1
|
Ghiorghita CA, Platon IV, Lazar MM, Dinu MV, Aprotosoaie AC. Trends in polysaccharide-based hydrogels and their role in enhancing the bioavailability and bioactivity of phytocompounds. Carbohydr Polym 2024; 334:122033. [PMID: 38553232 DOI: 10.1016/j.carbpol.2024.122033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 03/04/2024] [Accepted: 03/06/2024] [Indexed: 04/02/2024]
Abstract
Over the years, polysaccharides such as chitosan, alginate, hyaluronic acid, k-carrageenan, xanthan gum, carboxymethyl cellulose, pectin, and starch, alone or in combination with proteins and/or synthetic polymers, have been used to engineer an extensive portfolio of hydrogels with remarkable features. The application of polysaccharide-based hydrogels has the potential to alleviate challenges related to bioavailability, solubility, stability, and targeted delivery of phytocompounds, contributing to the development of innovative and efficient drug delivery systems and functional food formulations. This review highlights the current knowledge acquired on the preparation, features and applications of polysaccharide/phytocompounds hydrogel-based hybrid systems in wound management, drug delivery, functional foods, and food industry. The structural, functional, and biological requirements of polysaccharides and phytocompounds on the overall performance of such hybrid systems, and their impact on the application domains are also discussed.
Collapse
Affiliation(s)
- Claudiu-Augustin Ghiorghita
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania
| | - Ioana-Victoria Platon
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania
| | - Maria Marinela Lazar
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania
| | - Maria Valentina Dinu
- Department of Functional Polymers, "Petru Poni" Institute of Macromolecular Chemistry, Grigore Ghica Voda Alley 41A, 700487, Iasi, Romania.
| | - Ana Clara Aprotosoaie
- "Grigore T. Popa" University of Medicine and Pharmacy, Universitatii Street 16, Iasi 700115, Romania
| |
Collapse
|
2
|
Wen C, Lin X, Tang J, Fan M, Liu G, Zhang J, Xu X. New perspective on protein-based microcapsules as delivery vehicles for sensitive substances: A review. Int J Biol Macromol 2024; 270:132449. [PMID: 38777020 DOI: 10.1016/j.ijbiomac.2024.132449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/25/2024]
Abstract
Sensitive substances have attracted wide attention due to their rich functional activities, such as antibiosis activities, antioxidant activities and prevent disease, etc. However, the low stability of sensitive substances limits their bioavailability and functional activities. Protein-based microcapsules can encapsulate sensitive substances to improve their adverse properties due to their good stability, strong emulsifying ability and wide source. Therefore, it is necessary to fully elaborate and summarize protein-based microcapsules to maximize their potential benefits in nutritional interventions. The focus of this review is to highlight the classification of protein-based microcapsules. In addition, the principles, advantages and disadvantages of preparation methods for protein-based microcapsules are summarized. Some novel preparation methods for protein-based microcapsules are also emphasized. Moreover, the mechanism of protein-based microcapsules that release sensitive substances in vitro is elucidated and summarized. Furthermore, the applications of protein-based microcapsules are outlined. Protein-based microcapsules can effectively encapsulate sensitive substances, which improve their bioavailability, and provide protective effects during storage and gastrointestinal digestion. In addition, microcapsules can improve the sensory quality of food and enhance its stability. The performance of protein-based microcapsules for delivering sensitive substances is influenced by factors such as protein type, the ratio between protein ratio and the other wall material, the preparation process, etc. Future research should focus on the new composite protein-based microcapsule delivery system, which can be applied to in vivo research and have synergistic effects and precise nutritional functions. In summary, protein-based microcapsules have broader research prospects in the functional foods and nutrition field.
Collapse
Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Xinying Lin
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jialuo Tang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Meidi Fan
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yang Zhou 225127, China.
| |
Collapse
|
3
|
Zhang F, Wang Y, Yang B, Liu J, Yuan Y, Bi S. SERS detection of apramycin and kanamycin through sliver nanoparticles modified with β-cyclodextrin and α-iron oxide. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123375. [PMID: 37703789 DOI: 10.1016/j.saa.2023.123375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 09/15/2023]
Abstract
Using sliver nanoparticles modified with β-cyclodextrin and α-iron oxide (β-CD/α-Fe2O3@AgNPs) as surface-enhanced Raman spectroscopy (SERS) substrate, two sensitive methods for detecting apramycin and kanamycin were established. The synthesized β-CD/α-Fe2O3@AgNPs were characterized through ultraviolet visible (UV-vis) spectroscopy, transmission electron microscope (TEM), X-ray diffraction (XRD) and thermogravimetric analyses (TGA). The interactions of the two drugs and substrate were researched by UV-vis absorption and fourier transform infrared (FT-IR). The linear relationship between apramycin/kanamycin and SERS intensity was observed. The limits of detection (LODs) (S/N = 3) were 3.42 and 0.31 nmol/L. The two SERS methods were effectively applied to detect apramycin and kanamycin in beef samples and commercial injection. The recoveries were 96.84 - 102.20% with relative standard deviations (RSD) of 0.6---4.0% for apramycin and 95.67 - 103.18% with RSD of 1.4 - 2.5% for kanamycin, respectively.
Collapse
Affiliation(s)
- Fengming Zhang
- College of Chemistry, Changchun Normal University, Changji North Road 677, Changchun 130032, China
| | - Yuting Wang
- College of Chemistry, Changchun Normal University, Changji North Road 677, Changchun 130032, China
| | - Bin Yang
- College of Chemistry, Changchun Normal University, Changji North Road 677, Changchun 130032, China
| | - Jia Liu
- College of Chemistry, Changchun Normal University, Changji North Road 677, Changchun 130032, China
| | - Yue Yuan
- College of Chemistry, Changchun Normal University, Changji North Road 677, Changchun 130032, China
| | - Shuyun Bi
- College of Chemistry, Changchun Normal University, Changji North Road 677, Changchun 130032, China.
| |
Collapse
|
4
|
Zhao Y, He W, Zhao S, Jiao T, Hu H, Li J, Zhang L, Zang J. Advanced Insights into Walnut Protein: Structure, Physiochemical Properties and Applications. Foods 2023; 12:3603. [PMID: 37835256 PMCID: PMC10572233 DOI: 10.3390/foods12193603] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Facing extreme pressure from an increasing population and climate degeneration, it is important to explore a green, safe and environmentally sustainable food source, especially for protein-enriched diets. Plant proteins have gained much attention in recent years, ascribing to their high nutritional value and environmental friendliness. In this review, we summarized recent advances in walnut protein with respect to its geographical distribution, structural and physiochemical properties and functional attributes. As a worldwide cultivated and largely consumptive crop, allergies and some physicochemical limitations have also led to a few concerns about walnut protein. Through comprehensive analysis and discussion, some strategies may be useful for future research, extraction and processing of walnut protein.
Collapse
Affiliation(s)
- Yuxuan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Weiheng He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Sihan Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Teng Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Haifang Hu
- Academy of Forestry Sciences, Urumqi 830062, China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| | - Lei Zhang
- College of Forestry and Landscape Architecture, Xinjiang Agricultural University, Urumqi 830052, China
| | - Jiachen Zang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (W.H.); (S.Z.)
| |
Collapse
|
5
|
Huang J, Zhang M, Mujumdar AS, Semenov G, Luo Z. Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37498207 DOI: 10.1080/10408398.2023.2240892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/28/2023]
Abstract
Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-origin foods may also cause some health problems. Moreover, animal resources will likely be in short supply as the world population grows. It is highly likely that serious health problems ascribed to insufficient protein intake in some areas of the world will occur. Studies have shown that environmentally friendly, abundant, and customizable plant-based foods can be an effective alternative to animal-based foods. However, currently, available plant-based foods lack nutrients unique to animal-based foods. Innovative processing technologies are needed to improve the nutritional value and functionality of plant-based foods and make them acceptable to a wider range of consumers. Therefore, protein extraction technologies (e.g., high-pressure extraction, ultrasound extraction, enzyme extraction, etc.), structure improvement and assembly technologies (3D printing, micro-encapsulation, etc.), and technologies to improve digestibility and utilization of bioactive substances (microbial fermentation, physical, etc.) in the field of plant-based foods processing are reviewed. The challenges of plant-based food processing technologies are summarized. The advanced technologies aim to help the food industry solve production problems using efficient, environmentally friendly, and economical processing technologies and to guide the development of plant-based foods in the future.
Collapse
Affiliation(s)
- Jinjin Huang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, McGill University, Quebec, Canada
| | - Gennady Semenov
- Laboratory of Freeze-Drying, Russian Biotechnological University, Moscow, Russia
| | - Zhenjiang Luo
- R&D Center, Haitong Ninghai Foods Co., Ltd, Ninghai, Zhejiang, China
| |
Collapse
|