The Influence of Cuprorivaite Nanoparticles on the Physicomechanical and Biological Performance of 3D-Printed Scaffold Based on Carboxymethyl Chitosan Combined With Zein for Bone Tissue Engineering

This study demonstrates a new degradable 3D-printed carboxymethyl chitosan (CMC)/zein bone scaffold loaded with different content of cuprorivaite (Cup) nanoparticles which labeled as CMCS/Z/Cup. Only a few studies have utilized these components to fabricate a three-component porous osteogenic scaffold. The aim of this study was to comprehensively assess the mechanical and biocompatibility of the nanocomposite which synthesized by 3D printing method. For this purpose, the Cup powder was initially synthesized through sol-gel process and its confirmation was proved using techniques such as X-ray diffraction (XRD), scanning electron microscopy (SEM), and transmission electron microscopy (TEM). Then, three CMC/Z scaffolds were made with different Cup contents: group A (0 wt.% Cup), group B (2.5 wt.% Cup) and group C (5 wt.% Cup). The scaffolds were well-ordered microporous with a high porosity and pore connectivity, as observed by morphological analysis by SEM. Additionally, the pore size of group B was more homogeneous than that of groups A and C. There were no significance differences in physicochemical characterization among the three groups. Mechanical properties analysis showed that values of compression modulus are significantly increased with addition of 2.5% Cup nanoparticles into CMCS/zein matrix, from 1.2 to 9.6 MPa. The incorporation of Cup nanoparticles into CMCS along with zein can provide a suitable substrate for the growth of osteoblast cells after implantation, as indicated by the results of in vitro degradation. The scaffolds were cultured in vitro with MG-63 cells, showing that cell viability increased with the Cup content, 95%, 105%, and 110% for the pure polymeric scaffold, and scaffolds reinforced with 2.5% and 5% Cup, respectively. As a result, the scaffolds designed in this study possess the ability to be used in bone tissue engineering due to having characteristics similar to natural bone.

Microfluidic systems and ultrasonics for emulsion-based biopolymers: A comprehensive review of techniques, challenges, and future directions

Over the past decade, the advancement of microfluidic technology associated with ultrasonics had received a considerate impact across the field, especially in biomedical and polymer synthesis applications. Nevertheless, there are much hindrance remained unsolved, to achieve simple processing, high scalability and high yield biopolymer products that stabilize during the process. In this review, we discuss the underlying physics for both microfluidic and ultrasonic integration in the synthesis of emulsion-based biopolymer and application. The current progress was outlined, focus on its related applications. We also summarized the current strengths and weakness of the microfluidic-ultrasonic integrated technology, aiming to contribute into SDG 12 for responsible consumption and production.

Advances in protein-based microcapsules and their applications: A review

Due to their excellent emulsification, biocompatibility, and biological activity, proteins are widely used as microcapsule wall materials for encapsulating drugs, natural bioactive substances, essential oils, probiotics, etc. In this review, we summarize the protein-based microcapsules, discussing the types of proteins utilized in microcapsule wall materials, the preparation process, and the main factors that influence their properties. Additionally, we conclude with examples of the vital role of protein-based microcapsules in advancing the food industry from primary processing to deep processing and their potential applications in the biomedical, chemical, and textile industries. However, the low stability and controllability of protein wall materials lead to degraded performance and quality of microcapsules. Protein complexes with polysaccharides or modifications to proteins are often used to improve the thermal instability, pH sensitivity, encapsulation efficiency and antioxidant capacity of microcapsules. In addition, factors such as wall material composition, wall material ratio, the ratio of core to wall material, pH, and preparation method all play critical roles in the preparation and performance of microcapsules. The application area and scope of protein-based microcapsules can be further expanded by optimizing the preparation process and studying the microcapsule release mechanism and control strategy.

Study of molecular interaction and texture characteristics of hydrocolloid-mixed alginate microspheres: As a shell to encapsulate multiphase oil cores

This work investigates the molecular interaction of hydrocolloids (xanthan gum (XG), hydroxyethyl cellulose (HEC), carbomer (CBM) and hymagic™-4D (HA)) with sodium alginate (SA) in microspheres in detail. The molecular interaction of hydrocolloids with SA are demonstrated by the rheological property analysis of the mixed solutions as well as the morphology structure and texture characteristics studies of the microspheres. It is found that the hydrocolloids (XG, HEC and CBM) with branches or capable to coil are able to form complex networks with SA through molecular interactions which hinders the free diffusion of calcium ions and changes the texture characteristics of microspheres. In addition, the mixed solutions (SA-XG and SA-HEC) with complex networks and do not have a chelating effect on calcium ions are used to form the shell of the microcapsules through droplet microfluidic technology, and stable with soft microcapsules encapsulating multiphase oil cores have been successfully prepared. At the same time, the textural properties of microcapsules are quantized, which are related to human sensory properties. The developed stable and soft microcapsules which have the properties of sensory comfort are expected to be applied in the personal care industry and a variety of fields.

In vitro gastrointestinal digestion of highland barley protein: identification and characterization of novel bioactive peptides involved in gut cholecystokinin secretion

BACKGROUND

The satiety hormone cholecystokinin (CCK) plays an important role in food intake inhibition. Its secretion is regulated by dietary components. The search for bioactive compounds that induce CCK secretion is currently an active area of research. The objective of this study was to evaluate the ability of highland barley protein digest (HBPD) to stimulate CCK secretion in vitro and in vivo and identify the responsible peptide sequences.

RESULTS

HBPD was prepared by in vitro gastrointestinal digestion model. Peptides of <1000 Da in HBPD accounted for 82%. HBPD was rich in essential amino acids Leu, Phe and Val, but lack in sulfur amino acids Met and Cys. HBPD treatment at a concentration of 5 mg mL-1 significantly stimulated CCK secretion from enteroendocrine STC-1 cells (P < 0.05). Moreover, oral gavage with HBPD in mice significantly increased plasma CCK level. Chromatographic separation was performed to isolate peptide fractions involved in CCK secretion and peptide sequence was determined by ultra-performance liquid chromatography-tandem mass spectrometry. Two novel CCK-releasing peptides, PDLP and YRIVPL, were pointed out for their outstanding CCK secretagogue activity.

CONCLUSION

This study demonstrated for the first time that HBPD had an ability to stimulate CCK secretion in vitro and in vivo and determined the bioactive peptides exerting CCK secretagogue activity in HBPD. © 2023 Society of Chemical Industry.

Recent Trends of Microfluidics in Food Science and Technology: Fabrications and Applications

The development of novel materials with microstructures is now a trend in food science and technology. These microscale materials may be applied across all steps in food manufacturing, from raw materials to the final food products, as well as in the packaging, transport, and storage processes. Microfluidics is an advanced technology for controlling fluids in a microscale channel (1~100 μm), which integrates engineering, physics, chemistry, nanotechnology, etc. This technology allows unit operations to occur in devices that are closer in size to the expected structural elements. Therefore, microfluidics is considered a promising technology to develop micro/nanostructures for delivery purposes to improve the quality and safety of foods. This review concentrates on the recent developments of microfluidic systems and their novel applications in food science and technology, including microfibers/films via microfluidic spinning technology for food packaging, droplet microfluidics for food micro-/nanoemulsifications and encapsulations, etc.

Fabrication of zein-modified starch nanoparticle complexes via microfluidic chip and encapsulation of nisin

A microfluidic chip is a micro-reactor that precisely manipulates and controls fluids. Zein is a group of prolamines extracted from corn that can form self-assembled nanoparticles in water or a low concentration of ethanol in a microfluidic chip. However, the zein nanoparticles have stability issues, especially in a neutral pH environment due to the proximity of the isoelectric point. This study was designed 1) to evaluate the effect of octenyl succinic anhydride (OSA) modified starch on the stability of zein nanoparticles formed using a microfluidic chip and 2) to apply the zein-OSA starch for encapsulation of nisin and evaluate its anti-microbial activity in a model food matrix. A T-junction configuration of the microfluidic chip was used to fabricate the zein nanoparticles using 1% or 2% zein solution and 0–10% (w/w) of OSA starch solution. The stability of the nanoparticles in various ionic strength environments was assessed. Encapsulation efficiency and anti-microbial activity of nisin in the zein nanoparticles against Listeria monocytogenes in a fresh cheese were measured. As the concentration of OSA starch increased from 0 to 10%, effective diameter increased from 117.8 ± 14.5 to 198.7 ± 13.9 nm without affecting polydispersity indexes and zeta-potential changed toward that of the modified starch indicating the zein surface coverage by the OSA starch. The zein-OSA starch nanoparticle complexes were more stable at various sodium chloride concentrations than the zein nanoparticles without OSA starch. The encapsulation efficiency of nisin was positively correlated with the OSA starch concentration. The anti-microbial activity of nisin in the fresh cheese also increased until 3-days of storage as the concentration of the OSA starch increased, which presented both a potential and challenge toward applications.

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Microfluidic chip formed zein nanoparticles with OSA-modified starch.

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Zein nanoparticle size and stability were affected by zein and modified starch concentration.

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Nisin was encapsulated in the zein nanoparticles via microfluidic chip.

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Anti-microbial activity of nisin was improved by the encapsulation.

Microfluidic enhancement of self-assembly systems

Dynamic, kinetically-controlled, self-assembly processes are commonly observed in nature and are capable of creating intricate, functional architectures from simple precursors. However, notably, much of the research into molecular self-assembly has been performed using conventional bulk techniques where the resultant species are dictated by thermodynamic stability to yield relatively simple assemblies. Whereas, the environmental control offered by microfluidic systems offers methods to achieve non-equilibrium reaction conditions capable of increasingly sophisticated self-assembled structures. Alterations to the immediate microenvironment during the assembly of the molecules is possible, providing the basis for kinetically-controlled assembly. This review examines the key mechanism offered by microfluidic systems and the architectures required to access them. The mechanisms include diffusion-led mixing, shear gradient alignment, spatial and temporal confinement, and structural templates in multiphase systems. The works are selected and categorised in terms of the microfluidic approaches taken rather than the chemical constructs which are formed.

Biopolymer Microparticles Prepared by Microfluidics for Biomedical Applications

Biopolymers are macromolecules that are derived from natural sources and have attractive properties for a plethora of biomedical applications due to their biocompatibility, biodegradability, low antigenicity, and high bioactivity. Microfluidics has emerged as a powerful approach for fabricating polymeric microparticles (MPs) with designed structures and compositions through precise manipulation of multiphasic flows at the microscale. The synergistic combination of materials chemistry afforded by biopolymers and precision provided by microfluidic capabilities make it possible to design engineered biopolymer-based MPs with well-defined physicochemical properties that are capable of enabling an efficient delivery of therapeutics, 3D culture of cells, and sensing of biomolecules. Here, an overview of microfluidic approaches is provided for the design and fabrication of functional MPs from three classes of biopolymers including polysaccharides, proteins, and microbial polymers, and their advances for biomedical applications are highlighted. An outlook into the future research on microfluidically-produced biopolymer MPs for biomedical applications is also provided.

Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms

BACKGROUND

Pectin is an intriguing polymer, which is usually regarded as a byproduct from agricultural and biological processes. In previous studies, ultrasound treatment has been explored to improve the functionality of pectin but most of that work focused on aspects of molecular structure and the chemical properties of pectin. In this study, we utilized ultrasound treatment to modify the physiochemical properties of pectin. Using ultrasound treatment, we evaluated the emulsifying capability of pectin as a function of ultrasonic time and power density, using a response surface approach. A very potent yet unstable coffee-like aroma compound, 2-furfurylthiol, was also used for comparing the encapsulation feasibility of emulsion made with original pectin and ultrasound-treated pectin.

RESULTS

Our results showed that the particle size of pectin was highly correlated with power density and ultrasound time. Approximately 370 nm of pectin particle size could be reached at a power density of 1.06 W mL^-1 for 40 min. Ultrasound treatment increased emulsion droplet size but significantly improved emulsifying capacities, such as centrifugal stability and surface loading, although it was highly dependent upon the ultrasound treatment condition. When used as the encapsulation wall material, the ultrasound-modified pectin had significantly enhanced performance compared with the original, in terms of flavor retention over time at 45 °C and 65 °C.

CONCLUSION

Ultrasound treatment was able to modify the physiochemical properties of pectin, which thus improved emulsification stability and encapsulation feasibility by forming a thicker layer at the oil / water interface to protect the core materials. © 2019 Society of Chemical Industry.

Numerical simulations of wall contact angle effects on droplet size during step emulsification

Terrace-based microfluidic devices are currently used to prepare highly monodisperse micro-droplets. Droplets are generated due to the spontaneous pressure drop induced by the Laplace pressure, and so the flow rate of a dispersed phase has little effect on droplet size. As a result, control over the droplet is limited once a step emulsification device has been fabricated. In this work, a terrace model was established to study the effect of the wall contact angle on droplet size based on computational fluid dynamics simulations. The results for contact angles from 140° to 180° show that a lower contact angle induces wall-wetting, increasing the droplet size. The Laplace pressure equations for droplet generation were determined based on combining pressure change curves with theoretical analyses, to provide a theoretical basis for controlling and handling droplets generated through step emulsification.

A study on the effects of wall contact angle makes it more flexible to predict and control the size of droplets generated in step emulsification.