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Diffusion Wave Spectroscopy Microrheological Characterization of Gelling Agarose Solutions.
Polymers (Basel)
September 2024
Departamento de Física Fundamental, Facultad de Ciencias, Universidad Nacional de Educación a Distancia (UNED), Paso Senda del Rey 9, 28040 Madrid, Spain.
This work investigated the gelation kinetics and mechanical properties of agarose hydrogels studied at different concentrations (in the range 1-5 g/L) and temperatures. Rheological measurements were performed by diffusing wave spectroscopy (DWS) using polystyrene and titanium dioxide particles as probes. The study emphasized the influence of gelation kinetics on the mechanical behavior of the hydrogels.
View Article and Find Full Text PDFBinary Pea Protein-Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics.
Gels
June 2024
Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland.
Food hydrogels, used as delivery systems for bioactive compounds, can be formulated with various food-grade biopolymers. Their industrial utility is largely determined by their physicochemical properties. However, comprehensive data on the properties of pea protein-psyllium binary hydrogels under different pH and ionic strength conditions are limited.
View Article and Find Full Text PDFFormulation and dermal delivery of a new active pharmaceutical ingredient in an in vitro wound model for the treatment of chronic ulcers.
Eur J Pharm Biopharm
September 2024
School of Life Sciences, University of Applied Sciences Northwestern Switzerland, Muttenz, Basel, Switzerland. Electronic address:
The aim of this study was to investigate dermal delivery of the new active pharmaceutical ingredient (API) TOP-N53 into diabetic foot ulcer using an in vitro wound model consisting of pig ear dermis and elucidate the impact of drug formulation and wound dressing taking into consideration clinical relevance in the home care setting and possible bacterial infection. Different formulation approaches for the poorly water-soluble API including colloidal solubilization, drug micro-suspension and cosolvent addition were investigated; moreover, the effect of (micro-)viscosity of hydrogels used as primary wound dressing on delivery was assessed. Addition of Transcutol® P as cosolvent to water improved solubility and was significantly superior to all other approaches providing a sustained three-day delivery that reached therapeutic drug levels in the tissue.
View Article and Find Full Text PDFIrradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White.
Foods
April 2024
Key Laboratory of Geriatric Nutrition and Health (Ministry of Education), China Food Flavor and Nutrition Health Innovation Center, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional properties of egg protein fractions such as liquid egg white (LEW) with macro/microstructural information are still controversial. Hence, this study was designed to elaborate the foaming and heat-set gelation functionality of LEW following different γ-ray irradiation dose treatments (0, 1, 3 or 5 kGy).
View Article and Find Full Text PDFInteractions between unfolding/disassembling behaviors, proteolytic subfragments and reversible aggregation of oxidized skeletal myosin isoforms at different salt contents.
Food Res Int
July 2022
Key Laboratory of Agro-product Quality & Safety, Institute of Quality Standard & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
Myosin filament plays a critical role in water-trapping and thermodynamic regulation during processing of brined muscle foods. The redox state and availability of proteolytic/antioxidant enzymes affected by salt may change the ion-binding capacity of myosin consequently contributing to swelling and rehydration. Thus, this study investigated the impact of different salt content (0%, 1%, 2%, 3%, 4%, 5% NaCl) and oxidation in vitro (10 mM HO/ascorbate-based hydroxyl radical (OH)-generating system) on the oxidative stability, solubility/dispersion capacity, chymotrypsin digestibility, aggregation site and the microrheological properties of isolated porcine myosin.
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