Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

Liu, Zhuzhu; Liu, Chengzhen; Sun, Xun; Zhang, Shuaizhong; Yuan, Yongkai; Wang, Dongfeng; Ying, Xu

doi:10.1016/j.foodhyd.2019.105619

Cited by 97 publications

(38 citation statements)

References 40 publications

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“…However, protein hydrogel is a highly water-rich system which severely suppresses these dehydrations, and therefore saccharide crosslinking is often only successful on hydrogel surface where water releases faster. Genipin is a natural small molecule allowed for human use, and could well crosslink protein hydrogels [ 9 , 10 ], yet it dyes proteins to blue color, which in foods are often considered unhealthy by the general consumers. Many other small molecules could well crosslink proteins to form new materials [ 2 ], yet their success could not be repeated in food context due to the strict safety requirement for foods.…”

Section: Introductionmentioning

confidence: 99%

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Liu¹,

Xu²,

Xia³

et al. 2020

IJMS

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Small-molecule crosslinkers could diffuse into and stabilize protein hydrogels without damaging their appearance, but they are absent from the food industry due to the high safety and efficacy requirements for foods. Oxidized oligosaccharides are non-toxic small polyaldehydes previously found capable of crosslinking proteins by premixing. In this study, we managed to diffuse various oxidized oligosaccharides into the protein wall of rehydrated sea cucumbers, and the texture profile analysis, total soluble material assay and SEM (scanning electron microscope) images all suggested the treated sea cucumbers acquired significantly enhanced stability against high-temperature-promoted deterioration. The stabilization was positively correlated with the aldehyde content of oxidized oligosaccharides but negatively correlated with molecular size. The mechanism of stabilization was found to include both covalent and hydrogen bond crosslinking. These results have demonstrated that oxidized oligosaccharides could enter food protein hydrogel by free diffusion and stabilize the 3D network effectively and thereby has great potential in food-related industry.

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Section: Introductionmentioning

confidence: 99%

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Liu¹,

Xu²,

Xia³

et al. 2020

IJMS

Self Cite

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“…Genipin was applied to cross-link the amines of chitosan molecules as a natural and bifunctional cross-linking reagent. Genipin lacks the physiological toxicity compared to commonly used synthetic cross-linking agents . In combination with strong physical forces and covalent cross-linking, the floccules were broken and nanogel particles were formed, which appear as a uniform dispersion.…”

Section: Resultsmentioning

confidence: 99%

“…Genipin lacks the physiological toxicity compared to commonly used synthetic cross-linking agents. 37 In combination with strong physical forces and covalent cross-linking, the floccules were broken and nanogel particles were formed, which appear as a uniform dispersion. Hu et al suggested that genipin induced chitosan aggregates resolving into microgel particles during the cross-linking, resulting in a smaller and homogeneous size distribution.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Enzyme-Adsorbed Chitosan Nanogel Particles as Edible Pickering Interfacial Biocatalysts and Lipase-Responsive Phase Inversion of Emulsions

Huang

Luo

Guo

et al. 2020

J. Agric. Food Chem.

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Here, a simple food-grade Pickering emulsion system is prepared and adopted for biphasic biocatalytic reactions. The chitosan nanogels were prepared with strong dispersion of chitosan aggregates approaching neutral pH and then used as the particle emulsifiers to produce oil-in-water Pickering emulsions. The chitosan nanogel exhibited high affinity to negatively charged lipase. As a result of increasing the biphasic interfacial area and loading amount on the oil−water interface, the catalysis activity of lipase and recycling and pH stability were highly enhanced through colorimetric determination of p-nitrophenol (the hydrolysis product of pnitrophenyl palmitate). A general strategy was proposed to obtain stimulus-responsive Pickering emulsions that can undergo phase inversion. The in situ modification of the wettability of chitosan nanogel could be attributed to the interaction between nanogel and free fatty acids, which was triggered by lipase hydrolysis. This would permit a rapid and controlled release of hydrophobic active components in response to enzymatic triggers.

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“…Curcumin may also be applied to an emulsion, and after adding the gelling agent, the curcumin-loaded emulsion gels are formed. 16,141 Different studies have been conducted to produce curcuminloaded hydrogels and emulsion gels. Brito-Oliveira et al 142 studied the durability of curcumin embedded in strong lipid microparticles integrated into cold-set emulsion gels of soy protein and xanthan gum.…”

Section: Nanocomplexationmentioning

confidence: 99%

Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability

et al. 2021

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Turmeric (Curcuma longa L.) is a spice utilized widely in India, China, and Southeast Asia as an aromatic stimulant, a food preservative, and coloring material. The commonly used names of turmeric are castor saffron, turmeric, and saffron root. Turmeric is a yellow-orange polyphenolic natural substance derived from C. longa rhizomes. It has been used to treat common inflammatory diseases, tumors, biliary diseases, anorexia, cough, topical wounds, diabetic injuries, liver disorders, rheumatism, and sinusitis. Extensive studies on the biological properties and pharmacological consequences of turmeric extracts have been conducted in recent years. Curcumin, the primary yellow biocomponent of turmeric, has anti-inflammatory, antioxidant, anticarcinogenic, antidiabetic, antibacterial, antiprotozoal, antiviral, antifibrotic, immunomodulatory, and antifungal properties. Defense assessment tests showed that curcumin is tolerated well at high doses, without adverse effects. Thus, curcumin is a highly active biological material with the potential to treat different diseases in modern medicine. This review article focuses on curcumin's biological characteristics. The most popular methods for curcumin encapsulation are also discussed. Several effective techniques and approaches have been proposed for curcuminoid capsulation, including nanocomplexing, gelation, complex coacervation, electrospraying, and solvent-free pH-driven encapsulation. This review also highlights curcumin's chemical properties, allowing the readers to expand their perspectives on its use in the development of functional products with health-promoting properties.

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Fabrication and characterization of cold-gelation whey protein-chitosan complex hydrogels for the controlled release of curcumin

Cited by 97 publications

References 40 publications

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

Enzyme-Adsorbed Chitosan Nanogel Particles as Edible Pickering Interfacial Biocatalysts and Lipase-Responsive Phase Inversion of Emulsions

Curcumin, the active substance of turmeric: its effects on health and ways to improve its bioavailability

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