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Li Z, Geng Y, Bu K, Chen Z, Xu K, Zhu C. Construction of a pectin/sodium alginate composite hydrogel delivery system for improving the bioaccessibility of phycocyanin. Int J Biol Macromol 2024; 269:131969. [PMID: 38697419 DOI: 10.1016/j.ijbiomac.2024.131969] [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: 01/03/2024] [Revised: 04/02/2024] [Accepted: 04/27/2024] [Indexed: 05/05/2024]
Abstract
In this study, different concentrations of sodium alginate were compounded with pectin and phycocyanin to co-prepare composite hydrogel spheres (HP-PC-SA 0.2 %, 0.6 %, 1.0 %, 1.4 %) to evaluate the potential of the composite hydrogel spheres for the application as phycocyanin delivery carriers. The hydrogel spheres' physicochemical properties and bioaccessibility were assessed through scanning electron microscopy, textural analysis, drug-carrying properties evaluation, and in vitro and in vivo controlled release analysis in the gastrointestinal environment. Results indicated that higher sodium alginate concentrations led to smaller pore sizes and denser networks on the surface of hydrogel spheres. The textural properties of hydrogel spheres improved, and their water-holding capacity increased from 93.01 % to 97.97 %. The HP-PC-SA (1.0 %) formulation achieved the highest encapsulation rate and drug loading capacity, at 96.87 % and 6.22 %, respectively. Within the gastrointestinal tract, the composite hydrogel's structure significantly enhanced and protected the phycocyanin's digestibility, achieving a bioaccessibility of up to 88.03 %. In conclusion, our findings offer new insights into improving functionality and the effective use of phycocyanin via pectin-based hydrogel spheres.
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Affiliation(s)
- Zhixin Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Yuxin Geng
- Department of Radiation Oncology, Shandong Cancer Hospital and Institute, Shandong First Medical University and Shandong Academy of Medical Sciences, No.440, Jiyan Road, Jinan, Shandong Province 250117, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Zhengtao Chen
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, No.6699, Qingdao Road, Jinan, Shandong Province 250117, PR China.
| | - Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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Dai MQ, Wang XC, Gao LY, Zhang LC, Lai B, Wang C, Yan JN, Wu HT. Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3749-3756. [PMID: 38234140 DOI: 10.1002/jsfa.13259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 12/27/2023] [Accepted: 12/31/2023] [Indexed: 01/19/2024]
Abstract
BACKGROUND Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed. RESULTS The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L-1 ) and ML (0.3 mol L-1 ) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG-ML and CG-BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG-ML and CG-BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG-BWA-ML has good chewing properties. CONCLUSION These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Meng-Qi Dai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xue-Chen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ling-Yi Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Chao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan, China
| | - Bin Lai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Ce Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
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Liu S, Niu L, Tu J, Xiao J. The alleviative effect of curdlan on the quality deterioration of konjac glucomannan thermo-irreversible gels after commercial sterilization at 121 °C. Int J Biol Macromol 2023; 238:124134. [PMID: 36958457 DOI: 10.1016/j.ijbiomac.2023.124134] [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: 11/21/2022] [Revised: 03/17/2023] [Accepted: 03/19/2023] [Indexed: 03/25/2023]
Abstract
This work employed different curdlan concentrations (0.00 %, 1.00 %, 1.50 %, 2.00 %, and 2.50 %) to alleviate the quality degradation of konjac glucomannan (KGM) gels after commercial sterilization at 121 °C for 15 min. The results showed that all levels of curdlan could retard the deterioration of KGM gels, with the best effect at 2.00 %. After commercial sterilization, incorporating curdlan into KGM gels greatly reduced the Tan σ (G"/ G'), total relaxation time and half-free water from 0.52, 89.85 ms and 98.26 % to 0.27, 38.48 ms and 21.42 %, respectively. Moreover, the addition of curdlan imparted a better texture to KGM gels, as reflected in the increase of hardness, springiness, water-holding capacity and whiteness value from 1400.85 g, 0.42, 87.92 % and 33.33 to 3461.68 g, 0.80, 96.50 % and 49.27, respectively. Furthermore, SEM images revealed that curdlan endowed KGM gels with a tighter structure and smaller pores, and the pore size distribution was reduced from 113.46 μm to17.91 μm, indicating a stronger interaction among molecules, as evidenced by XRD and FTIR results. KGM gels with curdlan possessed less proportion of complete crystallites and crystalline region. These findings suggested that curdlan can be the potently protectant for improving the quality of commercially sterilized KGM gel-based products.
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Affiliation(s)
- Sha Liu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jin Tu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China.
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Feng Y, Niu L, Sun C, Tu J, Yu L, Xiao J. Collagen hydrolysates improve the efficiency of sodium alginate-encapsulated tea polyphenols in beads and the storage stability after commercial sterilization. Int J Biol Macromol 2023; 231:123314. [PMID: 36681216 DOI: 10.1016/j.ijbiomac.2023.123314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/13/2023] [Indexed: 01/20/2023]
Abstract
This study showed that sodium alginates (SA)-based beads reinforced with collagen hydrolysates (CHs) significantly increased an encapsulation rate of tea polyphenols (TP) from 34.54 % to 85.06 % when the mass ratio of SA: CHs increased from1.5:0 to 1.5:0.5. And after the 30-day storage at 37 °C, the retention rate of TP in beads with CHs at the solutions with pH = 4.0 or pH = 7.0 increased from 61.10 % to 80.21 %, or from 67.72 % to 80.47 % after sterilization at 98 °C or 121 °C for 30 min, respectively. Also, the addition of CHs at 0.5 % resulted in a greater retention of the polyphenolic compositions values of TP determined by UPLC-Orbitrap-MS system. Additionally, the DPPH and ABTS+ free-radical scavenging capacities and ferric-reducing antioxidant power of beads with CHs after sterilization at 98 °C or 121 °C for 30 min were significantly higher than which without CHs. Physical phenomena based on ζ-potential, particle size, fluorescence, UV spectroscopy and confocal laser scanning microscope showed that tightly non-covalent complexes of CHs in combination to TP could be uniformly and stably distributed in the network of SA solution for encapsulating TP in SA-based beads. These findings provided suggestions for the co-encapsulation design and development of hydrophilic nutritive compounds based on CHs in SA-based beads.
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Affiliation(s)
- Yaping Feng
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Liya Niu
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Chao Sun
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jin Tu
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Lili Yu
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jianhui Xiao
- Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China.
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Wu B, Li Y, Li Y, Li H, Xia Q. The influence of Ca2+/K+ weight ratio on the physicochemical properties and in vitro digestion behavior of resveratrol-loaded Pickering emulsions encapsulated in alginate/κ-carrageenan hydrogel beads. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls". Foods 2022; 11:foods11233785. [PMID: 36496593 PMCID: PMC9739420 DOI: 10.3390/foods11233785] [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: 09/26/2022] [Revised: 10/19/2022] [Accepted: 11/17/2022] [Indexed: 11/25/2022] Open
Abstract
“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.
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