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Updated: Oct 1, 2026
Synthesis of Stimuli-responsive Nanogels using Aqueous One-step Crosslinking and Co-nanopolymerization
Published on: January 24, 2025
Enzymatically hydrolyzed soy protein nanoparticle-polysaccharide composite hydrogels for enhanced stability and
Yujing Lu1, Baijie Wang1, Jiaying Ren1
1National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Abstract:
Fucoxanthin (FX), a hydrophobic marine carotenoid, exhibits low stability and oral bioavailability under harsh conditions. A pH-responsive sodium alginate-xanthan gum (SA/XG) hydrogel incorporating soy protein nanoparticles (SPN) was fabricated for FX stabilization and intestinal-targeted release. SA/XG ratio and intermolecular interactions govern its physicochemical performance. The optimal hydrogel was formulated with SPN obtained after 1.5 h of enzymatic hydrolysis, 1.5% (w/v) sodium alginate, and 1.5% (w/v) xanthan gum at an SA/XG volume ratio of 2:1. It exhibited an encapsulation efficiency of 78.47 ± 2.11%. In vitro digestion resulted in minimal FX release in simulated gastric fluid, whereas 83.85 ± 1.01% of FX was released in simulated intestinal fluid. The Korsmeyer-Peppas model indicated that the release was primarily governed by hydrogel swelling and Fickian diffusion. SPN/FX/SA/XG hydrogel extract showed >90% HaCaT cell viability (negligible cytotoxicity), enabling efficient FX encapsulation and sustained release for oral-food use.
