Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives

Ruoning Zhang; Jingyi Yang; Jia Li; Yanxiang Gao; Like Mao

doi:10.1016/j.foodchem.2024.142448

Modification of the interface of oleogel-hydrogel bigel beads for enhanced stability and prolonged release of bioactives

Food Chem. 2024 Dec 11:468:142448. doi: 10.1016/j.foodchem.2024.142448. Online ahead of print.

Authors

Ruoning Zhang¹, Jingyi Yang¹, Jia Li², Yanxiang Gao¹, Like Mao³

Affiliations

¹ Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu (611430), Sichuan, China.
³ Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; CAU Sichuan Chengdu Advanced Agricultural Industrial Institute, Chengdu (611430), Sichuan, China. Electronic address: likemao@cau.edu.cn.

PMID: 39693889
DOI: 10.1016/j.foodchem.2024.142448

Abstract

In this study, novel bigel beads based on alginate hydrogel and monoglycerol oleogel were developed using tea saponin (TS) for interfacial modification. We investigated the impact of the structures of oleogel-hydrogel interface on the stability and bioactives release of bigel beads, with curcumin as the model hydrophobic bioactive. With higher TS content, the particle size and ζ-potential of the bigel emulsions was first decreased and then increased. Beads with lower TS levels (0-1 %) showed reduced shrinkage and enhanced swelling as TS content was increased, while higher TS levels (1 %-2 %) led to increased shrinkage and decreased swelling. The interfacial modification with TS also significantly enhanced the mechanical strength and reduced lipid oxidation of the beads. Moreover, TS-stabilized beads demonstrated prolonged curcumin release during intestinal digestion, indicating the potential for sustained delivery of bioactives. These findings highlighted the roles of interfacial engineering in improving the functionality of bigel beads for bioactives delivery.

Keywords: Bigel; Gel beads; Oil oxidation; Release; Tea saponin.