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Fan Y, Hong R, Sun X, Luo Q, Wei H, Chen Y, Zhang Z, Zhou X, Wan J. Gastric acid-responsive deformable sodium alginate/Bletilla striata polysaccharide in situ gel for the protection and treatment of alcohol-induced peptic ulcers. Int J Biol Macromol 2024; 258:128815. [PMID: 38114010 DOI: 10.1016/j.ijbiomac.2023.128815] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/21/2023] [Accepted: 12/13/2023] [Indexed: 12/21/2023]
Abstract
First-line drugs for peptic ulcer (PU) treatment are typically limited by poor targeting and adverse effects associated with long-term use. Despite recent advancements in novel therapeutic approaches for PU, the development of sustained-release delivery systems tailored to specific pathological characteristics remains challenging. Persistent inflammation, particularly gastric inflammatory microenvironment imbalance, characterizes the PU. In this study, we prepared an in situ gel composed of sodium alginate, deacetylated gellan gum, calcium citrate, and Bletilla striata polysaccharide (BSP) to achieve sustained release of BSP. The BSP in situ gel demonstrated favorable fluidity in vitro and completed self-assembly in vivo in response to the acidic milieu at a pH of 1.5. Furthermore, the shear, extrusion, and deformation properties increased by 26.4 %, 103.7 %, and 46.3 %, respectively, with long-term gastric retention (4 h) and mucosal adaptation. Animal experiments confirmed that the BSP in situ gel could attenuate necrotic injury and inflammatory cell infiltration, maintain mucosal barrier integrity, regulate cytokine imbalance and inflammation-associated hyperapoptosis, thus effectively alleviate the inflammatory microenvironmental imbalance in PU without significant side effects. Overall, our findings demonstrated that the BSP in situ gel is a promising therapeutic strategy for PU and opens avenues for developing self-assembled formulations targeting the pathological features of PUs.
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Affiliation(s)
- Yilin Fan
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Ran Hong
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Xiaoli Sun
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Qiaomei Luo
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Huilin Wei
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Yajuan Chen
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Zengni Zhang
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Xia Zhou
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China
| | - Jun Wan
- School of Life Science and Engineering, Southwest Jiaotong University, 610031, China.
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2
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Gul MR, Ince AE, Ozel B, Uslu AK, Çetin M, Mentes D, Sumnu SG, Oztop MH. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:83-92. [PMID: 37566724 DOI: 10.1002/jsfa.12894] [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: 04/09/2023] [Revised: 07/24/2023] [Accepted: 08/11/2023] [Indexed: 08/13/2023]
Abstract
BACKGROUND Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (aw ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Muhammed Rasim Gul
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir, Turkey
| | - Aymelek Kubra Uslu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Melis Çetin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Duygu Mentes
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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3
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Umut E, Beira MJ, Oztop MH, Sahiner N, Sebastião PJ, Kruk D. Water Dynamics in Dextran-Based Hydrogel Micro/Nanoparticles Studied by NMR Diffusometry and Relaxometry. J Phys Chem B 2023; 127:8950-8960. [PMID: 37812396 DOI: 10.1021/acs.jpcb.3c04452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Water dynamics in mesoporous dextran hydrogel micro/nanoparticles was investigated by means of nuclear magnetic resonance (NMR) techniques. High-resolution 1H NMR spectra and pulsed field gradient (PFG) NMR diffusometry measurements obtained on swollen state dextran micro/nanogel revealed the existence of different fractions of water molecules based on their interaction with the gel matrix. In addition to the translational diffusion of bulk water, two more diffusion processes characterized with self-diffusion coefficients 1 and 2 orders of magnitude smaller than that of bulk water were identified. 1H spin-lattice relaxation dispersion profiles obtained for a broad range of Larmor frequencies using fast field cycling (FFC) and conventional NMR relaxometry techniques allowed us to further clarify the mechanisms of molecular motion. According to the water proton pool fractions and associated self-diffusion coefficients, it is shown that the relaxation contribution associated with reorientation-mediated translational motions (RMTDs) dominates the relaxation dispersion observed at intermediate frequencies. At very low frequencies, the spin-lattice relaxation rate is dominated by the slow solid-gel dynamics probed by the water molecules interacting with the pores' surface hydroxyl groups due to the rapid chemical exchange between surface hydroxyl groups and free water. The correlation time for the thumbling-like motion of the dextran gel was found to be in the submillisecond range. The values of the self-diffusion and coherence lengths associated with motion of water molecules interacting with the solid-gel particles are consistent with the particle size and pore size distributions obtained for the studied dextran gels.
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Affiliation(s)
- Evrim Umut
- Department of Medical Imaging Techniques, School of Healthcare, Dokuz Eylul University, 35330 Izmir, Turkey
- BioIzmir - Health Technologies Development and Accelerator Research Center, 35330 Izmir, Turkey
| | - Maria Jardim Beira
- CeFEMA - Center of Physics and Engineering of Advanced Materials and Department of Physics, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Nurettin Sahiner
- Department of Chemistry, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
- Department of Ophthalmology, Morsani College of Medicine, University of South Florida, 12901 B. Downs Blv., MDC 21, Tampa, Florida 33612, United States
| | - Pedro José Sebastião
- CeFEMA - Center of Physics and Engineering of Advanced Materials and Department of Physics, Instituto Superior Técnico, Universidade de Lisboa, 1049-001 Lisbon, Portugal
| | - Danuta Kruk
- NanoBioMedical Centre, Adam Mickiewicz University, Wszechnicy Piastowskiej 3, 61-614 Poznan, Poland
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Cikrikci Erunsal S. Evaluation of multicomplex systems on pomegranate concentrate loaded alginate hydrogels by low-field NMR relaxometry: physicochemical characterization and controlled release study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1960-1969. [PMID: 37206427 PMCID: PMC10188785 DOI: 10.1007/s13197-023-05730-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 05/21/2023]
Abstract
Alginate (ALG) and various gums are potential biomaterials to be employed in hydrogel designs for both food and biomedical applications. This study evaluated a multicomplex design by combining food grade polymers to examine their polymer-polymer interactions and design an oral delivery system for pomegranate concentrate (PC). ALG was replaced with gum tragacanth (GT), xanthan (XN) and their equal combinations (GT:XN) at 50% ratio in hydrogel fabrication. In addition to CaCI2 in binding solution, honey (H) and chitosan (CH) were also used during physical crosslinking. Relaxation time constants in NMR indicated poor ability of GT for water entrapment especially in the presence of honey (S2H). They also confirmed FTIR results indicating similar trends. Strong negative correlations were observed between T2 and texture results. GT replacement of ALG especially in the use of single CaCI2 (S2) promoted higher PC release up to 80% in digestive media compared to XN substitution (S3). This study promoted use of LF NMR as an indicator for polymer mixture characterization in complex gels. ALG based gels could be modified by replacing ALG with different kinds of gums and with use of different binding solutions to regulate target compound release in food and pharmaceutical fields. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05730-2.
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Affiliation(s)
- Sevil Cikrikci Erunsal
- Department of Food Engineering, Konya Food and Agriculture University, 42080 Konya, Turkey
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Zhang H, Wu J, Cheng Y. Mechanical Properties, Microstructure, and In Vitro Digestion of Transglutaminase-Crosslinked Whey Protein and Potato Protein Hydrolysate Composite Gels. Foods 2023; 12:foods12102040. [PMID: 37238858 DOI: 10.3390/foods12102040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/11/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
The production of animal protein usually leads to higher carbon emissions than that of plant protein. To reduce carbon emissions, the partial replacement of animal protein with plant protein has attracted extensive attention; however, little is known about using plant protein hydrolysates as a substitute. The potential application of 2 h-alcalase hydrolyzed potato protein hydrolysate (PPH) to displace whey protein isolate (WPI) during gel formation was demonstrated in this study. The effect of the ratios (8/5, 9/4, 10/3, 11/2, 12/1, and 13/0) of WPI to PPH on the mechanical properties, microstructure, and digestibility of composite WPI/PPH gels was investigated. Increasing the WPI ratio could improve the storage modulus (G') and loss modulus (G″) of composite gels. The springiness of gels with the WPH/PPH ratio of 10/3 and 8/5 was 0.82 and 0.36 times higher than that of the control (WPH/PPH ratio of 13/0) (p < 0.05). In contrast, the hardness of the control samples was 1.82 and 2.38 times higher than that of gels with the WPH/PPH ratio of 10/3 and 8/5 (p < 0.05). According to the International Organization for Standardization of Dysphagia Diet (IDDSI) testing, the composite gels belonged to food level 4 in the IDDSI framework. This suggested that composite gels could be acceptable to people with swallowing difficulties. Confocal laser scanning microscopy and scanning electron microscopy images illustrated that composite gels with a higher ratio of PPH displayed thicker gel skeletons and porous networks in the matrix. The water-holding capacity and swelling ratio of gels with the WPH/PPH ratio of 8/5 decreased by 12.4% and 40.8% when compared with the control (p < 0.05). Analysis of the swelling rate with the power law model indicated that water diffusion in composite gels belonged to non-Fickian transport. The results of amino acid release suggested that PPH improved the digestion of composite gels during the intestinal stage. The free amino group content of gels with the WPH/PPH ratio of 8/5 increased by 29.5% compared with the control (p < 0.05). Our results suggested that replacing WPI with PPH at the ratio of 8/5 could be the optimal selection for composite gels. The findings indicated that PPH could be used as a substitute for whey protein to develop new products for different consumers. Composite gels could deliver nutrients such as vitamins and minerals to develop snack foods for elders and children.
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Affiliation(s)
- Haowei Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Juan Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023; 9:gels9010068. [PMID: 36661834 PMCID: PMC9857866 DOI: 10.3390/gels9010068] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.
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Pocan P, Grunin L, Oztop MH. Effect of Different Syrup Types on Turkish Delights ( Lokum): A TD-NMR Relaxometry Study. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:1819-1831. [PMID: 36570038 PMCID: PMC9775206 DOI: 10.1021/acsfoodscitech.2c00222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 11/07/2022] [Accepted: 11/07/2022] [Indexed: 12/02/2022]
Abstract
Turkish delights were formulated by using sucrose (control) and different types of corn syrups (having varying glucose/fructose ratios) and allulose syrup. 30% allulose syrup and 30% sucrose-containing Turkish delights were found to exhibit an amorphous structure. Time-domain NMR relaxometry experiments were also conducted on delights by measuring T 2 relaxation times, and two distinct proton populations were observed in all formulations. The use of different syrup types at different substitution levels led to significant changes in the relaxation times (T 2a and T 2b) of the samples, indicating that the relaxation spectrum might be used as a fingerprint for Turkish delights containing different types and amounts of syrup types. Second moment (M 2) values which were measured from the signal acquired using a magic sandwich echo pulse sequence were also found to be an effective and promising indicator to detect the crystallinity of Turkish delights.
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Affiliation(s)
- Pelin Pocan
- Department
of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, 42080 Konya, Turkey,Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
| | - Leonid Grunin
- Resonance
Systems GmbH, D-73230 Kirchheim unter Teck, Germany
| | - Mecit Halil Oztop
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey,. Phone: +90 312 210 5634. Fax: +90 312 210 27
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Fabrication and Characterization of Chicken- and Bovine-Derived Chondroitin Sulfate/Sodium Alginate Hybrid Hydrogels. Gels 2022; 8:gels8100620. [PMID: 36286121 PMCID: PMC9601352 DOI: 10.3390/gels8100620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/22/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022] Open
Abstract
The physicochemical properties and microstructure of hybrid hydrogels prepared using sodium alginate (SA) and chondroitin sulfate (CS) extracted from two animal sources were investigated. SA-based hybrid hydrogels were prepared by mixing chicken- and bovine-derived CS (CCS and BCS, respectively) with SA at 1/3 and 2/3 (w/w) ratios. The results indicated that the evaporation water loss rate of the hybrid hydrogels increased significantly upon the addition of CS, whereas CCS/SA (2/3) easily absorbed moisture from the environment. The thermal stability of the BCS/SA (1/3) hybrid hydrogel was higher than that of CCS/SA (1/3) hybrid hydrogel, whereas the hardness and adhesiveness of the CCS/SA (1/3) hybrid hydrogel were lower and higher, respectively, than those of the BCS/SA (1/3) hybrid hydrogel. Low-field nuclear magnetic resonance experiments demonstrated that the immobilized water content of the CCS/SA (1/3) hybrid hydrogel was higher than that of the BCS/SA (1/3) hybrid hydrogel. FTIR showed that S=O characteristic absorption peak intensity of BCS/SA (2/3) was obviously higher, suggesting that BCS possessed more sulfuric acid groups than CCS. SEM showed that the hybrid hydrogels containing CCS have more compact porous microstructure and better interfacial compatibility compared to BCS.
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Zhang K, Dai M, Yang C, Nishinari K, Fang Y, Ni X, Huang W, Dou Z. An agar structured fluid prepared by pipe wall shear as dysphagia diet. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Ge Z, Yin D, Li Z, Chen X, Dong M. Effects of Commercial Polysaccharides Stabilizers with Different Charges on Textural, Rheological, and Microstructural Characteristics of Set Yoghurts. Foods 2022; 11:1764. [PMID: 35741960 PMCID: PMC9223107 DOI: 10.3390/foods11121764] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/30/2022] [Accepted: 06/07/2022] [Indexed: 02/05/2023] Open
Abstract
The study investigated the preparation of set yoghurts by adding three common commercial polysaccharide stabilizers, namely sodium alginate (SA), gellan gum (GG), and konjac gum (KGM), in milk fermentation to evaluate their effects on the texture, rheology, and microstructure of set yoghurts. The physicochemical properties, water-holding capacity (WHC), texture, low-field nuclear magnetic resonance (LF-NMR), rheology, and microstructure of set yoghurts added with different kinds and quantities of polysaccharides were compared and analyzed. The results showed that the set yoghurts added with anionic polysaccharide GG had more obvious effects on improving WHC, firmness, and rheological properties compared with the set yoghurt added with KGM and SA. The firmness of set yoghurts with 0.02% (w/v) GG increased from 1.17 N to 1.32 N, which significantly improved the gel structure. The transverse relaxation time (T2) of set yoghurts added with GG was the closest to that of the control. Compared with the set yoghurts added with 0.02% SA and KGM, the free water area (A23) of the one added with 0.02% GG decreased most significantly. Moreover, all samples showed shear-thinning behavior, and the apparent elastic and viscous modulus (G', G″) increased with the increase of GG concentration. The G' and G″ of set yoghurts with 0.005% SA and KGM were higher than those in the control, decreased when adding 0.010%, and then increased with the increase of SA and KGM. Additionally, the microscopic observation demonstrated that the addition of GG in set yoghurts significantly promoted the formation of larger protein clusters and showed a tighter and more uniform protein network comparing with the other two polysaccharides (SA, KGM).
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Affiliation(s)
| | | | | | | | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.G.); (D.Y.); (Z.L.); (X.C.)
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Hundschell CS, Brühan J, Anzmann T, Kohlus R, Wagemans AM. Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin. Gels 2022; 8:gels8040228. [PMID: 35448130 PMCID: PMC9029924 DOI: 10.3390/gels8040228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents.
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Affiliation(s)
- Christoph S. Hundschell
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
| | - Juliane Brühan
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
| | - Theresa Anzmann
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Reinhard Kohlus
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Anja M. Wagemans
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
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Purcea Lopes PM, Moldovan D, Moldovan M, Carpa R, Saroşi C, Păşcuţă P, Mazilu Moldovan A, Fechete R, Popescu V. New Composite Hydrogel Based on Whey and Gelatin Crosslinked with Copper Sulphate. MATERIALS 2022; 15:ma15072611. [PMID: 35407945 PMCID: PMC9000359 DOI: 10.3390/ma15072611] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 01/15/2023]
Abstract
By-products from the meat and dairy industries are important sources of high biological value proteins. This paper explores possibilities for improving the swelling and integrity of a cross-linked whey and gelatin hydrogel with different amounts of CuSO4 × 5H2O. Overall, swelling tests demonstrate that cross-linked samples show a better hydration capacity and stability in the hydration medium, but different copper concentrations lead to different swelling behavior. At concentrations smaller than 0.39%, the sample lasts for 75 h in a water environment before beginning to disintegrate. At a concentration of copper sulphate higher than 0.55%, the stability of the sample increased substantially. The swelling kinetics has been investigated. The diffusion constant values increased with the increase in copper concentration, but, at the highest concentration of copper (0.86%), its value has decreased. Spectroscopy analyses such as Fourier transform infrared (FT-IR), X-ray diffraction (XRD), ultraviolet-visible spectroscopy (UV-VIS), and nuclear magnetic resonance (NMR) relaxometry analyses revealed changes in the secondary and tertiary structure of proteins as a result of the interaction of Cu2+ ions with functional groups of protein chains. In addition to its cross-linking ability, CuSO4 × 5H2O has also shown excellent antibacterial properties over common bacterial strains responsible for food spoilage. The result of this research demonstrates the potential of this hydrogel system as a unique material for food packaging.
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Affiliation(s)
- Pompilia Mioara Purcea Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (P.M.P.L.); (D.M.); (P.P.); (A.M.M.); (R.F.)
| | - Dumitriţa Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (P.M.P.L.); (D.M.); (P.P.); (A.M.M.); (R.F.)
| | - Marioara Moldovan
- Polymeric Composite Laboratory, Institute of Chemistry Raluca Ripan, Babeş-Bolyai University, 30 Fȃntȃnele Str., 400294 Cluj-Napoca, Romania; (M.M.); (C.S.)
| | - Rahela Carpa
- Department of Molecular Biology and Biotechnology, Faculty of Biology and Geology, Babeș Bolyai University, M. Kogălniceanu Street, 400084 Cluj-Napoca, Romania;
| | - Codruţa Saroşi
- Polymeric Composite Laboratory, Institute of Chemistry Raluca Ripan, Babeş-Bolyai University, 30 Fȃntȃnele Str., 400294 Cluj-Napoca, Romania; (M.M.); (C.S.)
| | - Petru Păşcuţă
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (P.M.P.L.); (D.M.); (P.P.); (A.M.M.); (R.F.)
| | - Amalia Mazilu Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (P.M.P.L.); (D.M.); (P.P.); (A.M.M.); (R.F.)
| | - Radu Fechete
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (P.M.P.L.); (D.M.); (P.P.); (A.M.M.); (R.F.)
| | - Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (P.M.P.L.); (D.M.); (P.P.); (A.M.M.); (R.F.)
- Correspondence: ; Tel.: +40-74-317-41-95
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13
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In situ exopolysaccharides produced by Lactobacillus helveticus MB2-1 and its effect on gel properties of Sayram ketteki yoghurt. Int J Biol Macromol 2022; 208:314-323. [PMID: 35278514 DOI: 10.1016/j.ijbiomac.2022.03.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 03/02/2022] [Accepted: 03/06/2022] [Indexed: 11/05/2022]
Abstract
In order to study the mechanism of high viscosity of Sayram ketteki yoghurt, the growth, acidification properties, in situ exopolysaccharides (EPS) production of Lactobacillus helveticus MB2-1 in milk medium were investigated. The microstructure of the yoghurt was analyzed. The characteristics of in situ EPS produced by this strain in yoghurt were studied by high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), ultraviolet-visible (UV-vis) analysis. The amount of in situ EPS produced could be up to 689.47 mg/L. The micrographs of Sayram ketteki yoghurt demonstrated that the in situ EPS secreted by ropy L. helveticus MB2-1 were closely connected with proteins, effectively filling the three-dimensional network structure of casein clusters, thereby resulting in high viscosity of yoghurt. Besides, the molecular weight of in situ EPS was 9.34 × 104 Da, and the in situ EPS was determined to be a new heteropolysaccharide, containing fucose, which made it unique. Moreover, the set yoghurts added with in situ EPS were demonstrated fine effects on the texture improvement. These results illustrated that L. helveticus MB2-1 could be set as a good starter and the in situ EPS could be considered as a probiotic stabilizer substitute for fermented dairy products.
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14
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Li S, Shang L, Wu D, Dun H, Wei X, Zhu J, Zongo AW, Li B, Geng F. Sodium caseinate reduces the swelling of konjac flour: A further examination. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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15
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Pocan P, Knapkiewicz M, Rachocki A, Oztop MH. Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12089-12101. [PMID: 34153190 PMCID: PMC8532161 DOI: 10.1021/acs.jafc.1c00943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 06/06/2021] [Accepted: 06/09/2021] [Indexed: 06/13/2023]
Abstract
Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.
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Affiliation(s)
- Pelin Pocan
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
| | | | - Adam Rachocki
- Institute
of Molecular Physics, Polish Academy of
Sciences, 60-179 Poznań, Poland
| | - Mecit Halil Oztop
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
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16
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Kaya B, Okur I, Alpas H, Oztop MH. High hydrostatic pressure assisted extraction of pectin from sugar beet pulp. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Burcu Kaya
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
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17
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Ozel B, Kruk D, Wojciechowski M, Osuch M, Oztop MH. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry. Int J Mol Sci 2021; 22:9672. [PMID: 34575838 PMCID: PMC8469572 DOI: 10.3390/ijms22189672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 01/05/2023] Open
Abstract
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).
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Affiliation(s)
- Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
- Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey
| | - Danuta Kruk
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Milosz Wojciechowski
- Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland;
| | - Maciej Osuch
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
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18
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Calcium-induced-gel properties for ι-carrageenan in the presence of different charged amino acids. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Ates EG, Ozvural EB, Oztop MH. In vitro
digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14966] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Gokcen Ates
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Emin Burcin Ozvural
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Mecit H. Oztop
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
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20
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Popescu V, Molea A, Moldovan M, Lopes PM, Mazilu Moldovan A, Popescu GL. The Influence of Enzymatic Hydrolysis of Whey Proteins on the Properties of Gelatin-Whey Composite Hydrogels. MATERIALS 2021; 14:ma14133507. [PMID: 34201757 PMCID: PMC8269533 DOI: 10.3390/ma14133507] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 02/06/2023]
Abstract
Amino-acids, peptides, and protein hydrolysates, together with their coordinating compounds, have various applications as fertilizers, nutritional supplements, additives, fillers, or active principles to produce hydrogels with therapeutic properties. Hydrogel-based patches can be adapted for drug, protein, or peptide delivery, and tissue healing and regeneration. These materials have the advantage of copying the contour of the wound surface, ensuring oxygenation, hydration, and at the same time protecting the surface from bacterial invasion. The aim of this paper is to describe the production of a new type of hydrogel based on whey protein isolates (WPI), whey protein hydrolysates (WPH), and gelatin. The hydrogels were obtained by utilizing a microwave-assisted method using gelatin, glycerol, WPI or WPH, copper sulfate, and water. WPH was obtained by enzymatic hydrolysis of whey protein isolates in the presence of bromelain. The hydrogel films obtained have been characterized by FT-IR and UV-VIS spectroscopy. The swelling degree and swelling kinetics have also been determined.
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Affiliation(s)
- Violeta Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - Andreia Molea
- Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania;
| | - Marioara Moldovan
- Institute of Chemistry Raluca Ripan, Babes-Bolyai University, 30 Fantanele Str., 400294 Cluj-Napoca, Romania;
| | - Pompilia Mioara Lopes
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - Amalia Mazilu Moldovan
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
| | - George Liviu Popescu
- Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania; (V.P.); (P.M.L.); (A.M.M.)
- Automotive Engineering and Transports Department, Technical University of Cluj-Napoca, 28 Memorandumului Str., 400114 Cluj-Napoca, Romania;
- Correspondence: ; Tel.: +40-743174196
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21
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Xue S, Yan JN, Du YN, Jiang XY, Xu SQ, Wu HT. Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum. J Food Sci 2021; 86:2024-2034. [PMID: 33884631 DOI: 10.1111/1750-3841.15729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/10/2021] [Accepted: 03/18/2021] [Indexed: 11/27/2022]
Abstract
This study evaluated the gel and microstructure properties of scallop (Patinopecten yessoensis) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G' and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density (T1 and T2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene.
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Affiliation(s)
- Shan Xue
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Shi-Qi Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
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22
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Wang YQ, Han YT, Yan JN, Du YN, Jiang XY, Wu HT. Gel properties and network structure of the hydrogel constructed by iota-carrageenan and Ala-Lys dipeptide. Int J Biol Macromol 2021; 182:244-251. [PMID: 33838193 DOI: 10.1016/j.ijbiomac.2021.04.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 03/19/2021] [Accepted: 04/01/2021] [Indexed: 11/30/2022]
Abstract
Gel properties of hydrogel-forming by Ala-Lys dipeptide (AK) and iota-carrageenan (ι-C) were investigated by rheological behavior, fourier transform infrared analysis, cryo-scanning electron microscopy, low field-NMR relaxometry and magnetic resonance imaging. Iota-carrageenan was changed from a liquid to a gel with the addition of AK, and the existence of AK significantly increased the storage modulus (G') of ι-C from 590.4 to 1077.8 Pa. In the ι-C/AK gel, the blue-shift of OH stretching and water deformation were observed, meanwhile, the presence of amide I band at 1682 cm-1 was observed. The network of ι-C/AK gel showed a dense honeycomb structure with flocculating continuous phase and rough entanglement morphology. After adding AK, the water free in the pores of ι-C entered the ι-C/AK gel matrix, and the binding capacity of bound water was enhanced. These scenarios proved that the AK as the cationic dipeptide could control the conversion of negatively charged ι-C from an original random structure to a helical structure due to electrostatic interactions and hydrogen bonds. This study provides a new opportunity for the peptides into carbohydrate-based gel matrices, which could provide insights for the further application of ι-C/AK gels in the fields of food industry, tissue engineering and drug delivery.
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Affiliation(s)
- Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Tong Han
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China; National Engineering Research Center of Seafood, Dalian 116034, PR China; Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, PR China.
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23
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The impact of model rigid fillers in acid-induced sodium caseinate/xanthan gum cooperative protein gels. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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24
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Wang XY, Xie J, Chen XJ. Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products. Front Nutr 2021; 8:651804. [PMID: 33869268 PMCID: PMC8044990 DOI: 10.3389/fnut.2021.651804] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 02/22/2021] [Indexed: 01/13/2023] Open
Abstract
Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.
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Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin-Jun Chen
- College of Marine Sciences, Shanghai Ocean University, Shanghai, China
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25
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26
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Ghazal AF, Zhang M, Bhandari B, Chen H. Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Res Int 2021; 142:110215. [PMID: 33773693 DOI: 10.1016/j.foodres.2021.110215] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 01/19/2021] [Accepted: 02/02/2021] [Indexed: 02/07/2023]
Abstract
This study aimed to investigate 4D changes in colors and flavors of 3D-printed healthy food products in response to an external or internal pH stimulus. The formulations obtained by 3D printing of multi-smart materials, comprised of the combination of red cabbage juice, vanillin powder, potato starch and different fruit juices were used. 3D printing ability of red cabbage juice and vanillin powder affected by different potato starch concentrations was first studied. Then, changes in color, texture, flavor (by E-nose) and taste (by E-tongue) induced by the stimulus were determined. Results revealed that the color of the 3D-printed product changed from blue (control sample) to red, purple, violet, blue, blue-green, and green-yellow colors when sprayed with pH solutions of 2, 3-4, 5-6, 7, 8-9, and 10, respectively. In addition, clear differences in aroma and taste profiles among pH samples were detected. Moreover, dried 4D product samples exhibited color and anthocyanins stability when stored in ambient temperature for three weeks. This study is important for manufacturing new healthy 3D-printed food products with desired and attractive sensory characteristics, which can be particularly significant to people with poor appetite.
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Affiliation(s)
- Ahmed Fathy Ghazal
- State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China; Agricultural Engineering Department, Faculty of Agriculture, Suez Canal University, 41522 Ismailia, Egypt; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 14122 Wuxi, China
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27
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Akkaya S, Ozel B, Oztop MH, Yanik DK, Gogus F. Physical characterization of high methoxyl pectin and sunflower oil wax emulsions: A low-field 1 H NMR relaxometry study. J Food Sci 2020; 86:120-128. [PMID: 33336400 DOI: 10.1111/1750-3841.15560] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 10/25/2020] [Accepted: 11/18/2020] [Indexed: 11/27/2022]
Abstract
Pectin-wax-based emulsion systems could be used to form edible films and coatings with desired water permeability characteristics. Pectin is often used in food industry due to its gelling and viscosity increasing properties. Physical properties of pectin are highly dependent on its esterification degree. Waxes are commonly used as edible coatings to enhance the water barrier properties of food products. This study focuses on preparing emulsions with sunflower oil wax (SFW) and high methoxyl pectin (HMP) at different concentrations for any possible edible film or coating formulations. Sunflower oil (SFO) was added as the dispersed oil phase to these emulsions. Characterization of the emulsions was performed by using particle size, rheology, and time domain nuclear magnetic resonance (NMR) relaxometry measurements. Effects of HMP concentration and the presence of SFO in the emulsion formulations were explored. Mean particle size values were recorded between 1 and 3 µm. Rheology measurements showed that increasing HMP concentrations and presence of SFO in emulsions resulted in more pseudoplastic behavior. NMR transverse relaxation times (T2 ) were measured to detect the differences between the emulsions. Relaxation spectrum analysis was also conducted for a detailed understanding of the transverse relaxations. Addition of SFO and higher HMP concentrations decreased the T 2 values of the emulsion systems (P < 0.05). However, T2 decreasing effect of SFO was compensated at 10% (w/w) HMP concentration showing that SFO was well dispersed in this particular emulsion formulation. Changes in the rheological behavior and relaxation times provided insight on the formation and stability of the emulsions. PRACTICAL APPLICATION: Findings of this study can be utilized and integrated to produce edible films and coatings with different water permeability characteristics. This study showed that NMR relaxometry parameters were also effective in monitoring and determining the physical characteristics of the pectin-wax-based emulsion systems as other conventional techniques including rheology and particle size measurements. Our NMR relaxometry findings were in correlation with the flow behavior and particle size results of the investigated emulsion systems.
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Affiliation(s)
- Sinem Akkaya
- Food Engineering Department, Gaziantep University, Gaziantep, Turkey.,Food Engineering Department, Middle East Technical University, Ankara, Turkey
| | - Baris Ozel
- Food Engineering Department, Middle East Technical University, Ankara, Turkey.,Food Engineering Department, Ahi Evran University, Kirsehir, Turkey
| | - Mecit Halil Oztop
- Food Engineering Department, Middle East Technical University, Ankara, Turkey
| | - Derya Kocak Yanik
- Food Engineering Department, Gaziantep University, Gaziantep, Turkey
| | - Fahrettin Gogus
- Food Engineering Department, Gaziantep University, Gaziantep, Turkey
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28
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Alacik Develioglu I, Ozel B, Sahin S, Oztop MH. NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels. Int J Biol Macromol 2020; 164:2051-2061. [PMID: 32800951 DOI: 10.1016/j.ijbiomac.2020.08.087] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 08/08/2020] [Accepted: 08/09/2020] [Indexed: 12/20/2022]
Abstract
Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron microscope (SEM) experiments for hydrogels were further conducted as complementary methods. QSP containing emulsions were found to have longer T2 relaxation times than XG samples (p < 0.05). Addition of either QSP or XG produced a more pseudoplastic flow behavior (p < 0.05) on the emulsions. Relaxation times were also obtained by MR images through T2 maps. Relaxation decay curves showed the presence of two proton compartments in hydrogels; protons associated with the polymer matrix and protons interacting with the oil phase. The contribution of the first proton pools was the largest in QSP hydrogels confirmed by the lowest standard deviation in the T2 maps. This behavior was explained by the emulsification ability of QSP. Results showed that NMR Relaxometry and MR images could be used to understand the emulsifying nature of QSP and many other hydrocolloids.
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Affiliation(s)
| | - Baris Ozel
- Middle East Technical University, Food Engineering Department, Ankara, Turkey; Ahi Evran University, Food Engineering Department, Kirsehir, Turkey
| | - Serpil Sahin
- Middle East Technical University, Food Engineering Department, Ankara, Turkey
| | - Mecit Halil Oztop
- Middle East Technical University, Food Engineering Department, Ankara, Turkey.
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29
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Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions. Carbohydr Polym 2020; 247:116726. [DOI: 10.1016/j.carbpol.2020.116726] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/01/2020] [Accepted: 07/01/2020] [Indexed: 12/12/2022]
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30
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Abstract
This review outlines the current use of magnetic resonance (MR) techniques to study digestion and highlights their potential for providing markers of digestive processes such as texture changes and nutrient breakdown. In vivo digestion research can be challenging due to practical constraints and biological complexity. Therefore, digestion is primarily studied using in vitro models. These would benefit from further in vivo validation. NMR is widely used to characterise food systems. MRI is a related technique that can be used to study both in vitro model systems and in vivo gastro-intestinal processes. MRI allows visualisation and quantification of gastric processes such as gastric emptying and coagulation. Both MRI and NMR scan sequences can be configured to be sensitive to different aspects of gastric or intestinal contents. For example, magnetisation transfer and chemical exchange saturation transfer can detect proton (1H) exchange between water and proteins. MRI techniques have the potential to provide molecular-level and quantitative information on in vivo gastric (protein) digestion. This requires careful validation in order to understand what these MR markers of digestion mean in a specific digestion context. Combined with other measures they can be used to validate and inform in vitro digestion models. This may bridge the gap between in vitro and in vivo digestion research and can aid the optimisation of food properties for different applications in health and disease.
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Simple method to obtaining a prolonged-release system of urea based on wheat gluten: development and characterization. Polym Bull (Berl) 2020. [DOI: 10.1007/s00289-019-03074-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Kamal T, Cheng S, Khan IA, Nawab K, Zhang T, Song Y, Wang S, Nadeem M, Riaz M, Khan MAU, Zhu B, Tan M. Potential uses of LF‐NMR and MRI in the study of water dynamics and quality measurement of fruits and vegetables. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14202] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tariq Kamal
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Shasha Cheng
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Imtiaz Ali Khan
- Department of Agriculture University of Swabi Swabi Pakistan
| | - Khalid Nawab
- Department of Agricultural Extension Education and Communication The University of Agriculture Peshawar Peshawar Pakistan
| | - Tan Zhang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Yukun Song
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Siqi Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Muhammad Nadeem
- Department of Plant Protection The University of Agriculture Peshawar Peshawar Pakistan
| | - Muhammad Riaz
- Department of Plant Breeding and Genetics The University of Agriculture Peshawar Peshawar Pakistan
| | | | - Bei‐Wei Zhu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
| | - Mingqian Tan
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian People's Republic of China
- Engineering Research Center of Seafood of Ministry of Education of China Dalian People's Republic of China
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Ghazal AF, Zhang M, Liu Z. Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02327-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Xu K, Guo M, Du J, Zhang Z. Okra polysaccharide: Effect on the texture and microstructure of set yoghurt as a new natural stabilizer. Int J Biol Macromol 2019; 133:117-126. [DOI: 10.1016/j.ijbiomac.2019.04.035] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/25/2019] [Accepted: 04/05/2019] [Indexed: 11/25/2022]
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36
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Okur I, Ozel B, Oztop MH, Alpas H. Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13168] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Ilhami Okur
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
- Department of Food EngineeringNiğde Ömer Halisdemir University Nigde Turkey
| | - Baris Ozel
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
- Food Engineering DepartmentAhi Evran University Kirsehir Turkey
| | - Mecit H. Oztop
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
| | - Hami Alpas
- Department of Food EngineeringMiddle East Technical University Ankara Turkey
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37
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Cikrikci S, Mert B, Oztop MH. Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11784-11796. [PMID: 30346766 DOI: 10.1021/acs.jafc.8b02525] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Insulin entrapped alginate-gum tragacanth (ALG-GT) hydrogels at different ALG replacement ratios (100, 75, 50, 25) were prepared through an ionotropic gelation method, followed by chitosan (CH) polyelectrolyte complexation. A mild gelation process without the use of harsh chemicals was proposed to improve insulin efficiency. Retention of almost the full amount of entrapped insulin in a simulated gastric environment and sustained insulin release in simulated intestinal buffer indicated the pH sensitivity of the gels. Insulin release from hydrogels with different formulations showed significant differences ( p < 0.05). Time domain (TD) NMR relaxometry experiments also showed the differences for different formulations, and the presence of CH revealed that ALG-GT gel formulation could be used as an oral insulin carrier at optimum concentrations. The hydrogels formulated from biodegradable, biocompatible, and nontoxic natural polymers were seen as promising devices for potential oral insulin delivery.
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Affiliation(s)
- Sevil Cikrikci
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
| | - Behic Mert
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
| | - Mecit Halil Oztop
- Food Engineering Department , Middle East Technical University , Ankara 06800 , Turkey
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38
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Ozel B, Aydin O, Grunin L, Oztop MH. Physico-Chemical Changes of Composite Whey Protein Hydrogels in Simulated Gastric Fluid Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9542-9555. [PMID: 30111102 DOI: 10.1021/acs.jafc.8b02829] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Polysaccharide blended whey protein isolate (WPI) hydrogels were developed for the delivery of black carrot ( Daucus carota) concentrate as bioactive agent in simulated gastric fluid (SGF). Pectin (PC), gum tragacanth (GT), and xanthan gum (XG) were blended as additional polymers to modulate the release characteristics of the WPI hydrogels. Experiments showed that sole whey protein (C), XG, and GT blended hydrogels possessed restricted release profiles 67%, 61%, and 67%, respectively, whereas PC samples attained higher release rates (83%) ( p < 0.05). Interactions between polymers and aqueous medium were analyzed by nuclear magnetic resonance relaxometry. C (82 ms) and GT (84 ms) hydrogels attained higher T2 values than PC (74 ms) and XG (73 ms) samples in SGF. Hardness of only XG hydrogels increased from 1.9 to 4.1 N after gastric treatment. Physicochemical changes within hydrogels during release were also investigated, and hydrogels were proved to be appropriate for desired delivery purposes.
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Affiliation(s)
- Baris Ozel
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Ozlem Aydin
- Food Engineering Department , Middle East Technical University , 06800 Ankara , Turkey
| | - Leonid Grunin
- Physics Department , Volga State University of Technology , Yoshkar-Ola , Mari El , Russian Federation 424000
| | - Mecit H Oztop
- Food Engineering Department , Ahi Evran University , 40100 Kirsehir , Turkey
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39
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Isik B, Sahin S, Oztop MH. Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12814] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Betul Isik
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Serpil Sahin
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering; Middle East Technical University; Ankara 06800 Turkey
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40
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Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2152-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Azam RSM, Zhang M, Bhandari B, Yang C. Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9531-x] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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