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Tripathi J, Gupta S, Mishra BB. Synthesis of guar gum maleate under dry conditions: Reaction kinetics and characterization. Int J Biol Macromol 2024; 267:131591. [PMID: 38621574 DOI: 10.1016/j.ijbiomac.2024.131591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/04/2024] [Accepted: 04/12/2024] [Indexed: 04/17/2024]
Abstract
In the present study, a novel environment friendly dry method for preparation of guar gum maleate (GGM) with varying degrees of substitution (DS; 0.02-1.04) was optimized. GGM with a maximum DS of 1.04 was successfully synthesized using guar gum (GG) and maleic anhydride (MA) in proportion of 1: 1 at 80 °C with 4 h of reaction time. The activation energy for the reaction was determined to be 36.91 ± 3.61 kJ mol-1 with pre-exponential factor of 1392 min-1. Esterification of GG was confirmed by FT-IR and 13C NMR. Analysis using size exclusion chromatography (SEC) indicated a decrease in weight average molecular weight (Mw) of the polymer with an increase in polydispersity index (PDI) due to esterification. In comparison with GG, GGM displayed increased hydrophobicity and reduced thermal stability, as analysed by differential scanning calorimetry (DSC). Rheological studies of GGM revealed that initial apparent viscosity decreased with increasing DS. For the first time, the study offered valuable insights on GGM synthesis under dry solvent-less reaction conditions enabling simpler and scalable synthesis process.
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Affiliation(s)
- J Tripathi
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400085, India; Homi Bhabha National Institute, Trombay, Mumbai 400094, India.
| | - S Gupta
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400085, India; Homi Bhabha National Institute, Trombay, Mumbai 400094, India.
| | - B B Mishra
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400085, India; Homi Bhabha National Institute, Trombay, Mumbai 400094, India.
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2
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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3
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Hedayati S, Tarahi M, Azizi R, Baeghbali V, Ansarifar E, Hashempur MH. Encapsulation of mint essential oil: Techniques and applications. Adv Colloid Interface Sci 2023; 321:103023. [PMID: 37863014 DOI: 10.1016/j.cis.2023.103023] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 10/07/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Mint essential oil (MEO) is an outstanding antibacterial and antioxidant agent, that can be considered as a promising natural preservative, flavor, insecticide, coolant, and herbal medicine. However, the low solubility and volatility of MEO limits its extensive applications. In order to utilize MEO in different products, it is essential to develop treatments that can overcome these limitations. More recently, encapsulation technology has been developed as a promising method to overcome the shortcomings of MEO. In which, sensitive compounds such as essential oils (EOs) are entrapped in a carrier to produce micro or nanoparticles with increased stability against environmental conditions. Additionally, encapsulation of EOs makes transportation and handling easier, reduces their volatility, controls their release and consequently improves the efficiency of these bioactive compounds and extends their industrial applications. Several encapsulation techniques, such as emulsification, coacervation, ionic gelation, inclusion complexation, spray drying, electrospinning, melt dispersion, melt homogenization, and so on, have been emerged to improve the stability of MEO. These encapsulated MEOs can be also used in a variety of food, bioagricultural, pharmaceutical, and health care products with excellent performance. Therefore, this review aims to summarize the physicochemical and functional properties of MEO, recent advances in encapsulation techniques for MEO, and the application of micro/nanocapsulated MEO in different products.
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Affiliation(s)
- Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Rezvan Azizi
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Vahid Baeghbali
- Food and Markets Department, Natural Resources Institute, University of Greenwich, Medway, UK
| | - Elham Ansarifar
- Social Determinants of Health Research Center, Department of Public Health, School of Health, Birjand University of Medical Sciences, Birjand, Iran
| | - Mohammad Hashem Hashempur
- Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
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Nosouhian E, Hojjatoleslamy M, Goli M, Jafari M, Kiani H. The effect of periodate oxidation of basil seed gum and its addition on protein binding. Int J Biol Macromol 2023; 240:124298. [PMID: 37059284 DOI: 10.1016/j.ijbiomac.2023.124298] [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: 01/15/2023] [Revised: 03/18/2023] [Accepted: 03/29/2023] [Indexed: 04/16/2023]
Abstract
This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R2, in order to probe the probable relationship existing between these considered variables as well as the obtained responses. So the considered optimal related test conditions, which included pH = 3, T = 45 °C as well as Time = 3 h, were specified to produce the highest percentage of aldehyde (DBSG32), optimal (DBSG34) and the (DBSG74) samples with the highest viscosity. The results obtained by FTIR and aldehyde content determination provided the indication that dialdehyde groups were formed in a way that was in equilibrium with the considered the hemiacetal form which was dominant. Furthermore, AFM investigation related to the considered DBSG34 sample displayed over-oxidation as well as depolymerization; this might be due to the enhanced hydrophobic qualities, as well as the decreased viscosity. While the DBSG34 sample had the most dialdehyde factor group with a particular tendency for the combination having the proteins' amino group, DBSG32 and DBSG74 samples could be desirable for industrial uses owing to no overoxidation.
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Affiliation(s)
- Elahe Nosouhian
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord 8816765714, Iran.
| | - Mohammad Goli
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Maryam Jafari
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Medicinal Spicy and Aromatic Plants Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Hossein Kiani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Bioprocessing and Biodetection Lab, Department of Food Science and Technology, University of Tehran, Karaj, Iran
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5
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Le TA, Huynh TP. Current advances in the Chemical functionalization and Potential applications of Guar gum and its derivatives. Eur Polym J 2023. [DOI: 10.1016/j.eurpolymj.2023.111852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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6
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Pourramezan H, Labbafi M, Khodaiyan F, Mousavi M, Gharaghani M, Saadatvand M, Mahmoudi A. Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise. Int J Biol Macromol 2022; 223:882-898. [PMID: 36309236 DOI: 10.1016/j.ijbiomac.2022.10.218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
Abstract
Kappa-carrageenan (KC) esterification reaction with octenyl succinic anhydride was optimized using response surface methodology, leading to the production of a food-based emulsifier. Modified kappa-carrageenan (KC-OSA) with different degrees of substitution (DS) (0.023 and 0.045) was produced, and their functional and structural properties were investigated. The results from FTIR and 1HNMR verified the successful occurrence of modification. The KC-OSA emulsions with both DS values were utterly stable after 30 days of storage, while KC failed to form emulsions. The viscosity, foaming properties, surface net charge, and gel opacity increased after modification and with an increase in its extent, while emulsion particle size and polydispersity index, gel melting temperature, and gel hardness decreased. Afterward, the KC-OSA (DS = 0.023) potential use was investigated as fat and egg yolk substitute in mayonnaise, which resulted in vegan mayonnaise samples with no phase separation after a month of storage at room temperature. Particle size measurements implied that the particle size of the mayonnaise sample was decreased with an increase in KC-OSA concentration. The results from the sensory evaluation showed that KC-OSA could be successfully implemented in low-fat vegan mayonnaise. The results from this study draw a bright horizon for the use of KC-OSA in the food industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Melika Saadatvand
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Alireza Mahmoudi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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7
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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8
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Mukherjee S, Jana S, Khawas S, Kicuntod J, Marschall M, Ray B, Ray S. Synthesis, molecular features and biological activities of modified plant polysaccharides. Carbohydr Polym 2022; 289:119299. [DOI: 10.1016/j.carbpol.2022.119299] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 12/17/2022]
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9
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Characterization of Microwave-Controlled Polyacrylamide Graft Copolymer of Tamarind Seed Polysaccharide. Polymers (Basel) 2022; 14:polym14051037. [PMID: 35267860 PMCID: PMC8914783 DOI: 10.3390/polym14051037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 12/02/2022] Open
Abstract
The main objective of the study was to prepare tamarind seed polysaccharide grafted copolymers of polyacrylamide (TSP-g-Am) using a 32 factorial design. Tamarind seed polysaccharide (TSP) was extracted, and grafted copolymer of TSP was prepared using polyacrylamide as copolymer and ceric ammonium nitrate as initiator. Various batches (F1-F9) of TSP-g-Am were prepared, among which F1 showed highest grafting efficiency; hence, the prepared TSP-g-Am (F1) was evaluated for grafting efficiency, conversion, effect of initiator and further characterized using SEM analysis, contact angle determination, DSC analysis, swelling index, swelling and deswelling, and chemical resistance. The contact angle of TSP was found to be 81 ± 2, and that of TSP-g-Am (F1) was found to be 74 ± 2, which indicates that the wetting ability of the grafted copolymer was less than that of the native polymer. The results of thermal analysis indicated that TSP-g-Am had a more stable molecular structure than TSP. The morphology of the grafted polymer was observed from SEM images, and it was observed that the particles was asymmetrical. Antimicrobial activity was also found in the grafted copolymer. The present study concludes that the TSP-g-Am showed an excellent performance in thermal stability and swelling capacity compared with TSP. The detailed structural characteristics, as well as the excellent thermal stability and swelling capacities, will make it beneficial to use the synthesised copolymer as a precursor for the production of large-scale eco-friendly advanced materials with a wide range of applications, acting as a stabiliser, thickener, binder, release retardant, modifier, suspending agent, viscosity enhancer, emulsifying agent, or carrier for novel drug delivery systems in oral, buccal, colon, and ocular systems, and in nanofabrication and wound dressing, and it is also becoming an important part of food, cosmetics, confectionery, and bakery.
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Kaur S, Santra S. Recent Progress in Chemical Modification of the Natural Polysaccharide Guar Gum. Curr Org Synth 2021; 19:197-219. [PMID: 34751122 DOI: 10.2174/1570179418666211109105416] [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: 06/23/2021] [Revised: 08/17/2021] [Accepted: 09/01/2021] [Indexed: 11/22/2022]
Abstract
Guar gum (GG) is a natural heteropolysaccharide. Due to its non-toxic, eco-friendly, and biodegradable nature, GG has found wide applications in many areas, in particular food, paper, textile, petroleum, and pharmaceutical industries. Therefore, GG is often called "Black Gold" as well. Due to the presence of hydroxyl groups, GG can be modified by various methods. The physical and biological properties of GG can be modulated by chemical modifications. In this manuscript, various methods for the chemical modifications of GG have been discussed according to the type of modifications. Mechanistic insights have also been provided whenever possible. In addition, potential applications of new GG derivatives have also been briefly mentioned.
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Affiliation(s)
- Simran Kaur
- Department of Chemistry, School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara, Punjab-144411. India
| | - Soumava Santra
- Department of Chemistry, School of Chemical Engineering and Physical Sciences, Lovely Professional University, Phagwara, Punjab-144411. India
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11
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Azadirachta indica A. Juss (Meliaceae) microencapsulated bioinsecticide: Spray drying technique optimization, characterization, in vitro release, and degradation kinetics. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2020.11.079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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12
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Chen H, Chen F, Xiao Q, Cai M, Yang Q, Weng H, Xiao A. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride. Carbohydr Polym 2021; 251:117031. [PMID: 33142590 DOI: 10.1016/j.carbpol.2020.117031] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/16/2020] [Accepted: 08/30/2020] [Indexed: 11/25/2022]
Abstract
A novel amphiphilic agar with high transparency and freeze-thaw stability was prepared using octenyl succinic anhydride (OSA). Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy confirmed that the hydrophobic OS groups were successfully introduced in OSA-modified agar (OSAR) backbone. The OSAR showed higher emulsion stability and oil loading capacity than the native agar (NA). Compared with gel transparency (47.1 %), syneresis (42.1 %) of NA, OSAR exhibited high gel transparency (80 %) and low syneresis (3.3 %) when the degree of substitution (DS) was 0.06 and 0.12, respectively. Meanwhile, the OSAR showed a decreased interface tension and average molecular weight after modification. Thermogravimetric analysis indicated the thermal stability of OSAR was decreased, while texture profile analysis showed the springiness of the OSAR gel was enhanced. Dynamic rheology measurements revealed the OSAR with low gel strength displayed more liquid-like properties. Moreover, the OSAR exhibited lower turbidity and melting temperatures than the NA.
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Affiliation(s)
- Huijing Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Menghao Cai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Qiuming Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
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Omar-Aziz M, Yarmand MS, Khodaiyan F, Mousavi M, Gharaghani M, Kennedy JF, Hosseini SS. Chemical modification of pullulan exopolysaccharide by octenyl succinic anhydride: Optimization, physicochemical, structural and functional properties. Int J Biol Macromol 2020; 164:3485-3495. [DOI: 10.1016/j.ijbiomac.2020.08.158] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 01/06/2023]
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14
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Sousa de Oliveira T, Freitas-Silva O, Mendonça Kluczkovski A, Henrique Campelo P. Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems. Food Res Int 2020; 137:109526. [PMID: 33233158 DOI: 10.1016/j.foodres.2020.109526] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/28/2020] [Accepted: 07/06/2020] [Indexed: 10/23/2022]
Abstract
Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods.
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Key Words
- (C 20:0) Arachidonic Acid - (5Z,8Z,11Z,14Z)-icosa-5,8,11,14-tetraenoic acid
- Bertholletia excelsa
- C 14:0 Myristic Acid - tetradecanoic acid
- C 16:0 Palmitic Acid - hexadecanoic acid
- C 16:1 Palmitoleic Acid - (Z)-hexadec-9-enoic acid
- C 17:0 Margaric Acid - heptadecanoic acid
- C 18:0 Stearic Acid - octadecanoic acid
- C 18:1 (ϖ 9) – Oleic Acid - (Z)-octadec-9-enoic acid
- C 18:2 (ϖ 6) Linoleic Acid - (9Z,12Z)-octadeca-9,12-dienoic acid
- C 18:3 (ϖ 3) Linolenic Acid - (9Z,12Z,15Z)-octadeca-9,12,15-trienoic acid
- Conservation
- Freeze-drying encapsulation
- Oxidative stability
- Protein characterization
- Unsaturated fatty acids
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Affiliation(s)
- Tamires Sousa de Oliveira
- Postgraduate Program in Pharmaceutical Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil.
| | | | | | - Pedro Henrique Campelo
- Faculty of Agricultural Sciences, Federal University of Amazonas - UFAM, Amazonas, Brazil
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Liu W, Gu J, Huang C, Lai C, Ling Z, Yong Q. Fabrication of hydrophobic and high-strength packaging films based on the esterification modification of galactomannan. Int J Biol Macromol 2020; 167:1221-1229. [PMID: 33189754 DOI: 10.1016/j.ijbiomac.2020.11.076] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/03/2020] [Accepted: 11/11/2020] [Indexed: 10/23/2022]
Abstract
There is an increasing interest in substituting current packaging films with biologically-derived films without compromising mechanical properties and hydrophobicity. In this work, the esterified galactomannan (E-GM) films with good hydrophobicity, excellent oxygen barrier performance and high tensile mechanical strength were synthesized using anhydride esterification method prior to film formation. The hydrophobicity, mechanical properties, barrier properties, thermal stability and ultraviolet absorption of the prepared films were determined to fully investigate the features of galactomannan-based films. The results indicated that GM films can be successfully obtained by esterification. Compared to neat GM film, E-GM-1.5 film (acetic anhydride to GM of 1.5:1) achieved the highest degree of esterification (0.05), hydrophobicity (107°) and mechanical strength (92.0 MPa). In addition, the esterified GM films had lower toxicity for macrophages cells. The prepared E-GM films may provide more opportunities for further advancement and applications in the development of food packaging from natural resources.
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Affiliation(s)
- Wanying Liu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Jie Gu
- Nanjing Institute of Environmental Sciences, Ministry of Ecology and Environment of the People's Republic of China, Nanjing 210042, China.
| | - Caoxing Huang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Chenhuan Lai
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Zhe Ling
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
| | - Qiang Yong
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
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Vuillemin ME, Michaux F, Adam AA, Linder M, Muniglia L, Jasniewski J. Physicochemical characterizations of gum Arabic modified with oxidation products of ferulic acid. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105919] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Coimbra PPS, Cardoso FDSN, Gonçalves ÉCBDA. Spray-drying wall materials: relationship with bioactive compounds. Crit Rev Food Sci Nutr 2020; 61:2809-2826. [DOI: 10.1080/10408398.2020.1786354] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Pedro Paulo Saldanha Coimbra
- Laboratory of Bioactives, Food and Nutrition Post-Graduate Program, Federal University of Rio de Janeiro State, Rio de Janeiro, Brazil
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18
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Characterization of chitosan based polyelectrolyte films incorporated with OSA-modified gum arabic-stabilized cinnamon essential oil emulsions. Int J Biol Macromol 2020; 150:362-370. [DOI: 10.1016/j.ijbiomac.2020.02.108] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/03/2020] [Accepted: 02/10/2020] [Indexed: 12/29/2022]
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19
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Gahruie HH, Eskandari MH, Khalesi M, Van der Meeren P, Hosseini SMH. Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105489] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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20
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Ke D, Chen W, Chen W, Yun YH, Zhong Q, Su X, Chen H. Preparation and Characterization of Octenyl Succinate β-Cyclodextrin and Vitamin E Inclusion Complex and Its Application in Emulsion. Molecules 2020; 25:molecules25030654. [PMID: 32033016 PMCID: PMC7037632 DOI: 10.3390/molecules25030654] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 01/30/2020] [Accepted: 02/02/2020] [Indexed: 02/05/2023] Open
Abstract
Vitamin E (VE) and β-cyclodextrin (β-CD) can form an inclusion complex; however, the inclusion rate is low because of the weak interaction between VE and β-CD. The results of a molecular docking study showed that the oxygen atom in the five-membered ring of octenyl succinic anhydride (OSA) formed a strong hydrogen bond interaction (1.89 Å) with the hydrogen atom in the hydroxyl group of C-6. Therefore, β-CD was modified using OSA to produce octenyl succinic-β-cyclodextrin (OCD). The inclusion complexes were then prepared using OCD with VE. The properties of the inclusion complex were investigated by Fourier-transform infrared spectroscopy (FT-IR), 13C CP/MAS NMR, scanning electron microscopy (SEM), and atomic force microscopy (AFM). The results demonstrated that VE had been embedded into the cavity of OCD. Furthermore, the emulsifying properties (particle size distribution, ζ-potential, and creaming index) of the OCD/VE inclusion-complex-stabilized emulsion were compared with that stabilized by β-CD, OCD, and an OCD/VE physical mixture. The results showed that the introduction of the OS group and VE could improve the physical stability of the emulsion. In addition, the OCD/VE inclusion complex showed the strongest ability to protect the oil in the emulsion from oxidation. OCD/VE inclusion complex was able to improve the physical and oxidative stability of the emulsion, which is of great significance to the food industry.
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Affiliation(s)
- Dongmei Ke
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Wenxue Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Weijun Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
| | - Yong-Huan Yun
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Qiuping Zhong
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
| | - Xiaotang Su
- Guangdong Association of Circular Economy and Resources Comprehensive Utilization, Guangzhou 510095, China
| | - Haiming Chen
- College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China
- Chunguang Agro-Product Processing Institute, Wenchang 571333, China
- Correspondence: ; Tel./Fax: +86-0898-66256495
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21
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Preparation, characterization, and emulsification properties of agarose fatty acid derivatives with different hydrophobic chains. Int J Biol Macromol 2019; 141:906-918. [DOI: 10.1016/j.ijbiomac.2019.09.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/24/2019] [Accepted: 09/07/2019] [Indexed: 12/31/2022]
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22
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Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
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Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
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23
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Comparative study of plant protein extracts as wall materials for the improvement of the oxidative stability of sunflower oil by microencapsulation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.026] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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24
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Mahajan HS, Sonar YA. Esterification of pea starch with octenyl succinic anhydride using conventional and microwave irradiation method: synthesis and characterization. JOURNAL OF POLYMER RESEARCH 2019. [DOI: 10.1007/s10965-019-1887-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Esterification of Sesbania Gum Hydrolysate in Ionic Liquid, Optimization and Characterization of Its Derivatives. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2019. [DOI: 10.1007/s13369-019-03844-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Soni N, Shah NN, Singhal RS. Dodecenyl succinylated guar gum hydrolysate as a wall material for microencapsulation: Synthesis, characterization and evaluation. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.08.030] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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27
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Guar gum and its composites as potential materials for diverse applications: A review. Carbohydr Polym 2018; 199:534-545. [PMID: 30143160 DOI: 10.1016/j.carbpol.2018.07.053] [Citation(s) in RCA: 175] [Impact Index Per Article: 29.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 05/02/2018] [Accepted: 07/16/2018] [Indexed: 11/22/2022]
Abstract
Naturally occurring polymers are currently of prime importance among which polysaccharides occupies superior position due to their easy availability, eco- friendly and non-toxic nature. Guar gum, one of the naturally occurring polymer, is a galactomannan acquired by ground endosperm of Cyamopsis tetragonolobus or Cyamopsis psoraloides. It belongs to the family leguminosae. Presence of large number of hydroxyl groups increases its H- bonding ability when dissolved in water that enhance the viscosity and gelling properties of the guar gum solution. Based upon these properties, guar gum is used in several industries such as textile, food, petrochemical, mining and paper for varied applications. It is used as suspending, emulsifying, gelling and stabilising agent in the conventional dosage forms. Last few decades have marked the increase in development of various composites of guar gum that have intrinsic utilization in various fields. Immobilization of guar gum with the others not only enhances its properties but also enriches its utilization in numerous fields for diverse applications such as water purification, drug delivery, pharmaceutical, cosmetic and food industries, etc. Guar gum derivatives are found to have therapeutic importance in certain physiological disorders also. In this review article, we have summarized various possible composites of guar gum and their most probable applications in different fields.
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28
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Effect of cross-linking and oxidization on structure and properties of sesbania gum. Int J Biol Macromol 2018; 114:640-648. [DOI: 10.1016/j.ijbiomac.2018.03.144] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2017] [Revised: 01/17/2018] [Accepted: 03/23/2018] [Indexed: 11/18/2022]
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29
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Shah NN, Singhal RS. A two-tier modified starch-oxidation followed by n -octenyl succinylation as gum Arabic substitute: Process details and characterization. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.01.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Shi L, Beamer SK, Yang H, Jaczynski J. Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation. Food Chem 2018; 244:284-291. [DOI: 10.1016/j.foodchem.2017.10.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 09/28/2017] [Accepted: 10/09/2017] [Indexed: 10/24/2022]
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31
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Meng FB, Li YC, Liu DY, Zhong G, Guo XQ. The characteristics of konjac glucomannan octenyl succinate (KGOS) prepared with different substitution rates. Carbohydr Polym 2018; 181:1078-1085. [DOI: 10.1016/j.carbpol.2017.11.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 10/21/2017] [Accepted: 11/13/2017] [Indexed: 10/18/2022]
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32
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Ali A, Ganie SA, Mazumdar N. A new study of iodine complexes of oxidized gum arabic: An interaction between iodine monochloride and aldehyde groups. Carbohydr Polym 2018; 180:337-347. [DOI: 10.1016/j.carbpol.2017.10.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 09/08/2017] [Accepted: 10/02/2017] [Indexed: 10/18/2022]
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33
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Gurusmatika S, Nishi K, Harmayani E, Pranoto Y, Sugahara T. Immunomodulatory Activity of Octenyl Succinic Anhydride Modified Porang (Amorphophallus oncophyllus) Glucomannan on Mouse Macrophage-Like J774.1 Cells and Mouse Primary Peritoneal Macrophages. Molecules 2017; 22:molecules22071187. [PMID: 28714872 PMCID: PMC6152250 DOI: 10.3390/molecules22071187] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 07/12/2017] [Accepted: 07/12/2017] [Indexed: 12/26/2022] Open
Abstract
Porang is a local plant of Indonesia, which has a high content of glucomannan. In this study, porang glucomannan (PG) was esterified with octenyl succinic anhydride (OSA) to enhance emulsion properties to be widely used in food industry. OSA-modified PG (OSA-PG) enhanced the phagocytosis activity of macrophage-like J774.1 cells and mouse peritoneal macrophages. In addition, OSA-PG increased the production of IL-6 and TNF-α by enhancing their gene expression. Immunoblot analysis displayed that OSA-PG tended to activate both nuclear factor-κB and mitogen-activated protein kinase cascades. Treatment of OSA-PG with polymyxin B revealed that cytokine production induced by OSA-PG was not caused by endotoxin contamination. Our findings also indicated that OSA-PG activates macrophages through not only Toll-like receptor (TLR) 4, but another receptor. Overall findings suggested that OSA-PG has a potential as an immunomodulatory food factor by stimulating macrophages.
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Affiliation(s)
- Sellen Gurusmatika
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta 55281, Indonesia.
| | - Kosuke Nishi
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- Food and Health Sciences Research Center, Ehime University, Matsuyama, Ehime 790-8566, Japan.
| | - Eni Harmayani
- Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta 55281, Indonesia.
| | - Yudi Pranoto
- Faculty of Agricultural Technology, Gadjah Mada University, Bulaksumur, Yogyakarta 55281, Indonesia.
| | - Takuya Sugahara
- Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- Food and Health Sciences Research Center, Ehime University, Matsuyama, Ehime 790-8566, Japan.
- South Ehime Fisheries Research Center, Ehime University, Ainan, Ehime 798-4292, Japan.
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34
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Shi Y, Li C, Zhang L, Huang T, Ma D, Tu ZC, Wang H, Xie H, Zhang NH, Ouyang BL. Characterization and emulsifying properties of octenyl succinate anhydride modified Acacia seyal gum (gum arabic). Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.043] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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35
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Preparation and properties of octenyl succinate β-cyclodextrin and its application as an emulsion stabilizer. Food Chem 2017; 218:116-121. [DOI: 10.1016/j.foodchem.2016.09.019] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2016] [Revised: 07/12/2016] [Accepted: 09/05/2016] [Indexed: 11/24/2022]
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36
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Seeli DS, Prabaharan M. Guar gum oleate-graft-poly(methacrylic acid) hydrogel as a colon-specific controlled drug delivery carrier. Carbohydr Polym 2017; 158:51-57. [DOI: 10.1016/j.carbpol.2016.11.092] [Citation(s) in RCA: 97] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 11/09/2016] [Accepted: 11/30/2016] [Indexed: 01/14/2023]
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37
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Malviya R, Sharma PK, Dubey SK. Modification of polysaccharides: Pharmaceutical and tissue engineering applications with commercial utility (patents). MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 68:929-938. [DOI: 10.1016/j.msec.2016.06.093] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Revised: 06/08/2016] [Accepted: 06/29/2016] [Indexed: 12/25/2022]
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38
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Guar gum succinate-sodium alginate beads as a pH-sensitive carrier for colon-specific drug delivery. Int J Biol Macromol 2016; 91:45-50. [DOI: 10.1016/j.ijbiomac.2016.05.057] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2016] [Revised: 05/02/2016] [Accepted: 05/14/2016] [Indexed: 12/17/2022]
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39
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Mohammadi S, Abbasi S, Scanlon M. Development of emulsifying property in Persian gum using octenyl succinic anhydride (OSA). Int J Biol Macromol 2016; 89:396-405. [DOI: 10.1016/j.ijbiomac.2016.04.006] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2015] [Revised: 03/31/2016] [Accepted: 04/03/2016] [Indexed: 10/21/2022]
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40
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Shah NN, Vishwasrao C, Singhal RS, Ananthanarayan L. n-Octenyl succinylation of pullulan: Effect on its physico-mechanical and thermal properties and application as an edible coating on fruits. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.026] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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41
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Guar gum succinate as a carrier for colon-specific drug delivery. Int J Biol Macromol 2016; 84:10-5. [DOI: 10.1016/j.ijbiomac.2015.12.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2015] [Revised: 11/27/2015] [Accepted: 12/01/2015] [Indexed: 11/19/2022]
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42
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Bajaj PR, Tang J, Sablani SS. Pea Protein Isolates: Novel Wall Materials for Microencapsulating Flaxseed Oil. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1589-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Esterification of sugar beet pectin using octenyl succinic anhydride and its effect as an emulsion stabilizer. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.03.008] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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44
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Domian E, Brynda-Kopytowska A, Cenkier J, Świrydow E. Selected properties of microencapsulated oil powders with commercial preparations of maize OSA starch and trehalose. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.09.034] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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45
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Patel S, Goyal A. Applications of Natural Polymer Gum Arabic: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2013.809541] [Citation(s) in RCA: 76] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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46
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Rheological properties and physical stability of o/w emulsions stabilized by OSA starch with trehalose. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.020] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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47
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Hongbo T, Yanping L, Siqing D, Min S. Etherification optimization for preparing partially hydrolized hydroxypropylated guar gum and its properties. J Appl Polym Sci 2014. [DOI: 10.1002/app.40489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Tang Hongbo
- Science School, Shenyang University of Technology; Shenyang 110870 China
| | - Li Yanping
- Science School, Shenyang University of Technology; Shenyang 110870 China
| | - Dong Siqing
- Science School, Shenyang University of Technology; Shenyang 110870 China
| | - Sun Min
- Library, Shenyang Aerospace University; Shenyang 110136 China
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Zhao S, Yang X, Garamus VM, Handge UA, Bérengère L, Zhao L, Salamon G, Willumeit R, Zou A, Fan S. Mixture of nonionic/ionic surfactants for the formulation of nanostructured lipid carriers: effects on physical properties. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2014; 30:6920-6928. [PMID: 24832357 DOI: 10.1021/la501141m] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The objective of the present work was to investigate the effects of the mixture of nonionic/ionic surfactants on nanostructured lipid carriers (NLCs). Nonionic surfactant (polyethylene-poly(propylene glycol), Pluronic F68) and ionic surfactant (octenylsuccinic acid modified gum arabic, GA-OSA) were chosen as emulsifier for NLCs. The NLCs systems, which were composed of lipid matrix, modified 4-dedimethylaminosancycline (CMT-8), and various emulsifier agents, were characterized with dynamic light scattering (DLS), high performance liquid chromatography (HPLC), transmission electron microscopy (TEM), small-angle X-ray scattering (SAXS), differential scanning calorimetry (DSC), in vitro release, and phagocytosis assay. This mixture of nonionic/ionic surfactants showed significant effects on physical properties including particle size, polydispersity index (PDI), entrapment efficiency, and particle morphology. Compared with single stabilizer, this mixed nonionic/ionic surfactant system provided NLCs with better drug carrier properties including prolonged release profile and low phagocytosis by phagocyte. We expect that these explorations can provide a new strategy for the development of lipid nanoparticles as drug delivery.
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Affiliation(s)
- Shuangni Zhao
- Shanghai Key Laboratory of Functional Materials Chemistry, State Key Laboratory of Bioreactor Engineering and Institute of Applied Chemistry, East China University of Science and Technology , Shanghai 200237, P. R. China
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Wang H, Williams P, Senan C. Synthesis, characterization and emulsification properties of dodecenyl succinic anhydride derivatives of gum Arabic. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.033] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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Sarkar S, Gupta S, Variyar PS, Sharma A, Singhal RS. Hydrophobic derivatives of guar gum hydrolyzate and gum Arabic as matrices for microencapsulation of mint oil. Carbohydr Polym 2013; 95:177-82. [DOI: 10.1016/j.carbpol.2013.02.070] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 01/25/2013] [Accepted: 02/28/2013] [Indexed: 11/25/2022]
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