Roles of different polysaccharides on the structures of alginate-based Bigel beads and co-delivery of bioactives
文献类型： 外文期刊
作者： Liu, Guangmin 1 ; Wang, Yuxuan 1 ; Yang, Jingyi 3 ; Wang, Yaqin 1 ; He, Hongju 1 ; Mao, Like 3 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China
2.Beijing Key Lab Fruits & Vegetable Storage & Proc, Beijing 100097, Peoples R China
3.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
关键词： Bigel; Bead; Curcumin; EGCG; Digestion; Release
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 27 卷
页码：
收录情况： SCI
摘要： Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion. FTIR analysis confirmed no interactions between alginate hydrogel and monoglyceride oleogel, nor covalent bonds formation between alginate and the polysaccharides. The bigels were tested for simultaneously delivery of epigallocatechin gallate and curcumin, and the results showed that bead structures significantly influenced their release. Among all tested bigels, pectin and carrageenan beads exhibited the highest cumulative release in simulated intestinal fluid. The results suggested that polysaccharides effectively modified the physicochemical properties of alginate-based bigel beads, leading to adjustable release of the incorporated bioactives.
- 相关文献
作者其他论文 更多>>
-
Physiological and nutritional responses of two pakchoi (Brassica chinensis) cultivars to different red-blue light ratios in controlled environment
作者：Anum, Hadiqa;Li, Yangmei;Liu, Guangmin;Tong, Yuxin;Wang, Yaqin;Sun, Guoqing;Luo, Jie;Gruda, Nazim S.
关键词：glucosinolates; light quality; pakchoi; growth; nutritional quality; plant factory
-
Interfacial adsorption and lubrication dynamics of β-lactoglobulin and MCT on the mucin layer
作者：Zhang, Yanhui;Zhao, Yujie;Zhang, Ruoning;Gao, Yanxiang;Mao, Like;Zhang, Yanhui;Liu, Guangmin;Mao, Like
关键词：Mucin; beta-Lactoglobulin; MCT; Lubrication; QCM-D; Molecular docking
-
Insights into the mechanical and simulated oral processing behaviors of gelatin-κ-carrageenan hydrogels reinforced by sorbitol replacement
作者：Wang, Yichuan;Lu, Yao;Gao, Yanxiang;Mao, Like;Liu, Guangmin;Mao, Like
关键词：Gelatin; kappa-carrageenan; Hydrogel; Sorbitol replacement; Oral processing
-
Effects of electron beam irradiation on the sensory qualities and bioactive compounds of broccoli sprout juice
作者：Yan, Jiayan;Li, Yunying;Peng, Xinyan;He, Hongju;Liu, Guangmin;Tang, Xiaowei;Wang, Yaqin
关键词：Broccoli; Sulforaphane; Sprout juice; Electron beam irradiation; Flavor substances
-
Metabolome insights into nutrients and glucosinolates in broccoli and lacinato kale
作者：Gao, Wenzheng;Liu, Yumei;Han, Fengqing;Zhang, Shuo;Li, Zhansheng;Lai, Shangxiang;Liu, Guangmin;He, Hongju
关键词：Leaves; By-product; UPLC-MS/MS; HPLC; Plant chassis
-
Identification and knockout of rhamnose synthase CiRHM1 enhances accumulation of flavone aglycones in chrysanthemum flower
作者：Luo, Chang;Sun, Yahui;Huang, Conglin;Luo, Jiayi;Han, Mingzheng;Song, Zhenzhen;Zhao, Yafei;Gao, Junping;Hong, Bo;Ma, Chao;Wang, Yaqin
关键词：Chrysanthemum; rhamnose synthase; flavone; GWAS; genome-editing
-
Transcriptomic and metabolomic analysis of quality deterioration of postharvest okra fruit at different storage temperatures
作者：Qiao, Yu;Zheng, Yanyan;Zuo, Jinhua;Liu, Huan;Wang, Yaqin;Ma, Lili;He, Hongju;Hu, Liping;Qiao, Yu;Zheng, Yanyan;Zuo, Jinhua;Liu, Huan;Wang, Yaqin;Ma, Lili;He, Hongju;Hu, Liping;Qiao, Yu;Zheng, Yanyan;Zuo, Jinhua;Liu, Huan;Wang, Yaqin;Ma, Lili;He, Hongju;Hu, Liping;Qiao, Yu;Zheng, Yanyan;Zuo, Jinhua;Liu, Huan;Wang, Yaqin;Wang, Zhengrong;He, Hongju;Hu, Liping;Qiao, Yu;Watkins, Christopher B.
关键词：Okra; Texture; ABA synthesis; Flavonoids synthesis; alpha-linolenic acid metabolic
