Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release
In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and que...
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MDPI AG
2021-12-01
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Online Access: | https://www.mdpi.com/2310-2861/8/1/18 |
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author | Xu Wang Huaping Xie Chenshan Shi Piotr Dziugan Hongfei Zhao Bolin Zhang |
author_facet | Xu Wang Huaping Xie Chenshan Shi Piotr Dziugan Hongfei Zhao Bolin Zhang |
author_sort | Xu Wang |
collection | DOAJ |
description | In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further. |
first_indexed | 2024-03-10T01:27:19Z |
format | Article |
id | doaj.art-f49d8c68dcd7407a8d1ef916e7e13f93 |
institution | Directory Open Access Journal |
issn | 2310-2861 |
language | English |
last_indexed | 2024-03-10T01:27:19Z |
publishDate | 2021-12-01 |
publisher | MDPI AG |
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series | Gels |
spelling | doaj.art-f49d8c68dcd7407a8d1ef916e7e13f932023-11-23T13:49:57ZengMDPI AGGels2310-28612021-12-01811810.3390/gels8010018Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion ReleaseXu Wang0Huaping Xie1Chenshan Shi2Piotr Dziugan3Hongfei Zhao4Bolin Zhang5Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, ChinaBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, ChinaBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, ChinaInstitute of Fermentation Technology & Microbiology, Poland Technical University of Lodz, 90924 Lodz, PolandBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, ChinaBeijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, ChinaIn this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further.https://www.mdpi.com/2310-2861/8/1/18emulsion gel beadsquercetinstructuredigestionrelease |
spellingShingle | Xu Wang Huaping Xie Chenshan Shi Piotr Dziugan Hongfei Zhao Bolin Zhang Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release Gels emulsion gel beads quercetin structure digestion release |
title | Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release |
title_full | Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release |
title_fullStr | Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release |
title_full_unstemmed | Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release |
title_short | Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release |
title_sort | fabrication and characterization of gel beads of whey isolate protein pectin complex for loading quercetin and their digestion release |
topic | emulsion gel beads quercetin structure digestion release |
url | https://www.mdpi.com/2310-2861/8/1/18 |
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