Polysaccharides encapsulation

Chitosan samples purchased from a commercial supplier were analyzed for the degree of Af-deacetylation (DD) and molecular weight (MW). The DD of chitosan samples were 81% with an MW of 200 kDa. Antrodia cinnamomea extract (ACE) polysaccharides encapsulated in silica-chitosan nanoparticles were prepared by synthesis from sodium silicate and chitosan solution. Sodium silicate was dissolved in 30 mL buffer (0.05M sodium acetate) to prepare 0.55% (w/w) solution (pH 6.0). Immediately after the dissolution of silicate on a magnetic stirrer, 6 mL ACE polysaccharide solution (0.1% w/w) and 3 mL chitosan solution (0.55% w/w) were added. The solution containing chitosan, silicate, and ACE polysaccharides was mixed completely. Afterward, it was moved from the stirrer to the benchtop. ACE polysaccharides encapsulated in silica-chitosan nanoparticles were centrifuged after 4 h of synthesis. Silica nanoparticles were synthesized by the same procedure for 12 h without the addition of chitosan solution. 

Barbosa, M.I. Borsarelli, C.D. Mercadante, A. Z. (2005). Light Stability of Spray-Dried Bixin Encapsulated with Different Edible Polysaccharide Preparations. Food Research International,Vol. 38, No. 8-9, (October-November 2005), pp 989-994, ISSN 0963-9969. 

Barbosa, M.I.M.J., BorsareUi C.D., and Mercadante, A.Z. Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations, Food Res. Int., 38, 989, 2005. 

P aerugineum is a unicellular alga cultured under artificial or solar light in a freshwater medium supplied with CO2, in an outdoor bioreactor developed by Arad and Yaron. Algal growth was optimized for yield and for the properties of the blue color produced. The parameters that require close monitoring are light intensity and temperature, in order to avoid stress conditions that result in decreased color yield and solubility and increased biosynthesis of the polysaccharides that encapsulate the cells and are excreted into the medium. 

Applications of sol-gel-processed interphase catalysts. Chemical Reviews, 102, 3543-3578. Pierre, A.C. (2004) The sol-gel encapsulation of enzymes. Biocatalysis and Biotransformation, 22, 145-170. Shchipunov, Yu.A. (2003) Sol-gel derived biomaterials of silica and carrageenans. Journal of Colloid and Interface Science, 268, 68-76. Shchipunov Yu.A. and Karpenko T.Yu. (2004) Hybrid polysaccharide-silica nanocomposites prepared by the sol-gel technique. Langmuir, 20, 3882-3887. 

Kida T, Inoue K, Akagi T et al (2007) Preparation of novel polysaccharide nanoparticles by the self-assembly of amphiphilic pectins and their protein-encapsulation ability. Chem Lett 36 940-941... 

The electrostatic interaction between oppositely charged protein and polysaccharide can be utilized for encapsulation and delivery of hydro-phobic nutraceuticals. As a result of this interaction, we may have either complex coacervation (and precipitation) or soluble complex formation, depending on various factors, such as the type of polysaccharide used (anionic/cationic), the solution pH, the ionic strength, and the ratio of polysaccharide to protein (see sections 2.1, 2.2 and 2.5 in chapter seven for more details) (Schmitt et al, 1998 de Kruif et al., 2004 Livney, 2008 McClements et al, 2008, 2009). The phenomenon of complex... 

Guerin, D., Vuillemard, J.C., Subirade, M. (2003). Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile. Journal of Food Protection, 66, 2076-2084. 

For reasons that are probably unrelated to their technical performance, these covalent protein-polysaccharide conjugates have not yet been used commercially in food systems. But it seems that it is only a matter of time before the impressive potential of these highly functional ingredients becomes exploited on a commercial scale in various food applications — not just for emulsification, but also for foaming, gelation, waterholding, and encapsulation. 

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