that SPI combined with PG may provide effective protection to cells not only during spray drying, but also during storage and gastrointestinal digestion.

Acid-degradable nanocomposite hydrogel and glucose oxidase combination for killing bacterial with photothermal augmented chemodynamic therapy

Bacterial infection often delays diabetic wound healing, and even causes serious life-threatening complications. Herein, we successfully developed a Cu₂O/Pt nanocubes-dopping alginate (ALG)- hyaluronic acid (HA) hydrogel (Cu₂O/Pt hydrogel) by simple assembly of the Cu₂O/Pt nanocubes and the ALG-HA mixture. The Cu₂O/Pt hydrogel combined with the glucose oxidase (GOx) can be used for photothermal- and starving-enhanced chemodynamic therapy (CDT) against Gram-negative and Gram-positive bacteria. The GOx can catalyze the glucose to produce gluconic acid and H₂O₂ for starvation therapy, following which the released Cu₂O/Pt nanocubes react with H₂O₂ in the acidic microenvironment to generate highly cytotoxic hydroxyl radicals (·OH) for CDT. Additionally, the Cu₂O/Pt hydrogel can release copper ions gradually with the decrease of pH induced by gluconic acid, which can increase the protein expression and secretion of vascular endothelial growth factor (VEGF) and promote endothelial cell proliferation, migration and angiogenesis, subsequently promoting diabetic wound healing in rats. Our results suggested that the Cu₂O/Pt hydrogel combined with GOx may be a potential therapeutic approach for treating the infected diabetic wound.

Intelligent pH indicator composite film based on pectin/chitosan incorporated with black rice anthocyanins for meat freshness monitoring

With the improvement of consumer awareness of food safety and the increasing concern about plastic pollution, the development of novel intelligent packaging film is imminent. This project aims to develop an environmentally friendly pH-sensitive intelligent food packaging film for meat freshness monitoring. In this study, anthocyanin-rich extract from black rice (AEBR) was added to composite film formed by the co-polymerisation of pectin and chitosan. AEBR showed strong antioxidant activity, and different colour responses to different conditions. The mechanical properties of the composite film remarkably improved when AEBR was incorporated into. Besides, the introduction of anthocyanins enables the colour of composite film to change from red to blue with the degree of meat spoilage increased which shows the indicative effect of composite films on meat putrification. Therefore, the AEBR-loaded pectin/chitosan film could be used as an indicator to monitor meat freshness in real-time.

Synthesis, characterization, and methylene blue adsorption of multiple-responsive hydrogels loaded with Huangshui polysaccharides, polyvinyl alcohol, and sodium carboxyl methyl cellulose

Huangshui (HS), a typical by-product of traditional Chinese Baijiu, has attracted more and more attention since its rich resources of polysaccharides. However, there's little information on hydrogels preparation by Huangshui polysaccharides (HSPs). A series of novel HSP-loaded hydrogels were synthesized using crude HSP (cHSP), polyvinyl alcohol (PVA), sodium carboxyl methyl cellulose (CMC), and in situ incorporation of Fe₃O₄ for methylene blue (MB) adsorption for the first time. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), vibrating sample magnetometer (VSM) and texture tests indicated the paramagnetic hydrogels with porous structure were formed via physical crosslinking, and cHSP had no effect on hydrogel texture. Notably, cHSP enhanced the swelling capacity and MB adsorption ability of the hydrogels, and the corresponding maximum value was 38.67 g/g and 71.07 mg/g, respectively, when the additive amount of cHSP to the hydrogels was 2 % at 25°С. In addition, the swelling kinetics of hydrogels followed the Schott's second-order kinetics model, while MB adsorption fitted well with the Freundlich isotherm and pseudo-second-order model. Furthermore, intraparticle and film diffusion-controlled MB adsorption process. Significantly, cHSP amount could counteract the negative influence of high temperature on MB adsorption, and the prepared hydrogels could be reusable, demonstrating cHSP effectively promoted the properties of hydrogels and had potential application in MB removal. The adsorption mechanism of MB onto the hydrogels involved ion-exchange, hydrogen bonding, electrostatic interaction, and chemical reaction according to the above results together with the analysis by X-ray photoelectron spectroscopy (XPS) and energy-dispersive X-ray (EDX) characterizations, thermodynamic, etc.

Characteristics and Mechanism of Crayfish Myofibril Protein Gel Deterioration Induced by Autoclaving

Crayfish myofibril protein (CMP) gel deterioration induced by autoclaving was investigated. A series of CMP gels were obtained through treating CMP solutions at different autoclaving conditions from 100 °C/0.1 MPa to 121 °C/0.21 MPa, and then characteristics and the mechanism of gel texture deterioration along with the intensification of autoclaving were explored through determining appearance, texture, protein composition, cross-linking forces, degree of hydrolysis, water state, microstructure of the gels, and average particle size of aggregates. When autoclaving was at above 105 °C/0.103 MPa, texture of CMP gel showed a tendency to severely weaken with the intensification of autoclaving (p < 0.05), hydrophobic interaction and aggregation between proteins weakened gradually (p < 0.05), and moderately bound water in the gel decreased and T22 relaxation time significantly increased (p < 0.05). After heating for 30 min at above 105 °C/0.103 MPa, pores in the microstructure of CMP gel enlarged obviously, and myosin heavy chain (MHC) degraded. It can be concluded that CMP gel deterioration induced by autoclaving was associated with the degradation of MHC and 105 °C might be the critical temperature to ensure good texture of crayfish products.

A review on peach gum polysaccharide: Hydrolysis, structure, properties and applications

To achieve sustainable development, increasing attention has been paid to the utilization of renewable polysaccharides extracted from plant gum instead of synthetic materials. Peach gum polysaccharide (PGP) is a typical polysaccharide, which can be readily obtained by hydrolysis of peach gum, one of the abundant plant gums in the world. In the past decade, the research on the hydrolysis, structure, properties and applications of PGP has aroused great interest. The PGP with highly branched macromolecular structure shows remarkable merits of numerous functional groups, excellent water solubility, good biocompatibility, favorable emulsifying property, fine antioxidant and antibacterial activity, and low cost. The application of PGP has expanded from the pharmaceutical field to the fields of food, adsorbents, functional carbon materials, binders and gel materials. This review systematically introduces the research progress of PGP, as well as the opportunities and challenges faced by PGP in scientific research and practical application.

Structure analysis and antioxidant activity of polysaccharide-iron (III) from Cordyceps militaris mycelia

Iron-enriched Cordyceps militaris was obtained by adding FeSO₄ solution to the mycelia for biotransformation. The polysaccharide-iron (III) was extracted by water extraction and alcohol precipitation. High performance liquid chromatography showed that the crude polysaccharide-iron (III) had three components. The second component was purified by Sephadex G-150 and named as CPS-iron-II. The average molecular weight of CPS-iron-II was 44.136 kDa. The content of iron was 2.73%. The monosaccharide composition analysis indicated that the CPS-iron-II was composed of rhamnose, arabinose, galactose, glucose, mannose, galacturonic acid with percentage ratio of 0.94:3.12:27.01:36.62:30.20:2.12. The results of methylation analysis revealed that the CPS-iron-II was made of →2)-β-D-Glcp-(1→, with →2, 4)-α-D-Glcp-(1→ highly branched. Congo-red test showed that CPS-iron-II can cause flocculation of Congo red solution. The anti-oxidative analysis showed that antioxidant activity of CPS-iron-II was almost equal to that of Vc. The manuscript provided a new way for the preparation of polysaccharide-iron(III) from Cordyceps militaris.

Assembly of propylene glycol alginate/β-lactoglobulin composite hydrogels induced by ethanol for co-delivery of probiotics and curcumin

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.

Preparation and characterization of pH-responsive microgel using arabinoxylan from wheat bran for BSA delivery

Wheat bran arabinoxylan (AX) discard from wheat production was utilized to form pH-responsive microgels. AX was modified by carboxymethylation, and the carboxymethylated arabinoxylans (CMAX) were characterized by FT-IR, NMR, gel permeation chromatography (GPC), and rheological analysis. The CMAX microgel was cross-linked by Fe³⁺ using an inverse emulsification polymerization. The morphology, particle size, pH sensitivity, and mechanism of cross-linking between COO^- and Fe³⁺ of the CMAX microgel was investigated. The CMAX microgel was used to be an oral protein drug carrier. The CMAX microgel particles exhibited a stable spherical structure. FT-IR spectral analysis of the CMAX microgel indicated that the microgel was crosslinked by bridging Fe³⁺ and COO^- with unidentate binding. The CMAX microgel exhibited good pH sensitivity and high stability in acid condition. Additionally, BSA was used as the embedding protein, and the controlled release effect of CMAX microgel was explored in gastrointestinal tract simulation.

Facile synthesis of amphiphilic peach gum polysaccharide as a robust host for efficient encapsulation of methylene blue and methyl orange dyes from water

Despite impressive progress of macromolecular encapsulation technique based on hyperbranched polymer (HP), the use of natural HP for guest encapsulation has rarely been reported. Herein, we present the simple synthesis of amphiphilic PGP-DC from natural peach gum polysaccharide (PGP) and demonstrate that the PGP-DC can be utilized as a robust host for encapsulation of dye molecules from water. The influences of initial dye concentration, dosage of PGP-DC, pH, ionic strength, and encapsulation mode on the encapsulation were systematically studied. The PGP-DC simultaneously exhibited fast encapsulation rate and superior encapsulation capability. Under optimal conditions, the encapsulation capacity of PGP-DC towards methylene blue (MB) (1 mM) can reach as high as 182.67 mg/g, which compares favorably to other separation techniques. Moreover, the MB-encapsulated PGP-DC could be well regenerated in acidic solution. Based on its simple synthetic process, excellent encapsulation performance and fine reusability, the PGP-DC holds great promise for using as a host for practical encapsulation applications.