Natural pH and temperature-sensitive hydrogel-emulsion carriers for co-delivery of hydrophobic and hydrophilic bioactive ingredients in the gastrointestinal tract

Article Chemistry, Multidisciplinary

Microfluidics-enabled Serial Assembly of Lipid-siRNA-sorafenib Nanoparticles for Synergetic Hepatocellular Carcinoma Therapy

Yao Chen et al.

Summary: In this study, a microfluidic chip was used to sequentially assemble multi-component nanoparticles, including therapeutic drugs and siRNA, with high encapsulation efficiencies and efficient tumor treatment effects.

ADVANCED MATERIALS (2023)

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Article Chemistry, Applied

Improved stability and in vitro bioavailability of 0-carotene in filled hydrogel prepared from starch blends with different granule sizes

Dabin Kim et al.

Summary: Starch blends used as filled hydrogels can improve the stability and bioavailability of β-carotene. The gel-forming ability and freeze-thaw stability of the hydrogels were improved by blending potato starch with rice or quinoa starch. The starch blend-based hydrogels showed higher retention rate of β-carotene and improved bioavailability compared to the control emulsion.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Encapsulation of SOD in chitosan-coated gel particles of alginate or mixture of alginate and shellac for targeted intestinal delivery

Zeliang Zhu et al.

Summary: The study developed chitosan-coated alginate gel particles (CS/SA) and chitosan-coated alginate-shellac gel particles (CS/SA/Lac) as potential oral delivery systems for enhanced stability and activity of superoxide dismutase (SOD). The encapsulation efficiency, enzyme activity retention ratio, particle structure, SOD release behavior, and the effect of shellac were evaluated. The optimal formula for CS/SA was determined, and the addition of shellac improved SOD stability in gastric conditions. CS/SA released SOD in stimulated intestinal fluid, while CS/SA/Lac released SOD in stimulated colonic fluid. These findings suggest that CS/SA and CS/SA/Lac are excellent candidates for SOD oral administration in developing functional products.

FOOD HYDROCOLLOIDS (2023)

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Article Chemistry, Applied

Physicochemical and in vitro digestion properties of gelatin/low-methoxyl pectin synbiotic microgels co-encapsulating Lacticaseibacillus casei and pectic oligosaccharides via double-crosslinking with transglutaminase and calcium ions

Jeong Ho Byeon et al.

Summary: In this study, the researchers investigated the properties of gelatin/low methoxyl pectin (LMP) synbiotic microgels encapsulating Lacticaseibacillus casei (L. casei) and pectic oligosaccharides. The microgels were crosslinked and their morphology and interactions were analyzed using electron microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. The encapsulation efficiency of the microgels was high, and the double-crosslinked microgels showed better survival rates of L. casei under simulated gastrointestinal conditions, heat treatment, and storage. These findings suggest the potential use of double-crosslinked GEL/LMP synbiotic microgels for improving probiotic viability.

FOOD HYDROCOLLOIDS (2023)

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Article Engineering, Biomedical

Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene

Fuguo Liu et al.

Summary: This study utilized emulsions with different interfacial structures and cross-linking methods to increase the stability and bioavailability of lycopene. Double-crosslinking enhanced the gel strength and viscosity, while layer-by-layer coated emulsion gels showed better mechanical stability. The encapsulated lycopene exhibited higher stability and lower cytotoxicity, as well as improved anti-inflammatory activity in Caco-2 cells compared to free lycopene.

BIOMATERIALS (2022)

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Article Chemistry, Applied

Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers

Lu Han et al.

Summary: The study encapsulated insulin and quercetin using a self-assembled water-in-oil-in-water double emulsion, with black-bean protein as the emulsifier, resulting in increased bioaccessibility of the compounds and improved stability and solubility under simulated gastrointestinal conditions.

FOOD CHEMISTRY (2022)

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Review Nanoscience & Nanotechnology

Designing spatial and temporal control of vaccine responses

Gillie A. Roth et al.

Summary: Vaccines are crucial in combating infectious diseases, but improving the potency and durability of vaccine responses remains a challenge. Material platforms can enhance immune responses by controlling the interactions between vaccine components and immune cells in terms of both spatial and temporal aspects, aiming to induce enhanced memory immunity for future protection.

NATURE REVIEWS MATERIALS (2022)

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Article Chemistry, Multidisciplinary

Targeted Drug/Gene/Photodynamic Therapy via a Stimuli-Responsive Dendritic-Polymer-Based Nanococktail for Treatment of EGFR-TKI-Resistant Non-Small-Cell Lung Cancer

Jinxing Huang et al.

Summary: This study proposes a nanococktail therapeutic strategy for treating EGFR-TKI resistant NSCLC by targeted co-delivery of drugs and genes, along with photodynamic therapy. The results show that this nanococktail therapy effectively releases drugs and genes at the tumor site, demonstrating potent antitumor efficacy.

ADVANCED MATERIALS (2022)

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Article Chemistry, Applied

High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers

Sheliang Zhao et al.

Summary: This study investigates the use of different forms of lactoferrin (LF) - carboxymethyl chitosan (CMCTS) complexes as emulsifiers to form high internal phase emulsions (HIPEs). The results show that heated LF-CMCTS granules and unheated LF-CMCTS complexes have different mechanisms and properties in stabilizing HIPEs, providing a new basis for designing novel LF-based HIPEs systems.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Effects of inducer type and concentration on the formation mechanism of W/O/W double emulsion gels

Lu Han et al.

Summary: Water-in-oil-in-water double emulsion gels based on black bean protein-sodium alginate Maillard conjugate were successfully fabricated in this study for the encapsulation of insulin and quercetin. The properties and microstructures of the gels were influenced by the type and concentration of the inducers. The addition of each inducer significantly improved the water holding capacity, encapsulation efficiency, and textural properties of the gels.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene

Duanquan Lin et al.

Summary: This study investigated the impact of pH on the properties of alginate gel beads containing protein-coated droplets, showing that emulsion gel beads at different pH levels exhibit different characteristics.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Improving pea protein functionality by combining high-pressure homogenization with an ultrasound-assisted Maillard reaction

Sheliang Zhao et al.

Summary: This study used a combination of high-pressure homogenization and an ultrasound-assisted Maillard reaction to improve the functionality of pea protein. The combined treatment increased the solubility, emulsifying properties, foaming properties, and antioxidant activity of the pea proteins. These findings are valuable for the development of various plant-based foods in the food industry.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Development of Pickering emulsions stabilized by hybrid biopolymeric particles/nanoparticles for nutraceutical delivery

Sedighe Tavasoli et al.

Summary: Bioactive compounds, with their limited applications due to high sensitivity to degradation and low bioavailability, can be effectively protected and delivered using Pickering emulsions (PE) as carriers. Recent studies have shown that the encapsulation of bioactive ingredients using PE can be applied in a wide range of functional food products.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel

Hongjin Yu et al.

Summary: In this study, a pH-sensitive double emulsion-filled gellan gum hydrogel was prepared for intestinal targeted delivery of food bioactive ingredients. The double emulsions remained stable during storage and maintained their microstructure under acidic conditions. The gellan gum hydrogel showed high encapsulation efficiency and intestinal targeted release ability.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Ultrasonic pretreatment improved the physicochemical properties and riboflavin delivery ability of transglutaminase-catalyzed soy protein isolate gel

Peng Zhang et al.

Summary: Ultrasonic pretreatment significantly improves the physicochemical properties and nutrient delivery ability of soy protein isolate gel, resulting in a more stable gel network.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Physical

Investigation on the interaction of riboflavin with aquacobalamin (Vitamin B12): A fluorescence quenching study

Hanaa A. Hassanin

Summary: The interaction between vitamin B-2 and vitamin B-12 in an aqueous solution was investigated using fluorescence quenching and UV-vis absorption spectroscopy. The results showed that the fluorescence intensity of vitamin B-2 was significantly quenched by vitamin B-12 at different pH and temperature conditions. The quenching mechanism was determined to be static quenching, and electron transfer between the two compounds was thermodynamically favored. Distance analysis suggested the possibility of Forster resonance energy transfer between vitamin B-2 and vitamin B-12. The electrostatic interaction was found to play an important role in the reaction between the two compounds.

JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY A-CHEMISTRY (2022)

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Article Agriculture, Multidisciplinary

Robust W/O/W Emulsion Stabilized by Genipin-Cross-Linked Sugar Beet Pectin-Bovine Serum Albumin Nanoparticles: Co-encapsulation of Betanin and Curcumin

Xiang-Yi Tang et al.

Summary: The utilization of sugar beet pectin-bovine serum albumin nanoparticles to stabilize Pickering W/O/W emulsions shows potential in enhancing the shelf stability and bioaccessibility of betanin and curcumin, providing a new approach for food colorant and antioxidant applications.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil

Zhaohua Huang et al.

Summary: W/O/W emulsions were successfully prepared using rice bran wax (RBX) for oil phase oleogelation, showing improved stability and increased average particle size and viscosity with higher RBX concentrations. The RBX also enhanced the protection and bioaccessibility of proanthocyanidins and beta-carotene, with optimum results achieved at RBX concentrations of 8.0% or 10.0%.

FOOD CHEMISTRY (2021)

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Review Food Science & Technology

Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology

Angelica Serpa Guerra et al.

Summary: Lycopene's chemical structure as an antioxidant is beneficial for health, making it a promising food additive. However, lycopene is susceptible to chemical changes when exposed to light and high temperatures, leading to a focus on its stability during isolation, food processing, and storage. By utilizing nanotechnology tools such as high-pressure homogenization and microfluidization, lycopene extraction and preservation can be improved.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

Colorimetric ammonia (NH3) sensor based on an alginate-methylcellulose blend hydrogel and the potential opportunity for the development of a minced pork spoilage indicator

Sutthira Sutthasupa et al.

Summary: Hydrogels based on alginate and methylcellulose were developed as a colorimetric indicator for monitoring minced pork spoilage. The hydrogel showed tunable water uptake capacity and compression strength proportional to alginate content. Results demonstrated the hydrogel's potential application as a spoilage indicator in intelligent packaging, showing a correlation between color change, TVB-N, and pH change in minced pork.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Design and characterization of double-cross-linked emulsion gels using mixed biopolymers: Zein and sodium alginate

Jun Yan et al.

Summary: The study formed a double-cross-linked emulsion gel using zein and sodium alginate as gelling agents, and compared the effects of single/double cross-linked emulsion gels on the photostability and bioaccessibility of co-loaded polyphenols. The results showed that the concentration of SA and TG activity had an impact on the stability and rheology of the emulsion gels.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

An enhanced pH-sensitive carrier based on alginate-Ca-EDTA in a set-type W1/O/W2 double emulsion model stabilized with WPI-EGCG covalent conjugates for probiotics colon-targeted release

Xin-Sheng Qin et al.

Summary: This study demonstrated the impact of W-1/O/W-2 double emulsion with alginate-Ca-EDTA system on the gastrointestinal digestion viability of Lactobacillus Plantarum strain liquid. The preparation parameters and rheological properties of the double emulsions were systematically studied, revealing the pH-sensitive carrier potential of the alginate-CaEDTA system. The results suggest a promising strategy for probiotics strain liquid encapsulation in double emulsion delivery systems for food and pharmaceutical applications.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Multidisciplinary

A pH-Triggered Self-Unpacking Capsule Containing Zwitterionic Hydrogel-Coated MOF Nanoparticles for Efficient Oral Exendin-4 Delivery

Yuhao Zhou et al.

Summary: Oral delivery of peptides or proteins through a pH-triggered self-unpacking capsule can improve bioavailability by enhancing penetration in the gastrointestinal environment and intestinal mucosa. This strategy significantly increases plasma levels of exendin-4, boosts endogenous insulin secretion, and effectively lowers blood glucose levels.

ADVANCED MATERIALS (2021)

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Article Chemistry, Applied

Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants

Renato Queiroz Assis et al.

Summary: In this study, cellulose acetate films were prepared with the incorporation of different carotenoids, and their effects on stability, degradation rate, release in food simulants, and protective effect on oxidation of vitamin B-2 were evaluated. The results showed varying performance among the carotenoids in terms of stability, release rate, and protective effect in a photooxidative environment.

FOOD CHEMISTRY (2021)

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Article Nanoscience & Nanotechnology

Bioinspired Eggosomes with Dual Stimuli-Responsiveness

Fuguo Liu et al.

Summary: By utilizing a biomimetic approach inspired by the natural structure of hen's eggs, micro-eggs were created to encapsulate, protect, and release nutrients for incorporation into functional foods. These egg-like structures consist of an oily core, protein-rich gel, and a hard calcium carbonate shell, providing enhanced nutritional value and stability.

ACS APPLIED BIO MATERIALS (2021)

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Article Multidisciplinary Sciences

Primary cell wall inspired micro containers as a step towards a synthetic plant cell

T. Paulraj et al.

NATURE COMMUNICATIONS (2020)

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Article Food Science & Technology

β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studies

Livia S. Simoes et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Chemistry, Applied

Egg-box model-based gelation of alginate and pectin: A review

Lianqi Cao et al.

CARBOHYDRATE POLYMERS (2020)

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Article Chemistry, Multidisciplinary

A Multistage Cooperative Nanoplatform Enables Intracellular Co-Delivery of Proteins and Chemotherapeutics for Cancer Therapy

Peng Zhang et al.

ADVANCED MATERIALS (2020)

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Article Chemistry, Applied

Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures

Mayumi Silva et al.

FOOD HYDROCOLLOIDS (2020)

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Article Chemistry, Applied

Effects of pH, extrusion tip size and storage protocol on the structural properties of Ca(II)-alginate beads

Ignacio Zazzali et al.

CARBOHYDRATE POLYMERS (2019)

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Article Chemistry, Applied

Time dependent gelling properties of cuboid alginate gels made by external gelation method: Effects of alginate-CaCl2 solution ratios and pH

Tezar Ramdhan et al.

FOOD HYDROCOLLOIDS (2019)

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Article Agriculture, Multidisciplinary

Effect of the Solid Fat Content on Properties of Emulsion Gels and Stability of β-Carotene

Yao Lu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Agriculture, Multidisciplinary

Zein Particle-Stabilized Water-In-Water Emulsion as a Vehicle for Hydrophilic Bioactive Compound Loading of Riboflavin

Jia-Feng Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Review Biochemistry & Molecular Biology

Enhanced delivery of lipophilic bioactives using emulsions: a review of major factors affecting vitamin, nutraceutical, and lipid bioaccessibility

David Julian McClements

FOOD & FUNCTION (2018)

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Article Chemistry, Physical

Stability and rheology of three types of W/O/W multiple emulsions emulsified with lecithin

Shaoqiang Luo et al.

JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY (2017)

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Article Chemistry, Applied

Reaction and Scavenging Mechanism of β-Carotene and Zeaxanthin with Reactive Oxygen Species

Azusa Nishino et al.

JOURNAL OF OLEO SCIENCE (2017)

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Review Food Science & Technology

Double Emulsions Relevant to Food Systems: Preparation, Stability, and Applications

Gerald Muschiolik et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

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Article Chemistry, Applied

An improved pH-responsive carrier based on EDTA-Ca-alginate for oral delivery of Lactobacillus rhamnosus ATCC 53103

Huizhen Zheng et al.

CARBOHYDRATE POLYMERS (2017)

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Article Chemistry, Applied

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin-pea protein isolate conjugate and Tween 80

Sahar Tamnak et al.

FOOD HYDROCOLLOIDS (2016)

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Article Engineering, Chemical

Possible effects of complex internal structures on the apparent viscosity of multiple emulsions

Jingtao Wang et al.

CHEMICAL ENGINEERING SCIENCE (2015)

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Article Food Science & Technology

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Ashok R. Patel et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

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Review Food Science & Technology

Carotenoids from fruits and vegetables: Chemistry, analysis, occurrence, bioavailability and biological activities

Ramesh Kumar Saini et al.

FOOD RESEARCH INTERNATIONAL (2015)

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Article Food Science & Technology

Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability

David Julian McClements

JOURNAL OF FOOD SCIENCE (2015)

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Article Food Science & Technology

Physical properties of sodium alginate solutions and edible wet calcium alginate coatings

J. Comaposada et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Food Science & Technology

Physicochemical properties and riboflavin encapsulation in double emulsions with different lipid sources

Ricard Bou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

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Article Chemistry, Multidisciplinary

Multiple Emulsions Controlled by Stimuli-Responsive Polymers

Lucie Besnard et al.

ADVANCED MATERIALS (2013)

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Review Biochemistry & Molecular Biology

Phospholipids at the Interface: Current Trends and Challenges

Roman Pichot et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)

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Review Chemistry, Multidisciplinary

CurcuminuFrom Molecule to Biological Function

Tuba Esatbeyoglu et al.

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2012)

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Article Chemistry, Physical

Study of aggregational characteristics of emulsions on their rheological properties using the lattice Boltzmann approach

Sasidhar Kondaraju et al.

SOFT MATTER (2012)

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Review Biochemistry & Molecular Biology

Riboflavin as a photosensitizer. Effects on human health and food quality

Daniel R. Cardoso et al.

FOOD & FUNCTION (2012)

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Article Chemistry, Multidisciplinary

Magnetic, thermosensitive microgels as stimuli-responsive emulsifiers allowing for remote control of separability and stability of oil in water-emulsions

Bastian Brugger et al.

ADVANCED MATERIALS (2007)

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Article Biochemistry & Molecular Biology

Oxygen uptake after electron transfer from amines, amino acids and ascorbic acid to triplet flavins in air-saturated aqueous solution

Helmut Goerner

JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2007)

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Article Chemistry, Multidisciplinary

Stimulus-responsive emulsifiers based on nanocomposite microgel particles

S Fujii et al.

ADVANCED MATERIALS (2005)

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Article Chemistry, Applied

Effect of sugars on the rheological properties of acid caseinate-stabilized emulsion gels

E Dickinson et al.

FOOD HYDROCOLLOIDS (2002)

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Natural pH and temperature-sensitive hydrogel-emulsion carriers for co-delivery of hydrophobic and hydrophilic bioactive ingredients in the gastrointestinal tract

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