Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation

Abstract

Encapsulation of antioxidants in hydrogels, i.e., three-dimensional networks that retain a significant fraction of water, is a strategy to increase their stability and bioaccessibility. In fact, low oxygen diffusivity in the viscous gelled phase decreases the rate of oxidation. Moreover, some hydrocolloids such as alginate and whey proteins provide a pH-dependent dissolution mechanism, allowing the retention of encapsulated compounds in the gastric environment and their release in the intestine, where they can be absorbed. This paper reviews the information on alginate-whey protein interactions and on the strategies to use binary mixtures of these polymers for antioxidant encapsulation. Results showed that alginate and whey proteins strongly interact, forming hydrogels that can be modulated by alginate molecular mass, mannuronic acid: guluronic acid ratio, pH, Ca2+ or transglutaminase addition. Hydrogels of alginate and whey proteins, in the forms of beads, microparticles, microcapsules, and nanocapsules, generally provide better encapsulation efficiency and release properties for antioxidants with respect to the hydrogel of alginate alone. The main challenges for future studies are to extend knowledge on the interactions among three components, namely alginate, whey proteins, and the encapsulated bioactive compounds, and to investigate the stability of these structures under food processing conditions. This knowledge will represent the rationale basis for the development of structures that can be tailored to specific food applications.

Whey Protein Isolate Composites as Potential Scaffolds for Cultivated Meat

“…The interaction between WPI and Alg in their nonmodified forms has been previously reported, and is influenced by a variety of factors, including the weight ratio of WPI to Alg, the mannuronate/guluronate ratio of the Alg, degree of Alg protonation, WPI acidic side chains present, among others. ,− We determined if the interactions were changed at our solution concentrations and postchemical modification of the polymers. Rheometry was performed on the hydrogel constituent materials and polymer blend solutions .…”

Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage

“…When encapsulated with whey protein, a moderate level of antioxidant retention was observed, as indicated by the DPPH, FRAP, and ABTS values of 7.31 mg/kg, 34.99 mg/kg, and 16.23 mg/kg, respectively. This could be attributed to the whey protein creating a protective physical barrier around the active compounds, thereby maintaining a certain degree of antioxidant activity [ 20 ]. However, the efficiency of this process could be hampered by elevated drying temperatures, which may lead to protein denaturation, potentially triggering the leakage of antioxidants.…”

Plant phytochemicals as bio-responsive compounds in smart packaging for food spoilage detection: a comprehensive review

“…[79][80][81] Alginate or alginate in combination with other polysaccharides, reinforced with nanoparticles were the abundantly found shell materials for encapsulation in published research. [81][82][83][84] Emulsication techniques were also used for micro-and nano-encapsulation of anthocyanins but were not really developed for freshness indicating purposes. [85][86][87][88] Encapsulation was preferably done with biopolymers to serve the purpose of disintegration for in vitro studies.…”