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Sánchez-Cid P, Alonso-González M, Jiménez-Rosado M, Benhnia MREI, Ruiz-Mateos E, Ostos FJ, Romero A, Perez-Puyana VM. Effect of different crosslinking agents on hybrid chitosan/collagen hydrogels for potential tissue engineering applications. Int J Biol Macromol 2024; 263:129858. [PMID: 38423911 DOI: 10.1016/j.ijbiomac.2024.129858] [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: 09/03/2023] [Revised: 12/02/2023] [Accepted: 01/29/2024] [Indexed: 03/02/2024]
Abstract
Tissue engineering (TE) demands scaffolds that have the necessary resistance to withstand the mechanical stresses once implanted in our body, as well as excellent biocompatibility. Hydrogels are postulated as interesting materials for this purpose, especially those made from biopolymers. In this study, the microstructure and rheological performance, as well as functional and biological properties of chitosan and collagen hydrogels (CH/CG) crosslinked with different coupling agents, both natural such as d-Fructose (F), genipin (G) and transglutaminase (T) and synthetic, using a combination of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide hydrochloride with N-hydroxysuccinimide (EDC/NHS) will be assessed. FTIR tests were carried out to determine if the proposed crosslinking reactions for each crosslinking agent occurred as expected, obtaining positive results in this aspect. Regarding the characterization of the properties of each system, two main trends were observed, from which it could be established that crosslinking with G and EDC-NHS turned out to be more effective and beneficial than with the other two crosslinking agents, producing significant improvements with respect to the base CH/CG hydrogel. In addition, in vitro tests demonstrated the potential application in TE of these systems, especially for those crosslinked with G, T and EDC-NHS.
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Affiliation(s)
- Pablo Sánchez-Cid
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - María Alonso-González
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Mercedes Jiménez-Rosado
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Mohammed Rafii-El-Idrissi Benhnia
- Departmento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Sevilla, Spain; Instituto de Biomedicina de Sevilla, IBiS/Virgen del Rocío University Hospital/CSIC/Universidad de Sevilla, Unidad Clínica de Enfermedades Infecciosas, Microbiología y Parasitología, 41013 Sevilla, Spain.
| | - E Ruiz-Mateos
- Instituto de Biomedicina de Sevilla, IBiS/Virgen del Rocío University Hospital/CSIC/Universidad de Sevilla, Unidad Clínica de Enfermedades Infecciosas, Microbiología y Parasitología, 41013 Sevilla, Spain.
| | - Francisco J Ostos
- Departmento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Sevilla, Spain; Instituto de Biomedicina de Sevilla, IBiS/Virgen del Rocío University Hospital/CSIC/Universidad de Sevilla, Unidad Clínica de Enfermedades Infecciosas, Microbiología y Parasitología, 41013 Sevilla, Spain.
| | - Alberto Romero
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Víctor M Perez-Puyana
- Departmento de Ingeniería Química, Facultad de Química, Escuela Politécnica Superior, Universidad de Sevilla, 41012 Sevilla, Spain.
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2
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Cao J, Yan H, Ye B, Shen Y, Liu L. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem 2024; 434:137465. [PMID: 37716148 DOI: 10.1016/j.foodchem.2023.137465] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/18/2023]
Abstract
Lipid oxidation is the major cause of quality deterioration in freshwater fish, especially mediated by myoglobin (Mb). This study aimed to investigate the antioxidant mechanism of Maillard reaction products (MRPs) in Mb-mediated lipid oxidation in common carp (Cyprinus carpio). MRPs exhibited promising antioxidant and antimicrobial capacities based on the reduced content of peroxide and thiobarbituric acid-reactive substances and inhibited microbial growth. MRPs inhibited the oxidation of Mb by lowering the transfer from oxymyoglobin to metmyoglobin and improving the stability of heme iron. The correlation analysis showed that MRPs regulated the formation of free radicals by maintaining the reduced structure of Mb and the integrity of heme iron, and also directly inhibited the formation of oxidation products in a chain radical reaction. The texture and electronic nose analysis indicated that MRPs could delay the structural disruption and flavor deterioration of surimi. Therefore, MRPs could effectively inhibit Mb-induced lipid oxidation and further control the resulting changes in the flavor and texture of surimi.
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Affiliation(s)
- Jiarong Cao
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Haixia Yan
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Bo Ye
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China; Liaoning Modern Agricultural Engineering Center, Changjiang North Street No. 39, Shenyang, Liaoning 110031, China
| | - Yixiao Shen
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China
| | - Ling Liu
- College of Food Science, Shenyang Agricultural University, No. 120 Dongling Road, Shenyang, Liaoning 110866, China.
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3
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Zhang X, Chen M, Wang N, Luo J, Li M, Li S, Hemar Y. Conjugation of chitopentaose with β-lactoglobulin using Maillard reaction, and its effect on the allergic desensitization in vivo. Int J Biol Macromol 2024; 258:128913. [PMID: 38141707 DOI: 10.1016/j.ijbiomac.2023.128913] [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: 11/09/2023] [Revised: 12/08/2023] [Accepted: 12/18/2023] [Indexed: 12/25/2023]
Abstract
The conjugation of chitopentaose (CHP) on β-lactoglobulin (βLg) via Maillard reaction was used to desensitize βLg. The stable βLg-CHP conjugate (βC-4) was formed at 4 h incubation, which contains 5 CHP attached molecules and a conjugated degree of 42 %. The conjugation promoted the thermal stability and emulsifying properties of βLg, and inhibited the immunoglobulin E (IgE) combining capacity by decreasing the content of β-sheet in βLg. Moreover, βLg-CHP conjugates were imparted with anti-oxidant properties and anti-inflammatory activities. Further, the combined action of inhibited IgE combining capacity and anti-inflammatory activities improved the allergy desensitization in βLg sensitized mice. The results showed that overexpressed IgE and inflammatory factors, unbalanced Th1-/Th2- immune cytokines were significantly attenuated after βLg was conjugated with CHP, avoiding the inflammatory lesions in spleen and colon. Additionally, the adverse changes in gut microbiota were alleviated in βC-4 group with a decrease of Bacteroidetes and increase of Firmicutes at phylum level and the probiotic bacteria of Lactobacillaceae was significantly improved at the family level. Thus, the conjugation of CHP can desensitize allergic reaction caused by βLg.
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Affiliation(s)
- Xiaoning Zhang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China.
| | - Meng Chen
- Center for Disease Control and Prevention of Tengzhou City, Zaozhuang 277500, China
| | - Ning Wang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Juanjuan Luo
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Science), Jinan 250353, China
| | - Meifeng Li
- School of Public Health, Chengdu University of Traditional Chinese Medicine, Chengdu 610075, China.
| | - Sining Li
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Yacine Hemar
- School of Natural Sciences, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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4
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Fernando SS, Jo C, Mudannayake DC, Jayasena DD. An overview of the potential application of chitosan in meat and meat products. Carbohydr Polym 2024; 324:121477. [PMID: 37985042 DOI: 10.1016/j.carbpol.2023.121477] [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: 08/07/2023] [Revised: 09/24/2023] [Accepted: 10/08/2023] [Indexed: 11/22/2023]
Abstract
Chitosan is considered the second most ubiquitous polysaccharide next to cellulose. It has gained prominence in various industries including biomedicine, textile, pharmaceutical, cosmetic, and notably, the food industry over the last few decades. The polymer's continual attention within the food industry can be attributed to the increasing popularity of greener means of packaging and demand for foods incorporated with natural alternatives instead of synthetic additives. Its antioxidant, antimicrobial, and film-forming abilities reinforced by the polymer's biocompatible, biodegradable, and nontoxic nature have fostered its usage in food packaging and preservation. Microbial activity and lipid oxidation significantly influence the shelf-life of meat, resulting in unfavorable changes in nutritional and sensory properties during storage. In this review, the scientific studies published in recent years regarding potential applications of chitosan in meat products; and their effects on shelf-life extension and sensory properties are discussed. The utilization of chitosan in the form of films, coatings, and additives in meat products has supported the extension of shelf-life while inducing a positive impact on their organoleptic properties. The nature of chitosan and its compatibility with various materials make it an ideal biopolymer to be used in novel arenas of food technology.
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Affiliation(s)
- Sandithi S Fernando
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea.
| | - Deshani C Mudannayake
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Dinesh D Jayasena
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
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Le AQ, Dang VP, Nguyen ND, Nguyen CT, Nguyen QH. Antibacterial Activity against Escherichia coli and Cytotoxicity of Maillard Reaction Product of Chitosan and Glucosamine Prepared by Gamma Co-60 Ray Irradiation. Polymers (Basel) 2023; 15:4397. [PMID: 38006121 PMCID: PMC10675730 DOI: 10.3390/polym15224397] [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: 10/20/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
In this study, the gamma ray-induced Maillard reaction method was carried out for chitosan (CTS) and glucosamine (GA) to improve the water solubility and antibacterial activity. The mixture solution of CTS and GA was exposed to gamma rays at a dose of 25 kGy and freeze-dried to obtain a Maillard reaction product (MRP) powder. The physicochemical and biological properties of the CTS-GA MRP powder were investigated. The CTS-GA MRP powder expressed good solubility at a concentration of 0.05 g/mL. In addition, the result of the antibacterial activity test against Escherichia coli revealed that the CTS-GA MRP powder exhibited highly antibacterial activity at pH 7; in particular, bacterial density was reduced by over 4 logs. Furthermore, the cytotoxicity test of the CTS-GA MRP powder on mouse fibroblast cells (L929) showed non-cytotoxicity with high cell viability (>90%) at concentrations of 0.1-1 mg/mL. Owing to the high antibacterial activity and low cytotoxicity, the water-soluble CTS-GA MRP powder can be used as a favorable natural preservative for food and cosmetics.
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Affiliation(s)
- Anh Quoc Le
- Faculty of Biology-Biotechnology, University of Science, Ho Chi Minh City 700000, Vietnam;
- Vietnam National University, Ho Chi Minh City 700000, Vietnam
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
| | - Van Phu Dang
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Duy Nguyen
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
| | - Chi Thuan Nguyen
- Research and Development Center for Radiation Technology, Vietnam Atomic Energy Institute, Ho Chi Minh City 700000, Vietnam
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6
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Mossine VV, Mawhinney TP. 1-Amino-1-deoxy-d-fructose ("fructosamine") and its derivatives: An update. Adv Carbohydr Chem Biochem 2023; 83:1-26. [PMID: 37968036 DOI: 10.1016/bs.accb.2023.10.001] [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] [Indexed: 11/17/2023]
Abstract
1-Amino-1-deoxy-d-fructose (fructosamine, FN) derivatives are omnipresent in all living organisms, as a result of non-enzymatic condensation and Amadori rearrangement reactions between free glucose and biogenic amines such as amino acids, polypeptides, or aminophospholipids. Over decades, steady interest in fructosamine was largely sustained by its role as a key intermediate structure in the Maillard reaction that is responsible for the organoleptic and nutritional value of thermally processed foods, and for pathophysiological effects of hyperglycemia in diabetes. New trends in fructosamine research include the discovery and engineering of FN-processing enzymes, development of advanced tools for hyperglycemia monitoring, and evaluation of the therapeutic potential of both fructosamines and FN-recognizing proteins. This article covers developments in the field of fructosamine and its derivatives since 2010 and attempts to ascertain challenges in future research.
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Affiliation(s)
- Valeri V Mossine
- Department of Biochemistry, University of Missouri, Columbia, MO, United States
| | - Thomas P Mawhinney
- Department of Biochemistry, University of Missouri, Columbia, MO, United States.
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7
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Yu J, Hu N, Hou L, Hang F, Li K, Xie C. Effect of deacetylation of chitosan on the physicochemical, antioxidant and antibacterial properties activities of chitosan-mannose derivatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6394-6405. [PMID: 37205788 DOI: 10.1002/jsfa.12715] [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: 09/17/2022] [Revised: 03/30/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
BACKGROUND The present study investigates the physical, chemical, and antibacterial properties of water-soluble chitosan derivatives. Preparation of the water-soluble chitosan derivatives was performed by the Maillard reaction (MR) between chitosan [with the degree of deacetylation (DD) being 50%, 70%, and 90%] and mannose. No organic reagent was used in the process. Systematic evaluations of the effects of chitosan DD on the reaction extent, the structure, the composition, as well as the physicochemical properties, antioxidant properties, and bacterial inhibitory properties of the finished chitosan-mannose MR products (Mc-mrps), were carried out. RESULTS Based on the experimental data obtained from Fourier transform infrared spectroscopy, thermogravimetric analysis, X-ray diffraction, Pyrolysis-gas chromatography-mass spectrometry analysis, and 1 H-NMR, the Mc-mrps formed from chitosan with different DDs had different structures and components. An increase in the DD of chitosan led to a significant increase in the degree of reaction, color difference (△E), and solubility (P < 0.05). The zeta potential and particle size of the Mc-mrps were also influenced by the DD of chitosan. Additionally, the antimicrobial action against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (Escherichia coli and Salmonella typhimurium), as well as antioxidant activity, were enhanced by the incorporation of mannose. This was also achieved by the increase of the DD of chitosan. CONCLUSION The results of the present study suggest that chitosan was derived with mannose to yield a novel, water-soluble polysaccharide with better antioxidant and antimicrobial activities. The DD of chitosan had a significant effect on the properties of the Mc-mrp, which can serve as a reference point for the subsequent preparation and application of such derivatives. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Junzhe Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Na Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Liran Hou
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
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8
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Viturat S, Thongngam M, Lumdubwong N, Zhou W, Klinkesorn U. Ultrasound-assisted formation of chitosan-glucose Maillard reaction products to fabricate nanoparticles with enhanced antioxidant activity. ULTRASONICS SONOCHEMISTRY 2023; 97:106466. [PMID: 37290152 DOI: 10.1016/j.ultsonch.2023.106466] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/05/2023] [Accepted: 05/31/2023] [Indexed: 06/10/2023]
Abstract
The influence of ultrasonic processing parameters including reaction temperature (60, 70 and 80 °C), time (0, 15, 30, 45 and 60 min) and amplitude (70, 85 and 100%) on the formation and antioxidant activity of Maillard reaction products (MRPs) in a solution of chitosan and glucose (1.5 wt% at mass ratio of 1:1) was investigated. Selected chitosan-glucose MRPs were further studied to determine the effects of solution pH on the fabrication of antioxidative nanoparticles by ionic crosslinking with sodium tripolyphosphate. Results from FT-IR analysis, zeta-potential determination and color measurement indicated that chitosan-glucose MRPs with improved antioxidant activity were successfully produced using an ultrasound-assisted process. The highest antioxidant activity of MRPs was observed at the reaction temperature, time and amplitude of 80 °C, 60 min and 70%, respectively, with ∼ 34.5 and ∼20.2 μg Trolox mL-1 for DPPH scavenging activity and reducing power, respectively. The pH of both MRPs and tripolyphosphate solutions significantly influenced the fabrication and characteristics of the nanoparticles. Using chitosan-glucose MRPs and tripolyphosphate solution at pH 4.0 generated nanoparticles with enhanced antioxidant activity (∼1.6 and ∼ 1.2 μg Trolox mg-1 for reducing power and DPPH scavenging activity, respectively) with the highest percentage yield (∼59%), intermediate particle size (∼447 nm) and zeta-potential ∼ 19.6 mV. These results present innovative findings for the fabrication of chitosan-based nanoparticles with enhanced antioxidant activity by pre-conjugation with glucose via the Maillard reaction aided by ultrasonic processing.
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Affiliation(s)
- Supapit Viturat
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand
| | - Namfone Lumdubwong
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand
| | - Weibiao Zhou
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, 117542, Singapore.
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand; Research Unit on Innovative Technologies for Production and Delivery of Functional Biomolecules, Kasetsart University Research and Development Institute, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand.
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9
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Zolqadri R, Heidari Damani M, Malekjani N, Saeed Kharazmi M, Mahdi Jafari S. Rice bran protein-based delivery systems as green carriers for bioactive compounds. Food Chem 2023; 420:136121. [PMID: 37086611 DOI: 10.1016/j.foodchem.2023.136121] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 04/05/2023] [Accepted: 04/05/2023] [Indexed: 04/24/2023]
Abstract
Natural protein-based delivery systems have received special interest over the last few years. Different carriers are already developed in the food industry to protect, encapsulate and deliver bioactive compounds. Rice bran protein (RBP) is currently used as a carrier in encapsulating bioactives due to its excellent functional properties, great natural value, low price, good biodegradability, and biocompatibility. Recently, RBP-based carriers including emulsions, microparticles, nanoparticles, nanoemulsions, liposomes, and core-shell structures have been studied extensively in the literature. This study reviews the important characteristics of RBP in developing bioactive delivery systems. The recent progress in various modification approaches for improving RBP properties as carriers along with different types of RBP-based bioactive delivery systems is discussed. In the final part, the bioavailability and release profiles of bioactives from RBP-based carriers and the recent developments are described.
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Affiliation(s)
- Roshanak Zolqadri
- Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
| | - Maryam Heidari Damani
- Department of Food Hygiene, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran
| | - Narjes Malekjani
- Department of Food Science and Technology, Faculty of Agricultural Sciences, University of Guilan, Rasht, Iran.
| | | | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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10
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Du P, Xu Y, Shi Y, Xu Q, Xu Y. Amino modified cellulose fibers loaded zinc oxide nanoparticles via paper-making wet-forming for antibacterial materials. Int J Biol Macromol 2023; 227:795-804. [PMID: 36549617 DOI: 10.1016/j.ijbiomac.2022.12.145] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 12/06/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
Bacterial infection has become one of the major threats to human health all over the world, and the development and application of antibacterial materials has drawn great attention. Based on the Schiff-base structure, ZnONPs@ACFs are obtained by loading zinc oxide nanoparticles (ZnONPs) on amino cellulose fibers (ACFs) in-situ through the coordination of amino groups with metal ions. The results of FT-IR, XRD and UV-vis demonstrate that ZnONPs are successfully loaded and uniformly dispersed on ACF surface, and the ACFs maintain intact morphology observed by SEM. Furthermore, the zero-span tensile strength of ZnONPs@ACFs is 66.48 N/cm (ROL: 24.98 N/cm/s) under the optimum conditions, which indicates that ZnONPs@ACFs have a certain strength and can be used to make antibacterial sheet materials via paper-making wet-forming process. Accordingly, the ZnONPs@ACF composites show inhibition zones of 4.95 mm and 1.10 mm against E. coli and S. aureus, respectively. The new cellulose-based antibacterial materials demonstrate potential applications in the field of food packaging and biological medicine etc.
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Affiliation(s)
- Peng Du
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Yongjian Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, China.
| | - Yun Shi
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Qinghua Xu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Yang Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi Province Key Laboratory of Papermaking Technology and Specialty Paper, National Demonstration Center for Experimental Light Chemistry Engineering Education, Shaanxi University of Science & Technology, Xi'an 710021, China
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11
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Lu J, Wang C, Ma Y, Liu K, Fu X, Xing S. Exploration of the Product Specificity of chitosanase CsnMY002 and Mutants Using Molecular Dynamics Simulations. Molecules 2023; 28:molecules28031048. [PMID: 36770713 PMCID: PMC9920700 DOI: 10.3390/molecules28031048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/06/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023] Open
Abstract
Chitosanase CsnMY002 is a new type of enzyme isolated from Bacillus subtilis that is used to prepare chitosan oligosaccharide. Although mutants G21R and G21K could increase Chitosan yield and thus increase the commercial value of the final product, the mechanism by which this happens is not known. Herein, we used molecular dynamics simulations to explore the conformational changes in CsnMY002 wild type and mutants when they bind substrates. The binding of substrate changed the conformation of protein, stretching and deforming the active and catalytic region. Additionally, the mutants caused different binding modes and catalysis, resulting in different degrees of polymerization of the final Chitooligosaccharide degradation product. Finally, Arg37, Ile145 ~ Gly148 and Trp204 are important catalytic residues of CsnMY002. Our study provides a basis for the engineering of chitosanases.
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Affiliation(s)
- Jianzhang Lu
- Edmond H. Fischer Signal Transduction Laboratory, School of Life Sciences, Jilin University, Changchun 130012, China
- University of Edinburgh Institute (ZJU-UoE Institute), Zhejiang University, Haining 314400, China
| | - Chu Wang
- Edmond H. Fischer Signal Transduction Laboratory, School of Life Sciences, Jilin University, Changchun 130012, China
| | - Yingying Ma
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Changchun 130012, China
| | - Kaifeng Liu
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Changchun 130012, China
| | - Xueqi Fu
- Edmond H. Fischer Signal Transduction Laboratory, School of Life Sciences, Jilin University, Changchun 130012, China
| | - Shu Xing
- Edmond H. Fischer Signal Transduction Laboratory, School of Life Sciences, Jilin University, Changchun 130012, China
- Correspondence:
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12
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Lang A, Lan W, Gu Y, Wang Z, Xie J. Effects of ε-polylysine and chitooligosaccharide Maillard reaction products on quality of refrigerated sea bass fillets. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:152-163. [PMID: 35848059 DOI: 10.1002/jsfa.12125] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 07/06/2022] [Accepted: 07/18/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The Maillard reaction is a promising and safe method for obtaining chitooligosaccharide conjugates with proteins or peptides as food preservatives. This study aims to investigate the moisture state, physicochemical properties, and shelf-life of sea bass fillets treated with ε-polylysine (ε-PL) and chitooligosaccharides (COS), which are Maillard reaction products (LC-MRPs), during refrigerated storage. RESULTS The results of microbiological analysis and confocal laser scanning microscope (CLSM) revealed that LC-MRPs could retard microbial growth effectively. Compared with control, other treated groups could strongly retard the increase in the thiobarbituric acid (TBA) value, the K-value and the total volatile basic nitrogen (TVB-N) value, and also inhibited the softening of texture and the accumulation of biogenic amines in fish. The results of low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) indicate that LC-MRPs could delay the water migration of fillets and increase water holding capacity (WHC). Through sensory evaluation, the application of LC-MRPs increased the shelf-life of refrigerated sea bass fillets for another 9 days. CONCLUSION Maillard reaction products derived from chitooligosaccharides and ε-polylysine have strong potential for preserving sea bass. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ai Lang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Weiqing Lan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
| | - Yongji Gu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Zhicheng Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
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13
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LOU PX, ZHANG WW, CAO H, THAKUR K, SHANG YF, ZHANG JG, WEI ZJ. Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.99622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Heng CAO
- Hefei University of Technology, China
| | - Kiran THAKUR
- Hefei University of Technology, China; North Minzu University, China
| | - Ya-Fang SHANG
- Hefei University of Technology, China; North Minzu University, China
| | - Jian-Guo ZHANG
- Hefei University of Technology, China; North Minzu University, China
| | - Zhao-Jun WEI
- Hefei University of Technology, China; North Minzu University, China
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14
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Chitosan-based Maillard self-reaction products: formation, characterization, antioxidant and antimicrobial potential. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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15
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Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
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16
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Modification of Jiuzao glutelin with pullulan through Maillard reaction: stability effect in nano-emulsion, in vitro antioxidant properties, and interaction with curcumin. Food Res Int 2022; 161:111785. [DOI: 10.1016/j.foodres.2022.111785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 06/27/2022] [Accepted: 08/18/2022] [Indexed: 11/19/2022]
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17
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Lyu Y, Bi J, Chen Q, Wu X, Li X, Qiao Y. Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16819] [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]
Affiliation(s)
- Ying Lyu
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jinfeng Bi
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yening Qiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
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18
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Kaewtathip T, Wattana-Amorn P, Boonsupthip W, Lorjaroenphon Y, Klinkesorn U. Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activity. Food Chem 2022; 393:133329. [PMID: 35653997 DOI: 10.1016/j.foodchem.2022.133329] [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] [Received: 07/05/2020] [Revised: 05/22/2022] [Accepted: 05/25/2022] [Indexed: 11/19/2022]
Abstract
Maillard reaction products (MRPs) between chitosan and various sugars with enhanced antioxidant activity were previously produced. However, few reports address the chitosan and corn syrup solids system that has been successfully used to encapsulate nutraceutical oils. Maillard reaction is pH-responsive, the influence of solution pH on the formation kinetic and antioxidant activity of MRPs was therefore evaluated in this work. FT-IR and zeta-potential results confirmed the formation of MRPs between chitosan and corn syrup solids. Possible Amadori compounds signals were observed clearly in the 1H NMR spectrum. Brown color development depended on initial solution pH, following a zero-order kinetic regression. Antioxidant activity of reaction products was higher than the native system and increased with an increase in the initial pH of the solution. Developed MRPs with a dual function as antioxidant and encapsulant can possibly be used to protect emulsified oil from oxidation.
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Affiliation(s)
- Thipthida Kaewtathip
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand; Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand
| | - Pakorn Wattana-Amorn
- Department of Chemistry, Special Research Unit for Advanced Magnetic Resonance and Center of Excellence for Innovation in Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand
| | - Waraporn Boonsupthip
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Yaowapa Lorjaroenphon
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Utai Klinkesorn
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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19
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Perez‐Pirotto C, Cozzano S, Hernando I, Arcia P. Different green extraction technologies for soluble dietary fibre extraction from orange by‐product. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Claudia Perez‐Pirotto
- Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
- Food Microstructure and Chemistry Research Group Department of Food Technology Universitat Politècnica de València Valencia 46022 Spain
| | - Sonia Cozzano
- Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group Department of Food Technology Universitat Politècnica de València Valencia 46022 Spain
| | - Patricia Arcia
- Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
- Latitud Latu Foundation Montevideo 11500 Uruguay
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20
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Han H, Jiao Y, Chang Y, Cheng Y, Shi L. Glycosylation of Zein Hydrolysate as a Nanocarrier for Lutein Delivery: Preparation and Stability. Front Pharmacol 2022; 13:905059. [PMID: 35586048 PMCID: PMC9108384 DOI: 10.3389/fphar.2022.905059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Accepted: 04/19/2022] [Indexed: 11/13/2022] Open
Abstract
Lutein is a functional carotenoid that has a wide range of physiological benefits in humans. However, it easily degrades and becomes inactivated during storage and processing, resulting in low bioavailability. The development of new nanocarriers can effectively improve the stability and biological activity of lutein. In this study, zein hydrolysate (ZH) carriers were glycosylated with glucosamine (GLU) under the action of transglutaminase, and lutein-loaded glycosylated ZH nanoparticles (GZH-LUT) were constructed by liquid–liquid dispersion. The results showed that the GZH-LUT particles had a narrow size distribution in the range of 200–300 nm and a decreased zeta potential and polydispersity index. In particular, GZH trapped lutein more efficiently than ZH. In addition, GZH-LUT had better physical and chemical properties, including better water solubility, oxidative stability, and environmental stability than free lutein and ZH-LUT. These results indicate that glycosylated zein hydrolysate has the potential to be used as a novel protein-based nanocarrier to enhance the solubility and stability of lutein, which can further improve its bioavailability.
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21
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Krstić J, Radosavljević A, Spasojević J, Nikolić N, Jovanović U, Abazović N, Kačarević-Popović Z. Improvement of antibacterial activity of Ag-poly(vinyl-alcohol)/chitosan hydrogel by optimizing the procedure of radiolytic synthesis. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110045] [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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22
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Lan W, Zhao Y, Liu J, Xie J. Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage. J Food Prot 2022; 85:803-814. [PMID: 35202469 DOI: 10.4315/jfp-21-341] [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: 09/10/2021] [Accepted: 02/17/2022] [Indexed: 11/11/2022]
Abstract
ABSTRACT The aim of this research was to experimentally assess the effect of chitosan (CS)-grafted phenolic acid (CS-g-PA) derivatives on the quality and microbiota composition of vacuum-packaged sea bass (Lateolabrax japonicus). Samples were treated by deionized water (CK), 1% CS, 1% CS-g-PA copolymer, and 1% CS-grafted gallic acid (CS-g-GA) copolymer for 10 min and combined with vacuum packaging stored at 4°C to analyze the microbiological and physicochemical indicators; they were also combined with 16s RNA high-throughput sequencing to explore the effects of CS derivatives on quality and microbial composition. The results showed that the treatment of CS-g-GA and CS-g-PA could retard the increase of pH, total volatile basic nitrogen, and the K value. The degradation of ATP-related compounds, production of biogenic amines, and growth of spoilage bacteria were inhibited by CS-g-GA and CS-g-PA. Moreover, CS-g-GA and CS-g-PA performed better in the inhibition of lipid oxidation by the analysis of thiobarbituric acid reactive substances and relative fluorescence intensity. According to the results of high-throughput sequencing, the diversity of microbial composition in all groups was decreased significantly during chilled storage, especially in the CK group. The predominant microorganism was Acinetobacter in the middle period of storage, while Pseudomonas and Shewanella became predominant at the end of storage. The treatment of CS-g-GA and CS-g-PA had significant effects inhibiting the growth of Shewanella during storage. On the basis of the analysis of the microorganism and physicochemical quality, compared with the CK group, CS-g-GA and CS-g-PA can maintain the good quality of sea bass fillets and prolong the shelf life for another 12 days. HIGHLIGHTS
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Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology, Shanghai 201306, People's Republic of China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, People's Republic of China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Yanan Zhao
- College of Food Science and Technology, Shanghai 201306, People's Republic of China
| | - Jiali Liu
- College of Food Science and Technology, Shanghai 201306, People's Republic of China
| | - Jing Xie
- College of Food Science and Technology, Shanghai 201306, People's Republic of China.,Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, People's Republic of China.,National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, People's Republic of China
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23
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Effects of phenolic acid grafted chitosan on moisture state and protein properties of vacuum packaged sea bass (Lateolabrax japonicus) during refrigerated storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113208] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Fabrication of lipase-loaded particles by coacervation with chitosan. Food Chem 2022; 385:132689. [PMID: 35303653 DOI: 10.1016/j.foodchem.2022.132689] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/05/2022] [Accepted: 03/10/2022] [Indexed: 12/20/2022]
Abstract
Coacervation of the lipase from Aspergillus oryzae (AOL) with chitosan was a feasible way to fabricate lipase-loaded particles and the optimum conditions were phase separation pH 5.5, chitosan to AOL mass ratio 1:5, and temperature 25 °C in the absence of NaCl, which conferred an AOL loading efficiency of up to 95.48% and activity recovery of 69.60%. The AOL-chitosan coacervates were highly porous and more susceptible to weight loss upon heating. Coacervation with chitosan increased the activity of AOL and shifted its optimum pH from 7.0 to 6.0, but exerted no effect on its optimum temperature (45 °C). Thermal deactivation kinetics analysis revealed that the coacervated AOL was more thermal stable, while the Michaelis-Menten kinetics analysis indicated that coacervation with chitosan increased the Vmax of AOL by 2.4 folds, but decreased its substrate affinity by 3.6 folds. Hence, the AOL-chitosan coacervates are potential in the construction of Pickering emulsion-based lipase catalysis systems.
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25
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Wan Mahari WA, Waiho K, Fazhan H, Necibi MC, Hafsa J, Mrid RB, Fal S, El Arroussi H, Peng W, Tabatabaei M, Aghbashlo M, Almomani F, Lam SS, Sillanpää M. Progress in valorisation of agriculture, aquaculture and shellfish biomass into biochemicals and biomaterials towards sustainable bioeconomy. CHEMOSPHERE 2022; 291:133036. [PMID: 34822867 DOI: 10.1016/j.chemosphere.2021.133036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 11/03/2021] [Accepted: 11/20/2021] [Indexed: 06/13/2023]
Abstract
The recurrent environmental and economic issues associated with the diminution of fossil fuels are the main impetus towards the conversion of agriculture, aquaculture and shellfish biomass and the wastes into alternative commodities in a sustainable approach. In this review, the recent progress on recovering and processing these biomass and waste feedstocks to produce a variety of value-added products via various valorisation technologies, including hydrolysis, extraction, pyrolysis, and chemical modifications are presented, analysed, and discussed. These technologies have gained widespread attention among researchers, industrialists and decision makers alike to provide markets with bio-based chemicals and materials at viable prices, leading to less emissions of CO2 and sustainable management of these resources. In order to echo the thriving research, development and innovation, bioresources and biomass from various origins were reviewed including agro-industrial, herbaceous, aquaculture, shellfish bioresources and microorganisms that possess a high content of starch, cellulose, lignin, lipid and chitin. Additionally, a variety of technologies and processes enabling the conversion of such highly available bioresources is thoroughly analysed, with a special focus on recent studies on designing, optimising and even innovating new processes to produce biochemicals and biomaterials. Despite all these efforts, there is still a need to determine the more cost-effective and efficient technologies to produce bio-based commodities.
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Affiliation(s)
- Wan Adibah Wan Mahari
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Khor Waiho
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; STU-UMT Joint Shellfish Research Laboratory, Shantou University, Shantou, China; Centre for Chemical Biology, Universiti Sains Malaysia, Minden, Malaysia
| | - Hanafiah Fazhan
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; STU-UMT Joint Shellfish Research Laboratory, Shantou University, Shantou, China
| | - Mohamed Chaker Necibi
- International Water Research Institute, Mohammed VI Polytechnic University, 43150 Ben-Guerir, Morocco.
| | - Jawhar Hafsa
- AgroBioSciences Research Division, Mohammed VI Polytechnic University, 43150 Ben-Guerir, Morocco
| | - Reda Ben Mrid
- AgroBioSciences Research Division, Mohammed VI Polytechnic University, 43150 Ben-Guerir, Morocco
| | - Soufiane Fal
- Green Biotechnology laboratory, Moroccan Foundation for Advanced Science, Innovation & Research (MASCIR). Madinat Al Irfane, Rabat 10100 Morocco; Plant Physiology and Biotechnology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment. Faculty of Sciences, Mohammed V University of Rabat, 10000, Morocco
| | - Hicham El Arroussi
- Green Biotechnology laboratory, Moroccan Foundation for Advanced Science, Innovation & Research (MASCIR). Madinat Al Irfane, Rabat 10100 Morocco
| | - Wanxi Peng
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China
| | - Meisam Tabatabaei
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Fares Almomani
- Department of Chemical Engineering, College of Engineering, Qatar University, P. O. Box 2713, Doha, Qatar
| | - Su Shiung Lam
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
| | - Mika Sillanpää
- Chemistry Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; Faculty of Science and Technology, School of Applied Physics, University Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia; Malaysia Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Viet Nam; International Research Centre of Nanotechnology for Himalayan Sustainability (IRCNHS), Shoolini University, Solan, 173212, Himachal Pradesh, India.
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27
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Tan W, Zhang J, Mi Y, Li Q, Guo Z. Synthesis and characterization of α-lipoic acid grafted chitosan derivatives with antioxidant activity. REACT FUNCT POLYM 2022. [DOI: 10.1016/j.reactfunctpolym.2022.105205] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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28
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Wang T, Shen F, Deng H, Cai F, Chen S. Smartphone imaging spectrometer for egg/meat freshness monitoring. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:508-517. [PMID: 35050274 DOI: 10.1039/d1ay01726h] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Data transmission between spectroscopy equipment and mobile terminals is critical to realising hand-held field-level monitoring. Currently, on-the-go (OTG) communication technology is a convenient and efficient method of data transmission for mobile devices. However, few people associate spectroscopy equipment with smartphones through the OTG port. This study developed a portable imaging spectrometer with a spectral resolution of approximately 12 nm in the visible-near-infrared band (400-1000 nm). It can be connected to a smartphone through the USB-OTG port to process the spectral signal through the smartphone's system on a chip (SoC). It also displays real-time spectral images of the food samples through the smartphone's screen. Using a support vector machine (SVM) to classify the spectra of the various experimental samples (e.g. eggs and pork), the model prediction accuracy rate is approximately 90%. This further proves the reliability of the proposed smartphone imaging spectrometer for monitoring the freshness of food samples onsite.
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Affiliation(s)
- Tianci Wang
- Mechanical and Electrical Engineering College, School of Biomedical Engineering, Key Laboratory of Biomedical Engineering of Hainan Province, Hainan University, Haikou 570228, China.
| | - Fuzhou Shen
- Mechanical and Electrical Engineering College, School of Biomedical Engineering, Key Laboratory of Biomedical Engineering of Hainan Province, Hainan University, Haikou 570228, China.
| | - Hancheng Deng
- Mechanical and Electrical Engineering College, School of Biomedical Engineering, Key Laboratory of Biomedical Engineering of Hainan Province, Hainan University, Haikou 570228, China.
| | - Fuhong Cai
- Mechanical and Electrical Engineering College, School of Biomedical Engineering, Key Laboratory of Biomedical Engineering of Hainan Province, Hainan University, Haikou 570228, China.
| | - Shufen Chen
- Hainan General Hospital (Hainan Affiliated Hospital of Hainan Medical University), Haikou, Hainan, China
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29
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Zhang X, Zhang C, Zhou M, Xia Q, Fan L, Zhao L. Enhanced bioproduction of chitin in engineered Pichia pastoris. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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30
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Chen Y, Gao X, Liu S, Cai Q, Wu L, Sun Y, Xia G, Wang Y. Establishment and Characterization of Stable Zein/Glycosylated Lactoferrin Nanoparticles to Enhance the Storage Stability and in vitro Bioaccessibility of 7,8-Dihydroxyflavone. Front Nutr 2022; 8:806623. [PMID: 35047548 PMCID: PMC8763018 DOI: 10.3389/fnut.2021.806623] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 11/29/2021] [Indexed: 12/21/2022] Open
Abstract
In this work, the lactoferrin (LF) was glycosylated by dextran (molecular weight 10, 40, and 70 kDa, LF 10K, LF 40K, and LF 70K) via Maillard reaction as a stabilizer to establish zein/glycosylated LF nanoparticles and encapsulate 7,8-dihydroxyflavone (7,8-DHF). Three zein/glycosylated LF nanoparticles (79.27–87.24 nm) with low turbidity (<0.220) and polydispersity index (PDI) (<0.230) were successfully established by hydrophobic interactions and hydrogen bonding. Compared with zein/LF nanoparticles, zein/glycosylated LF nanoparticles further increased stability to ionic strength (0–500 mM NaCl) at low pH conditions. Zein/glycosylated LF nanoparticles had nanoscale spherical shape and glycosylated LF changed surface morphology of zein nanoparticles. Besides, encapsulated 7,8-DHF exhibited an amorphous state inside zein/glycosylated LF nanoparticles. Most importantly, zein/glycosylated LF nanoparticles had good water redispersibility, high encapsulation efficiency (above 98.50%), favorable storage stability, and bioaccessibility for 7,8-DHF, particularly LF 40K. Collectively, the above research provides a theoretical reference for the application of zein-based delivery systems.
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Affiliation(s)
- Yufeng Chen
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China.,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Xiaojing Gao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Qiuxing Cai
- College of Food Engineering, Beibu Gulf University, Qinzhou, China
| | - Lijun Wu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Yi Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Guobin Xia
- Department of Pediatrics Section of Neonatology, Texas Children's Hospital, Houston, TX, United States
| | - Yueqi Wang
- College of Food Engineering, Beibu Gulf University, Qinzhou, China.,Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People's Republic of China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
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31
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Bai M, Niu D, Xia L, Yin Y, Wan J. Efficient degradation of phenol with high salinity wastewater by catalytic persulfate activation using chitosan biochar. REACTION KINETICS MECHANISMS AND CATALYSIS 2022. [DOI: 10.1007/s11144-021-02150-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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32
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Chen Q, Ye Z, Xu H, Wang Y, Lai N. Study on the biodegradability of a chitosan‐modified hyperbranched polymer for enhanced oil recovery. J Appl Polym Sci 2022. [DOI: 10.1002/app.51425] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Qingyuan Chen
- School of Chemistry and Chemical Engineering Southwest Petroleum University Chengdu Sichuan China
| | - Zhongbin Ye
- School of Chemistry and Chemical Engineering Southwest Petroleum University Chengdu Sichuan China
- Oil & Gas Field Applied Chemistry Key Laboratory of Sichuan Province Chengdu Sichuan China
| | - Hongwei Xu
- School of Chemistry and Chemical Engineering Southwest Petroleum University Chengdu Sichuan China
| | - Yuqi Wang
- School of Chemistry and Chemical Engineering Southwest Petroleum University Chengdu Sichuan China
| | - Nanjun Lai
- School of Chemistry and Chemical Engineering Southwest Petroleum University Chengdu Sichuan China
- Oil & Gas Field Applied Chemistry Key Laboratory of Sichuan Province Chengdu Sichuan China
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33
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Lysine-glucose Maillard reaction products promote longevity and stress tolerance in Caenorhabditis elegans via the insulin/IGF-1 signaling pathway. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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34
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Malek NNA, Jawad AH, Ismail K, Razuan R, ALOthman ZA. Fly ash modified magnetic chitosan-polyvinyl alcohol blend for reactive orange 16 dye removal: Adsorption parametric optimization. Int J Biol Macromol 2021; 189:464-476. [PMID: 34450144 DOI: 10.1016/j.ijbiomac.2021.08.160] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 01/13/2023]
Abstract
A magnetic biocomposite blend of chitosan-polyvinyl alcohol/fly ash (m-Cs-PVA/FA) was developed by adding fly ash (FA) microparticles into the polymeric matrix of magnetic chitosan-polyvinyl alcohol (m-Cs-PVA). The effectiveness of m-Cs-PVA/FA as an adsorbent to remove textile dye (reactive orange 16, RO16) from aquatic environment was evaluated. The optimum adsorption key parameters and their significant interactions were determined by Box-Behnken Design (BBD). The analysis of variance (ANOVA) indicates the significant interactions can be observed between m-Cs-PVA/FA dose with solution pH, and m-Cs-PVA/FA dose with working temperature. Considering these significant interactions, the highest removal of RO16 (%) was found 90.3% at m-Cs-PVA/FA dose (0.06 g), solution pH (4), working temperature (30 °C), and contact time (17.5 min). The results of adsorption kinetics revealed that the RO16 adsorption was better described by the pseudo-second-order model. The results of adsorption isotherm indicated a multilayer adsorption process as well described by Freundlich model with maximum adsorption capacity of 123.8 mg/g at 30 °C. An external magnetic field can be easily applied to recover the adsorbent (m-Cs-PVA/FA). The results supported that the synthesized m-Cs-PVA/FA presents itself as an effective and promising adsorbent for textile dye with preferable adsorption capacity and separation ability during and after the adsorption process.
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Affiliation(s)
- Nurul Najwa Abd Malek
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
| | - Ali H Jawad
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
| | - Khudzir Ismail
- Faculty of Applied Sciences, Universiti Teknologi MARA, 02600 Arau, Perlis, Malaysia
| | - R Razuan
- Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
| | - Zeid A ALOthman
- Chemistry Department, P.O. Box 2455, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
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35
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Wang H, Ding F, Ma L, Zhang Y. Recent advances in gelatine and chitosan complex material for practical food preservation application. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15340] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Hongxia Wang
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
| | - Fuyuan Ding
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
| | - Liang Ma
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University) Ministry of Education Chongqing 400715 China
- The Ecological Fishery Technological System of Chongqing Municipal Agricultural and Rural Committee Chongqing 400715 China
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36
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Meng DM, Sun SN, Shi LY, Cheng L, Fan ZC. Application of antimicrobial peptide mytichitin-CB in pork preservation during cold storage. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108041] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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37
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Cerón AA, Nascife L, Norte S, Costa SA, Oliveira do Nascimento JH, Morisso FDP, Baruque-Ramos J, Oliveira RC, Costa SM. Synthesis of chitosan-lysozyme microspheres, physicochemical characterization, enzymatic and antimicrobial activity. Int J Biol Macromol 2021; 185:572-581. [PMID: 34216659 DOI: 10.1016/j.ijbiomac.2021.06.178] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 06/22/2021] [Accepted: 06/26/2021] [Indexed: 11/24/2022]
Abstract
Chitosan microspheres (CMS) by the emulsion-chemical cross-linking method with and without lysozyme immobilization were synthesized and characterized. The technique conditions were adjusted, and spherical particles with approximate diameters of 3.74 ± 1.08 μm and 0. 29 ± 0.029 μm to CMS and chitosan-lysozyme microspheres (C-LMS), respectively, were obtained. The microspheres were characterized by scanning electron microscopy (FESEM), Spectroscopy Fourier Transform Spectroscopy (ATR-FTIR), X-ray diffraction (XRD), and zeta potential. Particle size was identified by laser light scattering (DLS) and the thermal properties by Differential Scanning Calorimetry (DSC) and Thermogravimetry (TGA) were determined. By the lysis of Micrococcus lysodeikticus, the activity of the microspheres was determined, and the results correlated with the amount of lysozyme used in the immobilization process and the enzyme loading efficiency was 67%. Finally, release tests pointed out the amount of enzyme immobilized on the microsphere surface. These results showed that chitosan microspheres could be used as material for lysozyme immobilization by cross-linking technique. The antimicrobial activity was tested by inhibition percent determination, and it evidenced both chitosan microspheres (CMS) and chitosan-lysozyme microspheres (C-LMS) positive antimicrobial activity to Staphylococcus aureus, Enterococcus faecalis and Pseudomonas aeruginosa.
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Affiliation(s)
- Annie A Cerón
- School of Arts, Sciences and Humanities, Textile and Fashion Course, University of São Paulo, Av. Arlindo Bétio 1000, Ermelino Matarazzo, São Paulo, SP 03828-000, Brazil.
| | - Lorrane Nascife
- School of Arts, Sciences and Humanities, Textile and Fashion Course, University of São Paulo, Av. Arlindo Bétio 1000, Ermelino Matarazzo, São Paulo, SP 03828-000, Brazil
| | - Samuel Norte
- Center of Agricultural Sciences, University Federal of São Carlos, Rodovia Anhanguera, km 174, Araras, SP 13600-97, Brazil
| | - Silgia A Costa
- School of Arts, Sciences and Humanities, Textile and Fashion Course, University of São Paulo, Av. Arlindo Bétio 1000, Ermelino Matarazzo, São Paulo, SP 03828-000, Brazil
| | | | | | - Júlia Baruque-Ramos
- School of Arts, Sciences and Humanities, Textile and Fashion Course, University of São Paulo, Av. Arlindo Bétio 1000, Ermelino Matarazzo, São Paulo, SP 03828-000, Brazil
| | - Rodrigo C Oliveira
- Departament of Biological Sciences, Bauru School of Dentistry, University of São Paulo, Alameda Dr. Octávio Pinheiro Brisolla, 9-75, Vila Universitária, Bauru, SP 17012-901, Brazil
| | - Sirlene M Costa
- School of Arts, Sciences and Humanities, Textile and Fashion Course, University of São Paulo, Av. Arlindo Bétio 1000, Ermelino Matarazzo, São Paulo, SP 03828-000, Brazil
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38
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Shahrajabian MH, Chaski C, Polyzos N, Tzortzakis N, Petropoulos SA. Sustainable Agriculture Systems in Vegetable Production Using Chitin and Chitosan as Plant Biostimulants. Biomolecules 2021; 11:biom11060819. [PMID: 34072781 PMCID: PMC8226918 DOI: 10.3390/biom11060819] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 12/25/2022] Open
Abstract
Chitin and chitosan are natural compounds that are biodegradable and nontoxic and have gained noticeable attention due to their effective contribution to increased yield and agro-environmental sustainability. Several effects have been reported for chitosan application in plants. Particularly, it can be used in plant defense systems against biological and environmental stress conditions and as a plant growth promoter—it can increase stomatal conductance and reduce transpiration or be applied as a coating material in seeds. Moreover, it can be effective in promoting chitinolytic microorganisms and prolonging storage life through post-harvest treatments, or benefit nutrient delivery to plants since it may prevent leaching and improve slow release of nutrients in fertilizers. Finally, it can remediate polluted soils through the removal of cationic and anionic heavy metals and the improvement of soil properties. On the other hand, chitin also has many beneficial effects such as plant growth promotion, improved plant nutrition and ability to modulate and improve plants’ resistance to abiotic and biotic stressors. The present review presents a literature overview regarding the effects of chitin, chitosan and derivatives on horticultural crops, highlighting their important role in modern sustainable crop production; the main limitations as well as the future prospects of applications of this particular biostimulant category are also presented.
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Affiliation(s)
- Mohamad Hesam Shahrajabian
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (C.C.); (N.P.)
- Correspondence: (M.H.S.); (S.A.P.); Tel.: +30-24210-93196 (S.A.P.)
| | - Christina Chaski
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (C.C.); (N.P.)
| | - Nikolaos Polyzos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (C.C.); (N.P.)
| | - Nikolaos Tzortzakis
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, 3603 Limassol, Cyprus;
| | - Spyridon A. Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece; (C.C.); (N.P.)
- Correspondence: (M.H.S.); (S.A.P.); Tel.: +30-24210-93196 (S.A.P.)
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