4.5 Article

Plant protein hydrogel as a delivery system of curcumin: Characterization and in vitro release Kinetics

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Multidisciplinary

Click Chemistry Protocol for 3D Bioprintable Elastin-Hyaluronic Acid Hydrogels

Francesca Cadamuro et al.

Summary: This study presents the generation of 3D-bioprintable and biocompatible hydrogels based on elastin and hyaluronic acid. The hydrogels were crosslinked using a biocompatible click reaction between maleimide and thiol, allowing for the use of living cells. The hydrogels were tested for their biocompatibility, swelling capacity, and printability, and were found to support the growth and proliferation of lung fibroblasts, bronchial epithelial cells, and endothelial cells.

CHEMNANOMAT (2023)

Review Chemistry, Analytical

An Overview of Herbal Nutraceuticals, Their Extraction, Formulation, Therapeutic Effects and Potential Toxicity

Vaishnavi Bommakanti et al.

Summary: Herbal nutraceuticals are derived from plants and have bioactive components that support wellness and combat diseases. This review discusses various herbs and their extraction techniques, as well as different formulations of herbal nutraceuticals available on the market. It also highlights the importance of these products in disease prevention and cure, but cautions about the potential adverse effects and regulatory measures taken by government agencies.

SEPARATIONS (2023)

Review Agricultural Engineering

Application of Edible Coating in Extension of Fruit Shelf Life: Review

Thanh Tung Pham et al.

Summary: In the past few decades, the consumption of fruits has increased, leading to a rise in global fruit production. Despite this, fresh produce faces significant losses during production and preservation. Edible coatings have emerged as a widely adopted technology for preserving fruits, as they regulate moisture and gas exchange and integrate active ingredients to enhance fruit quality and shelf life. This paper provides an overview of the components used in coating matrix and their impact on fruit properties, enabling processors to make informed choices for different fruits. Additionally, recent developments and limitations in utilizing edible coatings for extending fruit shelf life are discussed.

AGRIENGINEERING (2023)

Article Chemistry, Applied

Protein-polysaccharide nanoconjugates: Potential tools for delivery of plant-derived nutraceuticals

Balwant S. Paliya et al.

Summary: Protein-polysaccharide nanoconjugates are covalently interactive networks with biocompatibility and biodegradability properties, which are being extensively researched for their potential applications in the food nanotechnology field. These nanoconjugates can serve as wall materials in the formation of various nanostructures for encasing nutraceuticals, thus enhancing their delivery and stability in the food industry. Commonly used edible polysaccharides and proteins have been utilized as building blocks in nano-encapsulation systems due to their favorable physicochemical properties. This article provides a comprehensive discussion on food-grade proteins and polysaccharides as nano-encapsulation biomaterials, fabrication methods, and their applications in delivering plant-derived nutraceuticals.

FOOD CHEMISTRY (2023)

Article Food Science & Technology

Preparation of Curcumin Hydrogel Beads for the Development of Functional Kulfi: A Tailoring Delivery System

Minaxi Sharma et al.

Summary: Curcumin, a bioactive ingredient with low bioavailability, was encapsulated in calcium-alginate to enhance solubility and release behavior. CHBs fortified in Kulfi showed no significant difference in color and melting rate compared to the control. The sensory score for overall acceptability was higher in CHBs fortified Kulfi. These findings suggest the feasibility of using CHBs to improve the bioavailability of curcumin and Kulfi as a suitable dairy delivery system.
Review Chemistry, Applied

Biobased materials for active food packaging: A review

Omar Mohammad Atta et al.

Summary: This review provides an overview of the desired properties of biobased packaging materials and discusses the potential of different natural and synthetic polymers, as well as the role of additives and nanomaterials.

FOOD HYDROCOLLOIDS (2022)

Article Agriculture, Multidisciplinary

Development of soy protein/sodium alginate nanogel-based cress seed gum hydrogel for oral delivery of curcumin

Saeedeh Shahbazizadeh et al.

Summary: This study developed a cress seed gum hydrogel with isolated soy protein-sodium alginate nanogel as a delivery system for curcumin. The addition of 10% nanogel improved the elasticity and stability of the composite hydrogel. Nanogel-based hydrogels showed better thermal stability and controlled release of curcumin in intestinal conditions.

CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE (2022)

Article Agriculture, Multidisciplinary

Development of cress seed gum hydrogel and investigation of its potential application in the delivery of curcumin

Saeedeh Shahbazizadeh et al.

Summary: The study demonstrates that cress seed gum (CSG) can be a promising polysaccharide for preparing physically cross-linked hydrogel as a curcumin delivery system. CSG hydrogel can protect curcumin during food thermal processing and digestion time, making it a valuable ingredient in modern food formulations.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Review Food Science & Technology

Antimicrobial-coated films as food packaging: A review

Yezhi Fu et al.

Summary: Antimicrobial food packaging involves using antimicrobials to package foods for protection against harmful microorganisms, with options including thermal film-making technology and surface coating techniques. Surface coating is considered more promising for heat-sensitive antimicrobials, offering advantages in preserving packaging materials' properties and minimizing antimicrobial quantities for efficacy. The review explores antimicrobial food packaging films through surface coating, covering components, coating technologies, migration profiles, advantages/drawbacks, and potential challenges in industrial production.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2021)

Review Chemistry, Physical

Plant-based food hydrogels: Constitutive characteristics, formation, and modulation

Fengchao Zha et al.

Summary: Plant-based hydrogels have great potential for applications due to their favorable sustainability profile and ability to exhibit tailor-made textural structures and functional properties by tuning inter-related factors. The interrelationships between hydrogel fabrication, constitutive nature, mechanical properties, and performance are fundamental for applications in different disciplines. Trends in advanced hydrogel designs can inspire new applications and provide convenient anchoring points for enhanced functions in the future.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2021)

Article Multidisciplinary Sciences

Controlled self-assembly of plant proteins into high-performance multifunctional nanostructured films

Ayaka Kamada et al.

Summary: Efforts to utilize plant-derived proteins for functional materials have been limited by inefficient methods in controlling micro and nanoscale structures. Researchers have demonstrated a scalable approach for creating mechanically robust plant-based films through nanoscale assembly, with properties comparable to conventional plastics, while also showcasing the ability to introduce nano- and microscale patterning into these films for hydrophobic surfaces and structural color formation.

NATURE COMMUNICATIONS (2021)

Article Medicine, General & Internal

Evaluation of Turmeric Nanoparticles as Anti-Gout Agent: Modernization of a Traditional Drug

Mubin Mustafa Kiyani et al.

MEDICINA-LITHUANIA (2019)

Review Materials Science, Multidisciplinary

Classification of Hydrogels Based on Their Source: A Review and Application in Stem Cell Regulation

Maziyar M. Khansari et al.

Article Chemistry, Applied

Niosome-loaded cold-set whey protein hydrogels

Arash Abaee et al.

FOOD CHEMISTRY (2016)

Article Biotechnology & Applied Microbiology

Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability

Isuru R. Ariyarathna et al.

FOOD AND BIOPRODUCTS PROCESSING (2015)

Article Biochemistry & Molecular Biology

Soy lipophilic protein nanoparticles as a novel delivery vehicle for conjugated linoleic acid

Zhi-Ming Gao et al.

FOOD & FUNCTION (2014)

Article Biotechnology & Applied Microbiology

Folic acid conjugated cross-linked acrylic polymer (FA-CLAP) hydrogel for site specific delivery of hydrophobic drugs to cancer cells

Jisha Jayadevan Pillai et al.

JOURNAL OF NANOBIOTECHNOLOGY (2014)

Review Food Science & Technology

Genesis and development of DPPH method of antioxidant assay

Sagar B. Kedare et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)

Article Agriculture, Multidisciplinary

Sodium Borohydride/Chloranil-Based Assay for Quantifying Total Flavonoids

Xiangjiu He et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)