Influence of oleogel/hydrogel ratios and emulsifiers on structural and digestion properties of food-grade 3D printed bigels as carriers for quercetin and catechin

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-06-05 DOI:10.1016/j.foodhyd.2023.108948

Dengke Xie , Hong Hu , Qingrong Huang , Xuanxuan Lu

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引用次数: 3

Abstract

Bigels are system with great potential in 3D printing and bioactive compound delivery. In this study, 3D printed bigels based on candelilla wax oleogel and gelatin hydrogel were developed as delivery system for hydrophilic and lipophilic bioactives (namely, quercetin and catechin). Bigels with monoglyceride or lecithin formed stable gel system with 3D printing ability. Microstructural study found that changing of oleogel/hydrogel ratios (3:7, 5:5, and 7:3) under the presence of different emulsifiers (monoglyceride and lecithin) led to structural transformation of bigels from oleogel-in-hydrogel structure to hydrogel-in-oleogel or bicontinuous status. Low frequency-NMR analysis indicated that the signals of typical T₂ relaxation peak were changed accordingly with variations of oleogel/hydrogel ratio and using of different emulsifiers. XRD patterns of bigels revealed their crystalline peaks grew with increase of oleogel content. In vitro digestion study found that both oleogel/hydrogel ratio and emulsifiers used exhibited large influence on the lipolysis extent, release rate of quercetin and catechin from bigels. The highest release rate for catechin (53.37%) and quercetin (11.08%) were observed in bigels containing monoglyceride with 70% oleogel and lecithin with 30% oleogel after simulated digestion, respectively. This study provided valuable guidance for developing bigels as 3D printed food with potential in co-delivery of hydrophilic and lipophilic bioactives by adjusting oleogel/hydrogel ratios and emulsifiers used.

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油凝胶/水凝胶比例和乳化剂对作为槲皮素和儿茶素载体的食品级3D打印凝胶结构和消化性能的影响

Bigels是一种在3D打印和生物活性化合物输送方面具有巨大潜力的系统。在本研究中，我们开发了基于小蜡烛蜡油凝胶和明胶水凝胶的3D打印凝胶，作为亲水和亲脂生物活性物质(即槲皮素和儿茶素)的递送系统。与单甘油酯或卵磷脂形成稳定的凝胶体系，具有3D打印能力。微观结构研究发现，在不同乳化剂(单甘油酯和卵磷脂)存在下，油凝胶/水凝胶比例(3:7、5:5和7:3)的变化导致凝胶从油凝胶-水凝胶结构转变为水凝胶-油凝胶或双连续状态。低频核磁共振分析表明，典型T2弛豫峰的信号随油凝胶/水凝胶比的变化和乳化剂的使用而发生相应的变化。凝胶的XRD谱图显示，随着油凝胶含量的增加，凝胶的结晶峰逐渐增大。体外消化研究发现，油凝胶/水凝胶比和乳化剂对凝胶的脂解程度、槲皮素和儿茶素的释放率有较大影响。模拟消化后，单甘油酯(70%)和卵磷脂(30%)的释放率最高，分别为53.37%和11.08%。该研究为开发bigels作为3D打印食品提供了有价值的指导，通过调整油凝胶/水凝胶比例和乳化剂的使用，bigels具有共同递送亲水性和亲脂性生物活性的潜力。

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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.