Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics

An injectable hydrogel based on sodium alginate and gelatin treats bacterial keratitis through multimodal antibacterial strategy

Bacterial keratitis is among the most prevalent causes of blindness. Currently, the abuse of antibiotics in clinical settings not only lacks bactericidal effects but also readily induces bacterial resistance, making the clinical treatment of bacterial keratitis a significant challenge. In this study, we present an injectable hydrogel (GS-PNH-FF@CuS/MnS) containing self-assembled diphenylalanine dipeptide (FF) and CuS/MnS nanocomposites (CuS/MnS NCs) that destroy bacterial cell walls through a synergistic combination of mild photothermal therapy (PTT), chemodynamic therapy (CDT), ion release chemotherapy, and self-assembled dipeptide contact, thereby eliminating Pseudomonas aeruginosa. Under 808 nm laser irradiation, the bactericidal efficiency of GS-PNH-FF@CuS/MnS hydrogel against P. aeruginosa in vitro reach up to 96.97 %. Furthermore, GS-PNH-FF@CuS/MnS hydrogel is applied topically to kill bacteria, reduce inflammation, and promote wound healing. Hematoxylin-eosin (H&E) staining, Masson staining, immunohistochemistry and immunofluorescence staining are used to evaluate the therapeutic effect on infected rabbit cornea models in vivo. The GS-PNH-FF@CuS/MnS demonstrate good biocompatibility with human corneal epithelial cells and exhibit no obvious eyes side effects. In conclusion, the GS-PNH-FF@CuS/MnS hydrogel in this study provides an effective and safe treatment strategy for bacterial keratitis through a multimodal approach.

Insights into recent innovations in barrier resistance of edible films for food packaging applications

The utilization of biopolymer-based food packaging holds significant promise in aligning with sustainability goals and enhancing food safety by offering a renewable, biodegradable, and safer alternative to traditional synthetic polymers. However, these biopolymer-derived films often exhibit poor barrier and mechanical properties, potentially limiting their commercial viability. Desirable barrier properties, such as moisture and oxygen resistance, are critical for preserving and maintaining the quality of packaged food products. This review comprehensively explores different traditional and advance methodologies employed to access the barrier properties of edible films. Additionally, this review thoroughly examines various approaches aimed at enhancing the barrier properties of edible films, such as the fabrication of multilayer films, the selection of biopolymers for composite films, as well as the integration of plasticizers, crosslinkers, hydrophobic agents, and nanocomposites. Moreover, the influence of process conditions, such as preparation techniques, homogenization, drying conditions, and rheological behavior, on the barrier properties of edible films has been discussed. The review provides valuable insights and knowledge for researchers and industry professionals to advance the use of biopolymer-based packaging materials and contribute to a more sustainable and food-safe future.

Preparation of hydroxypropyl methylcellulose/pueraria-based modified atmosphere film and its influence on delaying the senescent process of postharvest Agaricus bisporus

Based on the key factor of spontaneous modified atmosphere packaging (MAP)-gas permeability, a spontaneous MAP film was created for the preservation of Agaricus bisporus by delaying the senescence of white mushrooms. Compared with other mixed films, hydroxypropyl methylcellulose (HPMC)/pueraria (P)-2 showed better mechanical properties, barrier properties and thermal stability energy. Applying the HPMC/P-2 film for preserving white mushrooms can spontaneously adjust the internal gas environment. Moreover, the O2 concentration in the package remained stable at 1-2 %, and the CO2 concentration was between 8 % and 14 %. The film can effectively reduce the respiration rate of white mushrooms, inhibit enzymatic browning, maintain their good color and texture, and delay their aging. In conclusion, the HPMC/P-2 film can be used not only for fruit and vegetables preservation but also provide theoretical basis for sustainable food packaging.

Citric acid cross-linked β-cyclodextrins: A review of preparation and environmental/biomedical application

The β-cyclodextrins (β-CD) are biocompatible macrocyclic candidates for the preparation of various composites with enhanced functions. While nontoxic and biodegradable citric acid (CA) is the favorite crosslinking agent for fabricating hierarchical advanced structures. The carboxyl and hydroxyl groups on CA can serve as "structural bridges" and enhance the solubility of β-CD. Leading to the construction of CA cross-linked β-CD with marvelous complicated structures and targeted functions. Here, we directly categorized the grafted composite materials into two main types such as organic and inorganic materials. Particularly, some representative composite materials are listed and analyzed in detail according to their preparation, advantages of unique characteristics, as well as the possible applications in environmental and biomedical fields such as adsorption of pollutants, sensors, and biomedical applications.

Development of edible films by incorporating nanocrystalline cellulose and anthocyanins into modified myofibrillar proteins

In this study, a myofibrillar protein (MP) system was used to investigate the film properties changes by adjusting the intensity of the interaction of proteins with other food components. The structure and rheological properties of several film-forming solutions were then determined. Furthermore, the structure of these composite films was examined using Fourier transform infrared (FT-IR), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The smooth and uniform surface acquired by scanning electron microscopy (SEM) substantiated the increased compatibility and continuity observed for films with greater food component interaction. In addition, the MP-based edible films with stronger food component interactions (the MP-Myr/ANT/NCC group) displayed superior mechanical (tensile strength: 6.68 MPa, elongation at break: 94.43%), water vapor barrier (10.01 × 10^-9 g m^-1 s^-1 Pa^-1), and ammonia sensitivity (total color difference: 17.00) capabilities compared to those of the other groups (the MP/ANT/NCC, MP-Lut/ANT/NCC, and MP-Que/ANT/NCC groups).

Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics

This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)-gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS-gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.

(Hydroxypropyl)methyl Cellulose-Chitosan Film as a Matrix for Lipase Immobilization-Part ΙΙ: Structural Studies

The present work reports on the structural study of a film made of a hybrid blend of biopolymers used as an enzyme carrier. A cellulose derivative (HPMC) and chitosan (CS) were combined in order to formulate a film on which Mucor miehei lipase was immobilized. The film was successfully used as a biocatalyst; however, little is known about the structure of the system. Therefore, small-angle X-ray scattering, Fourier transform infrared spectroscopy (FTIR), optical microscopy, and scanning electron microscopy (SEM), as well as microindentation measurements, were used to shed light on the structure of the promising biocatalyst. Among the results, intermolecular hydrogen bonds were observed between the amide groups of the two polymers and the lipase. The presence of the enzyme does not seem to affect the mechanical properties of the matrix. The used film after 35 cycles of reaction seemed to be fatigued and had lost part of its humidity, explaining the reduction of the enzyme activity.

Development of xanthan gum/hydroxypropyl methyl cellulose composite films incorporating tea polyphenol and its application on fresh-cut green bell peppers preservation

The aim of this work was to develop an edible packaging material with good performance that can be used for fresh-cut vegetables preservation. The xanthan (XG)-hydroxypropyl methylcellulose (HPMC)-tea polyphenols (TP) composite film (XHT) was prepared by adding TP to the composite film-forming solution of XG and HPMC. At optimum TP dosage of 6% (XHT6), the tensile strength and elongation at break were at the maximum. The antioxidant activity and antibacterial properties were also enhanced, demonstrated good inhibitory ability to Staphylococcus aureus. After 8 days, the amount of Vitamin C that was retained by XHT6 was 127.81% and 7.83% higher than unpackaged and XHT0, respectively. Additionally, the MDA content in green peppers were 39.16% and 78.87% higher than that of unpackaged and XHT0, respectively. Practical applications of XHT films in preserving fresh-cut bell peppers had also shown positive results, making it possible as potential food packaging.