Fabrication of composite gels based on soy protein isolate and κ-carrageenan and delivery of riboflavin: insights into microstructure, gel properties and digestive characteristics.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2025-02-19 DOI:10.1002/jsfa.14163

Xiangyun Tan, Yao Song, Baiyu Shang, Mengjie Geng, Fei Teng

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引用次数: 0

Abstract

Background: Riboflavin, a water-soluble vitamin, is not synthesized in the human body. Hence, developing riboflavin carriers that can be retained in the gastrointestinal system for longer periods can facilitate riboflavin supplementation.

Results: The present study aimed to prepare a soy protein isolate (SPI)-κ-carrageenan composite gel-mediated riboflavin delivery model. Additionally, the effects of different concentrations of κ-carrageenan on the micromorphology, gel strength and rheological properties of SPI gels were investigated. The results showed that incorporating high- concentration of κ-carrageenan (0.4 g kg^-1) effectively enhanced the interactions among SPI aggregates, increasing the gel frontal strength to 128.65 g and water-holding capacity up to 81.67%. Additionally, κ-carrageenan incorporation enhanced the gel network structure, reduced gel porosity and increased the density of the gel network structure. Compared with SPI gels, SPI-κ-carrageenan composite gel facilitated the targeted release and in vivo degradation of riboflavin, at the same time as delaying the biodegradation of riboflavin in stored gels.

Conclusion: Altogether, the findings of the present study provide insights into SPI-κ-carrageenan composite gels regarding gel properties and interaction mechanisms, as well as a strategy for the slow release of riboflavin in the gastrointestinal tract. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.