Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles

Fang, Xiaohui; Zhao, Xinyu; Yu, Gaobo; Zhang, Lei; Ye, Feng; Zhou, Yang; Liu, Yuanyuan; Li, Jiacheng

doi:10.1016/j.foodhyd.2019.105593

Cited by 55 publications

(15 citation statements)

References 54 publications

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“…The chemical structure of alginate is shown in Figure 1. The structure of alginate depends primarily on the monomer composition, M/G ratio, polymer sequence and molecular weight of the linear chain (Fang et al, 2020;Ramos et al, 2018), which provides more possibilities for the rational design and manufacture of alginate-based delivery systems with different release rates of encapsulated bioactive ingredients. For example, alginate with a higher concentration of G blocks is prone to generate more rigid hydrogels with larger pores (Okolie et al, 2020), which leads to the easier diffusion of immobilized bioactive components from polymer networks.…”

Section: Structure Of Alginatementioning

confidence: 99%

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Wei

Xue

2021

Comp Rev Food Sci Food Safe

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Due to its advantagessuch as ionic crosslinking, pH responsiveness, excellent biocompatibility, biodegradability and low price, alginate has become one of the most important natural polysaccharides extensively used in constructing desired delivery systems for food bioactive ingredients. In this review, the fundamental knowledge of alginate as a building block for construction of nutraceutical delivery systems is introduced. Then, various types of alginate-based nutraceutical delivery systems are classified and summarized. Furthermore, the future trends of alginate-based delivery systems are highlighted. Currently, alginate-based delivery systems include hydrogel, emulsion, emulsion-filled alginate hydrogel, nanoparticle, microparticle, core-shell particle, liposome, edible film, and aerogel. Although alginate has been widely used in the fabrication of food bioactive ingredient delivery systems, further efforts and improvements are still needed. For this purpose, the future perspectives of alginate-based delivery systems are discussed. The feasible research trends of alginate-based delivery systems include the development of novel large-scale commercial preparation technology, multifunctional delivery system based on alginate, alginate oligosaccharide-based delivery system and alginate-based oleogel. Overall, the objective of this review is to provide useful guidance for rational design and application of alginate-based nutraceutical delivery systems in the future.

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Section: Structure Of Alginatementioning

confidence: 99%

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Wei

Xue

2021

Comp Rev Food Sci Food Safe

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“…Pickering emulsion stabilised by solid particles have been studied in food area ( Murray, 2019 ) because of its long term stability. Fang et al (2020) prepared amphiphilic sodium alginate colloid particles by Ugi reaction grafting hydrophobic octylamine chain to the hydrophilic sodium alginate chain, and prepared Ugi-Alg with three different molar masses (685 kDa, 307 kDa and 48 kDa). It was found that this amphiphilic Ugi-Alg formed self-assembled micelles, and the critical aggregation concentration was lowest for the highest molar mass Ugi-Alg, and this micelle with higher molar mass Ugi-Alg formed a more compact and stable micelle.…”

Section: Molar Mass Effects In the Stabilisation Of Suspensions And Ementioning

confidence: 99%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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“…However, soft particle interfacial layers undergo reversible bending and folding during compression, and this bending resistance further improves the stability of emulsions . In recent years, based on the desire to protect the environment, natural biological soft particles with superior biodegradability, such as microgel particles, proteins, and amphiphilic polymer-assembled micelles, , have attracted a great deal of attention. In particular, polysaccharide complexes, such as chitosan (CS) and gum Arabic, cellulose nanocrystals and chitosan, alginate and chitosan, , and starch and chitosan, are preferred materials in the preparation of biological soft particle stabilizers due to their natural abundance, low cost, and nontoxic and eco-friendly nature.…”

Section: Introductionmentioning

confidence: 99%

In Situ Characterization and Interfacial Viscoelastic Properties of Pickering Emulsions Stabilized by AIE-Active Modified Alginate and Chitosan Complexes

Wan

Zeng

Yang

et al. 2022

ACS Sustainable Chem. Eng.

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Pickering emulsions stabilized by polysaccharide–polysaccharide complexes are attractive in many applications. However, how interface films formed by soft particles affect the stability of Pickering emulsions has not been well explored. Herein, we designed aggregation-induced emission (AIE)-active modified alginate (Alg-AIE)/chitosan (CS) polyelectrolyte complex (Alg-AIE/CS complex) colloidal particles that are used to stabilize Pickering emulsions. To explore the relationship between the interface film structure and emulsification properties, the microstructure of emulsions was directly visualized by a combination of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The wetting properties of Alg-AIE/CS complexes were regulated by changing the amount of CS, which further regulated the aggregation behavior of the interface. The interfacial adsorption behavior of the particles and the physical stability of the emulsions were determined by combining stability analysis and employing a quartz crystal microbalance with dissipation monitoring (QCM-D). The results showed that the addition of CS resulted in more Alg-AIE/CS complexes that could be adsorbed at the oil–water interface, forming thicker and stronger viscoelastic interface films, which improved the stability of the emulsion. Most importantly, in situ visualization technology provided a new way to understand the interfacial properties of Pickering emulsions.

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Effect of molecular weight and pH on the self-assembly microstructural and emulsification of amphiphilic sodium alginate colloid particles

Cited by 55 publications

References 54 publications

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Alginate‐based delivery systems for food bioactive ingredients: An overview of recent advances and future trends

Molar mass effect in food and health

In Situ Characterization and Interfacial Viscoelastic Properties of Pickering Emulsions Stabilized by AIE-Active Modified Alginate and Chitosan Complexes

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