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Zare M, Golmakani MT, Niakousari M, Eskandari MH, Ghiasi F, Hosseini SMH. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics. J Dairy Sci 2024; 107:4308-4319. [PMID: 38490543 DOI: 10.3168/jds.2024-24140] [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: 08/29/2023] [Accepted: 01/23/2024] [Indexed: 03/17/2024]
Abstract
The effects of partial or full replacement of margarine by alginate/whey protein isolate-based olive oil emulgel on nutritional, physicochemical, mechanical, and rheological properties of processed cheese (PC) were investigated in this work. All formulated samples had the same amount of total fat, DM, and pH. According to the results of the fatty acids profile, the PC sample in which the margarine was fully replaced by the emulgel (EPC100) had the highest (49.84%) oleic acid content and showed a reduction of 23.7% in SFA compared with the control sample (EPC0; formulated just with margarine). In addition, EPC0 had the highest hardness among various cheese samples, which was also confirmed by its compact microstructure. Dynamic oscillatory measurements revealed that EPC100 had the highest crossover strain (or resistance to deformation). The high rigidity of this sample was related to the 3-dimensional structure of emulgel. According to the creep test results, EPC100 showed the lowest relative recovery (flowability). A high temperature dependency of viscoelastic moduli was observed in EPC0 at 42°C. No significant differences were observed between the color attributes and sensory properties of the various cheese samples. Alginate/whey protein isolate-based olive oil emulgel can be considered as a healthy margarine replacer in PC.
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Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
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2
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Liu S, Tang S, Lu Y, Su T, Wang Z. Preparation of Esterified Starches with Different Amylose Content and Their Blending with Polybutylene Succinate. Int J Mol Sci 2024; 25:6301. [PMID: 38928007 PMCID: PMC11203958 DOI: 10.3390/ijms25126301] [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: 04/19/2024] [Revised: 06/01/2024] [Accepted: 06/03/2024] [Indexed: 06/28/2024] Open
Abstract
Three types of starch with different amylose content were esterified and blended with polybutylene succinate (PBS) to obtain esterified manioc starch/PBS (EMS/PBS), esterified corn starch/PBS (ECS/PBS), and esterified waxy corn starch/PBS (EWS/PBS) composites. The EMS/PBS and ECS/PBS composites with high amylose content displayed typical V-type crystal structures. The original crystals of EWS, which had low amylose content, were disrupted during the esterification process. EWS exhibited the strongest interaction with PBS and the most favorable interface compatibility. The pyrolysis temperature was in order of EMS/PBS < ECS/PBS < EWS/PBS. The elongation at break of the three blends was higher than that of pure PBS. The esterification and plasticization of the EWS/PBS composite were the most comprehensive. The EWS/PBS composite showed the lowest storage modulus (G') and complex viscosity (η*). The interfacial bonding force of the composite materials increased with more amylopectin, decreasing intermolecular forces and destroying crystal structures, which decreased G' and η* and increased toughness. The EWS/PBS composite, with the least amylose content, had the best hydrophobicity and degradation performance.
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Affiliation(s)
- Shuning Liu
- School of Petrochemical Engineering, Liaoning Petrochemical University, Fushun 113001, China (S.T.); (Y.L.)
| | - Shi Tang
- School of Petrochemical Engineering, Liaoning Petrochemical University, Fushun 113001, China (S.T.); (Y.L.)
| | - Yuanhao Lu
- School of Petrochemical Engineering, Liaoning Petrochemical University, Fushun 113001, China (S.T.); (Y.L.)
| | - Tingting Su
- School of Petrochemical Engineering, Liaoning Petrochemical University, Fushun 113001, China (S.T.); (Y.L.)
| | - Zhanyong Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
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3
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Jung J, Loe CC, Zhao Y. Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather. J Food Sci 2024; 89:2857-2866. [PMID: 38532702 DOI: 10.1111/1750-3841.17039] [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: 07/30/2023] [Revised: 02/11/2024] [Accepted: 03/05/2024] [Indexed: 03/28/2024]
Abstract
The separation sheets for fruit leather are traditionally made of plastic film or wax paper, which not only leads to environmental issues but also is inconvenience to consumers. This study evaluated edible fruit leather separation sheets using food polymers, including hydroxypropyl methyl cellulose (HPMC) and incorporation of cranberry pomace water extract (CPE) for providing natural fruit pigment, flavor, and phenolics. HPMCCPE film was then further improved by incorporating hydrophobic compound (oleic acid, OA) and vitamin E (VE) via cellulose nanocrystal (CNC) Pickering emulsion (CNCP) for enhancing film hydrophobicity and nutritional benefit, respectively. The CNCP-HPMCCPE film exhibited reduced water vapor permeability (∼0.033 g mm/m2 d Pa) compared to HPMCCPE film (∼0.59 g mm/m2 d Pa) and had the least change in mass and moisture content when wrapping fruit leather for up to 2 weeks of ambient storage. The fruit leather wrapped by CNCP-HPMCCPE film showed lower weight change than those by films without CNCP due to low mass transfer between film and fruit leather. CNCP resulted in controlled release of VE into a food simulating solvent (ethanol). The developed colorful and edible fruit leather separation sheet satisfied the increased market demands on sustainable food packaging. PRACTICAL APPLICATION: Colorful and flavorful edible films made of edible polymers, fruit pomace water extract, and emulsified hydrophobic compounds with vitamin E were created. The films have the satisfactory performance to replace the conventional fruit leather separation sheet made of plastic or wax paper. The edible films can be eaten with packaged fruit leather for not only reducing packaging waste but also providing convenience and nutritional benefit to consumers. These functional edible films may also be utilized to package other food products for promoting packaging sustainability and nutritional benefit.
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Affiliation(s)
- Jooyeoun Jung
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
| | | | - Yanyun Zhao
- Department of Food Science & Technology, Oregon State University, Corvallis, Oregon, USA
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Samiee Paghaleh E, Kolvari E, Seidi F, Dashtian K. Eco-friendly and sustainable basil seed hydrogel-loaded copper hydroxide-based catalyst for the synthesis of propargylamines and tetrazoles. NANOSCALE ADVANCES 2024; 6:960-972. [PMID: 38298582 PMCID: PMC10825942 DOI: 10.1039/d3na01085f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Accepted: 01/11/2024] [Indexed: 02/02/2024]
Abstract
The broad use of propargyl amines and tetrazoles in pharmaceutical applications presents a well-established challenge. Their synthesis relies heavily on catalysis, which, in turn, has been hindered by the scarcity of stable and practical catalysts. In response to this issue, we have developed an environmentally friendly and sustainable catalyst by infusing copper hydroxide into basil seed hydrogel (Cu(OH)2-BSH), creating a 3D nanoreactor support structure. To verify the structural, physical, chemical, and morphological properties of the prepared samples, a comprehensive analysis using various techniques, including FT-IR, EDX, FE-SEM, TEM, XRD, BET, TGA, and XPS, were conducted. The results not only confirmed the presence of Cu(OH)2 but also revealed a porous structure, facilitating faster diffusion and providing a substantial number of active sites. This catalyst boasts a high surface area and can be easily recovered, making it a cost-effective, safe, and readily available option. This catalyst was applied to the synthesis of propargyl amines and tetrazoles through multi-component reactions (MCRs), achieving excellent results under mild conditions and in a remarkably short timeframe. Consequently, this work offers a straightforward and practical approach for designing and synthesizing metal hydroxides and 3D hydrogels for use in heterogeneous catalysis during organic syntheses. This can be achieved using basic and affordable starting materials at the molecular level.
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Affiliation(s)
| | - Eskandar Kolvari
- Department of Chemistry, Semnan University P. O. Box 35131-19111 Semnan Iran
| | - Farzad Seidi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University Nanjing 210037 China
| | - Kheibar Dashtian
- Department of Chemistry, Iran University of Science and Technology Tehran 16846-13114 Iran
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5
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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Wang M, Huang D, Sun Y, Chen J, Huan H, Yao G. Oxidation of sesbania gum using an octenyl succinate-esterified composite. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2159976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Mingyan Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS) / Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Hainan Haikou, P. R. China
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Dongfen Huang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Yue Sun
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Jian Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS) / Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Hainan Haikou, P. R. China
| | - Hengfu Huan
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Guanglong Yao
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS) / Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Hainan Haikou, P. R. China
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7
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Zare M, Golmakani MT, Hosseini SMH. Studying structural and rheological properties of alginate-whey protein isolate cold-set hybrid emulgels at various pH levels. J Texture Stud 2023; 54:720-735. [PMID: 37102498 DOI: 10.1111/jtxs.12761] [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: 12/29/2022] [Revised: 03/26/2023] [Accepted: 03/29/2023] [Indexed: 04/28/2023]
Abstract
Effects of different pH values (4-7) and whey protein isolate (WPI) concentrations (0.5-1.5%) were evaluated on physical, mechanical, and rheological properties of cold-set alginate-based soybean oil hybrid emulgels. The pH value changes were more effective than WPI concentration changes on emulgel properties. According to syneresis and texture profile analysis results, 1% WPI was selected as the optimum concentration. The XRD analysis showed that calcium alginate (CA) emulgel at pH 6 had a different peak at 2θ of 14.8°, likely indicating the highest amount of ion-bridging and maximum number of junction zones. The homogeneity of CA and CA + WPI emulgels (determined by image entropy analysis) decreased by pH reduction from 7 to 4, which can be related to acid-induced intermolecular interactions between alginate chains. The rheological properties of CA and CA + WPI emulgels revealed predominant elastic character (G' > G'') at different pH values. Creep test results showed that the relative recovery of emulgel prepared at pH 7 and 5 was 18.10 and 63.83%, respectively, suggesting pH reduction contributed to increase in the elastic component of material. The findings of this study can be applied for developing structured cold-set emulgels as solid fat replacers in meat and dairy products.
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Affiliation(s)
- Mahdieh Zare
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Seyed M H Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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8
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Rentería-Ortega M, Colín-Alvarez MDL, Gaona-Sánchez VA, Chalapud MC, García-Hernández AB, León-Espinosa EB, Valdespino-León M, Serrano-Villa FS, Calderón-Domínguez G. Characterization and Applications of the Pectin Extracted from the Peel of Passiflora tripartita var. mollissima. MEMBRANES 2023; 13:797. [PMID: 37755219 PMCID: PMC10536577 DOI: 10.3390/membranes13090797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 09/09/2023] [Accepted: 09/11/2023] [Indexed: 09/28/2023]
Abstract
The inadequate management of organic waste and excessive use of plastic containers cause damage to the environment; therefore, different studies have been carried out to obtain new biomaterials from agricultural subproducts. The objective of this work was to evaluate the feasibility of using the pectin extracted from the peel of Passiflora tripartita var. mollissima (PT), characterizing its type and viability for the production of edible biodegradable films. In addition, films of two thicknesses (23.45 ± 3.02 µm and 53.34 ± 2.28 µm) were prepared. The results indicated that PT is an excellent raw material for the extraction of pectin, with high yields (23.02 ± 0.02%), high galacturonic acid content (65.43 ± 2.241%), neutral sugars (ribose, xylose, glucose) and a high degree of esterification (76.93 ± 1.65%), classifying it as a high-methoxy pectin. Regarding the films, they were malleable and flexible, with a water vapor permeability from 2.57 × 10-10 ± 0.046 to 0.13 × 10-10 ± 0.029 g/s mPa according to thickness, being similar to other Passiflora varieties of edible films. The pectin extraction yield from PT makes this fruit a promising material for pectin production and its chemical composition a valuable additive for the food and pharmaceutical industries.
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Affiliation(s)
- Minerva Rentería-Ortega
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - María de Lourdes Colín-Alvarez
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - Víctor Alfonso Gaona-Sánchez
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - Mayra C. Chalapud
- Planta Piloto de Ingeniería Química–PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina;
| | - Alitzel Belém García-Hernández
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana Unidad Lerma, Lerma de Villada 52005, Mexico;
| | - Erika Berenice León-Espinosa
- Tecnológico Nacional de México/TES de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico; (M.R.-O.); (M.d.L.C.-A.); (E.B.L.-E.)
| | - Mariana Valdespino-León
- Tecnológico Nacional de México/IT Superior de Cintalapa, Carretera Panamericana Km 995, Cintalapa 30400, Mexico;
| | - Fatima Sarahi Serrano-Villa
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Ciudad de México 07738, Mexico;
| | - Georgina Calderón-Domínguez
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Departamento de Ingeniería Bioquímica, Ciudad de México 07738, Mexico;
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9
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Salehpour N, Bayatloo MR, Nojavan S. Green hydrophobic maltodextrin nanosponges for magnetic solid-phase extraction of hypothalamic peptides from plasma samples. J Chromatogr A 2023; 1706:464220. [PMID: 37523906 DOI: 10.1016/j.chroma.2023.464220] [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: 04/29/2023] [Revised: 07/03/2023] [Accepted: 07/17/2023] [Indexed: 08/02/2023]
Abstract
In this work, for the first time, magnetic-phthalated maltodextrin nanosponges (M-PAMDNSs) were synthetized and introduced as efficient and green sorbents. The integration of phthaloyl groups as hydrophobic moieties into networks of maltodextrin nanosponges provided good enrichment for hypothalamic-related peptides (HRPs). The synthesized materials were characterized by 1H nuclear magnetic resonance spectroscopy, water contact angle, attenuated total reflection-Fourier transform infrared spectroscopy, dynamic light scattering, zeta potential, pH point of zero charge, acid-base titration, field-emission scanning electron microscopy, Brunauer-Emmett-Teller, and vibrating sample magnetometer. Under the optimized conditions (sorbent amount: 5.0 mg, desorption solvent volume and type: 300 µL of methanol: H2O: trifluoroacetic acid, extraction time: 15 min, and desorption time: 10 min), the developed magnetic solid-phase extraction (MSPE) method in combination with HPLC-UV was used as a novel and sensitive analytical method for the determination of HRPs in plasma samples. The proposed MSPE-HPLC-UV method provided good linearity (1.5-500 ng mL-1 R2 ≥ 0.9988), low limits of detection (0.1-0.2 ng mL-1) and quantification (0.4-0.8 ng mL-1), desirable precision (RSD ≤ 8.8%, n ₌ 5), satisfactory enrichment factor (EFs ≥ 66.0), and well relative recoveries (92.8-108.8%). Overall, the established method effectively expanded the analytical potential of MSPE approach for the quantification of HRPs in biological samples.
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Affiliation(s)
- Niloofar Salehpour
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Evin, Tehran, Iran
| | - Mohammad Reza Bayatloo
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Evin, Tehran, Iran
| | - Saeed Nojavan
- Department of Analytical Chemistry and Pollutants, Shahid Beheshti University, Evin, Tehran, Iran.
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10
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Guan L, Ma Y, Yu F, Jiang X, Jiang P, Zhang Y, Yuan C, Huang M, Chen Z, Liu L. The recent progress in the research of extraction and functional applications of basil seed gum. Heliyon 2023; 9:e19302. [PMID: 37662748 PMCID: PMC10472252 DOI: 10.1016/j.heliyon.2023.e19302] [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: 02/01/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
Basil seed gum (BSG) is a new hydrophilic colloid of natural plant origin. Extracted from basil seeds, it possesses excellent functional characteristics in terms of emulsification, rheology, gelation, stability, and adsorption, which are just as favorable as those of certain commercial gums. Besides, BSG has been widely used in food, medicine, industry, and many other fields for its physiological functions of weight reduction, detoxification, and control of blood sugar and cholesterol as a good dietary fiber. In this paper, we analyzed and discussed the extraction procedures, composition structures, functional characteristics, and modification strategies of BSG. In addition, we summarized the latest research on the applications of BSG in different industries to provide theoretical references for the high-value processing and utilization of BSG.
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Affiliation(s)
- Lingliang Guan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Yunlong Ma
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Fulai Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Xue Jiang
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Pan Jiang
- College of Environment and Resources, Southwest University of Science and Technology, 621000, Mianyang, Sichuan Province, China
| | - Yajiao Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Chao Yuan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Mei Huang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Zhenxia Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Lei Liu
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
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11
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Farahmand M, Golmakani MT, Niakousari M, Majdinasab M, Hosseini SMH. Designing ultra-stable linseed oil-in-water Mickering emulsions using whey protein isolate cold-set microgels containing marjoram aqueous extract: Effect of pH and extract on rheological, physical, and chemical properties. Curr Res Food Sci 2023; 7:100553. [PMID: 37575130 PMCID: PMC10412869 DOI: 10.1016/j.crfs.2023.100553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 07/09/2023] [Accepted: 07/20/2023] [Indexed: 08/15/2023] Open
Abstract
In this study, whey protein isolate (WPI) cold-set microgels containing marjoram (Origanum majorana) aqueous extract (MAE) were prepared at different pHs (4.0, 5.0, and 6.0). After characterization, the microgel dispersion was used to stabilize linseed oil-in-water Mickering emulsions (MEs). The resultant MEs were then characterized in terms of physicochemical and rheological properties under the effect of pH and MAE addition. The morphology, particle size, zeta potential, and interfacial tension of microgels were affected by pH and MAE. XRD patterns showed the amorphous structure. Microgel-stabilized MEs did not reveal any significant sign of instability under gravity during 6 months of storage. All MEs had dominant elastic character. Despite the lowest zeta potential values, MEs prepared at pH 4 showed the highest physical stability against gravity but the lowest centrifugal stability against oiling off, which indicated that both viscous and elastic components are required for MEs stability. This sample had the highest apparent viscosity and the strongest viscoelastic properties. Rheological data were best fitted with Herschel-Bulkley and Power Law models. An increase in pH and presence of MAE improved the oxidative stability of MEs. The results of this study showed that WPI microgels are appropriate candidate for long-term stabilization of linseed oil-in-water MEs. The presence of MAE is useful in designing special emulsions in which the aqueous phase is partially replaced by the aqueous extract of medicinal plants.
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Affiliation(s)
- Maryam Farahmand
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Marjan Majdinasab
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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12
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Sanei A, Dashtian K, Yousefi Seyf J, Seidi F, Kolvari E. Biomass derived reduced-graphene-oxide supported α-Fe 2O 3/ZnO S-scheme heterostructure: Robust photocatalytic wastewater remediation. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 332:117377. [PMID: 36739771 DOI: 10.1016/j.jenvman.2023.117377] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 01/12/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
The emergence of new diseases and the unplanned industrialization of cities have led to new diseases and the subsequent use of antibiotics. Hence the remediation of wastewater containing antibiotics and their severe pollution has raised serious concerns in recent years. Herein coral-shaped α-Fe2O3/ZnO/reduced graphene oxide (r-GO)-like carbon heterojunction in-situ were prepared from basil seed as a sustainable biomass resource and applied for the photodegradation of the oxytetracycline (OTC) as a typical antibiotic in a helical plug flow photoreactor (HPFPR) via persulfate activation under visible light irradiation. Spectroscopy and electrochemical results confirmed the tunable band structure and quick light absorption, superior charge separation and transfer, satisfactory charge carrier lifetime, and long-term stability for the prepared photocatalyst. The 98% degradation efficiency was achieved for OTC within 90 min fitted by a first-order kinetic model with the rate constant of 0.1248 min-1. The finding proves that HPFPR exhibited a higher degradation rate of OTC by 2.3 times compared to the batch reactor. The 3D computational fluid dynamics (CFD) model confirmed the outstanding performance of the HPFPR. Scavenging experiments integrated with mott Schottky and DRS results revealed that rGO intensifies the S-scheme charge carrier transfer and built-in electric field and reduces the recombination. Finally, this work has substantial potential for the in-situ synthesis of environmental-friendly and large-scale metal oxide heterojunctions in natural carbon supports as well as scale-up and gives novel insights from molecular and engineering points of view into the wastewater remediation processes and clean water production.
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Affiliation(s)
- Armin Sanei
- Department of Chemistry, Semnan University, P.O. Box 35131-19111, Semnan, Iran
| | - Kheibar Dashtian
- Department of Chemistry, Iran University of Science and Technology, Tehran, 16846-13114, Iran
| | - Jaber Yousefi Seyf
- Department of Chemical Engineering, Hamedan University of Technology, Hamedan, Iran
| | - Farzad Seidi
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources and International Innovation Center for Forest Chemicals and Materials, Nanjing Forestry University, Nanjing, 210037, China
| | - Eskandar Kolvari
- Department of Chemistry, Semnan University, P.O. Box 35131-19111, Semnan, Iran.
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13
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Kou T, Faisal M, Song J, Blennow A. Stabilization of emulsions by high-amylose-based 3D nanosystem. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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14
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Bahraminejad S, Mousavi M, Askari G, Gharaghani M. Effect of octenylsuccination of alginate on structure, mechanical and barrier properties of alginate-zein composite film. Int J Biol Macromol 2023; 226:463-472. [PMID: 36481339 DOI: 10.1016/j.ijbiomac.2022.12.019] [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: 09/11/2022] [Revised: 11/06/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
This study examines the effect of the chemical modification of alginate (ALG) by octenyl succinic anhydride (OSA) on the physical, mechanical, and barrier properties of the alginate-zein blend film. To reach this goal, the effect of the degree of substitution (DS) of the modified-ALG (OS-ALG) was assessed on the physical, mechanical, and barrier properties of the fabricated composite films. As confirmed by FTIR and XRD, the hydrophobic nature of OS-ALG facilitated the miscibility of OS-ALG-zein than ALG-zein. Moreover, scanning electron microscope (SEM) images confirmed the FTIR and XRD results. Furthermore, the substitution of ALG with OS-ALG in the blend films can significantly improve the water resistance and mechanical strength of the samples. The OSA-modification of ALG increased the water contact angle while decreasing the solubility, moisture content, extensibility, and water vapor permeability. Finally, the OS-ALG (DS = 0.034) and zein would be considered as a new source for the fabrication of biodegradable composite films with excellent structural and barrier properties.
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Affiliation(s)
- Sajjad Bahraminejad
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
| | - Gholamreza Askari
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran.
| | - Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Engineering and Technology, University of Tehran, Karaj, 31587-77871, Iran
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15
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Hashemi Gahruie H, Eskandari MH, Sadeghi R, Hosseini SMH. Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D 3 and Tannic Acid. Foods 2022; 12:foods12010071. [PMID: 36613285 PMCID: PMC9818373 DOI: 10.3390/foods12010071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/17/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022] Open
Abstract
The purpose of this work was to first investigate the impact of cold plasma (CP) treatment, performed at various times (0-30 min), on the characteristics of basil seed gum (BSG), as well as the fabrication of functional edible films with the modified BSG. FT-IR spectra of CP-treated BSG revealed change at 1596 and 1718 cm-1, indicating the formation of carbonyl groups. Both untreated and CP-modified BSG dispersions showed shear-thinning behavior with a higher apparent viscosity for the CP-modified dispersions at studied temperatures. Untreated BSG dispersion and the one treated by CP for 10 min revealed time-independent behavior, while those treated for 20 and 30 min showed a rheopectic behavior. CP-modified BSG dispersion had higher G', G″, and complex viscosity than untreated BSG. Higher contact angle for the CP-modified BSG suggested enhanced hydrophobic nature, while the surface tension was lower compared to the untreated BSG. SEM micrographs revealed an increase in the surface roughness of treated samples. Moreover, modified BSG was successfully used for the preparation of edible film incorporating tannic acid and vitamin D3-loaded nanophytosomes with high stability during storage compared to the free form addition. The stability of encapsulated forms of vitamin D3 and tannic acid was 39.77% and 38.91%, more than that of free forms, respectively. In conclusion, CP is an appropriate technique for modifying the properties of BSG and fabrication of functional edible films.
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Affiliation(s)
- Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
| | - Rohollah Sadeghi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Seyed Mohammad Hashem Hosseini
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran
- Correspondence:
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16
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Zhao L, Tong Q, Geng Z, Liu Y, Yin L, Xu W, Rehman A. Recent advances of octenyl succinic anhydride modified polysaccharides as wall materials for nano-encapsulation of hydrophobic bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6183-6192. [PMID: 35532302 DOI: 10.1002/jsfa.11984] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/30/2022] [Accepted: 05/09/2022] [Indexed: 06/14/2023]
Abstract
Polysaccharides can be esterified with octenyl succinic anhydride (OSA) to form derivatives with amphiphilic properties. The general preparation methods of OSA-polysaccharides are described, especially the aqueous method. The new hydrophobic groups introduced result in OSA-polysaccharides showing higher interfacial properties, better emulsifying stability, higher viscosity, and lower digestibility. There have been advances in the development of OSA-polysaccharides-based nano-encapsulation systems for hydrophobic bioactive compounds in recent years. Nano-encapsulation systems are formed through nanoemulsions, nanocapsules, nanoparticles, micelles, vesicles, molecular inclusion complexes, and so on. This review aims to describe the preparation methods, the structure characterizations, and the physicochemical properties of OSA-polysaccharides as encapsulating agents. In addition, the focus is on the different nano-encapsulation systems based on OSA-polysaccharides as wall materials. Future perspectives will concern OSA-polysaccharides-based nano-encapsulation systems with optimized functional properties for providing higher bioavailability and targeted delivery of various hydrophobic bioactive compounds. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Li Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ziwei Geng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Lichen Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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17
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Long H, Bi Y, Pu L, Xu W, Xue H, Fu G, Prusky D. Preparation of chitosan/ fennel seed essential oil/ starch sodium octenyl succinate composite films for apple fruit preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Ghiasi F, Golmakani MT. Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Liu R, Zhang R, Zhai X, Li C, Hou H, Wang W. Effects of beeswax emulsified by octenyl succinate starch on the structure and physicochemical properties of acid-modified starchfilms. Int J Biol Macromol 2022; 219:262-272. [PMID: 35931295 DOI: 10.1016/j.ijbiomac.2022.07.235] [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: 05/27/2022] [Revised: 07/15/2022] [Accepted: 07/30/2022] [Indexed: 11/28/2022]
Abstract
This work aimed to develop a novel strategy to modulate the distribution of beeswax in acid-modified starch films via tuning octenyl succinate starch (OSS) ratios and to elucidate their structure-property relationships. The apparent viscosity and storage modulus of the film-forming solution decreased with the increase of OSS ratio. Attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy revealed that the hydrogen bond in the film-forming network was cleaved with the presence of OSS. Scanning electron microscope (SEM), atomic force microscope (AFM), and X-ray diffraction (XRD) demonstrated that OSS ratio had an obvious effect on the formation and distribution of beeswax crystal particles. Uniform distribution of beeswax effectively enhanced the hydrophobicity and water barrier properties of films and performed preferable elongation at break but at the expense of tensile strength and optical properties. The films with higher OSS ratio (>12 %) presented higher thermal stability. This study provides new information on the rational design of emulsified films to obtain desirable physicochemical properties by tuning the distribution of beeswax.
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Affiliation(s)
- Ruiping Liu
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Rui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Xiaosong Zhai
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Engineering and Technology Center for Grain Processing of Shandong Province, Tai'an, PR China.
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20
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Polysaccharides: Sources, Characteristics, Properties, and Their Application in Biodegradable Films. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3030029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Biodegradable films emerge as alternative biomaterials to conventional packaging from fossil sources, which, in addition to offering protection and increasing the shelf life of food products, are ecologically sustainable. The materials mostly used in their formulation are based on natural polysaccharides, plasticizing agents, and bioactive components (e.g., antimicrobial agents or antioxidants). The formulation of biodegradable films from polysaccharides and various plasticizers represents an alternative for primary packaging that can be assigned to specific food products, which opens the possibility of having multiple options of biodegradable films for the same product. This review describes the main characteristics of the most abundant polysaccharides in nature and highlights their role in the formulation of biodegradable films. The compilation and discussion emphasize studies that report on the mechanical and barrier properties of biodegradable films when made from pure polysaccharides and when mixed with other polysaccharides and plasticizing agents.
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21
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Murić BD, Pantelić DV, Radmilović MD, Savić-Šević SN, Vasović VO. Characterization and Optimization of Real-Time Photoresponsive Gelatin for Direct Laser Writing. Polymers (Basel) 2022; 14:polym14122350. [PMID: 35745926 PMCID: PMC9229905 DOI: 10.3390/polym14122350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 05/31/2022] [Accepted: 06/05/2022] [Indexed: 12/10/2022] Open
Abstract
There is an abundance of plastic materials used in the widest range of applications, such as packaging, machine parts, biomedical devices and components, etc. However, most materials used today are non-decomposable in the environment, producing a huge burden on ecosystems. The search for better, safer alternatives is still on. Here we present a detailed analysis of a simple, cheap, non-toxic, even edible, eco-friendly material, which can be easily manufactured, laser patterned and used for the fabrication of complex structures. The base substance is gelatin which is made photoresponsive by adding plasticizers and sensitizers. The resulting films were analyzed with respect to their optical, thermal and mechanical properties, which can be modified by a slight variation of chemical composition. The material is optimized for rapid laser-manufacturing of elastic microstructures (lenses, gratings, cantilevers, etc.) without any waste or residues. Overall, the material properties were tailored to increase photothermal responsivity, improve the surface quality and achieve material homogeneity, transparency and long-term stability (as verified using electron microscopy, infrared spectroscopy and differential scanning calorimetry).
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Affiliation(s)
- Branka D. Murić
- Institute of Physics, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia; (D.V.P.); (M.D.R.); (S.N.S.-Š.)
- Correspondence:
| | - Dejan V. Pantelić
- Institute of Physics, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia; (D.V.P.); (M.D.R.); (S.N.S.-Š.)
| | - Mihajlo D. Radmilović
- Institute of Physics, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia; (D.V.P.); (M.D.R.); (S.N.S.-Š.)
| | - Svetlana N. Savić-Šević
- Institute of Physics, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia; (D.V.P.); (M.D.R.); (S.N.S.-Š.)
| | - Vesna O. Vasović
- Western Serbia Academy of Applied Studies, Užice Department, Trg Svetog Save 34, 31000 Užice, Serbia;
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22
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Rostamabadi MM, Falsafi SR, Nishinari K, Rostamabadi H. Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Crit Rev Food Sci Nutr 2022; 63:9937-9960. [PMID: 35587167 DOI: 10.1080/10408398.2022.2076065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.
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Affiliation(s)
- Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
- Food Hydrocolloid International Science and Technology, Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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23
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Wu Z, Li H, Zhao X, Ye F, Zhao G. Hydrophobically modified polysaccharides and their self-assembled systems: A review on structures and food applications. Carbohydr Polym 2022; 284:119182. [DOI: 10.1016/j.carbpol.2022.119182] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 12/27/2021] [Accepted: 01/21/2022] [Indexed: 01/05/2023]
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24
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Toumi S, Yahoum MM, Lefnaoui S, Hadjsadok A. Synthesis and physicochemical evaluation of octenylsuccinated kappa-carrageenan: Conventional versus microwave heating. Carbohydr Polym 2022; 286:119310. [DOI: 10.1016/j.carbpol.2022.119310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/27/2022] [Accepted: 03/01/2022] [Indexed: 11/02/2022]
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25
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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26
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Zhou L, Li Z, Yi Y, Tsang EP, Fang Z. Increasing the electron selectivity of nanoscale zero-valent iron in environmental remediation: A review. JOURNAL OF HAZARDOUS MATERIALS 2022; 421:126709. [PMID: 34315021 DOI: 10.1016/j.jhazmat.2021.126709] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 07/06/2021] [Accepted: 07/18/2021] [Indexed: 06/13/2023]
Abstract
Nanoscale zero-valent iron nanoparticles (nZVI) have been used for groundwater remediation and wastewater treatment due to their high reactivity, high adsorption capacity and nontoxicity. However, side reactions generally occur in tandem with the target contaminants removal process, resulting in poor electron selectivity (ES) of nZVI, and subsequently restricting its commercial application. Major efforts to increase ES of nZVI have been made in recent years. This review's objective is to provide a progress report on the significant developments in nZVI's ES during the past decade. Firstly, the definition of ES and its quantification approaches were documented, and the intrinsic (i.e. particle size, crystallinity, and surface area) and extrinsic factors (i.e. solutions pH, target contaminant concentration, and presence of co-contaminants) affecting the ES of nZVI were reported. The latest techniques for increasing ES were summarized in detail, with reference made to sulfidation, magnetization, carbon loading and other features. Then the mechanisms of those strategies for ES enhancement were described. Finally, some constructive suggestions on future research directions concerning nZVI's ES in the future were proposed.
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Affiliation(s)
- Long Zhou
- School of Environment, South China Normal University, University Town, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, South China Normal University, Guangzhou 510006, China; Guangdong Technology Research Center for Ecological Management and Remediation of Water System, Guangzhou 510006, China
| | - Zheng Li
- School of Environment, South China Normal University, University Town, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, South China Normal University, Guangzhou 510006, China; Guangdong Technology Research Center for Ecological Management and Remediation of Water System, Guangzhou 510006, China
| | - Yunqiang Yi
- School of Environment, South China Normal University, University Town, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, South China Normal University, Guangzhou 510006, China; Guangdong Technology Research Center for Ecological Management and Remediation of Water System, Guangzhou 510006, China.
| | - Eric Pokeung Tsang
- Dept. Sci. & Environment Studies, The Education University of Hong Kong, 00852 Hong Kong, China
| | - Zhanqiang Fang
- School of Environment, South China Normal University, University Town, Guangzhou 510006, China; Guangdong Provincial Key Laboratory of Chemical Pollution and Environmental Safety & MOE Key Laboratory of Theoretical Chemistry of Environment, South China Normal University, Guangzhou 510006, China; Guangdong Technology Research Center for Ecological Management and Remediation of Water System, Guangzhou 510006, China.
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27
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Development and characterization of gelatin and Persian gum composite edible films through complex coacervation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112422] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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28
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Singh R, Singh S, Saxena D. Systematic Evaluation and Studies on the Effect of Octenyl Succinic Anhydride Treatment on Structural, Functional, Morphological, and Flow Properties of Underutilized
Chenopodium album
Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Renuka Singh
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
| | - Sukhcharn Singh
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
| | - D.C. Saxena
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
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29
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Omar-Aziz M, Gharaghani M, Hosseini SS, Khodaiyan F, Mousavi M, Askari G, Kennedy JF. Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107047] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Ghiasi F, Eskandari MH, Golmakani MT, Hashemi Gahruie H, Zarei R, Naghibalhossaini F, Hosseini SMH. A novel promising delivery system for cuminaldehyde using gelled lipid nanoparticles: Characterization and anticancer, antioxidant, and antibacterial activities. Int J Pharm 2021; 610:121274. [PMID: 34752917 DOI: 10.1016/j.ijpharm.2021.121274] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 10/19/2022]
Abstract
This work aimed to develop a novel nanoencapsulation system for food colloidal formulations using gelled lipid nanoparticles (GLNs) to improve the functionality, stability, and bioactivity of cuminaldehyde as a highly volatile and poor hydrophilic food additive. Cuminaldehyde-loaded GLNs with diameters of 117-138 nm were fabricated through a hot emulsification process with monoglyceride (10 and 15 g/100 g lipid phase) as a lipid gelator at two concentrations of cuminaldehyde (500 and 1000 mg/L). All samples remained stable towards macroscopic phase separation and creaming during 28 days of storage at 4 °C, which could be related to the rigid structure of dispersed particles in the gelled state and retarding droplet movement. Moreover, all samples were stable to creaming after subjecting to the environmental changes including temperature (30, 60, and 90 °C for 30 min), ionic strength (100, 200, and 300 mM NaCl), and pH (3, 5, and 7). Measurement of apparent viscosity showed non-Newtonian shear thinning nature in all samples, which was more pronounced at higher concentrations of the gelator. Interestingly, higher cytotoxic effects of cuminaldehyde against human lung and colorectal cancer cells were observed after encapsulation within GLNs. However, weak toxicity was also found against normal peripheral blood mononuclearcells.On the other hand, the antioxidant activity and lipid oxidation stability were improved by increasing cuminaldehyde concentration, while it was reduced at higher monoglyceride concentration. All samples exhibited stronger antibacterial activity against Bacillus cereus than Eschershia coli. These findings suggest the significant potential benefits of GLNs as novel nanocarriers to enrich various food and beverage formulations with essential oils, flavors, and aromas.
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Affiliation(s)
- Fatemeh Ghiasi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad Hadi Eskandari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Hadi Hashemi Gahruie
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Reza Zarei
- Department of Biochemistry, Shiraz University of Medical Sciences School of Medicine, Shiraz, Iran
| | - Fakhraddin Naghibalhossaini
- Department of Biochemistry, Shiraz University of Medical Sciences School of Medicine, Shiraz, Iran; Autoimmune Research Center, Shiraz University of Medical Sciences School of Medicine, Shiraz, Iran
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31
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Marand SA, Alizadeh Khaledabad M, Almasi H. Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02724-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Ershadi A, Azizi MH, Najafian L. Incorporation of high fructose corn syrup with different fructose levels into biscuit: An assessment of physicochemical and textural properties. Food Sci Nutr 2021; 9:5344-5351. [PMID: 34646506 PMCID: PMC8497837 DOI: 10.1002/fsn3.2452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 05/24/2021] [Accepted: 05/28/2021] [Indexed: 12/13/2022] Open
Abstract
This study examined the effects of different concentrations of high-fructose corn syrup (HFCS, 28%, 44%, 55%) used in biscuit formulation on the hydroxymethyl furfural (HMF) acrylamide content, and textural properties were investigated and compared with invert sugar and sucrose-incorporated samples. No significant difference in the chemical composition (moisture, fat, protein, and ash) among different samples was noted based on the results. The highest L* was associated with a control sample containing sugar and invert sugar, although an increase in F55 content decreased the L* value significantly (p < .05). The highest hardness value was correlated with control samples (6.5 N), although the sample with 12.5% F42 and 25% F55 demonstrated lower hardness 6.27 N, and the lowest hardness value (3.97 N) was related to the sample containing 12.5% F42 and 25% F28. The amounts of water activity of all samples were in the range of 0.22 to 0.29, with the highest amount related to the control sample. The SEM images showed a uniform surface with several holes for all the biscuits. The highest and lowest (HMF) levels were related to the samples containing 25% F55 (46.04) and 12.5% F42 with 2.36 ppm. The control sample with the acrylamide amount of 28.50 ppb and the sample containing 12.5% F42 and 25% F55 with the acrylamide amount of 27.33 ppb showed the highest acrylamide content.
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Affiliation(s)
- Arash Ershadi
- Department of Food Science and TechnologySari BranchIslamic Azad UniversitySariIran
| | - Mohammad Hossein Azizi
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Leila Najafian
- Department of Food Science and TechnologySari BranchIslamic Azad UniversitySariIran
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33
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Preparation and Characterization of κ-Carrageenan Modified with Maleic Anhydride and Its Application in Films. Mar Drugs 2021; 19:md19090486. [PMID: 34564148 PMCID: PMC8471587 DOI: 10.3390/md19090486] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 12/03/2022] Open
Abstract
In this work, the physicochemical properties of maleic anhydride (MAH)-modified κ-carrageenan (κCar) (MC) were characterized and compared with those of native κ-carrageenan (NC). The Fourier transform infrared spectrum of MC exhibited that κCar was successfully modified. Thermogravimetric analysis indicated that the thermal stability of MC was decreased. When the degree of substitution was 0.032, MC exhibited a low gel strength (759 g/cm2), gelling temperature (33.3 °C), and dehydration rate (60.3%). Given the excellent film-forming ability of κCar, MC films were then prepared and were found to have better mechanical and barrier properties (UV and water) than NC films. With regard to optical properties, MC films could completely absorb UV light in the range of 200–236 nm. The water contact angle of MC films was higher than that of NC films. Moreover, the elongation at break increased from 26.9% to 163%. These physicochemical property changes imply that MC can be employed in polysaccharide-based films.
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34
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Dalal SR, Hussein MH, El-Naggar NEA, Mostafa SI, Shaaban-Dessuuki SA. Characterization of alginate extracted from Sargassum latifolium and its use in Chlorella vulgaris growth promotion and riboflavin drug delivery. Sci Rep 2021; 11:16741. [PMID: 34408229 PMCID: PMC8373903 DOI: 10.1038/s41598-021-96202-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Accepted: 08/04/2021] [Indexed: 02/07/2023] Open
Abstract
Alginates derived from macroalgae have been widely used in a variety of applications due to their stability, biodegradability and biocompatibility. Alginate was extracted from Egyptian Sargassum latifolium thallus yielding 17.5% w/w. The chemical composition of S. latifolium is rich in total sugars (41.08%) and uronic acids (47.4%); while, proteins, lipids and sulfates contents are 4.61, 1.13 and 0.09%, respectively. NMR, FTIR and TGA analyses were also performed. Crystallinity index (0.334) indicates alginate semicrystalline nature. Sodium alginate hydrolysate was evaluated as Chlorella vulgaris growth promoter. The highest stimulation (0.7 g/L biomass) was achieved by using 0.3 g/L alginate hydrolysate supplementation. The highest total soluble proteins and total carbohydrates were 179.22 mg/g dry wt and 620.33 mg/g dry wt, respectively. The highest total phenolics content (27.697 mg/g dry wt.), guaiacol peroxidase activity (2.899 µmol min-1 g-1) were recorded also to 0.3 g/L alginate hydrolysate supplementation. Riboflavin-entrapped barium alginate-Arabic gum polymeric matrix (beads) was formulated to achieve 89.15% optimum drug entrapment efficiency (EE%). All formulations exhibited prolonged riboflavin release over 120 min in simulated gastric fluid, followed Higuchi model (R2 = 0.962-0.887) and Korsmeyer-Peppas model with Fickian release (n ranges from 0.204 to 0.3885).
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Affiliation(s)
- Shimaa R Dalal
- Botany Department, Faculty of Science, Mansoura University, Mansoura, Egypt
| | - Mervat H Hussein
- Botany Department, Faculty of Science, Mansoura University, Mansoura, Egypt
| | - Noura El-Ahmady El-Naggar
- Department of Bioprocess Development, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, Alexandria, 21934, Egypt.
| | - Sahar I Mostafa
- Chemistry Department, Faculty of Science, Mansoura University, Mansoura, Egypt
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35
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Behjati J, Yazdanpanah S. Nanoemulsion and emulsion vitamin D 3 fortified edible film based on quince seed gum. Carbohydr Polym 2021; 262:117948. [PMID: 33838825 DOI: 10.1016/j.carbpol.2021.117948] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 10/21/2022]
Abstract
In this research, emulsions and nanoemulsions containing two concentrations of vitamin D were added to quince seed gum film and its properties were examined. Incorporation of emulsified oil droplets to the films structure was confirmed by FTIR. It was observed that presence of emulsion and nanoemulsion in the films, increased their thickness, opacity, and hydrophobicity and interaction of the gum chains with water molecules was decreased and so, water vapor permeability, water solubility, and moisture content decreased. Due to the penetration of oil molecules to the chain, the resultant films had higher elongation at break and lower tensile strength. SEM micrographs of samples showed instability of the oil droplets within the matrix. Vitamin content during 14 days of storage showed that it was more stable at lower concentration and in the nanoemulsion compared to emulsion. So, quince seed gum films containing vitamin can be introduces as an ideal edible packaging.
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Affiliation(s)
- Javad Behjati
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Sedigheh Yazdanpanah
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
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36
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Khezerlou A, Zolfaghari H, Banihashemi SA, Forghani S, Ehsani A. Plant gums as the functional compounds for edible films and coatings in the food industry: A review. POLYM ADVAN TECHNOL 2021. [DOI: 10.1002/pat.5293] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Arezou Khezerlou
- Students Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Hajar Zolfaghari
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Seyed Alireza Banihashemi
- Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Samira Forghani
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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37
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Combined effects of octenylsuccination and beeswax on pullulan films: Water-resistant and mechanical properties. Carbohydr Polym 2021; 255:117471. [DOI: 10.1016/j.carbpol.2020.117471] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 11/24/2020] [Accepted: 11/24/2020] [Indexed: 01/09/2023]
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38
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Toumi S, Yahoum MM, Lefnaoui S, Hadjsadok A. Synthesis, characterization and potential application of hydrophobically modified carrageenan derivatives as pharmaceutical excipients. Carbohydr Polym 2021; 251:116997. [DOI: 10.1016/j.carbpol.2020.116997] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 08/21/2020] [Accepted: 08/23/2020] [Indexed: 01/26/2023]
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39
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Chen H, Chen F, Xiao Q, Cai M, Yang Q, Weng H, Xiao A. Structure and physicochemical properties of amphiphilic agar modified with octenyl succinic anhydride. Carbohydr Polym 2021; 251:117031. [PMID: 33142590 DOI: 10.1016/j.carbpol.2020.117031] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/16/2020] [Accepted: 08/30/2020] [Indexed: 11/25/2022]
Abstract
A novel amphiphilic agar with high transparency and freeze-thaw stability was prepared using octenyl succinic anhydride (OSA). Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy confirmed that the hydrophobic OS groups were successfully introduced in OSA-modified agar (OSAR) backbone. The OSAR showed higher emulsion stability and oil loading capacity than the native agar (NA). Compared with gel transparency (47.1 %), syneresis (42.1 %) of NA, OSAR exhibited high gel transparency (80 %) and low syneresis (3.3 %) when the degree of substitution (DS) was 0.06 and 0.12, respectively. Meanwhile, the OSAR showed a decreased interface tension and average molecular weight after modification. Thermogravimetric analysis indicated the thermal stability of OSAR was decreased, while texture profile analysis showed the springiness of the OSAR gel was enhanced. Dynamic rheology measurements revealed the OSAR with low gel strength displayed more liquid-like properties. Moreover, the OSAR exhibited lower turbidity and melting temperatures than the NA.
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Affiliation(s)
- Huijing Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Fuquan Chen
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Qiong Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Menghao Cai
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, 130 Meilong Road, Shanghai 200237, China
| | - Qiuming Yang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Huifen Weng
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; National R&D Center for Red Alga Processing Technology, Xiamen, Fujian Province 361021, China; Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, Fujian Province 361021, China.
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40
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Silva SCCC, Braz EMA, Brito CARS, Alves MMM, Carvalho FAA, Barreto HM, Oliveira AL, Silva DA, Silva-Filho EC. Phthalic anhydride esterified chicha gum: characterization and antibacterial activity. Carbohydr Polym 2021; 251:117077. [PMID: 33142620 DOI: 10.1016/j.carbpol.2020.117077] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 09/01/2020] [Accepted: 09/07/2020] [Indexed: 01/10/2023]
Abstract
The objective of this research was to modify chicha gum with phthalic anhydride to obtain a new biologically active material. The chemical modification of the gum structure was proven through FTIR, elemental analysis, XRD, TG, and DSC. The derived materials demonstrated excellent inhibitory effect against P. aeruginosa and K. pneumoniae species (rating 100% inhibition) and could also inhibit Escherichia coli growth. The best antimicrobial activity observed for the derivatives suggests that chicha gum hydrophobization due to the addition of phthalic groups improved the interaction of these derivatives with bacterial cell wall components. On the other hand, the derivatives increased CC50 in macrophages but did not present acute toxicity or hemolytic activity, indicating that they are promising for use in prophylaxis or treatment of infections caused by Gram-negative bacteria.
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Affiliation(s)
- Solranny Carla Cavalcante Costa Silva
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil; Universidade Estadual do Piauí, Campus Professor Ariston Dias Lima, São Raimundo Nonato, PI CEP: 64770-000, Brazil
| | - Elton Marks Araujo Braz
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Carla Adriana Rodrigues Sousa Brito
- Laboratório de Pesquisa em Microbiologia, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portella, Teresina, PI CEP 64049-550, Brazil
| | - Michel Muálem Moraes Alves
- Núcleo de Pesquisa em Plantas Medicinais - NPPM, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil; Departamento de Morfofisiologia Veterinária, Centro de Ciências Agrárias, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Fernando Aécio Amorim Carvalho
- Núcleo de Pesquisa em Plantas Medicinais - NPPM, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Humberto Medeiros Barreto
- Laboratório de Pesquisa em Microbiologia, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portella, Teresina, PI CEP 64049-550, Brazil
| | - Ana Leite Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Durcilene Alves Silva
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Edson C Silva-Filho
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
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41
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Jahromi M, Niakousari M, Golmakani MT, Mohammadifar MA. Physicochemical and structural characterization of sodium caseinate based film-forming solutions and edible films as affected by high methoxyl pectin. Int J Biol Macromol 2020; 165:1949-1959. [DOI: 10.1016/j.ijbiomac.2020.10.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 07/05/2020] [Accepted: 10/07/2020] [Indexed: 12/11/2022]
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42
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Zhao L, Tong Q, Wang H, Liu Y, Xu J, Rehman A. Emulsifying properties and structure characteristics of octenyl succinic anhydride-modified pullulans with different degree of substitution. Carbohydr Polym 2020; 250:116844. [DOI: 10.1016/j.carbpol.2020.116844] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2020] [Revised: 07/28/2020] [Accepted: 07/28/2020] [Indexed: 11/27/2022]
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43
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Gharaghani M, Mousavi M, Khodaiyan F, Yarmand MS, Omar-Aziz M, Hosseini SS. Octenyl succinylation of kefiran: Preparation, characterization and functional properties. Int J Biol Macromol 2020; 166:1197-1209. [PMID: 33157131 DOI: 10.1016/j.ijbiomac.2020.11.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 10/09/2020] [Accepted: 11/01/2020] [Indexed: 11/16/2022]
Abstract
In this study, kefiran was esterified with octenyl succinic anhydride (OSA). The esterification reaction variables including pH (8.5), kefiran concentration (5% (w/w)), OSA concentration (12% (w/w)), temperature (~38 °C) and reaction time (~80 min) were found as optimum points to achieve the maximum degree of substitution (DS) (0.041 ± 0.002). Kefiran-OSA samples with DS of 0.021 (FDA suggested DS) and 0.041 (maximum DS) were prepared and compared with unmodified kefiran in all experiments. FTIR and 1H NMR spectroscopies proved the grafting of OSA on kefiran structure. XRD analysis revealed that with increase in DS, the physical state of kefiran to be more amorphous. In addition, the esterification modification led to a decrease in the degradation temperature and an increase in the apparent viscosity based on the obtained data from thermal analysis and viscosity measurement. The results of the foaming and emulsifying properties confirmed the improvement in surface properties of the modified kefiran. The frequency sweep test illustrated that with an increase in DS, the viscoelastic behavior of the kefiran cryogels to be more viscous. It can finally be stated that the modification with OSA was a high potential strategy to extend the industrial applications of the kefiran.
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Affiliation(s)
- Mohammad Gharaghani
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Saeid Yarmand
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Maedeh Omar-Aziz
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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44
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The effects of fatty acids chain length on the techno-functional properties of basil seed gum-based edible films. Int J Biol Macromol 2020; 160:245-251. [DOI: 10.1016/j.ijbiomac.2020.05.136] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 01/13/2023]
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45
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Braz EMA, Silva SCCC, Brito CARS, Carvalho FAA, Alves MMM, Barreto HM, Silva DA, Magalhães R, Oliveira AL, Silva-Filho EC. Modified chicha gum by acetylation for antimicrobial and antiparasitic applications: Characterization and biological properties. Int J Biol Macromol 2020; 160:1177-1188. [PMID: 32479951 DOI: 10.1016/j.ijbiomac.2020.05.219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/14/2020] [Accepted: 05/26/2020] [Indexed: 01/02/2023]
Abstract
It was developed a material to act as an antimicrobial and antiparasitic agent through a modification reaction in the gum structure extracted from the plant Sterculia striata. This material was characterized, the oxidant activity was evaluated and the antimicrobial activity against Candida albicans, Escherichia coli, Pseudomonas aeruginosa, Salmonella Typhimurium and Klebsiella pneumoniae was investigated, in addition to the effect against Leishmania amazonensis, testing its acute toxicity and its cytotoxicity in human cells. Characterization techniques proved the success of chemical modification. The modification led to an increase in antioxidant activity, with excellent antibacterial activity, reaching almost 100% inhibition for P. aeruginosa and S. Typhimurium, and inhibitory effect above 70% against L. amazonensis, with an affinity far superior to the parasite than macrophages. The derivative showed no acute toxicity, it was non-hemolytic, increased cell viability in macrophages and fibroblasts, and stimulated cell proliferation of keratinocytes, thus being a strong candidate to be used as an antimicrobial and antiparasitic agent in biomedical applications.
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Affiliation(s)
- Elton Marks Araujo Braz
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Solranny Carla Cavalcante Costa Silva
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil; Universidade Estadual do Piauí, Campus Professor Ariston Dias Lima, São Raimundo Nonato, PI CEP: 64770-000, Brazil
| | - Carla Adriana Rodrigues Sousa Brito
- Laboratório de Pesquisa em Microbiologia, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portella, Teresina, PI CEP 64049-550, Brazil
| | - Fernando Aécio Amorim Carvalho
- Núcleo de Pesquisa em Plantas Medicinais - NPPM, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Michel Muálem Moraes Alves
- Núcleo de Pesquisa em Plantas Medicinais - NPPM, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Humberto Medeiros Barreto
- Laboratório de Pesquisa em Microbiologia, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portella, Teresina, PI CEP 64049-550, Brazil
| | - Durcilene Alves Silva
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil
| | - Rui Magalhães
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana Leite Oliveira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Edson C Silva-Filho
- Laboratório Interdisciplinar de Materiais Avançados - LIMAV, Universidade Federal do Piauí, Campus ministro Petrônio Portela, Teresina, PI CEP 64049-550, Brazil.
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Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8883916] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional properties as an emulsifier, thickening agent, and binding and stabilizing component in food and drug industries. The backbone of gum Cordia is composed of (1-2)-linked L-arabinofuranosyl and (1–6)-linked D-glucopyranosyl residues. This manuscript reviews the technofunctional properties and applications of gum Cordia in food systems. Particularly, our focus has been given to its application as a natural source for the formation of edible films and coatings for increasing the shelf life of food products and for the food preservation as a potential ingredient in formulation. The future research perspectives are also highlighted.
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Chitosan-Based Coatings Incorporated with Cinnamon and Tea Extracts to Extend the Fish Fillets Shelf Life: Validation by FTIR Spectroscopy Technique. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8865234] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate the effect of active coatings prepared from the chitosan on the quality parameters of fish fillets. Antimicrobial and antioxidant properties were improved by addition of tea and cinnamon extracts. Different quality parameters including free fatty acids (FFA), thiobarbituric acid value (TBA), trimethylamine (TMA), total volatile basic nitrogen (TVBN), whiteness, and pH of coated and noncoated samples were evaluated during storage for 20 d at 5 ± 1°C. Moreover, FTIR characterization (i.e., wavenumber and absorbance values) was used to investigate the oxidative stability. Extracts addition to chitosan coating had noticeable influence on reducing FFA and TBA. Moreover, modified chitosan coating decreased TVBN and TMA significantly. Based on FTIR finding, control sample showed the highest oxidation value, while the treated samples with chitosan\incorporated with tea and cinnamon extracts (CTCECS) had the lowest oxidation. The results showed that FTIR technique could be successfully applied to monitor the lipid oxidation of fish fillet. Therefore, FTIR provides a fast approach to study the compositional changes of food products rather than conventional chemical analysis. The findings of our research showed that chitosan coating modified with tea and cinnamon extracts could be used as a novel active packaging to prolong the shelf life quality of fish fillet.
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The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8818960] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
The aim of this research was to study the effects of gum cordia on the physicochemical, color, textural, rheological, microstructural, and sensorial properties of apple jelly. Apple jelly was prepared by replacement of 0, 25, 50, 75, and 100% of pectin with gum cordia. The results showed that gum cordia had a significant effect on the physicochemical properties (ash, protein, TPC, DE, and color) of apple jelly. The total phenol content of the sample significantly increased with the addition of gums. The rheological properties showed that a sample containing 75% gum cordia was similar to control and had the highest apparent viscosity, loss moduli (G″), storage moduli (G′), and complex viscosity. Also, the sensorial properties showed that a sample containing 75% gum cordia had a high score in texture, taste, appearance, and overall acceptability. The results suggested that gum cordia as a polymer can be successfully employed for the formulation of jelly for improving technofunctional properties of jelly.
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Gahruie HH, Niakousari M, Parastouei K, Mokhtarian M, Eş I, Mousavi Khaneghah A. Co‐encapsulation of vitamin D
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and saffron petals’ bioactive compounds in nanoemulsions: Effects of emulsifier and homogenizer types. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14629] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hadi H. Gahruie
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
| | - Karim Parastouei
- Health Research Center, Lifestyle Institute Baqiyatallah University of Medical Sciences Tehran Iran
| | - Mohsen Mokhtarian
- Young Researchers and Elite Club, Roudehen Branch Islamic Azad University Roudehen Iran
| | - Ismail Eş
- Department of Material and Bioprocess Engineering, School of Chemical Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas São Paulo Brazil
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50
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Oxidative stability of linseed oil nano-emulsions filled in calcium alginate hydrogels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109392] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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