Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-10 DOI:10.1016/j.fochx.2025.102359

Guangmin Liu , Yuxuan Wang , Jingyi Yang , Yaqin Wang , Hongju He , Like Mao

{"title":"Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives","authors":"Guangmin Liu , Yuxuan Wang , Jingyi Yang , Yaqin Wang , Hongju He , Like Mao","doi":"10.1016/j.fochx.2025.102359","DOIUrl":null,"url":null,"abstract":"<div><div>Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion. FTIR analysis confirmed no interactions between alginate hydrogel and monoglyceride oleogel, nor covalent bonds formation between alginate and the polysaccharides. The bigels were tested for simultaneously delivery of epigallocatechin gallate and curcumin, and the results showed that bead structures significantly influenced their release. Among all tested bigels, pectin and carrageenan beads exhibited the highest cumulative release in simulated intestinal fluid. The results suggested that polysaccharides effectively modified the physicochemical properties of alginate-based bigel beads, leading to adjustable release of the incorporated bioactives.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"27 ","pages":"Article 102359"},"PeriodicalIF":6.5000,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525002068","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion. FTIR analysis confirmed no interactions between alginate hydrogel and monoglyceride oleogel, nor covalent bonds formation between alginate and the polysaccharides. The bigels were tested for simultaneously delivery of epigallocatechin gallate and curcumin, and the results showed that bead structures significantly influenced their release. Among all tested bigels, pectin and carrageenan beads exhibited the highest cumulative release in simulated intestinal fluid. The results suggested that polysaccharides effectively modified the physicochemical properties of alginate-based bigel beads, leading to adjustable release of the incorporated bioactives.

查看原文本刊更多论文

不同多糖对海藻酸盐基Bigel微球结构的作用及生物活性物质的共递送

胶体是一种新型的软固体材料，在食品工业中越来越受到关注。本研究以海藻酸盐水凝胶和单甘油酯油凝胶为基础，制备了bigel微球，并通过添加各种多糖（果胶、卡拉胶、壳聚糖、黄原胶和魔芋胶）对其结构进行了改性。多糖的加入通常会增加颗粒的大小，降低颗粒的硬度，壳聚糖会降低模拟胃肠道消化过程中颗粒的收缩率和溶胀率。FTIR分析证实海藻酸盐水凝胶与单甘油酯油凝胶之间没有相互作用，海藻酸盐与多糖之间也没有形成共价键。实验结果表明，微球结构对其释放有显著影响。在所有测试的凝胶中，果胶和卡拉胶珠在模拟肠液中的累积释放量最高。结果表明，多糖可以有效地修饰海藻酸酯基bigel微球的理化性质，使其释放的生物活性可调节。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.