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Praseptiangga D, Sesari AR, Rochima E, Muhammad DRA, Widyaastuti D, Zaman MZ, Widiyastuti, Syamani FA, Nazir N, Joni IM, Panatarani C. Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO 2/ZnO nanoparticles. Int J Biol Macromol 2024; 271:132569. [PMID: 38797303 DOI: 10.1016/j.ijbiomac.2024.132569] [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: 03/07/2024] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 05/29/2024]
Abstract
Food packaging based on natural polymers from polysaccharides and proteins can be an alternative to replace conventional plastics. In the present study, semi-refined iota carrageenan (SRIC) and fish gelatin (FG) were used as polymer matrix film with different concentration ratios (0.5:1.5 %, 1.0:1.0 % and 1.5:0.5 % w/w) and SiO2-ZnO nanoparticles were incorporated as fillers with the same concentration in all formulas (0.5:1.5 % w/w carrageenan-fish gelatin). This study aimed to develop films for food packaging applications with desirable physical, mechanical, optical, chemical, and microbiological properties. The results showed that incorporating SiO2-ZnO nanoparticles significantly (p < 0.05) improved the films' elongation at break, UV-screening properties, and antimicrobial activity. Also, the films' thickness, degradability, and transparency significantly (p < 0.05) increased with the higher concentration of fish gelatin addition in the SRIC matrix polymer. The best formula was obtained on the SRIC-FG film at the ratio of 1.5:0.5 % w/w, which performed excellent antimicrobial activity. Thus, semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2-ZnO nanoparticles can be potentially developed as eco-friendly and intelligent food packaging materials to resolve traditional plastic-related issues and prevent food waste.
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Affiliation(s)
- Danar Praseptiangga
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia; Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia.
| | - Annisa Rizki Sesari
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Emma Rochima
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Fishery, Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia
| | - Dimas Rahadian Aji Muhammad
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Dea Widyaastuti
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Muhammad Zukhrufuz Zaman
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Central Java 57126, Indonesia
| | - Widiyastuti
- Department of Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya, East Java, 60111, Indonesia
| | - Firda Aulya Syamani
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Research Center for Biomass and Bioproducts, National Research and Innovation Agency, Cibinong, West Java, 16911, Indonesia
| | - Novizar Nazir
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Andalas University, Padang, West Sumatra, 25175, Indonesia
| | - I Made Joni
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor, West Java, 45363, Indonesia
| | - Camellia Panatarani
- Research Collaboration Center for Marine Biomaterials, Jatinangor, West Java 45363, Indonesia; Functional Nano Powder University Center of Excellence, Universitas Padjadjaran, Jatinangor, West Java 45363, Indonesia; Department of Physics, Faculty of Mathematics and Natural Sciences, Universitas Padjadjaran, Jatinangor, West Java, 45363, Indonesia
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Dzeikala O, Prochon M, Sedzikowska N. Gelatine Blends Modified with Polysaccharides: A Potential Alternative to Non-Degradable Plastics. Int J Mol Sci 2024; 25:4333. [PMID: 38673918 PMCID: PMC11050030 DOI: 10.3390/ijms25084333] [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: 03/04/2024] [Revised: 04/10/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Non-degradable plastics of petrochemical origin are a contemporary problem of society. Due to the large amount of plastic waste, there are problems with their disposal or storage, where the most common types of plastic waste are disposable tableware, bags, packaging, bottles, and containers, and not all of them can be recycled. Due to growing ecological awareness, interest in the topics of biodegradable materials suitable for disposable items has begun to reduce the consumption of non-degradable plastics. An example of such materials are biodegradable biopolymers and their derivatives, which can be used to create the so-called bioplastics and biopolymer blends. In this article, gelatine blends modified with polysaccharides (e.g., agarose or carrageenan) were created and tested in order to obtain a stable biopolymer coating. Various techniques were used to characterize the resulting bioplastics, including Fourier-transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA)/differential scanning calorimetry (DSC), contact angle measurements, and surface energy characterization. The influence of thermal and microbiological degradation on the properties of the blends was also investigated. From the analysis, it can be observed that the addition of agarose increased the hardness of the mixture by 27% compared to the control sample without the addition of polysaccharides. In addition, there was an increase in the surface energy (24%), softening point (15%), and glass transition temperature (14%) compared to the control sample. The addition of starch to the gelatine matrix increased the softening point by 15% and the glass transition temperature by 6%. After aging, both compounds showed an increase in hardness of 26% and a decrease in tensile strength of 60%. This offers an opportunity as application materials in the form of biopolymer coatings, dietary supplements, skin care products, short-term and single-contact decorative elements, food, medical, floriculture, and decorative industries.
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Affiliation(s)
| | - Miroslawa Prochon
- Institute of Polymer and Dye Technology, Faculty of Chemistry, Lodz University of Technology, Stefanowskiego 16, 90-537 Lodz, Poland; (O.D.); (N.S.)
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Li Y, Cheng Z, Zhang J, Xu S, Cai Y, Ding Y, Lyu F. Effect of protein-polysaccharide hybrid gelator system on the material properties and 3D extrusion printability of mashed potatoes. J Food Sci 2024; 89:2347-2358. [PMID: 38488735 DOI: 10.1111/1750-3841.17003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/12/2024] [Accepted: 02/09/2024] [Indexed: 04/12/2024]
Abstract
Mashed potatoes (MP) are famous as ready-to-eat products due to their excellent taste and texture. Problems such as complex injection occur when MP is used as a 3D printing material. To improve the smoothness of MP loading into a 3D syringe barrel and its 3D extrusion printability, the effects of the protein-polysaccharide hybrid gelator developed with different gelatin-B (GB, 2%, 4%, 6%) and κ-carrageenan (KG, 1%) on the rheology and 3D extrusion printability of MP were studied. The rheological results showed that the MP developed a glass transition temperature by adding the hybrid gelator. Adding 1% KG+6% GB (w/w, dry base) to the hybrid gelator has good shear thinning and self-supporting properties and showed the best geometric accuracy. In the extrusion stage, the yield stress, the consistency index (K), and the flow behavior index (n) of MP were 470.69 Pa, 313.48 Pa·sn, and 0.159, respectively. In the recovery stage, the shear recovery time is 30 s. In the self-supporting stage, the storage modulus and loss modulus are significantly higher than those of other groups and have the strongest mechanical properties. Moreover, water distribution, Fourier transform infrared spectroscopy, X-ray diffraction analysis, and microstructure of printed MP with different hybrid gelators were observed. The addition of hybrid gelators reduced the content of free water in MP. Hybrid gelators did not produce new functional groups in the printed materials and did not change the structure of starch. These results provide new insights for applying protein and polysaccharide hybrid gelators in 3D printing.
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Affiliation(s)
- Yan Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Zhi Cheng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Shengke Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yanping Cai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China
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Akbari A, Abbasi H, Shafiee M, Baniasadi H. Synergistic adsorption of methylene blue with carrageenan/hydrochar-derived activated carbon hydrogel composites: Insights and optimization strategies. Int J Biol Macromol 2024; 265:130750. [PMID: 38467224 DOI: 10.1016/j.ijbiomac.2024.130750] [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: 12/15/2023] [Revised: 02/29/2024] [Accepted: 03/07/2024] [Indexed: 03/13/2024]
Abstract
The study explores the use of hydrochar-derived activated carbon (AC) to improve the adsorption capacity and mechanical properties of carrageenan (CAR) hydrogel beads. Four distinct samples, with carrageenan to activated carbon ratios of 1:0 (CAR), 2:1 (CAC2), 4:1 (CAC4), and 10:1 (CAC10), were prepared. These polymeric beads underwent comprehensive evaluation for their methylene blue (MB) adsorption capacity, gel content (GC), and swelling ratio (SR). Increasing activated carbon content up to 50 % of carrageenan mass significantly enhanced GC and SR by 20.57 % and 429.24 %, respectively. Various analytical techniques were employed to characterize the composites, including FTIR, XRD, Raman Spectroscopy, BET, SEM, and EDS-Mapping. Batch adsorption tests investigated the effects of pH, contact time, dye concentration, and temperature on MB adsorption. Maximum adsorption capacities for CAR, CAC10, CAC4, and CAC2 were 475.48, 558.54, 635.93, and 552.35 mg/g, respectively, under optimal conditions. Kinetic models (Elovich and pseudo-second-order) and isotherm models (Temkin for CAR and Freundlich for CAC10, CAC4, and CAC2) fitted well with the experimental data. Thermodynamic analysis showed spontaneous, exothermic MB adsorption. Primary mechanisms include electrostatic attraction, hydrogen bonding, n-π, and π-π stacking. The study highlights enhanced adsorption capacity of carrageenan hydrogel via carrageenan/activated carbon composites, providing cost-effective wastewater treatment.
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Affiliation(s)
- Ali Akbari
- Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran
| | - Habib Abbasi
- Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran; Department of Nutrition Sciences, Ewaz School of Health, Larestan University of Medical Sciences, Larestan, Iran.
| | - Mojtaba Shafiee
- Department of Chemical Engineering, Jundi-Shapur University of Technology, Dezful, Iran
| | - Hossein Baniasadi
- Polymer Technology, School of Chemical Engineering, Aalto University, Espoo, Finland
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Huang M, Cong L, Ying R, Ahmad M, Hao G, Hayat K, Salamatullah AM. Polysaccharide-coated quercetin-loaded nanoliposomes mitigate bitterness: A comparison of carrageenan, pectin, and trehalose. Int J Biol Macromol 2024; 259:129410. [PMID: 38219931 DOI: 10.1016/j.ijbiomac.2024.129410] [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: 11/05/2023] [Revised: 12/26/2023] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
The intense bitterness of quercetin poses a challenge to its utilization in the food industry. To address this issue, three anionic polysaccharides (carrageenan, pectin, and trehalose) were individually incorporated to fabricate polysaccharide-coated liposome nanocarriers. Electronic tongue analysis revealed a significant decreasing bitterness value (10.34 ± 0.07 mV, sensory score 1.8 ± 0.2, taste weak bitter) in quercetin-loaded nanoliposomes, compared with the bitterness value of quercetin aqueous solution (14 ± 0.01 mV, sensory score 7.3 ± 0.3, taste strong bitter). Furthermore, the polysaccharide-coated nanoliposomes exhibited an even greater capacity to mask the bitterness of quercetin, with carrageenan coated nanoliposomes demonstrating the most pronounced effect. The superior bitter masking ability of carrageenan coated nanoliposomes can be attributed to its high charge and viscosity. In sensory evaluations, gummy incorporated with carrageenan-coated nanoliposomes received the highest ratings, exhibiting enhanced overall palatability and antioxidant activity. This study offers insights into expanding the use of bitter nutrients in food applications and paves the way for more appealing and healthful food products.
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Affiliation(s)
- Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Lixia Cong
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Ruifeng Ying
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Gang Hao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Khizar Hayat
- Department of Kinesiology, Nutrition and Health, Miami University, Oxford, OH 45056, USA
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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Elmarhoum S, Ako K, Munialo CD, Rharbi Y. Helicity degree of carrageenan conformation determines the polysaccharide and water interactions. Carbohydr Polym 2023; 314:120952. [PMID: 37173054 DOI: 10.1016/j.carbpol.2023.120952] [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: 12/25/2022] [Revised: 03/31/2023] [Accepted: 04/23/2023] [Indexed: 05/15/2023]
Abstract
The polysaccharide in solution at critical concentration, Cc (g/L), is assimilated to a nano hydrogel (nHG) made of a single polysaccharide chain. Taking as reference the characteristic temperature of 20 ± 2 °C at which kappa-carrageenan (κ-Car) nHG swelling is greater with a Cc = 0.55 ± 0.05 g/L, the temperature of the minimum deswelling in the presence of KCl was found at 30 ± 2 °C for 5 mM with a Cc = 1.15 ± 0.05 g/L but not measurable above 100 °C for 10 mM of which Cc = 1.3 ± 0.05 g/L. Lowering the temperature to 5 °C, contraction of the nHG and further coil-helix transition with self-assembly increases the sample's viscosity, which steadily evolves with time in a logarithmic scale. Accordingly, the relative increment of the viscosity per unit of concentration, Rv (L/g), should increase in agreement with increasing polysaccharide concentration. But the Rv decreases for κ-Car samples above 3.5 ± 0.5 g/L in the presence of 10 mM KCl under steady shear 15 s-1. This reflects a decrease of κ-Car helicity degree knowing that the polysaccharide is rather hydrophilic when its helicity degree is the lowest.
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Affiliation(s)
- Said Elmarhoum
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
| | - Komla Ako
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France.
| | - Claire D Munialo
- Food Land and Agribusiness Management Department Harper Adams University Newport, Shropshire TF10 8NB, UK
| | - Yahya Rharbi
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
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Wang C, Su K, Sun W, Huang T, Lou Q, Zhan S. Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin. Food Chem 2023; 426:136632. [PMID: 37336099 DOI: 10.1016/j.foodchem.2023.136632] [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: 03/03/2023] [Revised: 06/12/2023] [Accepted: 06/12/2023] [Indexed: 06/21/2023]
Abstract
In this study, κ-carrageenan(κC) and Transglutaminase (TG) were used to modify fish gelatin (FG). Three types of modified gelatin groups FG-κC, FG-TG and FG-κC-TG were prepared. The results showed that the gel strength and textural properties of FG gels were greatly enhanced by κC modification and κC-TG complex modification, whilst pure TG modification weakened the gelling properties. And the pure 0.1 % κC modified FG had the highest gel strength and hardness, respectively. Rheological behavior showed that the complex modified FG samples had the highest viscosity, gelling points, melting points and G'∞. Fourier infrared spectra and LF-NMR analysis showed that κC and κC-TG modification respectively improved the contents of hydrogen and isopeptide that decreased the water mobility but stabilized the helical structure of gelatin gels. Fluorescence intensity showed that three types of modification decreased fluorescence intensity. While, the formation of aggregates and denser gel networks decreased in vitro digestibility of FG.
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Affiliation(s)
- Chengcheng Wang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Kaiyuan Su
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
| | - Qiaoming Lou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo, Zhejiang, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China.
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Ding K, Geng H, Guo W, Sun W, Zhan S, Lou Q, Huang T. Ultrasonic-assisted glycosylation with κ-carrageenan on the functional and structural properties of fish gelatin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37016806 DOI: 10.1002/jsfa.12600] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 03/23/2023] [Accepted: 04/05/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Fish gelatin (FG) has multifunctional properties similar to mammalian gelatin (MG), and it has been recognized as the optimal alternative to MG. While its poor surface-active and gelling properties significantly limit its application values, glycosylation has been successfully used to increase surface-active properties of FG, but the influence of ultrasonic-associated glycosylation (UAG) on the gelling and structural characteristics of FG is still rarely reported. This article explores UAG (100-200 W, 0.5-1 h) with κ-carrageenan (κC) on the functional properties (emulsifying, gelling and rheological properties) and structural characteristics of FG. RESULTS The longer time and higher power of ultrasonics accelerated the glycosylation reaction with an increase in glycosylation degree and browning index values. Compared with original FG, FG-κC mixture and bovine gelatin, UAG-modified FG possessed higher emulsification activity index, emulsion stability index, gel strength, hardness and melting temperature values. Among them, gelatin modified by appropriate ultrasonic conditions (200 W, 0.5 h) had the highest emulsifying and gelling properties. Rheological results showed that UAG contributed to the gelation process of gelatin with advanced gelation time and endowed it with high viscosity. Structural analysis indicated that UAG promoted κC to link with FG by the formation of covalent and hydrogen bonds, restricting more bound and immobilized water in the gels, exhibiting higher gelling properties. CONCLUSION This work showed that UAG with κC is a promising method to produce high gelling and emulsifying properties of FG that could replace MG. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Keying Ding
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Hulin Geng
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Wenwen Guo
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Wanyi Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
| | - Qiaoming Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Zhejiang, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Zhejiang, China
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Zampouni K, Mouzakitis C, Lazaridou A, Moschakis T, Katsanidis E. Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Toader AG, Vlasceanu GM, Serafim A, Banciu A, Ionita M. Double-Reinforced Fish Gelatin Composite Scaffolds for Osteochondral Substitutes. MATERIALS (BASEL, SWITZERLAND) 2023; 16:1815. [PMID: 36902932 PMCID: PMC10003955 DOI: 10.3390/ma16051815] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/09/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
Genipin crosslinked composite blends of fish gelatin/kappa-carrageenan (fG/κC) with different concentrations of graphene oxide (GO) for osteochondral substitutes were prepared by a simple solution-blending method. The resulting structures were examined by micro-computer tomography, swelling studies, enzymatic degradations, compressions tests, MTT, LDH, and LIVE/DEAD assays. The derived findings revealed that genipin crosslinked fG/κC blends reinforced with GO have a homogenous morphology with ideal pore dimensions of 200-500 µm for bones alternative. GO additivation with a concentration above 1.25% increased the blends' fluid absorption. The full degradation of the blends occurs in 10 days and the gel fraction stability increases with GO concentration. The blend compression modules decrease at first until fG/κC GO3, which has the least elastic behavior, then by raising the GO concentration the blends start to regain elasticity. The MC3T3-E1 cell viability reveals less viable cells with the increase of GO concentration. The LDH together with the LIVE/DEAD assays reports a high concentration of live and healthy cells in all types of composite blends and very few dead cells at the higher GO content.
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Affiliation(s)
- Alin Georgian Toader
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - George Mihail Vlasceanu
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
- Faculty of Medical Engineering, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - Andrada Serafim
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - Adela Banciu
- Faculty of Medical Engineering, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
| | - Mariana Ionita
- Advanced Polymer Materials Group, Department of Bioresources and Polymer Science, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
- Faculty of Medical Engineering, University POLITEHNICA of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania
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Process optimization and characterization of composite biopolymer films obtained from fish scale gelatin, agar and chitosan using response surface methodology. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04540-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ramli NA, Adam F, Mohd Amin KN, M. Nor A, Ries ME. Evaluation of Mechanical and Thermal Properties of Carrageenan/Hydroxypropyl Methyl Cellulose Hard Capsule. CAN J CHEM ENG 2022. [DOI: 10.1002/cjce.24595] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nur Amalina Ramli
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Kuantan Pahang Malaysia
| | - Fatmawati Adam
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Kuantan Pahang Malaysia
- Centre for Research in Advanced Fluid and Processes, Universiti Malaysia Pahang Kuantan Pahang Malaysia
| | - Khairatun Najwa Mohd Amin
- Faculty of Chemical and Process Engineering Technology Universiti Malaysia Pahang Kuantan Pahang Malaysia
| | - Adibi M. Nor
- Institute for Advanced Studies University of Malaya Kuala Lumpur Malaysia
| | - Michael E. Ries
- School of Physics & Astronomy University of Leeds Leeds United Kingdom
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Intermolecular Interactions in the Formation of Polysaccharide-Gelatin Complexes: A Spectroscopic Study. Polymers (Basel) 2022; 14:polym14142777. [PMID: 35890554 PMCID: PMC9323904 DOI: 10.3390/polym14142777] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 02/04/2023] Open
Abstract
Gelatin, due to its gelling and stabilizing properties, is one of the widely used biopolymers in biotechnology, medicine, pharmaceuticals, and the food industry. One way to modify the characteristics of gelatin is molecular modification by forming non-covalent polyelectrolyte complexes with polysaccharides based on the self-organization of supramolecular structures. This review summarizes recent advances in the study of various types and the role of intermolecular interactions in the formation of polysaccharide-gelatin complexes, and conformational changes in gelatin, with the main focus on data obtained by spectroscopic methods: UV, FT-IR, and 1H NMR spectroscopy. In the discussion, the main focus is on the complexing polysaccharides of marine origin-sodium alginate, κ-carrageenan, and chitosan. The prospects for creating polysaccharide-gelatin complexes with desired physicochemical properties are outlined.
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Modulation of Molecular Structure and Mechanical Properties of κ-Carrageenan-Gelatin Hydrogel with Multi-Walled Carbon Nanotubes. Polymers (Basel) 2022; 14:polym14122346. [PMID: 35745922 PMCID: PMC9229921 DOI: 10.3390/polym14122346] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 02/06/2023] Open
Abstract
Hydrogels, three-dimensional hydrophilic water-insoluble polymer networks having mechanical properties inherent for solids, have attracted continuous research attention over a long time period. Here, we studied the structure and properties of hydrogel based on gelatin, κ-carrageenan and CNTs using the combination of SAXS, PXRD, AFM microscopy, SEM and rheology methods. We have shown that the integration of polysaccharide and protein in the composite hydrogel leads to suppression of their individual structural features and homogenization of two macromolecular components into a single structural formation. According to obtained SAXS results, we observed the supramolecular complex, which includes both polysaccharide and protein components associated with each other. It was determined that hydrogel structure formed in the initial solution state (dispersion) retains hydrogel supramolecular structure under its cooling up to gel state. The sizes of dense cores of these polyelectrolyte complexes (PEC) slightly decrease in the gel state in comparison with PEC water dispersion. The introduction of CNTs to hydrogel does not principally change the type of supramolecular structure and common structural tendencies observed for dispersion and gel states of the system. It was shown that carbon nanotubes embedded in hydrogel act as the supplementary template for formation of the three-dimensional net, giving additional mechanical strengthening to the studied system.
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15
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Algal Polysaccharides-Based Hydrogels: Extraction, Synthesis, Characterization, and Applications. Mar Drugs 2022; 20:md20050306. [PMID: 35621958 PMCID: PMC9146341 DOI: 10.3390/md20050306] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/25/2022] [Accepted: 04/27/2022] [Indexed: 02/04/2023] Open
Abstract
Hydrogels are three-dimensional crosslinked hydrophilic polymer networks with great potential in drug delivery, tissue engineering, wound dressing, agrochemicals application, food packaging, and cosmetics. However, conventional synthetic polymer hydrogels may be hazardous and have poor biocompatibility and biodegradability. Algal polysaccharides are abundant natural products with biocompatible and biodegradable properties. Polysaccharides and their derivatives also possess unique features such as physicochemical properties, hydrophilicity, mechanical strength, and tunable functionality. As such, algal polysaccharides have been widely exploited as building blocks in the fabrication of polysaccharide-based hydrogels through physical and/or chemical crosslinking. In this review, we discuss the extraction and characterization of polysaccharides derived from algae. This review focuses on recent advances in synthesis and applications of algal polysaccharides-based hydrogels. Additionally, we discuss the techno-economic analyses of chitosan and acrylic acid-based hydrogels, drawing attention to the importance of such analyses for hydrogels. Finally, the future prospects of algal polysaccharides-based hydrogels are outlined.
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16
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Carrageenan‐based Hybrids with Biopolymers and Nano‐structured Materials for Biomimetic Applications. STARCH-STARKE 2022. [DOI: 10.1002/star.202200018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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17
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Lu J, Fang Q, Ma N, Yang W, Zhang L, Huang T. Gelation behaviour of fish skin gelatin in the presence of methanol‐water and ethanol‐water solvent system. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jinpei Lu
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Qi Fang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Nao Ma
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
| | - Lingyue Zhang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- School of Life Science and Material Chemistry Bioengineering, Ningbo University Ningbo China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province Ningbo University Ningbo China
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Chen H, Wu D, Ma W, Wu C, Liu J, Du M. Strong fish gelatin hydrogels double crosslinked by transglutaminase and carrageenan. Food Chem 2021; 376:131873. [PMID: 34971897 DOI: 10.1016/j.foodchem.2021.131873] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/26/2022]
Abstract
Gelatin hydrogels are usually soft and thermally unstable. Here, strong fish gelatin hydrogels were successfully prepared by double crosslinking gelatin with transglutaminase (TGase) and κ-carrageenan, and the mechanical properties and thermal stability of the double crosslinked gelatin hydrogels were significantly improved. Results showed that the gel strength, compression fracture stress and storage modulus of the double crosslinked gelatin hydrogels all reached the largest value when the concentration of TGase was 20 U/g gelatin. The double crosslinked gelatin hydrogels were also thermally stable due to the existence of the covalent crosslinks. The effect of TGase concentration on the physical properties and microstructure of the double crosslinked hydrogels were analyzed, and the differences between double crosslinked gelatin hydrogels and gelatin hydrogels single crosslinked by TGase or carrageenan were also systematically compared. This article is of great significance for expanding the application of natural polymer-based hydrogels.
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Affiliation(s)
- Hongrui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Wuchao Ma
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China
| | - Jia Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, PR China.
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19
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Lincy V, Prasannan A, Hong PD. Rational design of multifunctional membrane material with underwater superoleophobicity for dye contaminated emulsion separation. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2021.119716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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20
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Yao Y, Zhou D, Shen Y, Wu H, Wang H. Morphology-controllable amphiphilic cellulose microgels made from self-assembly of hydrophobic long-chain bromide-alkylated-cellulose/gelatin copolymer. Carbohydr Polym 2021; 269:118265. [PMID: 34294297 DOI: 10.1016/j.carbpol.2021.118265] [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: 03/25/2021] [Revised: 05/24/2021] [Accepted: 05/24/2021] [Indexed: 11/26/2022]
Abstract
A cellulose-based microgel is firstly synthesized via chemically coupling gelatin and cellulose, and then amphiphilic cellulose copolymers (HMGC) are prepared by alkylated cellulose-based microgel from different long-chain alkyl groups. The long-chain alkyl group is mainly bonded onto the residual hydroxyl group at C6 from the AGU of cellulose and the imino groups of gelatin, respectively. The results of self-assembly behavior of HMGC demonstrate that the critical aggregation concentrations of the microgels are in the range from 0.628 to 0.075 mg/mL, and the corresponding hydrodynamic diameters are between 104-1000 nm. Besides, the HMGC can self-assemble into microgels of various morphologies including cotton flocculence, sphere, rod-like, vesicle, flower-like cluster, snowflake-like, urchin-like, and coral shapes. These novel morphologies can be controlled by adjusting the degree of alkylation, the length of the alkyl chain, and the concentration of microgel. Furthermore, the possible formation mechanism of the multiform microgels is proposed from the chain conformation.
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Affiliation(s)
- Yijun Yao
- School of Textile Science and Engineering, Xi'an Polytechnic University, Xi'an 710048, Shaanxi, China; Key Laboratory of Functional Textile Material and Product, Xi'an Polytechnic University, Ministry of Education, Xi'an 710048, Shaanxi, China.
| | - Dan Zhou
- School of Textile Science and Engineering, Xi'an Polytechnic University, Xi'an 710048, Shaanxi, China
| | - Yanqin Shen
- School of Textile Science and Engineering, Xi'an Polytechnic University, Xi'an 710048, Shaanxi, China; Key Laboratory of Functional Textile Material and Product, Xi'an Polytechnic University, Ministry of Education, Xi'an 710048, Shaanxi, China
| | - Hailiang Wu
- School of Textile Science and Engineering, Xi'an Polytechnic University, Xi'an 710048, Shaanxi, China; Key Laboratory of Functional Textile Material and Product, Xi'an Polytechnic University, Ministry of Education, Xi'an 710048, Shaanxi, China.
| | - Hongru Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
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21
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Wang P, Wang Y, Hong P, Zhou C. Di-aldehyde starch crystal: A novel bio-crosslinker for strengthening the structure and physio-chemical properties of gelatin-based films. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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22
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Lin D, Xiao L, Wen Y, Qin W, Wu D, Chen H, Zhang Q, Zhang Q. Comparison of apple polyphenol-gelatin binary complex and apple polyphenol-gelatin-pectin ternary complex: Antioxidant and structural characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111740] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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Ahmad T, Ismail A, Ahmad SA, Abdul Khalil K, Awad EA, Akhtar MT, Sazili AQ. Recovery of Gelatin from Bovine Skin with the Aid of Pepsin and Its Effects on the Characteristics of the Extracted Gelatin. Polymers (Basel) 2021; 13:polym13101554. [PMID: 34066161 PMCID: PMC8150742 DOI: 10.3390/polym13101554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/04/2021] [Accepted: 05/08/2021] [Indexed: 11/16/2022] Open
Abstract
Pepsin enzyme was used to pretreat the bovine skin at the rate of 5, 15, and 25 units of enzyme/g of skin to recover gelatin, and the recovered gelatins were referred to as Pe5, Pe15, and Pe25, respectively. The gelatin yield increased significantly (p < 0.05) from 18.17% for Pe5 to 24.67% for Pe25 as the level of pepsin increased, but the corresponding gel strength and viscosity decreased significantly (p < 0.05) from 215.49 to 56.06 g and 9.17 to 8.17 mPa·s for Pe5 and Pe25, respectively. β- and α1- and α2-chains were degraded entirely in all the gelatins samples as observed in protein pattern elaborated by gel electrophoresis. 1H nuclear magnetic resonance (1H NMR) analysis indicated the coiled structure of gelatin protein chains. The lowest amide III amplitude of Pe25 as found by Fourier transform infrared (FTIR) spectroscopy indicated that α-helix structure of protein chains were lost to more irregular coiled structure. Thus, it could be summarized that pepsin might be used at the lower level (5 units/g of wet skin) to extract gelatin from bovine skin with good functional properties and at higher level (15/25 units/g of wet skin) to obtain gelatin of industrial grade with high yield.
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Affiliation(s)
- Tanbir Ahmad
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly 243122, Uttar Pradesh, India
| | - Amin Ismail
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | - Siti Aqlima Ahmad
- Department of Biochemistry, Faculty of Biotechnology and Molecular Science, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
| | - Khalilah Abdul Khalil
- Department of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, Malaysia;
| | - Elmutaz Atta Awad
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Faculty of Veterinary Medicine, Universiti Malaysia Kelantan, Pengkalan Chepa 16100, Kelantan, Malaysia
| | - Muhammad Tayyab Akhtar
- Institute of Industrial Biotechnology, Government College University, Lahore 54000, Pakistan;
- Natural Product Laboratory, Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
- Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia;
- Correspondence: ; Tel.: +60-397691841
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24
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Wang X, Zhou D, Guo Q, Liu C. Textural and structural properties of a κ-carrageenan-konjac gum mixed gel: effects of κ-carrageenan concentration, mixing ratio, sucrose and Ca 2+ concentrations and its application in milk pudding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3021-3029. [PMID: 33205393 DOI: 10.1002/jsfa.10936] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 11/07/2020] [Accepted: 11/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Mixtures of carrageenan and konjac gum are useful for specific applications in gel-based foods. Focusing on the changes of textural and structural properties, the effects of κ-carrageenan and konjac ratio and sucrose and Ca2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ-carrageenan-konjac gum mixed gel to milk puddings was investigated. RESULTS There was a better synergistic effect when the ratio of κ-carrageenan and konjac was 7:3. The mixed gel containing 10 g kg-1 κ-carrageenan-konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5-10 wt% sucrose or 0.02 wt% Ca2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg-1 κ-carrageenan-konjac gum mixture. CONCLUSIONS This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Dengyun Zhou
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qi Guo
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Caiyun Liu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
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25
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Lamch Ł, Gancarz R, Tsirigotis-Maniecka M, Moszyńska IM, Ciejka J, Wilk KA. Studying the "Rigid-Flexible" Properties of Polymeric Micelle Core-Forming Segments with a Hydrophobic Phthalocyanine Probe Using NMR and UV Spectroscopy. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2021; 37:4316-4330. [PMID: 33794644 PMCID: PMC8154882 DOI: 10.1021/acs.langmuir.1c00328] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
The aim of the performed studies was to thoroughly examine the internal structure of self-assembled nanocarriers (i.e., polymeric micelles-PMs) by means of a hydrophobic phthalocyanine probe in order to identify the crucial features that are required to enhance the photoactive probe stability and reactivity. PMs of hydrophilic poly(ethylene glycol) and hydrophobic poly(ε-caprolactone) (PCL) or poly(d,l-lactide) (PDLLA) were fabricated and loaded with tetra tert-butyl zinc(II) phthalocyanine (ZnPc-t-but4), a multifunctional spectroscopic probe with a profound ability to generate singlet oxygen upon irradiation. The presence of subdomains, comprising "rigid" and "flexible" regions, in the studied block copolymers' micelles as well as their interactions with the probe molecules, were assessed by various high-resolution NMR measurements [e.g., through-space magnetic interactions by the 1D NOE effect, pulsed field gradient spin-echo, and spin-lattice relaxation time (T1) techniques]. The studies of the impact of the core-type microenvironment on the ZnPc-t-but4 photochemical performance also included photobleaching and reactive oxygen species measurements. ZnPc-t-but4 molecules were found to exhibit spatial proximity effects with both (PCL and PDLLA) hydrophobic polymer chains and interact with both subdomains, which are characterized by different rigidities. It was deduced that the interfaces between particular subdomains constitute an optimal host space for probe molecules, especially in the context of photochemical stability, photoactivity (i.e., for significant enhancement of singlet oxygen generation rates), and aggregation prevention. The present contribution proves that the combination of an appropriate probe, high-resolution NMR techniques, and UV-vis spectroscopy enables one to gain complex information about the subtle structure of PMs essential for their application as nanocarriers for photoactive compounds, for example, in photodynamic therapy, nanotheranostics, combination therapy, or photocatalysis, where the micelles constitute the optimal microenvironment for the desired photoreactions.
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26
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Yao HYY, Wang JQ, Yin JY, Nie SP, Xie MY. A review of NMR analysis in polysaccharide structure and conformation: Progress, challenge and perspective. Food Res Int 2021; 143:110290. [PMID: 33992390 DOI: 10.1016/j.foodres.2021.110290] [Citation(s) in RCA: 143] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 02/28/2021] [Accepted: 02/28/2021] [Indexed: 12/31/2022]
Abstract
Nuclear magnetic resonance (NMR) has been widely used as an analytical chemistry technique to investigate the molecular structure and conformation of polysaccharides. Combined with 1D spectra, chemical shifts and coupling constants in both homo- and heteronuclear 2D NMR spectra are able to infer the linkage and sequence of sugar residues. Besides, NMR has also been applied in conformation, quantitative analysis, cell wall in situ, degradation, polysaccharide mixture interaction analysis, as well as carbohydrates impurities profiling. This review summarizes the principle and development of NMR in polysaccharides analysis, and provides NMR spectra data collections of some common polysaccharides. It will help to promote the application of NMR in complex polysaccharides of biochemical interest, and provide valuable information on commercial polysaccharide products.
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Affiliation(s)
- Hao-Ying-Ye Yao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Qiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Ming-Yong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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27
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Derkach SR, Voron’ko NG, Kuchina YA, Kolotova DS. Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies. Polymers (Basel) 2020; 12:E3051. [PMID: 33352683 PMCID: PMC7766531 DOI: 10.3390/polym12123051] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 12/28/2022] Open
Abstract
This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
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Affiliation(s)
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, 183010 Murmansk, Russia; (S.R.D.); (Y.A.K.); (D.S.K.)
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28
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Oliveira ACDJ, Chaves LL, Ribeiro FDOS, de Lima LRM, Oliveira TC, García-Villén F, Viseras C, de Paula RCM, Rolim-Neto PJ, Hallwass F, Silva-Filho EC, Alves da Silva D, Soares-Sobrinho JL, Soares MFDLR. Microwave-initiated rapid synthesis of phthalated cashew gum for drug delivery systems. Carbohydr Polym 2020; 254:117226. [PMID: 33357841 DOI: 10.1016/j.carbpol.2020.117226] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 09/28/2020] [Accepted: 10/08/2020] [Indexed: 12/20/2022]
Abstract
Chemical modification of polysaccharides is an important approach for their transformation into customized matrices that suit different applications. Microwave irradiation (MW) has been used to catalyze chemical reactions. This study developed a method of MW-initiated synthesis for the production of phthalated cashew gum (Phat-CG). The structural characteristics and physicochemical properties of the modified biopolymers were investigated by FTIR, GPC, 1H NMR, relaxometry, elemental analysis, thermal analysis, XRD, degree of substitution, and solubility. Phat-CG was used as a matrix for drug delivery systems using benznidazole (BNZ) as a model drug. BNZ is used in the pharmacotherapy of Chagas disease. The nanoparticles were characterized by size, PDI, zeta potential, AFM, and in vitro release. The nanoparticles had a size of 288.8 nm, PDI of 0.27, and zeta potential of -31.8 mV. The results showed that Phat-CG has interesting and promising properties as a new alternative for improving the treatment of Chagas disease.
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Affiliation(s)
- Antônia Carla de Jesus Oliveira
- Quality Control Core of Medicines and Correlates - NCQMC, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil
| | - Luíse Lopes Chaves
- Quality Control Core of Medicines and Correlates - NCQMC, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil
| | | | | | - Thaisa Cardoso Oliveira
- Quality Control Core of Medicines and Correlates - NCQMC, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil
| | - Fátima García-Villén
- Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Granada, Spain
| | - César Viseras
- Department of Pharmacy and Pharmaceutical Technology, Faculty of Pharmacy, University of Granada, Granada, Spain; Andalusian Institute of Earth Sciences, CSIC - UGR, Armilla, Granada, Spain
| | - Regina C M de Paula
- Department of Organic and Inorganic Chemistry, Federal University of Ceara, Fortaleza, CE, Brazil
| | - Pedro José Rolim-Neto
- Laboratory of Technology of Medicines - LTM, Federal University of Pernambuco, Recife, Brazil
| | - Fernando Hallwass
- Department of Fundamental Chemistry, Federal University of Pernambuco, Recife, PE, Brazil
| | - Edson C Silva-Filho
- Interdisciplinary Laboratory for Advanced Materials - LIMAV, Federal University of Piaui, Teresina, PI, Brazil
| | - Durcilene Alves da Silva
- Research Center on Biodiversity and Biotechnology - BIOTEC, Federal University of Delta of Parnaiba, Parnaiba, PI, Brazil
| | - José Lamartine Soares-Sobrinho
- Quality Control Core of Medicines and Correlates - NCQMC, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil.
| | - Mônica Felts de La Roca Soares
- Quality Control Core of Medicines and Correlates - NCQMC, Department of Pharmaceutical Sciences, Federal University of Pernambuco, Recife, PE, Brazil
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Duman O, Polat TG, Diker CÖ, Tunç S. Agar/κ-carrageenan composite hydrogel adsorbent for the removal of Methylene Blue from water. Int J Biol Macromol 2020; 160:823-835. [DOI: 10.1016/j.ijbiomac.2020.05.191] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 05/19/2020] [Accepted: 05/22/2020] [Indexed: 12/20/2022]
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30
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Lamch Ł, Ronka S, Warszyński P, Wilk KA. NMR studies of self-organization behavior of hydrophobically functionalized poly(4-styrenosulfonic-co-maleic acid) in aqueous solution. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112990] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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31
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Dong M, Zhang K, Wang L, Han J, Wang Y, Xue Z, Xia Y. High-strength carrageenan fibers with compactly packed chain structure induced by combination of Ba 2+ and ethanol. Carbohydr Polym 2020; 236:116057. [PMID: 32172872 DOI: 10.1016/j.carbpol.2020.116057] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 02/20/2020] [Accepted: 02/20/2020] [Indexed: 12/28/2022]
Abstract
Carrageenan fibers have attractive applications in textile, but their low strength remains a problem that needs to be urgently addressed. In this work, a novel facile, environmental friendly method for fabricate high-strength carrageenan fibers is proposed. It involves the crosslinking of a small amount of Ba2+ ions in the carrageenan solution, followed by using recyclable alcohol in coagulation and stretching baths. Carrageenan molecular chains were allowed to first sufficiently interact with metal barium ions, and then were stretched and dehydrated with alcohol to increase the hydrogen bonding interaction between the molecular chains. As a result, the carrageenan fibers with high-strength ionic and hydrogen bonds were obtained. The fibers obtained by the novel method had high tensile strength at 1.63 cN/dtex, which is two times higher than that of those obtained by the traditional process.
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Affiliation(s)
- Min Dong
- State Key Laboratory of Bio-fibers and Eco-textiles, Collaborative Innovation Center of Marine Biobased Fibers and Ecological Textiles, College of Chemistry and Chemical Engineering, Institute of Marine Biobased Materials, Qingdao University, Qingdao, 266071, China
| | - Kewei Zhang
- State Key Laboratory of Bio-fibers and Eco-textiles, Collaborative Innovation Center of Marine Biobased Fibers and Ecological Textiles, College of Chemistry and Chemical Engineering, Institute of Marine Biobased Materials, Qingdao University, Qingdao, 266071, China
| | - Lili Wang
- State Key Laboratory of Bio-fibers and Eco-textiles, Collaborative Innovation Center of Marine Biobased Fibers and Ecological Textiles, College of Chemistry and Chemical Engineering, Institute of Marine Biobased Materials, Qingdao University, Qingdao, 266071, China
| | - Jie Han
- State Key Laboratory of Bio-fibers and Eco-textiles, Collaborative Innovation Center of Marine Biobased Fibers and Ecological Textiles, College of Chemistry and Chemical Engineering, Institute of Marine Biobased Materials, Qingdao University, Qingdao, 266071, China
| | - Yingxia Wang
- Public Technology Service Center, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, 266071, China
| | - Zhixin Xue
- State Key Laboratory of Bio-fibers and Eco-textiles, Collaborative Innovation Center of Marine Biobased Fibers and Ecological Textiles, College of Chemistry and Chemical Engineering, Institute of Marine Biobased Materials, Qingdao University, Qingdao, 266071, China.
| | - Yanzhi Xia
- State Key Laboratory of Bio-fibers and Eco-textiles, Collaborative Innovation Center of Marine Biobased Fibers and Ecological Textiles, College of Chemistry and Chemical Engineering, Institute of Marine Biobased Materials, Qingdao University, Qingdao, 266071, China
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32
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Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100137] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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33
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Zhou Y, Miao X, Lan X, Luo J, Luo T, Zhong Z, Gao X, Mafang Z, Ji J, Wang H, Tang Y. Angelica Essential Oil Loaded Electrospun Gelatin Nanofibers for Active Food Packaging Application. Polymers (Basel) 2020; 12:E299. [PMID: 32024290 PMCID: PMC7077408 DOI: 10.3390/polym12020299] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 01/29/2020] [Accepted: 01/30/2020] [Indexed: 01/06/2023] Open
Abstract
The development of food packaging possessing bioactivities which could extend the shelf life of food has gained increased interest in recent years. In this study, gelatin nanofibers with encapsulated angelica essential oil (AEO) were fabricated via electrospinning. The morphology of gelatin/AEO nanofibers was examined by scanning electron microscopy (SEM) and the addition of AEO resulted in the increase of fiber diameter. The proton nuclear magnetic resonance (1H-NMR) spectra were measured to confirm the presence of AEO in nanofibers. The hydrophobic property of gelatin nanofibers was also found to be improved with the addition of AEO. The nanofibers incorporated with AEO showed significant antioxidant activity and inhibitory effect against both Gram-negative and Gram-positive bacteria in a concentration dependent manner. Furthermore, the 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2-H-tetrazolium bromide (MTT) assay demonstrated that the developed gelatin/AEO nanofibers revealed no cytotoxicity effect. Thus, gelatin nanofibers incorporated with AEO can be used as potential food packaging.
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Affiliation(s)
- Ying Zhou
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Xiaomin Miao
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Xingzi Lan
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Junren Luo
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Tingting Luo
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Zhixin Zhong
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Xifeng Gao
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Zihui Mafang
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Junjie Ji
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
| | - Han Wang
- Guangdong Provincial Key Laboratory of Micro-nano Manufacturing Technology and Equipment, School of Electromechanical Engineering, Guangdong University of Technology, Guangzhou 510006, China
| | - Yadong Tang
- School of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou 510006, China
- School of Biotechnology and Health Sciences, Wuyi University, Jiangmen 529020, China
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34
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Du Y, Li L, Peng H, Zheng H, Cao S, Lv G, Yang A, Li H, Liu T. A Spray‐Filming Self‐Healing Hydrogel Fabricated from Modified Sodium Alginate and Gelatin as a Bacterial Barrier. Macromol Biosci 2019; 20:e1900303. [DOI: 10.1002/mabi.201900303] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 11/05/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Yan Du
- College of PhysicsSichuan University Chengdu 610065 China
| | - Lin Li
- College of PhysicsSichuan University Chengdu 610065 China
| | - Haitao Peng
- College of PhysicsSichuan University Chengdu 610065 China
| | - Heng Zheng
- College of PhysicsSichuan University Chengdu 610065 China
| | - Shuang Cao
- Department of Orthopaedic OncologyChangzheng HospitalSecond Military Medical University Shanghai 200003 China
| | - Guoyu Lv
- College of PhysicsSichuan University Chengdu 610065 China
| | - Aiping Yang
- College of PhysicsSichuan University Chengdu 610065 China
| | - Hong Li
- College of PhysicsSichuan University Chengdu 610065 China
| | - Tielong Liu
- Department of Orthopaedic OncologyChangzheng HospitalSecond Military Medical University Shanghai 200003 China
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35
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Yu F, Cui T, Yang C, Dai X, Ma J. κ-Carrageenan/Sodium alginate double-network hydrogel with enhanced mechanical properties, anti-swelling, and adsorption capacity. CHEMOSPHERE 2019; 237:124417. [PMID: 31356999 DOI: 10.1016/j.chemosphere.2019.124417] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/15/2019] [Accepted: 07/19/2019] [Indexed: 05/27/2023]
Abstract
The abuse of antibiotics is becoming increasingly serious, particularly in offshore aquaculture areas. Double-network polymer gel has good prospects for environmental application for the removal of antibiotics. In this work, κ-Carrageenan/Sodium Alginate (κ-car/SA) double-network hydrogels were designed and synthesized with enhanced mechanical properties, anti-swelling, and adsorption capacity. It was found that the intermolecular interaction and viscosity tend to increase with the increasing concentration of κ-carrageenan. The swelling degree of the composite hydrogel in NaCl solution presented a decreasing trend with the increase of carrageenan. SA can effectively improve the mechanical properties of κ-carrageenan composite gel and enhance its compressive resistance and elasticity. Ciprofloxacin (CIP) was used as the model pollutant for testing the adsorption performance. The results show that the Langmuir-Freundlich isotherm model is more suitable for fitting the adsorption isotherm data of CIP on gel beads, which indicates that κ-car/SA hydrogels have heterogeneous surface and different binding sites. κ-car/SA composite double-network hydrogels exhibit excellent adsorption properties for CIP (229 mg/g). The optimal adsorption capacity of κ-car/SA composite hydrogels was obtained at pH 4, and the adsorption capacity of the hydrogels increased with increasing ion concentration. FTIR spectroscopy and the Zeta potential test analyses showed that the adsorption mechanism may be explained by hydrogen bonding and the electrostatic interactions between κ-car/SA composite hydrogels and CIP. The formation of the new double-network hydrogel provided good properties and development potential for the adsorption of antibiotic in water.
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Affiliation(s)
- Fei Yu
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Tianran Cui
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Changfu Yang
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai, 201306, PR China
| | - Xiaohu Dai
- Key Laboratory of Yangtze River Water Environment, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092, PR China
| | - Jie Ma
- Key Laboratory of Yangtze River Water Environment, College of Environmental Science and Engineering, Tongji University, Shanghai, 200092, PR China; Research Center for Environmental Functional Materials, College of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, 200092, PR China.
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36
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Voron'ko NG, Derkach SR, Kuchina YA, Sokolan NI, Kuranova LK, Obluchinskaya ED. Influence of added gelatin on the rheological properties of a Fucus vesiculosus extract. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.03.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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37
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Derkach SR, Voron’ko NG, Sokolan NI, Kolotova DS, Kuchina YA. Interactions between gelatin and sodium alginate: UV and FTIR studies. J DISPER SCI TECHNOL 2019. [DOI: 10.1080/01932691.2019.1611437] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Svetlana R. Derkach
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Nikolay G. Voron’ko
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Nina I. Sokolan
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Daria S. Kolotova
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
| | - Yulia A. Kuchina
- Department of Chemistry, Murmansk State Technical University, Murmansk, Russian Federation
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38
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G. Gómez-Mascaraque L, Martínez-Sanz M, Fabra MJ, López-Rubio A. Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.017] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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39
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Rheological and microstructural properties of gelatin B/tara gum hydrogels: Effect of protein/polysaccharide ratio, pH and salt addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.080] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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40
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Yao Y, Wang H, Wang R, Chai Y. Novel cellulose-gelatin composite films made from self-dispersed microgels: Structure and properties. Int J Biol Macromol 2019; 123:991-1001. [DOI: 10.1016/j.ijbiomac.2018.11.184] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/30/2018] [Accepted: 11/18/2018] [Indexed: 12/26/2022]
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41
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Sow LC, Nicole Chong JM, Liao QX, Yang H. Effects of κ-carrageenan on the structure and rheological properties of fish gelatin. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.035] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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42
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A strategy for strong interface bonding by 3D bioprinting of oppositely charged κ-carrageenan and gelatin hydrogels. Carbohydr Polym 2018; 198:261-269. [DOI: 10.1016/j.carbpol.2018.06.081] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/18/2018] [Accepted: 06/18/2018] [Indexed: 11/20/2022]
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43
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Derkach S, Voron'ko N, Kuchina YA, Kolotova D, Gordeeva A, Faizullin D, Gusev YA, Zuev YF, Makshakova O. Molecular structure and properties of κ-carrageenan-gelatin gels. Carbohydr Polym 2018; 197:66-74. [DOI: 10.1016/j.carbpol.2018.05.063] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2018] [Revised: 05/06/2018] [Accepted: 05/21/2018] [Indexed: 01/14/2023]
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44
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Dong M, Xue Z, Wang L, Xia Y. NaOH induced the complete dissolution of ι-carrageenan and the corresponding mechanism. POLYMER 2018. [DOI: 10.1016/j.polymer.2018.07.078] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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45
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Gómez-Mascaraque LG, Llavata-Cabrero B, Martínez-Sanz M, Fabra MJ, López-Rubio A. Self-assembled gelatin-ι-carrageenan encapsulation structures for intestinal-targeted release applications. J Colloid Interface Sci 2018; 517:113-123. [PMID: 29421671 DOI: 10.1016/j.jcis.2018.01.101] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 01/29/2018] [Accepted: 01/29/2018] [Indexed: 11/26/2022]
Abstract
In this work, natural biopolymeric encapsulation structures were developed through the self-assembly of gelatin and ι-carrageenan in aqueous solutions. The interactions of this binary system and of a ternary system containing a polyphenol-rich extract were deeply explored for the development of intestinal delivery systems. The processing of the structures (extrusion vs. freeze-drying) greatly influenced release properties, explained by the specific interactions between gelatin and polyphenols, thus allowing for tuning the processing conditions depending on the desired target application. Release was further controlled by incorporating a divalent salt, giving raise to extract-loaded ι-carrageenan/gelatin capsules with adequate release profiles for intestinal targeted delivery. These results demonstrate the potential of exploiting biopolymer interactions for designing bioactive delivery systems using environmentally friendly processes which do not involve the use of toxic or harsh solvents or cross-linkers.
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Affiliation(s)
- Laura G Gómez-Mascaraque
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Beatriz Llavata-Cabrero
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - María José Fabra
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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