Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein

Silverio, Gabriela Barros; Sakanaka, Lyssa Setsuko; Alvim, Izabela Dutra; Shirai, Marianne Ayumi; Grosso, Carlos Raimundo Ferreira

doi:10.1590/0103-8478cr20180637

Cited by 15 publications

(13 citation statements)

References 29 publications

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“…Optical micrographics of wet and freeze‐dried OEO alginate beads with (ionic gelation, coated, wet—IGCW; ionic gelation, coated, freeze‐dried—IGCFD) or without (ionic gelation, uncoated, wet—IGUW; ionic gelation, uncoated, freeze‐dried—IGUFD) whey protein coating by electrostatic interaction before and after Coomassie Blue staining process are shown in Figures 1 and 2, respectively, whereas SEM micrographics of freeze‐dried samples appear in Figure 3. As it was expected, encapsulation by extrusion dripping and ionic gelation resulted in spherical particles with smooth surface (Silverio et al., 2018) (Figure 1a,c), but freeze drying changed their shapes and morphology, which became irregular (Figure 1b,d) and shrunk, with presence of surface cracks (Figure 3). In addition, in wet beads (Figure 1a,c) OEO was dispersed as small droplets in the alginate matrix, whereas such an organization is not as evident in freeze‐dried samples (Figure 1b,d).…”

Section: Resultssupporting

confidence: 61%

“…Optical micrographics of wet and freeze-dried OEO alginate beads with (ionic gelation, coated, wet-IGCW; ionic gelation, coated, freeze-dried-IGCFD) or without (ionic gelation, uncoated, wet-IGUW; ionic gelation, uncoated, freeze-dried-IGUFD) whey protein coating by electrostatic interaction before and after Coomassie Blue staining process are shown inFigures 1and 2, respectively, whereas SEM micrographics of freeze-dried samples appear inFigure 3. As it was expected, encapsulation by extrusion dripping and ionic gelation resulted in spherical particles with smooth surface(Silverio et al, 2018) (Figure 1a,c),…”

supporting

confidence: 79%

“…polydispersity of wet and freeze-dried alginate beads Silverio et al (2018). reported increased mean diameter for moist alginate beads after coating by electrostatic interaction with soy proteins.Nevertheless, the polydispersity indexes found for their samples (in the range of 1.67 to 2.16) were higher than those observed in the present work for IGUW and IGCW, which is explained for their particles have been produced by atomization instead of extrusion dripping.…”

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confidence: 99%

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Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying

Gallo

Cattelan

Alvim³

et al. 2020

J. Food Process. Preserv.

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Considering the antimicrobial effect of oregano essential oil, this work aimed to investigate the influence of its encapsulation in alginate beads, subjected or not to electrostatic interaction with whey proteins, wet or freeze dried, in the oil release kinetics in liquid medium simulating a meat marinating solution. Alginate beads presented loading and retention capacity between 64.19%-78.64% and 57.58%-73.26%, respectively. Freeze-drying resulted in shrunk and irregular shaped particles, with higher polydispersity in size distribution, increasing release rates. Swelling studies revealed that freeze-dried beads rapidly attained similar particle sizes of wet beads. Electrostatic interaction with proteins caused a slight reduction in porosity of freezedried beads and a slowdown effect on the release kinetics. The power law model showed good fittings to experimental release profiles and the model exponent values in the range of 0.29 to 0.33 indicated that oil release occurred mainly by Fickian diffusion. Practical applications This study shows the influence of coating and freeze-drying processes in the release kinetics of encapsulated oregano essential oil. The alginate beads present high amounts of oregano essential oil and, therefore, can be used as a natural antimicrobial. It is important to know the influence of these processes on alginate beads with encapsulated oregano essential oil, because these factors affect its release profile, reducing or extending its effect. Knowing the behavior of these beads in liquid medium simulating a meat marinating solution after these processes is very important in order to ensure a longer release kinetic, thus improving the effect of oregano essential oil, especially during its release, and enabling its use in food industry. How to cite this article: Gallo TCB, Cattelan MG, Alvim ID, Nicoletti VR. Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze-drying.

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Section: Resultssupporting

confidence: 61%

supporting

confidence: 79%

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confidence: 99%

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Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying

Gallo

Cattelan

Alvim³

et al. 2020

J. Food Process. Preserv.

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“…The morphology of the films was also performed using an optical microscope (Olympus, model BX4, Tokyo, Japan) with a 10x objective lens. Images were acquired with a digital camera (Olympus, model Q-color 3, Tokyo, Japan) using an optical fiber light source (Olympus, Optical Light Source with Olympus 9095 Fibre Optical Cable, Tokyo, Japan) that focused directly on the film sample (SILVÉRIO et al, 2018). This artifact allowed us to obtain images with a three-dimensional depth effect and with better results than conventional optical microscopy.…”

Section: Characterization Of Films With D-limonene Microparticlesmentioning

confidence: 99%

Methods of incorporation of D-limonene microparticles in edible films

Galindo

Paglione²,

Alvim

et al. 2020

Semina: Tech. Ex.

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No presente trabalho, D-limoneno foi microencapsulado por gelificação iônica utilizando alginato e íons cálcio e foi aplicado na formulação de filmes comestíveis biodegradáveis de gelatina e quitosana. Foram avaliados três métodos de incorporação das micropartículas na solução filmogênica: agitação magnética, agitação de alta velocidade (Ultra-turrax) e sonicação. A morfologia das micropartículas e dos filmes foram avaliados por microscopia óptica e microscopia eletrônica de varredura (MEV). Além disso, nas micropartículas determinou-se a eficiência de encapsulação (EE) e o diâmetro médio e nos filmes as propriedades mecânicas e a permeabilidade ao vapor de água (PVA). As micropartículas de D-limoneno apresentaram formato esférico, diâmetro médio de 134,6 ?m e EE de 83,95%. A incorporação de micropartículas elevou a resistência à tração, o módulo de Young e a PVA e reduziu a elongação na ruptura dos filmes. Porém, considerando os métodos de incorporação estudados, não houve diferença significativa, sugerindo que um simples método como a agitação magnética foi suficiente para dispersar as micropartículas na solução filmogênica.

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“…Previous work on mimicking IMAC using alginate was carried by Dalal et al [ 31 ]. In this instance, authors used chemically crosslinked alginate that was afterwards charged with divalent cations, like Ni 2+ .…”

Section: Introductionmentioning

confidence: 99%

Nickel (II) and Cobalt (II) Alginate Biopolymers as a “Carry and Release” Platform for Polyhistidine-Tagged Proteins

Dumitrașcu¹,

Caraş²,

Țucureanu³

et al. 2022

Gels

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Protein immobilization using biopolymer scaffolds generally involves undesired protein loss of function due to denaturation, steric hindrance or improper orientation. Moreover, most methods for protein immobilization require expensive reagents and laborious procedures. This work presents the synthesis and proof of concept application of two alginate hydrogels that are able to bind proteins with polyhistidine tags by means of interaction with the crosslinking cations. Nickel (II) and cobalt (II) alginate hydrogels were prepared using a simple ionic gelation method. Hydrogels were characterized by optical microscopy and AFM, and evaluated for potential cytotoxicity. In addition, binding capacity was tested towards proteins with or without HisTAG. Hydrogels had moderate cytotoxicity and were able to exclusively bind polyhistidine-tagged proteins with a binding capacity of approximately 300 µg EGFP (enhanced green fluorescent protein) per 1 mL of hydrogel. A lyophilized hydrogel-protein complex dissolved upon the addition of PBS and allowed the protein release and regain of biological activity. In conclusion, the nickel (II) and cobalt (II) alginate biopolymers provided an excellent platform for the “carry and release” of polyhistidine-tagged proteins.

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Production and characterization of alginate microparticles obtained by ionic gelation and electrostatic adsorption of concentrated soy protein

Cited by 15 publications

References 29 publications

Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying

Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying

Methods of incorporation of D-limonene microparticles in edible films

Nickel (II) and Cobalt (II) Alginate Biopolymers as a “Carry and Release” Platform for Polyhistidine-Tagged Proteins

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