Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect

Fang, Mengxue; Ma, Fei; Yu, Li; Wang, Du; Wen, Chaoting; Zhang, Liangxiao; Li, Peiwu

doi:10.1016/j.foodhyd.2024.110437

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110437

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Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect

Mengxue Fang,

Fei Ma,

Li Yu

et al.

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2024

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Cited by 2 publications

References 139 publications

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Advancements of Biomacromolecular Hydrogel Applications in Food Nutrition and Health

Ye,

Sun,

Xiang

et al. 2024

J. Agric. Food Chem.

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Hydrogels exhibit remarkable degradability, biocompatibility and functionality, which position them as highly promising materials for applications within the food and pharmaceutical industries. Although many relevant studies on hydrogels have been reported in the chemical industry, materials, and other fields, there have been few reviews on their potential applications in food nutrition and human health. This study aims to address this gap by reviewing the functional properties of hydrogels and assessing their value in terms of food nutrition and human health. The use of hydrogels in preserving bioactive ingredients, food packaging and food distribution is delved into specifically in this review. Hydrogels can serve as cutting-edge materials for food packaging and delivery, ensuring the preservation of nutritional activity within food products, facilitating targeted delivery of bioactive compounds and regulating the digestion and absorption processes in the human body, thereby promoting human health. Moreover, hydrogels find applications in in vitro cell and tissue culture, human tissue repair, as well as chronic disease prevention and treatment. These broad applications have attracted great attention in the fields of human food nutrition and health. Ultimately, this paper serves as a valuable reference for further utilization and exploration of hydrogels in these respective fields.

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Advancements of Biomacromolecular Hydrogel Applications in Food Nutrition and Health

Ye,

Sun,

Xiang

et al. 2024

J. Agric. Food Chem.

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Microencapsulation of Extracts of Strawberry (Fragaria vesca) By-Products by Spray-Drying Using Individual and Binary/Ternary Blends of Biopolymers

Bastos,

Rocha,

Estevinho

2024

Molecules

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Valorization of agricultural and food by-products (agri-food waste) and maximum utilization of this raw material constitute a highly relevant topic worldwide. Agri-food waste contains different types of phytochemical compounds such as polyphenols, that display a set of biological properties, including anti-inflammatory, chemo-preventive, and immune-stimulating effects. In this work, the microencapsulation of strawberry (Fragaria vesca) plant extract was made by spray-drying using individual biopolymers, as well as binary and ternary blends of pectin, alginate, and carrageenan. The microparticle morphologies depended on the formulation used, and they had an average size between 0.01 μm and 16.3 μm considering a volume size distribution. The encapsulation efficiency ranged between 81 and 100%. The kinetic models of Korsmeyer–Peppas (R2: 0.35–0.94) and Baker–Lonsdale (R2: 0.73–1.0) were fitted to the experimental release profiles. In general, the releases followed a “Fickian Diffusion” mechanism, with total release times varying between 100 and 350 (ternary blends) seconds. The microparticles containing only quercetin (one of the main polyphenols in the plant) showed higher antioxidant power compared to the extract and empty particles. Finally, the addition of the different types of microparticles to the gelatine (2.7 mPa.s) and to the aloe vera gel (640 mPa.s) provoked small changes in the viscosity of the final gelatine (2.3 and 3.3 mPa.s) and of the aloe vera gel (621–653 mPa.s). At a visual level, it is possible to conclude that in the gelatine matrix, there was a slight variation in color, while in the aloe vera gel, no changes were registered. In conclusion, these microparticles present promising characteristics for food, nutraceutical, and cosmetic applications.

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Fabrication of resveratrol-loaded soy peptide nanogels with transglutaminase and in vitro gastrointestinal delivery and cholesterol-lowering effect

Cited by 2 publications

References 139 publications

Advancements of Biomacromolecular Hydrogel Applications in Food Nutrition and Health

Advancements of Biomacromolecular Hydrogel Applications in Food Nutrition and Health

Microencapsulation of Extracts of Strawberry (Fragaria vesca) By-Products by Spray-Drying Using Individual and Binary/Ternary Blends of Biopolymers

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