Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment

Kazemi-Taskooh, Zahra; Varidi, Mehdi

doi:10.1016/j.foodhyd.2020.106205

Cited by 60 publications

(42 citation statements)

References 65 publications

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“…As the springiness decreases, the structure may break down into a few large pieces during the first compression, which results in hardly chewing, this is the reason for the increase in chewiness. Cohesiveness determines the strength of the internal bonds [ 33 ]. The concentration increases, and the cohesiveness is also elevated, indicating that the hydrogel structure is not easily destroyed, thus reflecting the denser network structure of the hydrogel [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

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Synthesis and Rheological Characterization of a Novel Salecan Hydrogel

et al. 2022

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Salecan (Sal) is a novel microbial polysaccharide. In the present research, thermal treatment was performed to fabricate Sal hydrogel. The effect of Sal concentration on water holding capacity, swelling properties, texture properties, and microstructure of the hydrogels was discussed. It was found that the equilibrium degree of swelling (EDS) of Sal hydrogels was above 1500%, inferred Sal was a highly hydrophilic polysaccharide. As Sal concentration increased from 3.5 to 8.0 wt%, the hardness increased from 0.88 to 2.07 N and the water hold capability (WHC) increased from 91.3% to 98.2%. Furthermore, the internal network structure of Sal hydrogel also became denser and more uniform. Rheological studies suggested that elastic hydrogel formed under the gelation process. All these results demonstrated that Sal hydrogel prepared by thermal treatment had good gelling properties, which opened up a new safe way for the preparation of Sal hydrogel and broadened the application range of Sal.

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Section: Resultsmentioning

confidence: 99%

“…Prior to the test, all test samples were brittle-broken with liquid nitrogen to expose to fresh brittle sections. Subsequently, each hydrogel was freeze-dried to remove adsorbed water and coated with a thin layer of gold for 80 s to increase conductivity [ 33 ]. The SEM observations were performed at an accelerating voltage of 30 kV.…”

Section: Methodsmentioning

confidence: 99%

Synthesis and Rheological Characterization of a Novel Salecan Hydrogel

et al. 2022

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“…However, mineral fortification can adversely influence the physical and sensory properties of foods, and the absorption and bioavailability of fortified minerals could be impeded by other food components such as phytates [ 151 ]. To overcome these challenges, research efforts have led to the development of effective protein–polysaccharide-based carriers for protection and delivery of minerals, especially iron [ 127 , 128 ]. Kazemi-Taskooh and Varidi [ 127 ] designed a composite cold-set hydrogel formulated with whey protein isolate and gellan gum as an iron delivery system.…”

Section: Applications Of Protein–polysaccharide Complexes/conjugates ...mentioning

confidence: 99%

“…To overcome these challenges, research efforts have led to the development of effective protein–polysaccharide-based carriers for protection and delivery of minerals, especially iron [ 127 , 128 ]. Kazemi-Taskooh and Varidi [ 127 ] designed a composite cold-set hydrogel formulated with whey protein isolate and gellan gum as an iron delivery system. The encapsulation efficiency of iron in hydrogel reached 94%, and was affected by total biopolymer concentration, protein/polysaccharide ratio, and iron concentration.…”

Section: Applications Of Protein–polysaccharide Complexes/conjugates ...mentioning

confidence: 99%

Maillard-Type Protein–Polysaccharide Conjugates and Electrostatic Protein–Polysaccharide Complexes as Delivery Vehicles for Food Bioactive Ingredients: Formation, Types, and Applications

Sun

Wang

et al. 2022

Gels

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Due to their combination of featured properties, protein and polysaccharide-based carriers show promising potential in food bioactive ingredient encapsulation, protection, and delivery. The formation of protein–polysaccharide complexes and conjugates involves non-covalent interactions and covalent interaction, respectively. The common types of protein–polysaccharide complex/conjugate-based bioactive ingredient delivery systems include emulsion (conventional emulsion, nanoemulsion, multiple emulsion, multilayered emulsion, and Pickering emulsion), microcapsule, hydrogel, and nanoparticle-based delivery systems. This review highlights the applications of protein–polysaccharide-based delivery vehicles in common bioactive ingredients including polyphenols, food proteins, bioactive peptides, carotenoids, vitamins, and minerals. The loaded food bioactive ingredients exhibited enhanced physicochemical stability, bioaccessibility, and sustained release in simulated gastrointestinal digestion. However, limited research has been conducted in determining the in vivo oral bioavailability of encapsulated bioactive compounds. An in vitro simulated gastrointestinal digestion model incorporating gut microbiota and a mucus layer is suggested for future studies.

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“…Gellan gum (GG) is a biodegradable and anionic microbial polysaccharide with a tetrasaccharide repeating unit (two β -(1 → 3)- d -glucose, one β -(1 → 4)- d -glucuronic acid, and one α -(1 → 4)- l -rhamnose) ( Chen et al, 2020 , Nooshkam and Varidi, 2021 ). It is widely used in the food industry due to its gelation, resistance to heat and pH at extremely low concentrations ( Kazemi-Taskooh & Varidi, 2021 ), and potential to stabilize oil-in-water emulsions through electro-steric mechanism ( Nooshkam & Varidi, 2020b ).…”

Section: Introductionmentioning

confidence: 99%