Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin

Abstract

BACKGROUND: Bioactive compound delivery systems must provide stability against severe food processing and environmental conditions. Cress seed gum (CSG) with high thermal stability can be a promising polysaccharide for preparing physically crosslinked hydrogel as a curcumin delivery system. In the present study, CSG (0.05, 0.10 and 0.15 g kg −1 ) and calcium chloride (CaCl 2 ) (0.00, 0.02, 0.04, 0.06 and 0.10 g kg −1 ) solutions were used for hydrogel fabrication.RESULTS: Physicochemical properties of hydrogels were evaluated by entrapment efficiency, loading capacity and swelling degree, differential scanning calorimetry, scanning electron microscopy, in vitro release and free radical scavenging capacity assessments. Accordingly, 0.15 g kg −1 CSG-0.02 g kg −1 CaCl 2 hydrogel was revealed to have high entrapment efficiency (93.6 ± 1.59%), loading capacity (0.92 ± 0.00%) and swelling degree (105.96 ± 12.99%), as well as heat stability above 103 °C. CSG hydrogel significantly (P < 0.05) protected the antioxidant activity of curcumin against thermal process. The curcumin release in the acidic stomach medium was negligible, although it increased significantly in the simulated intestinal environment (42.5 ± 0.75%), which followed the Peppas model. CONCLUSION: As a result, CSG hydrogel can protect curcumin during food thermal processing and digestion time. Therefore, CSG hydrogel can play a valued role in modern-day food formulations with an increasing consumer preference for plantderived materials.

Fabrication and characterization of octenyl succinic anhydride modified pullulan micelles for encapsulating curcumin

“…The EE and LC were determined according to methods described previously with some slight modifications 49,50 . The dispersions were centrifuged at 2200 × g for 20 min.…”

“…The EE and LC were determined according to methods described previously with some slight modifications. 49,50 The dispersions were centrifuged at 2200 × g for 20 min. Then the resulting sediment was collected from the bottom of the tube and dissolved in absolute ethanol.…”

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

“…Hydrogels are solid in terms of shape, and liquid in terms of the high amount of water and the ability of molecules diffusion outside and inside of gel. According to the ability to adjust the hydrogel properties in a wide range of parameters and the fact that various polymer compounds are available, these soft materials are suitable for various applications such as superabsorbent polymers, tissue engineering, and bioactive compound delivery systems [42].…”

“…In terms of texture, CSG hydrogel has high elastic and cohesive properties, which is resistant to heating, freezing and maintain their integrity at low temperature [15,[27][28][29]. These properties are very useful and facilitate the formulation of CSG as a gelling agent in foods that are exposed to high temperatures such as baking, pasteurization and sterilization [42].…”

Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel

“…. These hydrogels made from polysaccharides and proteins like cress seed gum, whey protein-xanthan gum, and κ-carrageenan are used in food to encapsulate bioactive components (Pilevaran et al, 2021;Shahbazizadeh et al, 2021;Zhang et al, 2020). The gelling mechanism for the formation of hydrogels varies for each polysaccharide based on their molecular interactions like hydrogen bonding, hydrophobic interaction, and crosslinking (Zhang et al, 2020).…”