Bioactive compound-loaded food-grade bigels: (II) Delivery systems focusing on the bioaccessibility of chlorophylls and the effects of microstructure and 3D printing

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-30 DOI:10.1016/j.foodhyd.2025.111596

Andrêssa Silva Fernandes , Eduardo Jacob-Lopez , Leila Queiroz Zepka , Veridiana Vera de Rosso , María Roca

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引用次数: 0

Abstract

Bigels, as emerging biphasic systems, show great potential for bioactive compound delivery and as materials for 3D printing. In this study, food-grade bigels were developed as carriers of natural chlorophylls, designed also to support 3D printing applications. The bigels were formulated using agar-based hydrogels and carnauba wax-based oleogels at varying H:O ratios (80:20, 60:40, 40:60, 20:80). Natural chlorophyll extracts from Arthrospira platensis and Scenedesmus obliquus were selected due to their distinct chlorophyll profiles. The study focused on the effects of hydrogel:oleogel ratios (H:O) and 3D printing on the stability, micellarization, and bioaccessibility of chlorophylls during in vitro digestion. Microstructural analysis revealed that variations in the H:O ratio induced structural transitions in the bigels, shifting from an oleogel-in-hydrogel to a hydrogel-in-oleogel configuration. The in vitro digestion study demonstrated that both the H:O ratio and the 3D printing process substantially influenced chlorophyll bioaccessibility, with higher oleogel concentrations promoting greater micellization and bioaccessibility. For A. platensis extracts, the post-digestion chlorophyll profile was dominated by pheophytins, whereas S. obliquus extracts were predominantly composed of oxidized chlorophyll derivatives, such as 13²-OH-pheophytin. In SO-bigels, b series are more bioaccessible than a series. Notably, 3D printing altered the bigels' microstructure while enhancing total chlorophyll bioaccessibility. This study highlights the potential of bigels as effective delivery systems for natural chlorophylls, offering valuable insights into the modulation of bioaccessibility through H:O ratio adjustments and the integration of 3D printing technology.

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生物活性化合物负载食品级bigels: （II）专注于叶绿素生物可及性、微观结构和3D打印效应的输送系统

Bigels作为新兴的双相系统，在生物活性化合物输送和3D打印材料方面显示出巨大的潜力。在这项研究中，食品级bigels被开发为天然叶绿素的载体，也被设计为支持3D打印应用。用琼脂基水凝胶和巴西棕榈蜡基油凝胶在不同的H:O比（80:20,60:40,40:60,20:80）配制凝胶。选用platarthrospira和Scenedesmus obliquus的天然叶绿素提取物，因为它们的叶绿素特征不同。研究重点是水凝胶：油凝胶比例（H:O）和3D打印对体外消化过程中叶绿素稳定性、胶束化和生物可及性的影响。微观结构分析表明，氢氧比的变化引起了凝胶的结构转变，从油凝胶-水凝胶变为水凝胶-油凝胶。体外消化研究表明，H:O比和3D打印过程都对叶绿素的生物可及性有很大影响，较高的油凝胶浓度促进了更高的胶束化和生物可及性。平叶松提取物消化后的叶绿素主要由叶绿素组成，而斜叶松提取物主要由氧化的叶绿素衍生物组成，如132- oh -叶绿素。在SO-bigels中，b系列比a系列更具有生物可达性。值得注意的是，3D打印改变了bigels的微观结构，同时提高了总叶绿素的生物可及性。这项研究强调了bigels作为天然叶绿素有效输送系统的潜力，为通过H:O比例调节和3D打印技术的整合来调节生物可及性提供了有价值的见解。

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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.