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Bioinspired Eggosomes with Dual Stimuli-Responsiveness.

Fuguo Liu1,2, Xin Guan1, Xuebo Liu2

  • 1Department of Chemistry, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong.

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Summary

Researchers created biomimetic "eggosomes" inspired by hen's eggs to encapsulate nutrients. These micro-eggs offer protection and on-demand release for enhanced functional foods, improving nutritional value and health benefits.

Keywords:
biomimeticsemulsionsfunctional foodsmicro-eggnanotechnology

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Area of Science:

  • Biomimetic engineering
  • Food science
  • Materials science

Background:

  • Hen's eggs possess a unique structure for nutrient delivery and embryo protection.
  • Functional foods aim to enhance nutritional value and health outcomes.
  • Encapsulation technologies are crucial for protecting and delivering bioactive compounds.

Purpose of the Study:

  • To develop biomimetic micro-eggs (eggosomes) inspired by hen's eggs.
  • To encapsulate, protect, and enable controlled release of nutrients.
  • To incorporate these eggosomes into functional foods for improved nutritional value.

Main Methods:

  • Utilized water-in-oil-in-water (W/O/W) double emulsion technology with natural egg components (lecithin, oleic acid, albumin).
  • Fabricated a calcium carbonate (CaCO3) shell in situ for structural stability.
  • Developed a calcium alginate "egg box" for packaging and storage stability.

Main Results:

  • Successfully created micro-eggs (50-200 μm) with oily cores, protein-rich gels, and CaCO3 shells.
  • Demonstrated good resistance to disruption and separation during storage.
  • Achieved thermo- and pH-responsive "egg yolk" for on-demand bioactive release.

Conclusions:

  • Developed novel biomimetic "eggosomes" mimicking natural egg structures.
  • Egosomes provide a stable platform for nutrient encapsulation and controlled release.
  • These nutritionally fortified eggosomes hold potential for creating advanced functional foods for human health.