Diffusion and relaxation contributions in the release of vitamin B6 from a moving boundary of genipin crosslinked gelatin matrices

Teimouri, Shahla; Morrish, Courtney; Panyoyai, Naksit; Small, Darryl M.; Kasapis, Stefan

doi:10.1016/j.foodhyd.2018.09.015

Cited by 32 publications

(6 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, the 8 wt% group has the highest shift to low wavenumbers, which implied more hydrogen bonds formation than others. The peak of amide B band shifts to high wavenumbers with the increase of genipin dosages, indicating the increase of hydrogen bonds in peptide chains [38,39]. However, there are no significant changes among the three groups.…”

Section: Resultsmentioning

confidence: 99%

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Feng

Dai

et al. 2019

Foods

View full text Add to dashboard Cite

In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was systematically investigated. The results showed that the cross-linking degree of the GNPs increased with the increasing dosage of genipin, thus leading to a more obvious cross-linking morphology observed from scanning electron microscope (SEM). The obtained GNPs showed a good dispersibility with a size range of 386–438 nm. However, the GNPs cross-linked by 8 wt% genipin dosage revealed a relatively higher size because of the aggregation induced by hydrogen bond. The 10 wt% group had good thermal stability and storage stability. The optical microscopy results showed that the Pickering emulsions (30–50 vol% internal phase) stabilized by the GNPs had good uniformity and stability, even after 30 days of storage time, suggesting that the stable GNPs had great potential in food-grade Pickering emulsions.

show abstract

Section: Resultsmentioning

confidence: 99%

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Feng

Dai

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…Nonetheless, upon crosslinking, the pore walls become less slender and transparent. This is an evidence of the GCs framework thickening, which coheres with the confining effect Gp has towards polysaccharide and protein chains [22,23]. Since the crosslinked polymer chains possessed limited mobility, the pore formation dynamics was attuned accordingly.…”

Section: Discussionmentioning

confidence: 61%

Comprehensive Appraisal of Graphene–Oxide Ratio in Porous Biopolymer Hybrids Targeting Bone-Tissue Regeneration

et al. 2020

View full text Add to dashboard Cite

The bone-tissue engineering (BTE) field is continuously growing due to a major need for bone substitutes in cases of serious traumas, when the bone tissue has reduced capacity for self-regeneration. So far, graphene oxide (GO)-reinforced natural materials provide satisfactory results for BTE, for both in vitro and in vivo conditions. In this study, we aimed to evaluate the biocompatibility of a new biocomposite consisting of chitosan and fish gelatin crosslinked with genipin and loaded with various concentrations of GO (0.5, 1, 2, 3 wt.%) for prospective BTE applications. Scaffold characterizations revealed a constant swelling degree and good resistance to enzyme degradation. The composites presented a porous structure with pores of similar size, thus mimicking the bone structure. In vitro biocompatibility assays demonstrated an overall beneficial interaction between preosteoblasts, and these particular composites, particularly with 0.5 wt.% GO, reinforced composition. Next, the materials were implanted subcutaneously in 6-week old CD1 mice for in vivo evaluation of biocompatibility and inflammatory activity. Immunohistochemical staining revealed maximal cell infiltration and minimal inflammatory reaction for fish gelatin/chitosan/genipin with 0.5 wt.% GO scaffold, thus demonstrating the best biocompatibility for this particular composition, confirming the in vitro results. This study revealed the potential use of fish gelatin/chitosan GO composites for further implementation in the BTE field.

show abstract

“…In the case of swellable systems, changes in mesh size was a critical parameter in the diffusion of bioactive compounds following infusion of water molecules in the polymeric network [128,160]. Swelling resulted in anomalous diffusion, including Fickian (Case I) and polymer relaxation (Case II) contributions, in the transport of a range of water-soluble vitamins [20]. Network morphology of gelatin and BSA was modified by the modulation of chemical crosslinking, e.g., with genipin in Teimouri et al [20] and Whitehead, Paramita, Teimouri, Young, and Kasapis [161] or physical and enzymatic crosslinking [162].…”

Section: Transport Phenomena Of Bioactive Compounds In Plant Protein mentioning

confidence: 99%

“…Swelling resulted in anomalous diffusion, including Fickian (Case I) and polymer relaxation (Case II) contributions, in the transport of a range of water-soluble vitamins [20]. Network morphology of gelatin and BSA was modified by the modulation of chemical crosslinking, e.g., with genipin in Teimouri et al [20] and Whitehead, Paramita, Teimouri, Young, and Kasapis [161] or physical and enzymatic crosslinking [162]. In plant proteins, barley glutelin, crosslinked with 2.5% added glutaraldehyde, was able to successfully encapsulate β-carotene and then release it with zero-order kinetics in simulated gastric fluids [151].…”

Section: Transport Phenomena Of Bioactive Compounds In Plant Protein mentioning

confidence: 99%

“…Such work has been carried out on zein, pea and rapeseed films and nano/micro-carrier systems [17,18]. Animal origin proteins, including whey protein, casein, β-lactoglobulin and gelatin have been utilised, of course, extensively as delivery matrices of various hydrophilic bioactives, including vitamin B3 [19], vitamin B6 [20], vitamin B9 [21], anthocyanins [22] and curcumin [23], and hydrophobic bioactives such as Vitamin D3 [24], Vitamin E [25], and omega-6 fatty acids [26].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Paramita¹,

Panyoyai

Kasapis

2020

IJMS

Self Cite

View full text Add to dashboard Cite

In the food industry, proteins are regarded as multifunctional systems whose bioactive hetero-polymeric properties are affected by physicochemical interactions with the surrounding components in formulations. Due to their nutritional value, plant proteins are increasingly considered by the new product developer to provide three-dimensional assemblies of required structure, texture, solubility and interfacial/bulk stability with physical, chemical or enzymatic treatment. This molecular flexibility allows them to form systems for the preservation of fresh food, retention of good nutrition and interaction with a range of microconstituents. While, animal- and milk-based proteins have been widely discussed in the literature, the role of plant proteins in the development of functional foods with enhanced nutritional profile and targeted physiological effects can be further explored. This review aims to look into the molecular functionality of plant proteins in relation to the transport of bioactive ingredients and interaction with other ligands and proteins. In doing so, it will consider preparations from low- to high-solids and the effect of structural transformation via gelation, phase separation and vitrification on protein functionality as a delivery vehicle or heterologous complex. Applications for the design of novel functional foods and nutraceuticals will also be discussed.

show abstract

Diffusion and relaxation contributions in the release of vitamin B6 from a moving boundary of genipin crosslinked gelatin matrices

Cited by 32 publications

References 29 publications

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

Comprehensive Appraisal of Graphene–Oxide Ratio in Porous Biopolymer Hybrids Targeting Bone-Tissue Regeneration

Molecular Functionality of Plant Proteins from Low- to High-Solid Systems with Ligand and Co-Solute

Contact Info

Product

Resources

About