Aerogels based on proteins extracted from plant sources: Different production methodologies

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2025-03-28 DOI:10.1016/j.fbp.2025.03.011

Stefania Mottola , Stefano Cardea , Federica Montella , Mariarosa Scognamiglio , Mecit Halil Öztop , Iolanda De Marco , Seda Ersus

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引用次数: 0

Abstract

Aerogels based on protein offer an exciting and biodegradable solution for the delivery of proteins and nutrients in food supplements, and they can also be used as carriers for drug delivery. Comparing freeze drying with supercritical drying and five different protein sources (mallow leaves, sugar beet leaves, faba beans, pumpkin seeds, and sunflower seeds), it is observed that aerogels obtained by supercritical drying from mallow leaves and sugar beet leaves show a good homogeneous porosity, higher adsorption capacity (3.48 % after 48 h), and higher surface areas (127.2 and 259 m²/g). Consequently, these aerogels were chosen to conduct the impregnation of α-tocopherol (α-TOC), which was selected as a model drug to explore the feasibility of utilizing this aerogel for drug delivery. The amount of α-TOC loaded through the supercritical impregnation technique is approximately 0.5 mg_α-TOC/mg_aerogel for both the sugar beet and mallow aerogels. From the dissolution test, both aerogels allow a prolonged release of about 24 hours with respect to the pure α-TOC that occurs in 1 hour. By adjusting the pH value of the starting aqueous solution, the solubility of the protein in water was increased to obtain a homogeneous porosity dispersion.

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.