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Structure, dynamics, and functional properties of hybrid alginate-pectin gels dually crosslinked by Ca2+ and Zn2+ ions designed as a delivery device for self-emulsifying systems for lipophilic phytotherapeutics

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    SYSNO ASEP0581912
    Document TypeJ - Journal Article
    R&D Document TypeJournal Article
    Subsidiary JČlánek ve WOS
    TitleStructure, dynamics, and functional properties of hybrid alginate-pectin gels dually crosslinked by Ca2+ and Zn2+ ions designed as a delivery device for self-emulsifying systems for lipophilic phytotherapeutics
    Author(s) Urbanová, Martina (UMCH-V) RID, ORCID
    Macků, Jan (UMCH-V) RID
    Kubová, K. (CZ)
    Vyslouzil, J. (CZ)
    Muselík, J. (CZ)
    Šlouf, Miroslav (UMCH-V) RID, ORCID
    Šeděnková, Ivana (UMCH-V) RID
    Kočková, Olga (UMCH-V) RID, ORCID
    Janisova, Larisa (UMCH-V) RID, ORCID
    Masek, J. (CZ)
    Mašková, E. (CZ)
    Novobilský, A. (CZ)
    Parenicova, M. (CZ)
    Konefal, Rafal (UMCH-V) RID, ORCID
    Czernek, Jiří (UMCH-V) RID
    Vetchy, D. (CZ)
    Pavelková, M. (CZ)
    Brus, Jiří (UMCH-V) RID, ORCID
    Article number109693
    Source TitleFood Hydrocolloids. - : Elsevier - ISSN 0268-005X
    Roč. 150, May (2024)
    Number of pages16 s.
    Languageeng - English
    CountryGB - United Kingdom
    Keywordsalginate-pectin gels ; dual crosslinking ; structure
    Subject RIVCD - Macromolecular Chemistry
    OECD categoryPolymer science
    R&D ProjectsGA22-03187S GA ČR - Czech Science Foundation (CSF)
    Method of publishingLimited access
    Institutional supportUMCH-V - RVO:61389013
    UT WOS001154019500001
    EID SCOPUS85182024378
    DOI10.1016/j.foodhyd.2023.109693
    AnnotationAlginate gels are outstanding biomaterials widely applicable in food and pharmaceutical industries. This contribution provides comprehensive insight into the design of advanced hybrid alginate/pectin co-networks double crosslinked by Ca2+/Zn2+ ions encapsulating self-emulsifying systems (SES). The tunable mucoadhesive properties, structural stability, integrity, dissolution profiles, and enhanced in-vivo bioavailability make the synthesized hybrid systems ideal vehicles for the delivery of lipophilic phytotherapeutics, allowing the long-term site-specific treatment of intestinal inflammation. This work also provides a thorough understanding of the structure-property relationships of alginate-pectin gels at the atomic resolution level. It was found out that SES molecules form well-distributed, phase-separated microparticles that interact with the polysaccharide matrix through a well-defined interface. The hybrid alginate-pectin gel is highly cross-linked, with both types of polysaccharides participating in the network formation. The observed surface interactions of SES droplets increase the intrinsic mobility of the network. The plasticizing effect can be regulated by the amount of pectin macromolecules, whose interaction with alginate chains enables a strengthening of the polysaccharide network. Overall, the domain-like architecture of hybrid alginate-pectin gels synthesized by external ionic gelation is revealed, the key structural motifs responsible for their properties are discovered, and the pathways allowing their regulation are identified. Biological in-vivo tests then confirmed positive effects of the synthesized systems in living organisms. The strategy presented thus offers a new perspective for the rational design of alginate-based materials for the microencapsulation of bioactive compounds for advanced orally administered delivery systems or controlled-release decontaminators applicable in the food and nutraceutical processing industries.
    WorkplaceInstitute of Macromolecular Chemistry
    ContactEva Čechová, cechova@imc.cas.cz ; Tel.: 296 809 358
    Year of Publishing2025
    Electronic addresshttps://www.sciencedirect.com/science/article/pii/S0268005X23012390?via%3Dihub
Number of the records: 1  

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