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Shah M, Hameed A, Kashif M, Majeed N, Muhammad J, Shah N, Rehan T, Khan A, Uddin J, Khan A, Kashtoh H. Advances in agar-based composites: A comprehensive review. Carbohydr Polym 2024; 346:122619. [PMID: 39245496 DOI: 10.1016/j.carbpol.2024.122619] [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: 05/09/2024] [Revised: 08/05/2024] [Accepted: 08/14/2024] [Indexed: 09/10/2024]
Abstract
This review article explores the developments and applications in agar-based composites (ABCs), emphasizing various constituents such as metals, clay/ceramic, graphene, and polymers across diversified fields like wastewater treatment, drug delivery, food packaging, the energy sector, biomedical engineering, bioplastics, agriculture, and cosmetics. The focus is on agar as a sustainable and versatile biodegradable polysaccharide, highlighting research that has advanced the technology of ABCs. A bibliometric analysis is conducted using the Web of Science database, covering publications from January 2020 to March 2024, processed through VOSviewer Software Version 1.6.2. This analysis assesses evolving trends and scopes in the literature, visualizing co-words and themes that underscore the growing importance and potential of ABCs in various applications. This review paper contributes by showcasing the existing state-of-the-art knowledge and motivating further development in this promising field.
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Affiliation(s)
- Muffarih Shah
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Abdul Hameed
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Muhammad Kashif
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Noor Majeed
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Javariya Muhammad
- Department of Zoology Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Nasrullah Shah
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan.
| | - Touseef Rehan
- department of Biochemistry, Women University Mardan, Mardan 23200, KP, Pakistan
| | - Abbas Khan
- Department of Chemistry Abdul Wali Khan University Mardan, Mardan 23200, KP, Pakistan
| | - Jalal Uddin
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Khalid University, Abha 61421, Saudi Arabia
| | - Ajmal Khan
- Natural and Medical Sciences Research Center, University of Nizwa, P.O Box 33, 616 Birkat Al Mauz, Nizwa, Sultanate of Oman; Department of Chemical and Biological Engineering, Korea University, Seoul 02841, Republic of Korea.
| | - Hamdy Kashtoh
- Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Gyeongbuk, Republic of Korea.
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Xu C, Guo J, Chang B, Wang Q, Zhang Y, Chen X, Zhu W, Ma J, Qian S, Jiang Z, Hou J. Study on encapsulation of Lactobacillus plantarum 23-1 in W/O/W emulsion stabilized by pectin and zein particle complex. Int J Biol Macromol 2024; 279:135346. [PMID: 39242010 DOI: 10.1016/j.ijbiomac.2024.135346] [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: 05/04/2024] [Revised: 08/25/2024] [Accepted: 09/03/2024] [Indexed: 09/09/2024]
Abstract
This study was conducted to develop a W/O/W emulsion encapsulated Lactobacillus plantarum 23-1 (LP23-1) to significantly enhance the survival rate of LP23-1 under simulated digestion and storage conditions. The zein particles and pectin formed a complex through electrostatic interaction and hydrogen bonding. When the proportion of zein particles to pectin was 1:1, the emulsifying stability index (ESI) was 304.17 %. Additionally, when the proportion of the internal aqueous phase to the oil phase was 1:9, the polyglycerol polyricinoleate (PGPR) concentration was 5 %, the proportion of primary emulsion to the external aqueous phase was 5:5, the zein particles concentration was 4 %, and the proportion of zein particles to pectin was 1:1, the encapsulation rate was the highest at 96.27 %. Cryo-scanning electron microscopy and fluorescence microscopy confirmed the morphology of W/O/W emulsion and successful encapsulation of LP23-1. Furthermore, compared with free LP23-1, the W/O/W emulsion encapsulation significantly improved the survival rate of LP23-1 to 73.36 % after simulated gastrointestinal digestion and maintained a high survival rate of 78.42 % during the 35-day storage. The W/O/W emulsion was found to effectively improve the survival rate of LP23-1 during simulated digestion and storage, which has implications for the development of probiotic functional foods with elevated survival rates.
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Affiliation(s)
- Cong Xu
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, China
| | - Jiahui Guo
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Baoyue Chang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Qingyun Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Yiming Zhang
- Department of Psychiatry and Mental Health, Dalian Medical University, Dalian 116044, China
| | - Xianhui Chen
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Wanyi Zhu
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Jiage Ma
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China
| | - Shanshan Qian
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China.
| | - Juncai Hou
- College of Food Science and Engineering, Guiyang University, Guiyang 550005, China; Key Laboratory of Dairy Science, Northeast Agricultural University, College of Food Science, Harbin 150030, China; Engineering Technology Research Center for Processing and Comprehensive Utilization of Idesia polycarpa of National Forestry and Grassland Administration, China.
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Ma Y, Morozova SM, Kumacheva E. From Nature-Sourced Polysaccharide Particles to Advanced Functional Materials. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024:e2312707. [PMID: 38391153 DOI: 10.1002/adma.202312707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 02/15/2024] [Indexed: 02/24/2024]
Abstract
Polysaccharides constitute over 90% of the carbohydrate mass in nature, which makes them a promising feedstock for manufacturing sustainable materials. Polysaccharide particles (PSPs) are used as effective scavengers, carriers of chemical and biological cargos, and building blocks for the fabrication of macroscopic materials. The biocompatibility and degradability of PSPs are advantageous for their uses as biomaterials with more environmental friendliness. This review highlights the progresses in PSP applications as advanced functional materials, by describing PSP extraction, preparation, and surface functionalization with a variety of functional groups, polymers, nanoparticles, and biologically active species. This review also outlines the fabrication of PSP-derived macroscopic materials, as well as their applications in soft robotics, sensing, scavenging, water harvesting, drug delivery, and bioengineering. The paper is concluded with an outlook providing perspectives in the development and applications of PSP-derived materials.
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Affiliation(s)
- Yingshan Ma
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
| | - Sofia M Morozova
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
- Center of Fluid Physics and Soft Matter, N.E. Bauman Moscow State Technical University, 5/1 2-nd Baumanskaya street, Moscow, 105005, Russia
| | - Eugenia Kumacheva
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, Ontario, M5S 3E5, Canada
- The Institute of Biomaterials and Biomedical Engineering, University of Toronto, 4 Taddle Creek Road, Toronto, Ontario, M5S 3G9, Canada
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Li M, Liu S, Guo S, Liang D, Li M, Zhu Y, Zhao L, Lee JH, Zhao G, Ma Y, Liu Y. Selective purification and rapid quantitative detection of spores using a "stepped" magnetic flow device. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:284-292. [PMID: 38113049 DOI: 10.1039/d3ay01956j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
A study on the inactivation and germination mechanism of spores is very important in the application of spores, as such high-purity spores are the basis of related research. However, spores and vegetative cells of bacteria often coexist, and it is difficult to separate them. In this study, a magnetic flow device for the purification of spores in the culture medium system was developed based on a "stepped" structure with a magnetic force that could absorb vegetative cells with magnetic nanoparticles. The operation process was as follows: first, vancomycin functionalized nanoparticles were used to prepare Van-Fe3O4 NPs, which were then combined with vegetative cells to form a magnetic conjugate. Subsequently, the magnetic conjugate (vegetative cells) flowed through the "stepped" magnetic flow device and was adsorbed. Meanwhile, the spores moved through the channel and were collected. The achieved purity of the collected spores was more than 95%. Further, the number of the obtained spores was quickly quantified using Raman spectroscopy. The entire purification and quantitative process can be completed within 30 min and the limit of detection was 5 CFU mL-1. This study showed outstanding spore purification ability and provided a new method for purification and rapid quantitative detection of spores.
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Affiliation(s)
- Mengya Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Shijie Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Shiliang Guo
- Henan Shuanghui Investment & Development Co., Ltd., Luohe, 462000, P. R. China
| | - Dong Liang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Miaoyun Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yaodi Zhu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Lijun Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Gaiming Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yangyang Ma
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
| | - Yanxia Liu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, P. R. China.
- International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, P. R. China
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