Modification of Kutki millet (Panicum sumatrense) starch properties by the addition of amino acids for the preparation of hydrogels and its characterization

Thermodynamic and network characteristics of optimized lysine-modified kutki (Panicum sumatrense) millet starch hydrogels

Three-dimensional polymeric network of hydrogels avoids its dissolution into the aqueous region. Hydrogels must have strong structural integrity to be used for drug/nutraceutical delivery. A three factor-three-level Box-Behnken design was used to understand the effects of starch concentration, NaCl, and pH on the textural and structural integrity of Lysine modified kutki millet starch hydrogels. Various kinetic models were fitted to the time-course measurement of shrinkage behavior of both conventionally (CDHG) and freeze-dried (FDHG) hydrogel. Increasing the swelling temperature (5-50 °C) showed values of higher molecular weight of polymer chains between neighboring crosslinks ( M c ) ¯ (g/mol) for FDHG (9539.59-56,769.72) than CDHG (1096.28-11,420.48). Similarly, mesh size (ξ) was more for FDHG (38.63-109.53 Ȧ) than CDHG (10.97-42.74 Ȧ). However, other network parameters such as polymer volume fraction ( ∅ p ) was lower for FDHG (0.229-0.146) than CDHG (0.3882-0.222). These values suggest low swelling power of CDHG compared to FDHG. Thermodynamically, FDHG took less energy to swell than CDHG. The study showed that FDHG has better properties than CDHG and could be employed in nutraceutical delivery.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-024-05953-x.

Natural Polymer-Based Hydrogel Dressings for Wound Healing

Significance: Acute wounds such as severe burns and chronic wounds like diabetic ulcers present a significant threat to human health. Wound dressings made from natural polymers offer inherent properties that effectively enhance wound healing outcomes and reduce healing time. Recent Advances: Numerous innovative hydrogels are being developed and translated to the clinic to successfully treat various wound types. This underscores the substantial potential of hydrogels in the future wound care market. Economically, annual sales of wound care products are projected to reach $15-22 billion by 2024. Critical Issues: While chitosan-, cellulose-, and collagen-based hydrogel dressings are currently commercially available, scaling-up and manufacturing hydrogels for commercial products remain a challenging process. In addition, ensuring the sterility and stability of the chemical or biological components comprising the hydrogel is a critical consideration. Future Directions: In light of the persistent increase in wound fatalities and the resulting economic and social impacts, as well as the importance of educating the public about dietary health and disease, there should be increased investment in new wound care dressings, particularly hydrogels derived from natural products. With numerous researchers dedicated to advancing preclinical hydrogels, the future holds promise for more innovative and more personalized hydrogel wound dressings.

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17-1.13 N) and water-holding capacity of LMPH (90.84-99.32%) but also enhanced the encapsulation efficiency of RPP (93.13-99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.

Ecofriendly Controlled-Release Insecticide Carrier: pH-/Temperature-Responsive Rosin-Derived Hydrogels for Avermectin Delivery against Mythimna separata (Walker)

The exploration of environmentally friendly, less toxic, sustained-release insecticide is increasing with the growing demand for food to meet the requirements of the expanding population. As a sustained-release carrier, the unique, environmentally friendly intelligent responsive hydrogel system is an important factor in improving the efficiency of insecticide utilization and accurate release. In this study, we developed a facile approach for incorporating the natural compound rosin (dehydroabietic acid, DA) and zinc ions (Zn2+) into a poly(N-isopropylacrylamide) (PNIPAM) hydrogel network to construct a controlled-release hydrogel carrier (DA-PNIPAM-Zn2+). Then, the model insecticide avermectin (AVM) was encapsulated in the carrier at a drug loading rate of 36.32% to form AVM@DA-PNIPAM-Zn2+. Surprisingly, the smart controlled carrier exhibited environmental responsiveness, strongly enhanced mechanical properties, self-healing ability, hydrophobicity, and photostability to ensure a balance between environmental friendliness and the precision of the drug release. The release experiments showed that the carboxyl and amide groups in the polymer chains alter the intermolecular forces within the hydrogel meshes and ingredient diffusion by changing temperatures (25 and 40 °C) and pH values (5.8, 7.4, and 8.5), leading to different release behaviors. The insecticidal activity of the AVM@DA-PNIPAM-Zn2+ against oriental armyworms was good, with an effective minimum toxicity toward aquatic animals. Therefore, AVM@DA-PNIPAM-Zn2+ is an effective drug delivery system against oriental armyworms. We anticipate that this ecofriendly, sustainable, smart-response carrier may broaden the utilization rosin and its possible applications in the agricultural sector.

Synergistic effects of microbial transglutaminase and apple pectin on the gelation properties of pea protein isolate and its application to probiotic encapsulation

The low gelation capacity of pea protein isolate (PPI) limits their use in food industry. Therefore, microbial transglutaminase (MTG) and apple pectin (AP) were combined to modify PPI to enhance its gelling characteristics, and the mechanism of MTG-induced PPI-AP composite gel generation was investigated. PPI (10 wt%) could not form a gel at 40 °C, while MTG-treated PPI (10 wt%) formed a self-supporting gel at 40 °C. Subsequently, the addition of AP further promoted the crosslinking of PPI and significantly improved the water holding capacity, rheology, and strength of PPI gels, which was attributed to both hydrogen and isopeptide bonds in the composite gel. Additionally, the PPI-AP composite gel showed excellent protection ability, and the survival rate of probiotics could reach over 90%, which could be used as an effective delivery system. This study verified that MTG and AP were efficient in enhancing the functional quality of PPI gels.

Application and functional properties of millet starch: Wet milling extraction process and different modification approaches

In the past decade, the demand and interest of consumers have expanded for using plant-based novel starch sources in different food and non-food processing. Therefore, millet-based value-added functional foods are acquired spare attention due to their excellent nutritional, medicinal, and therapeutic properties. Millet is mainly composed of starch (amylose and amylopectin), which is primary component of the millet grain and defines the quality of millet-based food products. Millet contains approximately 70 % starch of the total grain, which can be used as a, ingredient, thickening agent, binding agent, and stabilizer commercially due to its functional attributes. The physical, chemical, and enzymatic methods are used to extract starch from millet and other cereals. Numerous ways, such as non-thermal physical processes, including ultrasonication, HPP (High pressure processing) high-pressure, PEF (Pulsed electric field), and irradiation are used for modification of millet starch and improve functional properties compared to native starch. In the present review, different databases such as Scopus, Google Scholar, Research Gate, Science Direct, Web of Science, and PubMed were used to collect research articles, review articles, book chapters, reports, etc., for detailed study about millet starch, their extraction (wet milling process) and modification methods such as physical, chemical, biological. The impact of different modification approaches on the techno-functional properties of millet starch and their applications in different sectors have also been reviewed. The data and information created and aggregated in this study will give users the necessary knowledge to further utilize millet starch for value addition and new product development.

Encapsulation efficiency and fatty acid analysis of chia seed oil microencapsulated by freeze-drying using combinations of wall material

Chia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs. The results showed that higher MTS ratios led to maximum ALA retention, while higher WPC ratios led to maximum EE. The optimized conditions resulted in high EE (97 %), ALA content (59.54 %), and a Ω-3:Ω-6 ratio (3.34). The fatty acid composition, oxidative and thermal stability showed that the MTS:WPC ratio of 25:75 was the best combination for encapsulating CSO. The encapsulated CSO with a balanced Ω-3:Ω-6 ratio can be used as a functional ingredient in foods for health benefits.

Development and characterization of pH responsive sodium alginate hydrogel containing metal-phenolic network for anthocyanin delivery

Favorable hydrogels can be used as a material to deliver bioactive molecules and improve the stability of bioactive substances, while their safety needs to be improved. In this study, protocatechuic acid (PCA) and Fe3+ were rapidly self-assembled to form a metal-phenolic network under different pH conditions, and then sodium alginate (SA) was added to prepare the SA/PCA/Fe hydrogel without adding other chemical reagents. The structural characteristic of SA/PCA/Fe hydrogel was characterized by infrared spectroscopy, X-ray diffraction analysis and scanning electron microscopy. The results showed that the structures of SA/PCA/Fe hydrogels prepared at different pH values were significantly different. The texture analysis, water-holding measurement and rheological analysis indicated that the SA/PCA/Fe hydrogel showed higher gel strength, water holding capacity and storage modulus. Thermogravimetric analysis illuminated that the SA/PCA/Fe hydrogel enhanced the thermal stability of free anthocyanins through encapsulating anthocyanins. Moreover, in vitro simulated digestion experiment revealed that SA/PCA/Fe hydrogel could control the release of anthocyanins in the simulated gastrointestinal tract. To sum up, this present study might provide a safer and feasible way for the delivery of bioactive substances.

Controlled release of curcumin from gelatin hydrogels by the molecular-weight modulation of an oxidized dextran cross-linker

Controlled drug delivery could minimize side effects while maintaining a high local dose. Herein, a hydrogel carrier was prepared by forming dynamic imine bonds between gelatin and oxidized dextran (ODex) of different molecular weights (Mw = 10, 70, and 150 kDa). The morphology, thermal stability, rheology, mechanical properties, and swelling properties of the hydrogels and the controlled release of curcumin were characterized. When dextran with a higher Mw was used, the ODex contained more aldehyde groups, which led to a higher degree of cross-linking, considerably shorter gel time, decreased hydrogel porosity, and well-controlled release of curcumin. In addition, the cross-linked hydrogels exhibited not only high thermal stability but also excellent mechanical properties. However, because the matrix was hydrophilic, the swelling properties of the hydrogels were not significantly affected by the Mw of ODex. These observations suggest an approach for designing nutrient delivery carriers with improved controlled release.

Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels

The current study concentrated on designing soy protein (SP)-based natural hydrogels in the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of the relevant plant and incorporated into SP gel models. Three more hydrogels were fabricated using commercial carbohydrates (gum Arabic (GA), maltodextrin (MD), and pectin (PC)) to decipher exactly the ability of LBG in these models. The chemical and morphological structures of the samples were elaborated by FTIR and SEM analyses. The coexistence of protein and carbohydrates led to an enhancement in functional (water holding capacity (WHC), swelling ratio, protein leachability, volumetric gel index (VGI)) and mechanical (textural and rheological behavior) features of natural gels compared to SP alone (control) but the quality of hydrogels was impressed by the carbohydrate type. Hydrogels designed with LBG came to the fore in terms of these attributes. Additionally, these gel models created awareness for phenolic delivery.

Interactome of millet-based food matrices: A review

Millets are recently being recognized as emerging food ingredients with multifaceted applications. Whole grain flours made from millets, exhibit diverse chemical compositions, starch digestibility and physicochemical properties. A food matrix can be viewed as a section of food microstructure, commonly coinciding with a physical spatial domain that interacts or imparts specific functionalities to a particular food constituent. The complex millet-based food matrices can help individuals to attain nutritional benefits due to the intricate and unique digestive properties of these foods. This review helps to fundamentally understand the binary and ternary interactions of millet-based foods. Nutritional bioavailability and bioaccessibility are also discussed based on additive, synergistic, masking, the antagonistic or neutralizing effect of different food matrix components on each other and the surrounding medium. The molecular basis of these interactions and their effect on important functional attributes like starch retrogradation, gelling, pasting, water, and oil holding capacity is also discussed.