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Gomes-Dias JS, Teixeira-Guedes CI, Teixeira JA, Rocha CMR. Red seaweed biorefinery: The influence of sequential extractions on the functional properties of extracted agars and porphyrans. Int J Biol Macromol 2024; 257:128479. [PMID: 38040161 DOI: 10.1016/j.ijbiomac.2023.128479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 11/13/2023] [Accepted: 11/26/2023] [Indexed: 12/03/2023]
Abstract
Red seaweeds are exploited for their hydrocolloids, but other fractions are usually overlooked. In a novel approach, this study aimed to evaluate cold-water (CWE), ethanolic (EE), and alkaline (SE) extractions, alone and in sequence, to simultaneously: i) decrease the hydrocolloid extraction waste (valorizing bioactive side-streams and/or increasing extraction yield); and ii) increase the hydrocolloids' texturizing properties. It is the first time these extractions' synergetic and/or antagonistic effects will be accessed. For Porphyra dioica, a combination of CWE and EE was optimal: a positive influence on the melting temperature (increasing 5 °C to 74 °C) and sulphate content (a 3-fold reduction to 5 %) was observed, compared to a direct porphyran extraction. The same was observed for Gracilaria vermiculophyla, recovering two additional bioactive fractions without impacting the hydrocolloid's extraction (agar with 220 g/cm2 gelling strength and 14 % yield was obtained). The sequential use of CWE, EE, and SE was the most beneficial in Gelidium corneum processing: it enhanced agar's texturizing capacity (reaching 1150 g/cm2, a 1.5-fold increase when compared to a direct extraction), without affecting its 22 % yield or over 88 % purity. Ultimately, these findings clarified the effects of cascading biorefinery approaches from red seaweeds and their pertinence.
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Affiliation(s)
- Joana S Gomes-Dias
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | | | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga, Portugal
| | - Cristina M R Rocha
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga, Portugal.
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2
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He X, Wang B, Xue Y, Li Y, Hu M, He X, Chen J, Meng Y. Effects of high acyl gellan gum on the rheological properties, stability, and salt ion stress of sodium caseinate emulsion. Int J Biol Macromol 2023; 234:123675. [PMID: 36801230 DOI: 10.1016/j.ijbiomac.2023.123675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/06/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023]
Abstract
Sodium caseinate (SC) is widely used as a biological macromolecular emulsifier in oil-in-water (O/W) emulsions. However, the SC-stabilized emulsions were unstable. High-acyl gellan gum (HA) is an anionic macromolecular polysaccharide that improves emulsion stability. This study aimed to investigate the effects of HA addition on the stability and rheological properties of SC-stabilized emulsions. Study results revealed that HA concentrations >0.1 % could increase Turbiscan stability, reduce the volume average particle size, and increase the zeta-potential absolute value of the SC-stabilized emulsions. In addition, HA increased the triple-phase contact angle of SC, transformed SC-stabilized emulsions into non-Newtonian fluids, and effectively inhibited the movement of emulsion droplets. The effect of 0.125 % HA concentration was the most effective, allowing SC-stabilized emulsions to maintain good kinetic stability over a 30-d period. NaCl destabilized SC-stabilized emulsions but had no significant effect on HA-SC emulsions. In summary, HA concentration had a significant effect on the stability of SC-stabilized emulsions. HA altered the rheological properties and reduced creaming and coalescence by forming a three-dimensional network structure, increasing the electrostatic repulsion of the emulsion and the adsorption capacity of SC at the oil-water interface, and thereby improving the stability of SC-stabilized emulsions during storage and in the presence of NaCl.
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Affiliation(s)
- Xingfen He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Bin Wang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, People's Republic of China
| | - Yuhang Xue
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Yanhua Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China
| | - Mingxiang Hu
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Xingwang He
- Zhejiang Tech-way Biotechnology Co., Ltd., Shaoxing 311811, People's Republic of China
| | - Jie Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
| | - Yuecheng Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, People's Republic of China.
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3
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Ren Z, Chen Z, Zhang Y, Lin X, Weng W, Liu G, Li B. Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values. Food Chem 2021; 375:131795. [PMID: 34922274 DOI: 10.1016/j.foodchem.2021.131795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 12/01/2021] [Accepted: 12/03/2021] [Indexed: 01/03/2023]
Abstract
This study aimed to explore the characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles (TWIPNs) at different pH values. The characteristics of TWIPNs at different pH values were analysed first. The average hydrodynamic diameter of TWIPNs in the suspension was smaller than 400 nm at pH 7-11. TWIPNs at pH 3 could not be used to stabilize Pickering emulsions. The flocculation index (FI) of fresh TWIPN-stabilized Pickering emulsions (TWIPNPEs) at pH 5 was higher than those of TWIPNPEs at pH 7-11 (FI < 5%), indicating that bridging flocculation led to the aggregation of small emulsion droplets. The zeta potential of TWIPNPEs at pH 7-11 did not change after 7 d. In addition, the TWIPNPEs showed gel-like properties under neutral and alkaline conditions. These results will be helpful for broadening the application of TWIPNPEs at different pH values.
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Affiliation(s)
- Zhongyang Ren
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China
| | - Zhongzheng Chen
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Yuanyuan Zhang
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Xiaorong Lin
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China
| | - Wuyin Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China
| | - Guangming Liu
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Bin Li
- College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China.
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Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Soukoulis C. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol 2021; 192:1217-1230. [PMID: 34666134 DOI: 10.1016/j.ijbiomac.2021.10.087] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/02/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, dynamic rheological and thermal properties of gums isolated from brown and golden flaxseeds were assessed. Gum extraction under near-to-isoelectric point conditions did not impair the extraction yield, residual protein and ash content, whilst it resulted in minor changes in the sugar composition of the flaxseed gum extracts. The deconvolution of the GPC/SEC chromatographs revealed the presence of four major polysaccharidic populations corresponding to arabinoxylans, rhamnogalacturonan-I and two AX-RG-I composite fractions. The latter appeared to minimise the intra- and interchain polymer non-covalent interactions (hydrogen bonding) leading to a better solvation affinity in water and lyotropic solvents. Golden flaxseed gums exerted higher molecular weight (Mw = 1.34-1.15 × 106 Da) and intrinsic viscosities (6.63-5.13 dL g-1) as well as better thickening and viscoelastic performance than the brown flaxseed gum exemplars. Golden flaxseed gums exhibited a better thermal stability compared to the brown flaxseed counterparts and therefore, they are suitable for product applications involving severe heat treatments.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Jennyfer Fortuin
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Trier University of Applied Sciences, Department of Food Technology, Schneidershof, 54293 Trier, Germany
| | - Xuan Xu
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, L4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, Nancy, France; Institut Universitaire de France (IUF), France
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg.
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Fetouhi A, Benatallah L, Nawrocka A, Szymańska-Chargot M, Bouasla A, Tomczyńska-Mleko M, Zidoune MN, Sujak A. Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study. J Food Sci Technol 2019; 56:1316-1327. [PMID: 30956311 PMCID: PMC6423174 DOI: 10.1007/s13197-019-03602-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 01/22/2019] [Indexed: 12/02/2022]
Abstract
Gluten-free bread making success is closely linked to the biophysical behaviour of dough. Quality of these doughs is largely determined by the properties of their proteins and starch. This study aimed to explain, at the structural level the rheological behaviour of gluten-free rice-field bean dough compared to that of soft wheat. The conformational aspects of proteins and starch were studied using Fourier transformed infrared spectroscopy (FT-IR). Doughs of soft wheat, rice, field bean, mixture of rice-field bean flour and the same mixture where a portion of rice flour underwent hydrothermal treatment were studied. The results show that viscous and viscoelastic components of gluten-free doughs were changed by supplementation of rice with field bean flour. Most of gluten-free doughs possessed a higher storage modulus in comparison with soft wheat dough. Analysis of FT-IR spectra in the amide I region conveyed to find the differences relative to soft wheat flour dough showed that in non-gluten doughs the increase in β-sheet content was observed at the expense of β-turns.
These results were confirmed by amide I deconvolution. Gluten-free doughs contained more β-sheet structure as compared to soft wheat dough and less β-turns inducing high structuralization level that characterized this type of dough matrix. Concerning starch, the supplementation with rice-field bean generated the reorganization of field bean and rice doughs starches approaching that of wheat dough.
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Affiliation(s)
- Awatif Fetouhi
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Leila Benatallah
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Abdallah Bouasla
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Marta Tomczyńska-Mleko
- Institute of Plant Genetics, Breeding and Biotechnology, Faculty of Agrobioengineering, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Mohammed Nasreddine Zidoune
- Institut de la Nutrition, de l’ Alimentation et des Technologies Agro-Alimentaires I.N.A.T.A.A., Université des Frères Mentouri, Constantine 1, Route de Ain El_Bey, Constantine, Algeria
| | - Agnieszka Sujak
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-933 Lublin, Poland
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Ajibade BO, Ijabadeniyi OA. Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread. J Food Sci Technol 2019; 56:83-92. [PMID: 30728549 DOI: 10.1007/s13197-018-3457-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2018] [Accepted: 10/04/2018] [Indexed: 10/27/2022]
Abstract
Rheological behaviour and certain quality attributes of the dough and bread prepared from the wheat-millet-Bambara flour (WMB) containing mixtures of emulsifiers and/or apple pectin were investigated. WMB was prepared by substituting wheat flour (WF) with 25% millet flour and 25% Bambara flour. Pectin (1.0-2.0 g) and emulsifiers namely sodium stearoyl lactylate (0.25-0.40 g), polysorbate 80 (0.50-0.80 g), and diacetyl tartaric acid ester of monoglycerides (0.10-0.25 g) mixed in different proportions were added to produce dough and bread. Mixolab was utilised to measure the rheological behaviour of dough and bread made from all mixes were analysed for physical characteristics, nutritional composition, and organoleptic properties. A significant increase in dough development time (emulsifier: 65% and pectin: 57.9%) and dough stability (emulsifier: 18.2% and pectin: 35.2%) were observed. Loaf volume, specific volume and proximate composition of the composite bread increased significantly relative to control. Protein content (33%), protein digestibility (85%) and certain essential amino acids (lysine: 54.6%; threonine: 36.4%) increased significantly in the WMB bread compared to the WF bread. Sensory evaluation revealed an above average acceptability for the composite bread samples. Emulsifiers and pectin used in the present study resulted in significant improvement in the dough rheology, as well as in the physical characteristics, the nutritional and sensory attributes of the WMB composite bread. The results of the present study confirm the potential for supplementation and fortification of wheat bread using flours from millet and Bambara sources.
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Djekic L, Jankovic J, Čalija B, Primorac M. Development of semisolid self-microemulsifying drug delivery systems (SMEDDSs) filled in hard capsules for oral delivery of aciclovir. Int J Pharm 2017; 528:372-80. [PMID: 28619449 DOI: 10.1016/j.ijpharm.2017.06.028] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 06/07/2017] [Accepted: 06/10/2017] [Indexed: 12/18/2022]
Abstract
The study aimed to develop semisolid self-microemulsifying drug delivery systems (SMEDDSs) as carriers for oral delivery of aciclovir in hard hydroxypropylmethyl cellulose (HPMC) capsules. Six self-dispersing systems (SD1-SD6) were prepared by loading aciclovir into the semisolid formulations consisting of medium chain length triglycerides (lipid), macrogolglycerol hydroxystearate (surfactant), polyglyceryl-3-dioleate (cosurfactant), glycerol (hydrophilic cosolvent), and macrogol 8000 (viscosity modifier). Their characterization was performed in order to identify the semisolid system with rheological behaviour suitable for filling in hard HPMC capsules and fast dispersibility in acidic and alkaline aqueous media with formation of oil-in-water microemulsions. The optimal SMEDDS was loaded with aciclovir at two levels (2% and 33.33%) and morphology and aqueous dispersibility of the obtained systems were examined by applying light microscopy and photon correlation spectroscopy (PCS), respectively. The assessment of diffusivity of aciclovir from the SMEDDSs by using an enhancer cell model, showed that it was increased at a higher drug loading. Differential scanning calorimetry (DSC) analysis indicated that the SMEDDSs were semisolids at temperatures up to 50°C and physically stable and compatible with HPMC capsules for 3 months storage at 25°C and 4°C. The results of in vitro release study revealed that the designed solid dosage form based on the semisolid SMEDDS loaded with the therapeutic dose of 200mg, may control partitioning of the solubilized drug from in situ formed oil-in-water microemulsion carrier into the sorrounding aqueous media, and hence decrease the risk for precipitation of the drug.
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Yu L, Yakubov GE, Zeng W, Xing X, Stenson J, Bulone V, Stokes JR. Multi-layer mucilage of Plantago ovata seeds: Rheological differences arise from variations in arabinoxylan side chains. Carbohydr Polym 2017; 165:132-41. [PMID: 28363533 DOI: 10.1016/j.carbpol.2017.02.038] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2016] [Revised: 02/04/2017] [Accepted: 02/11/2017] [Indexed: 11/20/2022]
Abstract
Mucilages are hydrocolloid solutions produced by plants for a variety of functions, including the creation of a water-holding barrier around seeds. Here we report our discovery of the formation of three distinct mucilage layers around Plantago ovata seeds upon their hydration. Each layer is dominated by different arabinoxylans (AXs). These AXs are unusual because they are highly branched and contain β-1,3-linked xylose in their side chains. We show that these AXs have similar monosaccharide and linkage composition, but vary in their polymer conformation. They also exhibit distinct rheological properties in aqueous solution, despite analytical techniques including NMR showing little difference between them. Using enzymatic hydrolysis and chaotropic solvents, we reveal that hydrogen bonding and side chain distribution are key factors underpinning the distinct rheological properties of these complex AXs.
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Makhlouf-Gafsi I, Baklouti S, Mokni A, Danthine S, Attia H, Blecker C, Besbes S, Masmoudi M. Effect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps. Food Chem 2016; 203:175-182. [PMID: 26948603 DOI: 10.1016/j.foodchem.2016.02.055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2015] [Revised: 01/12/2016] [Accepted: 02/09/2016] [Indexed: 10/22/2022]
Abstract
This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n=0.783) to Newtonian behaviour (n∼1) from 10 to 50 °C respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50s(-1)). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups.
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Affiliation(s)
- Ines Makhlouf-Gafsi
- University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia
| | - Samia Baklouti
- University of Sfax/National School of Engineers of Sfax, Research Unit of Industrial Chemistry and Materials, Soukra Road, 3038, Tunisia
| | - Abir Mokni
- University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia
| | - Sabine Danthine
- University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Hamadi Attia
- University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Souhail Besbes
- University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia; University of Liège, Gembloux Agro-Biotech, Lab. of Food Science and Formulation, Passage des Déportés, 2, 5030 Gembloux, Belgium.
| | - Manel Masmoudi
- University of Sfax/National School of Engineers of Sfax, Dept. of Biology, Laboratory of Analysis Valorisation and Food Safety, Soukra Road, 3038 Sfax, Tunisia
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Vulpe R, Le Cerf D, Dulong V, Popa M, Peptu C, Verestiuc L, Picton L. Rheological study of in-situ crosslinkable hydrogels based on hyaluronanic acid, collagen and sericin. Mater Sci Eng C Mater Biol Appl 2016; 69:388-97. [PMID: 27612727 DOI: 10.1016/j.msec.2016.07.003] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Revised: 06/06/2016] [Accepted: 07/04/2016] [Indexed: 01/10/2023]
Abstract
The elaboration of chemically crosslinked hydrogels based on collagen (C), hyaluronanic acid (HA) and sericin (S) with different polymer ratios was investigated by in-situ rheology. This reaction was performed via amide or ester bond reaction activated by carbodiimide, in pure water. Prior to molecule crosslinking, the rheological behaviour of the biopolymers (alone or in mixture) was characterized in a semi-dilute concentration regime. Both flow and dynamic measurements showed that uncrosslinked collagen alone appears to be rather elastic with yield stress properties, whereas uncrosslinked HA alone appears to be rather shear thinning and viscoelastic in agreement with entangled polymer behaviour. Sericin exhibited Newtonian low viscosity behaviour according to its very low molar mass. Before crosslinking, HA exhibited viscoelastic behaviour at concentrations above the critical entangled concentration (C*) in the mixtures, thus HA shows promise as a matrix for future crosslinked networks, whereas sericin did not significantly modify the rheology. During the reaction, followed by rheology, the kinetics were slower for pure HA systems compared with the mixtures (i.e., with added collagen and/or to a lesser extent sericin). At the same time, the final network of hydrogels (i.e., the elastic modulus) was more structured in the mixture based systems. This result is explained by ester bonds (the only possibility for pure HA systems), which are less favourable and reactive than amide bonds (possible with sericin and collagen). The presence of collagen in the HA matrix reinforced the hydrogel network. SEM studies confirmed the structure of the hydrogels, and in vitro degradability was globally consistent with the effect of the selected enzyme according to the hydrogel composition. All the elaborated hydrogels were non-cytotoxic in vitro.
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Affiliation(s)
- Raluca Vulpe
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, Department of Natural and Synthetic Polymers, 73 Prof. Dr. docent Dimitrie Mangeron Street, 700050 Iasi, Romania; Université de Rouen, Laboratoire Polymères Biopolymères Surfaces, F-76821 Mont Saint Aignan, France
| | - Didier Le Cerf
- Normandie Université, France; Université de Rouen, Laboratoire Polymères Biopolymères Surfaces, F-76821 Mont Saint Aignan, France; CNRS UMR 6270 & FR3038, F-76821 Mont Saint Aignan, France
| | - Virginie Dulong
- Normandie Université, France; Université de Rouen, Laboratoire Polymères Biopolymères Surfaces, F-76821 Mont Saint Aignan, France; CNRS UMR 6270 & FR3038, F-76821 Mont Saint Aignan, France
| | - Marcel Popa
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, Department of Natural and Synthetic Polymers, 73 Prof. Dr. docent Dimitrie Mangeron Street, 700050 Iasi, Romania; Academy of Romanian Scientists, Splaiul Independentei, 54, Sector 5, 050094, Bucuresti, Romania; "Apollonia" University of Iași, Faculty of Dental Medicine, Muzicii Avenue, 2, 700399, Iasi, Romania
| | - Catalina Peptu
- "Gheorghe Asachi" Technical University, Faculty of Chemical Engineering and Environmental Protection, Department of Natural and Synthetic Polymers, 73 Prof. Dr. docent Dimitrie Mangeron Street, 700050 Iasi, Romania
| | - Liliana Verestiuc
- "Grigore T. Popa" University of Medicine and Pharmacy, Faculty of Medical Bioengineering, Department of Biological Sciences, 9-13 Kogalniceanu Street, 700454 Iasi, Romania
| | - Luc Picton
- Normandie Université, France; Université de Rouen, Laboratoire Polymères Biopolymères Surfaces, F-76821 Mont Saint Aignan, France; CNRS UMR 6270 & FR3038, F-76821 Mont Saint Aignan, France.
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