Producing mixed-soy protein adsorption layers on alginate microgels to controlled-release β-carotene. (February 2023)

• Record Type: Journal Article
• Authors: Jin, Hainan; Wang, Lei; Yang, Shuyuan; Wen, Jiayu; Zhang, Yan; Jiang, Lianzhou; Sui, Xiaonan
• Is Part Of: Food research international. Volume 164(2023)
• Publication Date: 2023-02
• Subjects: Soy protein isolates -- Alginate -- Microgels -- β-carotene -- Co-extrusion; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112319
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The β-carotene was successfully encapsulated in CA and CAS microgels. The introduction of SPI greatly improved encapsulation efficiency of CA microgels. The effect of SPI during digestion was analyzed in detail by cryo-SEM. The presence of SPI retarded the release of β-carotene in gastric. Abstract: In this study, the effects of soy protein isolate (SPI) on the morphology, encapsulation efficiency, storage stability, swelling behavior, and in vitro digestion behavior of calcium alginate (CA) microgels were investigated. CA and calcium alginate-SPI (CAS) microgels with encapsulated β-carotene were prepared by extruding a mixture of alginate and SPI using a co-extrusion technique, followed by cross-linking with Ca 2+ . All microgels exhibited homogeneous sizes and spherical shapes, and CAS microgels showed high levels of protein loading efficiency. The encapsulation efficiency and storage stability of β-carotene within CAS microgels were higher than those within CA microgels. The introduction of SPI into CAS microgels resulted in a higher degree of gel size shrinkage in gastric fluid and a lower degree of swelling in intestinal fluid compared to CA microgels. In vitro digestion was conducted to investigate the effects of the addition of SPI on the release behavior of CA and CAS microgels. Results obtained showed that CAS microgels were more resistant to simulated gastric fluid than CA microgels. Cryo-scanning electron microscopy (cryo-SEM) and confocal laser scanning microscopy (CLSM) observations indicated that the release behavior was dependent on the porosity of the CA and CAS microgels, and the porosity was influenced by the concentration of SPI. This study showed that the introduction of SPI to CA microgels can lead to the development of an effective controlled release delivery system.