Encapsulation of gallic acid in alginate/lactoferrin composite hydrogels: Physical properties and gallic acid diffusion

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2024-10-29 DOI:10.1016/j.foodhyd.2024.110784

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引用次数: 0

Abstract

Alginate hydrogel is commonly utilized to encapsulate hydrophilic polyphenols because of its biocompatibility and flexibility. However, encapsulation with neat alginate gel is prone to uncontrolled compound diffusion during gel formation and storage. Previous research have demonstrated the electrostatic complexation of lactoferrin and alginate, nonetheless, no study has been reported on the combination of these polymers as hydrophilic polyphenol encapsulation agent. Therefore, this research aims to explore the encapsulation of gallic acid (GA), a representative of water-soluble polyphenol, in the lactoferrin-alginate composite hydrogel. The composite hydrogel of sodium alginate-lactoferrin (S-L) was prepared in solid-basis ratios of 1:0, 1:1, 2:0, 2:1, 2:2, and 2:3. The evaluation was conducted on the alginate-lactoferrin mixture viscosity, gel syneresis, gel strength and stiffness, dried gel rehydration properties, porosity, GA diffusion, and gel microstructure. Images of SEM and CLSM microscopy revealed relatively compact structures created by evenly distributed lactoferrin in the hydrogel system. According to the gel electrophoresis analysis, composite alginate-lactoferrin gel hindered the diffusion of compounds with molecular weight >50 kDa. The addition of lactoferrin to the GA-loaded alginate composite hydrogel significantly increased the retention of GA (87.1–92.2%) in the gel. The GA-loaded composite hydrogel with the alginate to lactoferrin ratio of 2:1 and 2:2 (pH 5.24–5.43) exhibited significantly better (P > 0.05) gallic acid retention compared to the neat alginate hydrogel (pH 5.16) in their natural pH. FTIR analysis revealed a hydrogen bond between lactoferrin and the gallic acid phenolic group, while the zeta-potential analysis showed the intermolecular interaction between positive-charged lactoferrin and negative-charged alginate. This work provides important information for the development of hydrogel-based polyphenol encapsulating materials.

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没食子酸在海藻酸/乳铁蛋白复合水凝胶中的封装：物理性质和没食子酸扩散

藻酸盐水凝胶具有生物相容性和柔韧性，通常用于封装亲水性多酚。然而，在凝胶形成和储存过程中，使用纯海藻酸凝胶进行封装容易造成化合物扩散失控。以前的研究已经证明了乳铁蛋白和海藻酸盐的静电复合物，但还没有关于将这两种聚合物结合起来作为亲水性多酚封装剂的研究报告。因此，本研究旨在探索水溶性多酚的代表--没食子酸（GA）在乳铁蛋白-海藻酸盐复合水凝胶中的封装。海藻酸钠-乳铁蛋白（S-L）复合水凝胶的固基比分别为 1:0、1:1、2:0、2:1、2:2 和 2:3。对藻酸盐-乳铁蛋白混合物的粘度、凝胶滞后性、凝胶强度和硬度、干燥凝胶的再水化性能、孔隙率、GA 扩散和凝胶微观结构进行了评估。SEM 和 CLSM 显微镜图像显示，水凝胶体系中均匀分布的乳铁蛋白形成了相对紧凑的结构。凝胶电泳分析表明，海藻酸盐-乳铁蛋白复合凝胶阻碍了分子量为 50 kDa 的化合物的扩散。在负载 GA 的海藻酸盐复合水凝胶中添加乳铁蛋白，可显著提高 GA 在凝胶中的保留率（87.1%-92.2%）。海藻酸与乳铁蛋白的比例为 2:1 和 2:2（pH 值为 5.24-5.43）的 GA 负载复合水凝胶与天然 pH 值为 5.16 的纯海藻酸水凝胶相比，没食子酸的保留率明显更高（P > 0.05）。傅立叶变换红外光谱分析显示了乳铁蛋白与没食子酸酚基之间的氢键，而ZETA电位分析则显示了带正电荷的乳铁蛋白与带负电荷的海藻酸之间的分子间相互作用。这项工作为开发基于水凝胶的多酚封装材料提供了重要信息。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.