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Wang W, Ji S, Xia Q. Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions. Carbohydr Polym 2024; 334:122041. [PMID: 38553238 DOI: 10.1016/j.carbpol.2024.122041] [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: 10/25/2023] [Revised: 03/04/2024] [Accepted: 03/08/2024] [Indexed: 04/02/2024]
Abstract
Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.
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Affiliation(s)
- Wenjuan Wang
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Suping Ji
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China
| | - Qiang Xia
- School of Biological Science and Medical Engineering, State Key Laboratory of Bioelectronics, Southeast University, Nanjing 210096, China; National Demonstration Center for Experimental Biomedical Engineering Education, Southeast University, Nanjing 210096, China; Collaborative Innovation Center of Suzhou Nano Science and Technology, Suzhou 215123, China.
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2
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Wei Y, Cai Z, Ma A, Zhang H. Rheology and gelation of aqueous carboxymethylated curdlan solution: Impact of the degree of substitution. Carbohydr Polym 2024; 332:121921. [PMID: 38431398 DOI: 10.1016/j.carbpol.2024.121921] [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: 01/04/2024] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 03/05/2024]
Abstract
Curdlan is a unique (1,3)-β-D-glucan with bioactivity and exceptional gelling properties. By chemical functionalization such as carboxymethylation, the physicochemical properties of curdlan can be significantly tailored. However, how the carboxymethylation extent of curdlan affects its rheology and gelation characteristics has yet to be fully understood. Herein, we investigated the impact of the degree of substitution (DS, ranging from 0.04 to 0.97) on the rheological and gelation behavior of carboxymethylated curdlan (CMCD). It was found that CMCD with DS below 0.20, resembling native curdlan, still retained its gelling capability. As the DS increased beyond 0.36, there was a significant increase in its water solubility instead of gelation, resulting in transparent solutions with steady/complex viscosities adhering to the Cox-Merz rule. Moreover, CMCD with high DS demonstrated the ability to undergo in-situ gelation in the presence of metal ions, attributed to the nonspecific electrostatic binding. Additionally, in vitro cytocompatibility testing showed positive compatibility across varying DS in CMCD. This research offers a holistic understanding of the viscosifying and gelling behaviors of CMCD with varying DS, thereby fostering their practical application as thickeners and gelling agents in fields ranging from food and biomedicine to cosmetics and beyond.
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Affiliation(s)
- Yuanyuan Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Aiqin Ma
- Affiliated Sixth People's Hospital South Campus, Shanghai Jiao Tong University, 6600 Nanfeng Road, Fengxian District, Shanghai 201499, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China.
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3
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Aswathy SH, NarendraKumar U, Manjubala I. The influence of molecular weight of cellulose on the properties of carboxylic acid crosslinked cellulose hydrogels for biomedical and environmental applications. Int J Biol Macromol 2023; 239:124282. [PMID: 37023878 DOI: 10.1016/j.ijbiomac.2023.124282] [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: 01/13/2023] [Revised: 02/23/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023]
Abstract
Hydrogels a three-dimensional network structure of hydrophilic polymers have gained significant interest in the field of biomedicine due to its high-water absorption properties and its resemblance to native extracellular matrix. However, the hydrogel's physicochemical properties are important in its ability to serve as a matrix in biomedical applications. The variations on the molecular weight of polymers on the preparation of crosslinked hydrogels may alter the properties. Different molecular weight carboxymethyl cellulose polymers were employed in this work to determine the effect of molecular weight on the physicochemical parameters of the hydrogel's crosslinking reaction. For this study, two distinct molecular weight carboxymethyl cellulose (CMC) polymers (Mw, 250,000 and 700,000) and various concentrations of crosslinker solution were used. The hydrogels were prepared through a chemical crosslinking reaction combining CMC and citric acid, which results in the formation of an ester bond between the two polymer chains. The crosslinking reaction is confirmed by Fourier transform infrared spectroscopy and total carboxyl content analysis. According to the physicochemical, thermal, and mechanical analysis, we have identified that 7 %, 9 % and 10 % citric acid showed the most promising hydrogels and found 7CMC hydrogel had superior quality. In vitro results demonstrated that the citric acid crosslinked CMC had excellent hemocompatibility and cytocompatibility.
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Affiliation(s)
- S H Aswathy
- Department of Biosciences, School of Bioscience and Technology, Vellore Institute of Technology, Vellore 632014, India
| | - U NarendraKumar
- Department of Manufacturing Engineering, School of Mechanical Engineering, Vellore Institute of Technology, Vellore 632014, India
| | - I Manjubala
- Department of Biosciences, School of Bioscience and Technology, Vellore Institute of Technology, Vellore 632014, India.
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4
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NURHAYATI R, LAILA U, HERAWATI ERN, PRABAWA S, MUHAMMAD DRA, SURWINANTO AM. The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.107322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | - Umi LAILA
- National Research and Innovation Agency, Indonesia
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5
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Bioactive Carboxymethyl Cellulose (CMC)-Based Films Modified with Melanin and Silver Nanoparticles (AgNPs)-The Effect of the Degree of CMC Substitution on the In Situ Synthesis of AgNPs and Films' Functional Properties. Int J Mol Sci 2022; 23:ijms232415560. [PMID: 36555199 PMCID: PMC9779376 DOI: 10.3390/ijms232415560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/02/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
Green synthesis of nanoparticles for use in food packaging or biomedical applications is attracting increasing interest. In this study, the effect of the degree of substitution (0.7, 0.9 and 1.2) of a carboxymethylcellulose polymer matrix on the synthesis and properties of silver nanoparticles using melanin as a reductant was investigated. For this purpose, the mechanical, UV-Vis barrier, crystallinity, morphology, antioxidant and antimicrobial properties of the films were determined, as well as the color and changes in chemical bonds. The degree of substitution effected noticeable changes in the color of the films (the L* parameter was 2.87 ± 0.76, 5.59 ± 1.30 and 13.45 ± 1.11 for CMC 0.7 + Ag, CMC 0.9 + Ag and CMC 1.2 + Ag samples, respectively), the UV-Vis barrier properties (the transmittance at 280 nm was 4.51 ± 0.58, 7.65 ± 0.84 and 7.98 ± 0.75 for CMC 0.7 + Ag, CMC 0.9 + Ag and CMC 1.2 + Ag, respectively) or the antimicrobial properties of the films (the higher the degree of substitution, the better the antimicrobial properties of the silver nanoparticle-modified films). The differences in the properties of films with silver nanoparticles synthesized in situ might be linked to the increasing dispersion of silver nanoparticles as the degree of CMC substitution increases. Potentially, such films could be used in food packaging or biomedical applications.
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6
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Wei Y, Lou NH, Cai Z, Li R, Zhang H. Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107962] [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]
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7
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Chen Y, Xiao W, Jia G, Sun A. Initial ice growth control mechanism for CMC-Na in model systems. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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Liu D, Zhang C, Pu Y, Chen S, Li H, Zhong Y. Novel colorimetric films based on polyvinyl alcohol/sodium carboxymethyl cellulose doped with anthocyanins and betacyanins to monitor pork freshness. Food Chem 2022; 404:134426. [DOI: 10.1016/j.foodchem.2022.134426] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 09/18/2022] [Accepted: 09/25/2022] [Indexed: 11/30/2022]
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9
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Wan Y, Li J, Ma J, Li Y, Wang R, Chen Z, Wang T. Fixing zein at the fibrillar carboxymethyl cellulose toward an amphiphilic nano-network. Food Chem 2022; 398:133862. [DOI: 10.1016/j.foodchem.2022.133862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 06/27/2022] [Accepted: 08/03/2022] [Indexed: 10/16/2022]
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10
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Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization. Sci Rep 2022; 12:10710. [PMID: 35739179 PMCID: PMC9225996 DOI: 10.1038/s41598-022-15060-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 06/17/2022] [Indexed: 11/27/2022] Open
Abstract
High amylose rice (HAR) and carboxymethyl cellulose (CMC) are the preferred choices for enhancement of resistant starch content and lowering of glycemic index in dairy desserts. The effects of different levels of skimmed milk powder (SMP): HAR flour (45:55 to 75:25) and CMC (0.1 to 1%) were investigated on physical characteristics of dry-mix and on texture profile parameters, resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL) and overall acceptability of phirni (a traditional milk pudding). Design expert predicted SMP (70): HAR (30) and CMC (0.8%) as optimum levels for reducing the pGI and maximizing the RS content and other quality characteristics in phirni. RS content of phirni (4.38%) prepared from optimized dry-mix (ODM) was higher while pGI (48.12) and GL (7.50) were lower as compared to phirni prepared from market dry-mix (MDM). The visco-thermal properties of ODM and MDM also showed significant variations. Storage modulus (Gʹ) and loss modulus (Gʹʹ) indicated that ODM phirni was less solid than MDM phirni. Scanning electron micrographs showed fused structures in ODM, while coarse sheet like structures were observed across the surface of MDM. Thus, ODM can be a promising substitute for the available milk desserts for diabetic patients.
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11
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Quintana Martinez S, Torregroza Fuentes EE, García-Zapateiro LA. Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs). ACS OMEGA 2022; 7:19235-19242. [PMID: 35721938 PMCID: PMC9202050 DOI: 10.1021/acsomega.2c00513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau-Yasuda model. Storage (G') and loss (G″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.
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12
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Li N, Choi I, Vuia-Riser J, Carter B, Drake M, Zhong Q. Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. J Dairy Sci 2022; 105:3926-3938. [PMID: 35307175 DOI: 10.3168/jds.2021-21389] [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: 10/07/2021] [Accepted: 01/30/2022] [Indexed: 11/19/2022]
Abstract
Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.
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Affiliation(s)
- Nan Li
- Department of Food Science, The University of Tennessee, Knoxville 37996
| | - Inseob Choi
- Department of Food Science, The University of Tennessee, Knoxville 37996
| | | | - Brandon Carter
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - MaryAnne Drake
- Southeast Dairy Foods Research Center, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27606
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, Knoxville 37996.
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13
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Ferreira DDCM, Ferreira SO, de Alvarenga ES, Soares NDFF, Coimbra JSDR, de Oliveira EB. Polyelectrolyte complexes obtained from chitosan and carboxymethylcellulose: a physicochemical and microstructural study. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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14
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Zhao Y, Shui D, Li S, Lin X, Liang H, Zhang S, Ji C. Complexation behavior of
Auricularia auricula
polysaccharide and whey protein isolate: Characterization and potential beverage application. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yunsong Zhao
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Dongning Shui
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Shengjie Li
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Xinping Lin
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Huipeng Liang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Sufang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
| | - Chaofan Ji
- School of Food Science and Technology Dalian Polytechnic University Dalian PR China
- National Engineering Research Center of Seafood Dalian PR China
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15
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Cui H, Si X, Tian J, Lang Y, Gao N, Tan H, Bian Y, Zang Z, Jiang Q, Bao Y, Li B. Anthocyanins-loaded nanocomplexes comprising casein and carboxymethyl cellulose: stability, antioxidant capacity, and bioaccessibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107073] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Singh K, Kumar A. Physiochemical aspects for the adsorption behavior of sodium carboxymethyl cellulose onto mesoporous granular fine quartz surface from its aqueous solutions. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2021.1878373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Kaman Singh
- Advanced Centre of Surface Chemistry, Department of Chemistry, Babasaheb Bhimrao Ambedkar University (A Central University) Lucknow-U.P., India
| | - Ashok Kumar
- Advanced Centre of Surface Chemistry, Department of Chemistry, Babasaheb Bhimrao Ambedkar University (A Central University) Lucknow-U.P., India
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17
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Guo Y, Wei Y, Cai Z, Hou B, Zhang H. Stability of acidified milk drinks induced by various polysaccharide stabilizers: A review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106814] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Effects of polysaccharide charge density on the structure and stability of carboxymethylcellulose-casein nanocomplexes at pH 4.5 prepared with and without a pH-cycle. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106718] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Avila Delucis R, Cademartori PHG, Fajardo AR, Amico SC. Cellulose and its Derivatives: Properties and Applications. POLYSACCHARIDES 2021. [DOI: 10.1002/9781119711414.ch11] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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20
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Sun W, Zheng Y, Chen S, Chen J, Zhang H, Fang H, Ye X, Tian J. Applications of Polysaccharides as Stabilizers in Acidified Milks. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Weixuan Sun
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
- Zhejiang University, Hangzhou, China
| | | | - Shiguo Chen
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Jianle Chen
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Xingqian Ye
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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21
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Rahman MS, Hasan MS, Nitai AS, Nam S, Karmakar AK, Ahsan MS, Shiddiky MJA, Ahmed MB. Recent Developments of Carboxymethyl Cellulose. Polymers (Basel) 2021; 13:1345. [PMID: 33924089 PMCID: PMC8074295 DOI: 10.3390/polym13081345] [Citation(s) in RCA: 156] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/15/2021] [Accepted: 04/16/2021] [Indexed: 12/22/2022] Open
Abstract
Carboxymethyl cellulose (CMC) is one of the most promising cellulose derivatives. Due to its characteristic surface properties, mechanical strength, tunable hydrophilicity, viscous properties, availability and abundance of raw materials, low-cost synthesis process, and likewise many contrasting aspects, it is now widely used in various advanced application fields, for example, food, paper, textile, and pharmaceutical industries, biomedical engineering, wastewater treatment, energy production, and storage energy production, and storage and so on. Many research articles have been reported on CMC, depending on their sources and application fields. Thus, a comprehensive and well-organized review is in great demand that can provide an up-to-date and in-depth review on CMC. Herein, this review aims to provide compact information of the synthesis to the advanced applications of this material in various fields. Finally, this article covers the insights of future CMC research that could guide researchers working in this prominent field.
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Affiliation(s)
- Md. Saifur Rahman
- Department of Chemistry and Biochemistry, The University of Texas at El Paso, El Paso, TX 79968, USA
| | - Md. Saif Hasan
- Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi 6205, Bangladesh; (M.S.H.); (A.S.N.); (A.K.K.); (M.S.A.)
| | - Ashis Sutradhar Nitai
- Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi 6205, Bangladesh; (M.S.H.); (A.S.N.); (A.K.K.); (M.S.A.)
| | - Sunghyun Nam
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124, USA;
| | - Aneek Krishna Karmakar
- Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi 6205, Bangladesh; (M.S.H.); (A.S.N.); (A.K.K.); (M.S.A.)
| | - Md. Shameem Ahsan
- Department of Applied Chemistry and Chemical Engineering, University of Rajshahi, Rajshahi 6205, Bangladesh; (M.S.H.); (A.S.N.); (A.K.K.); (M.S.A.)
| | - Muhammad J. A. Shiddiky
- School of Environment and Science (ESC) and Queensland Micro- and Nanotechnology Centre (QMNC), Griffith University, Nathan 4111, Australia;
| | - Mohammad Boshir Ahmed
- School of Materials Science and Engineering, Gwangju Institute of Science and Technology, Gwangju 61005, Korea
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22
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Hashemi K, Hosseini E. The stabilizing and prebiotic potential of water-soluble phase of bitter almond gum exudate in probiotic yogurt drink. Carbohydr Polym 2021; 255:117395. [PMID: 33436223 DOI: 10.1016/j.carbpol.2020.117395] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/27/2020] [Accepted: 11/08/2020] [Indexed: 11/28/2022]
Abstract
Yogurt drinks can potentially be an appropriate medium for delivering probiotics to consumers. This study investigated the influences of the water-soluble fraction of bitter almond gum (SBAG) and its conjugate with sodium caseinate (SBAG-SC) compared to carboxymethylcellulose (CMC) and inulin, respectively, on the physical stability of casein micelles and the viability of the probiotic culture (Lactobacillus acidophilus La-5) in probiotic yogurt drink during cold storage. The addition of SBAG-SC conjugate to the drinks successfully prevented phase separation for a longer time than CMC. CMC-based drinks exhibited a strong shear-thinning response. Adding SBAG helped keep Lactobacillus acidophilus La-5 viable above the recommended level for probiotic products. However, the SBAG showed relatively less prebiotic property than inulin. This study demonstrated that SBAG-SC conjugate has a high potential for stabilizing applications in yogurt and yogurt products.
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Affiliation(s)
- Khaterehsadat Hashemi
- Department of Food Science and Technology, Faculty of Agriculture, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
| | - Ebrahim Hosseini
- Department of Food Science and Technology, Faculty of Agriculture, Kazerun Branch, Islamic Azad University, Kazerun, Iran.
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23
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Effect of Potato Pulp Pectic Polysaccharide on the Stability of Acidified Milk Drinks. Molecules 2020; 25:molecules25235632. [PMID: 33266001 PMCID: PMC7731407 DOI: 10.3390/molecules25235632] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 11/21/2020] [Accepted: 11/26/2020] [Indexed: 11/17/2022] Open
Abstract
In order to broaden the application of potato pulp pectic polysaccharide (PPP) in stabilizing acidified milk drinks (AMDs) and investigate the stabilizing effect and physical properties of AMDs prepared with PPP, a comparative study was made among PPP, commercial high methoxyl pectin (HMP) and low methoxyl pectin (LMP). The zeta potential, rheology, particle size and serum separation of AMDs were evaluated after preparing with PPP, HMP and LMP, respectively. Results indicated that PPP led to lower serum separation than LMP (14.65% for AMDs prepared with 0.5% PPP compared to 25.05% for AMDs prepared with 0.5% LMP), but still higher than HMP (9.09% for AMDs prepared with 0.5% HMP). However, narrower particle size distribution and lower viscosity of AMDs was achieved by PPP than by LMP and HMP. PPP can electrostatically adsorb on the surface of casein and its abundant neutral sugar side chains would provide steric hindrance to prevent casein flocculation in AMDs. Our results might provide some new ideas for the application of PPP in improving the stability of AMDs.
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Influence of the degree of esterification of soluble soybean polysaccharide on the stability of acidified milk drinks. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106052] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wei Y, Cai Z, Wu M, Guo Y, Wang P, Li R, Ma A, Zhang H. Core-shell pea protein-carboxymethylated corn fiber gum composite nanoparticles as delivery vehicles for curcumin. Carbohydr Polym 2020; 240:116273. [DOI: 10.1016/j.carbpol.2020.116273] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 03/31/2020] [Accepted: 04/07/2020] [Indexed: 12/27/2022]
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Ding H, Hou R, Li Y, Zhang B, Zhao B, Liu K. Effect of different carboxymethyl cellulose structure parameters on tartrates stability of red wine: viscosity and degree of substitution. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2020; 37:1099-1109. [DOI: 10.1080/19440049.2020.1755062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Haiyan Ding
- College of Chmistry&Chemical Engineering, Yantai University, Yantai, China
| | - Ruiting Hou
- College of Chmistry&Chemical Engineering, Yantai University, Yantai, China
| | - Yun Li
- College of Chmistry&Chemical Engineering, Yantai University, Yantai, China
| | - Beibei Zhang
- College of Chmistry&Chemical Engineering, Yantai University, Yantai, China
| | - Baobao Zhao
- College of Chmistry&Chemical Engineering, Yantai University, Yantai, China
| | - Kun Liu
- Yantai DongJie Environment Protection Machinery & Engineering Co., Ltd., Yantai, China
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Lapointe M, Barbeau B. Understanding the roles and characterizing the intrinsic properties of synthetic vs. natural polymers to improve clarification through interparticle Bridging: A review. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2019.115893] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Wei Y, Cai Z, Wu M, Guo Y, Tao R, Li R, Wang P, Ma A, Zhang H. Comparative studies on the stabilization of pea protein dispersions by using various polysaccharides. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105233] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Stounbjerg L, Andreasen B, Ipsen R. Microparticles formed by heating potato protein—polysaccharide electrostatic complexes. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.05.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Liu Y, Zhao K. Rheological and dielectric behavior of milk/sodium carboxymethylcellulose mixtures at various temperatures. J Mol Liq 2019. [DOI: 10.1016/j.molliq.2019.111175] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Wang X, Liu L, Xia S, Muhoza B, Cai J, Zhang X, Duhoranimana E, Su J. Sodium carboxymethyl cellulose modulates the stability of cinnamaldehyde-loaded liposomes at high ionic strength. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Ahsan HM, Zhang X, Li Y, Li B, Liu S. Surface modification of microcrystalline cellulose: Physicochemical characterization and applications in the Stabilization of Pickering emulsions. Int J Biol Macromol 2019; 132:1176-1184. [DOI: 10.1016/j.ijbiomac.2019.04.051] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 02/12/2019] [Accepted: 04/08/2019] [Indexed: 11/28/2022]
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Recent advances in application of different hydrocolloids in dairy products to improve their techno-functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Yuliarti O, Mei KH, Kam Xue Ting Z, Yi KY. Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.040] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Zheng J, Zeng R, Zhang F, Kan J. Effects of sodium carboxymethyl cellulose on rheological properties and gelation behaviors of sodium alginate induced by calcium ions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.081] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Xia K, Zong P, Liu X, Zhao J, Zhang X. Preparation of methyl alginate and its application in acidified milk drinks. Int J Biol Macromol 2019; 132:651-657. [PMID: 30946909 DOI: 10.1016/j.ijbiomac.2019.03.243] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 03/16/2019] [Accepted: 03/31/2019] [Indexed: 01/09/2023]
Abstract
A series of methyl alginate with different degree of esterification (DE) were prepared with low cost, and its application in acidified milk drinks (AMDs) was investigated. The gel strength, molecular weight, solution apparent viscosity and optical rotation value of methyl alginate all decreased with the increase of DE. Methyl alginate with DE equal or larger than 60.7% was more effective in stabilizing AMDs than high-methoxyl pectin (HMP) under the same conditions, and the higher the DE, the better its stabilizing ability. The methyl alginate had better synergistic action for stabilizing AMDs with propylene glycol alginate (PGA) than HMP. The reason for this could be attributed to that methyl alginate and PGA had the same main chain structure, and the same levorotatory optical activity. The results indicated that the methyl alginate had a potential industry application prospect for stabilizing AMDs as an alternative to HMP.
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Affiliation(s)
- Kai Xia
- College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Peijie Zong
- College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Xin Liu
- College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Jingkun Zhao
- College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Xiaodong Zhang
- College of Chemical Science and Engineering, Qingdao University, Qingdao 266071, China.
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Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.020] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Anal AK, Shrestha S, Sadiq MB. Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.008] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Teixé-Roig J, Oms-Oliu G, Velderrain-Rodríguez GR, Odriozola-Serrano I, Martín-Belloso O. The Effect of Sodium Carboxymethylcellulose on the Stability and Bioaccessibility of Anthocyanin Water-in-Oil-in-Water Emulsions. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2181-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Khanniri E, Yousefi M, Khorshidian N, Sohrabvandi S, Mortazavian AM. Development of an efficient stabiliser mixture for physical stability of nonfat unfizzy doogh. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12554] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Elham Khanniri
- Student Research Committee; Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mojtaba Yousefi
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt); School of Nutrition and Food Sciences; Semnan University of Medical Sciences; Semnan Iran
| | - Sara Sohrabvandi
- Department of Food Technology Research; Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran Iran
| | - Amir M Mortazavian
- Food Safety Research Center; Shahid Beheshti University of Medical Sciences; Tehran Iran
- Department of Food Science and Technology; Faculty of Nutrition Sciences; National Nutrition and Food Technology Research Institute; Food Science and Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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Effect of degree of substitution of carboxymethyl cellulose sodium on the state of water, rheological and baking performance of frozen bread dough. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.030] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cai Z, Wu J, Du B, Zhang H. Impact of distribution of carboxymethyl substituents in the stabilizer of carboxymethyl cellulose on the stability of acidified milk drinks. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.12.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Azary Z, Nasirpour A. Effect of whey protein concentrate, pH and salt on colloidal stability of acid dairy drink (Doogh). INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12371] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Zahra Azary
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
| | - Ali Nasirpour
- Department of Food Science and Technology; College of Agriculture; Isfahan University of Technology; Esfahan 84156-83111 Iran
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Effects of various carboxymethyl celluloses on the electrochemical characteristics of zinc anode from an alkaline electrolyte. Electrochim Acta 2017. [DOI: 10.1016/j.electacta.2017.10.204] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Arancibia C, Miranda M, Matiacevich S, Troncoso E. Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.07.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Stounbjerg L, Vestergaard C, Andreasen B, Ipsen R. Beverage clouding agents: Review of principles and current manufacturing. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1373286] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Lykke Stounbjerg
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Christian Vestergaard
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
- Department of Meat Technology, Danish Meat Research Institute, Taastrup, Denmark
| | - Birgitte Andreasen
- Department of Liquid Development, CO-RO A/S, Holmensvej 11, Frederikssund, Denmark
| | - Richard Ipsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
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Duhoranimana E, Karangwa E, Lai L, Xu X, Yu J, Xia S, Zhang X, Muhoza B, Habinshuti I. Effect of sodium carboxymethyl cellulose on complex coacervates formation with gelatin: Coacervates characterization, stabilization and formation mechanism. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Schattling P, Taipaleenmäki E, Zhang Y, Städler B. A Polymer Chemistry Point of View on Mucoadhesion and Mucopenetration. Macromol Biosci 2017; 17. [PMID: 28675773 DOI: 10.1002/mabi.201700060] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2017] [Revised: 06/07/2017] [Indexed: 12/20/2022]
Abstract
Although oral is the preferred route of administration of pharmaceutical formulations, the long-standing challenge for medically active compounds to efficiently cross the mucus layer barrier limits its wider applicability. Efforts in nanomedicine to overcome this hurdle consider mucoadhesive and mucopenetrating drug carriers by selectively designing (macromolecular) building blocks. This review highlights and critically discusses recent strategies developed in this context including poly(ethylene glycol)-based modifications, cationic and thiolated polymers, as well as particles with high charge density, zeta-potential shifting ability, or mucolytic properties. The latest advances in ex vivo test platforms are also reviewed.
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Affiliation(s)
- Philipp Schattling
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav-Wieds Vej 14, 8000, Aarhus, Denmark
| | - Essi Taipaleenmäki
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav-Wieds Vej 14, 8000, Aarhus, Denmark
| | - Yan Zhang
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav-Wieds Vej 14, 8000, Aarhus, Denmark
| | - Brigitte Städler
- Interdisciplinary Nanoscience Center (iNANO), Aarhus University, Gustav-Wieds Vej 14, 8000, Aarhus, Denmark
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