Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation

Chondroitin sulfate-modified tragacanth gum-gelatin composite nanocapsules loaded with curcumin nanocrystals for the treatment of arthritis

Rheumatoid arthritis (RA) is a chronic autoimmune disease of yet undetermined etiology that is accompanied by significant oxidative stress, inflammatory responses,  and damage to joint tissues. In this study, we designed chondroitin sulfate (CS)-modified tragacanth gum-gelatin composite nanocapsules (CS-Cur-TGNCs) loaded with curcumin nanocrystals (Cur-NCs), which rely on the ability of CS to target CD44 to accumulate drugs in inflamed joints. Cur was encapsulated in the form of nanocrystals into tragacanth gum-gelatin composite nanocapsules (TGNCs) by using an inborn microcrystallization method, which produced CS-Cur-TGNCs with a particle size of approximately 80 ± 11.54 nm and a drug loading capacity of 54.18 ± 5.17%. In an in vitro drug release assay, CS-Cur-TGNCs showed MMP-2-responsive properties. During the treatment of RA, CS-Cur-TGNCs significantly inhibited oxidative stress, promoted the polarization of M2-type macrophages to M1-type macrophages, and decreased the expression of inflammatory factors (TNF-α, IL-1β, and IL-6). In addition, it also exerted excellent anti-inflammatory effects, and significantly alleviated the swelling of joints during the treatment of gouty arthritis (GA). Therefore, CS-Cur-TGNCs, as a novel drug delivery system, could lead to new ideas for clinical therapeutic regimens for RA and GA.

Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives

Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.

Liquid-liquid biopolymers aqueous solution segregative phase separation in food: From fundamentals to applications-A review

As a result of the spontaneous movement of molecules, liquid-liquid biopolymer segregative phase separation takes place in an aqueous solution. The efficacy of this type of separation can be optimized under conditions where variables such as pH, temperature, and molecular concentrations have minimal impact on its dynamics. Recently, interest in the applications of biopolymers and their segregative phase separation-associated molecular stratification has increased, particularly in the food industry, where these methods permit the purification of specific particles and the embedding of microcapsules. The present review offers a comprehensive examination of the theoretical mechanisms that regulate the liquid-liquid biopolymers aqueous solution segregative phase separation, the factors that may exert an impact on this procedure, and the importance of this particular separation method in the context of food science. These discussion points also address existing difficulties and future possibilities related to the use of segregative phase separation in food applications. This highlights the potential for the design of novel functional foods and the enhancement of food properties.

Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate

Considering mitigating oxidative degradation and inhibiting microbial proliferation in meat products, incorporating antioxidant and antimicrobial materials is critical to enhance shelf life, maintain quality, and ensure food safety. So, this study aimed to investigate the antimicrobial and antioxidant effects of encapsulated gallic acid on the quality of hamburgers during 30 days of storage. Gallic acid was microencapsulated in tragacanth gum/gelatin complex coacervate, and its encapsulation efficiency was optimized by the response surface method. The optimized encapsulation conditions were 1:4 polymer ratio (tragacanth to gelatin ratio); total polymer content, 0.9 %; pH, 3.5; and gallic acid content, 0.88 %, resulting in a 98 % encapsulation efficiency. The microcapsules were characterized using various techniques, including scanning electron microscopy, Fourier transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry. 400 ppm encapsulated gallic acid was added to the hamburger formulation, and various microbial properties, chemical analysis (peroxide value (POV) and thiobarbituric acid (TBA)), and sensory properties of the hamburgers were evaluated during storage. Results showed that gallic acid in the hamburgers decreased lipid oxidation from 0.126 to 0.103 mg MAD/kg in the TBA test and 12.73 to 11.03 meq/kg in the POV test during one month of storage. Also, phenolic compounds could prevent the growth and proliferation of spoilage microorganisms by damaging the microorganism cell walls and changing the metabolic processes. So, the amounts of total count and yeast and mold in the treated sample were lower than in the control sample. Significantly, adding encapsulated gallic acid did not negatively affect the flavor or overall evaluation of the samples. Overall, these findings suggested that encapsulated gallic acid is a suitable candidate to maintain chemical, microbial, and sensory characteristics of hamburgers over time.