Abstract
Alginate (ALG) and various gums are potential biomaterials to be employed in hydrogel designs for both food and biomedical applications. This study evaluated a multicomplex design by combining food grade polymers to examine their polymer–polymer interactions and design an oral delivery system for pomegranate concentrate (PC). ALG was replaced with gum tragacanth (GT), xanthan (XN) and their equal combinations (GT:XN) at 50% ratio in hydrogel fabrication. In addition to CaCI2 in binding solution, honey (H) and chitosan (CH) were also used during physical crosslinking. Relaxation time constants in NMR indicated poor ability of GT for water entrapment especially in the presence of honey (S2H). They also confirmed FTIR results indicating similar trends. Strong negative correlations were observed between T2 and texture results. GT replacement of ALG especially in the use of single CaCI2 (S2) promoted higher PC release up to 80% in digestive media compared to XN substitution (S3). This study promoted use of LF NMR as an indicator for polymer mixture characterization in complex gels. ALG based gels could be modified by replacing ALG with different kinds of gums and with use of different binding solutions to regulate target compound release in food and pharmaceutical fields.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Alacik Develioglu I, Ozel B, Sahin S, Oztop MH (2020) NMR Relaxometry and magnetic resonance imaging as tools to determine the emulsifying characteristics of quince seed powder in emulsions and hydrogels. Int J Biol Macromol 164:2051–2061. https://doi.org/10.1016/j.ijbiomac.2020.08.087
Apoorva A, Rameshbabu AP, Dasgupta S et al (2020) Novel pH-sensitive alginate hydrogel delivery system reinforced with gum tragacanth for intestinal targeting of nutraceuticals. Int J Biol Macromol 147:675–687. https://doi.org/10.1016/j.ijbiomac.2020.01.027
Atencio S, Maestro A, Santamaría E et al (2020) Encapsulation of ginger oil in alginate-based shell materials. Food Biosci. https://doi.org/10.1016/j.fbio.2020.100714
Cikrikci S, Mert B, Oztop MH (2018) Development of pH sensitive alginate/gum tragacanth based hydrogels for oral insulin delivery. J Agric Food Chem 66:11784–11796. https://doi.org/10.1021/acs.jafc.8b02525
El-Banna FS, Mahfouz ME, Leporatti S et al (2019) Chitosan as a natural copolymer with unique properties for the development of hydrogels. Appl Sci 9:2193
Gong J, Wang L, Wu J et al (2019) The rheological and physicochemical properties of a novel thermosensitive hydrogel based on konjac glucomannan/gum tragacanth. LWT. https://doi.org/10.1016/j.lwt.2018.10.080
Kirtil E, Oztop MH (2015) 1H nuclear magnetic resonance relaxometry and magnetic resonance imaging and applications in food science and processing. Food Eng Rev. https://doi.org/10.1007/s12393-015-9118-y
Kopač T, Abrami M, Grassi M et al (2022) Polysaccharide-based hydrogels crosslink density equation: a rheological and LF-NMR study of polymer-polymer interactions. Carbohydr Polym. https://doi.org/10.1016/j.carbpol.2021.118895
Liu J, Tagami T, Ozeki T (2020) Fabrication of 3D-printed fish-gelatin-based polymer hydrogel patches for local delivery of pegylated liposomal doxorubicin. Mar Drugs. https://doi.org/10.3390/md18060325
Liu C, Lei F, Li P et al (2021) A review on preparations, properties, and applications of cis-ortho-hydroxyl polysaccharides hydrogels crosslinked with borax. Int J Biol Macromol 182:1179–1191. https://doi.org/10.1016/j.ijbiomac.2021.04.090
Makalesi A, Karakaplan M, Özcan M (2017) Determination of phenolic acids in pomegranate juices by HPLC-DAD. Eur J Sci Technol 6:32–37
Mousavi SMR, Rafe A, Yeganehzad S (2020) Structure-rheology relationships of composite gels: alginate and basil seed gum/guar gum. Carbohydr Polym. https://doi.org/10.1016/j.carbpol.2019.115809
Mukhopadhyay A, Rajput M, Barui A et al (2020) Dual cross-linked honey coupled 3D antimicrobial alginate hydrogels for cutaneous wound healing. Mater Sci Eng C 116:111218. https://doi.org/10.1016/j.msec.2020.111218
Nur M, Vasiljevic T (2018) Insulin inclusion into a tragacanth hydrogel: an oral delivery system for insulin. Materials (basel). https://doi.org/10.3390/ma11010079
Omidbakhshamiri E, Nayebzadeh K, Mohammadifar MA (2015) Comparative studies of xanthan, guar and tragacanth gums on stability and rheological properties of fresh and stored ketchup. J Food Sci Technol. https://doi.org/10.1007/s13197-015-1837-9
Ozel B, Uguz SS, Kilercioglu M et al (2016) Effect of different polysaccharides on swelling of composite whey protein hydrogels: a low field (LF) NMR relaxometry study. J Food Process Eng. https://doi.org/10.1111/jfpe.12465
Ozel B, Aydin O, Oztop MH (2020) In vitro digestion of polysaccharide including whey protein isolate hydrogels. Carbohydr Polym 229:115469. https://doi.org/10.1016/j.carbpol.2019.115469
Potaś J, Szymańska E, Basa A et al (2021) Tragacanth gum/chitosan polyelectrolyte complexes-based hydrogels enriched with xanthan gum as promising materials for buccal application. Materials (basel) 14:1–15. https://doi.org/10.3390/ma14010086
Qasemi S, Ghaemy M (2020) Novel superabsorbent biosensor nanohydrogel based on gum tragacanth polysaccharide for optical detection of glucose. Int J Biol Macromol 151:901–908. https://doi.org/10.1016/j.ijbiomac.2020.02.231
Ribeiro AM, Estevinho BN, Rocha F (2021) Improvement of vitamin E microencapsulation and release using different biopolymers as encapsulating agents. Food Bioprod Process 130:23–33. https://doi.org/10.1016/j.fbp.2021.08.008
Roopa BS, Bhattacharya S (2008) Alginate gels: I. Characterization of textural attributes. J Food Eng. https://doi.org/10.1016/j.jfoodeng.2007.07.012
Saberian M (2021) Fabrication and characterization of alginate/chitosan hydrogel combined with honey and aloe vera for wound dressing applications. 1–15. https://doi.org/10.1002/app.51398
Tan LL, Sampathkumar K, Wong JH, Loo SCJ (2020) Divalent cations are antagonistic to survivability of freeze-dried probiotics encapsulated in cross-linked alginate. Food Bioprod Process. https://doi.org/10.1016/j.fbp.2020.09.013
Teixeira da Silva JA, Rana TS, Narzary D et al (2013) Pomegranate biology and biotechnology: a review. Sci Hortic (amst) 160:85–107. https://doi.org/10.1016/j.scienta.2013.05.017
Vardin H, Tay A, Ozen B, Mauer L (2008) Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics. Food Chem 108:742–748. https://doi.org/10.1016/j.foodchem.2007.11.027
Wichchukit S, Oztop MH, McCarthy MJ, McCarthy KL (2013) Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocoll 33:66–73. https://doi.org/10.1016/j.foodhyd.2013.02.013
Xu M, Dumont MJ (2015) Evaluation of the stability of pea and canola protein-based hydrogels in simulated gastrointestinal fluids. J Food Eng 165:52–59. https://doi.org/10.1016/j.jfoodeng.2015.04.033
Zam W, Bashour G, Abdelwahed W, Khayata W (2013) Formulation and in-vitro release of pomegranate peels’ polyphenols microbeads. Int J Pharm Sci Res 4:3536–3540. https://doi.org/10.13040/IJPSR.0975-8232.4(9).3536-40
Zand-Rajabi H, Madadlou A (2016) Caffeine-loaded whey protein hydrogels reinforced with gellan and enriched with calcium chloride. Int Dairy J. https://doi.org/10.1016/j.idairyj.2015.12.011
Acknowledgements
The author would like to thank the Assoc. Prof. Mecit Halil Oztop for the use of his laboratory at METU. She is also thankful to Kübra Ertan and Esmanur İlhan for their guidance in texture analyzer and NMR devices during parameter settings, respectively.
Funding
The research was funded by Konya Food and Agriculture University Scientific Research Projects Funds with the proposal number BAP-2021/0053.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict interest
The authors have no conflicts of interest to declare.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Cikrikci Erunsal, S. Evaluation of multicomplex systems on pomegranate concentrate loaded alginate hydrogels by low-field NMR relaxometry: physicochemical characterization and controlled release study. J Food Sci Technol 60, 1960–1969 (2023). https://doi.org/10.1007/s13197-023-05730-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-023-05730-2