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Ma S, Zhang M, Wang X, Yang Y, He L, Deng J, Jiang H. Effect of plasma-activated water on the quality of wheat starch gel-forming 3D printed samples. Int J Biol Macromol 2024:133552. [PMID: 39025747 DOI: 10.1016/j.ijbiomac.2024.133552] [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: 04/02/2024] [Revised: 06/13/2024] [Accepted: 06/27/2024] [Indexed: 07/20/2024]
Abstract
In this study, a new method for preparing gels suitable for 3D printing of food structures using wheat starch and plasma activated water (PAW) is presented. The investigation focused on the effect of PAW on starch pasting and the final 3D printed product. It was found that the use of PAW for 15 min in the preparation of wheat starch gels optimized carrier stability and improved height retention in the printed constructs, showing significant shape retention even after prolonged storage. This durability can be attributed to the hindrance of polymerization between starch molecules and the promotion of intermolecular starch polymerization when reactive groups and ions are integrated into the starch structure. The incorporation of PAW with soluble reactive groups, ions and acidity not only accelerates the breakdown of the starch molecules but also facilitates additional hydrogen bonding within the double helix, which strengthens the structure of the gel. This interaction accelerates the retrogradation of the starch, thereby enhancing its overall stability. This study provides a new green approach to modify the 3D printing properties of starch gels.
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Affiliation(s)
- Shu Ma
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Meng Zhang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Xinxin Wang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Yang Yang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Ling He
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Jishuang Deng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hao Jiang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China.
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2
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Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, Liu L, Farag MA, Xiao J, Liu L. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition. Compr Rev Food Sci Food Saf 2023; 22:4217-4241. [PMID: 37583298 DOI: 10.1111/1541-4337.13217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/17/2023] [Accepted: 07/11/2023] [Indexed: 08/17/2023]
Abstract
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
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Affiliation(s)
- Huanqi Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Orense, Spain
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
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3
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Balakumaran M, Gokul Nath K, Giridharan B, Dhinesh K, Dharunbalaji AK, Malini B, Sunil CK. White finger millet starch: Hydrothermal and microwave modification and its characterisation. Int J Biol Macromol 2023; 242:124619. [PMID: 37141966 DOI: 10.1016/j.ijbiomac.2023.124619] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/10/2023] [Accepted: 04/23/2023] [Indexed: 05/06/2023]
Abstract
White finger millet (WFM) starch was modified by hydrothermal (HS) and microwave (MS) methods. Modification methods had a significant change in the b* value observed in the HS sample, and it caused the higher chroma (∆C) value. The treatments have not significantly changed the chemical composition and water activity (aw) of native starch (NS) but reduced the pH value. The gel hydration properties of modified starch enhanced significantly, especially in the HS sample. The least NS gelation concentration (LGC) of 13.63 % increased to 17.74 % in HS and 16.41 % in MS. The pasting temperature of the NS got reduced during the modification process and altered the setback viscosity. The starch samples exhibit the shear thinning behavior and reduce starch molecules' consistency index (K). FTIR results exhibit that the modification process highly altered the short-range order of starch molecules more than the double helix structure. A significant reduction in relative crystallinity was observed in the XRD diffractogram, and the DSC thermogram depicts the significant change in the hydrogen bonding of starch granules. It can be inferred that the HS and MS modification method significantly alters the properties of starch, which can increase the food applications of WFM starch.
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Affiliation(s)
- M Balakumaran
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India
| | - K Gokul Nath
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India
| | - B Giridharan
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India
| | - K Dhinesh
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India
| | - A K Dharunbalaji
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India
| | - B Malini
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), MoFPI, GOI, Thanjavur 613005, India.
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4
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Cheeyattil S, Rajan A, Radhakrishnan M. Curcumin-infused xerogel-based nutraceutical development and its 4D shape-shifting behavior. J Food Sci 2023; 88:810-824. [PMID: 36579836 DOI: 10.1111/1750-3841.16438] [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: 08/10/2022] [Revised: 10/20/2022] [Accepted: 12/07/2022] [Indexed: 12/30/2022]
Abstract
Cereal-based functional foods with shape-changing (four-dimensional [4D]) properties is a novel approach in the current scenario. The main objective of the research is to develop a bioactive compound incorporated in flat two-dimensional xerogel and its hydromorphic three-dimensional shape transformation. The spray-dried curcumin at three different concentrations was incorporated with hydrogel (wheat-barley flour 8%), and flat xerogel was formed by sessile drop drying at 30°C and 78% relative humidity. The top smooth and rough bottom surface of xerogel provided anisotropic swelling properties during the shape transformation. The antimicrobial and antioxidant properties of xerogel were examined, and the retention of curcumin during the shape transformation was also examined during the research. The porous structure of barley-wheat xerogel has enhanced the incorporation of water-insoluble bioactive components like curcumin. The diffusion properties of curcumin xerogel provided an antimicrobial effect against gram-negative pathogenic bacteria. The optimum temperature (70°C) during the shape-shifting provides the retention of bioavailability and functional properties of curcumin. The work describes the opportunities for developing xerogel incorporated with more bioactive and functional components and study its stability and hydromorphic 4D shape-changing behavior. PRACTICAL APPLICATION: Xerogel is a good carrier for different bioactive components. The development of curcumin-infused biodegrade, non-toxic, and cereal-based xerogel provide an excellent opportunity for the delivery of curcumin in a cost-effective way. The shape-changing easily consumable forms of xerogel will attract more consumers, and it retains the bioavailability of infused compounds during processing.
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Affiliation(s)
| | - Anbarasan Rajan
- Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM-T), Thanjavur, India
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5
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Cheeyattil S, Rajan A, Stephen J, Radhakrishnan M. Study on the optimization of barley flour xerogel and its programed oleomorphic
3D
shape‐shifting. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Subith Cheeyattil
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Anbarasan Rajan
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Jaspin Stephen
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
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6
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Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax. Food Chem 2022; 396:133737. [PMID: 35870241 DOI: 10.1016/j.foodchem.2022.133737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 06/07/2022] [Accepted: 07/15/2022] [Indexed: 11/23/2022]
Abstract
The drastic increase in the utilization and conversion of biomass has been an effect of sustainability and circular economy in the food processing sector. Rice bran wax (RBW), an intermediate by-product of rice bran oil refining industries, has been one of the underutilized waste materials. The FT-IR analysis showed that RBW contains many similar compounds to that of beeswax (BW) and carnauba wax (CW). The DSC thermographs showed melting and crystallization temperatures of RBW as 78.55 and 73.43 °C, respectively, lesser than CW and more than BW. The peak profiling of XRD diffractographs has shown full-width at half-maximum of CW and RBW as 0.61 and 0.45, respectively, indicating distortion in crystal formation. The sequential extracts of RBW in hexane, dichloromethane, and ethylacetate have shown antimicrobial activity against E. coli and S. typhi. The research provides a baseline for extraction and separation of specialty compounds from RBW for by-product utilization.
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7
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Zheng L, Ren A, Liu R, Xing Y, Yu X, Jiang H. Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107197] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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8
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Jaspin S, Anbarasan R, Dharini M, Mahendran R. Structural analysis of tapioca xerogel and its water and oil triggered shape change. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100226] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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9
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Stephen J, Manoharan D, Boopathy B, Rajan A, Radhakrishnan M. Investigation of hydrogel temperature and concentration on tapioca xerogel formation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13833] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jaspin Stephen
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Bhavadharini Boopathy
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
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10
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Boopathy B, Stephen J, Rajan A, Radhakrishnan M. Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Bhavadharini Boopathy
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Jaspin Stephen
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Anbarasan Rajan
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Mahendran Radhakrishnan
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
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11
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Lozano‐Vazquez G, Alvarez‐Ramirez J, Lobato‐Calleros C, Vernon‐Carter EJ, Hernández‐Marín NY. Characterization of Corn Starch‐Calcium Alginate Xerogels by Microscopy, Thermal, XRD, and FTIR Analyses. STARCH-STARKE 2021. [DOI: 10.1002/star.202000282] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Gustavo Lozano‐Vazquez
- Complejo Regional Norte Preparatoria Chignahuapan Benemérita Universidad Autónoma de Puebla Av. Universidad s/n, Corredor Educativo Chignahuapan Puebla México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534, CDMX, 09340 México
| | - Consuelo Lobato‐Calleros
- Departamento de Preparatoria Agrícola Universidad Autónoma Chapingo km. 38.5 Carretera México‐Texcoco Texcoco 56230 México
| | - Eduardo Jaime Vernon‐Carter
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55–534, CDMX, 09340 México
| | - Nancy Y. Hernández‐Marín
- Posgrado en Ciencia y Tecnología Agroalimentaria, DIA Universidad Autónoma Chapingo km. 38.5 Carretera México‐Texcoco Texcoco 56230 México
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12
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Morphogenesis and characterization of wheat xerogel structure and insights into its 4D transformation. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2020.100170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Stephen J, Manoharan D, Radhakrishnan M. Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110360] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Gupta V, T K RG, Stephen J, Radhakrishnan M. Cold plasma‐assisted shape‐shifting of a flat two‐dimensional wheat xerogel and its morphological behavior. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13456] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Vidhi Gupta
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
| | - Ranjitha Gracy T K
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
| | - Jaspin Stephen
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal ProcessingIndian Institute of Food Processing Technology (IIFPT) Thanjavur Tamil Nadu India
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15
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Cha GD, Lee WH, Lim C, Choi MK, Kim DH. Materials engineering, processing, and device application of hydrogel nanocomposites. NANOSCALE 2020; 12:10456-10473. [PMID: 32388540 DOI: 10.1039/d0nr01456g] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Hydrogels are widely implemented as key materials in various biomedical applications owing to their soft, flexible, hydrophilic, and quasi-solid nature. Recently, however, new material properties over those of bare hydrogels have been sought for novel applications. Accordingly, hydrogel nanocomposites, i.e., hydrogels converged with nanomaterials, have been proposed for the functional transformation of conventional hydrogels. The incorporation of suitable nanomaterials into the hydrogel matrix allows the hydrogel nanocomposite to exhibit multi-functionality in addition to the biocompatible feature of the original hydrogel. Therefore, various hydrogel composites with nanomaterials, including nanoparticles, nanowires, and nanosheets, have been developed for diverse purposes, such as catalysis, environmental purification, bio-imaging, sensing, and controlled drug delivery. Furthermore, novel technologies for the patterning of such hydrogel nanocomposites into desired shapes have been developed. The combination of such material engineering and processing technologies has enabled the hydrogel nanocomposite to become a key soft component of electronic, electrochemical, and biomedical devices. We herein review the recent research trend in the field of hydrogel nanocomposites, particularly focusing on materials engineering, processing, and device applications. Furthermore, the conclusions are presented with the scope of future research outlook, which also includes the current technical limitations.
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Affiliation(s)
- Gi Doo Cha
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea. and School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University (SNU), Seoul 08826, Republic of Korea
| | - Wang Hee Lee
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea. and School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University (SNU), Seoul 08826, Republic of Korea
| | - Chanhyuk Lim
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea. and School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University (SNU), Seoul 08826, Republic of Korea
| | - Moon Kee Choi
- School of Materials Science and Engineering, Ulsan National Institute of Science and Technology (UNIST), Ulsan 44919, Republic of Korea
| | - Dae-Hyeong Kim
- Center for Nanoparticle Research, Institute for Basic Science (IBS), Seoul 08826, Republic of Korea. and School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University (SNU), Seoul 08826, Republic of Korea
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16
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Pectin/PEG food grade hydrogel blend for the targeted oral co-delivery of nutrients. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2019.06.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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