Food Hydrocolloids for Health最新文献

{"title":"Encapsulation of yarrow phenolic compounds in lupin protein nanoemulsions increases stability during gastrointestinal transit and delivery in the colon","authors":"María de las Nieves Siles-Sánchez ,&nbsp;Laura Jaime ,&nbsp;Milena Corredig ,&nbsp;Susana Santoyo ,&nbsp;Elena Arranz","doi":"10.1016/j.fhfh.2024.100186","DOIUrl":"10.1016/j.fhfh.2024.100186","url":null,"abstract":"<div><div>This study aimed to assess the behaviour of phenolic compounds from yarrow extract encapsulated in nanoemulsions during <em>in vitro</em> gastrointestinal digestion. Oil-in-water nanoemulsions were developed using grape seed oil and lupin protein (LPI) as oil phase and emulsifier, respectively. The use of 6 % LPI including 1 mg/mL of yarrow extract resulted in nanoemulsions with a homogeneous particle size distribution (200 nm) and an encapsulation efficiency of 85.6 %. During <em>in vitro</em> gastrointestinal digestion, most of the phenolics remained encapsulated, being protected from degradation. The <em>in vitro</em> bioavailability of the encapsulated phenolics was measured using a cell co-culture model (Caco-2/HT-29MTX). In this regard, nanoemulsions did not increase the bioavailability of yarrow phenolics, instead, they promoted their access to the colon. Finally, the antiproliferative activity was determined in Caco-2 cells, observing that the apical fraction inhibited cancer cells, indicating the bioefficacy of the non-absorbed phenolics. Thus, this study underscores the potential of LPI-stabilized nanoemulsions as a vehicle for protecting and delivering yarrow phenolics to the colon.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100186"},"PeriodicalIF":4.6,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pectin oligosaccharides from Citri Reticulatae Pericarpium ‘Chachi’ promote wound healing in HaCaT keratinocytes by enhancing cell proliferation and migration","authors":"Zhongcan Peng ,&nbsp;Shurong Tian ,&nbsp;Depo Yang ,&nbsp;Longping Zhu ,&nbsp;Jianing Zhang ,&nbsp;Wenfeng Li ,&nbsp;Guodong Zheng ,&nbsp;Zhimin Zhao","doi":"10.1016/j.fhfh.2024.100185","DOIUrl":"10.1016/j.fhfh.2024.100185","url":null,"abstract":"<div><div>Citri Reticulatae Pericarpium ‘Chachi’ (<em>Citrus reticulata</em> ‘Chachi’) is a traditional Chinese medicine with dual medicinal and dietary uses. As its main component, pectin exhibited various biological activities. However, research and development on it, especially pectin oligosaccharides, remain limited. In this study, ‘Chachi’ pectin oligosaccharides (CPOS) was extracted and prepared for the first time, resulting in the purification of two oligosaccharide components, CPOS3 and CPOS4. Structural characterization of the predominant oligosaccharide, CPOS3, revealed it to be composed of a backbone α-D-Gal<em>p</em>A-(1→2)-α-L-Rha<em>p</em>-(1→4)-α-D-3-OAc-Gal<em>p</em>A-(1→4)-α-D-Gal<em>p</em>A-(1→4)-α-D-Gal<em>p</em>A and a side chain [→5)-α-L-Ara<em>f</em>-(1→]₄ attached at the C-4 of Rha<em>p</em>. Subsequent experiments have shown that CPOS3 can significantly promote the proliferation and migration of human immortalized keratinocyte cell. Further investigation revealed that it facilitated cell proliferation by stimulating DNA synthesis in the S phase of the cell cycle. Additionally, CPOS3 exhibited good thermal stability and rheological characteristics. Based on the good wound healing activity and favorable physicochemical properties of CPOS3, its prospects in the fields of wound dressings and tissue repair are promising.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100185"},"PeriodicalIF":4.6,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142661686","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green synthesis of silver nanoparticles from mulberry leaf through hot melt extrusion: Enhanced antioxidant, antibacterial, anti-inflammatory, antidiabetic, and anticancer properties","authors":"Hyun-Bok Kim ,&nbsp;Han-Sol You ,&nbsp;Su-ji Ryu ,&nbsp;Ha-Yeon Lee ,&nbsp;Jong-Suep Baek","doi":"10.1016/j.fhfh.2024.100184","DOIUrl":"10.1016/j.fhfh.2024.100184","url":null,"abstract":"<div><div>In this study, mulberry leaf (ML) extract, along with ML processed by hot melt extrusion (HME) (HML), and ML processed by HME with biopolymer (HMLE), were utilized for the eco-friendly synthesis of silver nanoparticles (AgNPs). The physicochemical properties of AgNPs synthesized from ML, HML, and HMLE extracts were characterized using UV–Vis spectrophotometry, zeta potential analysis, transmission electron microscopy (TEM), dynamic light scattering (DLS), energy dispersive spectroscopy (EDS), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). HME processing enhanced the active ingredients in the ML extract and increased the reduction efficiency of Ag ions. In the ABTS radical scavenging activity assay, AgNPs synthesized from HMLE (F3) exhibited the highest antioxidant activity with the lowest IC₅₀ value. F3 also demonstrated the lowest minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. In the disk diffusion test, F3 showed the largest zone of inhibition, indicating the highest antimicrobial activity. In the anti-inflammatory assay using albumin inhibition, F3 achieved the highest inhibition rate, followed by the HMLE extract. In contrast, the extract group exhibited no activity in the antidiabetic test, while the AgNPs group showed the highest antidiabetic activity in F3. Additionally, F3 demonstrated the most potent anticancer activity against breast cancer cells, resulting in the lowest cell viability. Overall, this study suggests that AgNPs synthesized using ML extract enhanced via HME processing exhibit superior physiological activities compared to those synthesized using unprocessed ML extract.</div></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100184"},"PeriodicalIF":4.6,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142527913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese","authors":"Sabahu Noor ,&nbsp;Sunil Kumar ,&nbsp;Hina F. Bhat ,&nbsp;Abdo Hassoun ,&nbsp;Rana Muhammad Aadil ,&nbsp;S.A. Khandi ,&nbsp;Mandeep S. Azad ,&nbsp;Gholamreza Abdi ,&nbsp;Zuhaib F. Bhat","doi":"10.1016/j.fhfh.2024.100183","DOIUrl":"10.1016/j.fhfh.2024.100183","url":null,"abstract":"<div><p>The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%) of <em>Catharanthus roseus</em> leaf extract-based nanoparticles (Cat-Ros-NPs) synthesised following a green method. The cheese samples were packaged within the treated film (T₂, containing 2.0% Cat-Ros-NPs) and compared with control samples [control (cheese samples without any film), T₀ (cheese samples within the films without any bioactive agent) and T₁ {cheese samples within the films containing 2.0% <em>C. roseus</em> leaf extract (Cat-Ros-Ext)}] during 90 days trial (4±1 °C). The addition of bioactive agents (Cat-Ros-Ext or Cat-Ros-NPs) increased the thickness (µm) as well as density (g/ml) of the film, thereby decreasing the transmittance (%), solubility (%), moisture content (%), and water-vapour transmission rate (mg/mt²). Both the bioactive agents increased the redness (a*) and yellowness (b*) whereas decreased the brightness (L*) of the film. The films enhanced the antioxidant and antimicrobial properties of the enclosed cheese samples during storage and the highest values were recorded for the samples packed within T₂ films. The cheese samples packaged within T₂ and T₁ films showed significantly lower values for lipid oxidation and microbial counts. This positive effect of the films (T₂ and T₁) was also recorded on protein oxidation (total-carbonyl content) after day 30 and sensory quality after day 60. Our results indicate the successful use of silkworm pupae protein for the development of bioactive packaging for cheddar cheese.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100183"},"PeriodicalIF":4.6,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000086/pdfft?md5=4d4c151ae03d4ae3f48cbafa7c9597b9&pid=1-s2.0-S2667025924000086-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141984889","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Re-processing of pharmaceutical herb residues using isolated probiotics from plant sources and their beneficial effects on diarrhea","authors":"Samima Yeasmin ,&nbsp;Abu Naser Md Nayeem ,&nbsp;Anjumanara khatun ,&nbsp;ABM Ashraful ,&nbsp;Muhsi Faiaz ,&nbsp;Shumaia Parvin ,&nbsp;Most. Afia Akhtar ,&nbsp;Md Aziz Abdur Rahman ,&nbsp;Md Abu Reza ,&nbsp;Athanasios Alexiou ,&nbsp;Marios Papadakis ,&nbsp;Nermeen N. Welson ,&nbsp;Mohamed H. Mahmoud ,&nbsp;Gaber El-Saber Batiha ,&nbsp;Ronok Zahan","doi":"10.1016/j.fhfh.2024.100181","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100181","url":null,"abstract":"<div><p>This study aims to use hot aqueous extract of herbal residue (HRE) to enhance bacterial growth and possess anti-diarrheal effects. In this study, lactobacillus species <em>L. brevis</em> (SAM-1), <em>Lactobacillus plantarum</em> (SAM-2), and <em>Lactobacillus herbinensis</em> (SAM-3) were isolated from date palm sap (collected in winter season). Square Pharmaceuticals PLC, Bangladesh provided herbal residues ‘Adovas’ which is non-sedating herbal cough syrup with sixteen common herbs including Adhatoda vasica. In our observation, HRE increased the number of colonies in MRS media. In the anti-diarrheal study by castor oil and magnesium sulphate-induced diarrheal mouse model, SAM-1 and 2 with or without HRE showed almost similar results. After initial morphological characterization, tests such as resistance to low pH, bile salt and survival capability in gastric simulated fluid (GSF) were performed to confirm them as a probiotic candidate. All three isolates were gram-positive bacteria and could grow in a mesophilic range of temperatures. The isolates were catalase-negative and were able to coagulate milk after overnight incubation. As the isolates exhibited resistance to low pH and could tolerate bile salts, they may survive in the stomach and intestine, thus making them a promising probiotic candidate. The isolated probiotics and HRE inhibited diarrheal and restored the body's electrolytes. Interestingly, SAM-2 showed higher efficacy than the standard drug (Loperamide), while SAM-1 showed a similar effect and SAM-3, had less effect than Loperamide. The findings suggest that probiotics and herbal residue could contribute to diarrhoeal disease prevention, which might be an alternative to a synthetic standard drug (Loperamide).</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100181"},"PeriodicalIF":4.6,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000062/pdfft?md5=74ade19406a0f4ff223016a68aac7412&pid=1-s2.0-S2667025924000062-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141595211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating next-generation edible packaging: Protein-based films and coatings for delivering active compounds","authors":"Myat Noe Khin ,&nbsp;Shabbir Ahammed ,&nbsp;Md. Murtuza Kamal ,&nbsp;Md Nazmus Saqib ,&nbsp;Fei Liu ,&nbsp;Fang Zhong","doi":"10.1016/j.fhfh.2024.100182","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100182","url":null,"abstract":"<div><p>Edible film and coating are nutritious and beneficial for the host as those are consumed with food. Among various edible films and coatings, this review focused on protein-based films and coatings due to their potential application as a carrier for bioactive compounds in the food and biomedical industries. Bioactive compounds such as probiotics, prebiotics, and phenolic compounds have shown promise in maintaining intestinal health. They enhance immune response, lower inflammation in gastrointestinal illnesses, and help to prevent colon cancer. However, these bioactive compounds are often susceptible to environmental factors such as temperature, oxygen, pH etc. Consequently, encapsulation of these compounds becomes essential to protect them from potential damage and ensure the delivery of these compounds into the host body while retaining their intended functional properties. Current trends involve incorporating phenolic compounds into films or encapsulating probiotics and prebiotics as core materials using different wall materials. These encapsulated compounds can be intake with the food. Ongoing research endeavors are dedicated to improve the mechanical properties or functional properties of edible films and coatings separately. This review aims to overcome existing limitations of encapsulation of bioactive compounds into various types of protein film and enhance the functionality and health benefits and unlock the application of protein-based edible films and coating in the food industry.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100182"},"PeriodicalIF":4.6,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000074/pdfft?md5=1483309d93a5632ea51e8cdeb317e6da&pid=1-s2.0-S2667025924000074-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141486373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances on antimicrobial peptide and polysaccharide hydrogels","authors":"Serena Lam ,&nbsp;Amanda Clairoux ,&nbsp;Chibuike C. Udenigwe","doi":"10.1016/j.fhfh.2024.100180","DOIUrl":"10.1016/j.fhfh.2024.100180","url":null,"abstract":"<div><p>The three-dimensional structure and network that compose naturally or synthetically derived polymers, such as hydrogels, allow for a wide variety in customization of the biomaterial characteristics, thus resulting in various applications. In medical care, hydrogels formed by intrinsic or exogenous antimicrobial components can act as effective vehicles for the administration of drugs and bioactive compounds, as alternatives to traditional wound dressings, and as antimicrobial coatings on implanted medical devices. In food safety, hydrogels with antimicrobial properties are desirable as food spoilage inhibitors. There has been a recent heightened focus on naturally derived hydrogels, due to their cost effectiveness and lack of concern for toxicity, which enhance their potential for a variety of food and biomedical applications. This concise review focuses on the recent advances of naturally derived peptide and polysaccharide antimicrobial hydrogels in the biomedical and food industries.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"6 ","pages":"Article 100180"},"PeriodicalIF":4.6,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000050/pdfft?md5=87fff37bfdb165acb92932ccedfe2803&pid=1-s2.0-S2667025924000050-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141391836","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)","authors":"Marie Madeleine Nanga Ndjang ,&nbsp;Julie Mathilde Klang ,&nbsp;Bilkissou Njapndounke ,&nbsp;Marius Edith Kouam Foko ,&nbsp;Jean Roger Dongmo ,&nbsp;Michael Hermann Kengne Kamdem ,&nbsp;Jordan Lembe Tonga ,&nbsp;Edwin Mpho Mmutlane ,&nbsp;Derek Tantoh Ndinteh ,&nbsp;Eugenie Kayitesi ,&nbsp;François Ngoufack Zambou","doi":"10.1016/j.fhfh.2024.100179","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100179","url":null,"abstract":"<div><p>Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of <em>Triumffeta pentendra</em> gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100179"},"PeriodicalIF":1.9,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000049/pdfft?md5=8db74cdfb708a1ca2a18672180fe808b&pid=1-s2.0-S2667025924000049-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140647121","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microencapsulation of curcumin by complex coacervation of lactoferrin and carboxymethyl tara gum for incorporation into edible films","authors":"Barbara da Silva Soares ,&nbsp;Augusto Bene Tomé Constantino ,&nbsp;Edwin Elard Garcia-Rojas","doi":"10.1016/j.fhfh.2024.100178","DOIUrl":"10.1016/j.fhfh.2024.100178","url":null,"abstract":"<div><p>Curcumin is a natural bioactive agent found in turmeric (Curcuma longa) with many health benefits, but with susceptibility to alkaline conditions, light, oxidation and heat. The present research aimed microencapsulate curcumin by complex coacervation using lactoferrin (LF) and carboxymethyl tara gum (CMTG) for application in edible films. The study of wall material formation was carried out by phase diagram, zeta potential and isothermal titration calorimetry. Curcumin was encapsulated by complex coacervation using different core-to-wall ratios and total biopolymer concentration. Finally, the microcapsules were used for the fabrication of edible gelatin-based films. The results showed that LF and CMTG could form complexes at pH 4.5 by electrostatic attraction with high affinity and optimum encapsulation efficiency of curcumin (74.78 %). The microcapsules protected curcumin during the oral and gastric phases with an average release in the intestinal phase of 81.81 %. After <em>in vitro</em> gastrointestinal digestion, the bioaccessibility of encapsulated curcumin was approximately 67 %. Curcumin microcapsules were added to edible gelatin films, which resulted in reduced light transmission and presence of antioxidant activity (FRAP and DPPH·⁺). The films containing microcapsules had their mechanical properties preserved. Therefore, curcumin-containing microcapsules formed by complex coacervation of LF/CMTG can be used in the production of edible films with high functional properties.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100178"},"PeriodicalIF":1.9,"publicationDate":"2024-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000037/pdfft?md5=4523387f3a84890892fdb479564314f8&pid=1-s2.0-S2667025924000037-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139636876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin","authors":"Seyedeh Fatemeh Mousavi ,&nbsp;Arash Koocheki ,&nbsp;Behrouz Ghorani ,&nbsp;Mohebbat Mohebbi","doi":"10.1016/j.fhfh.2024.100177","DOIUrl":"https://doi.org/10.1016/j.fhfh.2024.100177","url":null,"abstract":"<div><p>This study aimed to produce microgels by electrospraying of alginate/AHSG (<em>Alyssum homolocarpum</em> seed gum) dispersions at different mixing ratios (1:0, 3:1, 1:1) for encapsulation of curcumin. Addition of AHSG to alginate increased the ζ-potential while it reduced the viscosity of the dispersions. Increased alginate to AHSG ratio resulted in smaller microgels and more uniform morphology. Results confirmed that curcumin was physically entrapped within the microgels matrix. As the alginate to AHSG ratio decreased, the microgel's encapsulation efficiency and thermal stability (∆H) increased from 87.76 to 95.85 % and 23.84 to 40.33 (J/g), respectivly. The lowest curcumin release rate during storage was for 3:1 alginate:AHSG microgel (41.4 %). The microgels provided more protection for curcumin against UV irradiation. The release profiles of curcumin from microgels during in vitro digestion were controlled by the Fickian diffusion phenomenon. Overall, these results indicated that electrosprayed alginate/AHSG microgels enhanced the photostability and improved the controlled release of curcumin throughout the gastrointestinal tract.</p></div>","PeriodicalId":12385,"journal":{"name":"Food Hydrocolloids for Health","volume":"5 ","pages":"Article 100177"},"PeriodicalIF":1.9,"publicationDate":"2024-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2667025924000025/pdfft?md5=86230f81a09bb07738909cd05be84297&pid=1-s2.0-S2667025924000025-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139653319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}