Search Results (235)

Chronic wounds remain a significant clinical challenge due to persistent inflammation and impaired tissue repair. Anti-inflammatory agents play a pivotal role in wound management by reducing excessive inflammation, preventing further tissue damage, and creating a microenvironment conducive to healing. Among them, Ketoprofen, a non-steroidal anti-inflammatory drug, is effective in modulating inflammation. However, its systemic administration is associated with adverse effects, highlighting the need for localized and controlled delivery systems. Gelatin-based carriers provide important advantages, including biocompatibility, biodegradability, low immunogenicity, cost-effectiveness, and the ease of chemical modification to tailor drug release profiles. In this pioneering study, gelatin-based microspheres crosslinked with tannic acid were developed to achieve sustained topical release of Ketoprofen. The microparticle system was produced through the single water-in-oil emulsification process and optimized by varying homogenization speed, crosslinking time, and molar ratio. Morphological, physicochemical, functional, and biological characterizations were conducted. The optimized formulation yielded spherical microspheres (5–35 µm) with high crosslinking efficiency and a controlled drug release profile over time. COX inhibition assays provided preliminary evidence that released Ketoprofen-retained inhibitory activity under the assay conditions, while cytocompatibility tests supported the short-term compatibility of the system within the tested concentration range. A qualitative wound-model test provided preliminary evidence of powder hydration, film formation, and macroscopic retention. Overall, tannic acid-crosslinked gelatin microspheres represent a biocompatible and promising platform for localized drug delivery of non-steroidal anti-inflammatory in wound management. Full article

The gelation ability of gelatin is useful for improving texture and stabilizing food structure, but excessive gelation may limit its application in liquid and high-moisture food systems. Therefore, this study compared the effects of Alcalase and pepsin hydrolysis on the gel-forming ability, viscosity, and functional properties of porcine skin gelatin. o-Phthaldialdehyde (OPA) analysis showed that the Alcalase hydrolysate had a higher free amino group content (0.77 meqv/g protein) than the pepsin hydrolysate (0.23 meqv/g protein), indicating more extensive peptide bond cleavage (p < 0.05). The control formed a stable gel structure after 60 min at 25 °C, whereas both hydrolysates showed reduced gel-forming ability. In particular, the Alcalase hydrolysate was found to maintain high fluidity, completely inhibiting gel formation. Furthermore, 17.5% (w/v) Alcalase hydrolysate solution showed no measurable viscosity. In contrast, 17.5% (w/v) pepsin hydrolysate solution exhibited a viscosity of 653.88 cP. In contrast to the Alcalase hydrolysate, the pepsin hydrolysate also showed the highest oil absorption capacity (8.81 g/g), emulsion stability index (854.09 min), and a slightly higher in vitro digestibility (29.36%) (p < 0.05). These results demonstrate that enzyme-specific hydrolysis can differentially modify the balance between gel suppression and techno-functional properties of porcine skin gelatin. Full article

Developing biodegradable and functional polymeric materials for active food packaging is essential to mitigate the environmental burden of petroleum-based plastics. In this context, gelatin/chitosan (G–Ch) nanofibrous mats were fabricated via solution blow spinning (SBS) and functionalized with snail slime (SS) and Pinus sylvestris essential oil (PSEO) to enhance their bioactivity and barrier performance. SS is rich in glycoproteins and natural bioactive compounds, while PSEO is characterized by terpene-based antimicrobial and antioxidant activities. SS and PSEO were incorporated into the G–Ch polymeric matrix to enhance the bioactivity, structural functionality and preservation performance of the nanofibrous mats. Three formulations (G–Ch, G–Ch–SS, and G–Ch–SS–10PSEO) were designed to elucidate the influence of snail slime and essential oil incorporation on the structure–property–function relationships of the nanofibrous mats. Morphological analysis revealed a smooth and bead-free fibrous structure across all formulations. The average fiber diameter (AFD) increased from 191.83 nm for G–Ch to 263.88 nm for G–Ch–SS and 295.83 nm for G–Ch–SS–10PSEO. FTIR and XRD analyses showed the physical encapsulation of the active compounds without significant chemical interactions. Furthermore, the incorporation of PSEO increased surface hydrophobicity and reduced air permeability, indicating the formation of a more compact fibrous structure with enhanced barrier properties. The functional performance of the nanofibrous mats was significantly improved by the addition of snail slime and PSEO. The G–Ch–SS–10PSEO formulation exhibited the highest antioxidant activity, reaching 36.8% for DPPH and 42.7% for ABTS, along with enhanced antibacterial efficacy against both Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Application tests on chicken wings demonstrated that the bioactive nanofibers effectively suppressed microbial growth, limited pH increases, and reduced lipid oxidation during 14 days of refrigerated storage. Overall, the results demonstrate that the synergistic integration of snail slime and essential oil within a biodegradable polymer matrix provides a promising strategy for designing active nanofibrous materials with enhanced structural and bioactive properties for sustainable food-packaging applications. Full article

In this study, two antimicrobial food packaging films were prepared by using gelatin/sodium alginate (GSA) as the film substrate and introducing benzyl isothiocyanate (BITC) and eugenol (EUG), respectively. The incorporation of BITC and EUG increased the tensile strength of the GSA film by 66.7% and 32.2%, respectively, while reducing the elongation at break by 44.9% and 39.8%, respectively. The water contact angle increased by 50.4% and 14.9%, and the water vapor permeability decreased by 65.4% and 59.2%, respectively, indicating that the addition of BITC and EUG improved the water resistance of the GSA film. In addition, the incorporation of BITC and EUG reduced the light transmittance of the GSA film. Scanning electron microscopy revealed that the surface inhomogeneity of the GSA film improved after the addition of BITC and EUG. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and thermogravimetric analysis (TGA) indicated that BITC and EUG interacted with the GSA matrix and affected the structural and thermal characteristics of the composite films. Application tests on cherries and beef have shown that BITC-GSA and EUG-GSA films delayed quality deterioration during storage. Overall, these films show promising potential as biodegradable active packaging materials for food preservation. These two films were applied to cherries and beef, effectively extending their shelf life and demonstrating the potential of these films as food packaging materials. Full article

Traumatic brain injury (TBI) presents a mechanically sensitive and pharmacologically complex environment in which therapeutic delivery remains challenging. Bigels may offer a formulation strategy for incorporating therapeutics with differing physicochemical properties while providing soft, viscoelastic matrices with properties that may be relevant to neural delivery applications. This study evaluated the in vitro formulation feasibility of a biphasic stearate organogel–methylcellulose/gelatin bigel as a mechanically compliant biphasic vehicle for localized delivery of neurotherapeutic agents. Bigels were fabricated by hot emulsification and genipin crosslinking to generate hydrogel-dominant dual-phase systems. Hydrogel:organogel formulations of 95:5 (BG1) and 85:15 (BG2) showed storage moduli of approximately 250 Pa and 200 Pa, respectively, and compressive Young’s moduli of 0.39 and 0.70 kPa, within reported ranges for soft brain tissue. Stress relaxation confirmed viscoelastic behaviour, while minimal oil leakage (<0.2%) indicated phase stability. BG1 showed 52% porosity, pore sizes of 1.8–22 µm, and approximately 14% weight gain. Drug release followed Weibull kinetics (R² = 0.99–0.999), with nicotinamide showing faster release and N-acetylcysteine and TPGS showing more sustained release. Both unloaded and drug-loaded bigels maintained >70% PC12 cell viability. These findings support the formulation feasibility of biphasic bigels as mechanically compliant vehicles capable of accommodating therapeutics with differing physicochemical properties and exhibiting differential release behaviour. Further studies are required to evaluate degradation, tissue interactions, retention, and therapeutic performance in advanced in vitro and in vivo models. Full article

Polymer-based active packaging systems incorporating natural bioactive agents have attracted growing interest as eco-friendly alternatives to traditional food packaging materials. In this study, Pistacia lentiscus essential oil (PLEO) was incorporated into PCL/gelatin nanofibrous mats fabricated via solution blow spinning (SBS) to develop multifunctional and biodegradable active packaging materials. Neat PCL, gelatin-blended PCL (PCL–G) and PCL–G mats containing 5, 10 and 20 wt.% PLEO were produced and thoroughly analyzed for their morphological, chemical and functional characteristics. Morphological investigation revealed a smooth, bead-free fibrous structure in all samples. The average fiber diameter (AFD) increased from 239 nm to 320 nm with the addition of gelatin to the PCL matrix, while the incorporation of different concentrations of PLEO caused only minor changes. The results showed that as the concentration of PLEO increased, the antioxidant activity of the nanofibrous mats also increased. This enhancement is potentially linked to the rich content of bioactive molecules such as β-pinene, terpineol and verbenol. The 2,2-diphenyl-1-picrylhydrazyl scavenging activity improved from 6.4% (PCL) to 60% (PCL–G–20PLEO), and ABTS activity rose from 8.7% to 72%. In addition, antimicrobial evaluation showed inhibition zones of 12.5 mm against Escherichia coli and 14.2 mm against Staphylococcus aureus for the PCL–G–20PLEO nanofibrous mats. In 14-day storage tests on Kashar cheese, PCL–G–10PLEO and PCL–G–20PLEO mats reduced microbial counts by more than 2 log units compared with the control and effectively slowed yeast and mold growth. These findings confirm the potential of the PCL–G–PLEO nanofibrous mat as novel active packaging materials for preserving dairy products such as Kashar cheese. Full article

Chicken feet, an abundant and low-cost poultry by-product rich in collagen, were used to extract gelatin, which was then formulated into active biodegradable films containing food-grade clove essential oil (CEO), glycerol, sorbitol, and Tween 20. Gelatin extraction involved 0.5 M NaOH pretreatment followed by 5% acetic acid extraction at 66 °C, yielding 11.22% gelatin. Eight gelatin–CEO films were prepared by varying the CEO concentration and plasticizer composition. The supplier-declared CEO composition was eugenol-dominant, and antibacterial activity against Escherichia coli, Kluyvera sp., and Enterobacter cloacae was assessed by agar disk diffusion, MIC, and MBC assays, each performed in triplicate. CEO inhibition zones of 22, 14, and 19 mm were recorded against E. coli, Kluyvera sp., and E. cloacae, respectively; the blank 6 mm control disks without oil produced no inhibition halo beyond the disk edge. MIC/MBC values were 5/6, 3/4, and 4/5 mg/mL for the same three strains. All films were continuous, smooth, and peelable; sorbitol-containing formulations were clearer and more flexible than sorbitol-free variants. Water solubility ranged from 37.67% to 48.78%, opacity from 5.26 × 10⁻³ to 9.20 × 10⁻³ A500 mm⁻¹, and thickness from 11.75 to 23.75 µm. Water vapor transfer was undetectable under the gravimetric screening protocol for all formulations. All films showed complete visual disappearance in soil within 6–10 days. In the cherry tomato trial, the best-performing coatings extended acceptable storage from about 5 days (uncoated control) to 10 days at 17–20 °C. Full article

This study investigates physicochemical, mechanical, and thermal effects of St. John’s wort (JW) oil on gelatin-based films for potential biomedical applications as there is limited research on gelatin biomaterials containing JW oil as sole bioactive component. Transparent films were fabricated at gelatin:JW oil ratios of 20:0, 20:1, 20:5 (w/w) designated as JW-0, JW-1, JW-2, respectively, via solution casting. Gas chromatography revealed that JW oil is rich in unsaturated fatty acids, predominantly linoleic and oleic acids, while FTIR confirmed their successful integration into the gelatin matrix through the fatty acid peak at 1743 cm⁻¹. Oil droplets, increasing with oil content was shown by SEM. JW oil improved water durability by reducing water aging by up to 8%. JW oil acted as a plasticizer, raising elongation at break (EAB) from 188% in JW-0 to 231% and 209% in JW-1 and JW-2, respectively. DSC indicated a higher T_max in JW-1 (116 °C) compared to JW-2 (110 °C), evidencing better thermal stability. In conclusion, JW oil can be effectively incorporated into gelatin as a single active component. Specifically, JW-1 formulation achieved an optimal balance between mechanical and structural integrity, flexibility, and thermal stability, underscoring its potential as a cost-effective, bioactive wound dressing material. Full article

Durian (Durio zibethinus Murray) seeds, an underutilized by-product of durian processing, were upcycled into functional flours to elucidate how varietal origin and processing govern structure–function relationships. Durian seed flours from local Bang Nara (L) and Monthong (M) varieties were prepared using three methods: native durian seed flour (NDSF; control), boiled durian seed flour (BDSF), and hydrated durian seed flour (HDSF), and benchmarked against commercial mung bean flour (MBF) and almond flour (ALF). Proximate composition, total phenolic content (TPC) and DPPH^•- scavenging activity, structural characteristics (Fourier transform infrared, FTIR; X-ray diffraction, XRD), thermal behavior, and microstructure were assessed alongside functional properties including water/oil absorption, emulsion performance, and gelation. M flours contained higher protein (8.46–10.73%), dietary fiber (6.26–9.37%), ash (3.59–4.38%), TPC (53.17–87.40 mg gallic acid equivalent/g), and DPPH^•- scavenging activity (92.39–94.54%) than L flours, whereas L flours had higher carbohydrate content (78.87–82.54%) than M flours (68.32–72.21%). Crude fat remained below 1% across all samples. FTIR and XRD profiles were comparable to MBF, confirming starch-based similarities, but distinct differences in color, bulk density, crystallinity, gelatinization behavior, and granule morphology reflected processing-driven structural modification. Functionally, NDSF exhibited the highest water absorption capacity (4.28 g/g); all durian seed flours showed low oil absorption (0.58–0.88 g/g) and gelation at 10–12%. Most samples demonstrated good emulsion activity and stability, except HDSF. Overall, NDSF and BDSF provided the best balance of yield, hydration capacity, and structural stability, demonstrating that both variety and processing determine the performance of upcycled durian seed flours. These findings support the valorization of durian seeds as sustainable, value-added functional ingredients aligned with circular economy and zero-waste food processing. Full article

The burgeoning convenience food sector, particularly in China, has intensified demand for packaging that simultaneously delivers convenience, environmental sustainability, and functional performance. This study addresses this need by developing a novel self-sealing, rapidly soluble food packaging film. The film was prepared using solvent casting technology, with a konjac glucomannan (KGM) matrix as the base material and gelatin (Gel) and hydroxypropyl tapioca starch (HS) as reinforcing agents. Leveraging the thermoplastic effect of HS (its hydroxypropyl side chains disrupt the ordered hydrogen bond network of KGM and Gel, enhancing molecular chain mobility) characterization via FTIR and SEM confirmed successful heat-sealing upon HS incorporation, while dissolution testing validated enhanced dissolution kinetics. The optimal formulation (KGH₃) exhibited superior mechanical properties (tensile strength (TS): 17.54 MPa) and excellent barrier performance against both light and oxygen transmission compared to pristine KGM and KG control films. Self-sealed pouches fabricated from KGH films preserved edible oil for 65 days, maintaining peroxide values within acceptable limits and demonstrating 48.7% reduction in oxidation compared to KG films. These findings establish KGM–Gel–HS film as promising candidates for adhesive-free, biodegradable packaging of lipid-rich foods. Full article

Sodium alginate (SA)-modified shellac nanoparticles were developed as pH-responsive carriers for cinnamon essential oil (CEO) encapsulation in aquatic product preservation. Three polyelectrolytes (SA, chitosan (CS), gelatin (Gel)) were evaluated at concentrations of 0.025–0.3% (w/v). Under pH conditions simulating spoilage (6.0–7.5), SA-SNPs exhibited superior stability with minimal changes in particle size, PDI, and zeta potential, while CS and Gel systems aggregated near their pKa values. At 0.1% SA, CEO-loaded nanoparticles (SA-SCNPs) showed excellent properties: small size (160 nm), high encapsulation efficiency (90%), and pH-triggered release (77.76% at pH 7.0 via Ritger–Peppas kinetics, n = 0.58). FT-IR confirmed ionic and hydrogen bonding between the SA and shellac. SA-SCNPs enhanced antibacterial efficacy against Shewanella putrefaciens and Pseudomonas fluorescens and maintained stability under ionic strength (300 mmol/L NaCl) and temperature variations (−18 °C to 25 °C), attributed to SA’s cryo-resistance and steric effects. This system offers a smart delivery platform for aquatic preservation. Full article

To change the saturated fatty acid composition of traditional cookies and enhance their functionality, corn oil-based emulsion gels were innovatively used as a substitute for butter. The study also investigated the impact of adding powder on the overall quality of cookies. Under optimal conditions comprising a 6:4 oil-to-water ratio, 3% gelatin concentration, and 0.1% grape seed polyphenol concentration, the prepared emulsion gel achieved an oil retention rate of 84.5%. Following the incorporation of the emulsion gel, the sensory score of the composite sample WZ significantly increased. The texture became softer, and a greenish-brown color, more acceptable to consumers, was developed. In vitro digestion analysis further revealed that the combined incorporation of Nannochloropsis gaditana powder and the emulsion gel reduced the RDS content from 59.6% to 54.0%,while increasing RS content to 25.8%, thereby effectively retarding the rate of in vitro starch digestion. This study utilized a corn oil-GSP/gelatin emulsion gel as a butter substitute in combination with microalgae incorporation, thereby achieving concurrent health enhancement and quality improvement of cookie products. The approach provides a feasible technical strategy and theoretical foundation for developing novel baked foods that exhibit favorable sensory properties and controlled starch digestion characteristics. Full article

Cartilage regeneration remains an unmet clinical challenge. Despite the great advances in the production of hydrogels as support matrices for cartilage regeneration, the resulting mechanical properties remain low. Granular composite hydrogels appear as ideal candidates due to their injectability and modularity in design. Here, we report on the fabrication and characterization of heterogeneous composite granular hydrogels based on methacrylated chitosan (CHIMA) and gelatin (GelMA) microparticles supported by an interstitial methacrylated alginate (ALMA) matrix. Microparticles were prepared by an oil-emulsion method and their size and morphology optimized, resulting in CHIMA and GelMA microparticles of 10.8 µm (95% CI 9.2, 13.1) and 115.8 µm (95% CI 107.5, 137.6) in diameter, respectively. The microparticles were mixed with ALMA and crosslinked to form granular hydrogels that demonstrated reduced swelling and weight loss. The storage modulus increased from 33 to 66.4 kPa for CHIMA/ALMA hydrogels and from 11.5 to 19.5 kPa for GelMA/ALMA hydrogels when the particle concentration increased from 10 to 50%, and was higher than traditional ALMA hydrogels. Hydrogels of 50:50 CHIMA:GelMA permitted a 6.6-fold increase in cell number after 28 days of culture, and promoted the chondrogenic differentiation of embedded mouse mesenchymal stem cells with a glycosaminoglycan deposition of over 15 µg and the expression of chondrogenic markers. Full article

This work examined the development of amylose–lipid complexes in green banana flour (Musa × paradisiaca) incorporated with virgin coconut oil (VCO), focusing on their spectral, thermal, and in vitro digestibility characteristics. Firstly, the native banana flour was analyzed for apparent amylose content using a spectrophotometric assay. To facilitate amylose–lipid complexation, both hot-pressed and cold-pressed VCO were incorporated into the banana flour under controlled thermal conditions, after which amylose–lipid interactions were characterized using Fourier-transform infrared and Raman spectroscopy for spectral features and differential scanning calorimetry for thermal behavior. The banana flour exhibited an AAC of 26.40 ± 0.002%. GCMS analysis of FAME derivatized VCO detected medium- to long-chain fatty acids, including octanoic (C8:0), decanoic (C10:0), dodecanoic (C12:0), tetradecanoic (C14:0), and hexadecanoic acids (C16:0) stearic acid (C18:0) and oleic acid (C18:1). FTIR coupled with multivariate analysis and Raman spectra confirmed lipid incorporation/retention in green banana flour through characteristic O–H, C–H, and C=O bands. While DSC revealed distinct endothermic transitions at 89.56 ± 2.17 °C (ΔHₘ = 0.8587 ± 0.1014 J g⁻¹) for hot-pressed VCO and 89.18 ± 0.98 °C (ΔHₘ = 0.6267 ± 0.0777 J g⁻¹) for cold-pressed VCO, consistent with the melting of V-type amylose–lipid complexes. Morphological analysis revealed that thermal treatment transformed native banana flour from irregular granular structures into an amorphous matrix via starch gelatinization, whereas subsequent incorporation of VCO promoted aggregation. In vitro enzymatic digestion showed a slight reduction in starch hydrolysis in VCO-treated samples. The incorporation of an exogenous lipid, such as VCO, into green banana flour promotes the formation of thermally stable amylose–lipid complexes that reduce enzymatic digestibility. Full article

This review summarizes scientific advances about the sonochemical synthesis of starch nanoparticles (St-NPs) for the food industry, as well as nutraceutical and drug delivery applications. High-intensity ultrasonication (HIU) has been explored as a versatile and environmentally friendly alternative to conventional methods for synthesizing St-NPs with high yields (>90%), controlled size (~100 nm), and minimal effluent generation. Thus, HIU has been explored (pre- or post-treatment) to mitigate the inherent disadvantages (high-cost, low yields, and environmental impact) of hydrothermal gelatinization, acid/alkaline hydrolysis, enzymatic hydrolysis, enzyme branching, water-in-oil and oil-in-water emulsions, non-solvent nanoprecipitation, extrusion, high-pressure homogenization, high-energy milling, and cold plasma. Conventional sources of starch (corn [normal, waxy, high-amylose] and potato) and other unconventional sources (tubers [cassava, yam, malanga], seeds and grains [sorghum, barley, quinoa, lotus], breadfruit, pinhao seed, Araucaria angustifolia) have been subjected to single or assisted sonochemical protocols to obtain St-NPS with unique structural, physicochemical, and technological properties. The physical–mechanical effects of ultrasonication (cavitation, heat, and pressure) directly promote surface functionalization (i.e., esterification, pore formation) and impact the St-NPS’s particle size, double-helix structure, enzymatic-resistance properties, crystallinity, and intra- and intermolecular arrangements. Pickering additives in food systems, colloids in beverages, nanocomposites in biofilms for food packaging, and nanocarriers for drug and nutraceutical delivery (oral and transdermal) have been the most reported applications. Full article