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David Julian Mcclements - One of the best experts on this subject based on the ideXlab platform.
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encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation part 1 preparation and characterization
Food Hydrocolloids, 2015Co-Authors: Gabriel Davidovpardo, David Julian Mcclements, Iris J JoyeAbstract:Abstract Several health-promoting effects have been ascribed to resveratrol, a polyphenol extracted from grape skins and other sources. Its utilization as a functional food ingredient, however, is compromised by its low water solubility, poor UV stability, and low oral bioavailability. The purpose of this study was to examine the possibility of encapsulating resveratrol in biopolymer particles to overcome these issues. The particles were produced by antisolvent precipitation of hydrophobic Biopolymers (gliadin or zein) in the absence or presence of hydrophilic Biopolymers (pectin or sodium caseinate). Bare gliadin and zein particles had mean particle diameters of 260 and 120 nm, respectively. Pectin was the best hydrophilic biopolymer for coating gliadin particles [0.1% (w/v) pectin on 0.5% (w/v) gliadin], whereas caseinate was the best for coating zein particles [1.0% (w/v) sodium caseinate on 0.5% (w/v) zein]. Resveratrol was encapsulated at a concentration of 250 mg/l with encapsulation efficiencies of 53% and 86% in coated gliadin and zein particles, respectively. Encapsulation efficiencies were higher for coated than bare particles. No covalent bonds were detected by FTIR between resveratrol and the proteins within the particles. Electron microscopy showed that bare particles had smooth surfaces with some evidence of aggregation, whereas coated particles had rougher surfaces surrounded by filaments or films, suggesting the presence of non-absorbed hydrophilic Biopolymers. In conclusion, these particles seem promising encapsulation systems to enrich functional foods with resveratrol.
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interaction of cationic antimicrobial ɛ polylysine with food grade Biopolymers dextran chitosan carrageenan alginate and pectin
Food Research International, 2014Co-Authors: Yuhua Chang, Lynne Mclandsborough, David Julian McclementsAbstract:The cationic biopolymer e-polylysine (e-PL) is a food-grade antimicrobial that is highly effective against food pathogens and spoilage organisms. In compositionally complex environments, the antimicrobial activity of cationic e-PL is likely to be impacted by its interactions with other charged species. The purpose of this study was to characterize the interactions of cationic e-PL with various food grade Biopolymers with different charge characteristics: anionic (carrageenan, alginate, pectin), neutral (dextran), and cationic (chitosan). Isothermal titration calorimetry (ITC), micro-electrophoresis (ME) and turbidity measurements were used to characterize the interactions and the nature of any aggregates formed. Our measurements suggested that there was little interaction or complex formation between cationic e-PL and cationic or neutral Biopolymers, but that strong electrostatic interactions and complex formation occurred between cationic e-PL and anionic Biopolymers. The solubility of the aggregates formed depended on biopolymer type and the mass ratio of Biopolymers to e-PL. The results of this study have important implications for the application of e-PL in compositionally complex systems.
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biopolymer based nanoparticles and microparticles fabrication characterization and application
Current Opinion in Colloid and Interface Science, 2014Co-Authors: David Julian Mcclements, Iris J JoyeAbstract:Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade Biopolymers, such as proteins and polysaccharides. Food Biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate Biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research.
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interaction of a food grade cationic surfactant lauric arginate with food grade Biopolymers pectin carrageenan xanthan alginate dextran and chitosan
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Marieange Bonnaud, Jochen Weiss, David Julian McclementsAbstract:Lauric arginate (LAE) is a food-grade cationic surfactant that is a highly potent antimicrobial active against a wide range of food pathogens and spoilage organisms. In compositionally complex environments, the antimicrobial activity of cationic LAE is likely to be impacted by its interactions with other charged components. The purpose of this study was to characterize the interactions between cationic LAE and various food grade Biopolymers with different charge characteristics: anionic (pectin, alginate, carrageenan, xanthan), neutral (dextran), and cationic (chitosan). Isothermal titration calorimetry (ITC) and turbidity measurements were used to characterize surfactant-biopolymer interactions and the solubility of any aggregates formed. ITC and turbidity measurements suggested that no complex formation occurred between the cationic LAE and the cationic or neutral Biopolymers, although the critical micelle concentration (cmc) of the surfactant was changed because of excluded volume effects. On the other hand, ITC measurements indicated a strong binding interaction between cationic LAE and anionic Biopolymers. The amount of surfactant bound and the solubility of the aggregates formed depended strongly on biopolymer type. The results of this study have important implications for the application of LAE in compositionally complex systems.
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effect of polysaccharide charge on formation and properties of biopolymer nanoparticles created by heat treatment of β lactoglobulin pectin complexes
Food Hydrocolloids, 2010Co-Authors: Owen G Jones, Uri Lesmes, Paul L Dubin, David Julian McclementsAbstract:Abstract Biopolymer nanoparticles can be formed by heating globular protein/polysaccharide mixtures above the thermal denaturation temperature of the protein under pH conditions where the two Biopolymers are weakly electrically attracted to each other. In this study, the influence of polysaccharide linear charge density on the formation and properties of these biopolymer nanoparticles was examined. Mixed solutions of globular proteins (β-lactoglobulin) and anionic polysaccharides (high and low methoxyl pectin) were prepared. Micro-electrophoresis, dynamic light scattering, turbidity and atomic force microscopy (AFM) measurements were used to determine the influence of protein-to-polysaccharide mass ratio ( r ), solution pH, and heat treatment on biopolymer particle formation. Biopolymer nanoparticles ( d r = 2:1 in the absence of added salt. The biopolymer particles formed were then subjected to pH and salt adjustment to determine their stability. The pH stability was greater for β-lactoglobulin-HMP complexes than for β-lactoglobulin-LMP complexes. The addition of 200 mM sodium chloride to heated complexes greatly improved the pH stability of HMP complexes, but decreased the pH stability of LMP complexes. The biopolymer particles formed consisted primarily of β-lactoglobulin, which was probably surrounded by a pectin coating at low pH values. AFM measurements indicated that the biopolymer nanoparticles formed were spheroid in shape. These biopolymer particles may be useful as delivery systems or fat mimetics.
Tony Mcnally - One of the best experts on this subject based on the ideXlab platform.
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glycerol plasticisation of chitosan carboxymethyl cellulose composites role of interactions in determining structure and properties
International Journal of Biological Macromolecules, 2020Co-Authors: Pei Chen, Fengwei Xie, Fengzai Tang, Tony McnallyAbstract:Abstract Biopolymers such as chitosan and cellulose continue to attract much interest as they have many appealing characteristics such as biodegradability, biocompatibility, chemical versatility and natural functionality; however, many of their properties usually require further tailoring for specific purposes. This study shows that glycerol plasticisation and the addition of graphene oxide (GO) or reduced graphene oxide (rGO) altered the properties of chitosan and a chitosan/carboxymethyl cellulose (CMC) blend. For the chitosan/CMC matrix, GO or rGO was likely to disrupt polyelectrolyte complexation (PEC) between the two Biopolymers, leading to weakened mechanical properties and increased surface hydrophilicity. Conversely, glycerol assisted PEC by increasing the biopolymer chain mobility, leading to reduced surface hydrophilicity. Moreover, some synergistic effects from a combination of glycerol and GO/rGO were evident. Specifically, GO/rGO notably increased the toughness of the chitosan film on inclusion of 40 wt% glycerol. Both GO and rGO reduced the relaxation temperatures of the chitosan/CMC film with 20 wt% glycerol added, resulting in increased biopolymer chain mobility. Moreover, the bionanocomposites showed high relative permittivity (54–387). Thus, this work describes how complex interactions in multiphasic biopolymer composite systems influence structure and properties.
Fengwei Xie - One of the best experts on this subject based on the ideXlab platform.
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glycerol plasticisation of chitosan carboxymethyl cellulose composites role of interactions in determining structure and properties
International Journal of Biological Macromolecules, 2020Co-Authors: Pei Chen, Fengwei Xie, Fengzai Tang, Tony McnallyAbstract:Abstract Biopolymers such as chitosan and cellulose continue to attract much interest as they have many appealing characteristics such as biodegradability, biocompatibility, chemical versatility and natural functionality; however, many of their properties usually require further tailoring for specific purposes. This study shows that glycerol plasticisation and the addition of graphene oxide (GO) or reduced graphene oxide (rGO) altered the properties of chitosan and a chitosan/carboxymethyl cellulose (CMC) blend. For the chitosan/CMC matrix, GO or rGO was likely to disrupt polyelectrolyte complexation (PEC) between the two Biopolymers, leading to weakened mechanical properties and increased surface hydrophilicity. Conversely, glycerol assisted PEC by increasing the biopolymer chain mobility, leading to reduced surface hydrophilicity. Moreover, some synergistic effects from a combination of glycerol and GO/rGO were evident. Specifically, GO/rGO notably increased the toughness of the chitosan film on inclusion of 40 wt% glycerol. Both GO and rGO reduced the relaxation temperatures of the chitosan/CMC film with 20 wt% glycerol added, resulting in increased biopolymer chain mobility. Moreover, the bionanocomposites showed high relative permittivity (54–387). Thus, this work describes how complex interactions in multiphasic biopolymer composite systems influence structure and properties.
Iris J Joye - One of the best experts on this subject based on the ideXlab platform.
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encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation part 1 preparation and characterization
Food Hydrocolloids, 2015Co-Authors: Gabriel Davidovpardo, David Julian Mcclements, Iris J JoyeAbstract:Abstract Several health-promoting effects have been ascribed to resveratrol, a polyphenol extracted from grape skins and other sources. Its utilization as a functional food ingredient, however, is compromised by its low water solubility, poor UV stability, and low oral bioavailability. The purpose of this study was to examine the possibility of encapsulating resveratrol in biopolymer particles to overcome these issues. The particles were produced by antisolvent precipitation of hydrophobic Biopolymers (gliadin or zein) in the absence or presence of hydrophilic Biopolymers (pectin or sodium caseinate). Bare gliadin and zein particles had mean particle diameters of 260 and 120 nm, respectively. Pectin was the best hydrophilic biopolymer for coating gliadin particles [0.1% (w/v) pectin on 0.5% (w/v) gliadin], whereas caseinate was the best for coating zein particles [1.0% (w/v) sodium caseinate on 0.5% (w/v) zein]. Resveratrol was encapsulated at a concentration of 250 mg/l with encapsulation efficiencies of 53% and 86% in coated gliadin and zein particles, respectively. Encapsulation efficiencies were higher for coated than bare particles. No covalent bonds were detected by FTIR between resveratrol and the proteins within the particles. Electron microscopy showed that bare particles had smooth surfaces with some evidence of aggregation, whereas coated particles had rougher surfaces surrounded by filaments or films, suggesting the presence of non-absorbed hydrophilic Biopolymers. In conclusion, these particles seem promising encapsulation systems to enrich functional foods with resveratrol.
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biopolymer based nanoparticles and microparticles fabrication characterization and application
Current Opinion in Colloid and Interface Science, 2014Co-Authors: David Julian Mcclements, Iris J JoyeAbstract:Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade Biopolymers, such as proteins and polysaccharides. Food Biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate Biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research.
Pei Chen - One of the best experts on this subject based on the ideXlab platform.
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glycerol plasticisation of chitosan carboxymethyl cellulose composites role of interactions in determining structure and properties
International Journal of Biological Macromolecules, 2020Co-Authors: Pei Chen, Fengwei Xie, Fengzai Tang, Tony McnallyAbstract:Abstract Biopolymers such as chitosan and cellulose continue to attract much interest as they have many appealing characteristics such as biodegradability, biocompatibility, chemical versatility and natural functionality; however, many of their properties usually require further tailoring for specific purposes. This study shows that glycerol plasticisation and the addition of graphene oxide (GO) or reduced graphene oxide (rGO) altered the properties of chitosan and a chitosan/carboxymethyl cellulose (CMC) blend. For the chitosan/CMC matrix, GO or rGO was likely to disrupt polyelectrolyte complexation (PEC) between the two Biopolymers, leading to weakened mechanical properties and increased surface hydrophilicity. Conversely, glycerol assisted PEC by increasing the biopolymer chain mobility, leading to reduced surface hydrophilicity. Moreover, some synergistic effects from a combination of glycerol and GO/rGO were evident. Specifically, GO/rGO notably increased the toughness of the chitosan film on inclusion of 40 wt% glycerol. Both GO and rGO reduced the relaxation temperatures of the chitosan/CMC film with 20 wt% glycerol added, resulting in increased biopolymer chain mobility. Moreover, the bionanocomposites showed high relative permittivity (54–387). Thus, this work describes how complex interactions in multiphasic biopolymer composite systems influence structure and properties.