1
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Zhu C, Zhang M, Yang A, Zhong Y, Guo D. Thermal stability and in vitro digestive behavior of Pickering emulsion stabilized by high-amylose starch nanocrystals. Int J Biol Macromol 2024; 280:136110. [PMID: 39343277 DOI: 10.1016/j.ijbiomac.2024.136110] [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: 07/10/2024] [Revised: 08/27/2024] [Accepted: 09/26/2024] [Indexed: 10/01/2024]
Abstract
In this study, high-amylose starch (HAS) was processed using sulfuric acid-ultrasonic cross-linking to produce high-amylose starch nanocrystals (HASNC). These nanocrystals were used to stabilize Pickering emulsions and assess their effectiveness in encapsulating β-carotene. Normal starch nanocrystals (NSNC) were prepared similarly for comparison. The HASNC retained key HAS properties, such as heat and enzyme resistance, providing several advantages to HASNC-stabilized emulsions. First, after exposure to 100 °C heat and in vitro tests simulating the mouth and stomach, the HASNC-stabilized emulsions demonstrated significantly greater stability and higher β-carotene retention compared to the NSNC-stabilized emulsions. This enhanced stability is attributed to the lower gelatinization degree and increased resistance to α-amylase hydrolysis of HASNC, which provides stronger steric stabilization of the oil droplets. Second, during in vitro small intestine tests, the greater enzyme resistance of HASNC allowed for the formation of a denser barrier around the oil droplets, effectively preventing lipase and bile salts from contacting the oil droplets. This led to a reduced rate and extent of lipid digestion and facilitated a sustained-release effect. Consequently, HASNC, as a starch-based emulsifier, show great potential as an effective delivery system for the sustained release of bioactive compounds.
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Affiliation(s)
- Chuanhao Zhu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Maoxi Zhang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Aojun Yang
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuyue Zhong
- Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong, China.
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China; State Key Laboratory of Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China.
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2
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Duan M, Tong C, Huang C, Tong Z, Xu J, Li D, Pang J, Zhi Z, Wu C. Enhanced stabilization of multifunctional phenolic acids-grafted chitin nanofibers for Pickering emulsions. Food Chem 2024; 440:138278. [PMID: 38157704 DOI: 10.1016/j.foodchem.2023.138278] [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: 08/22/2023] [Revised: 12/17/2023] [Accepted: 12/23/2023] [Indexed: 01/03/2024]
Abstract
The objective of this study was to develop novel functional stabilizers for Pickering emulsions using phenolic acids-grafted chitin nanofibers (phenolic acids-g-ChNF), which were fabricated by grafting ferulic acid (FA), sinapic acid (SA) and caffeic acid (CA) onto ChNF via free radical-mediated method. The Fourier transform infrared spectrum and Proton nuclear magnetic resonance showed that graft copolymerization occurred between the amino groups of ChNF and the carbonyl of the phenolic acids. Further, it was revealed that CA-g-ChNF and SA-g-ChNF possessed stronger antioxidant and antibacterial properties than the original ChNF and FA-g-ChNF. Additionally, we applied phenolic acids-g-ChNF to develop Pickering emulsions and found that SA-g-ChNF- and CA-g-ChNF-stabilized emulsions displayed reduced droplet sizes compared to FA, the main reason for which was that SA and CA had a rather close bonding relationship with ChNF. Taken together, SA-g-ChNF and CA-g-ChNF as novel multi-functional particles can be employed for facilitating the stability of Pickering emulsions.
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Affiliation(s)
- Mengxia Duan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Cailing Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chen Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhisheng Tong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingting Xu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Danjie Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, East Flanders 9000, Belgium.
| | - Chunhua Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China.
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3
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Lv J, Zhang Y, Jin Y, Oh DH, Fu X. Chitin nanofibers prepared by enzymatic hydrolysis: Characterization and application for Pickering emulsions. Int J Biol Macromol 2024; 254:127662. [PMID: 37884229 DOI: 10.1016/j.ijbiomac.2023.127662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 10/06/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
Chitin nanofibers (ChNFs) have a wide range of applications in numerous fields owing to their exceptional material properties and biological functionality. This research focused on producing ChNFs with diameters of 20-70 nm using chitinase and ultrasound from crayfish shells. The impact of enzymatic duration on ChNF yield and performance was investigated. Results revealed ChNFs forming a high aspect ratio network structure. Chitinase hydrolysis enhanced ChNF dispersion and yield while improving crystallinity and thermal stability without significantly altering their chemical structure. Enzymatically modified ChNF suspensions also exhibited stable rheological properties. Moreover, ChNFs showed good emulsification and emulsion stability in Pickering emulsion. The mechanism may be the effective adsorption of ChNFs at the oil-water interface, and the formation of a ChNF network in the continuous phase that prevents droplet coalescence. This study highlights that the potential of chitinase and ultrasound for the production of ChNFs and the utilization of crayfish shell waste.
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Affiliation(s)
- Jiran Lv
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yumeng Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Deog-Hwan Oh
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, South Korea
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
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4
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Hu S, Li W, Cai Z, Tang C, Li B, Liu S, Li Y. Research progress on chitin/chitosan-based emulsion delivery systems and their application in lipid digestion regulation. Crit Rev Food Sci Nutr 2023:1-23. [PMID: 37811646 DOI: 10.1080/10408398.2023.2264392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
Excessive lipid intake is linked to an elevated risk of health problems. However, reducing lipid contents may influence food structure and flavor. Some alternatives are needed to control the lipid absorption. Emulsions are common carriers for lipids, which can control the hydrolysis and absorption of lipids. Chitin (Ch) and chitosan (CS) are natural polysaccharides with good biodegradability, biocompatibility, and unique cationic properties. They have been reported to be able to delay lipolysis, which can be regarded as one of the most promising agents that regulates lipid digestion (LiD). The application of Ch/CS and their derivatives in emulsions are summarized in this review with a focus on their performances and mechanisms for LiD regulation, aiming to provide theoretical guidance for the development of novel Ch/CS emulsions, and the regulation of LiD. A reasonable design of emulsion interface can provide its resistance to the external environment and then control LiD. The properties of emulsion interface are the key factors affecting LiD. Therefore, systematic study on the relationship between Ch/CS-based emulsion structure and LiD can not only instruct the reasonable design of emulsion interface to accurately regulate LiD, but also provide scientific guidelines for applying Ch/CS in functional food, medicine and other fields.
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Affiliation(s)
- Shanshan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Wenbo Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhi Cai
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan, China
| | - Cuie Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
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5
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Zhou J, Guo M, Qin Y, Wang W, Lv R, Xu E, Ding T, Liu D, Wu Z. Advances in Starch Nanoparticle for Emulsion Stabilization. Foods 2023; 12:2425. [PMID: 37372636 DOI: 10.3390/foods12122425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Starch nanoparticles (SNPs) are generally defined as starch grains smaller than 600-1000 nm produced from a series of physical, chemical, or biologically modified starches. Many studies have reported the preparation and modification of SNPs, which are mostly based on the traditional "top-down" strategy. The preparation process generally has problems with process complexity, long reaction periods, low yield, high energy consumption, poor repeatability, etc. A "bottom-up" strategy, such as an anti-solvent method, is proven to be suitable for the preparation of SNPs, and they are synthesized with small particle size, good repeatability, a low requirement on equipment, simple operation, and great development potential. The surface of raw starch contains a large amount of hydroxyl and has a high degree of hydrophilicity, while SNP is a potential emulsifier for food and non-food applications.
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Affiliation(s)
- Jianwei Zhou
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Meimei Guo
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Qin
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, NingboTech University, Ningbo 315100, China
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
- State Key Laboratory of Fluid Power and Mechatronic Systems, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Food Laboratory of Zhongyuan, Luohe 462044, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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Chen H, Jiang Y, Zhang B, Fang Y, Lin Q, Ding Y. Application of Pickering emulsions stabilized by corn, potato and pea starch nanoparticles: Effect of environmental conditions and approach for curcumin release. Int J Biol Macromol 2023; 238:124115. [PMID: 36963551 DOI: 10.1016/j.ijbiomac.2023.124115] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/02/2023] [Accepted: 03/17/2023] [Indexed: 03/26/2023]
Abstract
To apply octenyl succinic anhydride (OSA)-modified corn, potato and pea starch nanoparticles (OCSNPs, OPtSNPs and OPSNPs, respectively) as Pickering emulsion stabilizers, effect of environmental conditions such as 30 days of storage period, pH of 1-11, ionic strength of 0.1-0.9 mol/L and heat of 30-90 °C on the stability of the emulsions was evaluated. Compared with emulsions stabilized by starch nanoparticles (SNPs), the emulsions stabilized by OSA-modified SNPs (OSNPs) kept stable against different environmental stresses (pH, ionic strength and heat) as well as for a storage period of 30 days, especially for OPtSNPs. Additionally, oiling-off was not observed in OSNPs emulsions over the storage time. OSNPs emulsions also showed improved protection on curcumin during storage and controlled release during in vitro digestion. These findings enlarged the application of OCSNPs, OPtSNPs and OPSNPs stabilized-Pickering emulsion in food systems and deliver system.
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Affiliation(s)
- Huirong Chen
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yuling Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Biao Zhang
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China
| | - Yongbo Ding
- National Engineering Research Center of Rice and Byproduct Deep Processing, Hunan Key Laboratory of Processed Food For Special Medical Purpose, Hunan Key Laboratory of Forestry Edible Sources Safety and Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China..
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7
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Sun C, Wei Z, Xue C, Yang L. Development, application and future trends of starch-based delivery systems for nutraceuticals: A review. Carbohydr Polym 2023; 308:120675. [PMID: 36813348 DOI: 10.1016/j.carbpol.2023.120675] [Citation(s) in RCA: 17] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 02/02/2023] [Accepted: 02/03/2023] [Indexed: 02/08/2023]
Abstract
As a natural biopolymer, starch is ideally adapted as an encapsulant material for nutraceutical delivery systems due to its unique nature of extensive sources, versatility and high biocompatibility. This review offers an outline of recent advances in the development of starch-based delivery systems. The structure and functional properties of starch in encapsulating and delivering bioactive ingredients are first introduced. Structural modification of starch improves the functionalities and extends the applications of starch in novel delivery systems. Then, various nutraceutical delivery systems are systematically summarized, which include porous starch, starch particle, amylose inclusion complex, cyclodextrin, gel, edible film and emulsion. Next, the delivery process of nutraceuticals is discussed in two parts: digestion and release. Intestinal digestion plays an important role during the whole digestion process of starch-based delivery systems. Moreover, controlled release of bioactives can be achieved by porous starch, starch-bioactive complexation and core-shell structure. Finally, the challenges of the existing starch-based delivery systems are deliberated, and the directions for future research are pointed out. Composite delivery carriers, co-delivery, intelligent delivery, delivery in real food systems, and reuse of agricultural wastes may be the research trends for starch-based delivery systems in the future.
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Affiliation(s)
- Chang Sun
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Zihao Wei
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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8
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Feng H, Wang Z, Sajab MS, Abdul PM, Ding G. A novel chitinous nanoparticles prepared and characterized with black soldier fly (Hermetia illucens L.) using steam flash explosion treatment. Int J Biol Macromol 2023; 230:123210. [PMID: 36639077 DOI: 10.1016/j.ijbiomac.2023.123210] [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: 10/22/2022] [Revised: 01/05/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023]
Abstract
This is the first report of the use of steam flash explosion (SFE) to prepare chitinous nanoparticles from black soldier fly (BSF). SFE treatment was performed at a steam pressure of 0.45 to 1.60 MPa with a holding time of 60 s. As the pressure increased, the particle size of the chitinous particles decreased. Under SFE at 1.60 MPa, chitinous nanoparticles with sizes ranging from 59 to 162 nm were produced. SEM, AFM, Raman spectroscopy, FT-IR spectroscopy, 1H NMR, TGA, and DSC were used to characterize the BSF chitin materials. It was demonstrated that SFE treatment deacetylated chitin to obtain chitosan with 91.24 % deacetylation. In addition, the polymer backbone was maintained, and the degree of polymerization of chitosan nanoparticles was reduced. The activity of the cationic groups of chitosan nanoparticles was improved, thereby enhancing the temperature sensitivity of the polymeric material. It can be concluded that the SFE one-step processing method is a simple and efficient way to prepare homogeneous biomaterial nanoparticles. This study has implications for the development of chitosan nanomaterials for biomedical applications.
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Affiliation(s)
- Haiyue Feng
- Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China; College of Life Science and Engineering, Northwest Minzu University, Lanzhou 730030, PR China
| | - Zifan Wang
- Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China; Engineering Research Center of Key Technology and Industrialization of Cell-based Vaccine, Ministry of Education, Lanzhou 730030, PR China; Gausu Tech Innovation Center of Animal, Northwest Minzu University, Lanzhou 730030, PR China; China-Malaysia National Joint Laboratory, Northwest Minzu University, Lanzhou 730030, PR China
| | - Mohd Shaiful Sajab
- Research Center for Sustainable Process Technology (CESPRO), Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Peer Mohamed Abdul
- Research Center for Sustainable Process Technology (CESPRO), Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia; Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, Bangi 43600, Selangor, Malaysia
| | - Gongtao Ding
- Key Laboratory of Biotechnology and Bioengineering of State Ethnic Affairs Commission, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, PR China; Engineering Research Center of Key Technology and Industrialization of Cell-based Vaccine, Ministry of Education, Lanzhou 730030, PR China; Gausu Tech Innovation Center of Animal, Northwest Minzu University, Lanzhou 730030, PR China; China-Malaysia National Joint Laboratory, Northwest Minzu University, Lanzhou 730030, PR China.
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9
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Chitin and chitin-based biomaterials: A review of advances in processing and food applications. Carbohydr Polym 2023; 299:120142. [PMID: 36876773 DOI: 10.1016/j.carbpol.2022.120142] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/19/2022] [Accepted: 09/19/2022] [Indexed: 11/21/2022]
Abstract
Chitin is the most abundant natural amino polysaccharide, showing various practical applications owing to its functional properties. However, there are barriers in the development due to the difficulty of chitin extraction and purification, regarding its high crystallinity and low solubility. In recent years, some novel technologies such as microbial fermentation, ionic liquid, electrochemical extraction have emerged for the green extraction of chitin from new sources. Furthermore, nanotechnology, dissolution systems and chemical modification were applied to develop a variety of chitin-based biomaterials. Remarkably, chitin was used in delivering active ingredients and developing functional foods for weight loss, lipid reduction, gastrointestinal health, and anti-aging. Moreover, the application of chitin-based materials was expanded into medicine, energy and the environment. This review outlined the emerging extraction methods and processing routes of different chitin sources and advances in applying chitin-based materials. We aimed to provide some direction for the multi-disciplinary production and application of chitin.
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Gamage A, Thiviya P, Mani S, Ponnusamy PG, Manamperi A, Evon P, Merah O, Madhujith T. Environmental Properties and Applications of Biodegradable Starch-Based Nanocomposites. Polymers (Basel) 2022; 14:polym14214578. [PMID: 36365571 PMCID: PMC9656360 DOI: 10.3390/polym14214578] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 12/01/2022] Open
Abstract
In recent years, the demand for environmental sustainability has caused a great interest in finding novel polymer materials from natural resources that are both biodegradable and eco-friendly. Natural biodegradable polymers can displace the usage of petroleum-based synthetic polymers due to their renewability, low toxicity, low costs, biocompatibility, and biodegradability. The development of novel starch-based bionanocomposites with improved properties has drawn specific attention recently in many applications, including food, agriculture, packaging, environmental remediation, textile, cosmetic, pharmaceutical, and biomedical fields. This paper discusses starch-based nanocomposites, mainly with nanocellulose, chitin nanoparticles, nanoclay, and carbon-based materials, and their applications in the agriculture, packaging, biomedical, and environment fields. This paper also focused on the lifecycle analysis and degradation of various starch-based nanocomposites.
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Affiliation(s)
- Ashoka Gamage
- Chemical and Process Engineering, Faculty of Engineering, University of Peradeniya, Peradeniya 20400, Sri Lanka
- Correspondence: (A.G.); (O.M.); Tel.: +94-714430714 (A.G.); +33-5-3432-3523 (O.M.)
| | - Punniamoorthy Thiviya
- Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
| | - Sudhagar Mani
- School of Chemical, Materials and Biomedical Engineering, University of Georgia, Athens, GA 30602, USA
| | | | - Asanga Manamperi
- Department of Chemical Engineering, College of Engineering, Kettering University, Flint, MI 48504-6214, USA
| | - Philippe Evon
- Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de la Recherche Agronomique, Université de Toulouse, CEDEX 4, 31030 Toulouse, France
| | - Othmane Merah
- Laboratoire de Chimie Agro-Industrielle (LCA), Institut National de la Recherche Agronomique, Université de Toulouse, CEDEX 4, 31030 Toulouse, France
- Département Génie Biologique, IUT A, Université Paul Sabatier, 32000 Auch, France
- Correspondence: (A.G.); (O.M.); Tel.: +94-714430714 (A.G.); +33-5-3432-3523 (O.M.)
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka
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11
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Duan F, Zhang Y, Wang Y, Zhang X, Zhao W, Zhang H. Study on stability of grape seed oil/rice hydrolyzed protein emulsion. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.
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Affiliation(s)
- Fangyu Duan
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Ying Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Yue Wang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Xu Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Wei Zhao
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Hao Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
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Song X, Gong H, Zhu W, Wang J, Zhai Y, Lin S. Pickering emulsion stabilized by composite-modified waxy corn starch particles. Int J Biol Macromol 2022; 205:66-75. [PMID: 35176323 DOI: 10.1016/j.ijbiomac.2022.02.044] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/15/2022] [Accepted: 02/09/2022] [Indexed: 12/19/2022]
Abstract
The starch-based Pickering stabilizer has attracted more research interest recently, however, its application in food system is limited due to the low digestibility of raw starch particles. In this study, waxy corn starches were modified with octenyl succinic anhydride and then treated by dry heating at 180 °C for 20-60 min. Pickering emulsions stabilized by the composite-modified starch particles were fabricated, the physical stability, rheology property and microstructure of the emulsions were investigated. The results showed that the composite-modified starches maintained granule structure, their gelatinization temperatures and enthalpy significantly reduced after heat treatment (p < 0.05). Compared with native starch, the composite-modified starches had bigger three-phase contact angles and higher in vitro digestibility, while the relative crystallinity decreased from 32.46% to 24.87%. Pickering emulsions stabilized by composite-modified starch particles had long-term stability up to 300 days. The rheology results showed that all emulsions exhibited pseudoplastic behaviors and had higher storage modulus than loss modulus. Moreover, the viscosities decreased when the starch was roasted for 40 and 60 min. The composite-modified starch particles and few starch macromolecules at oil-water interface stabilized the emulsions collectively. These results provide a new strategy for designing an edible Pickering stabilizer.
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Affiliation(s)
- Xiaoyan Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Hui Gong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Wei Zhu
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, China.
| | - Jinling Wang
- School of Forestry, Northeast Forestry University, Harbin 150040, China.
| | - Yuge Zhai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Shunshun Lin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
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Cai M, Zhang G, Li C, Chen X, Cui H, Lin L. Pleurotus eryngii polysaccharide nanofiber containing pomegranate peel polyphenol/chitosan nanoparticles for control of E. coli O157:H7. Int J Biol Macromol 2021; 192:939-949. [PMID: 34662654 DOI: 10.1016/j.ijbiomac.2021.10.069] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 02/07/2023]
Abstract
Pomegranate peel polyphenols (PPP), which are natural, safe, and green antibacterial agents, were introduced and embedded in chitosan to form stable nanoparticles. The PPP@chitosan nanoparticles (PPP@CNPs) were further electrospun into nanofibers based on Pleurotus eryngii polysaccharide (PEP). The preferable distribution of particle size, polydispersity index, and zeta potential was realized through the addition of PPP at 3 mg/mL, which achieved the highest encapsulation rate of 23.71 ± 0.51%. The tensile strength and elongation at break of nanofibers reached 15.76 MPa and 0.69% with the addition of 1% PEP through electrospinning. The results of scanning electron microscopy (SEM) and atomic force microscopy (AFM) demonstrated that the addition of nanoparticles increased the diameter of PEP nanofibers from 148 nm to 163 nm, and the surface roughness of the fibers also increased. Meanwhile, the addition of nanoparticles improved the thermal stability of PEP nanofibers. PPP@CNPs/PEP nanofibers can inhibit the growth of E. coli O157:H7 on pork and cucumber surfaces during the five-days storage, and the inhibition rates were all above 95%. Besides, the nanofibers did not have any impact on the color and texture of foods.
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Affiliation(s)
- Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Gang Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Changzhu Li
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China
| | - Xiaochen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410007, China.
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