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The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additionally, in vitro release capabilities of 3D printed products carrying curcumin (Cur) were studied. The results illustrated that adjusting the pre-gelation time could enhance the rheological properties, 3D printability, swallowing ability, encapsulation efficiency, and slow-release capabilities of the composite gel. Specifically, the SA-PPI composite gel (SA-PPI22) with pre-gelled for 22 min, displayed the optimal viscosity and recovery, which facilitated extrusion and shape retention during the 3D printing process. Moreover, SA-PPI22 exhibited a smooth surface quality in its 3D printed structures, along with exceptional self-supporting ability and swallowing performance meeting grade 5 fine filling food standards. Furthermore, SA-PPI22 delayed its release rate in vitro. This study could contribute to the advancement of hydrogel applications in the field of 3D printing and offer the theoretical groundwork for the development of SA-PPI composite gels in dysphagia-friendly food products.

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms. The results showed that adding SA, LBG and SA-LBG mixture can reduce the hardness, aging enthalpy value, recrystallization rate constant (k), relative crystallinity and water mobility of aged MBS gel, and increase its loss factor. Low-field NMR results found that the SA-LBG mixture increased the T2 of MBS gel. The results show that SA, LBG and SA-LBG mixture can delay the aging of MBS gel, among which the anti-aging effect of SA-LBG mixture is more significant. SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation. This may be due to that the synergistic effects between SA and LBG, as well as hydrogen binding among SA, LBG and starch, which could prevent interactions between starch molecules and inhibit starch recrystallization. These findings might provide useful information for improving MBS-based products’ shelf-life with introduction of SA-LBG.

Heat treatment is the most commonly used physical modification method for starch, which shows advantage of simple operation, low pollution and high safety. The present work mainly summarized the effects of dry heat treatment, heat moisture treatment and annealing on physicochemical, structural and digestive properties of starch. Meanwhile, effects of heat treatment combined with hydrocolloid as well as combination of multiple heat treatments on physicochemical and digestive properties of starch were also introduced. As shown in the previous literature, heat treatment modification improved the thermal stability and anti-digestion properties of starch. Effects of heat treatment modification on starch properties were influenced by the kinds of heat treatment modification as well as the types and sources of starches. Due to high moisture content during the process of heat moisture treatment and annealing, swelling power and solubility of starches were remarkably changed. These three heat treatments could change the relatively crystallinity of starch. Moreover, heat moisture treatment could alter the crystalline patterns of starches. Except for annealing, both of dry heat treatment and heat moisture treatment changed the structure of starch particles. Both heat treatment combined with hydrocolloid and combination of multiple heat treatments enhanced physicochemical and digestive properties of heat-treated starches. Purpose of the present work could provide useful information for further research and application of heat-treated starches.

Common corn starch-lauric acid complex (CSLA) was prepared by extrusion treatment combined with cool storage. The effects of extrusion treatment combined with cool storage on the gelatinization degree, complexing index, thermal properties, crystal structure and digestive properties of CSLA were systematically investigated by means of differential scanning calorimetric analysis (DSC) and X-ray diffraction analysis (XRD). The results showed that compared with extrusion treatment, extrusion treatment combined with cool storage was beneficial to the formation of common corn starch-lauric acid complex, the complexing index increased from 29% to 35%, and the relative crystallinity increased from 25.20% to 31.82%. Extrusion treatment combined with cool storage can reduce the digestibility of the compound and increase the content of RS from 38.07% to 49.82%. The results of thermal properties showed that extrusion treatment combined with cool storage made common corn starch and lauric acid form VI- type complex with low thermal stability, and the melting temperature was 89.95~101.33 ℃, while common corn starch and endogenous lipids formed a VII- type complex with high thermal stability, and the melting temperature was 106.73~ 117.48 ℃. The results can provide reference for the preparation of starch-fatty acid complex with low digestibility and the preparation of anti-digestibility starch food.

Sodium alginate-porous starch complex gels were prepared by calcium chloride dripping method and calcium carbonate internal gelation method. Furthermore, hardness, syneresis, swelling characteristics, crystalline structure and microstructure of the complex gels were analyzed. The results showed that the gel properties were significantly affected by calcium source and sodium alginate to porous starch ratio (mass ratio defined as r value). At high r value (r =4∶2 or 5∶1), calcium carbonate caused the formation of gel curds with uniform shape and dense structures, which also showed high gel hardness and low syneresis. Meanwhile, calcium chloride caused the formation of gel beads with uniform shape and hard shell. Due to different gel structures, the initial swelling speed of gel beads was slow and the final swelling ratio was high, while the initial swelling speed of gel curds was fast and the final swelling ratio was relatively low. The gels prepared by these two methods showed high swelling ratio in simulated colonic fluid and low swelling ratio in simulated gastric fluid, indicating good pH response. Microstructure analysis showed there was good compatibility between sodium alginate and porous starch. The results of the present research could provide useful information to develop pH responded delivery system for bioactive substances.

The antioxidant and anti-inflammatory properties of astaxanthin (AST) enable it to protect against oxidative stress-related and inflammatory diseases with a range of biological effects. These activities provide the potential to develop healthier food products. Therefore, it would be beneficial to design delivery systems for AST to overcome its low stability, control its release, and/or improve its bioavailability. This review discusses the basis for AST's various biological activities and the factors limiting these activities, including stability, solubility, and bioavailability. It also discusses the different systems available for the targeted delivery of AST and their applications in enhancing the biological activity of AST. These include systems that are candidates for preventive and therapeutic effects, which include nerves, liver, and skin, particularly for possible cancer reduction. Targeted delivery of AST to specific regions of the gastrointestinal tract, or more selectively to target tissues and cells, can be achieved using targeted delivery systems to increase the biological activities of AST. [ABSTRACT FROM AUTHOR]

Fucoxanthin is a carotenoid, reddish-brown in color, which is mainly derived from marine organisms such as brown algae and diatoms, and has aroused extensive scientific interest due to its unique chemical structure and abundant biological activities. Studies have shown that fucoxanthin processes significant anti-inflammatory and anti-cancer activities. Its anti-inflammatory mechanisms primarily include inhibiting oxidative stress, regulating inflammatory factors, inducting cell autophagy, and resisting cell apoptosis, etc. The main mechanism of anti-cancer activity includes inducing cell autophagy and apoptosis mechanisms, regulating the cell cycle, inhibiting cell migration, and suppressing cell invasion, among other aspects. In this paper, the research progress of anti-inflammatory and anti-cancer activities and related mechanisms of action of fucoxanthin is briefly summarized, which provides the theoretical basis and reference for further research and development of fucoxanthin. [ABSTRACT FROM AUTHOR]

Cellulose-based composite macrogels made by cellulose fiber/cellulose nanofiber (CCNM) were used as an intestine delivery vehicle for probiotics. Cellulose nanofiber (CNF) was prepared by a 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO)-mediated oxidation system, and the carboxyl groups in CNF acted as pore size and pH responsibility regulators in CCNMs to regulate the probiotics loading and controlled release property. The macrogel presented a porosity of 92.68% with a CNF content of 90%, and the corresponding released viable Lactobacillus plantarum (L. plantarum) was up to 2.68 × 10 8 cfu/mL. The porous structure and high porosity benefited L. plantarum cells to infiltrate into the core of macrogels. In addition, the macrogels made with high contents of CNF showed sustainable release of L. plantarum cells and delivered enough viable cells to the desired region of intestine tracts. The porous cellulose macrogels prepared by a green and environmental friendly method show potential in the application of fabricating targeted delivery vehicles of bioactive agents.