Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols

Li, Qian; Duan, Mengran; Hou, Dan; Chen, Xiaoqiang; Shi, Jinglan; Zhou, Wei

doi:10.1016/j.foodhyd.2020.106274

Cited by 73 publications

(30 citation statements)

References 29 publications

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“…In the second zone (60–150 min), the process reached a plateau and finally attained 91.5%. Similar behavior was reported by Arriola et al [29] and Li et al [37] who evaluated the release of phenolic content from stevia and tea respectively from sodium alginate beads.…”

Section: Resultssupporting

confidence: 87%

Preparation of Teucrium polium extract-loaded chitosan-sodium lauryl sulfate beads and chitosan-alginate films for wound dressing application

Kharroubi¹,

Bellali

Karrat³

et al. 2021

AIMSPH

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<abstract> This study aimed to formulate sodium lauryl sulfate cross-linked chitosan beads and sodium alginate-chitosan films for designing a dressing that would shorten the healing time of skin wounds. <italic>Teucrium polium</italic> extract-loaded chitosan-sodium lauryl sulfate beads (CH-SLS) and chitosan-alginate (CH-ALG) films were prepared and characterized by using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) analysis, and scanning electron microscopy (SEM). The swelling properties of the CH-SLS beads were also analyzed in a water solution. The obtained <italic>Teucrium polium</italic> extract-loaded CH-SLS beads and CH-ALG films (TBF) were further incorporated into the commercial adhesive dressing. This TBF wound dressing was then investigated for evaluation of its wound healing potential in the mice using the excision wound model. Healing was assessed by the macroscopic appearance and the rate of wound contraction during 8 days. On day 4, the TBF-treated wounds exhibited 98% reduction in the wound area when they were compared with healing ointment, elastic adhesive dressing, and untreated wounds which were exhibited 63%, 43%, and 32%, respectively. Furthermore, the application of TBF dressing reduced skin wound rank scores and increased the percentage of wounds contraction. These results demonstrate that TBF dressing improves considerably the healing rate and the macroscopic wound appearance at a short delay and this application may have therapeutic benefits in wound healing. </abstract>

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Section: Resultssupporting

confidence: 87%

Preparation of Teucrium polium extract-loaded chitosan-sodium lauryl sulfate beads and chitosan-alginate films for wound dressing application

Kharroubi¹,

Bellali

Karrat³

et al. 2021

AIMSPH

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“…The encapsulation efficiency showed that most of the PSPA had been successfully loaded into KGM/SA‐boba, which was corroborated with previous studies that showed KGM/SA was suitable as an encapsulating material for small molecule compounds (Lu et al ., 2015; Pasukamonset et al ., 2016), although there was a partial loss of PSPA due to the leaching of the water‐soluble PSPA during the encapsulation process (Tsai et al ., 2017b). In this way, the incorporation of PSPA reduced the loss by reducing the effective diffusivity through the KGM/SA microstructure (Li et al ., 2021a). Indeed, given the tight porosity of KGM/SA‐boba, they acted as a solid barrier that obstructed the diffusion transport from the inside of the KGM/SA‐boba to the surface (Lozano‐Vazquez et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

“…Release properties in the simulated gastrointestinal environment of PSPA in KGM/SA‐boba were analysed according to the method of the previous reports with slight modifications (Li et al ., 2021a). Simulated gastric fluid (SGF) was prepared by mixing 0.5 g of KCl, 2.75 g of NaCl, 2.1 g of NaHCO 3 and 1.0 g of pepsin in 1 L of RO water, and adjusted to the pH value at 3.0 ± 0.1 with HCl.…”

Section: Methodsmentioning

confidence: 99%

Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity

Xiao

Feng

et al. 2022

Int J of Food Sci Tech

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Konjac glucomannan/sodium alginate composite edible boba (KGM/SA-boba) with good taste is very popular in China, and it is an outstanding carrier for health potential ingredients. In this work, KGM/ SA-boba were fortified with 0.25, 0.50, 0.75 and 1.00% purple sweet potato anthocyanin (PSPA), then characterised by the water distribution, texture, microstructure, in vitro release property of PSPA and antioxidant capacity. LF-NMR analysis demonstrated that the free water of KGM/SA-boba could transfer to tightly bound water with the addition of PSPA that made it with better water-binding ability, higher springiness and lower hardness. And the results of SEM and rheology showed that PSPA could stabilise the microstructure of KGM/SA-boba by forming more amorphous regions and hydrogen bonds proved by the results of DSC and FT-IR. Furthermore, 50% of PSPA in PSPA-fortified KGM/SA-boba can be released at the first hour in a simulated gastrointestinal environment. And the scavenging capacity of DPPH and ABTS of the PSPA-fortified KGM/SA-boba after digestion was higher than that of PSPA alone. Generally, PSPA could improve the texture while KGM/SA-boba in turn would make PSPA more stable in the gastrointestinal digestive system.

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“…Reported efficiency values by Pasukamonset et al [ 30 ] were from 75 to 85% for polyphenols from extracts of Clitoria ternatea petal flower in the alginate beads. In the study by Li et al [ 31 ], the authors tried to improve the encapsulation efficiency of tea polyphenols into alginate beads by inulin, Arabic gum or chitosan and observed that efficiency was 38.51%, 36.48%, 48.56% and 57.76%, respectively.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

Ćorković

Pichler

Ivić

et al. 2021

Gels

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Microencapsulation is a rapidly evolving technology that allows preservation of various high-value, but unstable, compounds, such as polyphenols and volatiles. These components of chokeberry juice are reported to have various health-promoting properties. In the present study, hydrogel beads with alginate or alginate and pectin as wall materials and chokeberry juice as active agent were prepared using Encapsulator B-390. The effects of different compositions of wall material as well as the duration of complexation (30 or 90 min) with hardening solution on microencapsulation of chokeberry polyphenols and volatiles were investigated. Spectrophotometric and HPLC analyses showed that beads with pectin addition contained higher concentrations of polyphenols and anthocyanins compared to those prepared with alginate. Antioxidant activities evaluated with FRAP, CUPRAC, DPPH, and ABTS assays followed the same trend. Encapsulation of volatiles which were determined using GC-MS analysis also depended on the composition of hydrogel beads and in some cases on the time of complexation. Results of this study showed that the selection of the wall material is a relevant factor determining the preservation of polyphenols and volatiles. The incorporation of bioactive compounds in hydrogel beads opens up a wide range of possibilities for the development of functional and innovative foods.

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Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols

Cited by 73 publications

References 29 publications

Preparation of <i>Teucrium polium</i> extract-loaded chitosan-sodium lauryl sulfate beads and chitosan-alginate films for wound dressing application

Preparation of <i>Teucrium polium</i> extract-loaded chitosan-sodium lauryl sulfate beads and chitosan-alginate films for wound dressing application

Anthocyanin‐fortified konjac glucomannan/sodium alginate composite edible boba: characteristics of texture, microstructure, in vitro release behaviour and antioxidant capacity

Microencapsulation of Chokeberry Polyphenols and Volatiles: Application of Alginate and Pectin as Wall Materials

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