Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation

Matalanis, Alison; Lesmes, Uri; Decker, Eric A.; McClements, David Julian

doi:10.1016/j.foodhyd.2010.04.009

Cited by 73 publications

(38 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The inner aqueous phase can then be gelled using an appropriate method (such as a temperature change or addition of a cross-linking agent), which leads to the formation of hydrogel particles with oil droplets trapped inside ( Figure 6). This method has been used to encapsulate lipid droplets within hydrogel particles consisting of protein (caseinate) and polysaccharides (pectin) [82]. The oil droplets, caseinate, and pectin were mixed together at neutral pH promoting separation into one phase that is rich in caseinate and another phase that is rich in pectin.…”

Section: Environment: Embedding Methodsmentioning

confidence: 99%

“…These types of flocculated emulsions may therefore be useful for forming reduced calorie products, or for creating novel textural attributes. This method has been used to encapsulate lipid droplets within hydrogel particles consisting of protein (caseinate) and polysaccharides (pectin) [82]. The oil droplets, caseinate, and pectin were mixed together at neutral pH promoting separation into one phase that is rich in caseinate and another phase that is rich in pectin.…”

Section: Droplet Spatial Distribution: Controlled Droplet Aggregationmentioning

confidence: 99%

See 1 more Smart Citation

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

View full text Add to dashboard Cite

Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

show abstract

Section: Environment: Embedding Methodsmentioning

confidence: 99%

Section: Droplet Spatial Distribution: Controlled Droplet Aggregationmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

View full text Add to dashboard Cite

show abstract

“…The relative location of these two layers can be attributed to a difference in density with the upper phase having a lower density (~1.02 g/ml) than the lower phase (~1.04 g/ml) 12 . Thus, equal weights of 6% w/w sodium caseinate and 6% w/w pectin stock solutions were mixed together, the pH was checked and adjusted to pH 7 if necessary with 4 M sodium hydroxide, and the mixture was then stirred for 30 min (Stedfast Stirrer Model SL 1200, Thermo Fisher Scientific, Waltham, MA).…”

Section: Formation Of Phase Separated Biopolymer Mixturesmentioning

confidence: 99%

“…12 Since food proteins have been shown to have good antioxidant properties, 13,14 incorporating emulsified oil into the dispersed protein-rich phase should help protect against lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

Matalanis

McClements

2011

Food Biophysics

Self Cite

View full text Add to dashboard Cite

Filled hydrogel particles can be used to encapsulate, protect, and deliver lipophilic components. In this study, we investigated the influence of preparation conditions on the size of filled hydrogel particles created using biopolymer phase separation and enzymatic cross-linking. We then investigated the stability of these particles to external stresses: pH (pH 2-8); heat (40°-90°C, 20 min); sodium chloride (0-500 mM); and calcium chloride (0-8 mM). Filled hydrogel particles were fabricated as follows: (i) high methoxy pectin, sodium caseinate, and caseinate-coated lipid droplets were mixed at pH 7 under conditions where phase separation due to thermodynamic incompatibility occurred; (ii) this mixture was acidified (pH 5) to induce adsorption of anionic pectin molecules around lipid-filled caseinate-rich particles; (iii) the caseinate within the particles was enzymatically cross-linked using transglutaminase. Three mixing conditions (0, 100, and 1,000 rpm) were tested during particle acidification. Particle size measurements indicated that larger particles were formed at 0 and 100 rpm than at 1,000 rpm. Under high pH conditions (pH 6-8), particles cross-linked with transglutaminase remained intact while control particles (not cross-linked) disintegrated. The addition of calcium to both control and crosslinked particles resulted in system gelation above 4 mM calcium chloride. Control and cross-linked particles remained stable to heating and to the addition of sodium chloride. Results from this study demonstrate the versatility and robustness of this delivery system for lipophilic bioactives.

show abstract

“…alginate-chitosan, pectin-casein, gelatin-starch, gelatin-pectin, and alginate-casein [11,97,120,121]. The encapsulation of lipids within coacervate-based hydrogel particles has been shown to delay their digestion by pancreatic lipases, which may be useful to controlled delivery systems for gastrointestinal applications [8].…”

Section: Coacervation-based Gelation Methodsmentioning

confidence: 99%

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

Zhang

Chen

et al. 2015

European Polymer Journal

Self Cite

161

View full text Add to dashboard Cite

Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation

Cited by 73 publications

References 39 publications

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Factors Influencing the Formation and Stability of Filled Hydrogel Particles Fabricated by Protein/Polysaccharide Phase Separation and Enzymatic Cross-Linking

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

Contact Info

Product

Resources

About