Biopolymer-based coacervates: Structures, functionality and applications in food products

Polyelectrolyte complex-based materials for separations: progress, challenges and opportunities

Polyelectrolyte complex (PEC) based materials could provide a sustainable alternative to conventional materials, especially for separation applications. However, reproducible production remains a challenge due to the many parameters influencing the polyelectrolyte complexation process, eventually affecting the properties and performance of the final material. Here, we provide an overview of how different parameters affect polyelectrolyte complexation and discuss promising PEC-based materials for separation applications, i.e., porous membranes, functional and barrier coatings, adhesives, saloplastics, and extraction media. Additionally, we highlight the challenges and opportunities and discuss what is needed to get to the next level. We envision that collaboration between experimentalists and theoreticians can leverage experimental datasets with accurate descriptions of all the parameters for multiscale modelling, machine learning and artificial intelligence approaches that can be used to design PEC materials and predict their properties.

Nano-reduction of whey protein using ultra-sonication as a novel approach to improve its applicability in food industry

The present study was carried to evaluate the effect of size reduction using ultrasonication on functionality and bioactivity of whey protein isolate (WPI). The results showed that ultrasonication was able to reduce particle size of whey from 1.025 µm to 549 nm. The polydispersity index and zeta potential increased subsequently upon ultrasonication from 0.22 to 0.48 and -12 to -21 mV confirming narrow range of particle size distribution and enhanced colloidal stability. The SEM of non-treated whey showed dense spherical structure whereas upon ultrasonication the structure of protein granules changes to polygon. Size of granule was reduced and distortion in shape was observed. The ultrasonicated and native whey were characterized for functional properties viz. foaming, emulsifying, water and oil absorption capabilities. The solubility and hydrophobicity of whey before and after ultrasonication were determined. The WPI had higher hydrophobicity than ultrasonicated WPI which could be owed to the protein unfolding due to acoustic cavitation effect of ultrasonication. Water and oil absorption capacity of WPI were also affected by ultrasonication, water absorption capacity was decreased whereas oil absorption capacity was increased upon ultrasonication. The nutraceutical properties of WPI viz. antioxidant, antimicrobial, antihypertensive, antilipidemic, and antiproliferative activities were also found to increase significantly upon ultrasonication. Overall the study suggests that nanoreduction is a novel approach to improve the applicability of WPI in the emerging functional food industry as the ultra-sonication was profusely able to tailor the functionality and physiological implications of WPI.

Viscoelastic and flow behaviour of β-lactoglobulin/lactoferrin coacervates: Influence of temperature and ionic strength

Heteroprotein complex coacervation has potential for a wide range of applications. However, the sensitivity of coacervates to slight changes in physico-chemical conditions may constitute a technological barrier for their development and deserves to be better understood. In this study, the rheological properties of β-lactoglobulin/lactoferrin (βLG/LF) heteroprotein complex coacervates were investigated with respect to narrow changes of temperature (5-40 °C) and ionic strength (0 to 10 mM added NaCl). The apparent viscosity of βLG/LF coacervates prepared at 20 °C showed a high sensitivity to temperature, decreasing progressively at elevated temperatures. Frequency sweep experiments demonstrated that coacervates behave as a viscoelastic liquid throughout the investigated frequency range at T>10°C. Time-temperature superposition principle revealed that the interaction involved in the coacervation process were temperature-independent. The calculated activation energy was approximately 85 kJ/mol. The addition of NaCl (up to 10mM) prior to coacervation, resulted in an increase of the viscosity but did not show a clear trend in the evolution of viscoelastic moduli. These new insights allow a better understanding of the interactions involved in concentrated protein coacervates enabling better control over their potential uses.

Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications

Prolamin, a class of plant protein mainly derived from grains, and pectins, complex-structured polysaccharides, are natural biological macromolecules with versatile functional properties. The interactions between prolamins and pectin have been widely studied and applied, demonstrating that both covalent and non-covalent interactions play pivotal roles in the formation of prolamin-pectin complexes. These interactions impart exceptional physicochemical and functional properties to the complexes. This review also details the main applications of prolamin-pectin complexes, including emulsions, nanoparticles, hydrogels and films. The similarities in their reaction principles are based on the interaction of complexes that improve their physicochemical and functional properties, while the difference lies in the specific modes of action, involving the emulsifying properties, self-assembly properties, gelling properties and film-forming properties of prolamin and pectin. By delving into the intricate mechanisms underlying prolamin-pectin interactions and their diverse applications in the food industry, this review offers valuable insights for advancing the development and utilization of these complexes.

The application of dietary fibre as microcapsule wall material in food processing

In the food industry, functional ingredients derived from active substances of natural sources and microbiological resources are gaining acceptance and demand due to their beneficial health properties. However, the inherent instability of these constituents poses a challenge in utilizing their functional properties. Microencapsulation with dietary fibre as wall material technology offers a promising solution, providing convenient manipulability and effective safeguarding of encapsulated substances. This paper presents a comprehensive overview of the current state of research on dietary fibre-based microcapsules in food processing. It examines their functional attributes, the preparation technology, and their applications within the food industry. Furthermore, the constraints associated with industrial production are discussed, as well as potential future developments. This article offers researchers a reference point and a theoretical basis for the selection of innovative food ingredients, the high-value utilisation of dietary fibre, and the design of conservation strategies for functional substances in food production.

Using Commercial Bio-Functional Fungal Polysaccharides to Construct Emulsion Systems by Associating with SPI

Fungi polysaccharides are nutraceutical-rich compounds with bioactive properties, offering promising applications in food formulation. This study examined the non-covalent complexation of commercial polysaccharides derived from the fruiting bodies of Auricularia auricula-judae (AA) and Ganoderma lucidum (GL) and soy protein isolate to enhance emulsifying properties. Complexes were examined across protein-to-polysaccharide ratios (0:1 to 1:0), pH levels (3 to 7), and heat treatment conditions. Results indicated a maximum insoluble association at pH 4 for both SPI-AAP and SPI-GLP complexes, with SPI-AAP complexes remaining soluble at pH 3, while SPI-GLP complexes exhibited insolubility. Heat treatment had a limited effect on electrostatically driven complexation but resulted in larger particles through a protein-denaturation-induced increase of hydrophobic interactions. In terms of emulsifying properties, individual GLPs demonstrated superior performance compared to individual AAPs. The GLPs engaged in competitive adsorption at the oil-water interface alongside SPI, resulting in larger emulsion droplet sizes compared to either component alone. The association of either AAPs or GLPs with SPI enhanced the emulsion stability against coalescence and Ostwald ripening. Commercial fungal polysaccharides demonstrate substantial potential for incorporation into manufactured food products, particularly in colloidal formulations.

Microencapsulation of Deer Oil in Soy Protein Isolate-Chitosan Complex Coacervate-Preparation, Characterization, and Simulated Digestion

Deer oil (DO) is a potentially beneficial functional oil; however, its sensitivity to environmental factors (e.g., oxygen and heat), difficulty in transport, and unfavorable taste hinder practical use. In this study, DO was encapsulated through the cohesive action of soy protein isolate (SPI) and chitosan (CS). The optimal preparation conditions yielded microcapsules with DO's highest encapsulation efficiency (EE) (85.28 ± 1.308%) at an SPI/CS mixing ratio of 6:1 and a core-to-wall ratio of 1:2 at pH 6. Fluorescence and scanning electron microscopy were utilized to examine the microcapsules' structure, showing intact surfaces and effective encapsulation of oil droplets through SPI/CS composite coalescence. Through Fourier transform infrared spectroscopy (FTIR), the electrostatic interplay between SPI and CS was verified during the merging process. At room temperature, the microcapsules resisted core oxidation by reducing gas permeation. In vitro simulated digestion results indicated the microcapsules achieved a slow and sustained release of DO in the intestinal tract. This study further expands the application scope of deer oil and promotes the development of deer oil preparations and functional foods.

Coacervation for biomedical applications: innovations involving nucleic acids

Gene therapies, drug delivery systems, vaccines, and many other therapeutics, although seeing breakthroughs over the past few decades, still suffer from poor stability, biocompatibility, and targeting. Coacervation, a liquid-liquid phase separation phenomenon, is a pivotal technique increasingly employed to enhance the effectiveness of therapeutics. Through coacervation strategies, many current challenges in therapeutic formulations can be addressed due to the tunable nature of this technique. However, much remains to be explored to enhance these strategies further and scale them from the benchtop to industrial applications. In this review, we highlight the underlying mechanisms of coacervation, elucidating how factors such as pH, ionic strength, temperature, chirality, and charge patterning influence the formation of coacervates and the encapsulation of active ingredients. We then present a perspective on current strategies harnessing these systems, specifically for nucleic acid-based therapeutics. These include peptide-, protein-, and polymer-based approaches, nanocarriers, and hybrid methods, each offering unique advantages and challenges. Nucleic acid-based therapeutics are crucial for designing rapid responses to diseases, particularly in pandemics. While these exciting systems offer many advantages, they also present limitations and challenges which are explored in this work. Exploring coacervation in the biomedical frontier opens new avenues for innovative nucleic acid-based treatments, marking a significant stride towards advanced therapeutic solutions.

Influence of Solvent Dielectric Constant on the Complex Coacervation Phase Behavior of Polymerized Ionic Liquids

Complex coacervation is an associative phase separation process of oppositely charged polyelectrolyte solutions, resulting in a coacervate phase enriched with charged polymers and a polymer-lean phase. To date, studies on the phase behavior of complex coacervation have been largely restricted to aqueous systems with relatively high dielectric constants due to the limited solubility of most polyelectrolytes, hindering the exploration of the effects of electrostatic interactions from differences in solvent permittivity. Herein, we prepare two symmetric but oppositely charged polymerized ionic liquids (PILs), consisting of poly[1-[2-acryloyloxyethyl]-3-butylimidazolium bis(trifluoromethane)sulfonimide] (PAT) and poly[1-ethyl-3-methylimidazolium 3-[[[(trifluoromethyl)sulfonyl]amino]sulfonyl]propyl acrylate] (PEA). Due to the delocalized ionic charges and their chemical structure similarity, both PAT and PEA are soluble in various organic solvents with a wide range of dielectric constants, ranging from 16.7 (hexafluoro-2-propanol (HFIP)) to 66.1 (propylene carbonate (PC)). Notably, no significant correlation is observed between the solvent dielectric constant and the phase diagram of the complex coacervation of PILs. Most organic solvents lead to similar phase diagrams and salt resistances regardless of their dielectric constants, except two protic solvents (HFIP and 2,2,2-trifluoroethanol (TFE)) showing significantly low salt resistances compared to the others. The low salt resistance in these protic solvents primarily arises from strong hydrogen bonding between PILs and solvents as evidenced by 1H NMR and small-angle neutron scattering (SANS) experiments. Our finding suggests that for the coacervation of PILs, particularly those with delocalized and weak charge interactions, entropy from the counterion release and polymer-solvent interaction χ parameter play a more important role than the electrostatic interactions of charged molecules, rendered by the dielectric constant of the solvent medium.

Enhancing the emulsification performance of hempseed protein hydrolysate through the incorporation of sugar beet pectin: Role of interaction mechanism and interfacial behavior

Effects of incorporating sugar beet pectin (SBP) at various pH levels (3.0-7.0) on the conformation, interfacial characteristics, and emulsification performance of hempseed protein hydrolysate (HPH) were explored. The introduction of SBP stimulated the conversion of protein conformation from α-helix and random coil into β-sheet. Besides, the incorporated SBP led to noticeable deformation and disruption of the original granular structure of HPH, and caused a remarkable reduction in surface hydrophobicity and intrinsic fluorescence intensity. FTIR analysis and pH-dependent molecular docking verified that hydrogen bonding, hydrophobic interactions, and electrostatic interactions predominantly drove the interaction between HPH and SBP. Overall, the interaction of HPH with SBP limited protein diffusion to the interface but facilitated their rearrangement at the interface, ultimately contributing to the development of highly viscoelastic interfacial layers with reinforced intermolecular interactions. Consequently, the emulsifying activity and emulsion stability within the acidic pH range (3.0-6.0) were significantly improved by SBP binding, notably at pH 5.0. Furthermore, within this pH range, HPH-SBP emulsions exhibited smaller droplet sizes with a more homogeneous distribution and stronger electrostatic repulsion relative to HPH emulsions; yet, the apparent viscosity and elastic modulus of HPH-SBP emulsions were conspicuously elevated in the presence of SBP, conducing to emulsion stabilization.

Form Equals Function: Influence of Coacervate Architecture on Drug Delivery Applications

Complex coacervates, formed through electrostatic interactions between oppositely charged polymers, present a versatile platform for drug delivery, providing rapid assembly, selective encapsulation, and responsiveness to environmental stimuli. The architecture and properties of coacervates can be tuned by controlling structural and environmental design factors, which significantly impact the stability and delivery efficiency of the drugs. While environmental design factors such as salt, pH, and temperature play a crucial role in coacervate formation, structural design factors such as polymer concentration, polymer structure, mixing ratio, and chain length serve as the core framework that shapes coacervate architecture. These elements modulate the phase behavior and material properties of coacervates, allowing for a highly tunable system. In this review, we primarily analyze how these structural design factors contribute to the formation of diverse coacervate architecture, ranging from bulk coacervates to polyion complex micelles, vesicles, and cross-linked gels, though environmental design factors are considered. We then examine the effectiveness of these architectures in enhancing the delivery and efficacy of drugs across various administration routes, such as noninvasive (e.g., oral and transdermal) and invasive delivery. This review aims to provide foundational insights into the design of advanced drug delivery systems by examining how the origin and chemical structure of polymers influence coacervate architecture, which in turn defines their material properties. We then explore how the architecture can be tailored to optimize drug delivery for specific administration routes. This approach leverages the intrinsic properties derived from the coacervate architecture to enable targeted, controlled, and efficient drug release, ultimately enhancing therapeutic outcomes in precision medicine.

Effect of chitosan molecular weight and protein to polysaccharide ratio on the rheological and physicochemical properties of milk proteins-chitosan complex coacervate

The small amplitude oscillatory shear (SAOS) rheological properties of complex coacervate of milk proteins with high (HMC), medium (MMC), and low (LMC) molecular weight chitosan in the optimal ratios of milk proteins to chitosan (15:1, 10:1, and 5:1, respectively) were measured. In addition, the morphological (SEM), structural (XRD), and thermal (DSC) properties of the complex coacervates were investigated in comparison with the milk protein concentrate. Complex coacervates showed the shear-thinning behavior due to a linear decrease of complex viscosity with increasing frequency. Furthermore, the highest complex modulus and the more compact structure under optimal conditions, in terms of the ratio of protein to chitosan and pH, revealed strong electrostatic bonding between proteins and chitosan. All coacervates showed a G' > G″ (Tanδ<1), indicating the formation of an interconnected gel-like structure that was described by the power law model. The maximum fracture stress was obtained at optimum conditions (R = 15:1, pH =6.7 for HMC; R = 10:1, pH =5.5 for MMC and R = 5:1, pH =4.6 for LMC), indicating the highest intermolecular interaction between milk proteins and chitosan. The coacervates had a completely amorphous structure similar to MPC, and according to DSC results, the ionic bonds between milk proteins and chitosan were not destroyed up to 300 °C. Coacervation leads to purified milk proteins at a low cost. In addition, the coacervates can be used for the encapsulation of heat-sensitive compounds, and also as a stabilizer to improve the texture of food.

Hazelnut Protein and Sodium Alginate Complex Coacervates: An Effective Tool for the Encapsulation of the Hydrophobic Polyphenol Quercetin

For valorization purposes of hazelnut byproducts, complex coacervation of hazelnut protein isolate (HPI) with sodium alginate (NaAlg) was investigated by turbidimetric analysis and zeta potential determination as a function of pH and protein/alginate mixing ratio. HPI-NaAlg complex coacervates were used as an encapsulating material of quercetin (QE) at different concentrations. The optimal pH and mixing ratio resulting in the highest turbidity and neutral charge were 3.5 and 6:1, respectively. The coacervation yield was 74.9% in empty capsules and up to 90.0% in the presence of QE. Under optimal conditions, HPI-NaAlg complex coacervates achieved an encapsulation efficiency higher than 99% in all coacervate/QE formulations. Fourier transform infrared spectroscopy (FTIR) results revealed the occurrence of electrostatic interactions between different functional groups within the ternary complex in addition to hydrogen and hydrophobic interactions between QE and HPI. HPI-NaAlg complex coacervates can serve as an alternative matrix for the microencapsulation of bioactive ingredients with low water solubility in food formulations, which adds an additional valorization of hazelnut byproducts.

The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food

During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenced by the interactions of WPs-Ss. Moreover, the combination of WPs and Ss is possible to produce many excellent functional properties including emulsifying properties and thermal stability. However, the interactions between WPs-Ss are complex and susceptible to some processing conditions. In addition, with different interaction ways, they can be applied in different fields. Therefore, the non-covalent interaction mechanisms between WPs-Ss are firstly summarized in detail, including electrostatic interaction, hydrogen bond, hydrophobic interaction, van der Waals force. Furthermore, the existence modes of WPs-Ss are introduced, including complex coacervates, soluble complexes, segregation, and co-solubility. The covalent interactions of WPs-Ss in food applications are often formed by Maillard reaction (dry or wet heat reaction) and occasionally through enzyme induction. Then, two common influencing factors, pH and temperature, on non-covalent/covalent bonds are introduced. Finally, the applications of WPs-Ss complexes and conjugations in improving WP stability, delivery system, and emulsification are described. This review can improve our understanding of the interactions between WPs-Ss and further promote their wider application.

Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation

Glycosylation is a method that enhances the functional properties of proteins by covalently attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP, and WP-RGI) by dry heating method to research the influence of different pectin structures on the functional properties of WP and characterize properties and structures of these conjugates. The research results manifested that the degree of glycosylation (DG) of HG, SBP and RGI were 13.13 % ± 0.07 %, 23.27 % ± 0.3 % and 36.39 % ± 0.3 % respectively, suggesting that the increase of the number of branch chains promoted the glycosylation reaction. The formation of the conjugate was identified by the FT-IR spectroscopy technique. And SEM showed that WP could covalently bind to pectin, resulting in a smoother and denser surface of the conjugates. The circular dichroism analysis exhibited that the glycosylation reaction altered the secondary structure of WP and decreased the α-Helix content. This structural change in the protein spatial conformation led to a decrease in the hydrophobicity of protein surface. But the addition of pectin further regulated the hydrophilic-hydrophobic ratio on the surface of the protein, thus improving the emulsification properties of WP. In addition, the glycosylation could improve the stability of the emulsion, giving it a smaller droplet size, higher Zeta-potential and more stable properties. In a word, this study pointed out the direction for the application of different pectin structures in the development of functional properties of glycosylation products in food ingredients.

Microencapsulation for Pharmaceutical Applications: A Review

In order to improve bioavailability, stability, control release, and target delivery of active pharmaceutical ingredients (APIs), as well as to mask their bitter taste, to increase their efficacy, and to minimize their side effects, a variety of microencapsulation (including nanoencapsulation, particle size <100 nm) technologies have been widely used in the pharmaceutical industry. Commonly used microencapsulation technologies are emulsion, coacervation, extrusion, spray drying, freeze-drying, molecular inclusion, microbubbles and microsponge, fluidized bed coating, supercritical fluid encapsulation, electro spinning/spray, and polymerization. In this review, APIs are categorized by their molecular complexity: small APIs (compounds with low molecular weight, like Aspirin, Ibuprofen, and Cannabidiol), medium APIs (compounds with medium molecular weight like insulin, peptides, and nucleic acids), and living microorganisms (such as probiotics, bacteria, and bacteriophages). This article provides an overview of these microencapsulation technologies including their processes, matrix, and their recent applications in microencapsulation of APIs. Furthermore, the advantages and disadvantages of these common microencapsulation technologies in terms of improving the efficacy of APIs for pharmaceutical treatments are comprehensively analyzed. The objective is to summarize the most recent progresses on microencapsulation of APIs for enhancing their bioavailability, control release, target delivery, masking their bitter taste and stability, and thus increasing their efficacy and minimizing their side effects. At the end, future perspectives on microencapsulation for pharmaceutical applications are highlighted.

Peptide Self-assembly: From Ordered to Disordered

Biomolecular self-assembly is a ubiquitous occurrence in nature that gives rise to sophisticated superstructures that enable the implementation of complex biological functions. It encompasses both ordered structures, such as the DNA double helix, and disordered structures, such as the nucleolus and other nonmembranous organelles. In contrast to these highly organized ordered structures, which exhibit specific patterns or symmetry, disordered structures are characterized by their flexible and randomized molecular organization, which provides versatility, dynamicity, and adaptability to biological systems and contributes to the complexity and functionality of living organisms. However, these disordered structures usually exist in a thermodynamically metastable state. This means that these disordered structures are unstable and difficult to observe due to their short existence time. Achieving disordered structures through precise control of the assembly process and ensuring their stability and integrity pose significant challenges. Currently, ongoing research efforts are focused on the self-assembly of proteins with intrinsically disordered regions (IDRs). However, the structural complexity and instability of proteins present prohibitive difficulties in elucidating the multiscale self-assembly process. Therefore, simple peptides, as a segment of proteins, hold great promise in constructing self-assembly systems for related research. Since our finding on droplet-like disordered structures that occur transiently during the peptide self-assembly (PSA), our research is centered around the dynamic evolution of peptide supramolecular systems, particularly the modulation of a variety of assembled structures ranging from ordered to disordered.In this Account, we narrate our recent research endeavors on supramolecular structures formed by PSA, spanning from ordered structures to disordered structures. We delve into the mechanisms of structural regulation, shedding light on how these peptide-based structures can be controlled more precisely. Moreover, we emphasize the functional applications that arise from these structures. To begin, we conduct a comprehensive overview of various types of ordered structures that emerge from PSA, showcasing their diverse applications. Following, we elaborate on the discovery and development of droplet-like disordered structures that arise during PSA. A mechanistic study on multistep self-assembly processes mediated by liquid-liquid phase separation (LLPS) is critically emphasized. Ordered structures with different morphologies and functions can be obtained by subtly controlling and adjusting the metastable liquid droplets. In particular, we have recently developed solid glasses with long-range disorder, including noncovalent biomolecular glass based on amino acid and peptide derivatives, as well as high-entropy glass based on cyclic peptides. This demonstrates the great potential of using biologically derived molecules to create green and sustainable glassy materials.

Interaction mechanisms of peanut protein isolate and high methoxyl pectin with ultrasound treatment: The effect of ultrasound parameters, biopolymer ratio, and pH

Ultrasound could effectively change molecular structure of proteins, polysaccharides, and their interactions, and was used to treat the peanut protein isolate-high methoxy pectin (PPI-HMP) complexes in this study. Effects of different ultrasound parameters, PPI-HMP mixing ratio (40:1-5:2), and pH (2.0-8.0) on the PPI-HMP interactions were investigated. Turbidity, solution appearance, and Zeta-potential analysis revealed an electrostatic interaction between PPI and HMP from pH 2.0 to pH 6.0. Ultrasound changed the tertiary structure conformation of PPI according to the surface hydrophobicity analysis. Increased ultrasound power density and pH broke the hydrogen bonds between the complexes according to Fourier transform infrared spectroscopy analysis. Apparent viscosity and confocal laser scanning microscopy analysis showed that appropriate ultrasound treatment (5.43 W/cm3, 25 min, 25 °C) reduced the viscosity of the complexes, and enhanced the electrostatic and hydrophobic interactions between PPI and HMP. These findings will contribute to the application of PPI-HMP complexes in the food industry.

Use of high-intensity ultrasound as a pre-treatment for complex coacervation from whey protein isolate and iota-carrageenan

The aim of this work was to evaluate the influence of high intensity ultrasound (HIUS) treatment on the molecular conformation of whey protein isolated (WPI) as a previous step for complex coacervation with iota carrageenan (IC) and its effect on the surface functional properties of complex coacervates (CC). Both biopolymers were hydrated (1% w/w) separately. A WPI suspension was treated with an ultrasonic bath (40 kHz, 600 W, 30 and 60 min, 100% amplitude). A non-sonicated protein was used as a control. Coacervation was achieved by mixing WPI and IC dispersions (10 min). FTIR-ATR analysis (400-4000 cm-1) detected changes after sonication on WPI secondary structure (1600-1700 cm-1), electrostatic interaction between WPI and IC by electronegative IC charged groups like sulfate (1200-1260 cm-1), anhydrous oxygen of the 3.6 anhydro-D-galactose (940-1066 cm-1) and the electropositive regions of WPI. Rheology results showed pseudoplastic behavior of both IC and WPI-IC with a significant change in viscosity level. Further, HIUS treatment had a positive effect on the emulsifying properties of the WPI-IC coacervates, increasing the time foaming (30 min) and emulsion stability (1 month) percentage. HIUS and complex coacervation proved to be an efficient tool to improve the surface functional properties of WPI.

Systematic study on lysozyme-hyaluronan complexes: Multi-spectroscopic characterization and molecular dynamics simulation

This study systematically investigated the complexation mechanism of lysozyme (LYS) and hyaluronan (HA) as well as their complex-formation process using multi-spectroscopy combined with molecular dynamics simulation. Overall, the results demonstrated that electrostatic interaction provides the primary self-assembly driving forces for LYS-HA complex formation. Circular dichroism spectroscopy revealed that the LYS-HA complexes formation primarily alters the α-helix and β-sheet structures of LYS. Fluorescence spectroscopy yielded an entropy of 0.12 kJ/mol·K and enthalpy of -44.46 kJ/mol for LYS-HA complexes. Molecular dynamics simulation indicated that the amino acid residues of ARG114 in LYS and 4ZB4 in HA contributed most significantly. HT-29 and HCT-116 cell experiments demonstrated that LYS-HA complexes possess excellent biocompatibility. Furthermore, LYS-HA complexes were found to be potentially useful the efficient encapsulation of several insoluble drugs and bioactives. These findings provide new insight into the binding mechanism between LYS and HA, and prove indispensable to promoting the potential application of LYS-HA complexes as bioactive compound delivery systems, emulsion stabilizers, or foaming agents in the food industry.

Preparation of polymer nanoparticle-based complex coacervate hydrogels using polymerisation-induced self-assembly derived nanogels

This paper reports a generic method to prepare polymer nanoparticle-based complex coacervate (PNCC) hydrogels by employing rationally designed nanogels synthesised by reversible addition-fragmentation chain-transfer (RAFT)-mediated polymerisation-induced self-assembly (PISA). Specifically, a poly(potassium 3-sulfopropyl methacrylate) (PKSPMA) macromolecular chain-transfer agent (macro-CTA) was synthesised via RAFT solution polymerisation followed by chain-extension with a statistical copolymer of benzyl methacrylate (BzMA) and methacrylic acid (MAA) at pH 2. Thus, pH-responsive nanoparticles (NPs) comprising a hydrophobic polyacid core-forming block and a sulfonate-functional stabiliser block were formed. With the introduction of methacrylic acid into the core of the NPs, they become swollen with increasing pH, as judged by dynamic light scattering (DLS), indicating nanogel-type behaviour. PNCC hydrogels were prepared by simply mixing the PISA-derived nanogels and cationic branched polyethyleneimine (bPEI) at 20% w/w. In the absence of MAA in the core of the NPs, gel formation was not observed. The mass ratio between the nanogels and bPEI affected resulting hydrogel strength and a mixture of bPEI and PKSPMA₆₈-P(BzMA_0.6-stat-MAA_0.4)₃₀₀ NPs with a mass ratio of 0.14 at pH ∼7 resulted in a hydrogel with a storage modulus of approximately 2000 Pa, as determined by oscillatory rheology. This PNCC hydrogel was shear-thinning and injectable, with recovery of gel strength occurring rapidly after the removal of shear.

Improved Antioxidant and Mechanical Properties of Food Packaging Films Based on Chitosan/Deep Eutectic Solvent, Containing Açaí-Filled Microcapsules

The development of biobased antioxidant active packaging has been valued by the food industry for complying with environmental and food waste concerns. In this work, physicochemical properties for chitosan composite films as a potential active food packaging were investigated. Chitosan films were prepared by solution casting, plasticized with a 1:2 choline chloride: glycerol mixture as a deep eutectic solvent (DES) and incorporated with 0-10% of optimized açaí oil polyelectrolyte complexes (PECs). Scanning electron microscopy and confocal laser scanning microscopy revealed that the chitosan composite films were continuous and contained well-dispersed PECs. The increased PECs content had significant influence on the thickness, water vapor permeability, crystallinity (CrD) and mechanical and dynamic behavior of the films, as well as their antioxidant properties. The tensile strength was reduced in the following order: 11.0 MPa (control film) > 0.74 MPa (5% DES) > 0.63 MPa (5% DES and 5% PECs). Films containing 2% of PECs had an increased CrD, ~6%, and the highest elongation at break, ~104%. Films with 1% of PECs displayed the highest antioxidant properties against the ABTS and DPPH radicals, ~6 and ~17 mg TE g^-1, respectively, and highest equivalent polyphenols content (>0.5 mg GAE g^-1). Films with 2% of particles were not significantly different. These results suggested that the chitosan films that incorporated 1-2% of microparticles had the best combined mechanical and antioxidant properties as a potential material for food packaging.

Liquid-liquid and liquid-solid separation in self-assembled chitosan-alginate and chitosan-pectin complexes

The complexation between two oppositely charged polyelectrolytes (PE) can lead liquid-liquid (complex coacervates, CC) or liquid-solid (solid precipitates, SP) phase separations. Herein, the effect of pH (2-11) and ionic strength (I, 0.05-1.0 M KCl) on the associative interactions between chitosan (QL)-alginate (SA) and QL-Pectin (Pec), polysaccharides widely used in biotechnology field, is described. pH and I, exhibited significant effect on the structure and phase transitions by modifying the ionization degree (α), pk_a, and associative interactions between PE. Onset of binding was established at pH_c 9, while continued acidification (pH_τ 5.8) led to simultaneous CC and SP exhibiting a maximum turbidity in both systems. At pH_δ 4.0, QL-Pec showed preferably CC structures whereas QL-SA maintained the CC and SP structures. At pH_ω 2, the associative interactions were suppressed due to the low ionization of Pec and SA. I (1.0 M) significantly diminished the interactions in QL-Pec due to charge screening. Molecular weight, second virial coefficient, hydrodynamic size, ionizable groups, and persistence length of polyion, influenced on the phase behavior of QL-Pec and QL-SA systems. Therefore, CC and SP are found simultaneously in both systems, their transitions can be modulated by intrinsic and environmental conditions, expanding the functional properties of complexed polysaccharides.

A mini-review on bio-inspired polymer self-assembly: single-component and interactive polymer systems

Biology demonstrates meticulous ways to control biomaterials self-assemble into ordered and disordered structures to carry out necessary bioprocesses. Empowering the synthetic polymers to self-assemble like biomaterials is a hallmark of polymer physics studies. Unlike protein engineering, polymer science demystifies self-assembly by purposely embedding particular functional groups into the backbone of the polymer while isolating others. The polymer field has now entered an era of advancing materials design by mimicking nature to a very large extend. For example, we can make sequence-specific polymers to study highly ordered mesostructures similar to studying proteins, and use charged polymers to study liquid-liquid phase separation as in membraneless organelles. This mini-review summarizes recent advances in studying self-assembly using bio-inspired strategies on single-component and multi-component systems. Sequence-defined techniques are used to make on-demand hybrid materials to isolate the effects of chirality and chemistry in synthetic block copolymer self-assembly. In the meantime, sequence patterning leads to more hierarchical assemblies comprised of only hydrophobic and hydrophilic comonomers. The second half of the review discusses complex coacervates formed as a result of the associative charge interactions of oppositely charged polyelectrolytes. The tunable phase behavior and viscoelasticity are unique in studying liquid macrophase separation because the slow polymer relaxation comes primarily from charge interactions. Studies of bio-inspired polymer self-assembly significantly impact how we optimize user-defined materials on a molecular level.

Microencapsulation for Food Applications: A Review

Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.

Biomimetic injectable hydrogel based on silk fibroin/hyaluronic acid embedded with methylprednisolone for cartilage regeneration

Articular cartilage injury is characterized by limited self-repair capacity due to the shortage of blood vessels, lymphatics, and nerves. Hence, this study aims to exploit a classic injectable hydrogel platform that can restore the cartilage defects with minimally invasive surgery, which is similar to the natural extracellular microenvironment, and highly porous network for cell adhesion and proliferation. In this study, an injectable scaffold system comprised of silk fibroin (SF) and hyaluronic acid (HA) was developed to adapt the above requirements. Besides, methylprednisolone (MP) was encapsulated by SF/HA scaffold for alleviating inflammation. The SF/HA hydrogel scaffold was prepared by chemical cross-linking between the lysine residues of SF via Schiff base formation, and pore diameter of the obtained hydrogels was 100.47 ± 32.09 µm. The highly porous nature of hydrogel could further benefit the soft tissue regeneration. Compared with HA-free hydrogels, SF/HA hydrogel showed more controlled release on MP. In ovo experiment of chick embryo chorioallantoic membrane (CAM) demonstrated that SF/HA hydrogels not altered the angiogenesis and formation of blood vessels, thus making it suitable for cartilage regeneration. Furthermore, in vivo gel formation was validated in mice model, suggesting in situ gel formation of SF/HA hydrogels. More importantly, SF/HA hydrogels exhibited the controlled biodegradation. Overall, SF/HA hydrogels provide further insights to the preparation of effective scaffold for tissue regeneration and pave the way to improve the articular cartilage injury treatment.

Polymer/Enzyme Composite Materials—Versatile Catalysts with Multiple Applications

A significant interest was granted lately to enzymes, which are versatile catalysts characterized by natural origin, with high specificity and selectivity for particular substrates. Additionally, some enzymes are involved in the production of high-valuable products, such as antibiotics, while others are known for their ability to transform emerging contaminates, such as dyes and pesticides, to simpler molecules with a lower environmental impact. Nevertheless, the use of enzymes in industrial applications is limited by their reduced stability in extreme conditions and by their difficult recovery and reusability. Rationally, enzyme immobilization on organic or inorganic matrices proved to be one of the most successful innovative approaches to increase the stability of enzymatic catalysts. By the immobilization of enzymes on support materials, composite biocatalysts are obtained that pose an improved stability, preserving the enzymatic activity and some of the support material’s properties. Of high interest are the polymer/enzyme composites, which are obtained by the chemical or physical attachment of enzymes on polymer matrices. This review highlights some of the latest findings in the field of polymer/enzyme composites, classified according to the morphology of the resulting materials, following their most important applications.

Encapsulation of Vitamin B12 by Complex Coacervation of Whey Protein Concentrate-Pectin; Optimization and Characterization

Vitamin B12 (VB12) is one of the essential vitamins for the body, which is sensitive to light, heat, oxidizing agents, and acidic and alkaline substances. Therefore, the encapsulation of VB12 can be one of the ways to protect it against processing and environmental conditions in food. In this work, the influence of pectin concentration (0.5−1% w/v), whey protein concentrate (WPC) level (4−8% w/v) and pH (3−9) on some properties of VB12-loaded pectin−WPC complex carriers was investigated by response surface methodology (RSM). The findings showed that under optimum conditions (1:6.47, pectin:WPC and pH = 6.6), the encapsulation efficiency (EE), stability, viscosity, particle size and solubility of complex carriers were 80.71%, 85.38%, 39.58 mPa·s, 7.07 µm and 65.86%, respectively. Additionally, the formation of complex coacervate was confirmed by Fourier-transform infrared (FTIR) spectroscopy and atomic force microscopy (AFM). In addition, it was revealed that the most important factor in VB12 encapsulation was pH; at a pH < isoelectric point of WPC (pH = 3), in comparison with higher pH values (6 and 9), a stronger complex was formed between pectin and WPC, which led to an increase in EE, lightness parameter, particle size and water activity, as well as a decrease in the zeta-potential and porosity of complex carriers.

Sensory and Biological Potential of Encapsulated Common Bean Protein Hydrolysates Incorporated in a Greek-Style Yogurt Matrix

The work aimed to develop a gel as a protective barrier of common bean protein hydrolysates to be incorporated into a Greek-style yogurt and evaluate the sensory perception and biological potential. The gel was formed by complex coacervation and induced heat at a pH 3.5 and 3:1 biopolymer ratio (whey protein and gum arabic). The gel presented a 39.33% yield, low syneresis (0.37%), and a gel strength of 100 gf. The rheological properties showed an elastic behavior (G′ > G″). The gel with the most stable characteristics favored the incorporation of 2.3 g of hydrolysates to be added into the Greek-style yogurt. Nutritionally, the Greek-style yogurt with the encapsulated hydrolysates presented 9.96% protein, 2.27% fat, and 1.76% carbohydrate. Syneresis (4.64%), titratable acidity (1.39%), and viscoelastic behavior presented similar characteristics to the Greek-style control yogurt. The bitterness and astringency in yogurt with encapsulated hydrolysates decreased 44% and 52%, respectively, compared to the yogurt control with the unencapsulated hydrolysates. The Greek-style yogurt with the encapsulated hydrolysates showed the ability to inhibit enzymes related to carbohydrate metabolism (α-amylase (92.47%) and dipeptidyl peptidase-4 (75.24%) after simulated gastrointestinal digestion). The use of gels could be an alternative to transporting, delivering, and masking off-flavors of common bean protein hydrolysates in food matrices to decrease glucose absorption for type 2 diabetes patients.

The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A review

This review describes the mechanism of non-covalent/covalent interaction of whey protein-pectin (WPP) complexes, including electrostatic interaction, steric hindrance, cross-linking and Maillard reaction. The interaction between whey protein and pectin determines the form of the complex in the system, i.e. co-dissolution, precipitation, separation, complex coacervation and compounding. The interaction of WPP is affected by environmental conditions and its own properties, including several factors such as pH, polymer concentration and ratio, temperature, and ionic strength. In addition, the functional properties of WPP complexes are discussed through illustrative examples. The complexes with good emulsification, heat stability, gelling properties and biological activity have promising application prospects. WPP complexes have been widely studied for application in food colloidal systems, including protein beverages, delivery systems for bioactive substances, fat substitutes and food preservation films/coatings. The understanding of the interaction and functional properties of WPP complexes provides theoretical support for the improvement and design of new food colloidal systems.

Control and Preparation of Quaternized Chitosan and Carboxymethyl Chitosan Nanoscale Polyelectrolyte Complexes Based on Reactive Flash Nanoprecipitation

Nanoscale polyelectrolyte complex materials have been extensively investigated for their promising application in protocell, drug carriers, imaging, and catalysis. However, the conventional preparation approach involving positive and negative polyelectrolytes leads to large size, wide size distribution, instability, and aggregation due to the nonhomogeneous mixing process. Herein, we employ reactive flash nanoprecipitation (RFNP) to control the mixing and preparation of the nanoscale polyelectrolyte complex. With RFNP, homogeneous mixing complexation between oppositely charged chitosan derivatives could be achieved, resulting in stable nanoscale complexes (NCs) with controllable size and narrow size distribution. The smallest size of NCs is found at specific pH due to the maximum attraction of positive and negative molecules of chitosan. The size can be modulated by altering the volumetric flow rates of inlet streams, concentration, and charge molar ratio of two oppositely charged chitosan derivatives. The charge molar ratio is also tuned to create NCs with positive and negative shells. There is no significant variation in the size of NCs produced at different intervals of time. This method allows continuous and tunable NC production and could have the potential for fast, practical translation.

Interactions of the molecular assembly of polysaccharide-protein systems as encapsulation materials. A review

Studying the interactions of biopolymers like polysaccharides and proteins is quite important mainly due to the wide number of applications such as the stabilization and encapsulation of active compounds in complex systems. Complexation takes place when materials like proteins and polysaccharides are blended to promote the entrapment of active compounds. The interaction forces between the charged groups in the polymeric chains allow the miscibility of the components in the complex system. Understanding the interactions taking place between the polymers as well as between the wall material and the active compound is important when designing delivery systems. However, some features of the biopolymers like structure, functional groups, or electrical charge as well as extrinsic parameters like pH or ratios might affect the structure and the performance of the complex system when used in encapsulation applications. This work summarizes the recent progress of the polysaccharide/protein complexes for encapsulation and the influence of the pH on the structural modifications during the complexation process.

The viability of complex coacervate encapsulated probiotics during simulated sequential gastrointestinal digestion affected by wall materials and drying methods

The objective of this study was to investigate the impact of protein type (sodium caseinate and pea protein isolate) and protein to sugar beet pectin mixing ratio (5 : 1 and 2 : 1) on complex coacervate formation, as well as the impact of the finishing technology (freeze-drying and spray-drying) for improving the viability of encapsulated Lactobacillus rhamnosus GG (LGG) in complex coacervates during simulated sequential gastrointestinal (GI) digestion. The physicochemical properties of LGG encapsulated microcapsules in liquid and powder form were evaluated. The state diagram and ζ-potential results indicated that pH 3.0 was the optimum pH for coacervate formation in the current systems. Confocal laser scanning microscopy (CLSM), viscoelastic analysis, and Fourier transform infrared spectroscopy (FTIR) confirmed that the gel-like network structure of the complex coacervates was successfully formed between the protein and SBP at pH 3.0 through electrostatic interaction. In terms of physiochemical properties and viability of LGG encapsulated in the microcapsule powder, the drying method played a crucial role on particle size, microstructure and death rate of encapsulated LGG during simulated sequential GI digestion compared to protein type and biopolymer mixing ratio. For example, the microstructure of spray-dried microcapsules exhibited smaller spherical particles with some cavities, whereas the larger particle size of freeze-dried samples showed a porous sponge network structure with larger particle sizes. As a result, spray-dried LGG microcapsules generally had a lower death rate during simulated sequential gastrointestinal digestion compared to their freeze-dried counterparts. Among all samples, spray-dried PPI-SBP microcapsules demonstrated superior performance against cell loss and maintained more than 7.5 log CFU per g viable cells after digestion.

Microencapsulation: a pragmatic approach towards delivery of probiotics in gut

Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of probiotics is a novel technique of major interest to increase their survivability in GIT and food matrices by providing a physical barrier to protect them under harsh conditions. This article contributes the knowledge regarding microencapsulation by discussing probiotic foods, different methods and approaches of microencapsulation, coating materials, their release mechanisms at the target site, and interaction with probiotics, efficiency of encapsulated probiotics, their viability assessment methods, applications in food industry, and their future perspective. In our opinion, encapsulation has significantly got importance in the field of innovative probiotic enriched functional foods development to preserve their viability and long-term survival rate until product expiration date and their passage through gastro-intestinal tract. Previous review work has targeted some aspects of microencapsulation, this article highlights different methods of probiotics encapsulation and coating materials in relation with food matrices as well as challenges faced during applications: Gut microbiota; Lactic acid bacteria; Micro-encapsulation; Stability enhancement; Cell's release, Health benefits.

Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins

Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.

Complex coacervate formation between hemp protein isolate and gum Arabic: Formulation and characterization

In this study, intermolecular interactions and structure formation between hemp protein isolate (HPI) and gum Arabic (GA) were investigated to unravel their complexation mechanisms. For this purpose, structural transition as a function of pH (2.0-7.0) and protein to polysaccharide ratio (HPI:GA, R = 0.5:1-13:1 w/w) was evaluated via turbidimetric analysis, ζ-potentiometry, state diagram construction and coacervate yield. It was proved that critical phase transition pH shifted to higher values with R increase, until reaching a plateau at ratio 10:1, with complexes to be formed even at pH region where both biopolymers were negatively charged. The shift of pH value, where maximum turbidity was noticed (pH_opt), was well in accordance with net charge neutrality of HPI-GA mixtures found by electrophoretic mobility measurements. Maximum coacervation, occurred at ratio R = 2:1 and pH_opt = 3.5, was depicted by the highest yield (92%), while morphological characteristics of liquid as well as freeze-dried HPI-GA coacervates, obtained through optical and scanning electron microscope measurements, gave a further perception of the associative processes during complex coacervation. Additionally, the molecular interactions between HPI and GA were confirmed by Fourier transform infrared spectroscopy (FTIR) revealing primarily electrostatic interactions with secondary stabilization of hydrogen bonds. Therefore, these findings could provide useful information for the development of HPI - GA coacervates as a potential bioactive encapsulation means.