Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium

Celery cellulose hydrogel as carriers for controlled release of short-chain fatty acid by ultrasound

The feasibility of using celery cellulose hydrogels as carriers was explored for controlled release of short-chain fatty acids (SCFAs) triggered by ultrasound. The hydrogels were prepared with the phase inversion method and further characterized using FT-IR, SEM and XRD techniques. At the optimal cellulose concentration (8.33 and 6.25 mg/mL), the hydrogels (F₄ and F₅) exhibited the swelling ratio of 185%, and Young's modulus of the F₄ and F₅ was lower than that of others. The hydrogels were loaded with SCFAs owing to its hydrophilicity and swelling properties, and the maximum loading capacity of SCFAs achieved nearly 80%. Interestingly, the loaded SCFAs within hydrogel carrier could be readily released if an ultrasound trigger is exerted. Our results indicate that the ultrasound-triggered strategy for the SCFAs delivery system could provide a promising basis to achieve on-demand, reproducible, repeated, and tunable dosing of bioactive molecules.

Viability of Lactobacillus rhamnosus GG microencapsulated in alginate/chitosan hydrogel particles during storage and simulated gastrointestinal digestion: role of chitosan molecular weight

Sodium alginate hydrogel particles coated with cationic biopolymers have been shown to be one of the promising means for probiotic encapsulation and protection. In this study, we aimed to systematically explore the effect of molecular weight of chitosan coating on the functional performance of sodium alginate hydrogel particles for improving the viability of Lactobacillus rhamnosus GG (LGG). We first electrostatically deposited three different molecular weights of chitosan coatings, i.e., chitosan oligosaccharide (COS), low molecular weight chitosan (LMW-chitosan) and medium molecular weight chitosan (MMW-chitosan) on sodium alginate hydrogel particles. Both SEM and FTIR results indicated that chitosan was successfully deposited onto the surface of the hydrogel particles. We then evaluated the effect of chitosan MW on the viability of LGG encapsulated in the hydrogels during long-term storage and simulated gastrointestinal digestion. Among them, the hydrogel particles coated with COS prevented the viability loss of LLG during long-term storage at different temperatures (4, 25 and 37 °C). However, we did not find any improvement in the viability of the encapsulated LGG by all three chitosan coatings during simulated digestion.

Novel pH-sensitive alginate hydrogel delivery system reinforced with gum tragacanth for intestinal targeting of nutraceuticals

The present study utilizes the novel combination of Gum tragacanth (GT) and sodium alginate (SA) to reinforce SA hydrogel beads. The composite hydrogel beads were encapsulated with phenolic compounds extracted from Basella sps. The rheological studies conferred increased elastic property of GT incorporated formulations. Higher swelling behavior was observed in simulated intestinal fluid (SIF) with increasing GT content in SA formulations. SA-GT composite hydrogels revealed increased encapsulation efficiency with sustained release of phenolic compounds in SIF. GT incorporated hydrogel beads exhibited increased biodegradation (up to 82% weight loss) in biodegradation media (in vitro). FTIR study found no molecular interaction between SA and GT. TGA analysis revealed that GT incorporation did not affect the thermal behavior of SA. Furthermore, SA-GT encapsulated hydrogels showed remarkable cytotoxicity against osteosarcoma cells. Thus our findings suggest SA-GT gel formulation could be used as a promising delivery system for drugs and nutraceutical compounds.

Capsulated essential oil in gel spheres for the protection of cellulosic cultural heritage

In this paper we present a possible application of cinnamon essential oil to be encapsulated into gel drops of psyllium and of psyllium-alginate mixtures and to be released by the beads. It could act as green biocide for the protection of antique books, old documents and, generally, of any cellulosic material (paper, wood, textiles) object of cultural interest from biological attack. The components of the cinnamon essential oil, released by alginate, psyllium-alginate and purified psyllium-alginate beads, were determined by GC-MS analysis. Moreover, an evaluation of the cinnamon essential oil release during the time was carried out by in time HS-SPME-GS-MS so to obtain in time semi-quantitative information about the emitted gaseous species. Last by, in order to confirm the ability of the beads to perform an antimicrobial action, respirometric tests were carried out on Saccharomyces cerevisiae yeast cells looking at the reduction of their breathing activity, when in presence of the above beads.

Preparation of Bifidobacterium breve encapsulated in low methoxyl pectin beads and its effects on yogurt quality

Yogurt is a popular product worldwide partly because of the health-promoting effects of the probiotics that it contains. Probiotics with high survivability constitute a promising direction for fortified yogurt products. This study aimed to prepare Bifidobacterium breve-loaded yogurt with the bacteria surviving transit to the lower part of small intestine or colon. Bifidobacterium breve beads were prepared through an ion-crosslinking method using low methoxyl pectin as the encapsulating material. Features such as encapsulation efficiency and stability during storage and passage through the simulated gastrointestinal tract were studied in vitro. A commercial starter was used for yogurt fermentation, and B. breve with or without encapsulation was added as a probiotic supplement with the starter or 3 to 4 h after fermentation. The effects of B. breve beads on yogurt characteristics were evaluated after different fermentation processes: BC, milk fermented with marketed yogurt starter; UBFF, unencapsulated B. breve added to fresh milk and then fermented; EBFF, encapsulated B. breve added to fresh milk and then fermented; UBAF, unencapsulated B. breve added after fermentation with the starter; and EBAF, encapsulated B. breve beads added 3 to 4 h after fermentation with the starter. Evaluation was based on texture, electronic nose, and electronic tongue analyses. The particle size analysis of B. breve beads showed that they were uniform, mostly spherical, 1 to 1.5 mm in diameter with encapsulating efficiency higher than 99%. Following treatment with the simulated gastrointestinal tract conditions, the number of B. breve decreased by 1.76 and 4.82 log cfu/g for B. breve beads and unencapsulated B. breve, respectively. The EBAF group showed the lowest viscosity (2,235.67 cP) at d 0, and the lower postfermentation degree was reflected by the slow increase in yogurt viscosity. All groups kept a relatively stable pH during storage. The cohesiveness values of the EBAF and UBAF groups were significantly higher than those of the other groups. The trends in texture changes within the BC, UBFF, and EBFF groups were similar, and the UBAF and EBAF groups showed similar trends. In conclusion, B. breve beads showed good stability in vitro and improved yogurt characteristics by increasing the survival rate of the encapsulated cells. Good compatibility of low methoxyl pectin beads with yogurt was also observed.

Characterization of Spirulina-Alginate Beads Formed Using Ionic Gelation

Spirulina (blue-green algae) is one of the cheapest sources of protein and essential vitamins. However, bitterness and bad flavor of spirulina protein may limit its use in food products. In this study, spirulina was encapsulated using ionic gelation to facilitate protein delivery. The objective was to study the effects of different types of gelation methods on particle size, texture, morphology, and crude protein content of the beads. Spirulina protein was encapsulated in alginate using both internal and external gelation methods and varying concentrations of sodium alginate and calcium chloride. A total of six different treatments were evaluated, and characterization of the beads included crude protein content, hardness measured using a texture analyzer, and thickness and width of the beads. The morphology was also studied using a scanning electron microscope (SEM). Results from the texture analysis show that the hardness of the external gelation beads is three times that of the internal gelation beads, and an increase in the alginate percentage in both gelation methods increased the firmness of the beads. The crude protein content was significantly higher with the beads formed using external gelation than with internal gelation. The SEM micrographs also show that the surface morphology of the beads produced with internal gelation has a more heterogeneous structure. Overall, the beads formed with external gelation were superior to those formed with internal gelation methods. Results from this study suggest that alginate is suitable for encapsulation of spirulina protein and these hydrogel beads could be used to enhance the protein delivery and facilitate the design of foods with alternative sources of protein.

Protein-Based Nanostructures for Food Applications

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract.

Development of pH Sensitive Alginate/Gum Tragacanth Based Hydrogels for Oral Insulin Delivery

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.

Study on the preparation and drug release property of soybean selenoprotein/carboxymethyl chitosan composite hydrogel

Soybean selenoprotein/carboxymethyl chitosan (SSP/CMCS) composite hydrogel obtained by the crosslinking of genipin was evaluated for caffeine release. The gelation process of the hydrogel was investigated by resonance Rayleigh scattering spectra and viscosity methods. The hydrogels presented a compact network structure, which was observed by positive fluorescence microscopy (PFM). The structural properties of the hydrogel were revealed by fluorescence and FT-IR. The swelling characteristic of the hydrogel and its application in the slow release of caffeine were also studied. These results indicate that there is obvious interaction between SSP and CMCS by the addition of genipin, and the CMCS/SSP solution experiences a significant sol-gel phase transition process upon polymerization. The swelling ratio and release of caffeine slow down obviously at pH 1.2. However, larger swelling and more drug release can be observed at pH 7.4. The experimental values of the empiric diffusional exponent show that the release profiles abide by the non-Fickian diffusion process under both investigated pH conditions. The hydrogel, which is pale transparent with light yellow color at room temperature, can be formulated to be a suitable carrier for site-specific drug delivery.

Development of alginate-pectin microparticles with dairy whey using vibration technology: Effects of matrix composition on the protection of Lactobacillus spp. from adverse conditions

In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL^-1. In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties.

Influence of Ispaghula and Zein Coating on Ibuprofen-Loaded Alginate Beads Prepared by Vibration Technology: Physicochemical Characterization and Release Studies

The purpose behind the work was to fabricate alginate beads with better drug loading and extended drug release. Ispaghula was used to enhance the drug loading while zein was employed to extend the drug release. Ibuprofen was employed as a model drug in this study. Ibuprofen-loaded alginate beads with and without ispaghula were prepared using vibration technology and coated with zein. The beads prepared with alginate alone were shown to have loading and entrapment efficiencies of 35% and 70% w/w, respectively. Addition of ispaghula in alginate showed a significant increase (p < 0.05) in the drug loading (42% w/w) and entrapment efficiency (84% w/w). Fourier-transform infrared spectroscopy confirmed the presence of ispaghula and zein coating in the alginate beads as well as the ibuprofen loading. Scanning electron microscopy revealed better spherical geometry in the beads with ispaghula. The surface morphology of the uncoated beads was rough due to crystalline and surface drug. The zein coating has produced a smoother surface and particle adhesion. Differential scanning calorimetry has shown a reduction in drug crystallinity. Alginate beads extended the drug release for 4 h and the presence of zein extended the release for 6 h.

Preparation and characterization of alginate and gelatin microcapsules containing Lactobacillus rhamnosus

This paper describes the preparation and characterization of alginate beads coated with gelatin and containing Lactobacillus rhamnosus. Capsules were obtained by extrusion method using CaCl2 as cross linker. An experimental design was performed using alginate and gelatin concentrations as the variables investigated, while the response variable was the concentration of viable cells. Beads were characterized in terms of size, morphology, scanning electron microscopy (SEM), moisture content, Fourier Transform Infrared Spectrometry (FTIR), thermal behavior and cell viability during storage. The results showed that the highest concentration of viable cells (4.2 x 109 CFU/g) was obtained for 1 % w/v of alginate and 0.1 % w/v of gelatin. Capsules were predominantly spherical with a rough surface, a narrow size distribution ranging from 1.53 to 1.90 mm and a moisture content of 97.70 ± 0.03 %. Furthermore, FTIR and thermogravimetric analysis indicated an interaction between alginate-gelatin. Cell concentration of alginate/gelatin microcapsules was 105 CFU/g after 4 months of storage at 8 oC.

Poly(styrenesulfonic acid)-impregnated alginate capsule for the selective sorption of Pd(II) from a Pt(IV)-Pd(II) binary solution

Poly(styrenesulfonic acid)-impregnated alginate capsule (PSSA-AC) was prepared using a simple fabrication process, and used for selective separation of Pd(II) and Pt(IV) from their mixture. Evaluation of the pH effect revealed that PSSA-AC had good Pd(II) selectivity especially when the pH was between 3 and 5 at which neutral species Pd(OH)2 are present. Experiments on metal penetration through the Ca(2+)-alginate film showed that anionic species hardly penetrate through the alginate film (acting as an ionic barrier). The selective sorption mechanism is proposed as the following steps: (1) selective penetration of the neutral Pd(OH)2 through the ionic barrier (Ca(2+)-alginate shell) and then (2) chelation reaction of the neutral Pd(OH)2 with the SO3(-) groups of PSSA in the core. The maximum Pd(II) uptake was 291.19±17.48mg/g, which was about 32 times higher than that of Pt(IV). The results of the sorption/desorption test indicated that the PSSA-AC has good reusability potential. Even through one cycle of sorption/desorption, Pd(II) and Pt(IV) were successfully separated from their mixture with significantly high purities of 98.65% Pd(II) and 98.71% Pt(IV). This study reports for the first time the feasibility and potential of ionic barrier-based sorbents as selective separation of precious metals which have different speciations.