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Binary Alginate-Whey Protein Hydrogels for Antioxidant Encapsulation.
Davide Pedrali1,2,3, Alessio Scarafoni1, Anna Giorgi2,3
1Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, 20133 Milan, Italy.
Antioxidants (Basel, Switzerland)
|June 28, 2023
Summary
Encapsulating antioxidants in alginate-whey protein hydrogels enhances stability and intestinal release. These advanced hydrogel structures offer improved antioxidant delivery compared to alginate alone.
Area of Science:
- Food Science and Technology
- Biomaterials Science
- Nutritional Science
Background:
- Antioxidants require stabilization and enhanced bioaccessibility for optimal efficacy.
- Hydrogels offer a protective matrix, reducing oxidation and controlling release.
- Alginate and whey proteins provide pH-dependent release mechanisms for targeted absorption.
Purpose of the Study:
- To review alginate-whey protein interactions for antioxidant encapsulation.
- To explore strategies for using these binary polymer mixtures.
- To assess the impact on encapsulation efficiency and release properties.
Main Methods:
- Review of scientific literature on alginate-whey protein interactions.
- Analysis of hydrogel formation and modulation factors (e.g., molecular mass, pH, Ca2+, transglutaminase).
- Comparison of antioxidant encapsulation and release from binary hydrogels versus alginate-only hydrogels.
Main Results:
- Alginate and whey proteins form strong interacting hydrogels with tunable properties.
- Hydrogel characteristics are influenced by alginate properties, pH, and additives.
- Alginate-whey protein hydrogels demonstrate superior encapsulation and release of antioxidants.
Conclusions:
- Alginate-whey protein hydrogels offer enhanced antioxidant delivery systems.
- Further research needed on ternary interactions and food processing stability.
- Tailored hydrogel structures can be developed for specific food applications.
