Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels

Vilela, Joice Aline Pires; Perrechil, Fabiana de Assis; Picone, Carolina Siqueira Franco; Sato, Ana Carla Kawazoe; Cunha, Rosiane L.

doi:10.1016/j.carbpol.2014.09.019

Cited by 63 publications

(13 citation statements)

References 45 publications

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“…Alginate is probably the most commonly used encapsulant in the process of co‐extrusion encapsulation (Chen et al., 2005; Chew & Nyam, 2016; Petraitytė & Šipailienė, 2019; Shinde et al., 2014; Sun‐Waterhouse et al., 2012; Wang, Waterhouse, & Sun‐Waterhouse, 2013). Alginate has a negative charge over different ranges of pH (Maldonado & Kokini, 2018) and forms hydrogel in the presence of monovalent or divalent cations (e.g., K + , Ca 2+ , Mg 2+ , and Ba 2+ ) via a cross‐linking network (Dai, Wang, Zhao, & Li, 2005; Kaneko, Thi le, Shimoda, & Kaneko, 2010; Vilela, Perrechil, Picone, Sato, & Cunha, 2015). Among those cations, Ca 2+ (from CaCl 2 ) is the most popular one due to its ability to yield a final product of the most desirable properties (e.g., spherical shape with higher stability).…”

Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

“…Such a lower concentration results in a low‐density gel network that leads to rapid release of an encapsulated core (Belščak‐Cvitanović et al., 2015). To overcome this limitation, combination of negatively charged alginate with a positively charged biopolymer (e.g., chitosan) is suggested (Belščak‐Cvitanović et al., 2015; Vilela et al., 2015). In this case, the release of an encapsulated core would become pH‐controlled (see Subsection 3.5 on coacervation and ionic gelation encapsulation for more information on pH‐controlled release).…”

Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

See 1 more Smart Citation

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat‐sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials. This review provides a summary of various microstructures resulted from the use of selected encapsulation methods or systems, namely, spray coating; co‐extrusion; emulsion‐, micelle‐, and liposome‐based; coacervation; and ionic gelation encapsulation, at different conditions. Subsequent effects of the different microstructures on encapsulation efficiency and retention of encapsulated core materials are mentioned and discussed. Encapsulates having compact microstructures resulted from the use of low‐surface tension and low‐viscosity encapsulants, high‐stability encapsulation systems, lower loads of core materials to total solids of encapsulants and appropriate solidification conditions have proved to exhibit higher encapsulation efficiencies and better retention of encapsulated core materials. Encapsulates with hollow, dent, shrunken microstructures or thinner walls resulted from inappropriate solidification conditions and higher loads of core materials, on the other hand, possess lower encapsulation efficiencies and protection capabilities. Encapsulates having crack, blow‐hole or porous microstructures resulted from the use of high‐viscosity encapsulants and inappropriate solidification conditions exhibit the lowest encapsulation efficiencies and poorest protection capabilities. Compact microstructures and structures formed between ionic biopolymers could be used to regulate the release of encapsulated cores.

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Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Section: Encapsulation Methods Microstructures Encapsulation Efficimentioning

confidence: 99%

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Yun

Devahastin

Chiewchan

2021

Comp Rev Food Sci Food Safe

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“…89 Gellan gum is a negatively charged extracellular polysaccharide secreted by Sphingomonas elodea that consists of repeating tetrasaccharide units (1,3-β-D-glucose, 1,4-β-D-glucuronic acid, 1,4-β-D-glucose and 1,4-α-L-rhamnose with carboxyl side groups). 90 When gellan gum is added to egg white gel, it can significantly improve the stability of gastrointestinal degradation in vitro, which can enhance their application in the delivery of site-specific biodrugs. 91 When egg…”

Section: Drug Delivery Systemmentioning

confidence: 99%

An insight on egg white: From most common functional food to biomaterial application

Dong

Zhang

2020

J Biomed Mater Res

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Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the application and development of egg white in biomaterials, especially medical biomaterials, have been receiving attention. The composition and characteristics of egg white protein, and the physical mixing and chemically cross‐linking of egg white with other materials used to make degradable packaging films, bioceramics, bioplastics, biomimetic films, hydrogels, 3D scaffolds, bone regeneration, biopatterning, biosensors, and so forth, are reviewed in detail in this report. The novel egg white‐based biomaterials in various forms and applications could be constructed mostly through physical treatments such as ultrasonic wave, ultraviolet, laser and other radiation or high‐temperature calcination. Furthermore, the application and prospects for the use of egg white in biomaterials is also discussed.

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“…Microgels are micron-sized microparticles composed of hydrogels. They can be generated using a variety of fabrication methods including emulsification using ultrasonication, mechanical agitation or high-pressure homogenization [13], atomization [14], extrusion through a syringe or nozzle [15], micromolding [16], and molecular self-association [17]. Compared to most of these techniques, microfluidic platforms offer superior control over the size and morphology of microgels, cell co-culture with a precise control over the number of cells of each type per single bead [18], high encapsulation efficiency due to low shear forces during droplet generation, integration of particle generation and on-chip manipulation, continuous processing, and operation under sterile conditions.…”

Section: Introductionmentioning

confidence: 99%

Crosslinking Strategies for Microfluidic Production of Microgels

Chen¹,

Bolognesi²,

Vladisavljević³

2021

Preprint

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This article provides a systematic review of the crosslinking strategies used to produce microgel particles in microfluidic chips. Various ionic crosslinking methods for gelation of charged pol-ymers are discussed, including external gelation via crosslinkers dissolved or dispersed in the oil phase, internal gelation methods using crosslinkers added to the dispersed phase in their non-active forms, such as chelating agents, photo-acid generators, sparingly soluble or slowly hydrolyzing compounds, and methods involving competitive ligand exchange, rapid mixing of polymer and crosslinking streams, and merging polymer and crosslinker droplets. Covalent crosslinking methods using enzymatic oxidation of modified biopolymers, photo-polymerization of crosslinkable monomers or polymers, and thiol-ene “click” reactions are also discussed, as well as the methods based on sol-gel transitions of stimuli responsive polymers triggered by pH or temperature change. In addition to homogeneous microgel particles, the production of structurally heterogeneous particles such as composite hydrogel particles entrapping droplet interface bi-layers, core-shell particles, organoids, and Janus particles are also discussed. Microfluidics offers the ability to precisely tune chemical composition, size, shape, surface morphology, and internal structure of microgels by bringing in contact multiple fluid streams in a highly controlled fashion using versatile channel geometries and flow configurations and allowing controlled crosslinking.

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Preparation, characterization and in vitro digestibility of gellan and chitosan–gellan microgels

Cited by 63 publications

References 45 publications

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review

An insight on egg white: From most common functional food to biomaterial application

Crosslinking Strategies for Microfluidic Production of Microgels

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