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Ghiorghita CA, Platon IV, Lazar MM, Dinu MV, Aprotosoaie AC. Trends in polysaccharide-based hydrogels and their role in enhancing the bioavailability and bioactivity of phytocompounds. Carbohydr Polym 2024; 334:122033. [PMID: 38553232 DOI: 10.1016/j.carbpol.2024.122033] [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: 12/28/2023] [Revised: 03/04/2024] [Accepted: 03/06/2024] [Indexed: 04/02/2024]
Abstract
Over the years, polysaccharides such as chitosan, alginate, hyaluronic acid, k-carrageenan, xanthan gum, carboxymethyl cellulose, pectin, and starch, alone or in combination with proteins and/or synthetic polymers, have been used to engineer an extensive portfolio of hydrogels with remarkable features. The application of polysaccharide-based hydrogels has the potential to alleviate challenges related to bioavailability, solubility, stability, and targeted delivery of phytocompounds, contributing to the development of innovative and efficient drug delivery systems and functional food formulations. This review highlights the current knowledge acquired on the preparation, features and applications of polysaccharide/phytocompounds hydrogel-based hybrid systems in wound management, drug delivery, functional foods, and food industry. The structural, functional, and biological requirements of polysaccharides and phytocompounds on the overall performance of such hybrid systems, and their impact on the application domains are also discussed.
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Affiliation(s)
- Claudiu-Augustin Ghiorghita
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania
| | - Ioana-Victoria Platon
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania
| | - Maria Marinela Lazar
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania
| | - Maria Valentina Dinu
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania.
| | - Ana Clara Aprotosoaie
- "Grigore T. Popa" University of Medicine and Pharmacy, Universitatii Street 16, Iasi 700115, Romania
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2
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Xing M, Xie F, Zeng J, Zhu Z, Wang G, Xia Y, Zhang H, Song Z, Ai L. Inhibitory activities and mechanisms of free and bound phenolics on α-glucosidase in fresh fruits of Phyllanthus emblica Linn. using spectroscopy and molecular docking. Food Funct 2024; 15:6028-6041. [PMID: 38752307 DOI: 10.1039/d4fo00249k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Phyllanthus emblica Linn. (PE) fresh fruits contain high concentrations of polyphenolics, of which free and bound phenolics are rich in biological activities. In this study, the inhibitory activity and mechanism of PEFP and PEBP on α-glucosidase (α-GLU) were investigated using spectroscopic techniques, kinetic analysis, and molecular docking. The results showed that 13 PEFP and 12 PEBP were identified by UPLC-MS/MS analysis, and Bis-HHDP-hexose and castalagin (vesgalagin) were found for the first time in PE fresh fruits. Kinetic analysis of enzyme inhibition showed that a mixture of free and bound phenolics inhibited α-GLU, and the effect of the conformational relationship of PEFP and PEBP with α-GLU on hypoglycemia was further explored by fluorescence quenching, circular dichroism (CD) spectroscopy, and molecular docking analysis. The findings demonstrated the inhibitory activity and mechanism of free and bound phenolics on α-GLU and provided a theoretical basis for PE polyphenolics as α-GLU inhibitors for hypoglycemia.
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Affiliation(s)
- Mingxia Xing
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Fan Xie
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Jingyi Zeng
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Zengjin Zhu
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Guangqiang Wang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Yongjun Xia
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
| | - Zibo Song
- Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, Yunnan Maoduoli Group Food Co., Ltd, Yuxi 653100, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China.
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3
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Siddiqui SA, Alvi T, Biswas A, Shityakov S, Gusinskaia T, Lavrentev F, Dutta K, Khan MKI, Stephen J, Radhakrishnan M. Food gels: principles, interaction mechanisms and its microstructure. Crit Rev Food Sci Nutr 2023; 63:12530-12551. [PMID: 35916765 DOI: 10.1080/10408398.2022.2103087] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics. In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the food industry, such as fat replacers, encapsulating agents, target delivery vehicles, and many more. In addition to basic and recent knowledge on food hydrogels, this review exclusively focuses on sensorial perceptions, nutritional significance, body interactions, network structures, mechanical properties, and potential hydrogel applications in food and food-based matrices. Additionally, this review highlights the structural design of hydrogels, which provide the forward-looking idea for future applications of food hydrogels (e.g., 3D or 4D printing).
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Tayyaba Alvi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abhishek Biswas
- Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sergey Shityakov
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Tatiana Gusinskaia
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Filipp Lavrentev
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Kunal Dutta
- Department of Human Physiology, Vidyasagar University, Midnapore, West Bengal, India
| | | | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing, NIFTEM-Thanjavur, Tamil Nadu, India
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4
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Ding K, You Y, Tang L, Zhang X, Qin Z, Yin X. "One-pot" preparation and adsorption performance of chitosan-based La 3+/Y 3+ dual-ion-imprinted thermosensitive hydrogel. Carbohydr Polym 2023; 316:121071. [PMID: 37321747 DOI: 10.1016/j.carbpol.2023.121071] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 05/02/2023] [Accepted: 05/26/2023] [Indexed: 06/17/2023]
Abstract
Temperature-sensitive materials are increasingly of deep interest to researchers. Ion imprinting technology is widely used in the field of metal recovery. In order to solve the problem of rare earth metal recovery, we designed a temperature-sensitive dual-imprinted hydrogel adsorption product (CDIH) with chitosan as the matrix, N-isopropylacrylamide as a thermally responsive monomer, and La3+ and Y3+ as the co-templates. The reversible thermal sensitivity and ion-imprinted structure were determined by differential scanning calorimetry, Fourier transform infrared spectrometer, Raman spectra, Thermogravimetric analysis, X-ray photoelectron spectroscopy, Scanning electron microscopy and X-ray energy spectroscopy various characterizations and analyses. The simultaneous adsorption amount of CDIH for La3+ and Y3+ was 87.04 mg/g and 90.70 mg/g, respectively. The quasi-secondary kinetic model and Freundlich isotherms model well described the adsorption mechanism of CDIH. It's worthy to mention that CDIH could be well regenerated through washing with deionized water at 20 °C, with a desorption rate of 95.29 % for La3+ and 96.03 % for Y3+. And after 10 cycles of reuse, 70 % of the adsorption amount could be maintained, revealing excellent reusability. Furthermore, CDIH expressed better adsorption selectivity to La3+ and Y3+ than its non-imprinted counterparts in a solution containing six metal ions.
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Affiliation(s)
- Kaiqi Ding
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou, Hainan 570228, PR China
| | - Ying You
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou, Hainan 570228, PR China
| | - Liweng Tang
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou, Hainan 570228, PR China
| | - Xinyue Zhang
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou, Hainan 570228, PR China
| | - Ziyu Qin
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou, Hainan 570228, PR China
| | - Xueqiong Yin
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou, Hainan 570228, PR China.
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5
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Pedrali D, Scarafoni A, Giorgi A, Lavelli V. Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation. Antioxidants (Basel) 2023; 12:1192. [PMID: 37371922 DOI: 10.3390/antiox12061192] [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: 03/31/2023] [Revised: 05/15/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.
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Affiliation(s)
- Davide Pedrali
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Alessio Scarafoni
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
| | - Anna Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape and Agroenergy (DiSAA), University of Milan, Via Celoria 2, 20133 Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, 25048 Edolo, Italy
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy
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Jia Y, Yan X, Li X, Zhang S, Huang Y, Zhang D, Li Y, Qi B. Soy protein–phlorizin conjugate prepared by tyrosinase catalysis: Identification of covalent binding sites and alterations in protein structure and functionality. Food Chem 2023; 404:134610. [DOI: 10.1016/j.foodchem.2022.134610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 10/06/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
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7
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Leyva-Jiménez FJ, Oliver-Simancas R, Castangia I, Rodríguez-García AM, Alañón ME. Comprehensive review of natural based hydrogels as an upcoming trend for food packing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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The Influence of the Use of Different Polysaccharide Coatings on the Stability of Phenolic Compounds and Antioxidant Capacity of Chokeberry Hydrogel Microcapsules Obtained by Indirect Extrusion. Foods 2023; 12:foods12030515. [PMID: 36766044 PMCID: PMC9914249 DOI: 10.3390/foods12030515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/25/2023] Open
Abstract
The aim of the study was to evaluate the effect of the use of different polysaccharides and their mixtures on the structure of chokeberry hydrogel microcapsules and the stability of polyphenolic compounds and antioxidant capacity during one month of refrigerated storage. As a coating material, alginate and its mixtures with pectin, carrageenan, and chitosan were used, while chokeberry juice and preparation of polyphenolic compounds were used as a core. In non-stored capsules, the addition of carrageenan, pectin, and chitosan to alginate increased the content of total polyphenolic compounds and antioxidant capacity. When compared to non-encapsulated juice, the capsules had a greater decrease in antioxidant capacity during storage. The coating variant composed of alginate and carrageenan was found to be the most beneficial for the preservation of the capsules' phenolic compounds. The findings revealed that proper polysaccharide coating selection is critical for the proper course of the microencapsulation process, the polyphenolic content of chokeberry capsules, and their antioxidant properties.
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9
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Sadeghi M, Sheikhi M, Miroliaei M. Control of eriocitrin release from pH-sensitive gelatin-based microgels to inhibit α-glucosidase: an experimental and computational study. Food Funct 2022; 13:10055-10068. [PMID: 36093798 DOI: 10.1039/d2fo00824f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
α-Glucosidase is among the intestinal epithelial enzymes that produce absorbable glucose in the final stage of glycan catabolism. It leads to an increase in blood glucose levels as a result of high glucose uptake in diabetic patients. However, inhibition of this essential biochemical process can be a useful therapeutic approach to diabetes mellitus (DM). Eriocitrin (ER) is an abundant "flavanone glycoside" in citrus fruits with rich antioxidant properties whose effects on α-Glu inhibition in the small intestine remain to be determined. Herein, pH-sensitive microgels (MGs) were designed based on cross-linked methacrylate with acrylamide (AM) and acrylic acid (AAc) (molar ratio 70 : 30 of AAc : AM) as a controlled release system for sustained delivery of ER into the small intestine. The presence of amide and acrylate in MGs and the mechanical resistance were determined using FT-IR spectroscopy, rheology, and viscoelastometry. In vitro experiments showed that MGs could protect ER against diffusion in the gastric location and adjust its release in the intestinal milieu. The intestinal α-Glu activity was inhibited by ER (IC50 value of 12.50 ± 0.73 μM) in an uncompetitive dose-dependent manner. The presence of ER altered the structure of α-Glu and reduced the hydrophobic pockets of the enzyme. Molecular docking analysis along with molecular dynamics simulation displayed that ER-α-Glu formation is directed by hydrogen binding with Asp69, Asp215, Glu411, Asp307, and Tyr347 residues. Moreover, in vivo assessment showed that rat blood glucose concentration decreased after ER administration compared with the control group. The results highlight that ER-loaded-MGs can be considered as a useful releasing strategy in treating DM via α-Glu inhibition.
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Affiliation(s)
- Morteza Sadeghi
- Faculty of Biological Science and Technology, Department of Cell and Molecular Biology & Microbiology, University of Isfahan, Isfahan, Iran.
| | - Mehdi Sheikhi
- Polymer Chemistry Research Laboratory, Department of Chemistry, University of Isfahan, Isfahan, Iran
| | - Mehran Miroliaei
- Faculty of Biological Science and Technology, Department of Cell and Molecular Biology & Microbiology, University of Isfahan, Isfahan, Iran.
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10
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Qiu Y, Ding K, Tang L, Qin Z, Li M, Yin X. Water-Recyclable Chitosan-Based Ion-Imprinted Thermoresponsive Hydrogel for Rare Earth Metal Ions Accumulation. Int J Mol Sci 2022; 23:ijms231810542. [PMID: 36142457 PMCID: PMC9505209 DOI: 10.3390/ijms231810542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 09/08/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
The demand for rare earth metal increases rapidly in the modern high-tech industry and therefore the accumulation of rare earth metal ions from an aqueous environment becomes a significant concern worldwide. In this paper, a water-recyclable chitosan-based La3+-imprinted thermoresponsive hydrogel (CLIT) was prepared to accumulate La3+ from solution. The CLIT was characterized by DSC, FITR, Raman spectroscopy, XPS, and SEM, which revealed obvious reversible thermosensitivity and imprinted sites of La3+ ions. An adsorption capacity of 112.21 mg/g to La3+ ions was achieved on CLIT under its optimum adsorption conditions (pH 5, 50 °C, 60 min). The adsorption could be well illustrated by second-order kinetics and Freundlich isotherm models. The La3+-adsorbed CLIT could be recycled only by rinsing with 10 °C cold water, with a desorption rate of 96.72%. After ten cycles of adsorption-desorption, CLIT retained good adsorption capability. In the solution containing six ions, the adsorption coefficients kLa3+/Mn+ of CLIT were 2.04–3.51 times that of non-imprinted hydrogel, with kLa3+/Y3+, kLa3+/Gd3+, kLa3+/Al3+, kLa3+/Fe3+ and kLa3+/Cu2+ being 1.67, 2.04, 3.15, 2.72 and 4.84, respectively.
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Affiliation(s)
- Yuheng Qiu
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China
| | - Kaiqi Ding
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China
| | - Liwen Tang
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China
| | - Ziyu Qin
- College of Chemical Engineering and Technology, Hainan University, Renmin Avenue 58th, Haikou 570228, China
- Correspondence: (Z.Q.); (X.Y.); Tel.: +15-717-131-840 (Z.Q.); +13-138-907-588 (X.Y.)
| | - Mengting Li
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China
| | - Xueqiong Yin
- Hainan Provincial Fine Chemical Engineering Research Center, Hainan University, Haikou 570228, China
- Correspondence: (Z.Q.); (X.Y.); Tel.: +15-717-131-840 (Z.Q.); +13-138-907-588 (X.Y.)
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11
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Chen Y, Cao X, Chen Q, Ye X, Zeng Q, Yuan Y, Dong L, Huang F, Su D. Hydrogel With the Network Structure Fabricated by Anthocyanin‐Gelatin Crosslinking and Improved Mineral Encapsulation Ability. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16057] [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)
- Yun Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xuejiao Cao
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qiqi Chen
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Xueying Ye
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Qingzhu Zeng
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Yang Yuan
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
| | - Lihong Dong
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Fei Huang
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products Processing Guangzhou 510610 China
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou Guangdong 510006 China
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Liu B, Yang H, Zhu C, Xiao J, Cao H, Simal-Gandara J, Li Y, Fan D, Deng J. A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges. Crit Rev Food Sci Nutr 2022; 64:760-782. [PMID: 35959724 DOI: 10.1080/10408398.2022.2108369] [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] [Indexed: 11/03/2022]
Abstract
Gels refer to the soft and flexible macromolecular polymeric materials retaining a large amount of water or biofluids in their three-dimensional network structure. Gels have attracted increasing interest in the food discipline, especially proteins and polysaccharides, due to their good biocompatibility, biodegradability, nutritional properties, and edibility. With the advancement of living standards, people's demand for nutritious, safe, reliable, and functionally diverse food and even personalized food has increased. As a result, gels exhibiting unique advantages in food application will be of great significance. However, a comprehensive review of functional hydrogels as food gels is still lacking. Here, we comprehensively review the gel-forming mechanisms of food gels and systematically classify them. Moreover, the potential of hydrogels as functional foods in different types of food areas is summarized, with a special focus on their applications in food packaging, satiating gels, nutrient delivery systems, food coloring adsorption, and food safety monitoring. Additionally, the key scientific issues for future food gel research, with specific reference to future novel food designs, mechanisms between food components and matrices, food gel-human interactions, and food gel safety, are discussed. Finally, the future directions of hydrogels for food science and technology are summarized.
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Affiliation(s)
- Bin Liu
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Haixia Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Chenhui Zhu
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Hui Cao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Daidi Fan
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
| | - Jianjun Deng
- Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing, China
- Shaanxi Key Laboratory of Degradable Biomedical Materials, Shaanxi R&D Center of Biomaterials and Fermentation Engineering, Biotech & Biomed Research Institute, School of Chemical Engineering, Northwest University, Xi'an, China
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Ćorković I, Pichler A, Ivić I, Šimunović J, Kopjar M. Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials. Gels 2021; 7:231. [PMID: 34842706 PMCID: PMC8628699 DOI: 10.3390/gels7040231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 01/17/2023] Open
Abstract
Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods.
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Affiliation(s)
- Ina Ćorković
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| | - Anita Pichler
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| | - Ivana Ivić
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
| | - Josip Šimunović
- North Carolina State University, Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC 27695-7624, USA;
| | - Mirela Kopjar
- Josip Juraj Strossmayer University, Faculty of Food Technology, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (A.P.); (I.I.)
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Phenolic compounds in mango fruit: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01192-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Stachowiak N, Kowalonek J, Kozlowska J. Freeze-Dried Matrices Composed of Degradable Polymers with Surfactant-Loaded Microparticles Based on Pectin and Sodium Alginate. MATERIALS (BASEL, SWITZERLAND) 2021; 14:3044. [PMID: 34204985 PMCID: PMC8199913 DOI: 10.3390/ma14113044] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/27/2021] [Accepted: 05/29/2021] [Indexed: 12/28/2022]
Abstract
Gelatin/polyvinylpyrrolidone/hydroxyethyl cellulose/glycerol porous matrices with microspheres made of sodium alginate or pectin and sodium alginate were produced. A surfactant was loaded into these microparticles. The microspheres were characterized using optical microscopy, scanning electron microscopy SEM, and laser diffraction particle size analyzer. For the matrices, the density, porosity, swelling capacity, dissolution in phosphate saline buffer were determined and SEM, mechanical, and thermogravimetric studies were applied. The results showed that the size of the two-component microspheres was slightly larger than that of single-ingredient microparticles. The images confirmed the spherical shape of the microparticles. The prepared matrices had high water uptake ability and porosity due to the presence of hydrophilic polymers. The presence of microparticles in the matrices caused a decrease in these parameters. Degradation of the composites with the microspheres was significantly faster than the matrix without them. The addition of microparticles increased the stiffness and toughness of the prepared materials. The efficiency of the thermal decomposition main stage was reduced in the samples with microspheres, whereas a char residue increased in these composites.
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Affiliation(s)
- Natalia Stachowiak
- Faculty of Chemistry, Nicolaus Copernicus University in Torun, Gagarina 7, 87-100 Torun, Poland; (J.K.); (J.K.)
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Comunian TA, Silva MP, Souza CJ. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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