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Kämäräinen T, Nogami S, Arima-Osonoi H, Iwase H, Uchiyama H, Tozuka Y, Kadota K. Multiscale structure analysis of a pH-responsive gelatin/hydroxypropyl methylcellulose phthalate blend using small-angle scattering. J Colloid Interface Sci 2024; 669:975-983. [PMID: 38759596 DOI: 10.1016/j.jcis.2024.05.038] [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: 03/25/2024] [Revised: 04/30/2024] [Accepted: 05/07/2024] [Indexed: 05/19/2024]
Abstract
HYPOTHESIS Hydroxypropyl methylcellulose phthalate (HPMCP) is an enteric polymer that has been employed in drug delivery systems to delay the release of the encapsulated active pharmaceutical ingredients through its pH-responsive solubility change. This has been recently demonstrated as an effective means for delaying the drug release from gelatin/HPMCP hydrogels at gastric pH values. However, structural characteristics of HPMCP agglomeration in gelatin/HPMCP hydrogels is not well understood thus limiting further tailoring of their material properties. EXPERIMENTS We investigated the multiscale structure of a gelatin/HPMCP hydrogel (1:1 by weight) between pH 2 and 6 at 37 °C, i.e. above the upper critical solution transition temperature of gelatin, using small-angle X-ray scattering and contrast-variation small-angle neutron scattering to understand the pH-responsive structure of HPMCP and the cross-correlation between gelatin and HPMCP. FINDINGS Agglomeration of HPMCP between pH 2 and 4 was evidenced by the formation of mass fractal structures, with a fractal dimension ranging from 1.5 to 2.7, comprising primary particles with a radius of gyration ranging from 70 to 140 Å. Blending with gelatin influenced the fractal structure of HPMCP and the primary particle size. Gelatin and HPMCP exhibited negative cross-correlation in all probed length scales and pH values, which was attributed to volume-exclusion interaction in a double-network-like solution architecture.
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Affiliation(s)
- Tero Kämäräinen
- Department of Formulation Design and Pharmaceutical Technology, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Satoshi Nogami
- Department of Formulation Design and Pharmaceutical Technology, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Hiroshi Arima-Osonoi
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Hiroki Iwase
- Neutron Science and Technology Center, Comprehensive Research Organization for Science and Society, Tokai, Ibaraki 319-1106, Japan
| | - Hiromasa Uchiyama
- Department of Formulation Design and Pharmaceutical Technology, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Yuichi Tozuka
- Department of Formulation Design and Pharmaceutical Technology, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan; Department of Physical Pharmaceutics, School of Pharmaceutical Sciences, Wakayama Medical University, 25-1 Shichibancho, Wakayama-shi, Wakayama 640-8156, Japan.
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Vieira WT, Viegas JSR, da Silva MGC, de Oliveira Nascimento L, Vieira MGA, Sarmento B. Self-assembly mucoadhesive beads of κ-carrageenan/sericin for indomethacin oral extended release. Int J Biol Macromol 2024; 270:132062. [PMID: 38705340 DOI: 10.1016/j.ijbiomac.2024.132062] [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: 01/19/2024] [Revised: 04/27/2024] [Accepted: 05/01/2024] [Indexed: 05/07/2024]
Abstract
Oral drug administration, especially when composed of mucoadhesive delivery systems, has been a research trend due to increased residence time and contact with the mucosa, potentially increasing drug bioavailability and stability. In this context, this study aimed to develop self-assembly mucoadhesive beads composed of blends of κ-carrageenan and sericin (κ-Car/Ser) loaded with the anti-inflammatory drug indomethacin (IND). We investigated the swelling, adhesion behaviour, and mechanical/physical properties of the beads, assessing their effects on cell viability, safety and permeation characteristics in both 2D and triple-culture model. The swelling ratio of the beads indicated pH-responsiveness, with maximum water absorption at pH 6.8, and strong mucoadhesion, increasing primarily with higher polymer concentrations. The beads exhibited thermal stability and no chemical interaction with IND, showing improved mechanical properties. Furthermore, the beads remained stable during accelerated and long-term storage studies. The beads were found to be biocompatible, and IND encapsulation improved cell viability (>70 % in both models, 79 % in VN) and modified IND permeation through the models (6.3 % for F5 formulation (κ-Car 0.90 % w/v | Ser 1.2 % w/v| IND 3.0 g); 10.9 % for free IND, p < 0.05). Accordingly, κ-Car/Ser/IND beads were demonstrated to be a promising IND drug carrier to improve oral administration while mitigating the side effects of non-steroidal anti-inflammatories.
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Affiliation(s)
- Wedja Timóteo Vieira
- University of Campinas, School of Chemical Engineering, Av. Albert Einstein, 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil
| | - Juliana Santos Rosa Viegas
- i3S - Institute for Research & Innovation in Health, University of Porto, Rua Alfredo Allen, 208, 4200-135 Porto, Portugal
| | - Meuris Gurgel Carlos da Silva
- University of Campinas, School of Chemical Engineering, Av. Albert Einstein, 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil
| | - Laura de Oliveira Nascimento
- University of Campinas, School of Pharmaceutical Sciences, Rua Cândido Portinari, 200, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-871, Brazil
| | - Melissa Gurgel Adeodato Vieira
- University of Campinas, School of Chemical Engineering, Av. Albert Einstein, 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil.
| | - Bruno Sarmento
- i3S - Institute for Research & Innovation in Health, University of Porto, Rua Alfredo Allen, 208, 4200-135 Porto, Portugal; IUCS-CESPU, Rua Central de Gandra 1317, 4585-116 Gandra, Portugal
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3
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Praseptiangga D, Sesari AR, Rochima E, Muhammad DRA, Widyaastuti D, Zaman MZ, Widiyastuti, Syamani FA, Nazir N, Joni IM, Panatarani C. Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO 2/ZnO nanoparticles. Int J Biol Macromol 2024; 271:132569. [PMID: 38797303 DOI: 10.1016/j.ijbiomac.2024.132569] [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: 03/07/2024] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 05/29/2024]
Abstract
Food packaging based on natural polymers from polysaccharides and proteins can be an alternative to replace conventional plastics. In the present study, semi-refined iota carrageenan (SRIC) and fish gelatin (FG) were used as polymer matrix film with different concentration ratios (0.5:1.5 %, 1.0:1.0 % and 1.5:0.5 % w/w) and SiO2-ZnO nanoparticles were incorporated as fillers with the same concentration in all formulas (0.5:1.5 % w/w carrageenan-fish gelatin). This study aimed to develop films for food packaging applications with desirable physical, mechanical, optical, chemical, and microbiological properties. The results showed that incorporating SiO2-ZnO nanoparticles significantly (p < 0.05) improved the films' elongation at break, UV-screening properties, and antimicrobial activity. Also, the films' thickness, degradability, and transparency significantly (p < 0.05) increased with the higher concentration of fish gelatin addition in the SRIC matrix polymer. The best formula was obtained on the SRIC-FG film at the ratio of 1.5:0.5 % w/w, which performed excellent antimicrobial activity. Thus, semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2-ZnO nanoparticles can be potentially developed as eco-friendly and intelligent food packaging materials to resolve traditional plastic-related issues and prevent food waste.
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Affiliation(s)
- Danar Praseptiangga
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia; Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia.
| | - Annisa Rizki Sesari
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Emma Rochima
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Fishery, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia
| | - Dimas Rahadian Aji Muhammad
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Dea Widyaastuti
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Muhammad Zukhrufuz Zaman
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Widiyastuti
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya, East Java, 60111, Indonesia
| | - Firda Aulya Syamani
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Cibinong, West Java, 16911, Indonesia
| | - Novizar Nazir
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Padang, West Sumatra, 25175, Indonesia
| | - I Made Joni
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor, West Java, 45363, Indonesia
| | - Camellia Panatarani
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor, West Java, 45363, Indonesia
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Vieira WT, Nicolini MVS, da Silva MGC, Nascimento LDO, Vieira MGA. κ-Carrageenan/sericin polymer matrix modified with different crosslinking agents and thermal crosslinking: Improved release profile of mefenamic acid. Int J Biol Macromol 2024; 262:129823. [PMID: 38296146 DOI: 10.1016/j.ijbiomac.2024.129823] [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: 09/04/2023] [Revised: 12/27/2023] [Accepted: 01/26/2024] [Indexed: 02/10/2024]
Abstract
The crosslinking of the polymer matrix with compatible macromolecules results in a three-dimensional network structure that offers an enhancement in the controlled release properties of the material. In this sense, this work aimed to improve the release profile of mefenamic acid (MAC) through crosslinking strategies. κ-Carrageenan/sericin crosslinked blend was obtained by covalent and thermal crosslinking and the different formulations were characterized. The gastroresistant potential and release profile were evaluated in the dissolution assay. The effect and characterization of the particles were investigated. Multiple units presented high entrapment efficiency (94.11-104.25), high drug loading (36.50-47.50 %) and adequate particle size (1.34-1.57 mm) with rough surface and visually spherical shape. The Weibull model showed that drug release occurred by relaxation, erosion and Fickian diffusion. Material stability and absence of MAC -polymer interactions were demonstrated by FTIR and thermogravimetric analysis. DSC showed a stable character of MAC in the drug-loaded beads. Moreover, the application studies of κ-Car/Ser/carboxymethylcellulose in the in vitro intestine mode showed that the crosslinked blend increased cell viability (>85 %), while free MAC exhibited a cytotoxic effect. Finally, the crosslinked k-Car/Ser blend MAC -loaded showed promising properties of a sustained release form of anti-inflammatory drug.
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Affiliation(s)
- Wedja Timóteo Vieira
- University of Campinas, School of Chemical Engineering, Albert Einstein Av. 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil
| | - Maria Vitória Silva Nicolini
- University of Campinas, School of Chemical Engineering, Albert Einstein Av. 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil
| | - Meuris Gurgel Carlos da Silva
- University of Campinas, School of Chemical Engineering, Albert Einstein Av. 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil
| | - Laura de Oliveira Nascimento
- University of Campinas, School of Pharmaceutical Sciences, Cândido Portinari, St. 200, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-871, Brazil
| | - Melissa Gurgel Adeodato Vieira
- University of Campinas, School of Chemical Engineering, Albert Einstein Av. 500, Cidade Universitária "Zeferino Vaz", Campinas, SP 13083-852, Brazil.
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Udo T, Mummaleti G, Mohan A, Singh RK, Kong F. Current and emerging applications of carrageenan in the food industry. Food Res Int 2023; 173:113369. [PMID: 37803710 DOI: 10.1016/j.foodres.2023.113369] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.
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Affiliation(s)
- Toshifumi Udo
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Gopinath Mummaleti
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Anand Mohan
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Rakesh K Singh
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
| | - Fanbin Kong
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA.
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Effects of Lactobacillus fermentation on Eucheuma spinosum polysaccharides: Characterization and mast cell membrane stabilizing activity. Carbohydr Polym 2023; 310:120742. [PMID: 36925257 DOI: 10.1016/j.carbpol.2023.120742] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 02/16/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
Eucheuma polysaccharides have varieties of biological activities. However, it is accompanied by problems like large molecular weight, high viscosity, and low utilization. Here, we first prepared fermented Eucheuma spinosum polysaccharides (F-ESP) by Lactobacillus fermentation, compared with low-temperature freeze-thaw ESP (L-ESP) prepared by the freeze-thaw method, explored the composition and structural characteristics of F-ESP and L-ESP, and evaluation of the ability of different samples to inhibit mast cell degranulation using classical mast cell model. Then, the activity of L-ESP and F-ESP in vivo was preliminarily evaluated using a passive cutaneous anaphylaxis model. Two kinds of F-ESP named F1-ESP-3 and F2-ESP-3 were obtained by fermentation of Eucheuma spinosum with the selected strains of Lactobacillus.sakei subsp.sakei and Lactobacillus.rhamnosus. Compared with the purified component L-ESP-3, the monosaccharide composition of F1-ESP-3 contains more glucuronic acid, the molecular weight reduced from >600 kDa (L-ESP-3) to 28.30 kDa (F1-ESP-3) and 33.58 kDa (F2-ESP-3), F1-ESP-3 has higher solubility and lower apparent viscosity. Fermentation did not destroy the functional groups and structure of ESP. Moreover, F1-ESP-3 significantly inhibited RBL-2H3 cell degranulation by reducing depolymerization of F-actin and Ca2+ influx. F1-ESP-3 reduced the symptoms of mast cell-mediated passive cutaneous anaphylaxis, indicating that F1-ESP-3 may have better anti-allergic activity in vivo.
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Raghav N, Vashisth C, Mor N, Arya P, Sharma MR, Kaur R, Bhatti SP, Kennedy JF. Recent advances in cellulose, pectin, carrageenan and alginate-based oral drug delivery systems. Int J Biol Macromol 2023:125357. [PMID: 37327920 DOI: 10.1016/j.ijbiomac.2023.125357] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 06/05/2023] [Accepted: 06/10/2023] [Indexed: 06/18/2023]
Abstract
Polymers-based drug delivery systems constitute one of the highly explored thrust areas in the field of the medicinal and pharmaceutical industries. In the past years, the properties of polymers have been modified in context to their solubility, release kinetics, targeted action site, absorption, and therapeutic efficacy. Despite the availability of diverse synthetic polymers for the bioavailability enhancement of drugs, the use of natural polymers is still highly recommended due to their easy availability, accessibility, and non-toxicity. The aim of the review is to provide the available literature of the last five years on oral drug delivery systems based on four natural polymers i.e., cellulose, pectin, carrageenan, and alginate in a concise and tabulated manner. In this review, most of the information is in tabulated form to provide easy accessibility to the reader. The data related to active pharmaceutical ingredients and supported components in different formulations of the mentioned polymers have been made available.
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Affiliation(s)
- Neera Raghav
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India.
| | - Chanchal Vashisth
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Nitika Mor
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Priyanka Arya
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Manishita R Sharma
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | - Ravinder Kaur
- Chemistry Department, Kurukshetra University, Kurukshetra, Haryana 136119, India
| | | | - John F Kennedy
- Chembiotech laboratories Ltd, Tenbury Wells, WR15 8FF, United Kingdom.
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Sadi A, Ferfera-Harrar H. Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests. Int J Biol Macromol 2023; 242:124964. [PMID: 37247593 DOI: 10.1016/j.ijbiomac.2023.124964] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 05/13/2023] [Accepted: 05/17/2023] [Indexed: 05/31/2023]
Abstract
Multifunctional food packaging films were produced from crosslinked carboxymethyl cellulose/gelatin (CMC/Ge) bio-nanocomposites incorporated with Ge-montmorillonite (OM) nanofiller, anthocyanins (ATH) from red cabbage as colorimetric pH-indicator, and pistacia leaves extract (PE) as active agent. The influence of additives on the structural, physical, and functional properties of the films was investigated. The results showed that ATH and PE caused color alteration and reduced transparency. However, they improved the UV light barrier ability by 98 %, with less impact from OM, despite its well-dispersed state in the matrix. Increasing PE content in the bio-nanocomposite films caused an increase in compactness and surface roughness, reduction in moisture content (15.10-12.33 %), swelling index (354.55-264.58 %), surface wettability (contact angle 80.1-92.49°), water vapor permeability (7.37-5.69 × 1010 g m-1s-1Pa-1), and nano-indentation mechanical parameters, without affecting the thermal stability. ATH-included films demonstrated color pH-sensitivity with improved ATH color stability through the ATH-Al3+ chelates formation. PE-added films exhibited effective antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, reaching 93 % of inhibition, and antimicrobial properties with biocidal effects for PE-rich film. The shrimp spoilage test showed that the T-1.5PE film offered the strongest active intelligent response. The CMC/Ge-based bio-nanocomposite films endowed with antioxidant/antimicrobial properties and colorimetric pH-sensitivity have promising potential for food packaging application.
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Affiliation(s)
- Amina Sadi
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria
| | - Hafida Ferfera-Harrar
- Materials Polymer Laboratory, Department of Macromolecular Chemistry, Faculty of Chemistry, University of Sciences and Technology Houari Boumediene USTHB, B.P. 32 El-Alia, 16111 Algiers, Algeria.
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Huang X, Tu R, Song H, Dong K, Geng F, Chen L, Huang Q, Wu Y. Fabrication and characterization of gelatin-EGCG-pectin ternary complex: formation mechanism, emulsion stability, and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1442-1453. [PMID: 36168822 DOI: 10.1002/jsfa.12240] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 09/18/2022] [Accepted: 09/28/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Protein-polyphenol-polysaccharide ternary complex particles have better emulsion interfacial stability compared to protein-polysaccharide binary complexes. However, knowledge is scarce when it comes to the fabrication of protein-polyphenol-polysaccharide ternary complexes as interfacial stabilizers and the interactions between the three substances. In the present work, ternary complexes were prepared using gelatin, high methoxyl pectin, and epigallocatechin gallate (EGCG) as raw materials. The effect of different influencing factors on the formation process of ternary complexes was investigated by varying different parameters. physicochemical stability, emulsifying properties, and structural characteristics were analyzed. RESULTS The ternary complex had a smaller particle size (275 nm) and polydispersity index (0.112) when the mass concentration ratio of gelatin to high methoxyl pectin was 9:1, addition of EGCG was 0.05%, pH value was 3.0, and ionic strength was 10 mmol L-1 . Meanwhile, the complex had the highest emulsifying stability index (691.75 min) and emulsifying activity index (22.96 m2 g-1 ). Scanning electron microscopical observation demonstrated that the addition of EGCG promoted the dispersion of ternary complex more uniformly, and effectively reduced the agglomeration phenomenon. The discrepancy in fluorescence intensity suggested that interactions between EGCG and gelatin occurred, which altered the protein spatial conformation of gelatin. Fourier transform infrared spectroscopic analysis elucidated that hydrogen bond interaction was the primary non-covalent interaction between EGCG and gelatin-high methoxyl pectin binary complex. CONCLUSION The aforementioned results purposed to provide some theoretical reference and basis for the rational design of stable protein-polyphenol-polysaccharide ternary complexes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiang Huang
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Rui Tu
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Hongbo Song
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Kai Dong
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
| | - Fang Geng
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang, China
| | - Qun Huang
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
- Engineering Research Centre of Fujian - Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education and Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang, Guizhou, China
| | - Yingmei Wu
- School of Public Health, Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China
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Synthesis and Characterization of Innovative Microgels Based on Polyacrylic Acid and Microalgae Cell Wall and Their Potential as Antigen Delivery Vehicles. Pharmaceutics 2022; 15:pharmaceutics15010133. [PMID: 36678762 PMCID: PMC9863243 DOI: 10.3390/pharmaceutics15010133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 01/04/2023] Open
Abstract
In this study, hybrid polyacrylic acid and Schizochytrium sp. microalgae (PAA/Schizo) microgels were synthesized by inverse emulsion assisted by ultrasound using the cell wall fraction as crosslinker. Physicochemical characterization of PAA/Schizo microgels revealed polymeric spherical particles (288 ± 39 nm) and were deemed stable and negatively charged. The produced microgels are not inherently toxic as cell viability was sustained above 80% when mice splenocytes were exposed to concentrations ranging 10-900 µg/mL. PAA/Schizo microgels were evaluated as antigen delivery nanovehicle by adsorbing bovine serum albumin (BSA); with a loading efficiency of 72% and loading capacity of 362 µg/mg. Overall, intranasally-immunized BALB/c mice showed null IgG or IgA responses against PAA/Schizo microgel-BSA, whereas soluble BSA induced significant humoral responses in systemic and mucosal compartments. Splenocytes proliferation assay upon BSA stimulus revealed positive CD4+ T cells-proliferation response in PAA/Schizo microgels-BSA group. Thus, PAA/Schizo microgels constitute functional antigen delivery vehicles of simple and ecofriendly synthesis. Moreover, the use of cell wall fraction as cross-linker agent provides an alternative use for the generation of high-value products using residual algae biomass from the oil industry. Our data suggests that the PAA/Schizo microgels are potential antigen delivery vehicles for immunotherapy development.
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Ng LH, Ling JKU, Hadinoto K. Formulation Strategies to Improve the Stability and Handling of Oral Solid Dosage Forms of Highly Hygroscopic Pharmaceuticals and Nutraceuticals. Pharmaceutics 2022; 14:pharmaceutics14102015. [PMID: 36297450 PMCID: PMC9611293 DOI: 10.3390/pharmaceutics14102015] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/23/2022] Open
Abstract
Highly hygroscopic pharmaceutical and nutraceutical solids are prone to significant changes in their physicochemical properties due to chemical degradation and/or solid-state transition, resulting in adverse effects on their therapeutic performances and shelf life. Moisture absorption also leads to excessive wetting of the solids, causing their difficult handling during manufacturing. In this review, four formulation strategies that have been employed to tackle hygroscopicity issues in oral solid dosage forms of pharmaceuticals/nutraceuticals were discussed. The four strategies are (1) film coating, (2) encapsulation by spray drying or coacervation, (3) co-processing with excipients, and (4) crystal engineering by co-crystallization. Film coating and encapsulation work by acting as barriers between the hygroscopic active ingredients in the core and the environment, whereas co-processing with excipients works mainly by adding excipients that deflect moisture away from the active ingredients. Co-crystallization works by altering the crystal packing arrangements by introducing stabilizing co-formers. For hygroscopic pharmaceuticals, coating and co-crystallization are the most commonly employed strategies, whereas coating and encapsulation are popular for hygroscopic nutraceuticals (e.g., medicinal herbs, protein hydrolysates). Encapsulation is rarely applied on hygroscopic pharmaceuticals, just as co-crystallization is rarely used for hygroscopic nutraceuticals. Therefore, there is potential for improved hygroscopicity reduction by exploring beyond the traditionally used strategy.
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12
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Teimouri S, Kasapis S, Dokouhaki M. Diffusional characteristics of food protein-based materials as nutraceutical delivery systems: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Molino S, Rufián Henares JÁ, Gómez-Mascaraque LG. Tannin-rich extracts improve the performance of amidated pectin as an alternative microencapsulation matrix to alginate. Curr Res Food Sci 2022; 5:243-250. [PMID: 35146441 PMCID: PMC8801355 DOI: 10.1016/j.crfs.2022.01.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 01/11/2022] [Accepted: 01/17/2022] [Indexed: 11/20/2022] Open
Abstract
Microencapsulation of tannin extracts through extrusion-gelation method was performed comparing two alternative encapsulation matrices: alginate and amidated pectin. The microstructure of the generated microbeads was studied, as well as their microencapsulation efficiency and release properties. Overall, pectin-based beads performed better than their alginate-based counterparts. This, combined with a greater incorporation of tannins in the feed formulations led to a higher tannin load in the final beads. The best microencapsulation efficiency was given by pectin microbeads loaded with 10% tannin extract (w/w), but the final tannin content could be further increased by adding a 20% (w/w) concentration of the extracts. During a 14-days storage, only a marginal loss of tannins was recorded for pectin-based microbeads. The results reveal that great potential exists in producing pectin-based microbeads in presence of tannins, which allow better loading capacities and improving structural properties, thanks to the interactions between the tannins and the amidated polysaccharide.
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Affiliation(s)
- Silvia Molino
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
- Instituto de Investigación Biosanitaria Ibs.GRANADA, Universidad de Granada, Granada, Spain
| | - Laura G. Gómez-Mascaraque
- Food Chemistry and Technology Department, Teagasc Moorepark Food Research Centre, Fermoy, Co. Cork, P61 C996, Ireland
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14
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Encapsulation of volatile compounds in liquid media: Fragrances, flavors, and essential oils in commercial formulations. Adv Colloid Interface Sci 2021; 298:102544. [PMID: 34717207 DOI: 10.1016/j.cis.2021.102544] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/23/2022]
Abstract
The first marketed example of the application of microcapsules dates back to 1957. Since then, microencapsulation techniques and knowledge have progressed in a plethora of technological fields, and efforts have been directed toward the design of progressively more efficient carriers. The protection of payloads from the exposure to unfavorable environments indeed grants enhanced efficacy, safety, and stability of encapsulated species while allowing for a fine tuning of their release profile and longer lasting beneficial effects. Perfumes or, more generally, active-loaded microcapsules are nowadays present in a very large number of consumer products. Commercial products currently make use of rigid, stable polymer-based microcapsules with excellent release properties. However, this type of microcapsules does not meet certain sustainability requirements such as biocompatibility and biodegradability: the leaking via wastewater contributes to the alarming phenomenon of microplastic pollution with about 4% of total microplastic in the environment. Therefore, there is a need to address new issues which have been emerging in relation to the poor environmental profile of such materials. The progresses in some of the main application fields of microencapsulation, such as household care, toiletries, cosmetics, food, and pesticides are reviewed herein. The main technologies employed in microcapsules production and the mechanisms underlying the release of actives are also discussed. Both the advantages and disadvantages of every technique have been considered to allow a careful choice of the most suitable technique for a specific target application and prepare the ground for novel ideas and approaches for encapsulation strategies that we expect to be proposed within the next years.
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Abstract
For the past few years, there has been a surge in the use of nutraceuticals. The global nutraceuticals market in 2020 was USD 417.66 billion, and the market value is expected to increase by 8.9% compound annual growth rate from 2020 to 2028. This is because nutraceuticals are used to treat and prevent various diseases such as cancer, skin disorders, gastrointestinal, ophthalmic, diabetes, obesity, and central nervous system-related diseases. Nutritious food provides the required amount of nutrition to the human body through diet, whereas most of the bioactive agents present in the nutrients are highly lipophilic, with low aqueous solubility leading to poor dissolution and oral bioavailability. Also, the nutraceuticals like curcumin, carotenoids, anthocyanins, omega-3 fatty acids, vitamins C, vitamin B12, and quercetin have limitations such as poor solubility, chemical instability, bitter taste, and an unpleasant odor. Additionally, the presence of gastrointestinal (GIT) membrane barriers, varied pH, and reaction with GIT enzymes cause the degradation of some of the nutraceuticals. Nanotechnology-based nutrient delivery systems can be used to improve oral bioavailability by increasing nutraceutical stability in foods and GIT, increasing nutraceutical solubility in intestinal fluids, and decreasing first-pass metabolism in the gut and liver. This article has compiled the properties and applications of various nanocarriers such as polymeric nanoparticles, micelles, liposomes, niosomes, solid lipid nanocarriers, nanostructured lipid carrier, microemulsion, nanoemulsion, dendrimers in organic nanoparticles, and nanocomposites for effective delivery of bioactive molecules.
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16
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Increasing the Power of Polyphenols through Nanoencapsulation for Adjuvant Therapy against Cardiovascular Diseases. Molecules 2021; 26:molecules26154621. [PMID: 34361774 PMCID: PMC8347607 DOI: 10.3390/molecules26154621] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 07/25/2021] [Accepted: 07/27/2021] [Indexed: 12/27/2022] Open
Abstract
Polyphenols play a therapeutic role in vascular diseases, acting in inherent illness-associate conditions such as inflammation, diabetes, dyslipidemia, hypertension, and oxidative stress, as demonstrated by clinical trials and epidemiological surveys. The main polyphenol cardioprotective mechanisms rely on increased nitric oxide, decreased asymmetric dimethylarginine levels, upregulation of genes encoding antioxidant enzymes via the Nrf2-ARE pathway and anti-inflammatory action through the redox-sensitive transcription factor NF-κB and PPAR-γ receptor. However, poor polyphenol bioavailability and extensive metabolization restrict their applicability. Polyphenols carried by nanoparticles circumvent these limitations providing controlled release and better solubility, chemical protection, and target achievement. Nano-encapsulate polyphenols loaded in food grade polymers and lipids appear to be safe, gaining resistance in the enteric route for intestinal absorption, in which the mucoadhesiveness ensures their increased uptake, achieving high systemic levels in non-metabolized forms. Nano-capsules confer a gradual release to these compounds, as well as longer half-lives and cell and whole organism permanence, reinforcing their effectiveness, as demonstrated in pre-clinical trials, enabling their application as an adjuvant therapy against cardiovascular diseases. Polyphenol entrapment in nanoparticles should be encouraged in nutraceutical manufacturing for the fortification of foods and beverages. This study discusses pre-clinical trials evaluating how nano-encapsulate polyphenols following oral administration can aid in cardiovascular performance.
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Dong Y, Wei Z, Xue C. Recent advances in carrageenan-based delivery systems for bioactive ingredients: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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18
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Effect of Curcumin-Hydroxypropyl-$$\beta$$-Cyclodextrin Complex and the Complex Loaded Gelatin Carrageenan Microparticles on the Various Chemical and Biological Properties. J Pharm Innov 2021. [DOI: 10.1007/s12247-021-09559-0] [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]
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19
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Yun P, Devahastin S, Chiewchan N. Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review. Compr Rev Food Sci Food Saf 2021; 20:1768-1799. [PMID: 33527760 DOI: 10.1111/1541-4337.12701] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 11/24/2020] [Accepted: 12/15/2020] [Indexed: 12/26/2022]
Abstract
Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co-extrusion; emulsion-, micelle-, and liposome-based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low-surface tension and low-viscosity encapsulants, high-stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow-hole or porous microstructures resulted from the use of high-viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.
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Affiliation(s)
- Pheakdey Yun
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok, Thailand
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20
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Jin W, Wang Z, Peng D, Shen W, Zhu Z, Cheng S, Li B, Huang Q. Effect of linear charge density of polysaccharides on interactions with α-amylase: Self-Assembling behavior and application in enzyme immobilization. Food Chem 2020; 331:127320. [PMID: 32562981 DOI: 10.1016/j.foodchem.2020.127320] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 05/12/2020] [Accepted: 06/09/2020] [Indexed: 01/29/2023]
Abstract
The co-existence of polysaccharides and enzymes in the food matrix could form complexes that directly influence the catalytic efficacy of enzymes. This work investigated the self-assembly behaviors of α-amylase and charged polysaccharides and fabricated the α-amylase/polysaccharides complex coacervates. The results showed that the linear charge density of polysaccharides had a critical impact on the complex formation, structure, and enzyme protection under acidic conditions. At low pH, α-amylase formed compact and tight coacervates with the λ-carrageenan. However, α-amylase/pectin coacervates dissociated when the pH was lower than 3.0. The optimized binding ratio of α-amylase/λ-carrageenan was 12:1, and α-amylase/pectin was 4:1. Finally, the α-amylase/λ-carrageenan complex coacervates effectively immobilized the enzyme and almost 70% of enzyme activity remained in coacervates after exposure to pH3.0 for 1 h. This study demonstrates that the change in the linear charge density of polysaccharides could regulate the enzyme-catalyzed process in food processing by a simple and fine-controlled method.
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Affiliation(s)
- Weiping Jin
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Zhifeng Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Dengfeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Wangyang Shen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shuiyuan Cheng
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingrong Huang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products and College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States
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21
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Pettinelli N, Rodríguez-Llamazares S, Bouza R, Barral L, Feijoo-Bandín S, Lago F. Carrageenan-based physically crosslinked injectable hydrogel for wound healing and tissue repairing applications. Int J Pharm 2020; 589:119828. [PMID: 32871220 DOI: 10.1016/j.ijpharm.2020.119828] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/20/2020] [Accepted: 08/24/2020] [Indexed: 02/07/2023]
Abstract
In this study, a novel injectable hydrogel based on iota and kappa carrageenan, locust bean gum and gelatin was prepared for wound healing and tissue repairing applications. This injectable hydrogel was obtained via physical crosslinking. FTIR analysis confirmed the physical interaction between the biopolymeric components of the hydrogel. The prepared injectable hydrogel exhibited shear-thinning characteristics and could be injected for minimally invasive applications. Also, the hydrogel showed a porous structure, physiological and mechanical stability and biocompatibility. The in vitro cell culture studies showed that fibroblasts were able to grow, adhere and spread inside the hydrogel, indicating that hydrogel could support tissue repair. Moreover, hydrogel could be useful for the delivery of biomolecules. Vascular endothelial growth factor was encapsulated within the hydrogel and subsequently released, which accelerated the migration of human umbilical vein endothelial cells and facilitated in vitro wound healing. Overall, the results indicate that hydrogel can be a potential injectable delivery vehicle for wound healing and tissue repair.
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Affiliation(s)
- Natalia Pettinelli
- Universidade da Coruña, Grupo de Polímeros, Departamento de Física y Ciencias de la Tierra, Escuela Universitaria Politécnica, Serantes, Avda. 19 de Febrero s/n, 15471 Ferrol, Spain.
| | - Saddys Rodríguez-Llamazares
- Centro de Investigación de Polímeros Avanzados, Edificio Laboratorio CIPA, Av. Collao 1202, Concepcion, Chile; Unidad de Desarrollo Tecnológico, Universidad de Concepción, Avda. Cordillera 2634, Coronel, Chile
| | - Rebeca Bouza
- Universidade da Coruña, Grupo de Polímeros, Departamento de Física y Ciencias de la Tierra, Escuela Universitaria Politécnica, Serantes, Avda. 19 de Febrero s/n, 15471 Ferrol, Spain
| | - Luis Barral
- Universidade da Coruña, Grupo de Polímeros, Departamento de Física y Ciencias de la Tierra, Escuela Universitaria Politécnica, Serantes, Avda. 19 de Febrero s/n, 15471 Ferrol, Spain
| | - Sandra Feijoo-Bandín
- Cellular and Molecular Cardiology Research Unit. Institute of Biomedical Research (IDIS-SERGAS), University Clinical Hospital. Santiago de Compostela, Spain; Center for Biomedical Research Network in Cardiovascular Diseases (CIBERCV), Madrid, Spain
| | - Francisca Lago
- Cellular and Molecular Cardiology Research Unit. Institute of Biomedical Research (IDIS-SERGAS), University Clinical Hospital. Santiago de Compostela, Spain; Center for Biomedical Research Network in Cardiovascular Diseases (CIBERCV), Madrid, Spain
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22
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23
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Martínez-Sanz M, Ström A, Lopez-Sanchez P, Knutsen SH, Ballance S, Zobel HK, Sokolova A, Gilbert EP, López-Rubio A. Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies. Carbohydr Polym 2020; 236:115655. [DOI: 10.1016/j.carbpol.2019.115655] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/20/2019] [Accepted: 11/20/2019] [Indexed: 02/06/2023]
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24
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Lan Y, Ohm JB, Chen B, Rao J. Phase behavior and complex coacervation of concentrated pea protein isolate-beet pectin solution. Food Chem 2020; 307:125536. [DOI: 10.1016/j.foodchem.2019.125536] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 09/07/2019] [Accepted: 09/14/2019] [Indexed: 12/16/2022]
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25
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Nano- and microstructural evolution of alginate beads in simulated gastrointestinal fluids. Impact of M/G ratio, molecular weight and pH. Carbohydr Polym 2019; 223:115121. [DOI: 10.1016/j.carbpol.2019.115121] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 06/12/2019] [Accepted: 07/21/2019] [Indexed: 11/22/2022]
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26
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Gómez-Mascaraque LG, Lopez-Rubio A. Encapsulation of Plant-derived Bioactive Ingredients through Electrospraying for Nutraceuticals and Functional Foods Applications. Curr Med Chem 2019; 27:2872-2886. [PMID: 31604404 DOI: 10.2174/0929867326666191010115343] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Revised: 08/19/2019] [Accepted: 09/16/2019] [Indexed: 11/22/2022]
Abstract
The electrospraying technique, which consists of electrohydrodynamic atomization of polymeric fluids, can be used to generate dry nano- and microparticles by subjecting a polymer solution, suspension or melt to a high voltage (typically in the range of 7-20 kV) electric field. This potential can be exploited for developing nano- and microencapsulation structures under mild temperature conditions. Thus, it constitutes a promising alternative to conventional microencapsulation techniques for sensitive ingredients, like most plant-derived bioactive compounds, especially for their application in the food sector. Given the importance of plants as one of the major sources of dietary bioactive compounds, significant attention has been recently paid to research the encapsulation of phytochemicals through novel techniques such as electrospraying, aiming to provide new tools for the development of innovative functional food products and nutraceuticals. In this review, the latest advances in the application of electrospraying for nano- and microencapsulation of phytochemicals are discussed, with a focus on their potential use in the food sector.
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Affiliation(s)
| | - Amparo Lopez-Rubio
- Food Preservation and Food Quality Department, IATA-CSIC, Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
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27
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Falcó I, Randazzo W, Sánchez G, López-Rubio A, Fabra MJ. On the use of carrageenan matrices for the development of antiviral edible coatings of interest in berries. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.039] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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28
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G. Gómez-Mascaraque L, Martínez-Sanz M, Fabra MJ, López-Rubio A. Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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29
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Gonzalez JS, Mijangos C, Hernandez R. Polysaccharide Coating of Gelatin Gels for Controlled BSA Release. Polymers (Basel) 2019; 11:E702. [PMID: 30999585 PMCID: PMC6523836 DOI: 10.3390/polym11040702] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Accepted: 04/09/2019] [Indexed: 02/01/2023] Open
Abstract
Self-assembly of natural polymers constitute a powerful route for the development of functional materials. In particular, layer-by-layer (LBL) assembly constitutes a versatile technique for the nanostructuration of biobased polymers into multilayer films. Gelatin has gained much attention for its abundance, biodegradability, and excellent gel-forming properties. However, gelatin gels melt at low temperature, thus limiting its practical application. With respect to the above considerations, here, we explored the potential application of gelatin gels as a matrix for protein delivery at physiological temperature. A model protein, bovine serum albumin (BSA), was encapsulated within gelatin gels and then coated with a different number of bilayers of alginate and chitosan (10, 25, 50) in order to modify the diffusion barrier. The coated gel samples were analyzed by means of Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) and confocal Raman spectroscopy, and it was found that the multilayer coatings onto polymer film were interpenetrated to some extent within the gelatin. The obtained results inferred that the coating of gelatin gels with polysaccharide multilayer film increased the thermal stability of gelatin gels and modulated the BSA release. Finally, the influence of a number of bilayers onto the drug release mechanism was determined. The Ritger-Peppas model was found to be the most accurate to describe the diffusion mechanism.
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Affiliation(s)
- Jimena S Gonzalez
- Institute of Materials Science and Technology (INTEMA), University of Mar del Plata and National Research Council (CONICET), Colón 10890, 7600 Mar del Plata, Argentine.
- Instituto de Ciencia y Tecnología de Polímeros (ICTP), CSIC, Juan de la Cierva 3, Madrid, 28006 post code, Spain.
| | - Carmen Mijangos
- Instituto de Ciencia y Tecnología de Polímeros (ICTP), CSIC, Juan de la Cierva 3, Madrid, 28006 post code, Spain.
| | - Rebeca Hernandez
- Instituto de Ciencia y Tecnología de Polímeros (ICTP), CSIC, Juan de la Cierva 3, Madrid, 28006 post code, Spain.
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30
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Alehosseini A, Gómez-Mascaraque LG, Martínez-Sanz M, López-Rubio A. Electrospun curcumin-loaded protein nanofiber mats as active/bioactive coatings for food packaging applications. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.056] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Alehosseini A, Gomez del Pulgar EM, Fabra MJ, Gómez-Mascaraque LG, Benítez-Páez A, Sarabi-Jamab M, Ghorani B, Lopez-Rubio A. Agarose-based freeze-dried capsules prepared by the oil-induced biphasic hydrogel particle formation approach for the protection of sensitive probiotic bacteria. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.032] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Jamróz E, Kulawik P, Krzyściak P, Talaga-Ćwiertnia K, Juszczak L. Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential. Int J Biol Macromol 2019; 122:745-757. [DOI: 10.1016/j.ijbiomac.2018.11.008] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 10/31/2018] [Accepted: 11/02/2018] [Indexed: 12/18/2022]
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Alehosseini A, Gomez del Pulgar EM, Gómez-Mascaraque LG, Martínez-Sanz M, Fabra MJ, Sanz Y, Sarabi-Jamab M, Ghorani B, Lopez-Rubio A. Unpurified Gelidium-extracted carbohydrate-rich fractions improve probiotic protection during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Papoutsis K, Golding JB, Vuong Q, Pristijono P, Stathopoulos CE, Scarlett CJ, Bowyer M. Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan. Foods 2018; 7:E115. [PMID: 30029543 PMCID: PMC6069085 DOI: 10.3390/foods7070115] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 07/13/2018] [Accepted: 07/14/2018] [Indexed: 11/16/2022] Open
Abstract
The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.
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Affiliation(s)
- Konstantinos Papoutsis
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia.
| | - John B Golding
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia.
- NSW Department of Primary Industries, Locked Bag 26, Gosford, NSW 2250, Australia.
| | - Quan Vuong
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia.
| | - Penta Pristijono
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia.
| | - Costas E Stathopoulos
- Division of Food and Drink, School of Science, Engineering and Technology, University of Abertay, Dundee DD1 1HG, UK.
| | - Christopher J Scarlett
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia.
| | - Michael Bowyer
- School of Environmental and Life Sciences, The University of Newcastle, P.O. Box 127, Ourimbah, NSW 2258, Australia.
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