Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further.

Influence of Natural Polysaccharides on Properties of the Biomicroconcrete-Type Bioceramics

In this paper, novel hybrid biomicroconcrete-type composites were developed and investigated. The solid phase of materials consisted of a highly reactive α -tricalcium phosphate (α-TCP) powder, hybrid hydroxyapatite-chitosan (Hap-CTS) material in the form of powder and granules (as aggregates), and the polysaccharides sodium alginate (SA) or hydroxypropyl methylcellulose (HPMC). The liquid/gel phase in the studied materials constituted a citrus pectin gel. The influence of SA or HPMC on the setting reaction, microstructure, mechanical as well as biological properties of biomicroconcretes was investigated. Studies revealed that manufactured cement pastes were characterized by high plasticity and cohesion. The dual setting system of developed biomicroconcretes, achieved through α-TCP setting reaction and polymer crosslinking, resulted in a higher compressive strength. Material with the highest content of sodium alginate possessed the highest mechanical strength (~17 MPa), whereas the addition of hydroxypropyl methylcellulose led to a subtle compressive strength decrease. The obtained biomicroconcretes were chemically stable and characterized by a high bioactive potential. The novel biomaterials with favorable physicochemical and biological properties can be prosperous materials for filling bone tissue defects of any shape and size.

Gel granules from pectin callus Lupinus angustifolius prevent the premature release of mesalazine

The formation of cross-related pectin matrices on the base of physiologically active polysaccharides opens up new prospects for their application in medicine. The purpose of the study was to identify pectin gels that could retain the drag in an artificial gastric environment and did not have a cytotoxic effect. Here, pectins of apple, hogweed, thistle, rowan and lupine as well their gels were investigated. Pectin-gel granules were produced from 4% solutions of the pectins by ionotropic gelling. A metabolic activity of human cell cultures was evaluated in MTT test. The pectins at concentrations of less than 2 mg/mL were shown to be no cytotoxic. Pectin gels slightly reduced the metabolic activity of cells. The content of mesalazine in the gels and its releasing were evaluated by liquid chromatography-mass spectrometry method. Among pectines investigated, gel granules of lupine pectin retained the mesalazine most effectively. On the base of the results, one can consider the pectin polysaccharides of lupine as potential gel matrices for oral drag delivery systems. gel, pectins, HEK293, Caco-2, 5-aminosalicylic acid, gastric solution, chromatography-mass spectrometry

A new delivery system based on apple pomace–pectin gels to encourage the viability of antimicrobial strains

This work was aimed to investigate the concept of the valorization of apple processing by-products to produce a new preservation system based on apple pomace gels to encourage the viability of antimicrobial Lactobacillus strains. A high frequency (850 kHz) low power (1.3 W/cm2) ultrasound-stimulated cavitation was used for the structure modulating of gels under low-temperature (50 ℃) conditions. Medium esterified apple pectin was added to apple pomace to improve its texture properties and stability. The monitoring of the process of gelation was performed by using acoustic technique and method, based on the measurement of the distance (parameter h, mm) traveled by a free-falling module. The obtained data were then compared to gel texture measurements. The results suggest that low power ultrasound leads to a reduced jelly mass stickiness and increased gel hardness, compared to the thermally treated sample. The immobilization of probiotic cells in low pectin apple pomace gels did not sufficiently protect the microorganisms. The higher viability of immobilized Lactobacillus paracasei (54–77%) compared to L. plantarum (43–59%) was recorded after incubation at acidic conditions (pH 2.0). The most suitable system for preserving bacterial cells during storage can be the apple pomace–pectin gel containing up to 53% pectin as a stabilizer retaining 84% of viable cells after one-month storage at 4 ℃. The apple pomace–pectin hydrogels with gelation rate ( dh/ dt) of 0.03–0.05 mm/s can be used for the preservation of bacterial cells as a suitable functional ingredient for food.