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Cheng Y, Gao X, Li S, Wang L, Li W, Cao X. Formation and non-covalent interactions of binary and ternary complexes based on β-casein, Lentinus edodes mycelia polysaccharide, and taxifolin. Int J Biol Macromol 2024; 269:132212. [PMID: 38729495 DOI: 10.1016/j.ijbiomac.2024.132212] [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: 03/04/2024] [Revised: 04/18/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Polyphenols, polysaccharides, and proteins are essential nutrients and functional substances present in food, and when present together these components often interact with each other to influence their structure and function. Proteins and polysaccharides are also excellent carrier materials for polyphenols. In this context, this study investigated the non-covalent interactions between taxifolin (TAX), Lentinus edodes mycelia polysaccharide (LMP), and β-casein (β-CN). β-CN and LMP spontaneously formed nanocomplexes by hydrogen bonds and van der Waals forces. The quenching constant and binding constant were (1.94 ± 0.02) × 1013 L mol-1 s-1 and (3.22 ± 0.17) × 105 L mol-1 at 298 K, respectively. The altered conformation of β-CN, resulting from the binding to LMP, affected the interaction with TAX. LMP significantly enhanced the binding affinity of TAX and β-CN, but did not change the static quenching binding mode. The binding constant for β-CN-TAX was (3.96 ± 0.09) × 1013 L mol-1, and that for the interaction between TAX and β-CN-LMP was (32.06 ± 0.05) × 1013 L mol-1. In summary, β-CN-LMP nanocomplexes have great potential as a nanocarrier for polyphenols, and this study provides a theoretical foundation for the rational design of non-covalent complexes involving LMP and β-CN, both in binary and ternary configurations.
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Affiliation(s)
- Ye Cheng
- School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China
| | - Xue Gao
- School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China
| | - Siqi Li
- School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China
| | - Le Wang
- School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China
| | - Wenkai Li
- School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China
| | - Xiangyu Cao
- School of Life Science, Liaoning University, 66 Chongshan Middle Road, Shenyang, Liaoning, PR China.
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Stevanović M, Filipović N. A Review of Recent Developments in Biopolymer Nano-Based Drug Delivery Systems with Antioxidative Properties: Insights into the Last Five Years. Pharmaceutics 2024; 16:670. [PMID: 38794332 PMCID: PMC11125366 DOI: 10.3390/pharmaceutics16050670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
In recent years, biopolymer-based nano-drug delivery systems with antioxidative properties have gained significant attention in the field of pharmaceutical research. These systems offer promising strategies for targeted and controlled drug delivery while also providing antioxidant effects that can mitigate oxidative stress-related diseases. Generally, the healthcare landscape is constantly evolving, necessitating the continual development of innovative therapeutic approaches and drug delivery systems (DDSs). DDSs play a pivotal role in enhancing treatment efficacy, minimizing adverse effects, and optimizing patient compliance. Among these, nanotechnology-driven delivery approaches have garnered significant attention due to their unique properties, such as improved solubility, controlled release, and targeted delivery. Nanomaterials, including nanoparticles, nanocapsules, nanotubes, etc., offer versatile platforms for drug delivery and tissue engineering applications. Additionally, biopolymer-based DDSs hold immense promise, leveraging natural or synthetic biopolymers to encapsulate drugs and enable targeted and controlled release. These systems offer numerous advantages, including biocompatibility, biodegradability, and low immunogenicity. The utilization of polysaccharides, polynucleotides, proteins, and polyesters as biopolymer matrices further enhances the versatility and applicability of DDSs. Moreover, substances with antioxidative properties have emerged as key players in combating oxidative stress-related diseases, offering protection against cellular damage and chronic illnesses. The development of biopolymer-based nanoformulations with antioxidative properties represents a burgeoning research area, with a substantial increase in publications in recent years. This review provides a comprehensive overview of the recent developments within this area over the past five years. It discusses various biopolymer materials, fabrication techniques, stabilizers, factors influencing degradation, and drug release. Additionally, it highlights emerging trends, challenges, and prospects in this rapidly evolving field.
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Affiliation(s)
- Magdalena Stevanović
- Group for Biomedical Engineering and Nanobiotechnology, Institute of Technical Sciences of SASA, Kneza Mihaila 35/IV, 11000 Belgrade, Serbia;
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Gao Y, Guo Y, Ye J, Ahmad HN, Zhu J. Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose. Int J Biol Macromol 2024; 268:131998. [PMID: 38697415 DOI: 10.1016/j.ijbiomac.2024.131998] [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: 02/21/2024] [Revised: 04/21/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
The potential application of fish oil microcapsules as salt reduction strategies in low-salt myofibrillar protein (MP) gel was investigated by employing soy protein isolates/carboxymethyl cellulose sodium (SPI-CMC) coacervates enriched with 25 mM sodium chloride and exploring their rheological characteristics, taste perception, and microstructure. The results revealed that the SPI-CMC coacervate phase exhibited the highest sodium content under 25 mM sodium level, albeit with uneven distribution. Notably, the hydrophilic and adhesive properties of CMC to sodium facilitated the in vitro release of sodium during oral digestion, as evidenced by the excellent wettability and mucopenetration ability of CMC. Remarkably, the fish oil microcapsules incorporating SPI-CMC as the wall material, prepared at pH 3.5 with a core-to-wall ratio of 1:1, demonstrated the highest encapsulation efficiency, which was supported by the strong hydrogen bonding. Interestingly, the presence of SPI-CMC coacervates and fish oil microcapsules enhanced the interaction between MPs and strengthened the low-salt MP gel network. Coupled with electronic tongue analysis, the incorporation of fish oil microcapsules slightly exacerbated the non-uniformity of sodium distribution. This ultimately contributed to an enhanced perception of saltiness, richness, and aftertaste in low-salt protein gels. Overall, the incorporation of fish oil microcapsules emerged as an effective salt reduction strategy in low-salt MP gel.
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Affiliation(s)
- Yongfang Gao
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanjie Guo
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jiarui Ye
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hafiz Nabeel Ahmad
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jie Zhu
- Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Professional Master's Program in Biology and Medicine, College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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4
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Xu L, Wu C, Lay Yap P, Losic D, Zhu J, Yang Y, Qiao S, Ma L, Zhang Y, Wang H. Recent advances of silk fibroin materials: From molecular modification and matrix enhancement to possible encapsulation-related functional food applications. Food Chem 2024; 438:137964. [PMID: 37976879 DOI: 10.1016/j.foodchem.2023.137964] [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: 07/31/2023] [Revised: 11/07/2023] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
Abstract
Silk fibroin materials are emergingly explored for food applications due to their inherent properties including safe oral consumption, biocompatibility, gelatinization, antioxidant performance, and mechanical properties. However, silk fibroin possesses drawbacks like brittleness owing to its inherent specific composition and structure, which limit their applications in this field. This review discusses current progress about molecular modification methods on silk fibroin such as extraction, blending, self-assembly, enzymatic catalysis, etc., to address these limitations and improve their physical/chemical properties. It also summarizes matrix enhancement strategies including freeze drying, spray drying, electrospinning/electrospraying, microfluidic spinning/wheel spinning, desolvation and supercritical fluid, to generate nano-, submicron-, micron-, or bulk-scale materials. It finally highlights the food applications of silk fibroin materials, including nutraceutical improvement, emulsions, enzyme immobilization and 3D/4D printing. This review also provides insights on potential opportunities (like safe modification, toxicity risk evaluation, and digestion conditions) and possibilities (like digital additive manufacturing) in functional food industry.
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Affiliation(s)
- Liang Xu
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China
| | - Chaoyang Wu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Pei Lay Yap
- School of Chemical Engineering, The University of Adelaide, Adelaide, SA 5005, Australia; ARC Hub for Graphene Enabled Industry Transformation, The University of Adelaide, Adelaide, SA 5005, Australia
| | - Dusan Losic
- School of Chemical Engineering, The University of Adelaide, Adelaide, SA 5005, Australia; ARC Hub for Graphene Enabled Industry Transformation, The University of Adelaide, Adelaide, SA 5005, Australia
| | - Juncheng Zhu
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuxin Yang
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Shihao Qiao
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, PR China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China; Key Laboratory of Quality and Safety Control of Citrus Fruits, Ministry of Agriculture and Rural Affairs, Southwest University, Chongqing 400712, PR China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, PR China; Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing 400715, PR China.
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Zhang Y, Xie S, Huang W, Zhan L, Huang Y, Chen P, Xie F. Fabrication and characterization of complex coacervates utilizing gelatin and carboxymethyl starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3585-3593. [PMID: 38150581 DOI: 10.1002/jsfa.13242] [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: 09/28/2023] [Revised: 12/14/2023] [Accepted: 12/28/2023] [Indexed: 12/29/2023]
Abstract
BACKGROUND Modified polysaccharides have greatly expanded applications in comparison with native polysaccharides due to their improved compatibility and interactions with proteins and active compounds in food-related areas. Nonetheless, there is a noticeable dearth of research concerning the utilization of carboxymethyl starch (CMS) as a microcapsule wall material in food processing, despite its common use in pharmaceutical delivery. The development of an economical and safe embedding carrier using CMS and gelatin (GE) holds immense importance within the food-processing industry. In this work, the potential of innovative coacervates formed by the combination of GE and CMS as a reliable, stable, and biodegradable embedding carrier is evaluated by turbidity measurements, thermogravimetric analysis (TGA), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and rheological measurements. RESULTS The results indicate that GE-CMS coacervates primarily resulted from electrostatic interactions and hydrogen bonding. The optimal coacervation was observed at pH 4.6 and with a GE/CMS blend ratio of 3:1 (w/w). However, the addition of NaCl reduced coacervation and made it less sensitive to temperature changes (35-55 °C). In comparison with individual GE or CMS, the coacervates exhibited higher thermal stability, as shown by TGA. X-ray diffraction analysis shows that the GE-CMS coacervates maintained an amorphous structure. Rheological testing reveals that the GE-CMS coacervates exhibited shear-thinning behavior and gel-like properties. CONCLUSION Overall, attaining electroneutrality in the mixture boosts the formation of a denser structure and enhances rheological properties, leading to promising applications in food, biomaterials, cosmetics, and pharmaceutical products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yiling Zhang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Shumin Xie
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Weijuan Huang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yingwei Huang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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6
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Lu X, Qian S, Wu X, Lan T, Zhang H, Liu J. Research progress of protein complex systems and their application in food: A review. Int J Biol Macromol 2024; 265:130987. [PMID: 38508559 DOI: 10.1016/j.ijbiomac.2024.130987] [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: 07/06/2023] [Revised: 03/16/2024] [Accepted: 03/16/2024] [Indexed: 03/22/2024]
Abstract
Among the common natural biomolecules, the excellent properties of proteins have attracted extensive attention from researchers for functional applications, however, in native form proteins have many limitations in the performance of their functional attribute. However, with the deepening of research, it has been found that the combination of natural active substances such as polyphenols, polysaccharides, etc. with protein molecules will make the composite system have stronger functional properties, while the utilization of pH-driven method, ultrasonic treatment, heat treatment, etc. not only provides a guarantee for the overall protein-based composite system, but also gives more possibilities to the protein-composite system. Protein composite systems are emerging in the fields of novel active packaging, functional factor delivery systems and gel systems with high medical value. The products of these protein composite systems usually have high functional properties, mainly due to the interaction of the remaining natural active substances with protein molecules, which can be broadly categorized into covalent interactions and non-covalent interactions, and which, despite the differences in these interactions, together constitute the cornerstone for the stability of protein composite systems and for in-depth research.
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Affiliation(s)
- Xiangning Lu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Sheng Qian
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Xinhui Wu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Tiantong Lan
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, National Engineering Research Center of Wheat and Corn Further Processing, Jilin Agricultural University, Changchun 130118, China.
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Sruthi P, Madhava Naidu M, Rao PJ. Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release. Food Res Int 2024; 181:114110. [PMID: 38448109 DOI: 10.1016/j.foodres.2024.114110] [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: 08/08/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
Cashew nut testa (CNT) is an underutilized cashew by-product rich in polyphenols. The applications of CNT are limited due to its astringency, less solubility, and instability of polyphenols during the processing. Nanoencapsulation was used to overcome these limitations. β-cyclodextrin alone and in combination with whey protein isolate (WPI) was used for nano-complex preparation. The WPI/CD-CNT nano-complex powder showed higher encapsulation efficiency (86.9%) and yield (70.5-80%) compared to CD-CNT powder. Both the spray-dried powders showed improved thermal stability, higher solubility (97%), less moisture content, and increased DPPH and ABTS radical scavenging activities indicating potential food and agricultural applications. In addition, the nano-complex powders showed a controlled release of core bio-actives under gastric and intestinal pH compared to the non-encapsulated CNT phenolic extract. Degradation kinetics studies of the CNT extract after thermal and light treatments were also discussed. Both the nano-complexes showed high stability under light and thermal treatment. The results suggest that valorization of CNT can be done through nano-complex preparation and WPI and β-CD are efficient carrier materials for the encapsulation of polyphenols with potential applications in food and agriculture.
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Affiliation(s)
- P Sruthi
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - M Madhava Naidu
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| | - Pooja J Rao
- Department of Plantation Products, Spices and Flavour Technology, CSIR - Central Food Technological Research Institute (CFTRI), Mysuru, Karnataka 570 020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Tosif MM, Bains A, Sridhar K, Inbaraj BS, Ali N, Dikkala PK, Kumar A, Chawla P, Sharma M. Fabrication and Characterization of Taro ( Colocasia esculenta)-Mucilage-Based Nanohydrogel for Shelf-Life Extension of Fresh-Cut Apples. Gels 2024; 10:95. [PMID: 38391425 PMCID: PMC10888338 DOI: 10.3390/gels10020095] [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: 12/02/2023] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
Taro mucilage is a cost-effective, eco-friendly, and water-soluble edible viscous polysaccharide, which possesses diverse techno-functional properties including gelling and anti-microbial. Therefore, the objective of this study was to formulate and evaluate the efficacy of taro mucilage nanohydrogel for the shelf-life enhancement of fresh-cut apples. Taro mucilage was extracted using cold water extraction, and the yield of mucilage was found to be 2.95 ± 0.35% on a dry basis. Different concentrations of mucilage (1, 2, 3, 4, and 5%) were used to formulate the nanohydrogel. A smaller droplet size of 175.61 ± 0.92 nm was observed at 3% mucilage, with a zeta potential of -30.25 ± 0.94 mV. Moreover, FTIR data of nanohydrogel revealed the functional groups of various sugars, uronic acids, and proteins. Thermal analysis of nanohydrogel exhibited weight loss in three phases, and maximum weight loss occurred from 110.25 °C to 324.27 °C (65.16%). Nanohydrogel showed shear-thinning fluid or pseudo-plastic behavior. Coating treatment of nanohydrogel significantly reduced the weight loss of fresh-cut apples (8.72 ± 0.46%) as compared to the control sample (12.25 ± 0.78%) on the 10th day. In addition, minor changes were observed in the pH for both samples during the 10 days of storage. Titrable acidity of control fresh-cut apples measured 0.22 ± 0.05% on day 0, rising to 0.42 ± 0.03% on the 10th day, and for coated fresh-cut apples, it was observed to be 0.24 ± 0.07% on the 0th day and 0.36 ± 0.06% on 10th day, respectively. Furthermore, the total soluble solids (TSS) content of both control and coated fresh-cut apples measured on the 0th day was 11.85 ± 0.65% and 12.33 ± 0.92%, respectively. On the 10th day, these values were significantly increased (p < 0.05) to 16.38 ± 0.42% for the control and 14.26 ± 0.39% for the coated sliced apples, respectively. Nanohydrogel-coated fresh-cut apples retained antioxidant activity and vitamin C content as compared to the control sample. Taro mucilage nanohydrogel-based edible coating showed distinct anti-microbial activity against psychrotrophic, aerobic, and yeast molds. In summary, taro mucilage nanohydrogel can be used as a cost-effective natural coating material for the shelf-life enhancement or freshness maintenance of fresh-cut apples.
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Affiliation(s)
- Mansuri M Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | | | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Praveen Kumar Dikkala
- College of Food Science and Technology, Acharya NG Ranga Agricultural University, Pulivendula 516390, India
| | - Ankur Kumar
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131028, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
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Liang P, Chen S, Fang X, Wu J. Recent advance in modification strategies and applications of soy protein gel properties. Compr Rev Food Sci Food Saf 2024; 23:e13276. [PMID: 38284605 DOI: 10.1111/1541-4337.13276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 01/30/2024]
Abstract
Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein-based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast-growing plant protein-based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.
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Affiliation(s)
- Peijun Liang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Simin Chen
- School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, China
| | - Xiang Fang
- College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jianfeng Wu
- College of Food Science, South China Agricultural University, Guangzhou, China
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Mikhalchik EV, Maltseva LN, Firova RK, Murina MA, Gorudko IV, Grigorieva DV, Ivanov VA, Obraztsova EA, Klinov DV, Shmeleva EV, Gusev SA, Panasenko OM, Sokolov AV, Gorbunov NP, Filatova LY, Balabushevich NG. Incorporation of Pectin into Vaterite Microparticles Prevented Effects of Adsorbed Mucin on Neutrophil Activation. Int J Mol Sci 2023; 24:15927. [PMID: 37958911 PMCID: PMC10649924 DOI: 10.3390/ijms242115927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/12/2023] [Accepted: 10/18/2023] [Indexed: 11/15/2023] Open
Abstract
The application of vaterite microparticles for mucosal delivery depends on their interaction with mucin and immune cells. As we have shown previously, the binding of mucin onto particles enhances the generation of reactive oxygen species by neutrophils. The attenuation of the pro-oxidant effect of the bound mucin through the modification of vaterite could improve its biocompatibility. Hybrid microparticles composed of vaterite and pectin (CCP) were prepared using co-precipitation. In comparison with vaterite (CC), they had a smaller diameter and pores, a greater surface area, and a negative zeta-potential. We aimed to study the cytotoxicity and mucin-dependent neutrophil-activating effect of CCP microparticles. The incorporated pectin did not influence the neutrophil damage according to a lactate dehydrogenase test. The difference in the CC- and CCP-elicited luminol or lucigenin chemiluminescence of neutrophils was insignificant, with no direct pro- or antioxidant effects from the incorporated pectin. Unlike soluble pectin, the CCP particles were ineffective at scavenging radicals in an ABAP-luminol test. The fluorescence of SYTOX Green demonstrated a CCP-stimulated formation of neutrophil extracellular traps (NETs). The pre-treatment of CC and CCP with mucin resulted in a 2.5-times-higher CL response of neutrophils to the CC-mucin than to the CCP-mucin. Thus, the incorporation of pectin into vaterite microspheres enabled an antioxidant effect to be reached when the neutrophils were activated by mucin-treated microparticles, presumably via exposed ligands.
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Affiliation(s)
- Elena V. Mikhalchik
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Liliya N. Maltseva
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
- Department of Chemistry, Lomonosov Moscow State University, 119991 Moscow, Russia;
| | - Roxalana K. Firova
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Marina A. Murina
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Irina V. Gorudko
- Department of Biophysics, Belarusian State University, 220030 Minsk, Belarus; (I.V.G.); (D.V.G.)
| | - Daria V. Grigorieva
- Department of Biophysics, Belarusian State University, 220030 Minsk, Belarus; (I.V.G.); (D.V.G.)
| | - Viktor A. Ivanov
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Ekaterina A. Obraztsova
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
- Moscow Institute of Physics and Technology, 141700 Dolgoprudny, Russia
| | - Dmitry V. Klinov
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
- Moscow Institute of Physics and Technology, 141700 Dolgoprudny, Russia
| | - Ekaterina V. Shmeleva
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Sergey A. Gusev
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Oleg M. Panasenko
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
| | - Alexey V. Sokolov
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
- Department of Molecular Genetics, Institute of Experimental Medicine, 197376 St. Petersburg, Russia
| | - Nikolay P. Gorbunov
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
- Department of Molecular Genetics, Institute of Experimental Medicine, 197376 St. Petersburg, Russia
| | - Lyubov Y. Filatova
- Department of Chemistry, Lomonosov Moscow State University, 119991 Moscow, Russia;
| | - Nadezhda G. Balabushevich
- Department of Biophysics, Lopukhin Federal Research and Clinical Center of Physical-Chemical Medicine of Federal Medical Biological Agency, 119435 Moscow, Russia; (L.N.M.); (R.K.F.); (M.A.M.); (V.A.I.); (E.A.O.); (D.V.K.); (E.V.S.); (S.A.G.); (O.M.P.); (A.V.S.); (N.P.G.); (N.G.B.)
- Department of Chemistry, Lomonosov Moscow State University, 119991 Moscow, Russia;
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