Rational design cold-set interpenetrating network hydrogel based on wheat bran arabinoxylans and pea protein isolates for regulating the release of riboflavin in simulated digestion

Cold-set interpenetrating polymer network gels as riboflavin (RF) delivery vehicles based on wheat bran ara-binoxylans (AX) and pea protein isolate (PPI) were developed via enzymatic-crosslinking. The impact of AX concentrations on the physicochemical property, in vitro digestion property and microstructure of IPN gels was explored. Increased concentrations of AX enhanced the viscoelasticity of IPN gels and resulted in a more compact microstructure. However, at a concentration of 5.0 % (w/v), the faster and stronger crosslinking of AX molecules caused separate network gel between PPI and AX. The IPN gel improved the encapsulation efficiency and release property of embedded RF as compared to PPI gel. SEM results showed that IPN gel maintained a complete network structure after gastric digestion. Particularly, the IPN gel with 1.0 % AX exhibited a homogeneous and complete network structure even after intestinal digestion, which explained the reason for the highest encap-sulation efficiency and lowest release ratios of RF.

Automated summary

Cold-set interpenetrating polymer network gels based on wheat bran ara-binoxylans (AX) and pea protein isolate (PPI) were developed as riboflavin (RF) delivery vehicles. The concentration of AX affected the physicochemical properties, digestion properties, and microstructure of the gels. Higher AX concentrations increased the viscoelasticity and compactness of the gels, but at a concentration of 5.0%, separate network gels formed between PPI and AX.