Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles

Food Research International
Zipei ZhangDavid Julian McClements

Abstract

Delivery systems are needed to encapsulate polyunsaturated lipids, protect them within food products, and ensure their bioavailability within the gastrointestinal tract. Hydrogel particles assembled from food-grade biopolymers are particularly suitable for this purpose. In this study, hydrogel microspheres were fabricated by electrostatic complexation of low methoxy pectin and caseinate by decreasing the solution pH from 7 to 4.5. After hydrogel particle formation, the caseinate was enzymatically cross-linked using transglutaminase to improve the stability of the biopolymer matrix. The effect of hydrogel particle encapsulation on the physical location, chemical stability, and lipase digestibility of emulsified polyunsaturated lipids (fish oil) was investigated. The cross-linked hydrogel particles formed using this process were relatively small (D43=4.6μm), negatively charged (ζ=-37mV), and evenly distributed within the system. Confocal microscopy confirmed that the fish oil droplets were trapped within casein-rich hydrogel microspheres. Encapsulation of the fish oil droplets improved their stability to lipid oxidation compared to conventional emulsions, which was attributed to a high local concentration of antioxidant protein a...Continue Reading

Citations

May 28, 2019·Journal of Food Science·Aarón Jonary Santiaguín-PadillaThalia Islava-Lagarda
Jan 22, 2020·Journal of the Science of Food and Agriculture·Miri Klein, Elena Poverenov
Aug 22, 2017·Journal of Chemical Ecology·Miriama MalcickaJacintha Ellers
Jan 20, 2018·Annual Review of Food Science and Technology·Claire C Berton-CarabinKarin Schroën
Feb 5, 2019·Micromachines·Maria Pia SavocaElisabetta A M Verderio
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Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Chenxi WangYapeng Fang
Mar 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Seyed Mohammad Taghi GharibzahediShahin Roohinejad
May 30, 2017·Advances in Colloid and Interface Science·David Julian McClementsPhilip Demokritou
Jul 30, 2020·Advances in Colloid and Interface Science·David Julian McClements
Jan 18, 2020·Food Chemistry·Luis Gustavo Lima NascimentoAntonio Fernandes de Carvalho

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