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Formulation of Agarose Gels Containing Chitosan-Oleic Acid Complex Particles and Their Physical and In Vitro
Takashi Kuroiwa1,2, Tsukasa Kikuchihara1, Kana Kanemitsu1
1Department of Applied Chemistry, Faculty of Science and Engineering, Tokyo City University, 1-28-1 Tamazutsumi, Setagaya-ku, Tokyo 158-8557, Japan.
Gels (Basel, Switzerland)
|May 27, 2026
Summary
New food gel materials using agarose (AG) and chitosan (CHI)-oleic acid (OA) complexes were developed. These composite gels show controlled digestion and potential for enhanced nutrition delivery.
Area of Science:
- Food Science and Technology
- Materials Science
- Biomaterials Engineering
Background:
- Developing novel food materials with tailored structural and digestive properties is crucial for enhanced nutrition and functionality.
- Chitosan (CHI) and oleic acid (OA) can form complex particles with potential applications in food matrices.
- Agarose (AG) is a well-established gelling agent used in various food applications.
Purpose of the Study:
- To develop and characterize novel agarose (AG) composite food gels incorporating chitosan (CHI)-oleic acid (OA) complex particles.
- To evaluate the structural, mechanical, and in vitro digestion properties of the developed CHI-OA-AG gels.
- To assess the potential of these gels for encapsulating hydrophobic compounds like curcumin (CUR).
Main Methods:
- Preparation of AG gels with varying concentrations (1-3 wt%) of CHI-OA complex particles.
- Characterization of gel structure and mechanical properties.
- In vitro digestion studies using a flask shaker and a human gastric digestion simulator.
- Encapsulation efficiency of curcumin (CUR) within the CHI-OA-AG gel was determined.
Main Results:
- CHI-OA complex particles (approx. 0.9 mm diameter) were uniformly dispersed within AG gels.
- Incorporation of CHI-OA particles altered AG gelation behavior and mechanical properties.
- CHI-OA-AG gels exhibited controlled disintegration in a simulated gastric environment, retaining most complex particles.
- Successful encapsulation of water-insoluble curcumin (CUR) up to 72 μmol/L was achieved.
Conclusions:
- The developed CHI-OA-AG composite gel is a promising next-generation food material.
- This material offers enhanced nutritional value through controlled release and encapsulation capabilities.
- The controlled digestibility and particle retention highlight its potential for functional food applications.
Keywords:
composite hydrogelcurcuminencapsulationhuman gastric digestion simulatorhydrophobic bioactiveMore Related Videos
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