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Chen J, Zhao Q, Tang J, Lei X, Zhang J, Li Y, Li J, Li Y, Zuo Y. Enzyme-Activated Biomimetic Vesicles Confining Mineralization for Bone Maturation. ACS APPLIED MATERIALS & INTERFACES 2024; 16:33005-33020. [PMID: 38900067 DOI: 10.1021/acsami.4c03978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/21/2024]
Abstract
Inspired by the crucial role of matrix vesicles (MVs), a series of biomimetic vesicles (BVs) fabricated by calcium glycerophosphate (CaGP) modified polyurethane were designed to mediate the mineralization through in situ enzyme activation for bone therapy. In this study, alkaline phosphatase (ALP) was harbored in the porous BVs by adsorption (Ad-BVs) or entrapment (En-BVs). High encapsulation of ALP on En-BVs was effectively self-activating by calcium ions of CaGP-modified PU that specifically hydrolyzed the organophosphorus (CaGP) to inorganic phosphate, thus promoting the formation of the highly oriented bone-like apatite in vitro. Enzyme-catalyzed kinetics confirms the regulation of apatite crystallization by the synergistic action of self-activated ALP and the confined microcompartments of BVs. This leads to a supersaturated microenvironment, with the En-BVs group exhibiting inorganic phosphate (Pi) levels 4.19 times higher and Ca2+ levels 3.67 times higher than those of simulated body fluid (SBF). Of note, the En-BVs group exhibited excellent osteo-inducing differentiation of BMSCs in vitro and the highest maturity with reduced bone loss in rat femoral defect in vivo. This innovative strategy of biomimetic vesicles is expected to provide valuable insights into the enzyme-activated field of bone therapy.
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Affiliation(s)
- Jieqiong Chen
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Qing Zhao
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Jiajing Tang
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Xiaoyu Lei
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Jinzheng Zhang
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Yuping Li
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Jidong Li
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Yubao Li
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
| | - Yi Zuo
- Research Center for Nano-Biomaterials, Analytical and Testing Center, Sichuan University, Chengdu, 610064, PR China
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Sharma M, Dash KK, Badwaik LS. Development of chewing gum model system from phytocompounds of black jamun ( Syzygium cumini) pulp and study of its dissolution kinetics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:300-310. [PMID: 38196719 PMCID: PMC10772027 DOI: 10.1007/s13197-023-05841-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/24/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g-1) were incorporated with chewing gum for the development of functional food production. The study showed among variants, 5 g 100 g-1 encapsulates of black jamun pulp extract-based chewing gum (BJE-CG) showed better color stability and texture properties caused by the availability of alginate and guar gum in the encapsulates. The results revealed the dissolution behaviour of 5 g 100 g-1 based BJE-CG has a greater (P < 0.05) dissolution of total anthocyanin (TAC) and phenolic content (TPC). The dissolution kinetics model including the Korsmeyer-Peppas model, Higuchi model and Gunes model were statistically tested the dissolution rate of TAC and TPC. The Korsmeyer-Peppas model for TAC and Gunes model for TPC were found the best suitable through R2 (0.995 and 0.991) and the lowest χ2 (0.0098 and 0.0361). The dissolution kinetics study indicated the 5 g 100 g-1 based BJE-CG has the most suitable fitting in dissolution kinetics via simulated salivary fluid at 10 min. The application of the encapsulated phytocompounds shows a better solution for food and pharma industries to deliver decent plant-based pigment and phytocompounds in the food product. Graphical abstract
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Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Jalandhar - Delhi, Grand Trunk Rd, Phagwara, Punjab 144411 India
| | - Kshirod K Dash
- Department of Food Processing Technology, GKCIET, Malda, West Bengal 732141 India
| | - Laxmikant S Badwaik
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Tezpur, Assam 784028 India
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Pusty K, Dash KK, Tiwari A, Balasubramaniam VM. Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 2023; 32:2025-2042. [PMID: 37860738 PMCID: PMC10581982 DOI: 10.1007/s10068-023-01302-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 10/21/2023] Open
Abstract
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage. Graphical abstract
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
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Chen L, Zhang S, Zhang B, Liang Q, Luo D, Yu X, Yao B, Zhao K, Yang Z, Tang Y, Wu Z. Study on the poly(methyl methacrylate-acrylic acid)/calcium phosphate cement composite bound by chelation with enhanced water absorption and biomechanical properties. J Mech Behav Biomed Mater 2023; 147:106149. [PMID: 37782989 DOI: 10.1016/j.jmbbm.2023.106149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/04/2023]
Abstract
Polymethylmethacrylate (PMMA) bone cement has been widely used as a critical material for fixing prostheses and filling bone defects. The shrinkage of PMMA bone cement was addressed by the additives, however, the uneven integral water absorption and expansion performance as well as the deteriorated mechanical properties of the modified bone cement after immersion in phosphate buffered saline (PBS) and simulation body fluid (SBF) affected the long-term stability after implantation. Calcium phosphate cement (CPC) is a biomaterial with promising applications in orthopedics, whose hydration reaction provides an important driving force for the transfer of water. Besides, the mechanical properties of CPC can be enhanced with the curing process. In this study, CPC was utilized to modify the poly(methyl methacrylate-acrylic acid) [P(MMA-AA)] bone cement. The results demonstrated the successful construction of interconnected CPC water delivery networks in the P(MMA-AA)/CPC composite, the water absorption ratio and expansion ratio of the composite were up to 131.18 ± 9.14% and 168.19 ± 5.44%, respectively. Meanwhile, the transformation of CPC water delivery networks into rigid mechanical support networks as well as the chelation interaction between organic-inorganic enhanced the mechanical properties of the composite after immersion, the compressive strength after immersion reached 62.97 ± 0.97 MPa, which was 27.65% higher than that before immersion. The degradation ratio of the composite was up to 13.76 ± 0.23% after 9 days of immersion, which was 16.4% higher than that of CPC. Furthermore, composites exhibited superior biocompatibility as the release of Ca2+. Therefore, P(MMA-AA)/CPC composite serves as a promising medical filling material for clinical use.
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Affiliation(s)
- Lei Chen
- School of Science, Xi'an University of Technology, Xi'an, 710054, PR China; Shaanxi Province Key Laboratory of Corrosion and Protection, Xi'an University of Technology, Xi'an, 710048, PR China
| | - Shitong Zhang
- School of Materials Science and Engineering, Xi'an University of Technology, Xi'an, 710048, PR China
| | - Bo Zhang
- School of Materials Science and Engineering, Xi'an University of Technology, Xi'an, 710048, PR China
| | - Qian Liang
- School of Science, Xi'an University of Technology, Xi'an, 710054, PR China
| | - Dong Luo
- School of Science, Xi'an University of Technology, Xi'an, 710054, PR China
| | - Xiaojiao Yu
- School of Science, Xi'an University of Technology, Xi'an, 710054, PR China
| | - Binghua Yao
- School of Science, Xi'an University of Technology, Xi'an, 710054, PR China
| | - Kang Zhao
- School of Materials Science and Engineering, Xi'an University of Technology, Xi'an, 710048, PR China; Shaanxi Province Key Laboratory of Corrosion and Protection, Xi'an University of Technology, Xi'an, 710048, PR China
| | - Zhao Yang
- Institute of Orthopaedics, Xi'jing Hospital, Fourth Military Medical University, Xi'an, 710032, PR China.
| | - Yufei Tang
- School of Materials Science and Engineering, Xi'an University of Technology, Xi'an, 710048, PR China; Shaanxi Province Key Laboratory of Corrosion and Protection, Xi'an University of Technology, Xi'an, 710048, PR China.
| | - Zixiang Wu
- Institute of Orthopaedics, Xi'jing Hospital, Fourth Military Medical University, Xi'an, 710032, PR China.
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Ozcan BE, Saroglu O, Karakas CY, Karadag A. Encapsulation of purple basil leaf extract by electrospraying in double emulsion (W/O/W) filled alginate-carrageenan beads to improve the bioaccessibility of anthocyanins. Int J Biol Macromol 2023; 250:126207. [PMID: 37567525 DOI: 10.1016/j.ijbiomac.2023.126207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 06/26/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
The purple basil leaf extract (PBLE) was encapsulated in double emulsion (W1/O/W2)-loaded beads (emulgel) by electrospraying. The influence of κ-carrageenan (κ-CG) and cross-linking agents (Ca2+/K+) on the properties of alginate (SA) beads were assessed. In emulgel beads, κ-CG inclusion resulted in larger sizes and more distorted shapes, wrinkles on the surface, and lower gel strength. The encapsulation efficiency of anthocyanins (ACNs) in emulgel beads ranged from 70.73 to 87.89 %, whereas it ranged from 13.50 to 20.67 % in emulsion-free (hydrogel) beads. Fourier transforms infrared (FTIR) revealed the crosslinking of SA and κ-CG with Ca2+ and K+, thermogravimetric analysis (TGA), derivative thermogravimetric (DTG), and differential scanning calorimetry (DSC) thermograms showed emulgel beads yielded higher thermal stability. The emulgel beads elevated the in vitro bioaccessibility of ACNs under simulated digestion. At the gastric phase, 86 % of ACNs in PBLE, and 46 % of loaded ACNs in hydrogel beads were released, whereas no release was occurred in emulgel beads. At the intestinal phase, after 150 min of digestion, no ACNs were detected in PBLE and hydrogel beads, whereas all emulgel beads continued to release ACNs until 300 min. The incorporation of double emulsions in hydrogel beads can be utilized in the development of functional foods.
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Affiliation(s)
- Basak Ebru Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kırklareli 39000, Turkey; Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Oznur Saroglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Canan Yagmur Karakas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey
| | - Ayse Karadag
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Turkey.
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Said NS, Olawuyi IF, Lee WY. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications. Gels 2023; 9:732. [PMID: 37754413 PMCID: PMC10530747 DOI: 10.3390/gels9090732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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Mohammadalinejhad S, Kurek M, Jensen IJ, Lerfall J. The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines. Curr Res Food Sci 2023; 7:100560. [PMID: 37589019 PMCID: PMC10425905 DOI: 10.1016/j.crfs.2023.100560] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
pH indicators have emerged as promising tools for real-time monitoring of product freshness and quality in intelligent food packaging applications. However, ensuring the stability of these indicators is critical for practical use. This study aims to evaluate the stability of anthocyanins-loaded alginate hydrogel beads of varying sizes at different temperatures under accelerated light conditions and relative humidity (RH) levels of 53% and 97% during 21 days of storage. Moreover, their sensitivity to the principal spoilage volatiles of muscle food products such as ammonia (NH3), dimethylamine (DMA) and trimethylamine (TMA) was investigated. The half-life of cyanidin-3-glucoside in small hydrogel beads was roughly twice as long as that of the larger beads under accelerated light exposure at 4 °C and they were less likely to undergo noticeable color changes over time. Both sizes of hydrogel beads stored at 97% RH and 4 °C showed color stability over the 21-day period with minimal color variation (|ΔE| ≤ 3). The UV-vis spectra of the purple corn extract exhibited changes across pH 2 to 12, as evidenced by the visible color variations, ranging from pink to green. The limit of detection (LOD) for NH3 was 25 ppm for small beads and 15 ppm for large ones. Both types of beads exhibited similar LOD for DMA and TMA, around 48 ppm. This research showed that alginate hydrogel beads containing anthocyanins from purple corn are a viable option for developing intelligent packaging of muscle foods. Furthermore, the use of hydrogel beads of different sizes can be customized to specific muscle foods based on the primary spoilage compound generated during spoilage.
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Affiliation(s)
- Samira Mohammadalinejhad
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway
| | - Marcin Kurek
- Department of Technique and Food Product Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 02-776, Warsaw, Poland
| | - Ida-Johanne Jensen
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway
| | - Jørgen Lerfall
- Department of Biotechnology and Food Science, NTNU - Norwegian University of Science and Technology, 7491, Trondheim, Norway
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Raj GVSB, Dash KK. Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study. Food Sci Biotechnol 2023; 32:779-792. [PMID: 37041809 PMCID: PMC10082890 DOI: 10.1007/s10068-022-01220-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/16/2022] [Accepted: 11/30/2022] [Indexed: 12/24/2022] Open
Abstract
The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43 mg GAE/100 g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681 °C and increased with the increase of dragon fruit level in the formulation.
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Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Narayanpur, Malda, West Bengal 732141 India
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028 India
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Xu T, Gu Z, Cheng L, Li C, Li Z, Hong Y. Stability, oxidizability, and topical delivery of resveratrol encapsulated in octenyl succinic anhydride starch/chitosan complex-stabilized high internal phase Pickering emulsions. Carbohydr Polym 2023; 305:120566. [PMID: 36737204 DOI: 10.1016/j.carbpol.2023.120566] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/18/2022] [Accepted: 01/04/2023] [Indexed: 01/09/2023]
Abstract
High internal phase Pickering emulsions (HIPPEs) stabilized with octenyl succinic anhydride starch/chitosan complexes were examined as a topical delivery vehicle for resveratrol. All resveratrol-loaded HIPPEs showed stable gel-like network structures, with the droplet size and microrheological properties largely dependent on the complex concentrations. HIPPEs exhibited strong stability when subjected to light, high temperature, UV radiation and freeze-thaw treatment, and resveratrol retention was greatly improved with the increasing addition of complexes and resveratrol. High amounts of resveratrol facilitated the antioxidant activity of HIPPEs, whereas sustained release of resveratrol was mainly related to the existence of complex interfacial layers. Moreover, HIPPEs overcome the stratum corneum barrier, with an approximately 3-5-fold increase in resveratrol deposition in deep skin compared to bulk oil. In conclusion, the emulsion composition (especially at the particle level) was vital for the effectiveness of HIPPEs as a carrier, which may provide new opportunities to design topical delivery systems.
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Affiliation(s)
- Tian Xu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Caiming Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314050, China.
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10
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Polyphenol Release and Antioxidant Activity of the Encapsulated Antioxidant Crude Extract from Cold Brew Spent Coffee Grounds under Simulated Food Processes and an In Vitro Static Gastrointestinal Model. Foods 2023; 12:foods12051000. [PMID: 36900517 PMCID: PMC10000879 DOI: 10.3390/foods12051000] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 02/22/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
An ionic gelation technique based on an alginate-calcium-based encapsulation process was prepared as the delivery matrix for antioxidant crude extracts from cold brew spent coffee grounds (350 mg/mL). All the encapsulated samples were treated with different simulated food processes, namely pH 3, pH 7, low-temperature long-time (LTLT) pasteurization, and high-temperature short-time (HTST) pasteurization, to evaluate the stability of the encapsulated matrices. The results showed that alginate (2%, w/v)/maltodextrin (2%, w/v) (CM), and alginate (2%, w/v)/inulin (5%, w/v) (CI) could enhance encapsulation efficiency (89.76 and 85.78%, respectively) and provide lower swelling behavior after being treated using the simulated food processes. Both CM and CI could control the release of antioxidants during the gastric phase (2.28-3.98 and 2.52-4.00%, respectively) and gradual release in the intestinal phase (6.80-11.78 and 4.16-12.72%, respectively) compared to pure alginate (CA). In addition, pasteurization treatment at pH 7.0 produced the highest accumulated release of total phenolic content (TPC) and antioxidant activity (DPPH) after digestion in the in vitro gastrointestinal system compared to the other simulated food processes. The thermal process resulted in a greater release of compounds from the encapsulated matrix during the gastric phase. On the other hand, the treatment with pH 3.0 resulted in the lowest accumulated release of TPC and DPPH (5.08 and 5.12%, respectively), which indicated phytochemical protection.
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Anthocyanin-Rich Jamun (Syzygium cumini L.) Pulp Transported on Protein-Coated Ionic Gelation Microparticles of Calcium Alginate: Production and Morphological Characteristics. POLYSACCHARIDES 2023. [DOI: 10.3390/polysaccharides4010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Jamun (Syzygium cumini L.) is a fruit rich in anthocyanins, an important group of natural pigments, with color ranging from red to blue, soluble in water, highly antioxidant. Despite its great potential for use as a natural dye, its application is a challenge, due to the instability of these compounds in the environmental conditions of processing and storage commonly used by the food industry. Therefore, this study evaluated the microencapsulation of anthocyanin-rich jamun pulp by ionic gelation (IG) and its protein-coating by electrostatic interaction (PC). The effect of the ratio of sodium alginate solids and jamun pulp (1:0.40 to 1:2, w/w) and the concentration of gelatin coating solution (0% to 10%, w/w) on the morphology, water and total protein content and anthocyanins content in the microparticles were evaluated. Visually, the IG particles showed color tones ranging from reddish to purplish, which became less intense and opaque after being submitted to the gelatin coating process. Microscopic images demonstrated that microparticles formed had an irregular and heterogeneous shape with disorganized gel network formation is due to the presence of solid structures of jamun pulp, observed within the microparticles. The greater the concentration of gelatin in the coating solution, the greater the protein adsorption for the formation of the protective layer, ranging from 21.82 ± 0.72% (T1) to 55.87 ± 4.23% (T6). Protein adsorption on the GI resulted in a decrease in moisture content (ranging from 87.04 ± 0.22 to 97.06 ± 0.12%) and anthocyanins contents (ranging from 5.84 ± 0.62 to 0.78 ± 0.14%) in the PC microparticles.
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Kinetics and Mechanisms of Saccharomyces boulardii Release from Optimized Whey Protein-Agavin-Alginate Beads under Simulated Gastrointestinal Conditions. BIOENGINEERING (BASEL, SWITZERLAND) 2022; 9:bioengineering9090460. [PMID: 36135006 PMCID: PMC9495568 DOI: 10.3390/bioengineering9090460] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/27/2022] [Accepted: 09/07/2022] [Indexed: 11/17/2022]
Abstract
Encapsulation is a process in which a base material is encapsulated in a wall material that can protect it against external factors and/or improve its bioavailability. Among the different encapsulation techniques, ionic gelation stands out as being useful for thermolabile compounds. The aim of this work was to encapsulate Saccharomyces boulardii by ionic gelation using agavins (A) and whey protein (WP) as wall materials and to evaluate the morphostructural changes that occur during in vitro gastrointestinal digestion. Encapsulations at different levels of A and WP were analyzed using microscopic, spectroscopic and thermal techniques. Encapsulation efficiency and cell viability were evaluated. S. boulardii encapsulated at 5% A: 3.75% WP (AWB6) showed 88.5% cell survival after the simulated gastrointestinal digestion; the bead showed a significantly different microstructure from the controls. The mixture of A and WP increased in the survival of S. boulardii respect to those encapsulated with alginate, A or WP alone. The binary material mixture simultaneously allowed a controlled release of S. boulardii by mostly diffusive Fickian mechanisms and swelling. The cell-release time was found to control the increment of the Damköhler number when A and WP were substrates for S. boulardii, in this way allowing greater protection against gastrointestinal conditions.
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Bhagya Raj GVS, Hulle NRS, Dash KK. Rheological characteristics of reconstituted freeze dried dragon fruit pulp powder: Effect of concentration and temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Engineering and Technology Tezpur University Tezpur, Assam 784028 India
| | - Nishant R. Swami Hulle
- Department of Food Engineering and Technology Tezpur University Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Engineering and Technology Tezpur University Tezpur, Assam 784028 India
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda, West Bengal, 732141 India
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Optimization of Encapsulation by Ionic Gelation Technique of Cryoconcentrated Solution: A Response Surface Methodology and Evaluation of Physicochemical Characteristics Study. Polymers (Basel) 2022; 14:polym14051031. [PMID: 35267855 PMCID: PMC8914933 DOI: 10.3390/polym14051031] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/19/2022] [Accepted: 03/02/2022] [Indexed: 12/30/2022] Open
Abstract
The objective of this study was to evaluate the optimal conditions to encapsulate cryoconcentrate solutions via ionic gelation technique. Hydrogel beads were prepared using alginate (1%, 2% and 3% (w/w)) and cornstarch (0.5%, 1% and 2% (w/w)). Later, a sucrose/acid gallic solution was concentrated through block freeze concentration (BFC) at three cycles. Thus, each solution was a mixture with the respective combination of alginate/cornstarch. The final solution was added drop-wise on a CaCl2 solution, allowing the formation of calcium alginate-cornstarch hydrogel beads filled with sucrose/acid gallic solution or cryoconcentrated solution. The results showed that alginate at 2% (w/w) and cornstarch at 2% (w/w) had the best efficiency to encapsulate any solution, with values close to 63.3%, 90.2%, 97.7%, and 75.1%, and particle sizes of approximately 3.09, 2.82, 2.73, and 2.64 mm, for initial solution, cycle 1, cycle 2, and cycle 3, respectively. Moreover, all the samples presented spherical shape. Therefore, the appropriate content of alginate and cornstarch allows for increasing the amount of model cryoconcentrated solution inside of the hydrogel beads. Furthermore, the physicochemical and morphological characteristics of hydrogel beads can be focused for future food and/or pharmaceutical applications, utilizing juice or extract concentrated by BFC as the solution encapsulated.
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