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[Display omitted] • -KC hydrogel beads with more SMGHs can increase Cur load due to tight cross-linking. • -Modified FTIR and amorphous structure in SMGHs/KC/KCl prove successful Cur embedment. • -SMGHs/KC/KCl-Cur hydrogel beads have heterogeneous networks with backbone and voids. • -SMGHs/KC/KCl hydrogel beads perform as effective colon-targeting Cur delivery system. • -SMGHs/KC/KCl hydrogel beads promise Cur preservation above 90% during 30 day at 4 °C. Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/ κ -carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10–5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T 23 from 1607.9 to 966.4 ms, and red and blueshifts of O H, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation. [ABSTRACT FROM AUTHOR]

[Display omitted] • SK hydrogel as vehicle for Cur delivery to colon exerts potential therapeutic effect. • SK-Cur relieves clinical symptoms in DSS-induced UC mice more effectively than Cur. • SK-Cur ameliorates colitis by regulating oxidative stress and inflammatory responses. • SK-Cur modulates the gut flora community of mice being similar to normal state. Scallop (Patinopecten yessoensis) male gonad hydrolysates/ κ -carrageenan (SK) double cross-linking network hydrogels were constructed as curcumin (Cur) delivery vehicles with good gel mechanical property and homogeneous honeycomb microstructures. Compared with Cur + DSS group, weight loss and colon length in SK-Cur + DSS group increased about 1.04 and 1.06 folds, while the disease active index (DAI) scores decreased about 13 %. Moreover, SK-Cur showed superior effect on intestinal barrier improvement, oxidative stress modulation, and inflammatory expression regulation, reflected by 1.1 folds increment of epithelial tight junction proteins, 16 % and 27 % decline in MPO and iNOS levels, 20 % decline in NF-κB expression, 4 %, 7 %, 6 % decline in TNF-α, IL-1β, IL-6 expression in serum, and 9 %, 20 %, 7 % decline in TNF-α, IL-1β, IL-6 expression in colon tissue. Furthermore, SK-Cur enriched alpha diversity and restored taxonomic composition with increasing Bacteroides and Verrucomicrobia abundance accompanied by decreasing Firmicutes in DSS-induced UC mice, roughly to a normal gut flora state. [ABSTRACT FROM AUTHOR]

Electrostatic complex coacervation between chia seed gum (CSG) and whey protein isolate (WPI) under different pH values (8-1), WPI/CSG mass ratios (16:1-1:1, w/w), and NaCl concentrations (0–400 mM) was investigated. Stronger complexation occurred at relatively high mass ratios (16:1, 8:1, and 4:1) and pH below the isoelectric point of WPI. Moreover, the complexation of WPI and CSG was weakened after adding NaCl and completely suppressed at 400 mM NaCl. Complexation with CSG decreased the α-helix and β-turn contents, increased the β-sheet content, and reduced the fluorescence intensity and surface hydrophobicity of WPI. The results of phase behavior and structural alteration suggested that the strongest electrostatic interaction occurred at pH 4, mass ratio 4:1, and 0 mM NaCl. The thermal stability of WPI/CSG complex coacervates was improved in comparison with that of WPI. Furthermore, rheological data and microscopy images indicated that stronger interactions between WPI and CSG resulted in greater viscosity and viscoelastic modulus, as well as denser structures. This study offers a theoretical reference for developing innovative and functional food products via understanding the interactions between WPI and CSG under different conditions. [Display omitted] • The complex coacervation between WPI and CSG occurred by electrostatic interaction. • The complexation was controlled by pH, WPI/CSG mass ratio, and NaCl concentration. • The addition of NaCl weakened the intensity of electrostatic complexation. • Hydrogen bonds and hydrophobic interactions also participated in the complexation. • A stronger complexation led to higher viscoelastic properties and denser network. [ABSTRACT FROM AUTHOR]

In the present study, the synergetic gelation of curdlan gum (CG) and gellan gum (CG) at different biopolymer ratios were investigated. The optimal gelation of CG and GG was determined at total biopolymer concentration of 0.6% and a mass ratio of 1:1 according to visual observation and viscoelastic properties. The gelation behavior of the CG/GG binary composite gel exhibited ratio-dependent behavior at different biopolymer mixing ratios (2:8–8:2). With the increase in the CG/GG ratio from 2:8 to 8:2, the gel strength and transition temperature of the CG/GG gel showed an increasing trend followed by a decrease, reaching a peak at 5:5, with corresponding G′ , melting and gelling temperatures of 335.8 Pa, 82.5 °C and 33.7 °C, respectively. The improved gel properties could be ascribed to hydrogen bonds between CG and GG, as reflected by the blueshift of the O–H vibration peaks and water associated regional variation. Moreover, the CG/GG binary composite gel exhibited a significantly increasing water holding capacity (WHC) as the ratio of CG/GG decreased from 8:2 to 4:6, while the excess involvement of GG had no effect on the WHC improvement. Furthermore, the CG/GG binary composite gel exhibited denser and more homogeneous microstructures in comparison to individual CG and GG and performed the most compact gel network at ratio of 5:5, supporting the stronger gel rigidity and WHC. Therefore, these novel CG/GG hydrogels showed considerable gel strength and microstructures, which would provide a better mechanistic understanding of the polysaccharide complex in practical applications as a hydrogel base material. [Display omitted] • The addition ratio between CG and GG exhibited a significant effect on the synergy. • CG/GG binary composite gels exhibited good water holding capacity. • The CG/GG binary composite gels mainly driven by hydrogen bonding forces. • The CG/GG binary composite gels exhibited dense and homogeneous microstructures. [ABSTRACT FROM AUTHOR]

To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin (PUE) on the gel properties of GG was investigated. The results showed that the maximum storage modulus (G ′) of the 1.2 % GG/0.8 % PUE composite hydrogel was 377.4 Pa at 0.1 Hz, which was enhanced by 4.7-fold compared with that of 1.2 % GG. The melting temperature of this composite hydrogel increased from 74.1 °C to >80.0 °C. LF-NMR results showed that a significant amount of free water was present in the hydrogel matrix. The surface structure aggregation and the shrinkage of the honeycomb meshes in the composite hydrogel proved the cross-linking of PUE and GG. XRD, FTIR and molecular simulation results illustrated that hydrogen bonds were the most important factor controlling the interaction between GG and PUE. Thus, the GG/PUE composite hydrogel has good elasticity, thermal stability and water retention, which lays a good foundation for further application in the food industry. [ABSTRACT FROM AUTHOR]