Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-11-09 DOI:10.1016/j.foodhyd.2024.110793

Yingrui Wang, Tianqi Zhou, Lin Li, Yuqiao Wang, Jianan Yan, Ce Wang, Bin Lai, Haitao Wu

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Abstract

The novel food composite hydrogel with delivery function consisting of shrimp powder (SP) and κ-carrageenan (κ-C) was constructed and used for loading apigenin (API). Binary mixtures of liquid SP and κ-C could form gels with solid behavior. Furthermore, the addition of API increased the initial modulus of elasticity of SP/κ-C by approximately 47.3%, as well as a 14.9% reduction in the relaxation time T₂₃. Moreover, the O-H stretching band and the amide I band of SP/κ-C binary gel loaded with API were blue shifted, and the XRD characteristic peak of API disappeared in SP/κ-C/API. In addition, broken macropores and dispersed patch microstructures were presented in SP and κ-C, whereas the SP/κ-C and SP/κ-C/API hydrogels were homogeneously distributed with dense mesh and solid mesh walls. Hydrophobic interactions were the main forces in the SP/κ-C/API composite hydrogels, which were improved 1.3-fold. Furthermore, SP/κ-C/API was extended and released to more than 55% extent during simulated intestinal colonic digestion. These results suggested that a stable and dense binary gel was formed by SP and κ-C, which could seal and extended release effect of API to the colon.

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基于南美白对虾（Penaeus vannamei）粉末和κ-卡拉胶的芹菜素负载复合水凝胶的特性和相互作用机制

构建了由虾粉（SP）和κ-卡拉胶（κ-C）组成的具有递送功能的新型食品复合水凝胶，并将其用于载入芹菜素（API）。液态 SP 和 κ-C 的二元混合物可形成具有固体行为的凝胶。此外，添加 API 后，SP/κ-C 的初始弹性模量增加了约 47.3%，弛豫时间 T23 缩短了 14.9%。此外，载入 API 的 SP/κ-C 二元凝胶的 O-H 伸展带和酰胺 I 带发生了蓝移，API 的 XRD 特征峰在 SP/κ-C/API 中消失。此外，SP 和 κ-C 水凝胶中出现了断裂的大孔和分散的斑块微结构，而 SP/κ-C 和 SP/κ-C/API 水凝胶则呈均匀分布的致密网状和实心网状结构。疏水相互作用是 SP/κ-C/API 复合水凝胶的主要作用力，这种作用力提高了 1.3 倍。此外，在模拟肠道结肠消化过程中，SP/κ-C/API 的延伸和释放程度超过 55%。这些结果表明，SP 和 κ-C 形成了一种稳定致密的二元凝胶，可以密封并延长原料药在结肠中的释放效果。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.