Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release

Zhang, Zipei; Zhang, Ruojie; Zou, Liqiang; McClements, David Julian

doi:10.1016/j.foodhyd.2016.03.015

Cited by 219 publications

(123 citation statements)

References 33 publications

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“…Innovative techniques such as nanoencapsulation are also used to further improve active compounds bioavailability and decrease systemic toxicity [124][125][126]. The variety of drugs for which the delivery can be targeted by brown algae sulfated polysaccharides include antitumor drugs [127], anti-tubercular drugs [128], peptide and protein drugs [129,130], antibiotics [131] etc.…”

Section: Brown Algae Sulfated Polysaccharides As Drug Delivery Systemmentioning

confidence: 99%

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

et al. 2020

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Over the years, brown algae bioactive polysaccharides laminarin, alginate and fucoidan have been isolated and used in functional foods, cosmeceutical and pharmaceutical industries. The extraction process of these polysaccharides includes several complex and time-consuming steps and the correct adjustment of extraction parameters (e.g., time, temperature, power, pressure, solvent and sample to solvent ratio) greatly influences the yield, physical, chemical and biochemical properties as well as their biological activities. This review includes the most recent conventional procedures for brown algae polysaccharides extraction along with advanced extraction techniques (microwave-assisted extraction, ultrasound assisted extraction, pressurized liquid extraction and enzymes assisted extraction) which can effectively improve extraction process. The influence of these extraction techniques and their individual parameters on yield, chemical structure and biological activities from the most current literature is discussed, along with their potential for commercial applications as bioactive compounds and drug delivery systems.(APS) is determined by algae species however it is also influenced by other factors causing inter-species variation, e.g., growth location and harvesting season [8]. Vast structural variation between the APS therefore presents a challenge in terms of pre-treatments application, extraction techniques and optimization, characterization of isolated fractions and determination of their biological properties.Chemical structure and yield of APS isolated from marine macroalgae by conventional extraction (CE) techniques can be affected by various experimental conditions (pH, time, temperature, pressure, particle size, solvent, sample to solvent ratio, agitation speed etc.). In addition, different advanced techniques such as microwave assisted extraction (MAE), ultrasound assisted extraction (UAE), pressurized liquid extraction (PLE), enzyme-assisted extractions (EAE) are assessed and applied for APS extraction [9][10][11].In general, the chemical structure of polysaccharides determines its physical, chemical and biochemical properties as well as its biological activities [12]. Several studies have reported that their biological activity is strongly associated with their chemical structure [9]. Due to very complex mechanisms that are affected by many factors, the correlation between polysaccharide structure and biological activity is still not sufficiently clarified.In order to improve isolation of APS, pre-treatments are usually applied to the algal biomass prior to the extraction process with the two aims: (i) to prevent co-extraction of interfering bioactive compounds with similar solubility; and (ii) to disrupt cell walls and improve mass transfer of APS into extraction solvent. The first type of pre-treatments is therefore used to remove compounds which are highly bound to the APS such as proteins, phenols and lipids, as well as mannitol and chlorophyll [13]. For that purpose, the application of various pr...

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Section: Brown Algae Sulfated Polysaccharides As Drug Delivery Systemmentioning

confidence: 99%

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

et al. 2020

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“…Encapsulation has been widely applied to protect core materials from various environmental conditions (e.g. light, oxygen, temperature, moisture) or to control the release rate of core materials . By virtue of the relatively low temperatures during the freeze‐drying process favoring anthocyanin preservation, freeze drying is one of the important techniques for encapsulating anthocyanins; but the cost of freeze drying is much higher than that of spray drying .…”

Section: Introductionmentioning

confidence: 99%

“…light, oxygen, temperature, moisture) or to control the release rate of core materials. 20,21 By virtue of the relatively low temperatures during the freeze-drying process favoring anthocyanin preservation, freeze drying is one of the important techniques for encapsulating anthocyanins; but the cost of freeze drying is much higher than that of spray drying. 22 Spray drying is the most commonly used technique for encapsulating anthocyanins due to its low cost and continuous processing operation, compared to other techniques (e.g.…”

Section: Introductionmentioning

confidence: 99%

Enhanced stability of red‐fleshed apple anthocyanins by copigmentation and encapsulation

et al. 2019

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BACKGROUND Red‐fleshed apples are a great source of natural colorants and functional food ingredients because of their high anthocyanin content. Generally, anthocyanins are highly unstable after extraction, which limits their wide applications in the food and pharmaceutical industries. This study was aimed at investigating the effects of combining copigmentation with encapsulation on the stability of anthocyanins from red‐fleshed apples. In this study, red‐fleshed apple anthocyanins were copigmented with caffeic acid, and then the copigmented complexes were encapsulated using gum arabic and maltodextrin using spray drying and freeze drying. RESULTS All anthocyanin microcapsules had high encapsulation efficiencies ranging from 93.84 to 96.85% with mean hydrodynamic diameter smaller than 350 nm. After heating at 80 °C for 2 h, the dispersions of microencapsulated anthocyanins with copigments exhibited the highest absorbance values at λmax (515 nm) (P < 0.05). Light stability experiments demonstrated that the half‐life of the red‐fleshed apple anthocyanins increased from 5 to 12 days after being treated with copigmentation and encapsulation. The drying methods (spray/freeze drying) did not significantly influence the stability of the microencapsulated anthocyanins. CONCLUSIONS Applying copigmentation and spray‐drying encapsulation in tandem has great potential for enhancing the stability of red‐fleshed apple anthocyanins. Thus, such anthocyanins with enhanced stability may be increasingly used in the food and pharmaceutical industries as value‐added natural food pigments. © 2018 Society of Chemical Industry

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“…6b) [25][26][27]63,64 . As an example, targeted proteins are entrapped in calcium alginate microgels at pH 3 (stomach) due to the opposite charges between protein and alginate, but are released when they both possess negative charges at pH 7 (small intestine) 115 . The erosion of food gels by human enzymes usually works synergistically with the pH response to trigger targeted or controlled release of encapsulated agents in the stomach or small intestine.…”

Section: Food Gel-body Interactionsmentioning

confidence: 99%

Design principles of food gels

Cao¹,

Mezzenga²

2020

Nat Food

361

169

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Naturally sourced gels from food biopolymers have advanced in recent decades to compare favourably in performance and breadth of application to their synthetic counterparts. Here, we comprehensively review the constitutive nature, gelling mechanisms, design approaches, and structural and mechanical properties of food gels. We then consider how these food gel design principles alter rheological and tribological properties for food quality improvement, nutrient-modification of foods while preserving sensory perception, and targeted delivery of drugs and bioactives within the gastrointestinal tract. We propose that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability. We also identify emerging approaches and trends that may improve and expand the current scope, properties and functionalities of food gels and inspire new applications.

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Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release

Cited by 219 publications

References 33 publications

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

Advanced Technologies for the Extraction of Marine Brown Algal Polysaccharides

Enhanced stability of red‐fleshed apple anthocyanins by copigmentation and encapsulation

Design principles of food gels

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