Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance

Abstract

The aim of this work was to develop edible encapsulation structures based on gelatincoated ι-carrageenan hydrogel beads, and to study the impact of incorporating different phenolic compounds within them in their microstructure, physic-chemical properties and release performance. The developed capsules were produced in aqueous solutions and mild conditions (i.e. suitable for food applications and sensitive bioactive compounds) by electric field-aided extrusion of ι-carrageenan solutions onto a gelatin bath containing calcium chloride, and exhibited shape-memory behaviour upon rehydration in water after freeze-drying. The impact of loading them with gallic acid, catechin, chlorogenic acid and tannic acid was evaluated, and the results showed that only tannic acid could be efficiently incorporated within the hydrogel structures, while it limited the binding of the gelatin coating and altered the structure and thermal properties of the capsules. Reducing the concentration of tannic acid minimized its impact on the structure of the beads without negatively affecting its release, which was found to be however affected by the capsule size. The potential of these structures for the encapsulation of hydrophobic compounds was also anticipated.

Implementation of a differentiated approach to the use of microwaves processing in the production of gelatin jellies

“…Moreover, this trend was typical for all production methods (traditional> microwave with gelatin swelling> microwave without gelatin swelling). This confirms that the formation of the structure of gelatin jellies based on extracts is associated with proteinpolyphenol interaction and cross-linking [27,28]. The more the extracts contain anthocyanins and other polyphenols with a branched structure and the higher their molecular mobility [29], the more pronounced the plastic properties of gelatin jellies.…”

Gelatin-Graphene Oxide Nanocomposite Hydrogels for Kluyveromyces lactis Encapsulation: Potential Applications in Probiotics and Bioreactor Packings

“…Encapsulation of bioactive compounds or whole cells for oral administration has been achieved with the aid of several materials, including collagen, gelatin, alginate, chitosan, gum Arabic, maltodextrin, starch, sodium caseinate, polyvinyl alcohol, polyethylene glycol, and polyacrylic acid [15][16][17][18][19]. Polymeric materials, particularly hydrogels, have been described as the preferred choice due to characteristics such as hydrophilic porous matrix, flexibility, high biocompatibility and biodegradability, prolonged consistency, userfriendliness, low cost, and ease of access [20][21][22]. To aid in finding its optimal parameters, there have been several experimental and in silico studies that confirm a strong dependency on solubility, high degree of functional design space, surface multivalency, facile chemical modification, high stability, and ease of integration with other materials such as lipids and nanoparticles [23][24][25][26].…”

Hydrogel: Diversity of Structures and Applications in Food Science

“…In the past decades, there are numerous reports on the application of hydrogels as encapsulation systems in food field. [597][598][599][600] Compared with that in the food field, there are more researches on the use of hydrogels in encapsulation in the medical areas, which are worthy of reference for the scientists of food industry. From a structural point of view, microgels, nanogels, core-shell-structured hydrogels, emulsion hydrogels, and hydrogel nanoparticles are more suitable as platform for encapsulation.…”