Protein‐loaded sodium alginate and carboxymethyl cellulose beads for controlled release under simulated gastrointestinal conditions

Abstract

Network characteristics of sodium alginate and carboxymethyl cellulose, in relation to the controlled release of bovine serum albumin under simulated gastrointestinal conditions, have been examined. Small‐deformation dynamic oscillation in‐shear, compression testing and optical microscopy were employed to monitor the structural characteristics of polysaccharide beads as excipients for protein entrapment. Work focused on gastrointestinal functionality and controlled release utilising variable acidity and counterion addition in preparations. Beads were found to shrink in gastric and swell in intestinal conditions, thus emphasising the disparate effect of experimental conditions. Changes in mechanical properties reflected alterations in gel microstructure, with beads becoming relatively strong in the gastric environment. In contrast, networks were weakened in the intestinal environment resulting in bead disintegration towards the end of digestion time. This type of structural behaviour allows the controlled delivery of the protein, as a model bioactive, in a particular part of the gastrointestinal tract.

Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor

“…The extent of the cross‐linking during gelation relies on the interaction between the negatively‐charged pectin (COO ‐ ) and positively‐charged calcium ions (Ca 2+ ) (Pawar et al ., ; Jaya et al ., ). These intermolecular associations induce the formation of a three‐dimensional structure at low pHs (Bannikova et al ., ). Accordingly, El‐Kamel et al .…”

“…The extent of the cross-linking during gelation relies on the interaction between the negatively-charged pectin (COO -) and positively-charged calcium ions (Ca 2+ ) (Pawar et al, 2008;Jaya et al, 2009). These intermolecular associations induce the formation of a three-dimensional structure at low pHs (Bannikova et al, 2017). Accordingly, El-Kamel et al (2003) noted that the drug loading efficiency of calcium alginate beads was directly proportional to the polymer concentration, owing to the enhanced availability of active calcium-binding sites and, thereby the more extensive cross-linking as the quantity of alginate increased.…”

“…Moreover, the direct application of EOs into food is limited because their pungent flavour and odour can affect the food perception (Nielsen et al, 2017). To overcome these technical challenges, microencapsulation, the process by which small discrete solid particles or small liquid droplets are surrounded and enclosed within a protective outer layer (Benavides et al, 2016), is notable for providing immobilisation, stability and controlled release of sensitive compounds (Bannikova et al, 2017). The particles comprise a core material as the internal phase, and a wall material as the coating phase (Bakry et al, 2016).…”

Recent Advances in Encapsulation, Protection, and Oral Delivery of Bioactive Proteins and Peptides using Colloidal Systems

“…As an example, the pores in colloidal particles fabricated from polyelectrolytes swell when there is a strong electrostatic repulsion between them, but shrink when there is a weak electrostatic repulsion or an electrostatic attraction. The size of the pores can therefore by tuned by increasing or decreasing the ionic strength, or by changing the pH to alter the sign and magnitude of the charge on the polyelectrolytes [66,67]. As a result, it may be possible to develop salt-triggered colloidal delivery systems for BPPs.…”

Immobilization of Oat Bran Polyphenols in Complex Coacervates of Whey Protein and Malthodextrin

“…Взаимодействие микро-и макронутриентов может не только оказывать прямое разрушающее или инактивирующее воздействие, но и оказывать косвенное влияние путем снижения степени всасывания микронутриента в кишечнике [10,11,15,17]. Анализ литературных источников показывает, что эффективное решение проблемы повышения усвояемости микронутриентов состоит в использовании технологий инкапсуляции [2,3,[10][11][12][13][14][15][16][17].…”