Eco-friendly soluble soybean polysaccharide/nanoclay Na+ bionanocomposite: Properties and characterization

Gel-confined fabrication of fully bio-based filtration membrane for green capture and rapid detection of airborne microbes

Air filtration has become a desirable route for collecting airborne microbes. However, the potential biotoxicity and sterilization of current air filtration membranes often lead to undesired inactivation of captured microbes, which greatly limits microbial non-traumatic transfer and recovery. Herein, we report a gel-confined phase separation strategy to rationally fabricate a fully bio-based filtration membrane (SGFM) using soluble soybean polysaccharide and gelatin. The versatile SGFM features fascinating honeycomb micro-nano architecture and hierarchical interconnected porous structures for microbial capture, and achieves a lower pressure drop, higher interception efficiency (99.3%), and superior microbial survivability than commercial gelatin filtration membranes. Particularly, the water-dissolvable SGFM can greatly simplify the elution and extraction process after bioaerosol sampling, thereby bringing about maximum sample transfer and vigorous recovery of collected microbes. Meanwhile, green capture coupled with ATP bioluminescence endows the SGFM with rapid and quantitative detection capability for airborne microbes. This work may pave the way for designing green protocols for the detection of bioaerosols.

Impact of Nanoclays Addition on Chickpea (Cicer arietinum L.) Flour Film Properties

Chickpea flour is an affordable natural blend of starch, proteins, and lipids, which can create films with suitable properties as an eco-friendly packaging material. Nanoclays' incorporation into natural biopolymers enhances the barrier properties of the resulting nanocomposites, so they could improve the properties of flour films. The objective of this work was to assess the influence of three types of nanoclays (halloysite, bentonite, and Cloisite 20A) at two concentrations on the characteristics of chickpea flour films. In general terms, when the lowest dose (5%) was added, no or very slight significant differences with the control were observed in most parameters, except for thermal stability and opacity, which increased, and solubility, which decreased. At the highest concentration (10%), films containing any of the nanoclays demonstrated greater thermal stability, opacity, and rigidity while being less soluble than those without nanofillers. Bentonite exhibited superior film structure distribution compared to other nanoclays. At the highest concentration, it had the most significant impact on modifying the properties of chickpea flour films, increasing their tensile and puncture strengths while decreasing elasticity and water vapor permeability. The incorporation of nanoclays into chickpea flour films could be a useful technique to enhance their properties.

Pickering Emulsions Stabilized by Conjugated Zein-Soybean Polysaccharides Nanoparticles: Fabrication, Characterization and Functional Performance

This study aims to fabricate zein-based colloidal nanoparticles, which were used to stabilize Pickering emulsions, by conjugation with soybean polysaccharide (SSPS) through the Maillard reaction. The physicochemical properties of the conjugated particles as well as the physical and oxidative stability of the fabricated Pickering emulsion that utilized conjugated colloidal particles with the volumetric ratio of water and oil at 50:50 were investigated. The grafting degree of zein and SSPS was verified through examination of FT-IR and fluorescence. Moreover, the conjugated Zein/SSPS nanoparticles (ZSP) that were prepared after dry heating for 48-72 h exhibit excellent colloidal stability across a range of pH values (4.0-10.0). Further, the wettability of ZSP decreased based on a contact angle analysis of θ~87°. Confocal laser scanning microscopy (CLSM) images indicated that ZSP particles were located around the oil droplets. Additionally, the ZSP effectively improved the oxidative stability of the Pickering emulsions, as demonstrated by a significant decrease in both peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). The results of this study demonstrate that ZSP represents a promising food-grade Pickering emulsifier, capable of not only stabilizing emulsions but also inhibiting their oil oxidation.

Development and characterization of a new active and intelligent packaging system based on soluble soybean polysaccharide-Malva sylvestris extract

This work aimed to develop an active and intelligent film based on soluble soybean polysaccharide (SSPS)/Malva sylvestris extract (MSE) to extend the shelf life of foodstuff and detect indirectly the food spoilage. The influence of MSE content on physico-mechanical properties, biological activity, and pH sensitivity of the SSPS-based films was examined. When the MSE concentration increased from 0 to 6% (w/w), water solubility and water vapor permeability of the films decreased (p ˂ 0.05). Clear antioxidant and antibacterial capacities were observed for SSPS films incorporated with different concentrations of MSE. SSPS/MSE films could sense the pH variation in a pH range of 7 to 8. SSPS/MSE film was used to detect the spoilage of shrimp and showed a pH-sensitive highly distinctive color variation from grey to dark green as the shrimp's quality altered. Overall, SSPS/MSE film can be introduced as a promising candidate for application as active and intelligent packaging.

Photo-degradable and recyclable starch/Fe3O4/TiO2 nanocomposites: feasibility of an approach to reduce the recycling labor cost in plastic waste management

In this research, a biodegradable starch/Fe₃O₄/TiO₂ bio-nanocomposites (SFT) were produced using different nano Fe₃O₄/TiO₂ (FT) (3, 5, and 10 (wt% dry based)) contents. Mechanical properties, visual properties, moisture-sensitive parameters, magnetic properties, and physical properties of the film specimens were investigated. Photodegradability of film specimens was also evaluated under UV-A irradiation. The FT content increased the hydrophobicity of the film specimens. Tensile strength (TS) of SFT films was increased by increasing FT up to 3%. Elongation at break (EB) and tensile energy to break (TEB) were decreased by adding FT content up to 3% simultaneously. The film specimens' water vapor permeability (WVP) was decreased with increasing FT content. The intrinsic viscosity of SFT was decreased by increasing FT content. It confirms the enhancement of photodegradability of the specimens by increasing FT content. It seems the compatibility of FT with biopolymer has had great effects on these properties. Use of FT-based nanocomposites is an appropriate approach to developing magnetic-recyclable and photodegradable packaging materials.

Emulsification characteristics of soy hull polysaccharides obtained by membrane separation

Membrane separation technology was used to separate and purify the microwave-assisted oxalic acid extraction of soy hull polysaccharides (MOSP) in order to obtain samples of different molecular weights. The emulsification characteristics of the MOSP were investigated including protein adsorption, polysaccharide adsorption, interfacial tension, emulsion index, and particle size; optical microscopy and Phenom electron microscopy were used to elucidate the emulsion structures. In addition, Fourier transform infrared spectroscopy (FT-IR), atomic force microscopy (AFM), and high-performance gel-filtration chromatography (HPGFC) were used to study the differences in the components and structures of MOSP in different molecular weights. The molecular weight had several important effects on the emulsifying properties of MOSP. The adsorption capacities of the emulsion droplets containing low molecular weight MOSP (L-MOSP), middle molecular weight MOSP (M-MOSP), and high molecular weight MOSP (H-MOSP) were relatively low, and those of H-MOSP were slightly higher than those of L-MOSP. With extended storage time, the particle sizes of the emulsions rich in L-MOSP, M-MOSP, and H-MOSP increased. L-MOSP, M-MOSP, and H-MOSP were mainly composed of furans. The conformation of the molecular chain was spherical. The emulsions formed with H-MOSP were the most stable.

Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides

This study was conducted to investigate the impact on the techno-functionality over sodium caseinate (NaCS) when are conjugated with soluble soybean polysaccharides (SSPS). NaCS/SSPS conjugates were prepared through the Maillard reaction using dry heating. The formation of covalent binding between NaCS and SSPS and structural changes of NaCS during glycation were confirmed via SDS-PAGE and ATR-FTIR. A positive correlation was observed between the increase in the browning index of samples and Amadori compounds formation over time, based on the colorimetric results. Emulsions stabilization using conjugates with a higher NaCS/SSPS ratio led to a decreasing trend in the droplets' size and creaming index. Meanwhile, higher viscosity and shear-thinning behavior were observed in conjugate-based emulsions. Finally, conjugates prepared with the NaCS/SSPS ratio of 9/1 at an incubation time of 24 h presented a higher pH and thermal stability and better performance in emulsion stabilization in comparison with each of the biopolymers alone.

Polysaccharide-Based Nanocomposites for Food Packaging Applications

The article presents a review of the literature on the use of polysaccharide bionanocomposites in the context of their potential use as food packaging materials. Composites of this type consist of at least two phases, of which the outer phase is a polysaccharide, and the inner phase (dispersed phase) is an enhancing agent with a particle size of 1-100 nm in at least one dimension. The literature review was carried out using data from the Web of Science database using VosViewer, free software for scientometric analysis. Source analysis concluded that polysaccharides such as chitosan, cellulose, and starch are widely used in food packaging applications, as are reinforcing agents such as silver nanoparticles and cellulose nanostructures (e.g., cellulose nanocrystals and nanocellulose). The addition of reinforcing agents improves the thermal and mechanical stability of the polysaccharide films and nanocomposites. Here we highlighted the nanocomposites containing silver nanoparticles, which exhibited antimicrobial properties. Finally, it can be concluded that polysaccharide-based nanocomposites have sufficient properties to be tested as food packaging materials in a wide spectrum of applications.

pH-sensitive soluble soybean polysaccharide/SiO2 incorporated with curcumin for intelligent packaging applications

In the present work, the effect of various concentrations of SiO2 nanoparticles (5, 10, and 15%) on physicochemical and antimicrobial properties of soluble soybean polysaccharide (SSPS)-based film was investigated. Then, the migration of SiO2 nanoparticles to ethanol as a food simulant was evaluated. Subsequently, curcumin was added to the nanocomposite formulation to sense the pH changes. Finally, the cytotoxicity of the developed packaging system was investigated. With increasing nanoparticle concentration, the film thickness, water solubility, and water vapor permeability decreased and mechanical performance of the films improved. SSPS/SiO2 nanocomposite did not show antibacterial activity. SEM analysis showed that SiO2 nanoparticles are uniformly distributed in the SSPS matrix; however, some outstanding spots can be observed in the matrix. A very homogeneous surface was observed for neat SSPS film with R a and R q values of 3.48 and 4.26, respectively. With the incorporation of SiO2 (15%) into SSPS film, R a and R q values increased to 5.67 and 5.98, respectively. Small amount of SiO2 nanoparticles was released in food simulant. The nanocomposite incorporated with curcumin showed good physical properties and antibacterial activity. A strong positive correlation was observed between TVBN content of shrimp and a* values of the films during storage time (Pearson's correlation = 0.985).

Essential Oil-Containing Polysaccharide-Based Edible Films and Coatings for Food Security Applications

The wastage of food products is a major challenge for the food industry. In this regard, the use of edible films and coatings have gained much attention due to their ability to prevent the spoilage of the food products during handling, transport, and storage. This has effectively helped in extending the shelf-life of the food products. Among the various polymers, polysaccharides have been explored to develop edible films and coatings in the last decade. Such polymeric systems have shown great promise in microbial food safety applications. The inclusion of essential oils (EOs) within the polysaccharide matrices has further improved the functional properties of the edible films and coatings. The current review will discuss the different types of polysaccharides, EOs, methods of preparing edible films and coatings, and the characterization methods for the EO-loaded polysaccharide films. The mechanism of the antimicrobial activity of the EOs has also been discussed in brief.

Smart edible films based on mucilage of lallemantia iberica seed incorporated with curcumin for freshness monitoring

The objective of the present work was first to develop a smart packaging system based on Lallemantia iberica seed gum (LISG)/curcumin and, subsequently, investigate its physicochemical characteristics and biological activity. Finally, the response of LISG/curcumin films against pH change and the spoilage of shrimp were tested. The barrier properties and mechanical performance of the films improved as the curcumin concentration increased. FT-IR analysis revealed the formation of physical interaction between LISG and curcumin. LISG/curcumin films showed a continuous and steady release of curcumin. The incorporation of curcumin into LISG matrix imparts antioxidant and antibacterial/mold activity to the films. A strong positive correlation was observed between total volatile base nitrogen (TVBN) content of shrimp and a* (redness) during storage time (Pearson correlation = 0.975). Eventually, LISG/curcumin film could be a promising smart packaging system capable of detecting food spoilage.

Ameliorate effects of soybean soluble polysaccharide on adenine-induced chronic renal failure in mice

In the present study, the kidney protection effects of soluble soybean polysaccharide (SSPS) were evaluated. To address the issues, a mice model of Chronic renal failure (CRF) was established by gavage 0.2% (w/w) adenine for 3 weeks. In vivo results showed that SSPS could change the concentrations of blood urea nitrogen (BUN), creatinine (CRE), total protein (TP) and albumin (ALB), thereby affecting kidney function. In addition, Masson histopathology analysis indicated that SSPS could decrease the area of collagen fiber in the kidney tissues of CRF mice. Moreover, the results of mRNA expression and western experiment suggested that SSPS treatment could increase the expression of transforming growth factor-β (TGF-β), Smad3 and P-Smad3, while reduce the expression of α smooth muscle actin (α-SMA) when compared with the model group. These results indicated that SSPS potentially improve kidney function through TGF/Smad pathway in CRF mice.

Polysaccharides production from soybean curd residue via Morchella esculenta

To minimize the serious environmental pollution caused by food byproducts, soybean curd residue was used as the substrate to ferment polysaccharides by Morchella esculenta. Water-soluble crude polysaccharides (CMP) were purified by different gradient concentrations (30%, 60%, and 90%) of ethanol into three precipitation fractions. The experimental results indicated that the precipitated polysaccharides by the ethanol concentration of 60% (PMP) had the highest purity, containing rhamnose, arabinose, xylose, mannose, glucose, and galactose, with the molar ratio of 0.08:0.25:0.16:0.07:0.28:1.00. The physicochemical properties were revealed by SEM, AFM, FTIR, NMR, and Congo red test. Furthermore, the measurement of antioxidant activities in vitro demonstrated that PMP exhibited higher antioxidant capacities with the dose-dependent manner than CMP and polysaccharides from unfermented soybean curd (USP). Overall, the results suggested that PMP had attractive functional activity which could be potentially utilized in functional food industries. PRACTICAL APPLICATIONS: The polysaccharides from fungi sources are increasingly being used in functional food and pharmaceutical industry. In allusion to the problem of polysaccharides fermented by edible fungi, such as low yield, high cost, and hard to controllable. Soybean curd residue (SCR), a food waste, has been successfully used for the production of polysaccharides and graded ethanol was used to enhance polysaccharides production, lower the difficulty and homologous costs of purity. The results indicated that the purified polysaccharides displayed excellent antioxidant activities on scavenging DPPH and hydroxyl radicals. The outcomes of this work can provide technical support for comprehensive utilization of SCR and references for promotion and application of polysaccharides fermented from SCR via Morchella esculenta in food and medicine fields.

Environment-friendly green composites based on soluble soybean polysaccharide: A review

The objective of the present review was to acquaint the readers with recent advances in soluble soy bean polysaccharide (SSPS)-based films. An efficient extraction method containing refining, pasteurizing and spray-drying is commonly used to extract SSPS. SSPS is a high molecular weight polysaccharide with a pectin-like structure. The predominant monosaccharide components are arabinose, galactose and galacturonic acid. Additionally, a trace amount of other monosaccharides such as glucose, fucose, rhamnose, and xylose are also present. SSPS allows us to make water-soluble, colorless, transparent, and edible films due to its high adhesive strength. The evaluation of recently published data on the development of SSPS films has demonstrated that nanoparticles can be used to improve the physicochemical characteristics of SSPS films. These nanoparticles not only reinforce the mechanical, thermal and physical properties of SSPS films, but also improve their antibacterial, anti-mold and anti-yeast activities. Hence, reinforcement of SSPS with nanoparticles is expected to open new approaches for revealing their applications in food packaging.

Characterization of a green nanocomposite prepared from soluble soy bean polysaccharide/Cloisite 30B and evaluation of its toxicity

The present paper aims to elucidate the structural, thermal and mechanical properties of soybean polysaccharide (SSPS)/Cloisite 30B. Tensile strength of the nanocomposite films improved with incorporation of nanoparticles, whereas elongation at break decreased. Surface roughness of the samples increased with the addition of nanoclay. Neat SSPS film and SSPS-1% Cloisite 30B had a relatively smooth surface with no irregularities, while for the samples containing 3 and 7% Cloisite 30B, the surface was rough. DSC analysis demonstrated that following an increase in nanoparticles content, the melting temperature of the nanocomposite elevated, whereas, glass transition temperature decreased. The results of antibacterial activity indicated that Cloisite 30B could inhibit the growth of Salmonella typhi PTCC 1609, Staphylococcus epidermis PTCC 1114 (ATCC 12228) and Listeria monocytogenes PTCC 1165. SSPS-Cloisite 30B nanocomposite could not inhibit the growth of Aspergillus niger. The results demonstrated that the migration of nanoparticles might happen into deionized water as a food simulant, but they could not migrate into bread as a food model. Furthermore, it was found that Cloisite 30B nanoparticles had cytotoxicity effect, and thus, it is recommended that Cloisite 30B/SSPS nanocomposites be used only for the packaging of solids foods such as bread.

Soluble soybean polysaccharide/TiO2 bionanocomposite film for food application

In the current study, a set of biodegradable soybean polysaccharide (SSPS) nanocomposites containing different ratios of TiO2 nanoparticles was characterized as new packaging system. X-ray diffraction (XRD) measurement showed that the crystalline structure of the TiO2 nanoparticles remained intact in the polysaccharide matrix and the surface of nanocomposites containing 1-3% TiO2 was observed morphologically uniform under scanning electron microscopy (SEM). Dynamic mechanical thermal analysis revealed that the magnitude of storage modulus was 3.62-fold higher in SPSS/TiO2 nanocomposites containing 7 wt.% of TiO2 than control SSPS indicating improvement in the physical properties of the film supposed to be utilized for food packaging. With respect to the concern over the safety of these nanocomposites, inductively coupled plasma-optical emission spectroscopy (ICP-OES) showed that no TiO2 was detected in bread samples covered by SSPS/TiO2 film and stored for 6 months. Similarly, the nanocomposite films only released a minuscule amount (21.05 ± 0.054 ppm) of TiO2 in water. TiO2 nanoparticles were found in the plasma membrane of epithelial cell line after long-term exposure (10-day) of these cells to large amounts of the free nanoparticles. SSPS/TiO2 nanocomposites showed excellent antimicrobial activity against Staphylococcus aureus PTCC 1431 (ATCC 25923), while neither anti-cancerous nor pro-cancerous activity was observed for these nanocomposites denoting their neutrality with respect to cancer suppression or progression in gastrointestinal tract. In conclusion, SSPS/TiO2 nanocomposites could be a promising packaging system for food industries' objective regarding their physical characteristics, low rate of Ti transition, and low health risk.