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Veloso SRS, Azevedo AG, Teixeira PF, Fernandes CBP. Cellulose Nanocrystal (CNC) Gels: A Review. Gels 2023; 9:574. [PMID: 37504453 PMCID: PMC10379674 DOI: 10.3390/gels9070574] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 07/29/2023] Open
Abstract
The aim of this article is to review the research conducted in the field of aqueous and polymer composites cellulose nanocrystal (CNC) gels. The experimental techniques employed to characterize the rheological behavior of these materials will be summarized, and the main advantages of using CNC gels will also be addressed in this review. In addition, research devoted to the use of numerical simulation methodologies to describe the production of CNC-based materials, e.g., in 3D printing, is also discussed. Finally, this paper also discusses the application of CNC gels along with additives such as cross-linking agents, which can represent an enormous opportunity to develop improved materials for manufacturing processes.
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Affiliation(s)
- Sérgio R S Veloso
- Physics Centre of Minho and Porto Universities (CF-UM-UP), Laboratory of Physics for Materials and Emergent Technologies (LaPMET), University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
| | - Ana G Azevedo
- International Iberian Nanotechnology Laboratory (INL), Av. Mte. José Veiga s/n, 4715-330 Braga, Portugal
| | - Paulo F Teixeira
- Centre for Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita 2785, 4760-034 Vila Nova de Famalicão, Portugal
| | - Célio B P Fernandes
- Transport Phenomena Research Centre (CEFT), Faculty of Engineering at University of Porto (FEUP), Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
- Centre of Mathematics (CMAT), School of Sciences, University of Minho, Campus of Gualtar, 4710-057 Braga, Portugal
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Yang Z, Meng H, Wang J, Chen H, Guo X, Yu S. Effect of different NaCl concentration on the structure-function relationship of citrus peel pectins modified by electrochemistry. Int J Biol Macromol 2023:125147. [PMID: 37268072 DOI: 10.1016/j.ijbiomac.2023.125147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/10/2023] [Accepted: 05/27/2023] [Indexed: 06/04/2023]
Abstract
In this study, the modified citrus peel pectins (CPPs) were successfully produced by electrochemistry with varying NaCl concentrations of 0, 0.01 % and 0.1 % w/v using an H-type cell at 40 mA current. After 4 h, the pH and oxidation-reduction potential (ORP) of oxidized CPP solution in the anodic region were 2.00- 2.52 and 371.17- 564.45 mV, respectively, due to the electrolysis of water, whereas those of reduced CPP solution in cathodic region were 9.46- 10.84 and - 202.77 ~ -230.57 mV. The modified CPPs in the anodic region (A-0, A-0.01, and A-0.1) exhibited significantly higher weight-average molecular weights and methyl esterification degrees than those in the cathodic region (C-0, C-0.01 and C-0.1). In contrast, the K+, Mg2+, and Ca2+ contents of A-0, A-0.01, and A-0.1 were lower than those of C-0, C-0.01 and C-0.1 due to the electrophoretic migration. Furthermore, the antioxidant activities of A-0 and A-0.01 solutions were stronger than those of the C-0, C-0.01, and C-0.1, while rheological and texture properties of their hydrogels showed contradictory results. Finally, the potential structure-function relationships of CPPs were explored by combining PCA and correlation analysis. Overall, this study introduced a potential approach for pectin purification and functional low-methoxyl pectin manufacturing.
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Affiliation(s)
- Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Hecheng Meng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
| | - Jin Wang
- The State Centre of Quality Supervision and Inspection for Camellia Products (Jiangxi), Ganzhou 341000, China
| | - Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
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Shu M, Fan L, Zhang J, Li J. Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 36591896 DOI: 10.1080/10408398.2022.2161994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
The W/O emulsion is a promising system. Its special structure can keep the sensory properties of fat while reducing the fat content. Improving the stability and physical properties of W/O emulsions is generally oriented toward outer oil-phase modified oil gels and inner water-phase modified inner hydrogels. In this paper, the research progress of internal aqueous gel was reviewed, and some gel factors suitable for internal aqueous gel and the gel mechanism of main gel factors were discussed. The advantages of this internal aqueous gel emulsion system allow its use in the field of fat substitutes and encapsulating substances. Finally, some shortcomings and possible research directions in the future were proposed, which would provide a theoretical basis for the further development of internal water-phase gelled W/O emulsion in the future.
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Affiliation(s)
- Mingjun Shu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jiaxiang Zhang
- Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology, Jinan, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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Brondi M, Florencio C, Mattoso L, Ribeiro C, Farinas C. Encapsulation of Trichoderma harzianum with nanocellulose/carboxymethyl cellulose nanocomposite. Carbohydr Polym 2022; 295:119876. [DOI: 10.1016/j.carbpol.2022.119876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 07/01/2022] [Accepted: 07/12/2022] [Indexed: 11/26/2022]
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Influence of starch with different degrees and order of gelatinization on the microstructural and mechanical properties of pectin cryogels: A potential pore morphology regulator. Int J Biol Macromol 2022; 222:533-545. [PMID: 36174855 DOI: 10.1016/j.ijbiomac.2022.09.199] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 09/18/2022] [Accepted: 09/22/2022] [Indexed: 12/29/2022]
Abstract
The applications of cryogels are defined by their porous morphology as well as mechanical properties. To achieve efficient regulation of porous properties for pectin cryogels, we selected starch as a potential polysaccharide regulator. Pectin/starch composite cryogels with different degrees of gelatinization were formulated, and two ways of starch gelatinization were considered: starch gelatinization occurred before or after pectin crosslinking during forming the hydrogel network. The results showed that high gelatinized starch (73.8 %-100.0 %) rendered pectin cryogels with denser pore morphology and higher mechanical strength. The pore diameter transferred from 160-200 μm to 40-60 μm with the degree of gelatinization, while the total porosity decreased by about 15 % and the specific surface area increased by about 100 m2/g. When starch gelatinization occurred before pectin crosslinking, the hydrogen bond interactions between gelatinized starch and pectin were formed to accelerate the gelation rate of the pectin Ca2+-dependent network. When gelatinization occurred after pectin crosslinking, the pre-formed pectin network delayed the breakdown of the starch crystalline structure during gelatinization. The qualitative regulation of the pore morphology in pectin cryogels by incorporating starches with varying degrees of gelatinization was confirmed.
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Zhu Y, Liu K, Yuen M, Yuen T, Yuen H, Peng Q. Extraction and characterization of a pectin from sea buckthorn peel. Front Nutr 2022; 9:969465. [PMID: 36133078 PMCID: PMC9483032 DOI: 10.3389/fnut.2022.969465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 07/12/2022] [Indexed: 11/20/2022] Open
Abstract
Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
| | - Keshan Liu
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
| | | | | | | | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- *Correspondence: Qiang Peng,
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Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties. Food Res Int 2022; 159:111555. [DOI: 10.1016/j.foodres.2022.111555] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/14/2022] [Accepted: 06/21/2022] [Indexed: 11/24/2022]
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One-step electrogelation of pectin hydrogels as a simpler alternative for antibacterial 3D printing. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.129964] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Tang Q, Huang G. Improving method, properties and application of polysaccharide as emulsifier. Food Chem 2021; 376:131937. [PMID: 34968911 DOI: 10.1016/j.foodchem.2021.131937] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 11/28/2021] [Accepted: 12/20/2021] [Indexed: 11/04/2022]
Abstract
At present, there are still some problems for the emulsification of polysaccharides such as lack of green, efficient and industrialized methods, lack of systematic and in-depth structure-activity relationship, and need of expanding its application scope. The physical, chemical and biological methods for improving the emulsifying of polysaccharides, the emulsifying properties and influencing factors of polysaccharides and application in food were reviewed herein. It was pointed out that the future research should focus on the effect of physical-biological synergistic function on the emulsification of polysaccharides, the effect of processing process on the structure and emulsification mechanism of polysaccharides, and further expanding the application field of polysaccharides with emulsification activity to improve the quality of products.
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Affiliation(s)
- Qilin Tang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China
| | - Gangliang Huang
- Laboratory of Carbohydrate Science and Engineering, Chongqing Key Laboratory of Inorganic Functional Materials, Chongqing Normal University, Chongqing 401331, China.
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