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Bhat IM, Wani SM, Mir SA, Masoodi F. Advances in xanthan gum production, modifications and its applications. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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52
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He X, Dai T, Sun J, Liang R, Liu W, Chen M, Chen J, Liu C. Effective change on rheology and structure properties of xanthan gum by industry-scale microfluidization treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107319] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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53
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Xinyu Guo, Joy JSC, Cheng Y, Zhao X, Liu Z, Xu Y. Scale Inhibitors for Industrial Circulating Water Systems: A Review. J WATER CHEM TECHNO+ 2022. [DOI: 10.3103/s1063455x21060102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of deacetylation on properties and conformation of xanthan gum. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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55
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Gupta S, Nadda AK, Gupta A, Singh J, Mulla SI, Sharma S. Transforming Wastes into High Value-Added Products: An Introduction. Biopolymers 2022. [DOI: 10.1007/978-3-030-98392-5_1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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56
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Basiri S. Applications of Microbial Exopolysaccharides in the Food Industry. AVICENNA JOURNAL OF MEDICAL BIOCHEMISTRY 2021. [DOI: 10.34172/ajmb.2021.16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Exopolysaccharides (EPSs) are high molecular weight polysaccharides secreted by microorganisms in the surrounding environment. In addition to the favorable benefits of these compounds for microorganisms, including microbial cell protection, they are used in various food, pharmaceutical, and cosmetic industries. Investigating the functional and health-promoting characteristics of microbial EPS, identifying the isolation method of these valuable compounds, and their applications in the food industry are the objectives of this study. EPS are used in food industries as thickeners, gelling agents, viscosifiers, and film formers. The antioxidative, anticancer, prebiotic, and cholesterol-lowering effects of some of these compounds make it possible to use them in functional food production.
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Affiliation(s)
- Sara Basiri
- Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
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Krisanti EA, Kirana DP, Mulia K. Nanoemulsions containing Garcinia mangostana L. pericarp extract for topical applications: Development, characterization, and in vitro percutaneous penetration assay. PLoS One 2021; 16:e0261792. [PMID: 34941972 PMCID: PMC8700051 DOI: 10.1371/journal.pone.0261792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 12/09/2021] [Indexed: 11/25/2022] Open
Abstract
A highly stable oil-in-water nanoemulsion for topical applications, containing mangostins extracted from the pericarp of mangosteen (Garcinia mangostana L.), is a promising strategy to protect mangostins as well as to improve penetration of these important antioxidants through the skins. Nanoemulsions consisted of virgin coconut oil as the oil phase, Tween-80 and Span-80 as surfactants, and xanthan gum as the thickening agent, were prepared using the high-energy and low-energy emulsification methods. The nanoemulsions that were stable up to 28 days had oil droplet diameter of 220 nm to 353 nm and zeta potential of -46.9 mV to -63.7 mV. The accelerated stability test showed that the most stable nanoemulsions were those prepared using the low-energy emulsification method with an estimated shelf life of eleven months, composed of 11% oil phase, 17% surfactant, and 72% aqueous phase. The in vitro percutaneous penetration test for the nanoemulsion with added xanthan gum provided high cumulative skin penetration of mangostins of up to 114 μg/cm2. The results of this study indicate that virgin coconut oil-based nanoemulsions containing mangostins, prepared using the low-energy emulsification method, stabilized by xanthan gum and mixed at 40°C can prospectively be used for topical applications.
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Affiliation(s)
| | | | - Kamarza Mulia
- Department of Chemical Engineering, Universitas Indonesia, Depok, Indonesia
- * E-mail:
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Tan Y, McClements DJ. Plant-Based Colloidal Delivery Systems for Bioactives. Molecules 2021; 26:molecules26226895. [PMID: 34833987 PMCID: PMC8625429 DOI: 10.3390/molecules26226895] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/10/2021] [Accepted: 11/12/2021] [Indexed: 12/25/2022] Open
Abstract
The supplementation of plant-based foods and beverages with bioactive agents may be an important strategy for increasing human healthiness. Numerous kinds of colloidal delivery systems have been developed to encapsulate bioactives with the goal of improving their water dispersibility, chemical stability, and bioavailability. In this review, we focus on colloidal delivery systems assembled entirely from plant-based ingredients, such as lipids, proteins, polysaccharides, phospholipids, and surfactants isolated from botanical sources. In particular, the utilization of these ingredients to create plant-based nanoemulsions, nanoliposomes, nanoparticles, and microgels is covered. The utilization of these delivery systems to encapsulate, protect, and release various kinds of bioactives is highlighted, including oil-soluble vitamins (like vitamin D), ω-3 oils, carotenoids (vitamin A precursors), curcuminoids, and polyphenols. The functionality of these delivery systems can be tailored to specific applications by careful selection of ingredients and processing operations, as this enables the composition, size, shape, internal structure, surface chemistry, and electrical characteristics of the colloidal particles to be controlled. The plant-based delivery systems discussed in this article may be useful for introducing active ingredients into the next generation of plant-based foods, meat, seafood, milk, and egg analogs. Nevertheless, there is still a need to systematically compare the functional performance of different delivery systems for specific applications to establish the most appropriate one. In addition, there is a need to test their efficacy at delivering bioavailable forms of bioactives using in vivo studies.
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Affiliation(s)
- Yunbing Tan
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA;
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China
- Correspondence:
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Slater T, Mode WJA, Hough J, James RM, Sale C, James LJ, Clayton DJ. Effect of the perception of breakfast consumption on subsequent appetite and energy intake in healthy males. Eur J Nutr 2021; 61:1319-1330. [PMID: 34766208 PMCID: PMC8921169 DOI: 10.1007/s00394-021-02727-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 10/27/2021] [Indexed: 11/27/2022]
Abstract
Purpose This study aimed to assess the effects of consuming a very-low-energy placebo breakfast on subsequent appetite and lunch energy intake. Methods Fourteen healthy males consumed water-only (WAT), very-low-energy, viscous placebo (containing water, low-calorie flavoured squash, and xanthan gum; ~ 16 kcal; PLA), and whole-food (~ 573 kcal; FOOD) breakfasts in a randomised order. Subjects were blinded to the energy content of PLA and specific study aims. Venous blood samples were collected pre-breakfast, 60- and 180-min post-breakfast to assess plasma acylated ghrelin and peptide tyrosine tyrosine concentrations. Subjective appetite was measured regularly, and energy intake was assessed at an ad libitum lunch meal 195-min post-breakfast. Results Lunch energy intake was lower during FOOD compared to WAT (P < 0.05), with no further differences between trials (P ≥ 0.132). Cumulative energy intake (breakfast plus lunch) was lower during PLA (1078 ± 274 kcal) and WAT (1093 ± 249 kcal), compared to FOOD (1554 ± 301 kcal; P < 0.001). Total area under the curve (AUC) for hunger, desire to eat and prospective food consumption were lower, and fullness was greater during PLA and FOOD compared to WAT (P < 0.05). AUC for hunger was lower during FOOD compared to PLA (P < 0.05). During FOOD, acylated ghrelin was suppressed compared to PLA and WAT at 60 min (P < 0.05), with no other hormonal differences between trials (P ≥ 0.071). Conclusion Consuming a very-low-energy placebo breakfast does not alter energy intake at lunch but may reduce cumulative energy intake across breakfast and lunch and attenuate elevations in subjective appetite associated with breakfast omission. Trial registration NCT04735783, 2nd February 2021, retrospectively registered. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-021-02727-5.
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Affiliation(s)
- Tommy Slater
- Musculoskeletal Physiology Research Group, Nutrition and Exercise Physiology, Sport, Health and Performance Enhancement Research Centre, School of Science and Technology, Clifton Campus, Nottingham Trent University, Nottingham, NG11 8NS, Nottinghamshire, UK
| | - William J A Mode
- Musculoskeletal Physiology Research Group, Nutrition and Exercise Physiology, Sport, Health and Performance Enhancement Research Centre, School of Science and Technology, Clifton Campus, Nottingham Trent University, Nottingham, NG11 8NS, Nottinghamshire, UK
| | - John Hough
- Musculoskeletal Physiology Research Group, Nutrition and Exercise Physiology, Sport, Health and Performance Enhancement Research Centre, School of Science and Technology, Clifton Campus, Nottingham Trent University, Nottingham, NG11 8NS, Nottinghamshire, UK
| | - Ruth M James
- Musculoskeletal Physiology Research Group, Nutrition and Exercise Physiology, Sport, Health and Performance Enhancement Research Centre, School of Science and Technology, Clifton Campus, Nottingham Trent University, Nottingham, NG11 8NS, Nottinghamshire, UK
| | - Craig Sale
- Musculoskeletal Physiology Research Group, Nutrition and Exercise Physiology, Sport, Health and Performance Enhancement Research Centre, School of Science and Technology, Clifton Campus, Nottingham Trent University, Nottingham, NG11 8NS, Nottinghamshire, UK
| | - Lewis J James
- National Centre for Sport and Exercise Medicine, School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough, LE11 3TU, Leicestershire, UK
| | - David J Clayton
- Musculoskeletal Physiology Research Group, Nutrition and Exercise Physiology, Sport, Health and Performance Enhancement Research Centre, School of Science and Technology, Clifton Campus, Nottingham Trent University, Nottingham, NG11 8NS, Nottinghamshire, UK.
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Mohsin A, Akyliyaevna KA, Zaman WQ, Hussain MH, Mohsin MZ, Al-Rashed S, Tan X, Tian X, Aida K, Tariq M, Haider MS, Khan IM, Niazi S, Zhuang Y, Guo M. Kinetically modelled approach of xanthan production using different carbon sources: A study on molecular weight and rheological properties of xanthan. Int J Biol Macromol 2021; 193:1226-1236. [PMID: 34743029 DOI: 10.1016/j.ijbiomac.2021.10.163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/15/2021] [Accepted: 10/21/2021] [Indexed: 11/15/2022]
Abstract
The present study emphasizes improving the overall yield, productivity and quality of xanthan by Xanthomonas campestris using different carbon sources via optimizing the fermentation media and kinetic modelling work. After optimization, six carbon sources and one nitrogen source were selected for xanthan production in 5 L bioreactor. Kinetic modelling was applied to assess the experimental fermentation data and to check its influence on scale-up production. In this work, xanthan production reached 40.65 g/L with a growth-associated rate constant (α) of 2.831, and highest specific growth rate (μm) of 0.37/h while using maltose as the sole carbon source. Furthermore, rheological properties were determined, and Herschel-Bulkley model was employed to assess the experimental data. Interestingly, xanthan obtained from sucrose and glucose showed the highest yield stress (τ0) of 12.50 ± 0.31 and 7.17 ± 0.21. Moreover, the highest xanthan molecular weight of 3.53 × 107 and 3.25 × 107 g/mol were also found with sucrose and glucose. At last, the proposed mechanism of sugar metabolism and xanthan biosynthesis pathway were described. Conclusively, maltose appeared as the best carbon source for maximum xanthan production: while sucrose and glucose gave qualitatively best results. In short, this systematically modelled approach maximizes the potential output and provides a solid base for continuous cultivation of xanthan at large-scale production.
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Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Kanagat Akbota Akyliyaevna
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Waqas Qamar Zaman
- Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Sector H-12, Islamabad 44000, Pakistan
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Sarah Al-Rashed
- Department of Botany and Microbiology, College of Science, King Saud University, P.O 2455, Riyadh 11451, Saudi Arabia
| | - Xin Tan
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Kistaubayeva Aida
- Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Muhammad Tariq
- Division of Advanced Nanomaterials, Suzhou Institute of Nano-tech and Nano-bionics, Chinese Academy of Sciences (CAS), Suzhou 215123, China
| | - Muhammad Salman Haider
- Applied Science Research Institute, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Chemical Engineering, University of Gujrat, HH Campus, 50700 Gujrat, Pakistan
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
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Horue M, Rivero Berti I, Cacicedo ML, Castro GR. Microbial production and recovery of hybrid biopolymers from wastes for industrial applications- a review. BIORESOURCE TECHNOLOGY 2021; 340:125671. [PMID: 34333348 DOI: 10.1016/j.biortech.2021.125671] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 06/13/2023]
Abstract
Agro-industrial wastes to be a global concern since agriculture and industrial processes are growing exponentially with the fast increase of the world population. Biopolymers are complex molecules produced by living organisms, but also found in many wastes or derived from wastes. The main drawbacks for the use of polymers are the high costs of the polymer purification processes from waste and the scale-up in the case of biopolymer production by microorganisms. However, the use of biopolymers at industrial scale for the development of products with high added value, such as food or biomedical products, not only can compensate the primary costs of biopolymer production, but also improve local economies and environmental sustainability. The present review describes some of the most relevant aspects related to the synthesis of hybrid materials and nanocomposites based on biopolymers for the development of products with high-added value.
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Affiliation(s)
- Manuel Horue
- Laboratorio de Nanobiomateriales, CINDEFI, Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP) -CONICET (CCT La Plata), Calle 47 y 115, (B1900AJI), La Plata, Buenos Aires, Argentina
| | - Ignacio Rivero Berti
- Laboratorio de Nanobiomateriales, CINDEFI, Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP) -CONICET (CCT La Plata), Calle 47 y 115, (B1900AJI), La Plata, Buenos Aires, Argentina
| | - Maximiliano L Cacicedo
- Children's Hospital, University Medical Center, Johannes Gutenberg-University, Mainz, Germany
| | - Guillermo R Castro
- Laboratorio de Nanobiomateriales, CINDEFI, Departamento de Química, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP) -CONICET (CCT La Plata), Calle 47 y 115, (B1900AJI), La Plata, Buenos Aires, Argentina; Max Planck Laboratory for Structural Biology, Chemistry and Molecular Biophysics of Rosario (MPLbioR, UNR-MPIbpC). Partner Laboratory of the Max Planck Institute for Biophysical Chemistry (MPIbpC, MPG). Centro de Estudios Interdisciplinarios (CEI), Universidad Nacional de Rosario, Maipú 1065, S2000 Rosario, Santa Fe, Argentina.
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Berninger T, Dietz N, González López Ó. Water-soluble polymers in agriculture: xanthan gum as eco-friendly alternative to synthetics. Microb Biotechnol 2021; 14:1881-1896. [PMID: 34196103 PMCID: PMC8449660 DOI: 10.1111/1751-7915.13867] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/31/2021] [Accepted: 05/31/2021] [Indexed: 11/28/2022] Open
Abstract
Water-soluble polymers (WSPs) are a versatile group of chemicals used across industries for different purposes such as thickening, stabilizing, adhesion and gelation. Synthetic polymers have tailored characteristics and are chemically homogeneous, whereas plant-derived biopolymers vary more widely in their specifications and are chemically heterogeneous. Between both sources, microbial polysaccharides are an advantageous compromise. They combine naturalness with defined material properties, precisely controlled by optimizing strain selection, fermentation operational parameters and downstream processes. The relevance of such bio-based and biodegradable materials is rising due to increasing environmental awareness of consumers and a tightening regulatory framework, causing both solid and water-soluble synthetic polymers, also termed 'microplastics', to have come under scrutiny. Xanthan gum is the most important microbial polysaccharide in terms of production volume and diversity of applications, and available as different grades with specific properties. In this review, we will focus on the applicability of xanthan gum in agriculture (drift control, encapsulation and soil improvement), considering its potential to replace traditionally used synthetic WSPs. As a spray adjuvant, xanthan gum prevents the formation of driftable fine droplets and shows particular resistance to mechanical shear. Xanthan gum as a component in encapsulated formulations modifies release properties or provides additional protection to encapsulated agents. In geotechnical engineering, soil amended with xanthan gum has proven to increase water retention, reduce water evaporation, percolation and soil erosion - topics of high relevance in the agriculture of the 21st century. Finally, hands-on formulation tips are provided to facilitate exploiting the full potential of xanthan gum in diverse agricultural applications and thus providing sustainable solutions.
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Affiliation(s)
- Teresa Berninger
- Jungbunzlauer Ladenburg GmbHDr.‐Albert‐Reimann‐Str. 18Ladenburg68526Germany
| | - Natalie Dietz
- Jungbunzlauer Ladenburg GmbHDr.‐Albert‐Reimann‐Str. 18Ladenburg68526Germany
| | - Óscar González López
- Department of Agriculture and FoodUniversidad de la RiojaC/Madre de Dios 53Logroño26006Spain
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Belletti G, Buoso S, Ricci L, Guillem-Ortiz A, Aragón-Gutiérrez A, Bortolini O, Bertoldo M. Preparations of Poly(lactic acid) Dispersions in Water for Coating Applications. Polymers (Basel) 2021; 13:2767. [PMID: 34451306 PMCID: PMC8400580 DOI: 10.3390/polym13162767] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/10/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
A green, effective methodology for the preparation of water-based dispersions of poly(lactic acid) (PLA) for coating purposes is herein presented. The procedure consists of two steps: in the first one, an oil-in-water emulsion is obtained by mixing a solution of PLA in ethyl acetate with a water phase containing surfactant and stabilizer. Different homogenization methods as well as oil/water phase ratio, surfactant and stabilizer combinations were screened. In the second step, the quantitative evaporation of the organic provides water dispersions of PLA that are stable, at least, over several weeks at room temperature or at 4 °C. Particle size was in the 200-500 nm range, depending on the preparation conditions, as confirmed by scanning electron microscope (SEM) analysis. PLA was found not to suffer significant molecular weight degradation by gel permeation chromatography (GPC) analysis. Furthermore, two selected formulations with glass transition temperature (Tg) of 51 °C and 34 °C were tested for the preparation of PLA films by drying in PTFE capsules. In both cases, continuous films that are homogeneous by Fourier-transform infrared spectroscopy (FT-IR) and SEM observation were obtained only when drying was performed above 60 °C. The formulation with lower Tg results in films which are more flexible and transparent.
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Affiliation(s)
- Giada Belletti
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (G.B.); (O.B.)
- Institute of Organic Synthesis and Photoreactivity, National Research Council, Via P. Gobetti 101, 40129 Bologna, Italy;
| | - Sara Buoso
- Institute of Organic Synthesis and Photoreactivity, National Research Council, Via P. Gobetti 101, 40129 Bologna, Italy;
| | - Lucia Ricci
- Institute for Chemical and Physical Processes, National Research Council, Via G. Moruzzi 1, 54124 Pisa, Italy;
| | - Alejandro Guillem-Ortiz
- Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Calle de Albert Einstein 1, 46980 Paterna, Spain; (A.G.-O.); (A.A.-G.)
| | - Alejandro Aragón-Gutiérrez
- Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Calle de Albert Einstein 1, 46980 Paterna, Spain; (A.G.-O.); (A.A.-G.)
| | - Olga Bortolini
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (G.B.); (O.B.)
| | - Monica Bertoldo
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Via L. Borsari 46, 44121 Ferrara, Italy; (G.B.); (O.B.)
- Institute of Organic Synthesis and Photoreactivity, National Research Council, Via P. Gobetti 101, 40129 Bologna, Italy;
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Terescenco D, Hadj Benali L, Canivet F, Benoit le Gelebart M, Hucher N, Gore E, Picard C. Bio-sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agents. Int J Cosmet Sci 2021; 43:573-587. [PMID: 34403151 DOI: 10.1111/ics.12732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 08/09/2021] [Accepted: 08/15/2021] [Indexed: 11/29/2022]
Abstract
OBJECTIVE The present work aims to investigate the impact of the alginates on the texture properties of cosmetic emulsions. For this purpose, five systems were selected: a classical emulsion without polymer and four emulsions containing polymers, as texture modifiers, at the level of 1%. Two different grades of alginates were chosen: one rich in mannuronic acid and one rich in guluronic acid. The objective was also to evaluate the potential of in-situ gelation during formulation. The guluronic rich sample was gelled to evaluate the effect on the texture properties. Finally, alginates-based systems were compared to the xanthan gum as a bio-sourced polymer reference. METHODS The sensory profile of the systems was established through a combination of prediction models and sensory analysis. The emulsion residual films obtained with natural polymers, Alginates and Xanthan Gum used as thickeners, as well as with the gelled version, were similar. However, the structural differences between polymers intervene during the characterisation of the sensory properties "before" and "during" application. A multi-scale physicochemical analysis was used to explain these differences. RESULTS Due to a controlled formulation process, the use of the polymers did not affect the microstructure of the emulsion which remained similar to the control one. The main impact of the polymers was observed on the macroscopic level: both alginates showed their unique textural signature, different from the classical Xanthan Gum. Due to weak structural differences, mechanical and textural properties were very close between the mannuronic rich and guluronic rich samples, when not gelled, compared to other emulsions. However, the molar mass and the mannuronic/guluronic acids ratio were proved to be crucial for the stretching and consistency properties, showing that this structural difference may have an impact when products are handled in traction and compression. CONCLUSION Meanwhile, the viscoelastic properties and the dynamic viscosity were greatly increased for the emulsion containing the gelled version of the alginate when compared to the classical polymers. The emulsion was also more consistent as proved by the textural analysis, pointing at better stability and suspension potential of the gelled emulsion versus the classical one containing the usual natural thickening agents.
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Riaz T, Iqbal MW, Jiang B, Chen J. A review of the enzymatic, physical, and chemical modification techniques of xanthan gum. Int J Biol Macromol 2021; 186:472-489. [PMID: 34217744 DOI: 10.1016/j.ijbiomac.2021.06.196] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 06/15/2021] [Accepted: 06/29/2021] [Indexed: 11/29/2022]
Abstract
Xanthan gum (XG), a bacterial polysaccharide has numerous valuable characteristics in the food, biomedical, pharmaceuticals, and agriculture sector. However, XG has also its particular limitations such as its vulnerability to microbial contamination, inadequate mechanical and thermal stability, unusable viscosity, and poor water solubility. Therefore, XG's structure and conformation need to be modified enzymatically, chemically, or physically to improve its optimistic features and decrease the formation of crystals, increase antioxidant ability, and radical scavenging activity. We have found out different means to modify XG and elaborate the importance and significance of the modified structure of XG. In this review, different enzymes are reviewed for XG degradation, which modifies their structure from different points (main chain or side chain). This article also reviews various physical methods (ultrasound, shear, pressure, sonication, annealing, and heat treatments) based on prevailing publications to alter XG conformation and produce low molecular weight (LMW) and less viscous end-product. Moreover, some chemical means are also discussed that result in modified XG through crosslinking, grafting, acetylation, pyruvation, as well as by applying different chemical agents. Overall, the current progress on XG degradation is very auspicious to develop a new molecule with considerable uses, in various industries with future assessments.
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Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | | | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
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Effect of xanthan gum co-extruded with OSA starch on its solubility and rheological properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111588] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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68
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Ali S, Xie L. Plant Growth Promoting and Stress Mitigating Abilities of Soil Born Microorganisms. Recent Pat Food Nutr Agric 2021; 11:96-104. [PMID: 31113355 DOI: 10.2174/2212798410666190515115548] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 10/29/2018] [Accepted: 02/16/2019] [Indexed: 12/16/2022]
Abstract
Abiotic stresses affect the plant growth in different ways and at different developmental stages that reduce the crop yields. The increasing world population continually demands more crop yields; therefore it is important to use low-cost technologies against abiotic stresses to increase crop productivity. Soil microorganisms survive in the soil associated with plants in extreme condition. It was demonstrated that these beneficial microorganisms promote plant growth and development under various stresses. The soil microbes interact with the plant through rhizospheric or endophytic association and promote the plant growth through different processes such as nutrients mobilization, disease suppression, and hormone secretions. The microorganisms colonized in the rhizospheric region and imparted the abiotic stress tolerance by producing 1-aminocyclopropane-1- carboxylate (ACC) deaminase, antioxidant, and volatile compounds, inducing the accumulation of osmolytes, production of exopolysaccharide, upregulation or downregulation of stress genes, phytohormones and change the root morphology. A large number of these rhizosphere microorganisms are now patented. In the present review, an attempt was made to throw light on the mechanism of micro-organism that operates during abiotic stresses and promotes plant survival and productivity.
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Affiliation(s)
- Shahid Ali
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang 150040, China
| | - Linan Xie
- College of Life Science, Northeast Forestry University, Harbin, Heilongjiang 150040, China
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69
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Revin VV, Liyas’kina EV, Pokidko BV, Pimenov NV, Mardanov AV, Ravin NV. Characteristics of the New Xanthan-Producing Strain Xanthomonas campestris М 28: Study of the Genome, Cultivation Conditions, and Physicochemical and Rheological Properties of the Polysaccharide. APPL BIOCHEM MICRO+ 2021. [DOI: 10.1134/s0003683821030108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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70
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Shoaib MH, Sikandar M, Ahmed FR, Ali FR, Qazi F, Yousuf RI, Irshad A, Jabeen S, Ahmed K. Applications of Polysaccharides in Controlled Release Drug Delivery System. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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71
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Xue S, Yan JN, Du YN, Jiang XY, Xu SQ, Wu HT. Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum. J Food Sci 2021; 86:2024-2034. [PMID: 33884631 DOI: 10.1111/1750-3841.15729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 03/10/2021] [Accepted: 03/18/2021] [Indexed: 11/27/2022]
Abstract
This study evaluated the gel and microstructure properties of scallop (Patinopecten yessoensis) male gonads hydrolysates (SMGHs) combined with xanthan gum (XG). SMGHs/XG hydrogel matrix properties and structures were elucidated via different analysis tools such as rheometry, LF-NMR, FTIR, AFM, and Cryo-SEM. The addition of XG significantly improved the rheological properties of SMGHs, as indicated by 3.1-fold G' and 1.3-fold melting temperature with increasing the XG dose to 5.6 mg/ml. The corresponding decrease in the T23 relaxation time from 450.3 to 365.6 ms also signified the strong binding between SMGHs and XG. SMGHs/XG also had a higher proton density (T1 and T2 weighted images) due to the higher bound and free water content of the hybrid gel systems, respectively. Additionally, the blueshift in the amide I and II bands in SMGHs/XG further indicated stronger electrostatic interactions between SMGHs and XG. Such scenarios resulted in a well-distributed and compact network with a rougher surface of SMGHs/XG in comparison to pure SMGHs and XG, as assessed by AFM and SEM. These results suggest that SMGHs/XG gel could be a potential hybrid gel applied in the food industry. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are edible, but are usually discarded during processing of scallop adductor. Because of its rich nutrition and gelation properties, scallop male gonads have a potential role in developing marine source-protein as a functional food base. The SMGHs/XG binary gel would be potentially applied in delivery system in food and biological fields. Further study is undergoing to apply SMGHs/XG binary gel to embed bioactive compounds, such as curcumin and β-carotene.
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Affiliation(s)
- Shan Xue
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Shi-Qi Xu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.,National Engineering Research Center of Seafood, Dalian, 116034, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, 116034, PR China
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72
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Bartlová M, Tremlová B, Marcinčák S, Pospiech M. Detection of Carrageenan in Meat Products Using Lectin Histochemistry. Foods 2021; 10:foods10040764. [PMID: 33916705 PMCID: PMC8065968 DOI: 10.3390/foods10040764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 03/23/2021] [Accepted: 03/31/2021] [Indexed: 01/03/2023] Open
Abstract
Carrageenan is a polysaccharide that is widely used in the food industry. Due to its water holding capacity, there is a higher risk of adulteration for economic reasons related to it. A verifiable method for detecting carrageenan is still missing in the food inspection sector. The detection of carrageenan in meat products is not well described. Our study describes lectin histochemistry as a novel approach for carrageenan detection. Within this study, the detection of carrageenan in meat products by lectin histochemistry is validated. Lectins of Arachis hypogaea (PNA) and Bandeiraea simlicifolia (BSA), specific for galactose units of carrageenan, were used. The samples included model meat products (ground chicken-meat products) and meat products from retail markets (chicken and pork hams, sausages, salami, and dried sausages). The limit of determination (LoD) of this method was set at 0.01 g kg-1. The method sensitivity for lectin PNA reached 1, and, for lectin BSA, it reached 0.96. Method specificity for lectin PNA was 1, and, for lectin BSA, it was 1.33. Cross-reactivity with other hydrocolloids tested was not confirmed. The results confirm that lectin histochemistry is suitable for detecting carrageenan in meat products.
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Affiliation(s)
- Marie Bartlová
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic; (M.B.); (B.T.)
| | - Bohuslava Tremlová
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic; (M.B.); (B.T.)
| | - Slavomír Marcinčák
- Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 04181 Košice, Slovakia;
| | - Matej Pospiech
- Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tr. 1946/1, 61242 Brno, Czech Republic; (M.B.); (B.T.)
- Correspondence: ; Tel.: +420-541-562-704
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73
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Kaveh Z, Azadmard-Damirchi S, Yousefi G, Hashem Hosseini SM. A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106438] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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74
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Lumanlan JC, Fernando WM, Karnpanit W, Jayasena V. Effects of food gums and pre‐drying on fat content of fabricated fried chips. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14763] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jane C. Lumanlan
- School of Science Western Sydney University Penrith NSW2751Australia
| | - Warnakulasuriya M.A.D.B. Fernando
- Centre of Excellence for Alzheimer's Disease Research and Care School of Medical and Health Sciences Edith Cowan UniversitySNRI Nedlands WA6009Australia
| | - Weeraya Karnpanit
- Institute of Nutrition Mahidol University Nakhon Pathom73170Thailand
| | - Vijay Jayasena
- School of Science Western Sydney University Penrith NSW2751Australia
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75
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Petitjean M, Isasi JR. Chitosan, xanthan and locust bean gum matrices crosslinked with β-cyclodextrin as green sorbents of aromatic compounds. Int J Biol Macromol 2021; 180:570-577. [PMID: 33753196 DOI: 10.1016/j.ijbiomac.2021.03.098] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 03/15/2021] [Accepted: 03/17/2021] [Indexed: 10/21/2022]
Abstract
Three different polysaccharides, xanthan gum, chitosan and locust bean gum, were crosslinked with or without β-cyclodextrin, using citric acid in different ratios, to create 'green' hydrogel matrices. The crosslinking of these polysaccharides was produced through an inexpensive and innocuous solvent-free synthesis process. A favorable swelling behavior of the hydrophilic matrices facilitates the sorption of the solutes tested. Interestingly, the amount of β-cyclodextrin groups is not the only factor to yield the best sorption capability for hydrophobic model molecules: polysaccharides themselves also influence the sorption depending on their characteristic functional groups, the conformation of their chains and, as mentioned above, their degrees of swelling. In order to ascertain the effect of the polysaccharides on the sorption capabilities of a model sorbate (1-naphthol), isotherms using a wide range of solute concentrations were analyzed, and the Hill equation yielded the best fitting results and provided some insight into the mechanisms of interaction.
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Affiliation(s)
- Max Petitjean
- Department of Chemistry, University of Navarra, 31080 Pamplona, Spain
| | - José Ramón Isasi
- Department of Chemistry, University of Navarra, 31080 Pamplona, Spain.
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76
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Dhanker R, Hussain T, Tyagi P, Singh KJ, Kamble SS. The Emerging Trend of Bio-Engineering Approaches for Microbial Nanomaterial Synthesis and Its Applications. Front Microbiol 2021; 12:638003. [PMID: 33796089 PMCID: PMC8008120 DOI: 10.3389/fmicb.2021.638003] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Accepted: 02/15/2021] [Indexed: 12/11/2022] Open
Abstract
Micro-organisms colonized the world before the multi-cellular organisms evolved. With the advent of microscopy, their existence became evident to the mankind and also the vast processes they regulate, that are in direct interest of the human beings. One such process that intrigued the researchers is the ability to grow in presence of toxic metals. The process seemed to be simple with the metal ions being sequestrated into the inclusion bodies or cell surfaces enabling the conversion into nontoxic nanostructures. However, the discovery of genome sequencing techniques highlighted the genetic makeup of these microbes as a quintessential aspect of these phenomena. The findings of metal resistance genes (MRG) in these microbes showed a rather complex regulation of these processes. Since most of these MRGs are plasmid encoded they can be transferred horizontally. With the discovery of nanoparticles and their many applications from polymer chemistry to drug delivery, the demand for innovative techniques of nanoparticle synthesis increased dramatically. It is now established that microbial synthesis of nanoparticles provides numerous advantages over the existing chemical methods. However, it is the explicit use of biotechnology, molecular biology, metabolic engineering, synthetic biology, and genetic engineering tools that revolutionized the world of microbial nanotechnology. Detailed study of the micro and even nanolevel assembly of microbial life also intrigued biologists and engineers to generate molecular motors that mimic bacterial flagellar motor. In this review, we highlight the importance and tremendous hidden potential of bio-engineering tools in exploiting the area of microbial nanoparticle synthesis. We also highlight the application oriented specific modulations that can be done in the stages involved in the synthesis of these nanoparticles. Finally, the role of these nanoparticles in the natural ecosystem is also addressed.
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Affiliation(s)
- Raunak Dhanker
- Department of Basic and Applied Sciences, School of Engineering and Sciences, GD Goenka University, Gurugram, India
| | - Touseef Hussain
- Department of Botany, Faculty of Life Sciences, Aligarh Muslim University, Aligarh, India
| | - Priyanka Tyagi
- Department of Basic and Applied Sciences, School of Engineering and Sciences, GD Goenka University, Gurugram, India
| | - Kawal Jeet Singh
- Amity Institute of Biotechnology, Amity University, Noida, India
| | - Shashank S. Kamble
- Department of Basic and Applied Sciences, School of Engineering and Sciences, GD Goenka University, Gurugram, India
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77
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of lyophilization and low-temperature treatment on the properties and conformation of xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106352] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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78
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Nejadmansouri M, Razmjooei M, Safdarianghomsheh R, Shad E, Delvigne F, Khalesi M. Semi-continuous production of xanthan in biofilm reactor using Xanthomonas campestris. J Biotechnol 2021; 328:1-11. [PMID: 33453292 DOI: 10.1016/j.jbiotec.2021.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/05/2021] [Indexed: 12/17/2022]
Abstract
Semi-continuous production of xanthan gum using self-immobilized Xanthomonas campestris cells in biofilm reactors was studied. Fermentation was carried out using two different designs of biofilm reactor equipped with a) stainless-steel support (SSS) and b) polyethylene support (PES). Fermentation was performed in three cycles with refreshing the media at the beginning of each: cycle 1, 0-27 h; cycle 2, 27-54 h; and cycle 3, 54-78.5 h. Results showed that the glucose consumption and the pH reduction in the PES biofilm reactor was faster compared to the SSS biofilm reactor. Scanning electron microscopy showed that the SSS was capable to immobilize more cells during the growth of X. campestris. The maximum concentration of xanthan gum in the SSS biofilm reactor obtained after 27 h (3.47 ± 0.71 g/L), while the maximum concentration of xanthan in the PES biofilm reactor obtained after 78.5 h (3.21 ± 0.68 g/L). Thermal stability analysis of xanthan using differential scanning calorimetry showed the presence of two fractures attributed to dehydration and degradation of polymer. The thermogram represented both endothermal and exothermal behaviour of xanthan polymer. Furthermore, the functional groups and molecular structure of the xanthan produced in this study was evaluated using Fourier transform infrared spectrometry and also proton nuclear magnetic resonance. in addition, the surface tension of (0.2 %, w/v) xanthan gum solution was in a range of 52.16-56.5 mN/m. Rheological analysis of xanthan showed that the G' values were higher than the G″ in all frequencies demonstrating a relatively high elasticity of the produced xanthan gum.
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Affiliation(s)
- Maryam Nejadmansouri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Maryam Razmjooei
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Reza Safdarianghomsheh
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Ehsan Shad
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Frank Delvigne
- Microbial Processes and Interactions (MiPI), TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Mohammadreza Khalesi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Biological Sciences, School of Natural Science, University of Limerick, Limerick, Ireland.
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79
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Ishak KA, Velayutham TS, Annuar MSM, Sirajudeen AAO. Structure-property interpretation of biological polyhydroxyalkanoates with different monomeric composition: Dielectric spectroscopy investigation. Int J Biol Macromol 2020; 169:311-320. [PMID: 33340632 DOI: 10.1016/j.ijbiomac.2020.12.090] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/01/2020] [Accepted: 12/11/2020] [Indexed: 10/22/2022]
Abstract
Dielectric spectroscopy is employed to study the relaxation phenomena in natural polyhydroxyalkanoates (PHAs) upon temperature and frequency variations. Effects of PHAs molecular structure on the relaxation, arising from the differences in monomeric composition, are investigated under identical conditions in a frequency range of 10-2-106 Hz, and at different temperatures. All PHA samples showed different dielectric response at different temperature. Primary α-relaxation signals are observed at temperature corresponding to the glass transition temperature. On the other hand, secondary β- and γ-relaxations are detected at low temperatures, and attributed to local motions of polar groups and small segments of the polymer chain. The dielectric properties of representative PHA samples are compared and discussed.
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Affiliation(s)
- Khairul Anwar Ishak
- Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia; Centre for Fundamental and Frontier Sciences in Nanostructure Self-Assembly, Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
| | - Thamil Selvi Velayutham
- Centre for Fundamental and Frontier Sciences in Nanostructure Self-Assembly, Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia; Low Dimensional Materials Research Center, Department of Physics, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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80
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Yalçinöz Ş, Erçelebi E. Influence of hydrocolloid addition on physical properties and rheology of olive oil in bitter orange juice (O/W) nano-emulsions prepared with blends of different surfactants. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1847662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Şelale Yalçinöz
- Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey
| | - Emine Erçelebi
- Faculty of Engineering, Department of Food Engineering, The University of Gaziantep, Gaziantep, Turkey
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81
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Manzoor M, Singh J, Bandral JD, Gani A, Shams R. Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds. Int J Biol Macromol 2020; 165:554-567. [DOI: 10.1016/j.ijbiomac.2020.09.182] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/13/2020] [Accepted: 09/21/2020] [Indexed: 02/06/2023]
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82
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Effects of photo-stimulation with laser or LED on the composition of Xanthan gum produced in media containing distilled water or dialyzed or not produced water by means of Raman spectroscopy. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2020; 213:112057. [DOI: 10.1016/j.jphotobiol.2020.112057] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/07/2020] [Accepted: 10/15/2020] [Indexed: 12/29/2022]
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83
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Gao H, Yang L, Tian J, Huang L, Huang D, Zhang W, Xie F, Niu Y, Jin M, Jia C, Zou C, Huang J, Chang Z, Yang X, Jiang D. Characterization and rheological properties analysis of the succinoglycan produced by a high-yield mutant of Rhizobium radiobacter ATCC 19358. Int J Biol Macromol 2020; 166:61-70. [PMID: 33096177 DOI: 10.1016/j.ijbiomac.2020.10.087] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 10/11/2020] [Accepted: 10/12/2020] [Indexed: 12/14/2022]
Abstract
Succinoglycan is an industrially important exopolysaccharide biosynthesized by bacteria. In this study, mutant strain 18052 N-11 was obtained from the wild type strain Rhizobium radiobacter ATCC 19358 by NTG mutagenesis. It has a high yield succinoglycan of 32.5 g/L cultured in a 15 L-fementer for 72 h. Succinoglycan SG-A from the wild type strain has two components, and the molecular weights were 1.55 × 107 Da and 1.26 × 106 Da, respectively. While, succinoglycan SG-N from the mutant strain was a homogeneous polysaccharide, and the molecular weight was 1.01 × 107 Da. The molecular weight of both succinoglycan was higher than those reported in literatures. DSC thermogram of SG-A showed a higher endothermic peak than that of SG-N due to the higher crystallinity of SG-A. The dynamic frequency sweep test of SG-A and SG-N showed that the elastic modulus G' and viscosity modulus G" curves intersected at 65 °C, indicating the thermally induced order-disorder conformation. The results of effect of concentrations (2.5-15%) and temperatures (25-75 °C) on apparent viscosity of SG-A and SG-N showed that the succinoglycan solutions exhibited non-Newtonian, shear-thinning behavior. Both SG-A and SG-N showed an excellent emulsification activity. The characterizations and rheological properties make SG-A and SG-N prominent candidates in food, cosmetics, pharmaceutical and petroleum industries.
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Affiliation(s)
- Hongliang Gao
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Li Yang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Jiangtao Tian
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Lingling Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Dating Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Wei Zhang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Fangrui Xie
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Yanning Niu
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Mingfei Jin
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Caifeng Jia
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Chunjing Zou
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Jing Huang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Zhongyi Chang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China
| | - Xuexia Yang
- College of Chemistry, Chemical Engineering and Biotechnology, Donghua University, Shanghai 201620, People's Republic of China.
| | - Deming Jiang
- School of Life Sciences, East China Normal University, Shanghai 200241, People's Republic of China.
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85
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Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02528-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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86
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Battaiotto LL, Dello Staffolo M. Drying kinetics, microstructure, and texture of cheese cracker fillings. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.06.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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87
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88
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Shapira A, Noor N, Oved H, Dvir T. Transparent support media for high resolution 3D printing of volumetric cell-containing ECM structures. ACTA ACUST UNITED AC 2020; 15:045018. [PMID: 32182593 PMCID: PMC7610779 DOI: 10.1088/1748-605x/ab809f] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
3D bioprinting may revolutionize the field of tissue engineering by allowing fabrication of bio-structures with high degree of complexity, fine architecture and heterogeneous composition. The printing substances in these processes are mostly based on biomaterials and living cells. As such, they generally possess weak mechanical properties and thus must be supported during fabrication in order to prevent the collapse of large, volumetric multi-layered printouts. In this work, we characterize a uniquely formulated media used to support printing of extracellular matrix-based biomaterials. We show that a hybrid material, comprised of calcium-alginate nanoparticles and xanthan gum, presents superb qualities that enable printing at high resolution of down to 10 microns, allowing fabrication of complex constructs and cellular structures. This hybrid also presents an exclusive combination of desirable properties such as biocompatibility, high transparency, stability at a wide range of temperatures and amenability to delicate extraction procedures. Moreover, as fabrication of large, volumetric biological structures may require hours and even days to accomplish, we have demonstrated that the hybrid medium can support prolonged, precise printing for at least 18 hours. All these qualities make it a promising support medium for 3D printing of tissues and organs.
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Affiliation(s)
- Assaf Shapira
- The School for Molecular Cell Biology and Biotechnology, Faculty of Life Sciences, Tel Aviv University, Tel Aviv 6997801, Israel
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89
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Walayat N, Xiong H, Xiong Z, Moreno HM, Nawaz A, Niaz N, Randhawa MA. Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1768403] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Noman Walayat
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhouyi Xiong
- Wuhan Academy of Agricultural Sciences, Fisheries Research Institute, Wuhan China
| | - Helena M. Moreno
- Department of Food Technology, Veterinary Faculty, Complutense University, Madrid, Spain
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nadia Niaz
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Muhammad Atif Randhawa
- Department of Environmental Health, College of Public Health, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
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91
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Miranda AL, Costa SS, Assis DDJ, Jesus CS, Guimarães AG, Druzian JI. Influence of strain and fermentation time on the production, composition, and properties of xanthan gum. J Appl Polym Sci 2020. [DOI: 10.1002/app.48557] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Andrea Lobo Miranda
- Institute of Health SciencesRENORBIO, Federal University of Bahia Reitor Miguel Calmon Avenue, s/n, Vale do Canela, CEP, 40.110‐100 Salvador Bahia Brazil
- Federal Institute Baiano BR 420, CEP 45320‐000 Santa Inês Bahia Brazil
| | - Samantha Serra Costa
- Institute of Health SciencesRENORBIO, Federal University of Bahia Reitor Miguel Calmon Avenue, s/n, Vale do Canela, CEP, 40.110‐100 Salvador Bahia Brazil
- Federal University of the Recôncavo of Bahia Godofredo Rebello de Figueiredo Filho Street, no. 697, SIM, CEP 44085‐132 Feira de Santana Bahia Brazil
| | - Denilson de Jesus Assis
- Department of Chemical EngineeringPolytechnic School, Federal University of Bahia Aristides Novis Street, no. 2, Second Floor, Federação, CEP 40210‐630 Salvador Bahia Brazil
| | - Cristiane Santos Jesus
- Department of Chemical EngineeringPolytechnic School, Federal University of Bahia Aristides Novis Street, no. 2, Second Floor, Federação, CEP 40210‐630 Salvador Bahia Brazil
| | - Alaíse Gil Guimarães
- Department of Bromatological AnalysisCollege of Pharmacy, Federal University of Bahia Barão of Geremoabo Street, s/n, Ondina, CEP 40171‐970 Salvador Bahia Brazil
| | - Janice Izabel Druzian
- Department of Bromatological AnalysisCollege of Pharmacy, Federal University of Bahia Barão of Geremoabo Street, s/n, Ondina, CEP 40171‐970 Salvador Bahia Brazil
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92
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Lumanlan JC, Fernando WMADB, Jayasena V. Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14435] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jane Cantre Lumanlan
- School of Science and Health Western Sydney University M15, Rm. G54, Locked bag 1797, Penrith Sydney NSW 2751 Australia
| | | | - Vijay Jayasena
- School of Science and Health Western Sydney University M15, Rm. G54, Locked bag 1797, Penrith Sydney NSW 2751 Australia
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93
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Nejadmansouri M, Shad E, Razmjooei M, Safdarianghomsheh R, Delvigne F, Khalesi M. Production of xanthan gum using immobilized Xanthomonas campestris cells: Effects of support type. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107554] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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94
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Perez‐Santaescolastica C, Goemaere O, Hanskens J, Lorenzo JM, Fraeye I. Effect of stabiliser classes (animal proteins, vegetable proteins, starches, hydrocolloids and dietary fibre) on the physicochemical properties of a model lean meat product. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14354] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
| | - Olivier Goemaere
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - Jana Hanskens
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Rúa Galicia 4 Parque Tecnológico de Galicia Ourense 32900 Spain
| | - Ilse Fraeye
- KU Leuven Ghent Technology Campus Leuven Food Science and Nutrition Research Centre (Lforce) Research Group for Technology and Quality of Animal Products Gebroeders De Smetstraat 1 Ghent9000Belgium
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95
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Mohammadinejad R, Kumar A, Ranjbar-Mohammadi M, Ashrafizadeh M, Han SS, Khang G, Roveimiab Z. Recent Advances in Natural Gum-Based Biomaterials for Tissue Engineering and Regenerative Medicine: A Review. Polymers (Basel) 2020; 12:E176. [PMID: 31936590 PMCID: PMC7022386 DOI: 10.3390/polym12010176] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2019] [Revised: 01/05/2020] [Accepted: 01/06/2020] [Indexed: 02/06/2023] Open
Abstract
The engineering of tissues under a three-dimensional (3D) microenvironment is a great challenge and needs a suitable supporting biomaterial-based scaffold that may facilitate cell attachment, spreading, proliferation, migration, and differentiation for proper tissue regeneration or organ reconstruction. Polysaccharides as natural polymers promise great potential in the preparation of a three-dimensional artificial extracellular matrix (ECM) (i.e., hydrogel) via various processing methods and conditions. Natural polymers, especially gums, based upon hydrogel systems, provide similarities largely with the native ECM and excellent biological response. Here, we review the origin and physico-chemical characteristics of potentially used natural gums. In addition, various forms of scaffolds (e.g., nanofibrous, 3D printed-constructs) based on gums and their efficacy in 3D cell culture and various tissue regenerations such as bone, osteoarthritis and cartilage, skin/wound, retinal, neural, and other tissues are discussed. Finally, the advantages and limitations of natural gums are precisely described for future perspectives in tissue engineering and regenerative medicine in the concluding remarks.
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Affiliation(s)
- Reza Mohammadinejad
- Neuroscience Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman 7619813159, Iran;
| | - Anuj Kumar
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Korea
| | | | - Milad Ashrafizadeh
- Department of Basic Science, Faculty of Veterinary Medicine, University of Tabriz, Tabriz 5166616471, Iran;
| | - Sung Soo Han
- School of Chemical Engineering, Yeungnam University, 280 Daehak-Ro, Gyeongsan 38541, Korea
| | - Gilson Khang
- Department of Polymer Nano Science and Technology, Department of BIN Fusion Technology and BK-21 Polymer BIN Fusion Research Team, Chonbuk National University, Dukjin, Jeonju 54896, Korea;
| | - Ziba Roveimiab
- Department of Biological Sciences, and Department of Physics and Astronomy, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
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96
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Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03413-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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97
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Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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98
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Marcial-Coba MS, Knøchel S, Nielsen DS. Low-moisture food matrices as probiotic carriers. FEMS Microbiol Lett 2019; 366:5281433. [PMID: 30629190 DOI: 10.1093/femsle/fnz006] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Accepted: 01/06/2019] [Indexed: 12/21/2022] Open
Abstract
To exert a beneficial effect on the host, adequate doses of probiotics must be administered and maintaining their viability until consumption is thus essential. Dehydrated probiotics exhibit enhanced long-term viability and can be incorporated into low-moisture food matrices, which also possess high stability at refrigeration and ambient temperature. However, several factors associated with the desiccation process, the physicochemical properties of the matrix and the storage conditions can affect probiotic survival. In the near future, an increased demand for probiotics based on functionally dominant members of the gut microbiome ('next-generation probiotics', NGP) is expected. NGPs are very sensitive to oxygen and efficient encapsulation protocols are needed. Strategies to improve the viability of traditional probiotics and particularly of NGPs involve the selection of a suitable carrier as well as proper desiccation and protection techniques. Dehydrated probiotic microcapsules may constitute an alternative to improve the microbial viability during not only storage but also upper gastrointestinal tract passage. Here we review the main dehydration techniques that are applied in the industry as well as the potential stresses associated with the desiccation process and storage. Finally, low- or intermediate-moisture food matrices suitable as carriers of traditional as well as NGPs will be discussed.
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Affiliation(s)
- Martín Sebastián Marcial-Coba
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Susanne Knøchel
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
| | - Dennis Sandris Nielsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg, Denmark
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99
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Rodrigues PR, Assis DJ, Druzian JI. Simultaneous production of polyhydroxyalkanoate and xanthan gum: From axenic to mixed cultivation. BIORESOURCE TECHNOLOGY 2019; 283:332-339. [PMID: 30925313 DOI: 10.1016/j.biortech.2019.03.095] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 03/18/2019] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
In the present study, mixed and axenic submerged cultures of Cupriavidus necator and Xanthomonas campestris were performed for simultaneous and individual PHA and XG productions using palm oil (Elaeis guineensis) as substrate. Rotational Central Compound Design (RCCD) was successfully used in the optimization of individual productions of PHA (3.39 g L-1, Mw = 692.6 kDa) and XG (1.77 g L-1, Mw = 36.6 × 105 kDa). Novel simultaneous production of PHA (6.43 g L-1, Mw = 629.2 kDa) and XG (1.98 g L-1, Mw = 25.0 × 105 kDa), executed in bacterial co-cultivation, revealed to be a successful strategy to increment polymer synthesis, especially PHA. XG bioconversions followed a general trend of lower production in co-culture. Culture configurations also altered polymers properties and characteristics.
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Affiliation(s)
- Plínio R Rodrigues
- University of Campinas - UNICAMP, Graduate Program in Chemical Engineering, Av. Albert Einstein, n 500, Cidade Universitária, 13083-852 Campinas, SP, Brazil.
| | - Denilson J Assis
- Federal University of Bahia - UFBA, Graduate Program in Chemical Engineering, Rua Aristides Novis, n 2, Federação, 40210-630 Salvador, BA, Brazil
| | - Janice I Druzian
- Federal University of Bahia - UFBA, Graduate Program in Chemical Engineering, Rua Aristides Novis, n 2, Federação, 40210-630 Salvador, BA, Brazil
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100
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Shahrokh Z, Kavoosi G, Shakeri R. Physical, thermal, antioxidant and antimicrobial properties of starches from corn, oat, and wheat enriched with Zataria essential oil. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.bcdf.2019.100193] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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