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Mandal S, Chi H, Moss RE, Dhital P, Babatunde EO, Gurav R, Hwang S. Seed gum-based polysaccharides hydrogels for sustainable agriculture: A review. Int J Biol Macromol 2024; 263:130339. [PMID: 38387640 DOI: 10.1016/j.ijbiomac.2024.130339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/07/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Globally, water scarcity in arid and semiarid regions has become one of the critical issues that hinder sustainable agriculture. Agriculture, being a major water consumer, presents several challenges that affect water availability. Hydrogels derived from polysaccharides seed gums are hydrophilic polymers capable of retaining substantial moisture in their three-dimensional network and releasing it back into the soil during drought conditions. Implementation of hydrogels in the agricultural sectors enhances soil health, plant growth, and crop yield. Furthermore, the soil permeability, density, structure, texture, and rate of evaporation and percolation of water are modified by hydrogel. In this review, hydrogels based on natural plant seed gum like guar, fenugreek, Tara and locust beans have been discussed in terms of their occurrence, properties, chemical structure, method of synthesis, and swelling behavior. The focus extends to recent applications of modified seed gum-based natural hydrogels in agriculture, serving as soil conditioners and facilitating nutrient delivery to growing plants. The swelling behavior and inherent structure of these hydrogels can help researchers unravel their maximum possibilities to promote sustainable agriculture and attenuate the obstacles propounded by our dynamic nature. The current review also examines market growth, prospects, and challenges of eco-friendly hydrogels in recent times.
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Affiliation(s)
- Sujata Mandal
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA.
| | - Hyemein Chi
- Department of Civil and Environmental Engineering, Yonsei University, Seoul, South Korea
| | - Rhiannon E Moss
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Prabin Dhital
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Eunice O Babatunde
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Ranjit Gurav
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Sangchul Hwang
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA.
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Wang Z, Zhao Y, Liu H, Chen Q, Liu Q, Kong B. Soy protein isolate-sodium alginate colloidal particles for improving the stability of high internal phase Pickering emulsions: Effects of mass ratios. Food Chem X 2024; 21:101094. [PMID: 38229671 PMCID: PMC10790022 DOI: 10.1016/j.fochx.2023.101094] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 11/20/2023] [Accepted: 12/20/2023] [Indexed: 01/18/2024] Open
Abstract
The potential of sodium alginate (SA) at different mass ratios to improve the emulsifying ability of soy protein isolate (SPI) in high internal phase Pickering emulsions (HIPPEs) was evaluated in this work. SPI-SA particles were used as a natural particle stabilizer of HIPPEs with 80 % oil phase. The properties of particles with varying SPI to SA ratios (10:0, 10:1, 10:3, 10:5, 10:10, and 10:15 w/w) were evaluated. HIPPEs with a 10:10 SPI to SA ratio exhibited the smallest droplet sizes. Both the storage modulus and loss modulus of the HIPPEs increased with increasing SA addition ratios, implying that HIPPEs with higher SA addition have stronger gel characteristics. In addition, super-resolution microscopy and cryogenic scanning electron microscopy indicated that SA addition strengthened the compactness of the interface film and increased the distribution uniformity of HIPPEs. In conclusion, the combination of SPI and SA is beneficial for improving the performance of HIPPEs.
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Affiliation(s)
- Zhi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yubo Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
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3
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Yan S, Wang Q, Li Y, Qi B. Gallic acid-functionalized soy protein-based multiple cross-linked hydrogel: Mechanism analysis, physicochemical properties, and digestive characteristics. Food Chem 2024; 433:137290. [PMID: 37657164 DOI: 10.1016/j.foodchem.2023.137290] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/03/2023]
Abstract
Herein, carbodiimide hydrochloride/N-hydroxysuccinimide was used to mediate the grafting of gallic acid (GA) (0.005, 0.0015, and 0.025 wt%) with soybean protein isolate (SPI) in the preparation of SPI-GA conjugates and hydrogels. The modified materials were primarily joined via the CN bonds and exhibited excellent antioxidant properties. In addition, spectral analysis revealed that the grafting of GA increased the flexibility of the SPI structure. The SPI-GA hydrogel is fabricated through covalent/non-covalent cross-linking mechanisms, including Schiff base, Michael addition, and hydrogen bonding. Furthermore, the microstructure, rheological properties, thermal stability, and textural properties of the hydrogel were affected by the amount of GA grafted. The SPI-GA hydrogel exhibited the best performance when the amount of GA graft was 0.015 wt%. Furthermore, the tightly cross-linked structure of SPI-GA prevented premature degradation of the protein by pepsin. In conclusion, these capabilities provide numerous possibilities for the development of multifunctional and active substance delivery carriers.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Zhan L, Lan G, Wang Y, Xie S, Cai S, Liu Q, Chen P, Xie F. Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate. Int J Biol Macromol 2024; 254:127885. [PMID: 37926307 DOI: 10.1016/j.ijbiomac.2023.127885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 10/17/2023] [Accepted: 11/02/2023] [Indexed: 11/07/2023]
Abstract
To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.
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Affiliation(s)
- Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Guowei Lan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Yuniu Wang
- Linghang Food (Zhaoqing) Company, Zhaoqing 526000, China
| | - Shumin Xie
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shuqing Cai
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qiantong Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
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Putro JN, Soetaredjo FE, Lunardi VB, Irawaty W, Yuliana M, Santoso SP, Puspitasari N, Wenten IG, Ismadji S. Polysaccharides gums in drug delivery systems: A review. Int J Biol Macromol 2023; 253:127020. [PMID: 37741484 DOI: 10.1016/j.ijbiomac.2023.127020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 09/25/2023]
Abstract
For the drug delivery system, drug carriers' selection is critical to the drug's success in reaching the desired target. Drug carriers from natural biopolymers are preferred over synthetic materials due to their biocompatibility. The use of polysaccharide gums in the drug delivery system has received considerable attention in recent years. Polysaccharide gums are renewable resources and abundantly found in nature. They could be isolated from marine algae, microorganisms, and higher plants. In terms of carbohydrates, the gums are water-soluble, non-starch polysaccharides with high commercial value. Polysaccharide gums are widely used for controlled-release products, capsules, medicinal binders, wound healing agents, capsules, and tablet excipients. One of the essential applications of polysaccharide gum is drug delivery systems. The various kinds of polysaccharide gums obtained from different plants, marine algae, and microorganisms for the drug delivery system application are discussed comprehensively in this review paper.
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Affiliation(s)
- Jindrayani Nyoo Putro
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Felycia Edi Soetaredjo
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Valentino Bervia Lunardi
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia
| | - Wenny Irawaty
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Maria Yuliana
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Natania Puspitasari
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - I Gede Wenten
- Department of Chemical Engineering, Institute of Technology Bandung (ITB), Jl. Ganesha 10, Bandung 40132, Indonesia
| | - Suryadi Ismadji
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia.
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Abdullah BA, Basyigit B, Karaaslan M. Drying Technique Providing Maximum Benefits on Hydrogelling Ability of Avocado Seed Protein: Spray Drying. Foods 2023; 12:4219. [PMID: 38231597 DOI: 10.3390/foods12234219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 11/16/2023] [Accepted: 11/17/2023] [Indexed: 01/19/2024] Open
Abstract
The current study focused on creating natural hydrogels consisting of mixtures of avocado seed proteins dried with different techniques and locust bean gum. Proteins were extracted from avocado seed by alkali and isoelectric precipitation methods. Avocado seed proteins were dried by five different drying methods, namely ambient drying, oven drying, vacuum drying, freeze drying, and spray drying. FT-IR spectra were used to analyze the chemical structure of proteins dried using various techniques. Additionally, hydrogel models were constructed in the presence of avocado seed proteins and locust bean gum to clarify the effect of drying techniques on their hydrogelling ability. The impact of drying techniques on the functional behavior of hydrogels was notable. The maximum water holding capacity values were detected in the hydrogel system containing spray-dried proteins (93.79%), followed by freeze-dried (86.83%), vacuum-dried (76.17%), oven-dried (72.29%), and ambient-dried (64.8%) counterparts. The swelling ratio was 34.10, 33.51, 23.05, 18.93, and 14.39% for gels in the presence of freeze-dried, spray-dried, vacuum-dried, oven-dried, and ambient-dried proteins, respectively. Additionally, the desirable values for the amount of protein leaking from the systems prepared using spray-dried (7.99%) and freeze-dried (12.14%) proteins were obtained compared to others (ambient-dried: 24.03%; oven-dried: 17.69%; vacuum-dried: 19.10%). Superior results in terms of textural properties were achieved in hydrogel models containing spray-dried and freeze-dried proteins. In general, hydrogel models exhibited elastic behavior rather than viscous properties; however, the magnitudes of elasticity varied. Furthermore, the success of gels containing hydrogel models containing spray-dried protein and locust bean gum in the bioactive compound delivery system was obvious compared with protein ones alone.
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Affiliation(s)
- Bakhtiyar Azad Abdullah
- Department of Biology, Faculty of Science and Health, Koya University, Danielle Mitterrand Boulevard, Koya KOY45, Kurdistan Region-F.R., Iraq
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty, Harran University, Sanliurfa 63000, Turkey
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Cheng C, Peng X, Luo Y, Shi S, Wang L, Wang Y, Yu X. A photocrosslinked methacrylated carboxymethyl chitosan/oxidized locust bean gum double network hydrogel for cartilage repair. J Mater Chem B 2023; 11:10464-10481. [PMID: 37901956 DOI: 10.1039/d3tb01701j] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
Repairing articular cartilage defects is a great challenge due to the poor self-regenerative capability of cartilage. Inspired by active substances found in the natural cartilage extracellular matrix, we used methacrylated carboxymethyl chitosan (MA-CMCS) and oxidized locust bean gum (OLBG) as the hydrogel backbone, and prepared a photocrosslinked dual network hydrogel containing allicin and decellularized cartilage powder (DCP). The rheological, swelling and water retention capacities of MA-CMCS@OLBG-Allicin/DCP (MCOAC) hydrogels were investigated to confirm the successful preparation of hydrogels suitable for cartilage repair. The MCOAC hydrogels showed good antibacterial ability to kill S. aureus and E. coli and anti-inflammatory properties due to the introduction of allicin. Furthermore, MA-CMCS@OLBG-Allicin/DCP hydrogels presented good cytocompatibility due to the addition of DCP, which could promote chondrocyte proliferation and promote the differentiation of BMSCs to chondrocytes. Further studies in vivo demonstrated that the DCP-contained MCOAC hydrogel exhibited superior performance in promoting cartilage tissue growth and wound healing in articular cartilage defects. Thus, the MCOAC hydrogel is a promising cartilage repair hydrogel with potential for clinical use.
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Affiliation(s)
- Can Cheng
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
| | - Xu Peng
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
- Experimental and Research Animal Institute, Sichuan University, Chengdu 610065, P. R. China
| | - Yihao Luo
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
| | - Shubin Shi
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
| | - Ling Wang
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
| | - Yuhang Wang
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
| | - Xixun Yu
- College of Polymer Science and Engineering, Sichuan University, Chengdu 610065, P. R. China.
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Thang NH, Chien TB, Cuong DX. Polymer-Based Hydrogels Applied in Drug Delivery: An Overview. Gels 2023; 9:523. [PMID: 37504402 PMCID: PMC10379988 DOI: 10.3390/gels9070523] [Citation(s) in RCA: 35] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/29/2023] Open
Abstract
Polymer-based hydrogels are hydrophilic polymer networks with crosslinks widely applied for drug delivery applications because of their ability to hold large amounts of water and biological fluids and control drug release based on their unique physicochemical properties and biocompatibility. Current trends in the development of hydrogel drug delivery systems involve the release of drugs in response to specific triggers such as pH, temperature, or enzymes for targeted drug delivery and to reduce the potential for systemic toxicity. In addition, developing injectable hydrogel formulations that are easily used and sustain drug release during this extended time is a growing interest. Another emerging trend in hydrogel drug delivery is the synthesis of nano hydrogels and other functional substances for improving targeted drug loading and release efficacy. Following these development trends, advanced hydrogels possessing mechanically improved properties, controlled release rates, and biocompatibility is developing as a focus of the field. More complex drug delivery systems such as multi-drug delivery and combination therapies will be developed based on these advancements. In addition, polymer-based hydrogels are gaining increasing attention in personalized medicine because of their ability to be tailored to a specific patient, for example, drug release rates, drug combinations, target-specific drug delivery, improvement of disease treatment effectiveness, and healthcare cost reduction. Overall, hydrogel application is advancing rapidly, towards more efficient and effective drug delivery systems in the future.
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Affiliation(s)
- Nguyen Hoc Thang
- Faculty of Chemical Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan, Tan Phu Distrist, Ho Chi Minh City 700000, Vietnam
| | - Truong Bach Chien
- Faculty of Chemical Technology, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan, Tan Phu Distrist, Ho Chi Minh City 700000, Vietnam
| | - Dang Xuan Cuong
- Innovation and Entrepreneurship Center, Ho Chi Minh City University of Food Industry, 140 Le Trong Tan, Tan Phu Distrist, Ho Chi Minh City 700000, Vietnam
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Karaaslan A. Nano- and Micro-Encapsulation of Long-Chain-Fatty-Acid-Rich Melon Seed Oil and Its Release Attributes under In Vitro Digestion Model. Foods 2023; 12:2371. [PMID: 37372581 DOI: 10.3390/foods12122371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/08/2023] [Accepted: 06/11/2023] [Indexed: 06/29/2023] Open
Abstract
Melon seed oil (MSO) possesses plenty of long-chain fatty acids (LFCAs, oleic-linoleic acid 90%), remarkable antioxidant activity (DPPH (0.37 ± 0.40 µmol TE/g), ABTS (4.98 ± 0.18 µmol TE/g), FRAP (0.99 ± 0.02 µmol TE/g), and CUPRAC (4.94 ± 0.11 µmol TE/g)), and phenolic content (70.14 ± 0.53 mg GAE/100 g). Encapsulation is a sound technology to provide thermal stability and controlled release attributes to functional compounds such as plant seed oil. Nano-sized and micro-sized capsules harboring MSO were generated by utilizing thin film dispersion, spray drying, and lyophilization strategies. Fourier infrared transform analysis (FTIR), scanning electron microscopy (SEM), and particle size analyses were used for the authentication and morphological characterization of the samples. Spray drying and lyophilization effectuated the formation of microscale capsules (2660 ± 14 nm, 3140 ± 12 nm, respectively), while liposomal encapsulation brought about the development of nano-capsules (282.30 ± 2.35 nm). Nano-liposomal systems displayed significant thermal stability compared to microcapsules. According to in vitro release studies, microcapsules started to release MSO in simulated salivary fluid (SSF) and this continued in gastric (SGF) and intestinal (SIF) environments. There was no oil release for nano-liposomes in SSF, while limited release was observed in SGF and the highest release was observed in SIF. The results showed that nano-liposomal systems featured MSO thermal stability and controlled the release attributes in the gastrointestinal system (GIS) tract.
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Affiliation(s)
- Asliye Karaaslan
- Vocational School of Organized Industrial Zone, Food Processing Programme, Harran University, 63300 Sanliurfa, Turkey
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Basyigit B. Designing Nanoliposome-in-Natural Hydrogel Hybrid System for Controllable Release of Essential Oil in Gastrointestinal Tract: A Novel Vehicle. Foods 2023; 12:foods12112242. [PMID: 37297484 DOI: 10.3390/foods12112242] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/28/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, thyme essential oil (essential oil to total lipid: 14.23, 20, 25, and 33.33%)-burdened nanoliposomes with/without maltodextrin solution were infused with natural hydrogels fabricated using equal volumes (1:1, v/v) of pea protein (30%) and gum Arabic (1.5%) solutions. The production process of the solutions infused with gels was verified using FTIR spectroscopy. In comparison to the nanoliposome solution (NL1) containing soybean lecithin and essential oil, the addition of maltodextrin (molar ratio of lecithin to maltodextrin: 0.80, 0.40, and 0.20 for NL2, NL3, and NL4, respectively) to these solutions led to a remarkable shift in particle size (487.10-664.40 nm), negative zeta potential (23.50-38.30 mV), and encapsulation efficiency (56.25-67.62%) values. Distortions in the three-dimensional structure of the hydrogel (H2) constructed in the presence of free (uncoated) essential oil were obvious in the photographs when compared to the control (H1) consisting of a pea protein-gum Arabic matrix. Additionally, the incorporation of NL1 caused visible deformations in the gel (HNL1). Porous surfaces were dominant in H1 and the hydrogels (HNL2, HNL3, and HNL4) containing NL2, NL3, and NL4 in the SEM images. The most convenient values for functional behaviors were found in H1 and HNL4, followed by HNL3, HNL2, HNL1, and H2. This hierarchical order was also valid for mechanical properties. The prominent hydrogels in terms of essential oil delivery throughout the simulated gastrointestinal tract were HNL2, HNL3, and HNL4. To sum up, findings showed the necessity of mediators such as maltodextrin in the establishment of such systems.
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Affiliation(s)
- Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, 63000 Sanliurfa, Turkey
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Chen J, Zeng X, Sun X, Zhou G, Xu X. A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications. ULTRASONICS SONOCHEMISTRY 2023; 96:106427. [PMID: 37149927 DOI: 10.1016/j.ultsonch.2023.106427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/20/2023] [Accepted: 04/28/2023] [Indexed: 05/09/2023]
Abstract
This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions. In comparison to the control group, the incorporation of quaternary ammonium chitosan decreased the rate of MOI conjugation by 17.38%, but the addition of locust bean gum enhanced the grafting rate by 29.89%. Notably, the highest degree of myofibrillar protein (MRN) unfolding (fluorescence intensity: 114435.50), the most stable state (-44.98 mV), and the greatest specific surface area (393.06 cm2/cm3) were observed in the UMP/LBG group. The outcomes of atomic force microscopy and scanning electron microscopy revealed that the inclusion of locust bean gum led to a different microscopic morphology than the other two polysaccharides, which may be the primary cause of the strongest sono-physico-chemical effects of the system. This work demonstrated that acoustic settings can be tuned based on the characteristics of polysaccharides to maximize the advantages of sono-physico-chemical impacts in UND-assisted MOI processing.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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