Article
Chemistry, Applied
Yongkai Yuan, Fei Liu, Maoshen Chen, Ming Yin, Christiana Tsirimiagkou, Vasiliki Giatrakou, Fang Zhong
Summary: A simple in situ re-culture approach using calcium alginate gel beads was used to improve the survival of probiotics, and LGG exhibited high resistance to gastric acid and bile salts. The re-cultured LGG in beads showed a high survival rate in calcium-supplemented MRS broth, providing a powerful platform for microbial agents to enter the gut.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Feuangthit Niyamissara Sorasitthiyanukarn, Chawanphat Muangnoi, Pornchai Rojsitthisak, Pranee Rojsitthisak
Summary: In this study, ATX-loaded chitosan oligosaccharide/alginate nanoparticles (ATX-COANPs) were successfully fabricated with optimized conditions. These nanoparticles exhibited good stability and sustained release characteristics under various conditions. Encapsulation within COANPs led to increased in vitro bioaccessibility, bioavailability, and antioxidant activity of ATX, suggesting potential applications in developing an effective oral delivery system for nutraceuticals or functional foods.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yachun Huang, Lin Zhang, Jielun Hu, Huan Liu
Summary: The objective of this research was to encapsulate probiotics by alginate hydrogel beads based on an in situ cultivation method and investigate the influences on the cell loading capacity, structure, and in vitro gastrointestinal digestion property. The in situ cultivation method resulted in high viable cell counts and improved protection during digestion. The structure of the hydrogel beads can be altered by the interaction with water molecules and the metabolization of acids by the probiotic bacteria.
Article
Chemistry, Applied
Qian Li, Hongyi Lin, Jing Li, Lu Liu, Jialu Huang, Yi Cao, Tiantian Zhao, David Julian McClements, Jun Chen, Chengmei Liu, Jiyan Liu, Peiyi Shen, Mengzhou Zhou
Summary: This study examined the impact of adding natural polymeric and colloidal fillers on the viability of Lactobacillus casei encapsulated in calcium alginate microgels. The results showed that suitable fillers can significantly enhance probiotic viability during storage and gastrointestinal passage.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Andres H. Morales, Florencia C. Spuches, Johan S. Hero, Ana F. Alanis, M. Alejandra Martinez, Cintia M. Romero
Summary: The study evaluated the impact of the PN-biopolymer extracted from Prosopis nigra trees on the encapsulation process, finding that it significantly affected emulsion stability, drop deformation, and calcium ions diffusion control. Unstable emulsions led to variability in bead diameters and membrane thicknesses, while increases in CaCl2 concentration affected bead sphericity. The best results were achieved with a PN-biopolymer concentration of 80% w/v, 1 M CaCl2, and an oil/water ratio of 0.25.
FOOD HYDROCOLLOIDS
(2021)
Article
Multidisciplinary Sciences
Tina Jeoh, Dana E. Wong, Scott A. Strobel, Kevin Hudnall, Nadia R. Pereira, Kyle A. Williams, Benjamin M. Arbaugh, Julia C. Cunniffe, Herbert B. Scher
Summary: This study demonstrates that alginate gel rapidly under ambient conditions through calcium mediated electrostatic crosslinks, forming protective matrices for sensitive bioactive cargo. The crosslinking in CLAMs plays a crucial role in determining its barrier properties and applications in food, cosmetics, and agriculture. The extent of gelation in spray dried CLAMs can be controlled by the molecular weights of the alginates at saturating calcium concentrations.
Article
Chemistry, Applied
Hao Zhang, Tuo Zhang, Jiachen Zang, Chenyan Lv, Guanghua Zhao
Summary: This study presents a method for efficiently converting CO2 into high value-added food materials using Ca(2+-)crosslinked alginate beads loaded with carbonic anhydrase. The encapsulated enzyme maintained its activity over multiple assay cycles and facilitated the conversion of CO2 into porous vaterite CaCO3 particles. These particles showed high CO2 removal efficiency and could adsorb astaxanthin, enhancing its photo and thermal stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Samira Mohammadalinejhad, Auguste Almonaityt, Ida-Johanne Jensen, Marcin Kurek, Jurgen Lerfall
Summary: Purple corn anthocyanins were successfully encapsulated using an electrostatic extruder and alginate as a wall material. The encapsulation efficiency and particle size were optimized by adjusting the alginate concentration, extract concentration, and extrusion voltage. The optimized microbeads showed high encapsulation efficiency, small particle size, and good stability during storage at low temperatures, indicating their potential for intelligent packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Environmental Sciences
Qizhen Zhou, Wenzhuo Wang, Fengmao Liu, Rui Chen
Summary: A novel genipin crosslinked calcium alginate/chitosan/polydopamine composite beads (g-Alg/CS/PDA) were synthesized for the removal of residual difenoconazole and nitenpyram during the clarification of apple juice. The adsorption parameters were optimized, and the adsorption behavior of beads was found to be heterogeneous, controlled by several factors. Hydrophobic and pi-pi conjugation interactions played a dominant role for the adsorption of difenoconazole, while hydrogen bonding and electrostatic interactions were the main factors for nitenpyram.
Article
Pharmacology & Pharmacy
Adele Rakotonirina, Tatiana Galperine, Maxime Audry, Marie Kroemer, Aurelie Baliff, Laurent Carrez, Farshid Sadeghipour, Jacques Schrenzel, Benoit Guery, Eric Allemann
Summary: Clostridioides difficile infection (CDI) is a severe nosocomial infection with a high mortality rate. Although antibiotic treatment is the standard of care, the relapse rate is high and less effective against recurrent infection. Fecal microbiota transplantation (FMT) is a recommended treatment with a high efficacy. The formulation of diluted donor stool needs innovation, and the administration routes should be optimized.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Food Science & Technology
Kaili Qin, Rongyu Zhang, Weili Qin, Na Ji, Yang Qin, Lei Dai, Liu Xiong, Qingjie Sun
Summary: In this study, millimeter calcium alginate beads encapsulated with recrystallized starch were constructed to reduce the digestion rate of starch in the human body and improve the content of slowly digestible starch and resistant starch. The results showed that the beads maintained high hardness and chewiness, and their swelling power and solubility were lower than that of native starch. The content of slowly digestible starch and resistant starch increased compared to native starch. This study has important implications for regulating the health of people with diabetes and obesity.
Article
Energy & Fuels
Eleftherios Touloupakis, Angeliki Chatziathanasiou, Demetrios F. Ghanotakis, Pietro Carlozzi, Isabella Pecorini
Summary: The present investigation focuses on the potential of Rhodopseudomonas sp. cells to produce clean energy, such as molecular hydrogen (H-2). The cells were immobilized in calcium alginate gel beads and cultured in a cylindrical photobioreactor to enhance H-2 production. The maximum H-2 production rate reached 5.25 mL/h with a total output of 505 mL and a light conversion efficiency of 1.20%.
Article
Biotechnology & Applied Microbiology
Concetta Di Natale, Elena Lagreca, Valeria Panzetta, Marianna Gallo, Francesca Passannanti, Michele Vitale, Sabato Fusco, Raffaele Vecchione, Roberto Nigro, Paolo Netti
Summary: The intestinal microbiota, composed of various bacterial species and strains, plays a crucial role in immune system development and function. Probiotics, through modulation of the microbiota, offer potential in the pharmaceutical and healthcare market. Encapsulation strategies have shown promise in protecting probiotic viability, with a need for optimization to ensure stability.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Martina Vakarelova, Francesca Zanoni, Giulia Dona, Ilaria Fierri, Roberto Chignola, Sara Gorrieri, Gianni Zoccatelli
Summary: This study aimed to microencapsulate astaxanthin (ASX) using ionic gelation with low-methoxyl pectin (LMP), chitosan, and alginate. The results showed that adding chitosan improved particle sphericity and limited oil oxidation. The combination of LMP and chitosan achieved the highest encapsulation efficiency and bioaccessibility.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Congli Cui, Han Jiang, Minghang Guan, Na Ji, Liu Xiong, Qingjie Sun
Summary: Encapsulating potato starch granules in calcium alginate beads was shown to slow down starch digestion, leading to higher gelatinization temperatures and enthalpy changes compared to unencapsulated starch. The beads also exhibited increased content of slowly digestible starch and resistant starch, providing a potential strategy for managing type 2 diabetes and obesity.
FOOD HYDROCOLLOIDS
(2022)
