Fabrication and characterization of alginate-zein core-shell microcapsules for controlled release of buckwheat honey.

In this study, extrusion method was employed to fabricate alginate-zein core-shell microcapsules loaded with buckwheat honey by dropping alginate and buckwheat honey mixture solution into a 70.0 % zein ethanol solution(v/v) containing 5.0 % CaCl2 solution (wt%). The microcapsules were constructed by two parts: 1) the formation of hydrophilic beads through the crosslinking of alginate chains with Ca2+; 2) the introduction of alginate beads into the aqueous zein ethanol solution which decreased the ethanol concentration, prompting the precipitation of zein and the deposition of zein nanoparticles onto the surfaces of alginate beads. Comparing with the alginate beads, the prepared microcapsules not only possessed better water-holding capacity, but also achieved controlled release of buckwheat honey. Importantly, the microcapsules significantly retained the antioxidant activity of the buckwheat honey. Therefore, this innovative method for fabricating alginate-zein core-shell microcapsules can suggest a promising approach to broaden the application of buckwheat honey in the food field.

Gelation behavior and mechanism of alginate with calcium: Dependence on monovalent counterions.

The present work investigates the calcium-induced gelation behavior and gel properties of alginate samples of lithium-, sodium-, and potassium-forms. It was found that the effect of the alkali metal counterions varied greatly with the calcium concentration regime, namely, the molar ratio of calcium to guluronate (R = Ca/G). Four different regions were identified, including R < 0.25, 0.25 < R < 0.55, 0.55 < R < 1.0, and R > 1.0. The counterion dependence was interpreted by the relative interaction strength of the monovalent cations with COO- groups and their exchange reaction with Ca2+ ions. A mechanistic model depicting the role of counterions was proposed in relation to different steps of the binding and gelation of alginate with calcium. The knowledge gained in the study would further advance the understanding of the gelation mechanism of the industrially important alginate and guide its specific utilizations.

Ions-induced gelation of alginate: Mechanisms and applications.

Alginate is an important natural biopolymer and has been widely used in the food, biomedical, and chemical industries. Ca2+-induced gelation is one of the most important functional properties of alginate. The gelation mechanism is well-known as egg-box model, which has been intensively studied in the last five decades. Alginate also forms gels with many other monovalent, divalent or trivalent cations, and their gelation can possess different mechanisms from that of Ca2+-induced gelation. The resulted gels also exhibit different properties that lead to various applications. This study is proposed to summarize the gelation mechanisms of alginate induced by different cations, mainly including H+, Ca2+, Ba2+, Cu2+, Sr2+, Zn2+, Fe2+, Mn2+, Al3+, and Fe3+. The mechanism of H+-induced gelation of alginate mainly depends on the protonation of carboxyl groups. Divalent ions-induced gelation of alginate show different selection towards G, M, and GM blocks. Trivalent ions can bind to carboxyl groups of uronates with no selection. The properties and applications of these ionotropic alginate gels are also discussed. The knowledge gained in this study would provide useful information for the practical applications of alginate.