Liu Guangmin, Wang Yuxuan, Yang Jingyi, Wang Yaqin, He Hongju, Mao Like
Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing 100097, China.
Food Chem X. 2025 Mar 10;27:102359. doi: 10.1016/j.fochx.2025.102359. eCollection 2025 Apr.
Bigels are novel soft-solid materials, which attract increasing attentions in the food industry. In this study, bigel beads based on alginate hydrogel and monoglyceride oleogel were developed, and their structures were modified by adding various polysaccharides (pectin, carrageenan, chitosan, xanthan gum and konjac gum). The inclusion of polysaccharides generally increased bead size and decreased hardness, with chitosan reducing the shrinking rate and swelling ratio during simulated gastric-intestinal digestion. FTIR analysis confirmed no interactions between alginate hydrogel and monoglyceride oleogel, nor covalent bonds formation between alginate and the polysaccharides. The bigels were tested for simultaneously delivery of epigallocatechin gallate and curcumin, and the results showed that bead structures significantly influenced their release. Among all tested bigels, pectin and carrageenan beads exhibited the highest cumulative release in simulated intestinal fluid. The results suggested that polysaccharides effectively modified the physicochemical properties of alginate-based bigel beads, leading to adjustable release of the incorporated bioactives.
双凝胶是新型软固体材料，在食品工业中受到越来越多的关注。在本研究中，制备了基于海藻酸盐水凝胶和甘油单酯油凝胶的双凝胶珠，并通过添加各种多糖（果胶、卡拉胶、壳聚糖、黄原胶和魔芋胶）对其结构进行了改性。多糖的加入通常会增加珠子的尺寸并降低硬度，壳聚糖可降低模拟胃肠消化过程中的收缩率和溶胀率。傅里叶变换红外光谱（FTIR）分析证实海藻酸盐水凝胶与甘油单酯油凝胶之间没有相互作用，海藻酸盐与多糖之间也没有形成共价键。对双凝胶进行了表没食子儿茶素没食子酸酯和姜黄素的同步递送测试，结果表明珠子结构显著影响它们的释放。在所有测试的双凝胶中，果胶和卡拉胶珠在模拟肠液中的累积释放率最高。结果表明，多糖有效地改变了基于海藻酸盐的双凝胶珠的物理化学性质，从而实现了包埋生物活性物质的可控释放。
