Article
Chemistry, Physical
Kyung Hee Park, Yeon Woo Choi, Heejoo Ryu, Hyoung Jae Lee, Jae-Hak Moon, Ho-Jun Song, Yeong-Joon Park
Summary: This study developed improved multi-component beads for controlled and sustained delivery of antibiotics. Single and multi-component beads were prepared using chitosan, calcium chloride, alginate, and citric acid, and the release of antibiotics was controlled by crosslinking. The crosslinked beads showed efficient sustained-release of gentamicin.
Article
Biochemistry & Molecular Biology
Emine Bulut
Summary: The study focused on the preparation of ionically crosslinked beads as semi-interpenetrating polymer networks loaded with ibuprofen. The drug release behaviors and performance parameters of the beads were investigated and optimized for the best release conditions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Esther Santamaria, Alicia Maestro, Carmen Gonzalez
Summary: Nanoemulsions were prepared using a low-energy emulsification method and encapsulated into alginate beads. The beads were coated with chitosan and pullulan to improve the release kinetics of carvacrol. The chitosan-coated beads showed sustained release patterns and avoided the initial burst effect.
Article
Genetics & Heredity
Zahra Taran, Sepideh Yektaniroumand Digehsaraei, Mojtaba Salouti, Bahram Amini, Sanaz Mahmazi, Mohsen Kalantari
Summary: In this study, MTX was encapsulated in magnetic alginate beads to control its release and reduce side effects in breast cancer treatment. Results showed that the encapsulated MTX had higher anticancer effect and induced significant apoptosis in treated cells. This research offers a potential solution to the adverse effects of MTX and provides controlled drug release for long-term breast cancer treatment.
Article
Biochemistry & Molecular Biology
Stalin Kondaveeti, Denise F. S. Petri, Hoon Eui Jeong
Summary: This study synthesized alginate/xanthan blend beads and improved their porosity through freeze-drying. The freeze-dried beads showed better adsorption capacity for MB dye compared to air-dried beads. The vertical column system packed with freeze-dried beads exhibited higher adsorption efficiency and maintained a removal efficiency of 91% even after multiple adsorption-desorption cycles.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Yilun Weng, Supun Ranaweera, Da Zou, Anna P. Cameron, Xiaojing Chen, Hao Song, Chun-Xia Zhao
Summary: Enzymes are essential for industries, but their sensitivity to high temperatures can be problematic. Encapsulation with alginate microparticles has been shown to improve enzyme thermal stability, but other factors like enzyme loading and bioavailability also need to be considered. This study optimized the efficiency of enzyme encapsulation and achieved high enzyme loading and thermal stability, with excellent bioavailability demonstrated in an animal trial.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Katarina S. Postolovic, Milan D. Antonijevic, Biljana Ljujic, Marina Miletic Kovacevic, Marina Gazdic Jankovic, Zorka D. Stanic
Summary: Hydrogel beads based on biopolymers were prepared for encapsulation of curcumin, and significant increased release of curcumin was observed. These beads can be used as powerful carriers for the oral delivery of hydrophobic nutraceuticals.
Article
Polymer Science
Wanwisa Khunawattanakul, Napaphak Jaipakdee, Thitiphorn Rongthong, Narin Chansri, Pathomthat Srisuk, Padungkwan Chitropas, Thaned Pongjanyakul
Summary: This study aimed to investigate the effects of quaternary polymethacrylate (QPM), a positively charged water-insoluble polymer, on the properties of sodium alginate (SA) dispersions and calcium alginate (CA) gel beads containing propranolol HCl (PPN). The addition of QPM increased the viscosity of the composite dispersions, resulting in larger particle size, higher drug entrapment efficiency, and improved particle strength of the gel beads. The PPN-loaded CA-QPM gel beads exhibited slower drug release rate compared to the PPN-loaded CA gel beads. These findings suggest that QPM has the potential to be used as a bioactive compound delivery system.
Article
Chemistry, Applied
Hongxiang Liu, Bor-Sen Chiou, Yun Ma, Harold Corke, Fei Liu
Summary: A novel method to reduce the release of hydrophilic synthetic colorants at the interface was introduced in this study, which focused on the anti-solvent effect on the membrane outside surface of liquid-core beads. The liquid-core beads were manufactured using reverse spherification between alginate and calcium ion, and a precipitation shell of hydrophobic zein protein ensured the stability of the colorant. The acidification of the solvent facilitated the kinetically stable zein particles, enabling the formation of more orderly secondary structures even in highly polar solvents. This study demonstrated a promising and scalable strategy to encapsulate hydrophilic compounds in zein-based shells of liquid-core beads, with potential applications in food, supplements, and pharmaceutical products.
Article
Chemistry, Applied
Luping Gu, David Julian McClements, Jiaying Li, Yujie Su, Yanjun Yang, Junhua Li
Summary: In this study, alginate/kappa-carrageenan composite beads were developed for encapsulation and release of egg yolk immunoglobulin Y (IgY) under simulated gastrointestinal conditions. The composite beads showed higher efficiency in protecting IgY activity and slower release kinetics compared to pure alginate beads, making them promising carriers for hydrophilic immunoglobins.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Alejandro Londono-Moreno, Zayra Mundo-Franco, Margarita Franco-Colin, Carolina Buitrago-Arias, Martha Lucia Arenas-Ocampo, Antonio Ruperto Jimenez-Aparicio, Edgar Cano-Europa, Brenda Hildeliza Camacho-Diaz
Summary: The aim of this study was to develop a microencapsulate of a complex matrix using polysaccharides to protect and control the release of CPC. The results showed that the encapsulation efficiency of the matrix-type encapsulates increased as more components were added to the mixtures. Therefore, matrix M4 exhibited an encapsulation efficiency for CPC of 98% and a bioaccessibility of 10.65 +/- 0.65% after the passage of encapsulates through in vitro digestion.
Article
Chemistry, Physical
Aiman Karim, Abdur Rehman, Jianguo Feng, Asia Noreen, Elham Assadpour, Mohammad Saeed Kharazmi, Zhang Lianfu, Seid Mahdi Jafari
Summary: Alginate-based nanocarriers have great potential in the delivery of bioactive compounds. Calcium alginate and sodium alginate, as the most promising wall materials, are non-toxic, relatively cheap, simple to produce, and biocompatible and biodegradable. The review discusses different alginate-based nanocarriers and their entrapment of bioactives, as well as their bioavailability in the gastric environment. Alginate-based nanocarriers can be used as emulsifiers/encapsulants for various bioactives, including vitamins, minerals, peptides, essential oils, and carotenoids. The combination of alginate-based nanocarriers with other polysaccharides/emulsifiers is recognized as the most effective approach for the protection, delivery, and sustained release of bioactives.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Entomology
Jinwon Kim, Ivan Hiltpold, Geoffrey Jaffuel, Ilham Sbaiti, Bruce E. Hibbard, Ted C. J. Turlings
Summary: Researchers have successfully developed solid Ca2+-alginate beads supplemented with glycerol to improve the retention and controlled release of entomopathogenic nematodes. The glycerol-induced metabolic arrest in the nematodes resulted in prolonging their storage life and ensuring steady release in soil. This innovative approach shows promise in effective application of EPN for the control of root-feeding insects.
JOURNAL OF PEST SCIENCE
(2021)
Article
Multidisciplinary Sciences
Kanjana Singh, Benu Adhikari, Julia Low, Margaret Anne Brennan, Lisa Newman, Charles Stephen Brennan, Niramon Utama-ang
Summary: This study investigates the ability of shell formulations comprised of alginate and glucono delta lactone (GDL) to encapsulate a mixture of green tea and turmeric extracts. The results show that increasing the concentration of alginate and GDL improves the retention of catechin and curcuminoid contents, encapsulation efficiency, and consumer acceptance. Thermal treatment also increases the retention of catechin and curcuminoid contents and reduces pungent flavor and bitterness.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Xingwei Wang, Yanwen Feng, Tingting Feng, Xuejiao Wang, Shuqin Xia, Xiaoming Zhang
Summary: The addition of glycerol significantly reduced the hardness of dried gel beads and increased the proportion of tightly bound water. The hydrogen bond interaction between glycerol and alginate stabilized the gel network structure and improved the drying tolerance of gel beads.
Article
Chemistry, Physical
Leidy Ricaurte, Patricio Roman Santagapita, Luis Eduardo Diaz, Maria Ximena Quintanilla-Carvajal
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2020)
Article
Chemistry, Applied
Lorena S. Pepa, Silvio D. Rodriguez, Cristina dos Santos Ferreira, Maria del Pilar Buera
Summary: Many foods undergo browning due to heat treatment or long storage, and this paper defines three stages of browning in foods, showing that commonly employed color indexes are insufficient to describe the later stages of browning.
COLOR RESEARCH AND APPLICATION
(2021)
Article
Food Science & Technology
Fernanda Kuhn, Patricio R. Santagapita, Caciano Pelayo Zapata Norena
Summary: The study utilized a novel matrix to encapsulate compounds from Bougainvillea glabra bracts in Ca(II)-alginate beads, reinforcing their structure and improving chemical stability with the inclusion of proteins. The addition of egg albumin and whey protein resulted in beads with different mechanical properties and applications, as demonstrated by Small Angle X-ray Scattering.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Materials Science, Ceramics
Brianne Salvati, Patricio Santagapita, Mercedes Perullini
Summary: Alginate-based nanosized particles show promising features in drug delivery applications, but the fast gelling rate limits the adequate inclusion of bioactive molecules.
JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ignacio Zazzali, Julieta Gabilondo, Luana Peixoto Mallmann, Eliseu Rodrigues, Mercedes Perullini, Patricio R. Santagapita
Summary: The study conducted a holistic analysis of the leftover parts of globe artichoke, proposing scalable and economically attractive processes for the revalorization of this material. Different agricultural studies revealed yield differences among varieties and the proportion of bracts in the waste biomass. Low-cost, green extraction methods were proposed for recovering phenolic compounds, with Sampedrino variety showing the highest concentration and antioxidant capacity in stems extracts.
Article
Chemistry, Applied
Andres Posbeyikian, Esteban Tubert, Alejandro Bacigalupe, Mariano Martin Escobar, Patricio Roman Santagapita, Gabriela Amodeo, Mercedes Perullini
Summary: A cost-effective automatized Optical Video Microscopy approach was presented for in situ evaluation of the kinetics of alginate bead formation. Key parameters obtained through mathematical modeling reveal valuable information on the system, providing feasible tools for better interpretation of bead formation kinetics and rapid screening while designing gelling materials with specific properties.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Physical
Leidy Ricaurte, Maria de Jesus Perea-Flores, Juan Vicente Mendez-Mendez, Patricio Roman Santagapita, Maria Ximena Quintanilla-Carvajal
Summary: This study evaluated the effect of HOPO concentration on various properties of NFs and found that higher HOPO concentration decreased the elastic modulus of NFs and increased their adhesive properties, making them suitable for use as edible packaging.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Chemistry, Applied
Gabriela Jaramillo Sanchez, Eunice V. Contigiani, Stella M. Alzamora, Patricio R. Santagapita
Summary: This study aimed to evaluate the effect of ozone in aqueous phase on blueberry surface through analyzing the changes in epicuticular waxes and color. It was found that ozone treatment led to chemical modifications in the epicuticular waxes, but did not significantly affect the color, indicating a preserved quality of the blueberries post-treatment.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Camila Regina Hackenhaar, Carolina Flores Rosa, Eli Emanuel Esparza Flores, Patricio Roman Santagapita, Manuela Poletto Klein, Plinho Francisco Hertz
Summary: In this study, a biocomposite made of alginate and gelatin crosslinked with genipin was developed for immobilizing beta-galactosidase. The microstructure, thermal stability, and operational stability of the immobilized enzyme were analyzed using thermal analyses and SAXS. The results showed that the addition of genipin and enzyme significantly reduced the size and density of the Ca(II)-alginate rods in the biocomposite. The immobilized beta-galactosidase exhibited high storage stability and retained a high relative activity after multiple reuses in lactose hydrolysis.
CARBOHYDRATE POLYMERS
(2022)
Article
Food Science & Technology
Guido Rolandelli, Abel Eduardo Farroni, Maria del Pilar Buera
Summary: Corn-based snacks were prepared with the addition of 25% millet, sorghum, quinoa, and canary seed flours, which showed improved functional properties, such as increased phenolics content and antioxidant properties. Protein denaturation after thermal treatment enhanced the interactions between proteins and carotenoids and phenolic compounds.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Lorena Sofia Pepa, Cristina dos Santos-Ferreira, Maria del Pilar Buera
Summary: The influence of organic and inorganic anions on the Maillard reaction in glucose-glycine systems was studied under conditions of 100 degrees C and pH close to neutrality. The progress of the Maillard reaction was measured using spectrophotometric, pH changes, and colorimetric methods. Different trends were observed depending on the nature of the anion. Anions with basic properties showed an exponential correlation with the Maillard reaction kinetic constants, while anions with no acid-base properties exhibited a linear correlation with the water dissolution enthalpies of their sodium salts.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Polymer Science
Yesica Vanesa Rojas-Munoz, Patricio Roman Santagapita, Maria Ximena Quintanilla-Carvajal
Summary: This study evaluated the effect of wall materials on the viability of Lactobacillus fermentum during the encapsulation process and under simulated gastrointestinal conditions. The optimal mixture formulation was determined, and its effectiveness in improving bacterial survival was confirmed through experiments and modeling.
Article
Chemistry, Applied
Ignacio Zazzali, Gabriela Jaramillo, Julieta Gabilondo, Luana Peixoto Mallmann, Eliseu Rodrigues, Mercedes Perullini, Patricio R. Santagapita
Summary: The study focuses on the extraction of phenolic compounds from artichoke harvest waste using green extractions. The extract was encapsulated into Ca(II)-alginate beads, and the physico-chemical and structural properties of the beads were optimized. The study also investigated the transfer of phenolic compounds from the waste to the beads, and the relationship between synthesis conditions and the microstructure of the beads.
FOOD HYDROCOLLOIDS FOR HEALTH
(2022)
Article
Food Science & Technology
Tatiana Rocio Aguirre-Calvo, Natalia Sosa, Tamara Anahi Lopez, Maria Ximena Quintanilla-Carvajal, Mercedes Perullini, Patricio Roman Santagapita
Summary: The study revealed that Ca(II)-alginate beads containing beet stem extract showed significantly increased phenolic compounds content and antioxidant capacity in cookies and Turkish delights, protecting these compounds during oral and gastric digestion phases.
FOOD CHEMISTRY: MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Maite Gagneten, Maria del Pilar Buera, Silvio D. Rodriguez
Summary: In this study, adulteration of canola oil with four potential edible oils was analyzed using FT-IR and chemometric methods. Excellent classification results were obtained with multi-class approaches, while the selection of variables was necessary to improve the classification error with one-class approaches. The differences observed using different methods were related to the nature of each model depending on how the boundaries are set in each of them.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
