Complex coacervation of whey protein（WP） with acacia gum（AG） was carried out in water with the presence of dodecyl acetate （DA）,a component of insect sex pheromones,in order to obtain microcapsules with DA as th...Complex coacervation of whey protein（WP） with acacia gum（AG） was carried out in water with the presence of dodecyl acetate （DA）,a component of insect sex pheromones,in order to obtain microcapsules with DA as the core material and WP-AG coacervate as the wall materials.Through variations in wall/core ratios,concentrations of the wall materials in capsule preparations,DA encapsulation was optimized,which showed a high DA encapsulation was achieved when coacervation was conducted at pH 3.5 with wall/core mass ratio at 3 combined with concentration of wall materials at 1.0 wt%.Morphology and the structure of DA loaded microcapsules were examined by scanning electron microscope,which showed the microcapsules were of core/shell structure with DA encapsulated in the inner of the microcapsules.DA release was examined and the behavior of the release was discussed.展开更多
In order to overcome all encapsulation variations during a complex coacervation process, the replacement of gelatin cationic polymer has been performed using p(AMA). The synthesis of p(AMA) was realized through a rand...In order to overcome all encapsulation variations during a complex coacervation process, the replacement of gelatin cationic polymer has been performed using p(AMA). The synthesis of p(AMA) was realized through a random radical methodology. Under these conditions a polymer with 18,600 g/mol was found appropriate for optimal capsule yield and physico-chemical properties. Turbidity measurements performed during the coacervation reactions with different ratios of both CMC and p(AMA) allowed optimizing coacervation conditions. Coacervates characterizations particularly demonstrate the stability of the capsules exhibiting a break strength over 3 N/m<sup>2</sup>.展开更多
Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isola...Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction.The pigment betacyanin extracted from the dragon fruit peels,was encapsulated using the complex coacervation technique.For encapsulation,four distinct carrier agents,namely maltodextrin,gum arabic,xanthan gum,and gelatin were mixed with sodium alginate to form the wall materials.The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency(92.265%),followed by maltodextrin(88.365%),xanthan gum(84.655%),and gelatin(80.526%).The hygroscopicity,swelling index,and solubility of the formulated four betacyanin microcapsules were in the range of 7.581-9.462 g/100 g,120.155-153.545%,and 54.645-65.216%,respectively.The thermal stability of four microcapsules treated at 80◦C and pH 7 was revealed to have a half-life period of 55-110 min.The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi,Korsmeyer-Peppas,Weibull,and Peppas-Sahalin models.The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.展开更多
For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics...For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics at a multidisciplinary level.Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems,the phase state and relaxation dynamics of protein–polysaccharide complex coacervates(PPCC)have rarely been discussed previously.Consequently,this review aims to unravel the relationship between PPCC dynamics,thermodynamics,molecular architecture,applications,and phase states in past studies.Looking ahead,solving the way molecular architecture spreads to macro-functionality,that is,establishing the relationship between molecular architecture–dynamics–application,will catalyze novel advancements in PPCC research within the field of foods and biomaterials.展开更多
Soybean oil contains high levels of polyunsaturated fatty acids,which are susceptible to lipid oxidation,negatively affecting on the stability of food products and human health.In this study,soybean oil was enriched w...Soybean oil contains high levels of polyunsaturated fatty acids,which are susceptible to lipid oxidation,negatively affecting on the stability of food products and human health.In this study,soybean oil was enriched with lipophilic antioxidants from various types of Thai rice germs with broken rice pieces.The ultrasonic-assisted extraction was optimised using response surface methodology.Under temperature of 40℃,time of 40 min,and solvent-sample ratio of 5,the oils with high vitamin E andγ-oryzanol contents were achieved.Complex coacervation was applied to develop oil-loaded nanoparticles using soy protein isolate(SPI)and inulin as wall materials.The size of the obtained particles ranged from 170 to 240 nm,with an irregular continuous surface.FTIR spectra revealed electrostatic interactions between SPI and inulin.Moreover,the nanoparticles exhibited a greater release of lipophilic antioxidants and higher recovery of antioxidant activity than the unencapsulated oils.展开更多
In this study,a combined strategy with both internal and external stabilizing functions was developed for regulating the flavor thermal stability of mala essential oil(MEO).The results showed that complex coacervated ...In this study,a combined strategy with both internal and external stabilizing functions was developed for regulating the flavor thermal stability of mala essential oil(MEO).The results showed that complex coacervated microcapsules had good encapsulation effect on MEO.In the hot processing simulation,tea polyphenol palmitate(TPP)greatly improved the retention rate of color substance(capsanthin)and taste substances(sanshool and capsaicin)in MEO by retarding their oxidation degradation.Specifically,TPP increased the retention rates of sanshool,capsanthin,and capsaicin by approximately 12.6%-33.8%,5.3%-46.1%,and 1.6%-4.5%,respectively,under prolonged heating at 100-180◦C.In contrast,microcapsules exhibited better retention of aroma substance(linalool)through their external shielding effect,maintaining 62.7%-91.5%retention after heating,while the unprotected group retained only 46.5%-60.6%.In practical application,both the TPP and microcapsule regu-lations improved the flavor stability of MEO in twisted rolls and crispy meats preparation processes,while the microcapsule showed better improvement effect depending on its absorption and slow-release capacities.Furthermore,the jointly regulated MEO had the best flavor stability and the strongest sensory improvement effect,endowing twisted rolls and crispy meats with an intense mala flavor,bright red color,and consequently,the highest sensory scores(80.2 and 82.3).展开更多
This study investigated the potential of complex coacervates produced using Spirulina protein concentrate(SPC)conjugated with maltodextrin(MD)and carrageenan(CG)for encapsulating and delivering sensitive oils.A wet-he...This study investigated the potential of complex coacervates produced using Spirulina protein concentrate(SPC)conjugated with maltodextrin(MD)and carrageenan(CG)for encapsulating and delivering sensitive oils.A wet-heating Maillard reaction was employed to conjugate SPC with MD,followed by coacervation with CG to form the conjugate-based coacervates.Additionally,a mixture of unconjugated SPC and MD was coacervated with CG to produce mixture-based coacervates.Both types of coacervates were utilised as wall materials for encapsulating canola oil.The in-vitro digestion of the resulting microcapsules was assessed in oral,gastric,and intestinal phases,focusing on physicochemical parameters such as droplet size,zeta-potential,microstructure,proteolysis,oil release and lipolysis.The findings revealed that microcapsules prepared using both(SPC-MD mixture)-CG and(SPC-MD conjugate)-CG coacervates were remarkably stable against gastric digestion,as evidenced by the minimal production of free amino acids(15 mM).Most of the encapsulated oil(62-67%)was released during the intestinal phase due to the breakdown of the coacervates.Notably,the microcapsules produced with(SPC-MD conjugate)-CG coacervates demonstrated a lower degree of lipolysis(41.77%free fatty acid content)compared to those prepared with(SPC-MD mixture)-CG coacervates(53.35%free fatty acid content).These results highlight the potential of complex coacervates produced using conjugated SPC as promising materials for the encapsulation and delivery of sensitive oils.展开更多
Controlled delivery of proteins and other biologics is a growing medium of therapy for diseases previously untreatable.Here we report a self-assembling,tunable vesicle for the controlled delivery of growth factors and...Controlled delivery of proteins and other biologics is a growing medium of therapy for diseases previously untreatable.Here we report a self-assembling,tunable vesicle for the controlled delivery of growth factors and cytokines.Coacervate made of heparin and a biocompatible polycation,PEAD,forms the core of the vesicle;lipids form the membrane of the vesicle.We call this vesicle lipocoacervate(LipCo),which has a high affinity for growth factors and cytokines due to heparin.LipCo is a tunable protein delivery vehicle.The vesicle size is controlled through polymer and salt concentrations.Membrane functionalization enables potential for targeting capabilities with long-term storage through lyophilization.Importantly,the controlled delivery of therapeutics also avoids high toxicity to treated cells in vitro.Here we report on these key principles of LipCo assembly and design.展开更多
文摘Complex coacervation of whey protein（WP） with acacia gum（AG） was carried out in water with the presence of dodecyl acetate （DA）,a component of insect sex pheromones,in order to obtain microcapsules with DA as the core material and WP-AG coacervate as the wall materials.Through variations in wall/core ratios,concentrations of the wall materials in capsule preparations,DA encapsulation was optimized,which showed a high DA encapsulation was achieved when coacervation was conducted at pH 3.5 with wall/core mass ratio at 3 combined with concentration of wall materials at 1.0 wt%.Morphology and the structure of DA loaded microcapsules were examined by scanning electron microscope,which showed the microcapsules were of core/shell structure with DA encapsulated in the inner of the microcapsules.DA release was examined and the behavior of the release was discussed.
文摘In order to overcome all encapsulation variations during a complex coacervation process, the replacement of gelatin cationic polymer has been performed using p(AMA). The synthesis of p(AMA) was realized through a random radical methodology. Under these conditions a polymer with 18,600 g/mol was found appropriate for optimal capsule yield and physico-chemical properties. Turbidity measurements performed during the coacervation reactions with different ratios of both CMC and p(AMA) allowed optimizing coacervation conditions. Coacervates characterizations particularly demonstrate the stability of the capsules exhibiting a break strength over 3 N/m<sup>2</sup>.
文摘Dragon fruit peel contains phytochemicals and natural pigment betacyanin.The crude extract was extracted from the freeze-dried dragon fruit(Hylocereus undatus)peel powder using ultrasonication and betacyanin was isolated by aqueous two-phase extraction.The pigment betacyanin extracted from the dragon fruit peels,was encapsulated using the complex coacervation technique.For encapsulation,four distinct carrier agents,namely maltodextrin,gum arabic,xanthan gum,and gelatin were mixed with sodium alginate to form the wall materials.The betacyanin microcapsule using gum arabic as the wall material had the highest encapsulation efficiency(92.265%),followed by maltodextrin(88.365%),xanthan gum(84.655%),and gelatin(80.526%).The hygroscopicity,swelling index,and solubility of the formulated four betacyanin microcapsules were in the range of 7.581-9.462 g/100 g,120.155-153.545%,and 54.645-65.216%,respectively.The thermal stability of four microcapsules treated at 80◦C and pH 7 was revealed to have a half-life period of 55-110 min.The release behaviour of microcapsules in terms of betacyanin content in simulated gastric juice were fitted with Higuchi,Korsmeyer-Peppas,Weibull,and Peppas-Sahalin models.The findings support the concept that microencapsulation enables the formulation of a stable product containing functional components.
基金China Postdoctoral Science Foundation,Grant/Award Number:2023M731135Ministry of Science and Technology of the People’s Republic of China,Grant/Award Number:DL2022163005L+2 种基金National Natural Science Foundation of China,Grant/Award Number:32172257Higher Education Discipline Innovation Project,Grant/Award Number:B17018Postdoctoral Innovative Talent Support Program,Grant/Award Number:BX20230130。
文摘For more than a decade,the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand the connection between coacervate functionality,phase behavior,and dynamics at a multidisciplinary level.Although the protein–polysaccharide was the first system in which the coacervation phenomenon was discovered and is widely used in food systems,the phase state and relaxation dynamics of protein–polysaccharide complex coacervates(PPCC)have rarely been discussed previously.Consequently,this review aims to unravel the relationship between PPCC dynamics,thermodynamics,molecular architecture,applications,and phase states in past studies.Looking ahead,solving the way molecular architecture spreads to macro-functionality,that is,establishing the relationship between molecular architecture–dynamics–application,will catalyze novel advancements in PPCC research within the field of foods and biomaterials.
基金funded by Kasetsart University through the Graduate School Fellowship Program.
文摘Soybean oil contains high levels of polyunsaturated fatty acids,which are susceptible to lipid oxidation,negatively affecting on the stability of food products and human health.In this study,soybean oil was enriched with lipophilic antioxidants from various types of Thai rice germs with broken rice pieces.The ultrasonic-assisted extraction was optimised using response surface methodology.Under temperature of 40℃,time of 40 min,and solvent-sample ratio of 5,the oils with high vitamin E andγ-oryzanol contents were achieved.Complex coacervation was applied to develop oil-loaded nanoparticles using soy protein isolate(SPI)and inulin as wall materials.The size of the obtained particles ranged from 170 to 240 nm,with an irregular continuous surface.FTIR spectra revealed electrostatic interactions between SPI and inulin.Moreover,the nanoparticles exhibited a greater release of lipophilic antioxidants and higher recovery of antioxidant activity than the unencapsulated oils.
基金The authors acknowledged the support of Research Ability Enhancement Program for Youth Scholar of School of Biological and Chemical Engineering,Zhejiang University of Science and Technology(Contract No.2025SHNT06)Scientific Research Start-up Project for Introduced Talents of Zhejiang University of Science and Technology(Contract No.F701103P07)supported by National Key R&D Program of China(Contract No.2022YFD2100601).
文摘In this study,a combined strategy with both internal and external stabilizing functions was developed for regulating the flavor thermal stability of mala essential oil(MEO).The results showed that complex coacervated microcapsules had good encapsulation effect on MEO.In the hot processing simulation,tea polyphenol palmitate(TPP)greatly improved the retention rate of color substance(capsanthin)and taste substances(sanshool and capsaicin)in MEO by retarding their oxidation degradation.Specifically,TPP increased the retention rates of sanshool,capsanthin,and capsaicin by approximately 12.6%-33.8%,5.3%-46.1%,and 1.6%-4.5%,respectively,under prolonged heating at 100-180◦C.In contrast,microcapsules exhibited better retention of aroma substance(linalool)through their external shielding effect,maintaining 62.7%-91.5%retention after heating,while the unprotected group retained only 46.5%-60.6%.In practical application,both the TPP and microcapsule regu-lations improved the flavor stability of MEO in twisted rolls and crispy meats preparation processes,while the microcapsule showed better improvement effect depending on its absorption and slow-release capacities.Furthermore,the jointly regulated MEO had the best flavor stability and the strongest sensory improvement effect,endowing twisted rolls and crispy meats with an intense mala flavor,bright red color,and consequently,the highest sensory scores(80.2 and 82.3).
文摘This study investigated the potential of complex coacervates produced using Spirulina protein concentrate(SPC)conjugated with maltodextrin(MD)and carrageenan(CG)for encapsulating and delivering sensitive oils.A wet-heating Maillard reaction was employed to conjugate SPC with MD,followed by coacervation with CG to form the conjugate-based coacervates.Additionally,a mixture of unconjugated SPC and MD was coacervated with CG to produce mixture-based coacervates.Both types of coacervates were utilised as wall materials for encapsulating canola oil.The in-vitro digestion of the resulting microcapsules was assessed in oral,gastric,and intestinal phases,focusing on physicochemical parameters such as droplet size,zeta-potential,microstructure,proteolysis,oil release and lipolysis.The findings revealed that microcapsules prepared using both(SPC-MD mixture)-CG and(SPC-MD conjugate)-CG coacervates were remarkably stable against gastric digestion,as evidenced by the minimal production of free amino acids(15 mM).Most of the encapsulated oil(62-67%)was released during the intestinal phase due to the breakdown of the coacervates.Notably,the microcapsules produced with(SPC-MD conjugate)-CG coacervates demonstrated a lower degree of lipolysis(41.77%free fatty acid content)compared to those prepared with(SPC-MD mixture)-CG coacervates(53.35%free fatty acid content).These results highlight the potential of complex coacervates produced using conjugated SPC as promising materials for the encapsulation and delivery of sensitive oils.
文摘Controlled delivery of proteins and other biologics is a growing medium of therapy for diseases previously untreatable.Here we report a self-assembling,tunable vesicle for the controlled delivery of growth factors and cytokines.Coacervate made of heparin and a biocompatible polycation,PEAD,forms the core of the vesicle;lipids form the membrane of the vesicle.We call this vesicle lipocoacervate(LipCo),which has a high affinity for growth factors and cytokines due to heparin.LipCo is a tunable protein delivery vehicle.The vesicle size is controlled through polymer and salt concentrations.Membrane functionalization enables potential for targeting capabilities with long-term storage through lyophilization.Importantly,the controlled delivery of therapeutics also avoids high toxicity to treated cells in vitro.Here we report on these key principles of LipCo assembly and design.
