Synthesis, Characterization, and Performance of Semi-Refined Kappa Carrageenan-Based Film Incorporating Cassava Starch

Characterization and In-vitro Study of Micro-encapsulation Chitosan Alginate of Single-bulb Garlic Extract

BACKGROUND

Single-bulb garlic extract (SBGE) contains more active compounds than regular garlic, but it is unstable and easily degraded in the digestive tract. SBGE is expected to be protected by microencapsulation chitosan-alginate (MCA).

OBJECTIVE

The present study aimed to characterize and assess the antioxidant activity, hemocompatibility, and toxicity of MCA-SBGE in 3T3-L1 cells.

METHODS

The research procedures consist of extraction of single bulb garlic, preparation of MCASBGE, Particle Size Analyzer (PSA), FTIR analysis, DPPH assay, hemocompatibility test, and MTT assay.

RESULTS

The average size of MCA-SGBE was 423.7 ± 2.8 nm, the polydispersity index (PdI) was 0.446 ± 0.022, and the zeta potential was -24.5 ± 0.4 mV. MCA-SGBE was spherical with a diameter range of 0.65-0.9 μm. A shift in absorption and addition of functional groups was found in SBGE after encapsulation. MCA-SBGE, at a concentration of 24 x 103 ppm, has higher antioxidants than SBGE. The hemocompatibility test shows the hemolysis of MCA-SBGE lower than SBGE. MCA-SBGE was not toxic to 3T3-L1 cells with cell viability percentage above 100% at all concentrations.

CONCLUSION

MCA-SBGE characterization has microparticle criteria with homogeneous PdI values, low particle stability, and spherical morphology. The results showed that SBGE and MCA-SBGE are nonhemolytic, compatible with red blood cells, and non-toxic to 3T3-L1 cells.

Novel tetrahydrocurcumin integrated mucoadhesive nanocomposite κ-carrageenan/xanthan gum sponges: a strategy for effective local treatment of oral cancerous and precancerous lesions

Oral cancer is one of the leading causes of death worldwide. Oral precancerous lesions (OPL) are the precursors of oral cancer, with varying degrees of progression. Tetrahydrocurcumin (THC) is a major metabolite of curcumin with superior anticancer properties against various types of cancer. However, THC's clinical outcome is limited by its poor aqueous solubility. Herein, we developed novel mucoadhesive biopolymer-based composite sponges for buccal delivery of THC, exploiting nanotechnology and mucoadhesion for efficient prevention and treatment of oral cancer. Firstly, THC-nanocrystals (THC-NC) were formulated and characterized for subsequent loading into mucoadhesive composite sponges. The anticancer activity of THC-NC was assessed on a human tongue squamous carcinoma cell line (SCC-4). Finally, the chemopreventive activity of THC-NC loaded sponges (THC-NC-S) was examined in DMBA-induced hamster OPL. The selected THC-NC exhibited a particle size of 532.68 ± 13.20 nm and a zeta potential of -46.08 ± 1.12 mV. Moreover, THC-NC enhanced the anticancer effect against SCC-4 with an IC50 value of 80 µg/mL. THC-NC-S exhibited good mucoadhesion properties (0.24 ± 0.02 N) with sustained drug release, where 90% of THC was released over 4 days. Furthermore, THC-NC-S had a magnificent potential for maintaining high chemopreventive activity, as demonstrated by significant regression in the dysplasia degree and a decline in cyclin D1 (control: 40.4 ± 12.5, THC-NC-S: 12.07 ± 5.2), culminating in significant amelioration after 25 days of treatment. Conclusively, novel THC-NC-S represent a promising platform for local therapy of OPL, preventing their malignant transformation into cancer.

Current and emerging applications of carrageenan in the food industry

Carrageenan, a polysaccharide derived from red algae, has a long history of use as a food additive in food. Carrageenan comes in three classes, κ-, ι-, and λ-carrageenan, with different properties attributed to their organosulfate substitution levels, and their interactions with other food components give rise to properties such as water holding, thickening, gelling, and stabilizing. Over the years, carrageenan has been used in wide variety of food products such as meat, dairy, and flour-based products, and their mechanisms and functions in these matrices have also been studied. With the emergence of novel food technologies, carrageenan's potential applications have been extensively explored alongside, including encapsulation, edible films/coatings, plant-based analogs, and 3D/4D printing. As the food technology evolves, the required functions of food ingredients have changed, and carrageenan is being investigated for its role in these new areas. However, there are many similarities in the use of carrageenan in both classic and emerging applications, and understanding the underlying principles of carrageenan will lead to a proper use of carrageenan in emerging food products. This review focuses on the potential of carrageenan as a food ingredient in these emerging technologies mainly based on papers published within the past five years, highlighting its functions and applications to better understand its role in food products.

Recent Developments and Formulations for Hydrophobic Modification of Carrageenan Bionanocomposites

Versatility of the anionic algal polysaccharide carrageenan has long been discussed and explored, especially for their affinity towards water molecules. While this feature is advantageous in certain applications such as water remediation, wound healing, etc., the usefulness of this biopolymer is extremely limited when it comes to applications such as food packaging. Scientists around the globe are carrying out research works on venturing diverse methods to integrate a hydrophobic nature into these polysaccharides without compromising their other functionalities. Considering these foregoing studies, this review was designed to have an in-depth understanding of diverse methods and techniques adopted for tuning the hydrophobic nature of carrageenan-based bionanocomposites, both via surface alterations or by changes made to their chemical structure and attached functional groups. This review article mainly focused on how the hydrophobicity of carrageenan bionanocomposites varied as a function of the type and refinement of carrageenan, and with the incorporation of additives including plasticisers, nanofillers, bioactive agents, etc. Incorporation of nanofillers such as polysaccharide-based nanoparticles, nanoclays, bioceramic and mineral based nanoparticles, carbon dots and nanotubes, metal oxide nanoparticles, etc., along with their synergistic effects in hybrid bionanocomposites are also dealt with in this comprehensive review article.