Carrageenan-guar gum microwave irradiated micro-porous interpenetrating polymer network: A system for drug delivery

A series of microwave irradiated IPN of Crg and GG have been synthesized and cross linking through hydrogen bonding was confirmed by FTIR spectroscopy. Thermal sensitivity at 48°C, degradation above 200°C is an emblem of uniqueness. We obtained micro rough surface morphology, hydrophilicity and muco-adhesion supporting S6 for targeted drug delivery. Honey comb like internal architecture will provide high mechanical strength. The sample S6 showed 72% drug release in 12 hours. Based on the results, it was concluded that the S6 can be used as target oriented controlled drug delivery devices enabling control over swelling and drug release.     

高酰基结冷胶对乳清分离蛋白热诱导凝胶特性的影响

蛋白质-多糖凝胶具有良好的稳定性和机械强度,在稳定和传递生物活性物质、营养强化剂方面的应用前景广阔。该研究以乳清分离蛋白、高酰基结冷胶为原料制备热诱导混合凝胶,分析高酰基结冷胶对乳清分离蛋白-高酰基结冷胶混合凝胶的凝胶强度、保水性及显微结构等,揭示乳清蛋白-高酰基结冷胶凝胶形成机理。结果表明,高酰基结冷胶促使蛋白质巯基暴露从而使凝胶形成稳定结构,提高混合凝胶的凝胶强度和保水性,且随着高酰基结冷胶含量增加而显著增大,其质量浓度为4 g/L时,复合凝胶的凝胶强度最大,为26.97 g;保水性最好,为97.41%;透光率最低,为1.87%。温度扫描结果表明,增加高酰基结冷胶可以提高乳清分离蛋白的相转变温度,傅里叶红外光谱显示,乳清分离蛋白与高酰基结冷胶存在分子间作用力,扫描电子显微镜表明高酰基结冷胶诱导混合凝胶形成结构紧密的三维网络结构。该研究为拓展乳清分离蛋白和结冷胶的新型凝胶食品,提高传统食品的质量,改善食品的加工工艺提供基础理论数据。     

不同NaCl浓度条件下亚麻籽胶对肌原纤维蛋白凝胶作用力及乳化特性的影响

为改善低盐肉制品凝胶乳化品质的降低,明确亚麻籽胶(flaxseed gum,FG)添加对肉制品品质的影响,以肌原纤维蛋白(myofibrillar protein,MP)为研究对象,通过测定乳析指数、电位值、粒径、显微观察研究不同NaCl浓度条件下FG对MP乳液乳化稳定性的影响,而化学键的测定显示FG对MP凝胶化学作用力的影响。结果表明,形成MP凝胶及FG-MP凝胶体系的关键是二硫键和非二硫共价键的贡献;不同NaCl浓度对FG-MP乳液的乳析指数、ζ-电位、粒径的影响均不显著(P0.05),而MP乳液随着NaCl浓度的提高,乳化稳定性、ζ-电位、粒径均显著变化(P0.05)。特别是在低浓度NaCl条件下,FG的加入可以显著提高MP乳液的稳定性(P0.05)。显微观察发现加入FG可以改善MP乳液液滴聚集的现象。因此,说明在低浓度NaCl条件下加入FG可以显著提高肌原纤维蛋白乳液的乳化稳定性,提高其抗盐能力,促进亚麻籽在肉制品中的应用。     

Influence of temperature,calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions

Viscoelastic properties of two nontraditional hydrocolloid dispersions were evaluated. Prosopis chilensis seed gum was evaluated based on temperature (5–80 °C) and added CaCl₂ (0.07%), whereas nopal mucilage was evaluated based on temperature (5–80 °C) and sucrose concentration (0–20%). Viscoelasticity was tested by the small strain oscillatory shear test; storage modulus (G′), loss modulus (G″) and tan δ were reported. Prosopis chilensis and nopal dispersions behaved as weak gels (G’ > G’’) regardless of experimental condition. Raising temperature from 20 to 80 °C significantly increased G’. The gel structure was strengthened by adding CaCl₂ and G’ increased at 40 °C. The sucrose effect depended on concentration and temperature; at low sucrose concentrations, G’ modulus increased regardless of temperature level, but at high concentrations, it decreased at temperatures >40 °C. In conclusion, nopal and Prosopis chilensis dispersions show weak gel structure regardless of experimental condition. G′ increases as temperature increases, and these dispersions could be suitable for food applications requiring heat tolerance.     

淀粉和食用胶对油炸面制品油脂含量和油脂分布的影响

研究了淀粉种类及配比和食用胶种类及添加量对油炸面制品油脂含量和油脂分布的影响。采用索氏抽提法测定油炸面制品中的油脂含量,采用激光共聚焦扫描显微镜测定其断面的油脂分布。结果表明:以20%的木薯淀粉与80%的A4小麦淀粉为原料,加入0.5%酪朊酸钠、1%食用盐、0.5%Na HCO3、0.5%KHCO3、40%水,制作出的油炸面制品不仅油脂含量低而且油脂分布均匀。     

离子对κ-卡拉胶/刺槐豆胶相互作用的影响研究

采用剪切黏度、动态黏弹模量、石英晶体微天平等技术研究了离子种类及混合条件对κ-卡拉胶/刺槐豆胶相互作用的影响。结果表明,K+可促进两者的相互作用,而Na+、Ca2+、Mg2+则对两者相互作用没有明显影响。K+对κ-卡拉胶/刺槐豆胶相互作用的促进存在阶段性,即0~25mmol/L时促进效果逐渐增加,达到30 mmol/L时促进效果减弱,继续增加K+浓度则会进一步促进κ-卡拉胶/刺槐豆胶的相互作用。在固定K+浓度时,卡拉胶和刺槐豆胶质量比为3:7、pH为4.0时有最佳协同效应。这种相互作用与卡拉胶螺旋结构数量变化有关。     

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical,microbiological, rheological and sensory characteristics

In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.     

Formulation and in vitro Evaluation of pH-Sensitive Cross-linked Xanthan Gum-Grafted Acrylic Acid Copolymer for Controlled Delivery of Perindopril Erbumine (PE)

A novel xanthan gum-co-acrylic acid superabsorbent hydrogel composite was formulated by free radical polymerization reaction of acrylic acid on xanthan gum. Effect of variables like dynamic swelling ratio, equilibrium swelling ratio, drug loading and drug release was investigated. Swelling ratio increases with decrease in crosslinker concentration. Drug release studies were conducted in pH 7.4 and 0.1N HCl. In acidic environment, drug release was low whereas it was sustained release in alkaline. XG4 showed significant swelling and drug release up to 24?hr. Physicochemical evaluation also confirmed it was optimized formulation. Hence XG4-co-AA was optimized for once daily dose of Perindopril Erbumine.     

A Biomimetic Hybrid Hydrogel Based on the Interactions between Amino Hydroxyapatite and Gelatin/Gellan Gum

In this work, a gelatin (Gel)‐oxidized gellan gum (OG)/amino hydroxyapatite (mHap) hybrid hydrogel with Schiff base linkages is reported. The mHap is obtained by modifying hydroxyapatite with tetraethyl orthosilicate and 3‐aminopropyl‐triethoxysilane. The effects of different mHap contents on the structure, morphology, and properties of hydrogels are particularly investigated. Scanning electron microscopy coupled with energy dispersion spectroscopy reveals that mHap of around 100 nm is uniformly distributed inside the hydrogel with interconnected porous structures. Notably, the hydrogel with 1 wt% mHap possesses the highest compressive stress (2.01 ± 0.10 MPa) at 90% strain, as well as the lowest equilibrium swelling ratio (97% ± 5%) and degradation rate than other hydrogels. Besides, an ultra‐high compressive stress equivalent to 91% of the initial stress can be obtained by this hydrogel after 50 loading‐unloading cycles (85% strain). Meanwhile, after being swollen, this improved hydrogel also exhibits better structural stability than Gel‐OG hydrogel. The in vitro 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) assay further shows that all hydrogels are nontoxic against mouse fibroblasts. This work provides a biomimetic strategy to construct the organic/inorganic hydrogels with excellent interactions, elasticity, reversibility, and biocompatibility, which is of great importance for the practical applications in cartilage tissue engineering.     

Irradiated Ch/GG/PVP-based stimuli-responsive hydrogels for controlled drug release

Hydrogels based on gamma (γ) irradiated chitosan (pre-irradiated), guar gum, and polyvinyl pyrrolidone were crosslinked with various concentrations of (3-mercapto propyl)trimethoxysilane and fabricated by solution casting technique for the drug delivery applications. High molecular weight chitosan (Ch) possesses lower solubility and higher viscosity, these problems overcame by γ irradiation, which also generated hydrophilicity and effect of irradiated Ch on controlled drug release was assessed. FTIR analysis showed the development of chemical and physical interactions and confirmed the incorporation of characteristic peaks. SEM micrographs revealed porous structure of the prepared hydrogels. Swelling analysis of the hydrogels was performed in distilled water, buffer, and electrolyte mediums. All the hydrogel samples showed higher swelling at acidic pH and lower swelling at neutral and basic pH. These pH-responsive characteristics made these RCGP hydrogels an important contender for injectable controlled drug release. The ampicillin sodium drug was loaded and in vitro controlled release mechanism was evaluated in the PBS, SIF, and SGF which shown out of all prepared hydrogels (RCGP-1, RCGP-2, and RCGP-3), RCGP-1 has exhibited 87.4% release in PBS and 81.3% in SIF in 180 min.