Combination Of Sodium Alginate Research Articles

Preparation of silymarin-loaded zein polysaccharide core–shell nanostructures and evaluation of their biological potentials

Abstract Silymarin-loaded zein polysaccharide core–shell nanoparticles (SZPCS-NPs) were synthesized where sodium alginate and pectin offer stability and controlled release qualities to zein, a maize protein, having excellent biocompatibility. The present study is an attempt to develop zein–silymarin polysaccharide core–shell nanostructures to enhance water solubility, thereby improving bioavailability and producing enhanced biological responses in living systems. SZPCS-NPs were prepared using pH-induced antisolvent precipitation method. Five different types of SZPCS-NPs were synthesized using different combinations of sodium alginate and pectin, namely P100–A00 (non-uniform size ranging from 20 to 100 nm), P70–A30 (spherical and uniform size measuring approximately 80 nm in diameter), P50–A50, P30–A70, and P00–A100 exhibited irregular shapes with the presence of some triangular and oval structures and non-uniform size ranging from 20 to 100 nm. The SZPCS-NPs P70–A30 possessed the best results in terms of shape, size, and other characterization studies. Furthermore, the SZPCS-NPs possessed a percent drug loading of 72.5% and entrapment efficiency of 51.7%, respectively. The resulting SZPCS-NPs exhibited an excellent relative bioavailability percentage of 97.4% in comparison to commercial silymarin, having 58.1%, and crude silymarin, having 46.97% bioavailability percentage, correspondingly. In addition, SZPCS-NPs possessed an almost two folds’ increase in antioxidant activity in comparison to crude and commercially available silymarin. Similarly, SZPCS-NPs also showed better stabilization in hepatic biomarker enzymes and possessed better hepatoprotective activity for a period of 6 weeks, in contrast to commercial and crude silymarin formulations.

Construction and investigation of multi-enzyme immobilized matrix for the production of HFCS.

Enzymes are biological molecules that act as catalysts and speed up the biochemical reactions. The world's biotechnological ventures are development of enzyme productiveness, and advancement of novel techniques for thriving their shelf existence. Nowadays, the most burning questions in enzyme technology are how to improve the enzyme productivity and reuse them. The immobilization of enzymes provides an excellent scope to reuse the enzymes several times to increase productivity. The main aim of the present study is the establishment of an immobilized multi-enzyme bio-system engineering process for the production of High-fructose corn syrup (HFCS) with an industrial focus. In this study, multi-enzyme such as α-amylase, glucoamylase and glucose isomerase were immobilized in various support matrices like sodium alginate, sawdust, sugarcane bagasse, rice bran and combination of alginate with cellulosic materials. The activities of the immobilized multi-enzyme system for the production of HFCS from the starch solution were determined. The multi-enzyme immobilized in sodium alginate shows better fructose conversion than free enzyme. Among the support matrices, multi-enzyme immobilized in sawdust produced total 80.74 mg/mL of fructose from starch solution and it was able to be used in several production cycles. On the other hand, multi-enzyme immobilized in combination of sodium alginate and sawdust produced the maximum amount of fructose (total 84.82 mg/mL). The free enzyme produced 17.25 mg/mL of fructose from the starch solution in only a single cycle. In this study a new fixed bed immobilized multi-enzyme bioreactor system was developed for the production of HFCS directly from starch. This finding will create a new opportunity for the application of immobilized multi-enzyme systems in many sectors of industrial biotechnology.

Preparation and study of a sodium alginate film for preventing spontaneous combustion of water-soaked coal in goaf

Considering the high risk of spontaneous combustion of soaked coal compared to raw coal and the limitations of existing technology in preventing spontaneous combustion of coal in goaf water, a sodium alginate film has been developed which can effectively solve the problem of preventing spontaneous combustion of soaked coal by oxygen insulation, heat absorption and inhibition. The optimum composition ratio and the properties of the film are evaluated by film formation and thermogravimetric experiments. The results show that the film properties are best when the ratio of sodium alginate to gelatin is 8:2, the sodium tripolyphosphate concentration is 0.5 %, the ammonium polyphosphate concentration is 0.2 %, and the concentration of CaCl2 for the first and second cross-linking is 0.01 % and 0.2 %, respectively. The combination of sodium alginate and CaCl2 forms a stable and compact spatial network structure that can reduce the temperature of the covered coal by approximately 36 °C. Throughout the field trials, the temperature change of the goaf treated with sodium alginate film is opposite to that of the untreated area, showing a downward trend, with a total decrease of 0.4 °C in 20 days. This study provides a new idea for preventing spontaneous combustion of soaked coal.

Gastroprotective Effects of Oral Glycosaminoglycans with Sodium Alginate in an Indomethacin-Induced Gastric Injury Model in Rats.

The gastrointestinal (GI) mucosal barrier is often exposed to inflammatory and erosive insults, resulting in gastric lesions. Glycosaminoglycans (GAGs), such as hyaluronic acid (HA), chondroitin sulfate (CS), and N-acetylglucosamine (NAG) have shown potential beneficial effects as GI protectants. This study aimed to evaluate the gastroprotective effects of oral GAGs in rats with indomethacin-induced GI lesions. Forty-five Sprague-Dawley rats (8-9 weeks-old, 228 ± 7 g) were included in the study, divided into five study groups, and given, administered orally, either sucralfate (positive control group; PC), NAG (G group), sodium alginate plus HA and CS (AHC group), sodium alginate plus HA, CS, and NAG (AHCG group), or no treatment (negative control group; NC). Animals were administered 12.5 mg/kg indomethacin orally 15 min after receiving the assigned treatment. After 4 h, stomach samples were obtained and used to perform a macroscopic evaluation of gastric lesions and to allow histological assessment of the gastric wall (via H/E staining) and mucous (via PAS staining). The AHCG group showed significant gastroprotective improvements compared to the NC group, and a similar efficacy to the PC group. This combination of sodium alginate with GAGs might, therefore, become a safe and effective alternative to prescription drugs for gastric lesions, such as sucralfate, and have potential usefulness in companion animals.

Development of Alginate Chitosan Hydrogel beads for Oral delivery of Rifaximin

The aim of the present study was to develop and characterize Rifaximin (RFX) embedded alginate-chitosan hydrogel beads as a controlled release delivery system.The beads of RFX were prepared by gelation method using chitosan and sodium alginate as polymers and calcium chloride as cross-linking agent. The prepared beads were studied for percent loading efficiency, average particle size, shape and surface morphology, and invitro cumulative percentage drug release.The percentage yield of alginate chitosan hydrogel beads was found to be in the range of 95.4 - 98.6% with excellent flow property. The drug enriched beads also exhibited entrapment efficiency of 88.1 - 90.4%, 90 -91.48% drug content with a cumulative drug release of 60.24%. The drug was determined to be intact and compatible with the polymers employed in the formulations, and the surface morphology of the produced beads was found to be good. The results confirm that combination of sodium alginate and chitosan are promising carrier for formulating oralmicroparticulate hydrogel beads of Rifaximin.

The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile.

The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds with unique flavors. We used this approach here to examine how brewing in the presence of yeast cells encapsulated in alginate affected the sensory profile of beer wort. Initial tests were conducted for various combinations of sodium alginate and calcium chloride concentrations. Mechanical properties (i.e., breaking force and elasticity) and stability of the encapsulates were then considered to select the most reliable encapsulating formulation to conduct the corresponding alcoholic fermentations. Yeast cells were then encapsulated using 3% (w/v) alginate and 0.1 M calcium chloride as a reticulating agent. Fourteen-day fermentations with this encapsulating formulation involved a Pilsen malt-based wort and four S. cerevisiae strains, three commercially available and one locally isolated. The obtained beer was aged in an amber glass container for two weeks at 4 °C. The color, turbidity, taste, and flavor profile were measured and compared to similar commercially available products. Cell growth was monitored concurrently with fermentation, and the concentrations of ethanol, sugars, and organic acids in the samples were determined via high-performance liquid chromatography (HPLC). It was observed that encapsulation caused significant differences in the sensory profile between strains, as evidenced by marked changes in the astringency, geraniol, and capric acid aroma production. Three repeated batch experiments under the same conditions revealed that cell viability and mechanical properties decreased substantially, which might limit the reusability of encapsulates. In terms of ethanol production and substrate consumption, it was also observed that encapsulation improved the performance of the locally isolated strain.

Colorimetric porous microspheres of natural sodium alginate for chilled pork visual monitoring

Chilled meat is subject to deterioration by various factors during storage and distribution. Therefore, it is very important to monitor the quality of meat in real time. This study aims at preparing a natural, low-cost indicating microsphere to visualize the freshness of meat by the combination of sodium alginate (SA) and chitosan with 0–10 wt% anthocyanins derived from chokeberry as a colorant using ionic gelation method. Size-controlled porous SA microspheres with were further constructed by freeze-drying and their physicochemical properties were characterized by SEM, FTIR, DSC, and XRD. Results showed that microspheres with 1 wt% anthocyanin showed good responsiveness to different concentrations of ammonia and were able to effectively identify the freshness of chilled meat by color change. Principal component analysis showed that the color difference of the porous microspheres was highly significantly correlated with pH, TVB-N, total plate count and thiobarbituric acid active substance (p < 0.01), suggesting a visible satisfactory capability of the microspheres to identify the spoilage in pork. Principal component analysis showed that the color difference of the porous microspheres was highly significantly correlated with pH, TVB-N, total plate count and thiobarbituric acid active substance (P < 0.01), suggesting a visible satisfactory capability of the microspheres to identify the spoilage in pork.

Clarithromycin and Pantoprazole Gastro-Retentive Floating Bilayer Tablet for the Treatment of Helicobacter Pylori: Formulation and Characterization.

Bilayer/multilayer tablets have been introduced to formulate incompatible components for compound preparations, but they are now more commonly used to tailor drug release. This research aimed to formulate a novel gastro-retentive tablet to deliver a combination of a fixed dose of two drugs to eliminate Helicobacter pylori (H. pylori) in the gastrointestinal tract. The bilayer tablets were prepared by means of the direct compression technique. The controlled-release bilayer tablets were prepared using various hydrophilic swellable polymers (sodium alginate, chitosan, and HPMC-K15M) alone and in combination to investigate the percent of swelling behavior and average drug release. The weight of the controlled-release floating layer was 500 mg, whereas the weight of the floating tablets of pantoprazole was 100 mg. To develop the most-effective formulation, the effects of the experimental components on the floating lag time, the total floating time, T 50%, and the amount of drug release were investigated. The drugs' and excipients' compatibilities were evaluated using ATR-FTIR and DSC. Pre-compression and post-compression testing were carried out for the prepared tablets, and they were subjected to in vitro characterization studies. The pantoprazole layer of the prepared tablet demonstrated drug release (95%) in 2 h, whereas clarithromycin demonstrated sustained drug release (83%) for up to 24 h (F7). The present study concluded that the combination of sodium alginate, chitosan, and HPMC polymers (1:1:1) resulted in a gastro-retentive and controlled-release drug delivery system of the drug combination. Thus, the formulation of the floating bilayer tablets successfully resulted in a biphasic drug release. Moreover, the formulation (F7) offered the combination of two drugs in a single-tablet formulation containing various polymers (sodium alginate, chitosan, and HPMC polymers) as the best treatment option for local infections such as gastric ulcers.

Study on the Preparation and CO2 Adsorption Performance of Carbon material

Carbon materials are valuable for adsorbing CO2. In this work, carbon materials with large specific surface area and pore volume were prepared through the combination of sodium alginate and zinc chloride, were applied to adsorb CO2 at 273 K and 298 K, showing a large adsorption capacity 2.75 mmol g-1 and 2.19 mmol g-1, respectively. Zinc chloride acts as an activator and pore forming agent.

Water and oil-resistant paper materials based on sodium alginate/hydroxypropyl methylcellulose/polyvinyl butyral/nano-silica with biodegradable and high barrier properties

Despite many technical challenges in the development of safe and environmentally friendly food packaging paper materials with excellent water and oil resistance using simple methods, producing paper-based functional materials using bio-based polymers is currently an important topic in the food packaging industry. In this study, novel water and oil-resistant coatings for the paper were developed through the combination of sodium alginate (SA), hydroxypropyl methylcellulose (HPMC), polyvinyl butyral (PVB), and hydrophobic silica nanoparticles (HSNPs). To impart oil-repellency to paper, SA and HPMC were first mixed uniformly and coated on the base paper, which was pre-treated with calcium chloride solution. A compact and tough coating layer was formed on paper due to the hydrogen bonding between SA and HPMC molecules, and the crosslinking between SA and Ca2+ ions in the base paper. High water resistance of the paper was achieved through the coating of PVB and HSNPs on top of the coating of SA/HPMC. The final coated paper demonstrated outstanding oil resistance (kit rating: 12/12), water resistance (Cobb value: 4.23 g/m2), low water vapor transmission rate (100 g/m2·24 h), and improved mechanical properties. This fluorine-free, and biodegradable barrier paper will find excellent applications in the food packaging industry.

Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria

This study aims to amend nitrite-free fermented sausage texture already produced in our laboratory using microencapsulation of fermenting probiotic bacteria Lactobacillus plantarum PTCC1896 and Lactobacillus fermentum PTCC1744 (CNF treatment) and taking place physical, chemical, and microbial analyzes in comparison with cooked fermented sausages containing 120 ppm nitrite and aforementioned microencapsulated bacteria (CN treatment) and uncooked fermented sausages containing 120 ppm sodium nitrite and free bacteria (N treatment). Different percentages of sodium alginate, inulin and maltodextrin were used to evaluate the viability of bacteria. Combination of sodium alginate 1%, inulin 3% and maltodextrin 3% (w/v each) for L. plantarum PTCC1896 and sodium alginate 1%, inulin 5%, and maltodextrin 10% (w/v each) for L. fermentum PTCC1744 showed the most protective effects. The results of colorimetry showed that the mentioned bacteria could produce the desired red color of the sausage. The moisture content of cooked samples was significantly different from N treatment (p < 0.05). The pH of all treatments was within the desired range of microbial stability. The texture and microbial evaluation results showed that cooked treatments have better texture properties and lower microbial load during storage (p < 0.05). Considering the effects of cooking on the texture of sausage, the appropriate survival of microencapsulated bacteria and comparing the analyzes of the three treatments, the absence of nitrite and replacing it with the mentioned bacteria had no adverse effects and brought desirable results. Therefore, it is possible to produce nitrite-free probiotic fermented sausage with suitable organoleptic properties by cooking fermented sausage.

Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets.

The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.

Magnetically driven pH-responsive composite hydrogel for controlled drug delivery

A multi-footed composite hydrogel with double responsiveness was prepared by the combination of sodium alginate (SA), gelatin and ferroferric oxide nanomaterials. Under magnetic field control, the multi-footed composite hydrogel could walk and move to the designated locations and release some drugs under the specific environment (pH 7.4) due to the pH sensitivity of SA. The gelatin addition effectively improved the mechanical properties of composite hydrogel, adjusting the drug release behavior of composite hydrogel by the decreased porous structure. Our results demonstrated that the proposed dual stimulus-responsive composite hydrogel could offer a promising choice for medical fixed-point drug release and disease treatment.

Shelf-Life Evaluation of Ingredient Combinations and Technologies for Use in Pet Food Formulations.

Simple SummaryCreation of new meat-based pet food and pet treats continues to grow at a steady annual rate within the pet food industry. Poultry co-products are often overlooked due to their poor quality and low customer acceptance. However, poultry co-products pose great potential and added value to the pet food industry. Two of the most common poultry co-products (wooden breast and carcass frames) often directed towards pet food were used in a fresh pet food formulation. Due to variations in meat quality because of the wooden breast and carcass frames, a hydrocolloid was utilized to improve fresh pet food characteristics. A hydrocolloid is a type of protein that when added to meat products aids with binding and stabilization of the pet food. For the current study, the combination of sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) was used. Due to the perceived poor quality of wooden breast and carcass frames, it is plausible that the addition of hydrocolloids can combat the undesirable characteristics. Results from the current study suggest that the impact of ALGIN in poultry co-product pet food combinations does not severely alter shelf-life characteristics of a fresh pet food. However, the inclusion of varying amounts of wooden breast and ground carcass frame can impart a greater impact on shelf-life characteristics in fresh pet food by altering surface color and lipid oxidation.Poultry co-product chicken frames (CF) and wooden breast (WB) along with ingredient technology use may bring enhanced value to the pet food industry. Therefore, the current study focused on evaluating CF and WB combinations along with sodium alginate and encapsulated calcium lactate pentahydrate (ALGIN) inclusion within a fresh pet food formulation under simulated shelf-life conditions. Fresh chicken frames (CF) and boneless-skinless wooden breast (WB) were ground and allocated randomly to one of ten treatment combinations with either 0.5 or 1.0% added ALGIN. Ground treatments were placed into a form and fill vacuum package and stored using a reach-in refrigerated case for 21 days. Packages were evaluated for instrumental surface color, lipid oxidation, water activity, and pH on days 1, 3, 7, 14 and 21 of the display. Packages of pet food were lighter, less red, and more yellow (p < 0.05) with increasing percentages of CF regardless of ALGIN inclusion, whereas pH was greater (p < 0.05) and lipid oxidation was less (p < 0.05) with increasing percentage of WB. Water activity increased (p < 0.05) when WB and ALGIN inclusion increased. The current results suggest that the use of ALGIN in a poultry co-product pet food formulation can improve shelf-life characteristics such as surface color and lipid oxidation in fresh pet food.

The combination of sodium alginate and chlorogenic acid enhances the therapeutic effect on ulcerative colitis by the regulation of inflammation and the intestinal flora.

Chlorogenic acid (CA) and sodium alginate (SA) each have good therapeutic effects on ulcerative colitis (UC) owing to their antioxidant and anti-inflammatory activity. This study aimed to investigate the effects of CA alone and in combination with SA on inflammatory cells and UC mice. In the Lipopolysaccharide (LPS)-induced RAW 264.7 inflammatory cell model, Nitric oxide (NO) and interleukin-6 (IL-6) levels were significantly lower after treatment with CA plus SA than with CA alone. In the DSS-induced UC mouse model, compared with CA alone, CA plus SA showed a better ability to alleviate weight loss, reduce the disease activity index (DAI), improve the colonic mucosa, reduce the expression of inflammatory factors in the serum and myeloperoxidase (MPO) in colonic tissue, increase superoxide dismutase (SOD) levels, protect the intestinal mucosa and regulate the abundance of Actinobacteriota, Lactobacillus, Bifidobacterium, Bacteroides, Subdoligranulum and Streptococcus. Thus, CA plus SA can improve the therapeutic efficacy of CA in UC by regulating inflammatory factors, oxidative stress, and the intestinal flora and by protecting ulcerative wounds. These findings broaden our understanding of the role of the combination of SA and CA in enhancing the effects of CA on UC and provide strategies for prevention and treatment.

Combination of sodium alginate and nitric oxide reduces browning and retains the quality of fresh-cut peach during cold storage.

Fresh-cut peaches are susceptible to browning when exposed to air. Reducing the browning is important to maintain the quality of the fresh-cut peaches. Nitric oxide (NO) as the signal factor can improve the antioxidant capacity of organisms; sodium alginate (SA) is a natural polysaccharide with good antibacterial and film-forming properties. The study aimed to investigate the antioxidant and anti-browning activities of combined application of sodium alginate and nitric oxide on peaches slices preservation. The activities of some browning-related enzymes and antioxidant enzymes and the content of reactive oxygen species (ROS) and some browning-related components in fresh-cut peaches were determined. Results showed that combined treatment of 1% SA + 10 μmol/L NO slowed down the decrease in firmness, L*, and SSC, restrained the increase in browning degree and the activities of polyphenol oxidase, phenylalanine ammonia-lyase, peroxidase, and lipoxygenase. At the same time, it reduced the accumulation of O2•-, ·OH, H2O2, malondialdehyde, and total phenolic, and increased the activities of catalase and superoxide dismutase in peach slices. Overall, it was concluded that treatment with 1% SA + 10 μmol/L NO maintained quality and extended storage life of fresh-cut peaches.

Fabrication and characterization of alginate/chitosan hydrogel combined with honey and aloe vera for wound dressing applications

AbstractHydrogels can be one of the best polymeric wound dressings due to the desirable properties of wound healing. In this study, emphasizing the use of natural biomaterials such as Aloe vera and honey in the structure of cross‐linked polymers, a novel hydrogel was produced that might be applied to healing wounds. In the beginning, four hydrogel groups were made from a combination of Sodium Alginate and Chitosan with Aloe vera extract and honey in optimum concentrations. Then the structure of those was evaluated by SEM and FTIR. After confirming hydrogels' structural properties, their physical properties, including swelling, porosity, density, mass loss, stability, and WVTR, were examined. Besides, the hydrogel biocompatibility was assessed by analyzing the cell viability and hemolytic activity. Adhesion of the cells to the hydrogel was also observed by SEM imaging. The results showed that the designed hydrogel has a porous structure with interconnected cavities, which their size can provide suitable conditions for cell adhesion, migration, and proliferation. Also, their physical and structural properties can be a strong suit to wound healing. Although honey's application can weaken the hydrogel structure, honey has beneficial properties due to its complex biomolecules. In contrast, Aloe vera in hydrogel generally improved the hydrogel's specificity for wound healing. According to the results of this study, taking advantage of hydrogels containing honey and Aloe vera based on alginate and chitosan polymers led to the formation of an acceptable structure and biocompatibility that can be used in future researches to repair tissues, especially wounds.

Estimation of Monoamines concentration in rat brain after administration of Olanzepine Microsphere

Olanzepine a potential antidepressant drug with high affinity of serotonin (5-hydroxytryptamine, 5-HT), dopamine (DA) and noradrenaline (NA) in selected regions of the rat brain. Depression is a debilitating psychiatric condition that remains the second most common cause of disability worldwide. Hence the purpose of present study is to investigate effect of Olanzepine microsphere prepared by using combination of sodium alginate and carbopol polymer on monoamine concentration in rat brain. Our main aim is to study relationship such as serotonin (5HT), dopamine (DA) and nonadrenaline (NA)in the brain of rat It showed that significant reduction occur in monoamine formation in brain of rat. Thus study suggest that prepared Olanzepine microsphere showed decreased the monoamine on rat brain.

Development of Sprayable Sodium Alginate-Seaweed Agricultural Mulches with Nutritional Benefits for Substrates and Plants

Sprayable agricultural mulch suspensions were prepared from the combination of sodium alginate (Alg) and three different concentrations of the seaweed Undaria pinnatifida (A) microparticles: 0.5, 1, and 2 wt%. Growth parameters were measured in tomato plants cultivated under each type of mulches, including polyethylene (PE) as a control treatment. The aerial fresh and dry weights (FW and DW, respectively), chlorophyll (Chl) content, green canopy cover, and the anthocyanin content were determined in tomato plants at the end of the bioassays. The soil temperature and moisture were measured during the experiment. Besides, the impact of the different mulch treatments on soil microorganisms was assayed by measuring the relative abundance of bacteria, fungi, and actinomycetes. Results indicated that the percentage of A in the mulch formulation was crucial to confer it with biostimulant properties. Alg with 1 wt% of A provided a significant increment in FW and DW and the Chl level of tomato plants, demonstrating that the developed formulations represent a useful material for horticulture production.

Development of alginate/inulin carrier systems containing non-conventional Amazonian berry extracts

Different carriers, such as the combination of sodium alginate and inulin, have been employed to protect foods against environmental effects. The goal of this work was to use the ionic gelation encapsulation process to produce microparticles containing Clidemia rubra extract, ranging the concentration of inulin from 1.5 to 3.5 g inulin.100 g−1 of solution. Characteristic signals of sugars, organic acids and phenolic compounds were identified in the extract using the 1H NMR technique. The carriers containing inulin presented significant difference in the moisture content when compared to the pure sodium alginate beads. The produced beads were found in the range of 0.81–1.06 mm. The addition of inulin to sodium alginate was significant for the encapsulation efficiency (EE) of the antioxidant compounds when compared to the beads formed only using pure sodium alginate. The microspheres presenting inulin and sodium alginate presented higher content of spherical particles. The addition of 2.5 g inulin.100 g−1 of solution allowed its incorporation into the pores of the beads, favoring a possible chemical interaction between inulin and sodium alginate. This interaction resulted in a different crystal structure and better EE. Furthermore, beads containing inulin presented higher protection of the encapsulated bioactive compounds during the gastric phase.