1
|
Safdar B, Liu S, Cao J, Zhang T, Li H, Pang Z, Liu X. Plant-based fascia tissues: Exploring materials and techniques for realistic simulation. Food Chem 2024; 459:140464. [PMID: 39024867 DOI: 10.1016/j.foodchem.2024.140464] [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: 04/03/2024] [Revised: 07/02/2024] [Accepted: 07/12/2024] [Indexed: 07/20/2024]
Abstract
The growing demand for sustainable and ethical food options has led to significant advancements in plant-based meat substitutes (PBMS). PBMS have made considerable progress in simulating the taste, texture, and sensory properties of animal meat. Connective tissue is a fundamental component of animal meat that significantly influences tenderness, texture, and sensory properties. However, the imitation of realistic connective tissues has received relatively less attention in the PBMS industry. The current work focuses on exploring materials and techniques for the replication of plant-based connective tissues (PBCT). By understanding the structural and functional characteristics of animal connective tissues (ACT), it is possible to replicate these characteristics in PBCT. Hydrogels, with their ability to simulate certain properties of ACT, present a viable material for the creation of PBCT. To achieve the desired simulation, their mechanical and structural properties need to be enhanced by using several materials and several physical techniques.
Collapse
Affiliation(s)
- Bushra Safdar
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - Shuqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - Jinnuo Cao
- Puluting (Hebei) Protein Biotechnology Research Limited Company, Handan, China
| | - Tianyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China
| | - He Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China.
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing, China.
| |
Collapse
|
2
|
Lv X, Huang Y, Hu M, Wang Y, Dai D, Ma L, Zhang Y, Dai H. Recent advances in nanocellulose based hydrogels: Preparation strategy, typical properties and food application. Int J Biol Macromol 2024; 277:134015. [PMID: 39038566 DOI: 10.1016/j.ijbiomac.2024.134015] [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: 05/03/2024] [Revised: 07/05/2024] [Accepted: 07/17/2024] [Indexed: 07/24/2024]
Abstract
Nanocellulose has been favored as one of the most promising sustainable nanomaterials, due to its competitive advantages and superior performances such as hydrophilicity, renewability, biodegradability, biocompatibility, tunable surface features, excellent mechanical strength, and high specific surface area. Based on the above properties of nanocellulose and the advantages of hydrogels such as high water absorption, adsorption, porosity and structural adjustability, nanocellulose based hydrogels integrating the benefits of both have attracted extensive attention as promising materials in various fields. In this review, the main fabrication strategies of nanocellulose based hydrogels are initially discussed in terms of different crosslinking methods. Then, the typical properties of nanocellulose based hydrogels are comprehensively summarized, including porous structure, swelling ability, adsorption, mechanical, self-healing, smart response performances. Especially, relying on these properties, the general application of nanocellulose based hydrogels in food field is also discussed, mainly including food packaging, food detection, nutrient embedding delivery, 3D food printing, and enzyme immobilization. Finally, the safety of nanocellulose based hydrogel is summarized, and the current challenges and future perspectives of nanocellulose based hydrogels are put forward.
Collapse
Affiliation(s)
- Xiangxiang Lv
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yue Huang
- Chongqing Sericulture Science and Technology Research Institute, Chongqing, 400700, China
| | - Mengtao Hu
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Difei Dai
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, 400715, China.
| |
Collapse
|
3
|
Zhao N, Guo C, Liu Z, Chen L, Hu Y, Han M, Huang F, Kang Z, Feng X. Effects of different hydrocolloids on the 3D printing and thermal stability of chicken paste. Int J Biol Macromol 2024; 277:134006. [PMID: 39032898 DOI: 10.1016/j.ijbiomac.2024.134006] [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: 01/11/2024] [Revised: 07/09/2024] [Accepted: 07/17/2024] [Indexed: 07/23/2024]
Abstract
This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing.
Collapse
Affiliation(s)
- Nanqi Zhao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ziyao Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lin Chen
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Minyi Han
- Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Feng Huang
- Institute of Food Science and Technology CAAS, Beijing 100193, China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| |
Collapse
|
4
|
McClements DJ. Composite hydrogels assembled from food-grade biopolymers: Fabrication, properties, and applications. Adv Colloid Interface Sci 2024; 332:103278. [PMID: 39153416 DOI: 10.1016/j.cis.2024.103278] [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: 06/13/2024] [Revised: 08/13/2024] [Accepted: 08/13/2024] [Indexed: 08/19/2024]
Abstract
Biopolymer hydrogels have a broad range of applications as soft materials in a variety of commercial products, including foods, cosmetics, agrochemicals, personal care products, pharmaceuticals, and biomedical products. They consist of a network of entangled or crosslinked biopolymer molecules that traps relatively large quantities of water and provides semi-solid properties, like viscoelasticity or plasticity. Composite biopolymer hydrogels contain inclusions (fillers) to enhance their functional properties, including solid particles, liquid droplets, gas bubbles, nanofibers, or biological cells. These fillers vary in their composition, size, shape, rheology, and surface properties, which influences their impact on the rheological properties of the biopolymer hydrogels. In this article, the various types of biopolymers used to fabricate composite hydrogels are reviewed, with an emphasis on edible proteins and polysaccharides from sustainable sources, such as plants, algae, or microbial fermentation. The different kinds of gelling mechanism exhibited by these biopolymers are then discussed, including heat-, cold-, ion-, pH-, enzyme-, and pressure-set mechanisms. The different ways that biopolymer molecules can organize themselves in single and mixed biopolymer hydrogels are then highlighted, including polymeric, particulate, interpenetrating, phase-separated, and co-gelling systems. The impacts of incorporating fillers on the rheological properties of composite biopolymer hydrogels are then discussed, including mathematical models that have been developed to describe these effects. Finally, potential applications of composite biopolymer hydrogels are presented, including as delivery systems, packaging materials, artificial tissues, wound healing materials, meat analogs, filters, and adsorbents. The information provided in this article is intended to stimulate further research into the development and application of composite biopolymer hydrogels.
Collapse
Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou, Zhejiang 310018, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| |
Collapse
|
5
|
Nordin N, Zairul Azman ZA, Adnan NA, Majid SR. On the dual crosslinking for functionality enhancement of poly (acrylamide-co-acrylic acid)/chitosan-aluminum (III) ions and its characterization and sensory hydrogel fibers. Int J Biol Macromol 2024; 274:133383. [PMID: 38914395 DOI: 10.1016/j.ijbiomac.2024.133383] [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: 03/23/2024] [Revised: 06/12/2024] [Accepted: 06/21/2024] [Indexed: 06/26/2024]
Abstract
In this report, we present a dual crosslinking hydrogel fiber made from polyamine saccharides chitosan (CS), synthesized through UV polymerization. This process utilizes Irgacure 2959 and N,N'-Methylenebisacrylamide (MBAA) as initiators, followed by immersion in an aluminum chloride (AlCl3) solution. The resulting hydrogel incorporates a dual crosslinking mechanism, quantitatively studied via Nuclear Magnetic Resonance (NMR) spectroscopy. This mechanism involves chemical crosslinking through radical graft polymerization of acrylamide and acrylic acid onto CS in the presence of MBAA, and physical crosslinking through hydrogen bonding interactions between P(AAm-co-AA) and a metal coordination bond. The mechanical properties of the hydrogel fiber enable it to withstand stresses up to 656 kPa and strains exceeding 300 %. Additionally, the hydrogel fiber exhibits conductivity at 1.96 Scm-1. Serving as a multifunctional material, it acts as a strain sensor and finds utility in optics. Remarkably, it demonstrates the capability to detect human motions such as finger bending and minor deformations like vibrations of the vocal cords. Furthermore, its ability to guide dynamic light makes it promising for optical applications. Consequently, this multifunctional hydrogel fiber emerges as a highly promising candidate for diverse applications in fields such as bioengineering and electronics.
Collapse
Affiliation(s)
- Nurdiana Nordin
- Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, MALAYSIA.
| | | | - Nuradwa Afrina Adnan
- Department of Chemistry, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, MALAYSIA
| | - S R Majid
- Department of Physics, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, MALAYSIA.
| |
Collapse
|
6
|
Cona C, Bailey K, Barker E. Characterization Methods to Determine Interpenetrating Polymer Network (IPN) in Hydrogels. Polymers (Basel) 2024; 16:2050. [PMID: 39065367 PMCID: PMC11281017 DOI: 10.3390/polym16142050] [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: 05/15/2024] [Revised: 06/26/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Significant developments have been achieved with the invention of hydrogels. They are effective in many fields such as wastewater treatment, food, agriculture, pharmaceutical applications, and drug delivery. Although hydrogels have been used successfully in these areas, there is a need to make them better for future applications. Interpenetrating polymer networks (IPNs) can be created to make hydrogels more adjustable and suitable for a specific purpose. IPN formation is an innovative approach for polymeric systems. It brings two or more polymer networks together with entanglements. The properties of IPNs are controlled by its chemistry, crosslinking density, and morphology. Therefore, it is necessary to understand characterization methods in order to detect the formation of IPN structure and to develop the properties of hydrogels. In recent studies, IPN structure in hydrogels has been determined via chemical, physical, and mechanical methods such as Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, scanning electron microscopy (SEM), field emission scanning electron microscopy (FESEM), differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), X-ray diffraction (XRD), and rheology methods. In this paper, these characterization methods will be explained, recent studies will be scrutinized, and the effectiveness of these methods to confirm IPN formation will be evaluated.
Collapse
Affiliation(s)
| | | | - Elizabeth Barker
- Department of Mechanical, Aerospace, and Biomedical Engineering, University of Tennessee, Knoxville, TN 37996, USA; (C.C.); (K.B.)
| |
Collapse
|
7
|
Paoletti L, Baschieri F, Migliorini C, Di Meo C, Monasson O, Peroni E, Matricardi P. 3D printing of gellan-dextran methacrylate IPNs in glycerol and their bioadhesion by RGD derivatives. J Biomed Mater Res A 2024; 112:1107-1123. [PMID: 38433552 DOI: 10.1002/jbm.a.37698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 02/14/2024] [Accepted: 02/22/2024] [Indexed: 03/05/2024]
Abstract
The ever-growing need for new tissue and organ replacement approaches paved the way for tissue engineering. Successful tissue regeneration requires an appropriate scaffold, which allows cell adhesion and provides mechanical support during tissue repair. In this light, an interpenetrating polymer network (IPN) system based on biocompatible polysaccharides, dextran (Dex) and gellan (Ge), was designed and proposed as a surface that facilitates cell adhesion in tissue engineering applications. The new matrix was developed in glycerol, an unconventional solvent, before the chemical functionalization of the polymer backbone, which provides the system with enhanced properties, such as increased stiffness and bioadhesiveness. Dex was modified introducing methacrylic groups, which are known to be sensitive to UV light. At the same time, Ge was functionalized with RGD moieties, known as promoters for cell adhesion. The printability of the systems was evaluated by exploiting the ability of glycerol to act as a co-initiator in the process, speeding up the kinetics of crosslinking. Following semi-IPNs formation, the solvent was removed by extensive solvent exchange with HEPES and CaCl2, leading to conversion into IPNs due to the ionic gelation of Ge chains. Mechanical properties were investigated and IPNs ability to promote osteoblasts adhesion was evaluated on thin-layer, 3D-printed disk films. Our results show a significant increase in adhesion on hydrogels decorated with RGD moieties, where osteoblasts adopted the spindle-shaped morphology typical of adherent mesenchymal cells. Our findings support the use of RGD-decorated Ge/Dex IPNs as new matrices able to support and facilitate cell adhesion in the perspective of bone tissue regeneration.
Collapse
Affiliation(s)
- Luca Paoletti
- Department of Drug Chemistry and Technologies, Sapienza University of Rome, Rome, Italy
| | - Francesco Baschieri
- Institute of Pathophysiology, Biocenter, Medical University of Innsbruck, Innsbruck, Austria
| | - Claudia Migliorini
- Department of Drug Chemistry and Technologies, Sapienza University of Rome, Rome, Italy
| | - Chiara Di Meo
- Department of Drug Chemistry and Technologies, Sapienza University of Rome, Rome, Italy
| | - Olivier Monasson
- CY Cergy Paris Université, CNRS, BioCIS, Cergy-Pontoise, France
- Université Paris-Saclay, CNRS, BioCIS, Châtenay-Malabry, France
| | - Elisa Peroni
- CY Cergy Paris Université, CNRS, BioCIS, Cergy-Pontoise, France
- Université Paris-Saclay, CNRS, BioCIS, Châtenay-Malabry, France
| | - Pietro Matricardi
- Department of Drug Chemistry and Technologies, Sapienza University of Rome, Rome, Italy
| |
Collapse
|
8
|
Wang Z, Ni Y, Li J, Fan L. Development of interpenetrating network hydrogels: Enhancing the release and bioaccessibility of green tea polyphenols. Int J Biol Macromol 2024; 271:132511. [PMID: 38772471 DOI: 10.1016/j.ijbiomac.2024.132511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 05/10/2024] [Accepted: 05/17/2024] [Indexed: 05/23/2024]
Abstract
Green Tea polyphenols (GTP) are important bioactive compounds with excellent physiological regulation functions. However, they are easily destroyed by the gastric environment during digestion. In this work, a sodium alginate (SA)-gellan gum (GG) interpenetrating network (IPN) hydrogel was synthesized to protect and delivery GTP. The ratio of SA/GG significantly affects the network structure of IPN hydrogels and the performance of delivering GTP. The hydrogel formed by interpenetrating 20 % GG with 80 % SA as the main network had the highest water uptake (55 g/g), holding capacity (950 mg/g), and freeze-thaw stability, with springiness reaching 0.933 and hardness reaching 1300 g, which due to the filling effect and non-covalent interaction. Rheological tests showed that the crosslink density of IPN hydrogel in SA-dominated network was improved by the addition of GG to make it better bound to GTP, and the higher water uptake meant that the system could absorb more GTP-containing solution. This IPN hydrogel maintained 917.3 mg/g encapsulation efficiency at the highest loading capacity (1080 mg/g) in tests as delivery system. In in vitro digestion simulations, owing to the pH responsiveness, the IPN hydrogel reduced the loss of GTP in gastric fluid, achieving a bioaccessibility of 71.6 % in the intestinal tract.
Collapse
Affiliation(s)
- Zihua Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Yang Ni
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; State Key Laboratory of Food Science & Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China; Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
9
|
Raj V, Lee S. State-of-the-art progress on tamarind seed polysaccharide (Tamarindus indica) and its diverse potential applications, a review with insight. Carbohydr Polym 2024; 331:121847. [PMID: 38388032 DOI: 10.1016/j.carbpol.2024.121847] [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: 11/17/2023] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 02/24/2024]
Abstract
Tamarind seed polysaccharide (TSP) is a biocompatible, non-ionic polymer with antioxidant properties. Its uses include drug delivery, food industry, and wastewater treatment. TSP has various hydroxy functional groups, one of the most favorable sites for graft copolymerization of different monomers. Hence, various chemical methods for TSP modification were developed to satisfy increasing industrial demand. Of particular interest in scientific community are the methods of graft copolymerization because of their ability to alter the physicochemical properties of TSP, including pH sensitivity and the swelling index, leading to improvements in the adsorption efficiency of hazardous heavy metals and dyes from wastewater effluents. Moreover, in recent years, TSP has been used for controlled drug delivery applications due to its unique advantages of high viscosity, broad pH tolerance, non-carcinogenicity, mucoadhesive properties, biocompatibility, and high drug entrapment capacity. In light of the plethora of literature on the topic, a comprehensive review of TSP-based graft copolymers and unmodified and modified TSP important applications is necessary. Therefore, this review comprehensively highlights several synthetic strategies for TSP-grafted copolymers and discusses unmodified and modified TSP potential applications, including cutting-edge pharmaceutical, environmental applications, etc. In brief, its many advantages make TSP-based polysaccharide a promising material for applications in various industries.
Collapse
Affiliation(s)
- Vinit Raj
- College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea
| | - Sangkil Lee
- College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea.
| |
Collapse
|
10
|
Wu CL, Li XY, Huang XY, Liu P, Li J, Liu J, Jellico M, Yuan Y. The formation mechanism and textural properties of a complex gel based on soybean glycinin-chitosan complex coacervates: Effects of pH, heat treatment temperature and centrifugation. Int J Biol Macromol 2024; 262:130170. [PMID: 38360225 DOI: 10.1016/j.ijbiomac.2024.130170] [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: 06/25/2023] [Revised: 01/25/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
The soybean glycinin (11S)-chitosan (CS) complex gels with various textural properties were successfully constructed. The process involved the initial formation of 11S-CS coacervates through electrostatic interactions, followed by a heating treatment to obtain the final complex gels. The impacts of pH, heating temperature, and centrifugation on 11S-CS complex gel properties were investigated. The results indicated that the pore arrangement of the gel formed at pH 7.3 was more tightly and uniformly packed than those formed at pH 6.8 and 7.8. Centrifugation facilitated denser and more ordered gel structures at the three pH values, while increasing the heating temperature exhibited the opposite trend at pH 6.8 and 7.8. These structural differences were also reflected in the rheological and textural properties of the gel. The 11S-CS complex gels exhibited an elasticity-based gel property. The textural properties of gels formed at pH 6.8 were stronger compared to those formed at pH 7.3 and 7.8. However, when the 11S-CS coacervates were heated without centrifugation, the resulting gels were weak. This study emphasizes the potential of using protein/polysaccharide associative interactions during gel formation to alter the microstructure of the gel, meeting various production requirements.
Collapse
Affiliation(s)
- Chu-Li Wu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China; School Food Science & Technology, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Yin Li
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Xie-Ying Huang
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Peng Liu
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China
| | - Jian Li
- Key Laboratory of Green and Low-carbon Processing Technology for Plant-based Food of China National Light Industry Council, Beijing Technology & Business University (BTBU), Beijing 100048, PR China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry, Yucheng 251200, PR China
| | - Matt Jellico
- College of Science and Engineering, Flinders University, Bedfork Park, South Australia 5043, Australia
| | - Yang Yuan
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, PR China.
| |
Collapse
|
11
|
Hou X, Lin L, Li K, Jiang F, Qiao D, Zhang B, Xie F. Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies. Adv Colloid Interface Sci 2024; 325:103113. [PMID: 38387158 DOI: 10.1016/j.cis.2024.103113] [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: 11/17/2023] [Revised: 02/02/2024] [Accepted: 02/13/2024] [Indexed: 02/24/2024]
Abstract
Gels derived from single networks of natural polymers (biopolymers) typically exhibit limited physical properties and thus have seen constrained applications in areas like food and medicine. In contrast, gels founded on a synergy of multiple biopolymers, specifically polysaccharides and proteins, with intricate interpenetrating polymer network (IPN) structures, represent a promising avenue for the creation of novel gel materials with significantly enhanced properties and combined advantages. This review begins with the scrutiny of newly devised IPN gels formed through a medley of polysaccharides and/or proteins, alongside an introduction of their practical applications in the realm of food, medicine, and environmentally friendly solutions. Finally, based on the fact that the IPN gelation process and mechanism are driven by different inducing factors entwined with a diverse amalgamation of polysaccharides and proteins, our survey underscores the potency of physical, chemical, and enzymatic triggers in orchestrating the construction of crosslinked networks within these biomacromolecules. In these mixed systems, each specific inducer aligns with distinct polysaccharides and proteins, culminating in the generation of semi-IPN or fully-IPN gels through the intricate interpenetration between single networks and polymer chains or between two networks, respectively. The resultant IPN gels stand as paragons of excellence, characterized by their homogeneity, dense network structures, superior textural properties (e.g., hardness, elasticity, adhesion, cohesion, and chewability), outstanding water-holding capacity, and heightened thermal stability, along with guaranteed biosafety (e.g., nontoxicity and biocompatibility) and biodegradability. Therefore, a judicious selection of polymer combinations allows for the development of IPN gels with customized functional properties, adept at meeting precise application requirements.
Collapse
Affiliation(s)
- Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Kexin Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK; Department of Chemical Engineering, University of Bath, Bath BA2 7AY, UK.
| |
Collapse
|
12
|
Hosseini AR, Zahabi N. Fabrication and rheological properties of a novel interpenetrating network hydrogel based on sage seed hydrocolloid and globulin from the hydrocolloid extraction by-product. Int J Biol Macromol 2023; 253:127452. [PMID: 37844817 DOI: 10.1016/j.ijbiomac.2023.127452] [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: 07/14/2023] [Revised: 10/03/2023] [Accepted: 10/13/2023] [Indexed: 10/18/2023]
Abstract
In this study, interpenetrating polymer network hydrogels were developed based on sage seed gum (SSG) and globulin protein (Glo) extracted from the mucilage-free seeds. By combining Glo hydrogel with the SSG network the inherent weak gelation of the single SSG system was compensated. As the fraction of Glo increased, various properties of the interpenetrating polymer network (IPN) hydrogels improved substantially. Electrophoretic analysis under reducing conditions showed that Glo dissociated into subunits of approximately 30 kDa and 20 kDa, suggesting it comprises 11S globulin. FTIR spectrum revealed new peaks at 1645 cm-1 and 1537 cm-1 in the amide I and II regions, respectively, for the IPN hydrogels, indicating interactions between two hydrogel networks. Based on the weight loss measurements, the IPN hydrogels exhibited lower mass loss, particularly at higher Glo fractions up to 6 %. The IPN hydrogels also displayed enhanced elasticity, pseudoelasticity, thixotropy, and creep resistance compared to SSG hydrogel, indicating suitability for food, pharmaceutical, and biomedical applications. More broadly, this research provides a sustainable strategy toward innovative material development while advancing bio-based hydrogels.
Collapse
Affiliation(s)
- Ahmad Reza Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91785-1163, Mashhad, Iran; Development and Innovation Center of IMFR Co., PO Box: 25784-9172, Tehran, Iran.
| | - Nafiseh Zahabi
- Department of Food Science and Technology, Shiraz University, PO Box: 71946-8433, Shiraz, Iran
| |
Collapse
|
13
|
Han JH, Keum DH, Hong SJ, Kim YJ, Han SG. Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties. Foods 2023; 12:3731. [PMID: 37893624 PMCID: PMC10606718 DOI: 10.3390/foods12203731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/09/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.
Collapse
Affiliation(s)
| | | | | | | | - Sung-Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea; (J.-H.H.); (D.-H.K.); (S.-J.H.); (Y.-J.K.)
| |
Collapse
|
14
|
Yin Y, Gu Q, Liu X, Liu F, McClements DJ. Double network hydrogels: Design, fabrication, and application in biomedicines and foods. Adv Colloid Interface Sci 2023; 320:102999. [PMID: 37783067 DOI: 10.1016/j.cis.2023.102999] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/25/2023] [Accepted: 09/16/2023] [Indexed: 10/04/2023]
Abstract
Research on the design, fabrication, and application of double network (DN) hydrogels, assembled from pairs of polymers, has grown recently due to their unique structural, physicochemical, and functional properties. DN hydrogels can be designed to exhibit a broader range of functional attributes than single network (SN) ones, which extends their applications in various fields. There has been strong interest in the development of biopolymer DN hydrogels because of their environmental, sustainability, and safety benefits. However, there is limited knowledge on the formation and application of these novel materials. This article reviews the principles underlying the design and fabrication of hydrogels using different crosslinking approaches, including covalent and/or non-covalent bonding, and the formation mechanisms, network structures, and functional attributes of different DN hydrogels. The impact of polymer composition, structural organization, and bonding on the mechanical and functional properties of DN hydrogels is reviewed. Potential applications of these hydrogels are highlighted, including in tissue engineering, biomedicines, and foods. The functional attributes of DN hydrogels can be tailored to each of these applications by careful selection of the biopolymers and crosslinking mechanisms used to assemble them. Finally, areas where further research are needed to overcome the current limitations of DN hydrogels are highlighted.
Collapse
Affiliation(s)
- Yan Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Qingzhuo Gu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China.
| | | |
Collapse
|
15
|
He J, Jia W, Lin Z, Zhang Y, Zhao Y, Fang Y. Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching. Food Res Int 2023; 172:113171. [PMID: 37689924 DOI: 10.1016/j.foodres.2023.113171] [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: 07/22/2022] [Revised: 05/16/2023] [Accepted: 06/17/2023] [Indexed: 09/11/2023]
Abstract
Inspired by the mechanical enhancement of hydrogel via drying in confined conditions, we applied this strategy to beef jerky manufacture for improving the quality and processing efficiency. In our study, beef strips were pre-stretched and then dried in a tensile state, and the confined conditions were achieved by controlling the stretched strains from 20% to 120%. Compared with the sample dried freely, beef jerky dried in confined conditions of different pre-stretching strains exhibited improved quality based on texture and sensory analysis. Additionally, this method also enhanced processing efficiency by reducing approximately 50% drying time. The excellent sensory quality and good texture of beef jerky were obtained as the pre-stretching strain was 80%. Drying beef strips in confined conditions made muscle fibers tense and enhanced hydrophobicity of myofibrillar proteins, leading to a compact structure with high shear force and anisotropy, and rapid water loss in beef jerky. This facile and green method provides a promising route to enrich the existing technologies of jerky processing.
Collapse
Affiliation(s)
- Jun He
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenzhe Jia
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zihan Lin
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yiguo Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
16
|
Wang Z, Tang W, Sun Z, Liu F, Wang D. Preparation and characterization of a novel absorbent pad based on polyvinyl alcohol/gellan gum/citric acid with incorporated Perilla leaf oil nanoemulsion for chilled chicken packaging. Food Chem 2023; 427:136688. [PMID: 37385065 DOI: 10.1016/j.foodchem.2023.136688] [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: 04/07/2023] [Revised: 06/06/2023] [Accepted: 06/18/2023] [Indexed: 07/01/2023]
Abstract
A novel absorbent pad based on polyvinyl alcohol (PVA)/gellan gum/citric acid (CA) composite with incorporated Perilla leaf oil (PO) nanoemulsion was prepared and characterized. The esterification between PVA and CA and strong hydrogen bonds were detected. The PVA improved the tensile strength and elongation at break by 110% and 73%, respectively, whereas PO concentration ≤ 1.5 % (w/v) had little effect on the material properties. The CA and PO nanoemulsion loaded in the pads showed good antioxidant activity, and the pads with PO concentration ≥ 1.5 % (w/v) had effective antimicrobial activity against Escherichia coli and Staphylococcus aureus. The results of chilled chicken storage experiments indicated that the pad with 1.5% (w/v) PO nanoemulsion extended the shelf life of chicken to at least 9 days, demonstrating that the developed absorbent pads are potential materials for chilled chicken storage packing.
Collapse
Affiliation(s)
- Zaitian Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Wenxiang Tang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China
| | - Fang Liu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing 210014, China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Nanjing 210014, China.
| |
Collapse
|
17
|
Du M, Zhang Y, Zhao Y, Fang Y. Role of conformation transition of high acyl gellan in the design of double network hydrogels. Int J Biol Macromol 2023; 233:123583. [PMID: 36758759 DOI: 10.1016/j.ijbiomac.2023.123583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/27/2022] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
Double network hydrogels (DNs) with excellent strength and toughness have been preliminarily applied in the preparation of artificial foods. To evaluate the effect of conformation transition of ductile polymers on the physicochemical properties of DNs, we firstly prepared agarose (AR)/high acyl gellan (HAG) DNs and investigated their mechanical properties, and then calcium ion (Ca2+) was introduced into optimized AR/HAG DNs to regulate the conformation of ductile chains (HAG) for further increasing their mechanical properties. The mechanical strength of the optimized AR/HAG gel is 5 times and 2 times that of AR and HAG gel, respectively. Compared with adding Ca2+ method, immersing Ca2+ solution endowed optimized DNs with 5-fold increase in mechanical strength, outstanding textural properties and lower swelling ratio, which was attributed to the extended conformation of ductile chains. Furthermore, the obtained DNs were reminiscent of beef omasum based on their physicochemical properties. Optimized AR/HAG DNs after immersing in 2 wt% CaCl2 solution exhibited comparable texture properties with beef omasum by three correlation analysis methods and sensory evaluation, providing a new strategy to fabricate biomimetic food with high chewiness by regulating the conformation of ductile polymers in DNs.
Collapse
Affiliation(s)
- Mengjia Du
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Yiguo Zhao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Yapeng Fang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
18
|
Phase Behavior of NR/PMMA Semi-IPNs and Development of Porous Structures. Polymers (Basel) 2023; 15:polym15061353. [PMID: 36987133 PMCID: PMC10058802 DOI: 10.3390/polym15061353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/03/2023] [Accepted: 03/05/2023] [Indexed: 03/11/2023] Open
Abstract
In this research, the porous polymer structures (IPN) were made from natural isoprene rubber (NR) and poly(methyl methacrylate) (PMMA). The effects of molecular weight and crosslink density of polyisoprene on the morphology and miscibility with PMMA were determined. Sequential semi-IPNs were prepared. Viscoelastic, thermal and mechanical properties of semi-IPN were studied. The results showed that the key factor influencing the miscibility in semi-IPN was the crosslinking density of the natural rubber. The degree of compatibility was increased by doubling the crosslinking level. The degree of miscibility at two different compositions was compared by simulations of the electron spin resonance spectra. Compatibility of semi-IPNs was found to be more efficient when the PMMA content was less than 40 wt.%. A nanometer-sized morphology was obtained for a NR/PMMA ratio of 50/50. Highly crosslinked elastic semi-IPN followed the storage modulus of PMMA after the glass transition as a result of certain degree of phase mixing and interlocked structure. It was shown that the morphology of the porous polymer network could be easily controlled by the proper choice of concentration and composition of crosslinking agent. A dual phase morphology resulted from the higher concentration and the lower crosslinking level. This was used for developing porous structures from the elastic semi-IPN. The mechanical performance was correlated with morphology, and the thermal stability was comparable with respect to pure NR. Investigated materials might be interesting for use as potential carriers of bioactive molecules aimed for innovative applications such as in food packaging.
Collapse
|
19
|
Aldaais EA. A comprehensive review on the COVID-19 vaccine and drug delivery applications of interpenetrating polymer networks. Drug Deliv Transl Res 2023; 13:738-756. [PMID: 36443634 PMCID: PMC9707272 DOI: 10.1007/s13346-022-01254-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/21/2022] [Indexed: 11/30/2022]
Abstract
An interpenetrating polymer network (IPNs) is a concoction of two or more polymers (natural, synthetic, and/or a combination of both) in which at least one polymer is synthesized or crosslinked in the intimate presence of the other. These three-dimensional networked systems have gained prominence in a series of biomedical applications, especially in the last two decades. The last decades witnessed a surge in the meaningful applications of interpenetrating polymer networks, especially in drug delivery as simple IPN systems advanced and resulted in the formation of highly efficient microspheres, nanoparticles, nanogels, and hydrogels, intelligent enough to sense and respond to changes in external stimuli such as temperature, pH, and ionic strength. The structure of the polymers, crosslinking agents, crosslinking density, and polymerization method play an integral role in determining the properties and application of IPNs in drug delivery. This review article is a modest effort to highlight the importance and applications of different types of interpenetrating polymer networks for the sustained, site-specific drug delivery of various therapeutic formulations, as witnessed in scientific research literature over the past 22 years (2000-2022). A special section of the manuscript is devoted to studying the efficacy of network polymers in vaccine delivery and highlighting the future scope (if any) of incorporating the IPN system in COVID-related vaccine/drug delivery. Four key focus areas in this review article [1, 2].
Collapse
Affiliation(s)
- Ebtisam A Aldaais
- Department of Radiological Sciences, Imam Abdulrahman Bin Faisal University, P.O. Box 2435, Dammam, 31441, Saudi Arabia.
| |
Collapse
|
20
|
Liu J, Chai J, Yuan Y, Wu X, Gong L, Yu P, Liu P, Zhang T, Shang X. Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment. Food Chem 2023; 419:136038. [PMID: 37004368 DOI: 10.1016/j.foodchem.2023.136038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior of EWP at preheating step and gelation step, respectively. The optimum soluble protein aggregate size was obtained in the EWP/DS mixture at a mass ratio of 10 under 85 °C preheated (HED10). The presence of TGase further enhanced the cross-linking degree between protein aggregates during the gelation step. The highest gel hardness was found in HED10 hydrogel with TGase, which is almost 10 times the pure EWP gel. Besides, the HED hydrogels effectively slowed down the release rate of curcumin in gastrointestinal digestion. This work provides a theoretical basis for the development of cold-set EWP hydrogel with good mechanical strength by sulfated polysaccharide addition and TGase cross-linking as encapsulation delivery systems.
Collapse
|
21
|
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Tian X, Zhao K, Teng A, Li Y, Wang W. A rethinking of collagen as tough biomaterials in meat packaging: assembly from native to synthetic. Crit Rev Food Sci Nutr 2022; 64:957-977. [PMID: 35997287 DOI: 10.1080/10408398.2022.2111401] [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
Due to the high moisture-associated typical rheology and the changeable and harsh processing conditions in the production process, packaging materials for meat products have higher requirements including a sufficient mechanical strength and proper ductility. Collagen, a highly conserved structural protein consisting of a triple helix of Gly-X-Y repeats, has been proved to be suitable packaging material for meat products. The treated animal digestive tract (i.e. the casing) is the perfect natural packaging material for wrapping meat into sausage. Its thin walls, strong toughness and impact resistance make it the oldest and best edible meat packaging. Collagen casing is another wisdom of meat packaging, which is made by collagen fibers from hide skin, presenting a rapid growth in casing market. To strengthen mechanical strength and barrier behaviors of collagen-based packaging materials, different physical, chemical, and biological cross-linking methods are springing up exuberantly, as well as a variety of reinforcement approaches including nanotechnology. In addition, the rapid development of biomimetic technology also provides a good research idea and means for the promotion of collagen's assembly and relevant mechanical properties. This review can offer some reference on fundamental theory and practical application of collagenous materials in meat products.
Collapse
Affiliation(s)
- Xiaojing Tian
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - KaiXuan Zhao
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Anguo Teng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yu Li
- College of Biotechnology, Tianjin University of Science & Technology, Tianjin, China
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| |
Collapse
|
23
|
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.
Collapse
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
| |
Collapse
|
24
|
Adedeji OE, Choi JY, Park GE, Kang HJ, Aminu MO, Min JH, Chinma CE, Moon KD, Jung YH. Formulation and characterization of an interpenetrating network hydrogel of locust bean gum and cellulose microfibrils for 3D printing. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
25
|
Zhu Q, Han K, Wang S, Muhindo EM, Wei W, Li J, Wu T, Fersht V, Zhang M. Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate. Int J Biol Macromol 2022; 213:824-833. [PMID: 35690159 DOI: 10.1016/j.ijbiomac.2022.06.027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/14/2022] [Accepted: 06/06/2022] [Indexed: 11/05/2022]
Abstract
Double network (DN) gels based on wheat bran arabinoxylan (WBAX) and pea protein isolate (PPI) were fabricated by a two-step sequential gelation method with laccase catalyzed cross-linking followed by heating. The rheological properties, water holding capacity, microstructure and molecular structure of WBAX/PPI DN gels were investigated. Increasing the concentrations of WBAX and PPI contributed to an enhanced viscoelastic modulus of DN gel, which exhibited an interconnected, bicontinuous and compact structure with smaller pore sizes, as a result of higher cross-linking intensity of WBAX molecules. Low field nuclear magnetic resonance (LF-NMR) results showed that increasing the contents of PPI and WBAX could further restrict the water mobility within DN gel, which was beneficial for enhancing the water holding capacity of gel samples. The molecular structure analysis showed that the crosslinking of WBAX-WBAX, PPI-PPI and WBAX-PPI participated in the formation of WBAX-PPI DN gels.
Collapse
Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Kexin Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Songjun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Esther Mwizerwa Muhindo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Jinlong Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Viktor Fersht
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China; Center for Applied Medicine and Food Safety "Biomed", Lomonosov Moscow State University, Moscow, Russia
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China.
| |
Collapse
|
26
|
Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.
Collapse
|
27
|
Ali F, Khan I, Chen J, Akhtar K, Bakhsh EM, Khan SB. Emerging Fabrication Strategies of Hydrogels and Its Applications. Gels 2022; 8:gels8040205. [PMID: 35448106 PMCID: PMC9024659 DOI: 10.3390/gels8040205] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 03/04/2022] [Accepted: 03/15/2022] [Indexed: 12/19/2022] Open
Abstract
Recently, hydrogels have been investigated for the controlled release of bioactive molecules, such as for living cell encapsulation and matrices. Due to their remote controllability and quick response, hydrogels are widely used for various applications, including drug delivery. The rate and extent to which the drugs reach their targets are highly dependent on the carriers used in drug delivery systems; therefore the demand for biodegradable and intelligent carriers is progressively increasing. The biodegradable nature of hydrogel has created much interest for its use in drug delivery systems. The first part of this review focuses on emerging fabrication strategies of hydrogel, including physical and chemical cross-linking, as well as radiation cross-linking. The second part describes the applications of hydrogels in various fields, including drug delivery systems. In the end, an overview of the application of hydrogels prepared from several natural polymers in drug delivery is presented.
Collapse
Affiliation(s)
- Fayaz Ali
- Department of Chemistry, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (F.A.); (K.A.); (E.M.B.)
- Centre of Excellence for Advance Materials Research, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Imran Khan
- State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science & Technology Avenida Wai Long, Taipa, Macau 999078, China;
| | - Jianmin Chen
- School of Pharmacy and Medical Technology, Putian University, No. 1133 Xueyuan Zhong Jie, Putian 351100, China
- Correspondence: (J.C.); (S.B.K.)
| | - Kalsoom Akhtar
- Department of Chemistry, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (F.A.); (K.A.); (E.M.B.)
| | - Esraa M. Bakhsh
- Department of Chemistry, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (F.A.); (K.A.); (E.M.B.)
| | - Sher Bahadar Khan
- Department of Chemistry, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (F.A.); (K.A.); (E.M.B.)
- Centre of Excellence for Advance Materials Research, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia
- Correspondence: (J.C.); (S.B.K.)
| |
Collapse
|