Effect of biopolymers composition on release profile of iron(II) fumarate from chitosan-alginate microparticles

Encapsulation of Active Substances in Natural Polymer Coatings

Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a 'smart' barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.

Fortifying jelly foods with microencapsulated anti-anaemic compounds, ferrous gluconate, ascorbic acid and folic acid

Low ferrous iron bioavailability presents a challenge for food fortification programmes. In this study, jelly foods were fortified with spray-dried chitosan microparticles that had been loaded with ferrous gluconate (FeG) and folic acid (FA) to alleviate iron deficiency anaemia and FA deficiency anaemia, respectively. The presence of FA and ascorbic acid (AA) increased the in vitro iron bioavailability of the FeG-AA-FA microparticles up to sixfold. Furthermore, the iron bioavailability of the fortified jelly foods increased more than 5 folds compared to that of the FeG-AA-FA microparticles. The use of lower temperature during the preparation of fortified jelly foods is recommended to avoid the microparticles' decomposition and a Maillard browning reaction. These findings can help food technologists and product developers select formulations with higher ferrous bioavailability to reduce the prevalence of anaemia.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-022-05599-7.

Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability

Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements.

Biopolymers for Biological Control of Plant Pathogens: Advances in Microencapsulation of Beneficial Microorganisms

The use of biofertilizers, including biocontrol agents such as Pseudomonas and Bacillus in agriculture can increase soil characteristics and plant acquisition of nutrients and enhancement the efficiency of manure and mineral fertilizer. Despite the problems that liquid and solid formulations have in maintaining the viability of microbial agents, encapsulation can improve their application with extended shelf-life, and controlled release from formulations. Research into novel formulation methods especially encapsulation techniques has increased in recent years due to the mounting demand for microbial biological control. The application of polymeric materials in agriculture has developed recently as a replacement for traditional materials and considered an improvement in technological processes in the growing of crops. This study aims to overview of types of biopolymers and methods used for encapsulation of living biological control agents, especially microbial organisms.

Chitosan-based smart hybrid materials: a physico-chemical perspective

Chitosan is one of the most studied cationic polysaccharides. Due to its unique characteristics of being water soluble, biocompatible, biodegradable, and non-toxic, this macromolecule is highly attractive for a broad range of applications. In addition, its complex behavior and the number of ways it interacts with different components in a system result in an astonishing variety of chitosan-based materials. Herein, we present recent advances in the field of chitosan-based materials from a physico-chemical perspective, with focus on aqueous mixtures with oppositely charged colloids, chitosan-based thin films, and nanocomposite systems. In this review, we focus our attention on the physico-chemical properties of chitosan-based materials, including solubility, mechanical resistance, barrier properties, and thermal behaviour, and provide a link to the chemical peculiarities of chitosan, such as its intrinsic low solubility, high rigidity, large charge separation, and strong tendency to form intra- and inter-molecular hydrogen bonds.

The Use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector-Biocompatibility, Bioadhesiveness, and Biodegradability

Nowadays, biopolymers as intelligent and active biopolymer systems in the food and pharmaceutical industry are of considerable interest in their use. With this association in view, biopolymers such as chitosan, alginate, pectin, cellulose, agarose, guar gum, agar, carrageenan, gelatin, dextran, xanthan, and other polymers have received significant attention in recent years due to their abundance and natural availability. Furthermore, their versatile properties such as non-toxicity, biocompatibility, biodegradability, and flexibility offer significant functionalities with multifunctional applications. The purpose of this review is to summarize the most compatible biopolymers such as chitosan, alginate, and pectin, which are used for application in food, biotechnological processes, and biomedical applications. Therefore, chitosan, alginate, and pectin are biopolymers (used in the food industry as a stabilizing, thickening, capsular agent, and packaging) with great potential for future developments. Moreover, this review highlights their characteristics, with a particular focus on their potential for biocompatibility, biodegradability, bioadhesiveness, and their limitations on certain factors in the human gastrointestinal tract.