Protein encapsulation in alginate hydrogel beads: Effect of pH on microgel stability, protein retention and protein release
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TLDR
It is suggested that hydrogel beads are suitable for encapsulation and pH-triggered release of proteins, which may be advantageous for certain food applications.About:
This article is published in Food Hydrocolloids.The article was published on 2016-07-01 and is currently open access. It has received 192 citations till now. The article focuses on the topics: Whey protein.read more
Citations
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Encapsulation, protection, and delivery of bioactive proteins and peptides using nanoparticle and microparticle systems: A review.
TL;DR: A critical assessment of the characteristics of colloidal particles that impact the effectiveness of protein delivery systems, such as particle composition, size, permeability, interfacial properties, and stability are provided.
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Design principles of food gels
Yiping Cao,Raffaele Mezzenga +1 more
TL;DR: It is proposed that food gels may offer advantages over their synthetic counterparts owing to their source renewability, low cost, biocompatibility and biodegradability.
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Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects.
TL;DR: The major constituents and fabrication methods that can be used to prepare microgels are reviewed, highlighting their advantages and disadvantages, and how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions are described.
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Formation of hydrogels based on chitosan/alginate for the delivery of lysozyme and their antibacterial activity.
TL;DR: A 100% bacterial clearance rate of CS/ALG loaded with lysozyme was observed to correspond to the superposition effect stimulated by CS and ly sozyme, which improved the antibacterial activity against E. coli and S. aureus compared to CS/ ALG, suggesting its potential use in the food industry as well as other applications.
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Recent progress in hydrogel delivery systems for improving nutraceutical bioavailability
TL;DR: An overview of recent progress in the design and fabrication of food-grade hydrogel beads to encapsulate and protect nutraceuticals, including some examples of their potential applications is provided.
References
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Alginate: properties and biomedical applications
Kuen Yong Lee,David J. Mooney +1 more
TL;DR: This review will provide a comprehensive overview of general properties of alginate and its hydrogels, their biomedical applications, and suggest new perspectives for future studies with these polymers.
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Protein release from alginate matrices.
Wayne R. Gombotz,Siow Fong Wee +1 more
TL;DR: By selection of the type of alginate and coating agent, the pore size, degradation rate, and ultimately release kinetics can be controlled.
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Food protein-based materials as nutraceutical delivery systems
TL;DR: The potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles is described.
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Nanosizing--oral formulation development and biopharmaceutical evaluation.
TL;DR: The principles behind nanosizing, the production and characterization of nanoformulations as well as the current experience with utilization of such formulations in vivo are described.
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Food Protein‐Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
TL;DR: It is recommended that future research efforts on BAP should be directed toward elucidation of their in vivo molecular mechanisms of action, safety at various doses, and pharmacological activity in maintaining homeostasis during aberrant health conditions in human subjects.