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Wang B, LvYe J, Yang S, Shi Y, Chen Q. Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application. Foods 2024; 13:2596. [PMID: 39200523 PMCID: PMC11353541 DOI: 10.3390/foods13162596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2024] [Revised: 08/02/2024] [Accepted: 08/15/2024] [Indexed: 09/02/2024] Open
Abstract
Bioactive compounds (BACs) have attracted much attention due to their potential health benefits. However, such substances have problems such as difficulty dissolving in water, poor stability, and low intestinal absorption, leading to serious limitations in practical applications. Nowadays, food colloidal delivery carriers have become a highly promising solution due to their safety, controllability, and efficiency. The use of natural macromolecules to construct delivery carriers can not only regulate the solubility, stability, and intestinal absorption of BACs but also effectively enhance the nutritional added value of functional foods, improve sensory properties, and extend shelf life. Moreover, smart-responsive colloidal delivery carriers can control the release characteristics of BACs, thus improving their absorption rate in the human body. This review describes the characteristics of several typical food colloid delivery carriers, focuses on their physical properties from static structure to dynamic release, summarizes their applications in delivery systems, and provides an outlook on the future development of food colloid delivery carriers. The different compositions and structures of food colloids tend to affect their stability and release behaviors, and the different surface properties and rheological characteristics of the carriers predestine their different application scenarios. The control of in vivo release properties and the effect on food media should be emphasized in the future exploration of safer and more controllable carrier systems.
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Affiliation(s)
- Bijie Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Jiayi LvYe
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Shaoming Yang
- Zhejiang Longquan ZhengDa Biotech Co., Ltd., Lishui 323000, China;
| | - Ying Shi
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China; (B.W.); (J.L.); (Y.S.)
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 310000, China
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Zhang Y, Xie S, Huang W, Zhan L, Huang Y, Chen P, Xie F. Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3585-3593. [PMID: 38150581 DOI: 10.1002/jsfa.13242] [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: 09/28/2023] [Revised: 12/14/2023] [Accepted: 12/28/2023] [Indexed: 12/29/2023]
Abstract
BACKGROUND Modified polysaccharides have greatly expanded applications in comparison with native polysaccharides due to their improved compatibility and interactions with proteins and active compounds in food-related areas. Nonetheless, there is a noticeable dearth of research concerning the utilization of carboxymethyl starch (CMS) as a microcapsule wall material in food processing, despite its common use in pharmaceutical delivery. The development of an economical and safe embedding carrier using CMS and gelatin (GE) holds immense importance within the food-processing industry. In this work, the potential of innovative coacervates formed by the combination of GE and CMS as a reliable, stable, and biodegradable embedding carrier is evaluated by turbidity measurements, thermogravimetric analysis (TGA), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and rheological measurements. RESULTS The results indicate that GE-CMS coacervates primarily resulted from electrostatic interactions and hydrogen bonding. The optimal coacervation was observed at pH 4.6 and with a GE/CMS blend ratio of 3:1 (w/w). However, the addition of NaCl reduced coacervation and made it less sensitive to temperature changes (35-55 °C). In comparison with individual GE or CMS, the coacervates exhibited higher thermal stability, as shown by TGA. X-ray diffraction analysis shows that the GE-CMS coacervates maintained an amorphous structure. Rheological testing reveals that the GE-CMS coacervates exhibited shear-thinning behavior and gel-like properties. CONCLUSION Overall, attaining electroneutrality in the mixture boosts the formation of a denser structure and enhances rheological properties, leading to promising applications in food, biomaterials, cosmetics, and pharmaceutical products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yiling Zhang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Xie
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yingwei Huang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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Priya S, Choudhari M, Tomar Y, Desai VM, Innani S, Dubey SK, Singhvi G. Exploring polysaccharide-based bio-adhesive topical film as a potential platform for wound dressing application: A review. Carbohydr Polym 2024; 327:121655. [PMID: 38171676 DOI: 10.1016/j.carbpol.2023.121655] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/05/2024]
Abstract
Wound dressings act as a physical barrier between the wound site and the external environment, preventing additional harm; choosing suitable wound dressings is essential for the healing process. Polysaccharide biopolymers have demonstrated encouraging findings and therapeutic prospects in recent decades about wound therapy. Additionally, polysaccharides have bioactive qualities like anti-inflammatory, antibacterial, and antioxidant capabilities that can help the process of healing. Due to their excellent tissue adhesion, swelling, water absorption, bactericidal, and immune-regulating properties, polysaccharide-based bio-adhesive films have recently been investigated as intriguing alternatives in wound management. These films also mimic the structure of the skin and stimulate the regeneration of the skin. This review presented several design standards and functions of suitable bio-adhesive films for the healing of wounds. Additionally, the most recent developments in the use of bio-adhesive films as wound dressings based on polysaccharides, including hyaluronic acid, chondroitin sulfate, dextran, alginate, chitosan, cellulose, konjac glucomannan, gellan gum, xanthan gum, pectin, guar gum, heparin, arabinogalactans, carrageen, and tragacanth gum, are thoroughly discussed. Lastly, to create a road map for the function of polysaccharide-based bio-adhesive films in advanced wound care, their clinical performances and future challenges in making bio-adhesive films by three-dimensional bioprinting are summarized.
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Affiliation(s)
- Sakshi Priya
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science (BITS) Pilani, Pilani Campus, Rajasthan 333031, India
| | - Manisha Choudhari
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science (BITS) Pilani, Pilani Campus, Rajasthan 333031, India
| | - Yashika Tomar
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science (BITS) Pilani, Pilani Campus, Rajasthan 333031, India
| | - Vaibhavi Meghraj Desai
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science (BITS) Pilani, Pilani Campus, Rajasthan 333031, India
| | - Srinath Innani
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science (BITS) Pilani, Pilani Campus, Rajasthan 333031, India
| | | | - Gautam Singhvi
- Industrial Research Laboratory, Department of Pharmacy, Birla Institute of Technology and Science (BITS) Pilani, Pilani Campus, Rajasthan 333031, India.
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Khare P, Chogale MM, Kakade P, Patravale VB. Gellan gum-based in situ gelling ophthalmic nanosuspension of Posaconazole. Drug Deliv Transl Res 2022; 12:2920-2935. [PMID: 35538191 PMCID: PMC9089292 DOI: 10.1007/s13346-022-01155-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/25/2022] [Indexed: 12/16/2022]
Abstract
The formulation and delivery of highly hydrophobic drugs in an optimized dosage form is challenging to formulation scientists. Posaconazole has shown promising action in case studies against fungal keratitis. Biological macromolecules like gellan gum would aid in enhancing the availability of such drugs by increasing the contact time of the formulation. Herein, we propose a transmucosal ocular delivery system of Posaconazole by developing a gellan gum-based in situ gelling nanosuspension. The HPLC method for Posaconazole was developed and validated as per ICH guidelines. The nanosuspension was prepared by microfluidization and optimized by Quality by Design. The gellan gum concentration selected was 0.4% w/v based on the viscosity and mucoadhesion measurements. A greater zone of inhibition of ~ 15 mm was observed for the prepared nanosuspension as compared to ~ 11 mm for the marketed itraconazole nanosuspension. A potential irritancy score of 0.85, considered to be non-irritant, was observed for the developed nanosuspension. Higher drug release of ~ 35% was noted for the nanosuspension compared to about ~ 10% for the coarse suspension. Ex vivo corneal retention studies on excised goat cornea demonstrated ~ 70% drug retention in the tissue. Graphical abstract depicting the central hypothesis of the work.
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Affiliation(s)
- Purva Khare
- Institute of Chemical Technology, Department of Pharmaceutical Sciences and Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019 Maharashtra India
| | - Manasi M. Chogale
- Institute of Chemical Technology, Department of Pharmaceutical Sciences and Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019 Maharashtra India
| | - Pratik Kakade
- Institute of Chemical Technology, Department of Pharmaceutical Sciences and Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019 Maharashtra India
| | - Vandana B. Patravale
- Institute of Chemical Technology, Department of Pharmaceutical Sciences and Technology, Nathalal Parekh Marg, Matunga, Mumbai-400019 Maharashtra India
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Hadi A, Nawab A, Alam F, Zehra K. Alginate/aloe vera films reinforced with tragacanth gum. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100105. [PMID: 35769402 PMCID: PMC9235049 DOI: 10.1016/j.fochms.2022.100105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 01/27/2023]
Abstract
The objective of present study was to investigate the effect of incorporation of varying concentrations (2% to 14%) of Tragacanth gum (TG) to alginate/aloe vera composite films to enhance their functional properties. The resulting films were investigated for their mechanical, barrier, optical properties and biodegradability. The WVP, swelling capacity and thickness of films increased significantly by the addition of TG while film solubility was dropped at higher concentration of TG. It was observed that TG acted as an efficient reinforcing agent for enhancing the strength and flexibility of the films. The tensile strength (TS) of films increased more than threefold as compared to control, reaching a maximum value 67.64 N/mm2at 12% concentration of TG. Colour properties were affected by the addition of TG as the higher the concentration, the darker the films.
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Affiliation(s)
- Alina Hadi
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Feroz Alam
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Kishwar Zehra
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
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Ge Z, Bao X, Feng X, Yin X, Chen X, Dong M. In situ exopolysaccharides from Lactobacillus helveticus MB2-1 in Sayram ketteki yoghurt: Set yoghurts properties and interactions with sodium caseinate. Int J Biol Macromol 2022; 216:871-881. [PMID: 35882263 DOI: 10.1016/j.ijbiomac.2022.07.147] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 07/02/2022] [Accepted: 07/19/2022] [Indexed: 11/17/2022]
Abstract
The effects of high exopolysaccharides (EPS) - producing Lactobacillus helveticus MB2-1 on the structure and storage stability of set yoghurts, and the interactions between its EPS (molecular weight 9.34 × 104 Da) from Sayram ketteki yoghurt (SKY) and sodium caseinate (CAS) were studied. The rheology, microstructure, texture and storage stability of the three set yoghurts including control yoghurt (Control), adding-probiotic yoghurt (APY) and SKY were investigated, which showed that the SKY exhibited less shear thinning than the Control and APY, and the textural indexes and storage stability of the SKY were significantly better than that of other two yoghurts (p < 0.05). Moreover, the increased turbidity, decreased ζ potential and surface hydrophobicity of EPS/CAS complex coacervation were determined at EPS/CAS mass ratio of 3 (corresponding to 0.33 g/L of CAS and 1 g/L of EPS), mainly owing to the electrostatic attraction of the two biopolymers to form aggregates. Besides, the higher sizes and more aggregation of EPS/CAS complexes were formed at pH 3.5. Taken together, the results indicated that the high EPS-producing characteristic of L. helveticus MB2-1 could positively influence the qualities of set yoghurts, and the EPS/CAS complex coacervation in dairy products was closely related to the EPS/CAS mass ratio and pH condition.
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Affiliation(s)
- Zhiwen Ge
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xuan Bao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xue Feng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xintao Yin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province 210095, China.
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8
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Farooq S, Abdullah, Zhang C, Xi Y, Zhang H. Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer. Food Chem 2022; 377:131997. [PMID: 34999448 DOI: 10.1016/j.foodchem.2021.131997] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/05/2021] [Accepted: 12/29/2021] [Indexed: 11/25/2022]
Abstract
In this work, gum tragacanth (GT) was coated on the camellia oil body (OB) emulsions using an electrostatic deposition technique, and effects were investigated over a wide range of pH values, ionic strengths, temperatures, and freeze-thaw cycles. Special attention has been paid to the rheological features as a function of hydrocolloid concentration, thixotropy (hysteresis loop and in-shear structure recovery), temperature, and frequency. The electrostatic GT-OB surface protein interactions, confirmed by ζ-potential and confocal laser scanning microscopy measurements, led to the reduction of flocculation effects and enhancement of steric stabilization due to the adsorption of polysaccharides to OB surfaces. The activation energy values (Ea) appeared in the range of 21.92 to 8.02 kJ/mol at pH 4 as GT concentration increased from 0 to 1 wt%. The OBs are soft droplets with the degree of structure recovery (DSR) ranged from 0.451 to 0.533; however, GT coating showed synergistic effect on the DSR.
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Affiliation(s)
- Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Abdullah
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Yuhang Xi
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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9
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I J, K V, S K, S M, M A, D JS. Characterization of solid polymer electrolyte based on gum tragacanth and lithium nitrate. POLYM-PLAST TECH MAT 2021. [DOI: 10.1080/25740881.2021.1934018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Jenova I
- Department of Physics, Madras Christian College, Chennai, Tamil Nadu, India
- University of Madras, Chennai, Tamil Nadu, India
| | - Venkatesh K
- Department of Physics, Madras Christian College, Chennai, Tamil Nadu, India
- University of Madras, Chennai, Tamil Nadu, India
| | - Karthikeyan S
- Department of Physics, Madras Christian College, Chennai, Tamil Nadu, India
| | - Madeswaran S
- Centre for Functional Materials(CFM), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu, India
| | - Arivanandhan M
- Centre for Nanoscience and Technology, Anna University, Chennai, Tamil Nadu, India
| | - Joice Sheeba D
- Department of Physics, Madras Christian College, Chennai, Tamil Nadu, India
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Carpentier J, Conforto E, Chaigneau C, Vendeville JE, Maugard T. Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102641] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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11
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Characterization of interactions between whey protein isolate and hyaluronic acid in aqueous solution: Effects of pH and mixing ratio. Colloids Surf B Biointerfaces 2021; 203:111758. [PMID: 33865090 DOI: 10.1016/j.colsurfb.2021.111758] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 02/03/2023]
Abstract
Interactions between whey protein isolate (WPI) and hyaluronic acid (HA) were characterized as functions of pH (6.0-1.0) and protein to polysaccharide ratio (R, 1:4-10:1). Intramolecular soluble complexes formed at pHc of 5.6-5.8, followed by intermolecular insoluble complexes formed at pHΦ1 of 4.4-4.6. Complexes at ratios below 4:1 reached maximum optical value at pH 2.4 while samples above 4:1 peaked at pH 3-3.4 then precipitated. WPI/HA coacervates completely dissociated into soluble complex at pH 1.6-1.8 (pHΦ2). WPI/HA mixtures showed shear thinning behavior and elastic property. Whey protein underwent significant α-helix structure change when interacting with HA in range of pHΦ1>pH > pHΦ2 and at low R values (1:4 and 1:2). Scanning electronic microscope (SEM) pictures showed pH and mixing ratio dependent microstructural changes corresponding with phase transition. Data may provide helpful information for further application of WPI/HA complexes in medical, food and cosmetic fields.
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Gum Tragacanth (GT): A Versatile Biocompatible Material beyond Borders. Molecules 2021; 26:molecules26061510. [PMID: 33802011 PMCID: PMC8000171 DOI: 10.3390/molecules26061510] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/06/2021] [Accepted: 03/08/2021] [Indexed: 01/18/2023] Open
Abstract
The use of naturally occurring materials in biomedicine has been increasingly attracting the researchers’ interest and, in this regard, gum tragacanth (GT) is recently showing great promise as a therapeutic substance in tissue engineering and regenerative medicine. As a polysaccharide, GT can be easily extracted from the stems and branches of various species of Astragalus. This anionic polymer is known to be a biodegradable, non-allergenic, non-toxic, and non-carcinogenic material. The stability against microbial, heat and acid degradation has made GT an attractive material not only in industrial settings (e.g., food packaging) but also in biomedical approaches (e.g., drug delivery). Over time, GT has been shown to be a useful reagent in the formation and stabilization of metal nanoparticles in the context of green chemistry. With the advent of tissue engineering, GT has also been utilized for the fabrication of three-dimensional (3D) scaffolds applied for both hard and soft tissue healing strategies. However, more research is needed for defining GT applicability in the future of biomedical engineering. On this object, the present review aims to provide a state-of-the-art overview of GT in biomedicine and tries to open new horizons in the field based on its inherent characteristics.
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Tang MX, Lei YC, Wang Y, Li D, Wang LJ. Rheological and structural properties of sodium caseinate as influenced by locust bean gum and κ-carrageenan. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106251] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin. Int J Biol Macromol 2020; 165:1949-1959. [DOI: 10.1016/j.ijbiomac.2020.10.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/05/2020] [Accepted: 10/07/2020] [Indexed: 12/11/2022]
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15
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Muhoza B, Xia S, Wang X, Zhang X, Li Y, Zhang S. Microencapsulation of essential oils by complex coacervation method: preparation, thermal stability, release properties and applications. Crit Rev Food Sci Nutr 2020; 62:1363-1382. [DOI: 10.1080/10408398.2020.1843132] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Bertrand Muhoza
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xuejiao Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, People’s Republic of China
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Raoufi N, Kadkhodaee R, Fang Y, Phillips GO. pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture. ULTRASONICS SONOCHEMISTRY 2020; 68:105190. [PMID: 32485628 DOI: 10.1016/j.ultsonch.2020.105190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/08/2020] [Accepted: 05/25/2020] [Indexed: 06/11/2023]
Abstract
The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60 °C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 106 to 0.76 × 106 g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.
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Affiliation(s)
- Nassim Raoufi
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL Radyr, Cardiff, UK.
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17
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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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Liu J, Shim YY, Reaney MJT. Ionic strength and hydrogen bonding effects on whey protein isolate-flaxseed gum coacervate rheology. Food Sci Nutr 2020; 8:2102-2111. [PMID: 32328277 PMCID: PMC7174241 DOI: 10.1002/fsn3.1504] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2019] [Revised: 01/31/2020] [Accepted: 02/04/2020] [Indexed: 11/07/2022] Open
Abstract
Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI-FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear-thinning behavior and gel-like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI-FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein-based foods.
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Affiliation(s)
- Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
| | - Youn Young Shim
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
- Prairie Tide Diversified Inc.SaskatoonSKCanada
- Department of Food Science and EngineeringGuangdong Saskatchewan Oilseed Joint LaboratoryJinan UniversityGuangzhou, GuangdongChina
- Department of Integrative Biotechnology, College of Biotechnology and BioengineeringSungkyunkwan UniversitySuwon, Gyeonggi-doKorea
| | - Martin J. T. Reaney
- Department of Plant SciencesUniversity of SaskatchewanSaskatoonSKCanada
- Prairie Tide Diversified Inc.SaskatoonSKCanada
- Department of Food Science and EngineeringGuangdong Saskatchewan Oilseed Joint LaboratoryJinan UniversityGuangzhou, GuangdongChina
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Chen X, Qiu Q, Chen K, Li D, Liang L. Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property. Int J Biol Macromol 2020; 142:615-623. [DOI: 10.1016/j.ijbiomac.2019.10.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 09/18/2019] [Accepted: 10/01/2019] [Indexed: 01/05/2023]
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20
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Rheological, thermal and microstructural properties of casein/κ-carrageenan mixed systems. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108296] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Razi SM, Motamedzadegan A, Matia-Merino L, Shahidi SA, Rashidinejad A. The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Fabrication and Characterization of Curcumin-Loaded Complex Coacervates Made of Gum Arabic and Whey Protein Nanofibrils. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09591-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Bahrami A, Rezaei Mokarram R, Sowti Khiabani M, Ghanbarzadeh B, Salehi R. Physico-mechanical and antimicrobial properties of tragacanth/hydroxypropyl methylcellulose/beeswax edible films reinforced with silver nanoparticles. Int J Biol Macromol 2019; 129:1103-1112. [DOI: 10.1016/j.ijbiomac.2018.09.045] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 09/06/2018] [Accepted: 09/09/2018] [Indexed: 10/28/2022]
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24
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Nazarzadeh Zare E, Makvandi P, Tay FR. Recent progress in the industrial and biomedical applications of tragacanth gum: A review. Carbohydr Polym 2019; 212:450-467. [PMID: 30832879 DOI: 10.1016/j.carbpol.2019.02.076] [Citation(s) in RCA: 110] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 02/20/2019] [Accepted: 02/20/2019] [Indexed: 02/08/2023]
Abstract
Natural polymers have distinct advantages over synthetic polymers because of their abundance, biocompatibility, and biodegradability. Tragacanth gum, an anionic polysaccharide, is a natural polymer which is derived from renewable sources. As a biomaterial, tragacanth gum has been used in industrial settings such as food packaging and water treatment, as well as in the biomedical field as drug carriers and for wound healing purposes. The present review provides an overview on the state-of-the-art in the field of tragacanth gum applications. The structure, properties, cytotoxicity, and degradability as well as the recent advances in industrial and biomedical applications of tragacanth gum are reviewed to offer a backdrop for future research.
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Affiliation(s)
| | - Pooyan Makvandi
- Institute for Polymers, Composites and Biomaterials (IPCB), National Research Council (CNR), Naples, Italy; Department of Medical Nanotechnology, Faculty of Advanced Technology in Medicine, Iran University of Medical Sciences, Tehran, Iran.
| | - Franklin R Tay
- Department of Endodontics, The Dental College of Georgia, Augusta University, Augusta, GA, USA.
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25
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Rheological and structural properties of rice bran protein-flaxseed (Linum usitatissimum L.) gum complex coacervates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.019] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates. Food Chem 2018; 260:1-6. [DOI: 10.1016/j.foodchem.2018.03.141] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2017] [Revised: 03/21/2018] [Accepted: 03/29/2018] [Indexed: 11/18/2022]
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27
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Novel cress seed mucilage and sodium caseinate microparticles for encapsulation of curcumin: An approach for controlled release. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.05.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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29
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Eghbal N, Choudhary R. Complex coacervation: Encapsulation and controlled release of active agents in food systems. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.036] [Citation(s) in RCA: 132] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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30
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Ghorbani Gorji E, Waheed A, Ludwig R, Toca-Herrera JL, Schleining G, Ghorbani Gorji S. Complex Coacervation of Milk Proteins with Sodium Alginate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3210-3220. [PMID: 29489360 DOI: 10.1021/acs.jafc.7b03915] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Beta-lactoglobulin (BLG) and bovine serum albumin (BSA) coacervate formation with sodium alginate (ALG) was investigated by turbidimetric analysis, zeta potential, particle size, viscosity, transmission electron microscopy (TEM) and isothermal titration calorimetric (ITC) measurements as a function of pH (1.0-7.0) and protein/alginate mixing ratio (1:1, 1.5:1, 2:1, 1:0, and 0:1 wt.). Critical pH values of phase transitions for BSA-ALG complexes (pHC, pHφ1, and pHφφ2) representing the formation of soluble and insoluble complexes of a protein-ALG mixture (2:1) at pH 4.8, 4.2, and 1.8, respectively. In the case of BLG-ALG, critical pH values (pHC, pHφ1, and pHφ2) were found to be 4.8, 4.2, and 1.6, respectively. The pHopt values, expressed by the highest optical density, were pH 2.8 for BSA-ALG and 2.4 for BLG-ALG. TEM and zeta-potential results showed that maximum coacervate formation occurred at pH 4.2 for both protein-polysaccharide solutions. The interaction between BLG-ALG and BSA-ALG was spontaneously exothermic at pH 4.2 according to ITC measurements. The findings of this study provide insights to a thorough understanding about the nature of interactions between milk proteins and ALG and formulate new applications for food, pharmaceutical, nutraceutical, and cosmetics applications.
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Affiliation(s)
- Elham Ghorbani Gorji
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - Abdul Waheed
- Faculty of Agriculture , University of Hohenheim , 70599 Stuttgart , Germany
| | - Roland Ludwig
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - José Luis Toca-Herrera
- Institute for Biophysics, Department of Nanobiotechnology , University of Natural Resources and Life Sciences Vienna (BOKU) , Muthgasse 11 , A-1190 Vienna , Austria
| | - Gerhard Schleining
- Department of Food Science and Technology , University of Natural Resources and Life Sciences (BOKU) , 1180 Vienna , Austria
| | - Sara Ghorbani Gorji
- The University of Queensland, School of Agriculture and Food Science , Brisbane 4072 , Queensland , Australia
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31
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Preparation, characterisation and antioxidant activities of rutin-loaded zein-sodium caseinate nanoparticles. PLoS One 2018; 13:e0194951. [PMID: 29579133 PMCID: PMC5868844 DOI: 10.1371/journal.pone.0194951] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 03/13/2018] [Indexed: 11/19/2022] Open
Abstract
Novel rutin-loaded zein-sodium caseinate nanoparticles (ZP) with antioxidant activity in aqueous medium were investigated. The results showed that the sodium caseinate concentrations, dosages of rutin and ethanol volume fractions significantly affected the zein nanoparticles’ characteristics. Concerning the antioxidant properties, the highest values of rutin loaded ZP obtained using 2, 2-diphenyl-1-picrylhydrazyl scavenging and 2 and 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) decolourisation assays were 52.7% and 71.2%, respectively, and the total antioxidant capacity was 0.40 nmol g-1. The results suggest that zein-sodium caseinate nanoparticles can be used as a new nano carrier system for rutin or other water insoluble active ingredients.
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32
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Yuan Y, Li MF, Chen WS, Zeng QZ, Su DX, Tian B, He S. Microencapsulation of shiitake (Lentinula edodes
) essential oil by complex coacervation: formation, rheological property, oxidative stability and odour attenuation effect. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13752] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Yang Yuan
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou 510006 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; South China University of Technology; Guangzhou 510640 China
| | - Meng-Fan Li
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou 510006 China
| | - Wan-Shi Chen
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou 510006 China
| | - Qing-Zhu Zeng
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou 510006 China
| | - Dong-Xiao Su
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou 510006 China
| | - Bin Tian
- Department of Agriculture and Life Sciences; Lincoln University; Lincoln 7647 Canterbury New Zealand
| | - Shan He
- School of Chemistry and Chemical Engineering; Guangzhou University; Guangzhou 510006 China
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33
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González-Martínez D, Carrillo-Navas H, Barrera-Díaz C, Martínez-Vargas S, Alvarez-Ramírez J, Pérez-Alonso C. Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.037] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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34
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Silva C, Torres MD, Moreira R, Chenlo F. Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13559] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Claudia Silva
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E-15782 Spain
| | - María D. Torres
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E-15782 Spain
| | - Ramon Moreira
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E-15782 Spain
| | - Francisco Chenlo
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E-15782 Spain
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35
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Bouhannache B, HadjSadok A, Touabet A. Study of the formation of soluble complexes of sodium caseinate and xanthan in solution. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3278-3284. [PMID: 28974813 DOI: 10.1007/s13197-017-2774-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2017] [Accepted: 07/20/2017] [Indexed: 01/28/2023]
Abstract
The main objective of this work was to determinate the optimum conditions for the formation of soluble complexes between sodium caseinate and xanthan in solution at neutral pH, in the presence of the NaCl. The study of the influence of the concentrations of these three substances showed that salt was the most influent factor. It worsens the thermodynamic incompatibility of the two biopolymers in solution, when they are present at large amounts. However, it contributes to soluble complexes formation, when sodium caseinate concentration is below 5.5%. In this case, gels with enhanced rheological properties were obtained. Infrared spectroscopy confirmed that the complexes formation within these gels involves hydrophobic interactions. On the other hand, dynamic light scattering revealed that dilution cause their dissociation. These soluble complexes are promising ingredients to ensure new texturing properties.
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Affiliation(s)
- Bouchra Bouhannache
- Department of Environmental and Pharmaceutical Engineering, Faculty of Mechanical and Process Engineering, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
| | - Abdelkader HadjSadok
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques, Département du Génie des Procédés, Université Saad Dahlab de Blida1, Route de Soumaa, 09000 Blida, Algeria
| | - Abdelkrim Touabet
- Laboratory of Functional Organic Analysis, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, BP 32, El Alia, BabEzzouar, 16111 Algiers, Algeria
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36
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Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan – gum Arabic coacervates. Food Chem 2017; 228:236-242. [DOI: 10.1016/j.foodchem.2017.01.147] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2016] [Revised: 09/23/2016] [Accepted: 01/31/2017] [Indexed: 11/20/2022]
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37
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Zhang M, Yang B, Liu W, Li S. Influence of hydroxypropyl methylcellulose, methylcellulose, gelatin, poloxamer 407 and poloxamer 188 on the formation and stability of soybean oil-in-water emulsions. Asian J Pharm Sci 2017; 12:521-531. [PMID: 32104365 PMCID: PMC7032244 DOI: 10.1016/j.ajps.2017.05.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 05/03/2017] [Accepted: 05/20/2017] [Indexed: 11/30/2022] Open
Abstract
Macromolecules of polysaccharides, proteins and poloxamers have a hydrophobic portion and a hydrophilic one that can be used as emulsifiers. Parts of these emulsifiers are safe pharmaceutical excipients, which can replace the irritant low molecular weight surfactants to formulate emulsions for the pharmaceutical field. This project focused on preparing O/W emulsions stabilized with polymers for pharmaceuticals such as polysaccharides, proteins and poloxamers, including hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), gelatin, poloxamer 407 (F127) and poloxamer 188 (F68). Emulsion physical stability was assessed by centrifugation, autoclaving sterilization and droplet size measurements. The stabilization mechanisms of emulsions were determined by interfacial tension and rheological measurements. Results stated that the efficacy of these polymers for pharmaceuticals stabilized emulsions was sorted in the order: F127 > F68 > HPMC > MC > Gelatin.
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Affiliation(s)
- Miao Zhang
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
| | - Baixue Yang
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
| | - Wei Liu
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
| | - Sanming Li
- School of Pharmacy, Shenyang Pharmaceutical University, Benxi, Liaoning, China
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38
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Liu J, Shim YY, Shen J, Wang Y, Reaney MJ. Whey protein isolate and flaxseed ( Linum usitatissimum L.) gum electrostatic coacervates: Turbidity and rheology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Biopolymer-based coacervates: Structures, functionality and applications in food products. Curr Opin Colloid Interface Sci 2017. [DOI: 10.1016/j.cocis.2017.03.006] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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40
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Yuan Y, Kong ZY, Sun YE, Zeng QZ, Yang XQ. Complex coacervation of soy protein with chitosan: Constructing antioxidant microcapsule for algal oil delivery. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.045] [Citation(s) in RCA: 78] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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41
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Encapsulation of Aloe Vera extract into natural Tragacanth Gum as a novel green wound healing product. Int J Biol Macromol 2016; 93:344-349. [DOI: 10.1016/j.ijbiomac.2016.08.076] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2016] [Revised: 08/23/2016] [Accepted: 08/26/2016] [Indexed: 11/22/2022]
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42
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Structure formation in pH-sensitive hydrogels composed of sodium caseinate and N,O-carboxymethyl chitosan. Int J Biol Macromol 2016; 89:353-9. [DOI: 10.1016/j.ijbiomac.2016.04.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Revised: 04/25/2016] [Accepted: 04/27/2016] [Indexed: 11/22/2022]
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43
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Raoufi N, Kadkhodaee R, Phillips GO, Fang Y, Najafi MN. Characterisation of whey protein isolate-gum tragacanth electrostatic interactions in aqueous solutions. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13088] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nassim Raoufi
- Glyn O. Phillips Hydrocolloid Research Centre at HUT; Hubei University of Technology; Wuhan 430068 China
- Department of Food Nanotechnology; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
| | | | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre at HUT; Hubei University of Technology; Wuhan 430068 China
- Phillips Hydrocolloids Research Centre; NEWI; Wrexham UK
| | - Masoud Najaf Najafi
- Department of Food Processing; Research Institute of Food Science and Technology (RIFST); Mashhad Iran
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44
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Tragacanth gum as a natural polymeric wall for producing antimicrobial nanocapsules loaded with plant extract. Int J Biol Macromol 2015; 81:514-20. [PMID: 26311653 DOI: 10.1016/j.ijbiomac.2015.08.041] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2015] [Revised: 08/01/2015] [Accepted: 08/20/2015] [Indexed: 11/24/2022]
Abstract
Tragacanth gum as a biocompatible and biodegradable polymer with good properties including emulsifying, viscosity and cross-linking ability can be used as the wall material in encapsulation of different compounds, specifically plant extracts. In this paper, for the first time, Tragacanth gum was used to produce nanocapsules containing plant extract through microemulsion method. The effect of different parameters on the average size of prepared nanocapsules in presence of aluminum and calcium chloride through ultrasonic and magnetic stirrer was investigated. The high efficient nanocapsules were prepared with spherical shape and smooth surface. The average size of nanocapsules prepared through ultrasonic using aluminum chloride (22nm) was smaller than other products. The structure of prepared nanocapsules was studied by FT-IR spectroscopy. Antimicrobial activity of different nanocapsules against Escherichia coli, Staphylococcus aureus and Candida albicans was investigated by shake flask method during their release showed 100% microbial reduction after 12h stirring.
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45
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Dong D, Qi Z, Hua Y, Chen Y, Kong X, Zhang C. Microencapsulation of flaxseed oil by soya proteins-gum arabic complex coacervation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12812] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Die Dong
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Zhengliang Qi
- MOE Key Laboratory of Industrial Fermentation Microbiology; College of Biotechnology; Tianjin University of Science & Technology; Tianjin 300457 China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi 214122 Jiangsu Province China
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46
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dos Santos MA, Grenha A. Polysaccharide nanoparticles for protein and Peptide delivery: exploring less-known materials. ADVANCES IN PROTEIN CHEMISTRY AND STRUCTURAL BIOLOGY 2015; 98:223-61. [PMID: 25819281 DOI: 10.1016/bs.apcsb.2014.11.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Finding adequate carriers for protein and peptide delivery has become an urgent need, owing to the growing number of macromolecules identified as having therapeutic potential. Nanoparticles have emerged in the field as very promising vehicles and much work has been directed to testing the capacity of different materials to compose the matrix of these carriers. Natural materials and, specifically, polysaccharides have been taking the forefront of the challenge, because of several favoring properties that include the higher propensity to exhibit biodegradability and biocompatibility, and also the high structural flexibility. The majority of works found in the literature regarding polysaccharide nanoparticles uses very popular materials like chitosan or hyaluronic acid. This review is aimed at describing and exploring the potential of polysaccharides that are not so well known or that are less explored. For those, the main properties will be described, together with an overview of the reported applications as nanoparticle matrix materials.
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Affiliation(s)
- Marlise A dos Santos
- Joan-Vernikos Aerospace Pharmacy Laboratory, School of Pharmacy, Microgravity Centre, Pontifical Catholic University of Rio Grande do Sul PUCRS, Porto Alegre, Brazil
| | - Ana Grenha
- CBME-Centre for Molecular and Structural Biomedicine/IBB-Institute for Biotechnology and Bioengineering, Faculty of Sciences and Technology, University of Algarve, Campus de Gambelas, Faro, Portugal.
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de Souza CJ, Ramos AV, Câmara PB, Gulão ES, de Campos MF, Garcia-Rojas EE. Polymeric complexes obtained from the interaction of bovine serum albumin and κ-carrageenan. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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