AI Article Synopsis
- - The study focused on creating beads made from scallop male gonad hydrolysates (SMGHs) mixed with κ-carrageenan (KC) and KCl, specifically evaluating the ratios of SMGHs to KC for effective Curcumin (Cur) loading.
- - The optimal bead formulation (5:5 ratio of SMGHs to KC) demonstrated strong structural integrity and encapsulated Cur at a significant amount (0.063 mg/0.1 g bead), while analyses indicated successful entrapment and changes in molecular characteristics.
- - Additionally, these beads showed a sustained release of Cur in the colon phase and maintained over a 90% retention rate after 30 days at refrigeration, implying potential for stable
Article Abstract
Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/κ-carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10-5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T from 1607.9 to 966.4 ms, and red and blueshifts of OH, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137471 | DOI Listing |
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Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads.
Food Chem
February 2024
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China. Electronic address:
Article Synopsis
- - The study focused on creating beads made from scallop male gonad hydrolysates (SMGHs) mixed with κ-carrageenan (KC) and KCl, specifically evaluating the ratios of SMGHs to KC for effective Curcumin (Cur) loading.
- - The optimal bead formulation (5:5 ratio of SMGHs to KC) demonstrated strong structural integrity and encapsulated Cur at a significant amount (0.063 mg/0.1 g bead), while analyses indicated successful entrapment and changes in molecular characteristics.
- - Additionally, these beads showed a sustained release of Cur in the colon phase and maintained over a 90% retention rate after 30 days at refrigeration, implying potential for stable
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