Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects
Designing biopolymer microgels to encapsulate, protect and deliver bioactive components: Physicochemical aspects
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DOI：
10.1016/j.cis.2016.12.005
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发表时间：
2017-02-01
影响因子：
15.6
通讯作者：
McClements, David Julian
中科院分区：
文献类型：
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作者：
McClements, David Julian
生物聚合物微凝胶具有封装、保护和释放生物活性成分的巨大潜力。生物聚合物微凝胶是小颗粒（通常为 100 nm 至 1000 pm），其内部由交联生物聚合物分子的三维网络组成，可捕获大量溶剂。这种类型的颗粒有时也称为纳米凝胶、水凝胶珠、生物聚合物颗粒或微球。生物聚合物微凝胶通常使用涉及颗粒形成和颗粒凝胶化的两步过程来制备。本文综述了可用于制备微凝胶的主要成分和制备方法，重点介绍了它们的优点和缺点。然后概述了微凝胶颗粒最重要的特性（例如尺寸、形状、结构、组成和电性能），并描述了如何操纵这些参数来控制微凝胶悬浮液的理化性质和功能属性（例如外观、稳定性、流变学和释放曲线）。最后，给出了利用生物聚合物微凝胶来封装、保护或释放生物活性剂（例如药物、营养制品、酶、香料和益生菌）的最新例子。 (C) 2016 Elsevier B.V. 保留所有权利。
Biopolymer microgels have considerable potential for their ability to encapsulate, protect, and release bioactive components. Biopolymer microgels are small particles (typically 100 nm to 1000 pm) whose interior consists of a three-dimensional network of cross-linked biopolymer molecules that traps a considerable amount of solvent. This type of particle is also sometimes referred to as a nanogel, hydrogel bead, biopolymer particles, or microsphere. Biopolymer microgels are typically prepared using a two-step process involving particle formation and particle gelation. This article reviews the major constituents and fabricatidn methods that can be used to prepare microgels, highlighting their advantages and disadvantages. It then provides an overview of the most important characteristics of microgel particles (such as size, shape, structure, composition, and electrical properties), and describes how these parameters can be manipulated to control the physicochemical properties and functional attributes of microgel suspensions (such as appearance, stability, rheology, and release profiles). Finally, recent examples of the utilization of biopolymer microgels to encapsulate, protect, or release bioactive agents, such as pharmaceuticals, nutraceuticals, enzymes, flavors, and probiotics is given. (C) 2016 Elsevier B.V. All rights reserved.