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Wang F, Li J, Qi Q, Mao Y, Yan X, Li X, Mu Y, Zhang H, Zhao C, Liu J. Structural, physicochemical and digestive properties of non-covalent and covalent complexes of ultrasound treated soybean protein isolate with soybean isoflavone. Food Res Int 2024; 189:114571. [PMID: 38876583 DOI: 10.1016/j.foodres.2024.114571] [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: 04/04/2024] [Revised: 05/26/2024] [Accepted: 05/26/2024] [Indexed: 06/16/2024]
Abstract
The non-covalent and covalent complexes of ultrasound treated soybean protein isolate (SPI) and soybean isoflavone (SI) were prepared, and the structure, physicochemical properties and in vitro digestion characteristics of SPI-SI complexes were investigated. Ultrasonic treatment increased the non-covalent and covalent binding degree of SPI with SI, and the 240 W ultrasonic covalent complexes had higher binding efficiency. Appropriate ultrasonic treatment caused more uniform particle size distribution, lower average particle size and higher surface charge, which enhanced the free sulfhydryl groups and surface hydrophobicity, thus improving the stability, solubility and emulsifying properties of complexes. Ultrasonic treatment resulted in more disordered secondary structure, tighter tertiary conformation, higher thermal stability and stronger SPI-SI covalent interactions of complexes. These structural modifications of particles had important effects on the chemical stability and gastrointestinal digestion fate of SI. The ultrasonic covalent complexation had a greater resistance to heat-induced chemical degradation of SI and improved its chemical stability. Furthermore, the 240 W ultrasonic covalent complexes showed lower protein digestibility during digestion, and provided stronger protection for SI, which improved the digestion stability and antioxidant activity. Therefore, appropriate ultrasound promoted SPI-SI interactions to improve the stability and functional properties of complexes, which provided a theoretical basis for the development of new complexes and their applications in functional foods.
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Affiliation(s)
- Fang Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Jinying Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Qi Qi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yuxuan Mao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xiaopian Yan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Xinqi Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Yanfei Mu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Hao Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
| | - Chengbin Zhao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China.
| | - Jingsheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun, Jilin 130118, China
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2
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Demircan H, Oral RA, Toker OS, Palabiyik I. Investigation of the Effects of Phenolic Extracts Obtained from Agro-Industrial Food Wastes on Gelatin Modification. ACS OMEGA 2024; 9:20263-20276. [PMID: 38737019 PMCID: PMC11080024 DOI: 10.1021/acsomega.4c00690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 05/14/2024]
Abstract
In this study, modified bovine gelatin was produced using the alkaline technique with four different oxidized agro-industrial food waste (pomegranate peel (PP), grape pomace and seed (GP), black tea (BT), and green tea (GT)) phenolic extracts (AFWEs) at three different concentrations (1, 3, and 5% based on dry gelatin). The effect of waste type and concentration on the textural, rheological, emulsifying, foaming, swelling, and color properties of gelatin, as well as its total phenolic content and antioxidant activity, was investigated. Significant improvement in gel strength, thermal stability, and gelation rate of gelatin was achieved by modification with oxidized agro-industrial waste extracts. Compared to the control sample, 46.24% higher bloom strength in the GT5 sample, 5.29 and 6.01 °C higher gelling and melting temperatures in the PP5 sample, respectively, and 85.70% lower tmodel value in the GT3 sample were observed. Additionally, the total phenolic content, antioxidant activity, foam, and emulsion properties of the modified gels increased significantly. This study revealed that gelatins with improved technological and functional properties can be produced by using oxidized phenolic extracts obtained from agricultural industrial food wastes as cross-linking agents in the modification of gelatin.
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Affiliation(s)
- Huseyin Demircan
- Faculty
of Engineering and Natural Science, Department of Food Engineering, Bursa Technical University, 16310 Bursa, Turkey
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Rasim A. Oral
- Faculty
of Engineering and Natural Science, Department of Food Engineering, Bursa Technical University, 16310 Bursa, Turkey
| | - Omer S. Toker
- Faculty
of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, 34210 Istanbul, Turkey
| | - Ibrahim Palabiyik
- Faculty
of Agriculture, Department of Food Engineering, Tekirdağ Namık Kemal University, 59030 Tekirdağ, Turkey
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3
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Erge A, Güler BZ, Eren Ö. Optimization and characterization of biodegradable films from chicken gelatin crosslinked with oxidized phenolic compounds. Food Chem 2024; 438:137923. [PMID: 37980872 DOI: 10.1016/j.foodchem.2023.137923] [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: 07/27/2023] [Revised: 10/20/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
Chicken gelatin derived from poultry by-product was combined with caffeic acid (CA), rutin (RUT) and glycerol (GLY) to obtain biodegradable films. Optimum cross-linking conditions were investigated using Response Surface Methodology (RSM). The results showed that cross-linking led to lower L* value and higher b*, and the higher opacity values in the films. Water solubility (WS) decreased up to 50% after the incorporation of 1.25% CA compared to the commercial gelatin (cattle and pig based) films. Crosslinking improved the thermal stability and the tensile strength (TS) of films. Optimized cross-linking combination was determined as 0.96-1.56% CA, 0-1.25% RUT, and 29.5-30.5% GLY. Overall, this study demonstrated that crosslinking by CA and RUT can be used to improve the physical and barrier properties of gelatin films having excellent potential for the development of biodegradable films for packaging uses. These films may also result in an improvement and added value in poultry by-products.
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Affiliation(s)
- Aydın Erge
- Bolu Abant İzzet Baysal University, Faculty of Agriculture, Poultry Science Department, Gölköy Campus, Bolu, Turkey.
| | - Büşra Zeynep Güler
- Bolu Abant İzzet Baysal University, Faculty of Agriculture, Poultry Science Department, Gölköy Campus, Bolu, Turkey.
| | - Ömer Eren
- Bolu Abant İzzet Baysal University, Faculty of Engineering, Food Engineering Department, Gölköy Campus, Bolu, Turkey.
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4
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Shi M, Dong X, Jiao X, Wang H, Chen S, Ji X, Yan Y. Effect of extrusion on the formation, structure and properties of yam starch-gallic acid complexes. Int J Biol Macromol 2024; 264:130461. [PMID: 38428767 DOI: 10.1016/j.ijbiomac.2024.130461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 02/15/2024] [Accepted: 02/24/2024] [Indexed: 03/03/2024]
Abstract
This paper investigated the effects of twin-screw extrusion treatment on the formation, structure and properties of yam starch-gallic acid complexes. Yam starch and gallic acid were extruded. The microstructure, gelatinization characteristics, and rheological properties of the samples were determined. The microstructure of extruded yam starch-gallic acid complexes presented a rough granular morphology, low swelling, and high solubility. The X-ray diffraction analysis showed that the extruded yam starch-gallic acid complexes exhibited A + V-type crystalline structure. Fourier transform infrared spectroscopy results showed that the extrusion treatment could destroy the internal orderly structure of yam starch, and the addition of gallic acid could further reduce its molecular orderliness. Differential scanning calorimetry analysis showed a decrease in the enthalpy of gelatinization of the sample. Dynamic rheological analysis showed that the storage modulus and loss modulus of the extruded yam starch-gallic acid complexes were significantly reduced, exhibiting a weak gel system. The results of viscosity showed that extrusion synergistic gallic acid reduced the peak viscosity and setback value of starch. In addition, extrusion treatment had an inhibitory effect on the digestibility of yam starch, and enhanced the interaction of gallic acid with yam starch or hydrolytic enzymes. Therefore, extrusion synergistic gallic acid has improved the structure and properties of yam starch-related products, which can provide new directions and new ideas for the development of yam starch.
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Affiliation(s)
- Miaomiao Shi
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, PR China.
| | - Xuena Dong
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Xuelin Jiao
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Hongwei Wang
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Shanghai Chen
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Xiaolong Ji
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China
| | - Yizhe Yan
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450002, PR China.
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5
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Maiti S, Maji B, Yadav H. Progress on green crosslinking of polysaccharide hydrogels for drug delivery and tissue engineering applications. Carbohydr Polym 2024; 326:121584. [PMID: 38142088 DOI: 10.1016/j.carbpol.2023.121584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 11/06/2023] [Accepted: 11/10/2023] [Indexed: 12/25/2023]
Abstract
Natural polysaccharides are being studied for their biocompatibility, biodegradability, low toxicity, and low cost in the fabrication of various hydrogel devices. However, due to their insufficient physicochemical and mechanical qualities, polysaccharide hydrogels alone are not acceptable for biological applications. Various synthetic crosslinkers have been tested to overcome the drawbacks of standalone polysaccharide hydrogels; however, the presence of toxic residual crosslinkers, the generation of toxic by-products following biodegradation, and the requirement of toxic organic solvents for processing pose challenges in achieving the desired non-toxic biomaterials. Natural crosslinkers such as citric acid, tannic acid, vanillin, gallic acid, ferulic acid, proanthocyanidins, phytic acid, squaric acid, and epigallocatechin have been used to generate polysaccharide-based hydrogels in recent years. Various polysaccharides, including cellulose, alginate, pectin, hyaluronic acid, and chitosan, have been hydrogelized and investigated for their potential in drug delivery and tissue engineering applications using natural crosslinkers. We attempted to provide an overview of the synthesis of polysaccharide-based hydrogel systems (films, complex nanoparticles, microspheres, and porous scaffolds) based on green crosslinkers, as well as a description of the mechanism of crosslinking and properties with a special emphasis on drug delivery, and tissue engineering applications.
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Affiliation(s)
- Sabyasachi Maiti
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh-484887, India.
| | - Biswajit Maji
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Harsh Yadav
- Department of Pharmacy, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh-484887, India
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Luan Y, Wang Q, Li S, Gu C, Liu R, Ge Q, Yu H, Wu M. Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion. Food Chem X 2023; 20:100974. [PMID: 38144791 PMCID: PMC10740058 DOI: 10.1016/j.fochx.2023.100974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 10/22/2023] [Accepted: 10/29/2023] [Indexed: 12/26/2023] Open
Abstract
Three kinds of phenolic acids: ferulic acid (FA), caffeic acid (CA), and gallic acid (GA) with different chemical structures were individually grafted onto Arabic gum (AG) via a laccase mediated method, and their roles in stabilizing o/w emulsions were evaluated. The total phenolic content in modified AG increased from 2.7 ± 0.2 to 18.7 ± 0.2, 19.8 ± 0.6, 22.4 ± 0.8 mg/g after 4 h of laccase catalysis, respectively. FTIR spectra of modified AGs exhibited additional phenolic characteristics, revealing the successful grafting of phenolic acids to AG structure. Compared with natural AG, modified AGs showed remarkably enhanced thermal stability, as well as antioxidant capacity in an order of gallic acid > caffeic acid > ferulic acid. The incorporation of phenolic acids into AG dramatically improved its emulsification performance. Herein, gallic acid-modified AG evinced up to 17.6 % and 12.6 % increments in emulsifying activity and emulsion stability relative to natural AG, respectively. Moreover, the oxidative stability of AG emulsions was pronouncedly meliorated by the introduced phenolic acids, especially gallic acid, as manifested by the suppressed production of primary and secondary oxidation products.
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Affiliation(s)
- Yi Luan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu, 225009, China
| | - Chen Gu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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7
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Characterization and antibacterial properties of fish skin gelatin/guava leaf extract bio-composited films incorporated with catechin. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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8
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Effects of κ-carrageenan addition and chlorogenic acid covalent crosslinking on protein conformation and gelling properties of soy protein hydrogels. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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A comprehensive review on gelatin: Understanding impact of the sources, extraction methods, and modifications on potential packaging applications. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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Jia N, Lin S, Yu Y, Zhang G, Li L, Zheng D, Liu D. The Effects of Ethanol and Rutin on the Structure and Gel Properties of Whey Protein Isolate and Related Mechanisms. Foods 2022; 11:foods11213480. [PMID: 36360094 PMCID: PMC9654987 DOI: 10.3390/foods11213480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/21/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022] Open
Abstract
The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strength of WPI and maintained the water-holding capacity of the gel. Ethanol caused an increase in thiol content and surface hydrophobicity, but rutin decreased the thiol content and surface hydrophobicity of WPI. The particle size, viscosity and viscoelasticity of WPI increased at rutin levels of 0.2% and 0.3%, indicating that rutin caused cross-linking and aggregation of WPI, but rutin had no significant effect on the zeta-potential, indicating that electrostatic interactions were not the main force causing the changes in protein conformation and gel properties. Ethanol and rutin improved the gel properties of WPI possibly by inducing cross-linking of WPIs via hydrophobic and covalent interactions.
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11
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Gallic Acid Crosslinked Gelatin and Casein Based Composite Films for Food Packaging Applications. Polymers (Basel) 2022; 14:polym14194065. [PMID: 36236013 PMCID: PMC9572812 DOI: 10.3390/polym14194065] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/05/2022] [Accepted: 09/13/2022] [Indexed: 11/26/2022] Open
Abstract
In the current work, we fabricated gelatin–casein-based edible films (GC-EFs) crosslinked with gallic acid (GA). We analyzed the physiochemical characteristics, crystallinity, thermal stability, and surface properties of the EFs using Fourier-transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). It was found that the edible films possessed a semi-crystalline structure. Addition of GA enhanced the thermal stability of the edible films as well as the surface properties of the films. It was found that a higher concentration of GA (4–5% w/v) significantly improved the surface properties, observed in the surface and cross-sectional examination of SEM micrographs. EFs containing higher amounts of GA showed more compact and denser structures with smoother and more homogeneous surfaces than the control samples. In addition, swelling degree (SD), thickness, water solubility (WS), moisture content (MC), and water vapor permeability (WVP) were found to be low in EFs containing more GA concentration. Mechanical parameters revealed that the Young modulus (Ym) and tensile strength (TS) increased with a rise in GA concentration, and elongation at break (EB) reduced with a rise in GA concentration. In transparency and color analysis, it was observed that GA positively affected the transparency of the edible films.
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Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties. Food Res Int 2022; 162:111983. [DOI: 10.1016/j.foodres.2022.111983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 08/24/2022] [Accepted: 09/26/2022] [Indexed: 11/20/2022]
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13
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Qie X, Chen W, Wu Y, Yang T, Wang Z, Zeng M, Chen J, Douglas Goff H, He Z. Entrapment of cyanidin-3-O-glucoside in β-conglycinin: From interaction to bioaccessibility and antioxidant activity under thermal treatment. Food Chem 2022; 398:133832. [DOI: 10.1016/j.foodchem.2022.133832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 11/28/2022]
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Tao X, Shi H, Cao A, Cai L. Understanding of physicochemical properties and antioxidant activity of ovalbumin-sodium alginate composite nanoparticle-encapsulated kaempferol/tannin acid. RSC Adv 2022; 12:18115-18126. [PMID: 35874031 PMCID: PMC9245490 DOI: 10.1039/d2ra02708a] [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: 04/28/2022] [Accepted: 06/09/2022] [Indexed: 11/21/2022] Open
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare an OVA–SA composite carrier, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA). Results showed that the observation of small diffraction peaks in carriers proved the successful encapsulation of KAE/TA. The protein conformation of the composite nanoparticles changed. OVA–TA–SA composite nanoparticles had the highest α-helix content and the fewest random coils, so the protein structure of it had the strongest stability. OVA–TA–KAE–SA composite nanoparticles had the strongest system stability and thermal stability, which might be due to the synergistic effect of the two polyphenols, suggesting the encapsulation of KAE/TA increased the system stability and the thermal stability of OVA–SA composite nanoparticles. Additionally, the composite nanoparticles were endowed with antioxidant ability and antibacterial ability (against Staphylococcus aureus and Escherichia coli) in the order OVA–TA–SA > OVA–TA–KAE–SA > OVA–KAE–SA based on the difference in antibacterial diameter (D, mm) and square (S, mm2), indicating that polyphenols enhanced the antibacterial and antioxidant ability of OVA–SA composite nanoparticles, and the enhancement effect of TA was stronger than that of KAE. These results provide a theoretical basis for the application of OVA–SA composite nanoparticles in the delivery of bioactive compounds. Ovalbumin (OVA) and sodium alginate (SA) were used as materials to prepare an OVA–SA composite carrier, which encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA) (OVA–SA, OVA–TA–SA, OVA–KAE–SA, and OVA–TA–KAE–SA).![]()
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726.,Institute for Innovative Development of Food Industry, Institute for Advanced Study, Shenzhen University Shenzhen 518060 China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University Jinzhou 121013 China
| | - Ailing Cao
- Hangzhou Customs District Hangzhou 310007 China
| | - Luyun Cai
- Ningbo Research Institute, College of Biosystems Engineering and Food Science, Zhejiang University Ningbo 315100 China +86 571 88982726 +86 571 88982726
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15
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Rheological properties of fish (Sparus aurata) skin gelatin modified by agricultural wastes extracts. Food Chem 2022; 393:133348. [PMID: 35661603 DOI: 10.1016/j.foodchem.2022.133348] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 05/24/2022] [Accepted: 05/28/2022] [Indexed: 11/20/2022]
Abstract
In this study, fish skin gelatin (FG) obtained from sea bream (Sparus aurata) was evaluated as an alternative to mammalian gelatin. Improvement in rheological properties of FG was attempted with addition of grape pomace (GP), pomegranate peel (PP), and green tea (GT) extracts, all of which are agricultural wastes rich in phenolic components. These additives were added at ratios of 20%, 13.3%, 10%, and 6.7% to determine the best formulation. Melting and gelling temperatures, kgel, gel strength, and tmodel values of samples were measured. 20% GP added fish gelatin (OG) had optimum rheological properties. Melting temperatures of BG, OG, and FG were 31.64 ± 0.28, 33.80 ± 0.54, 25.78 ± 0.24 °C, respectively. The addition of GP caused a 14% increase in Tg by increasing the intermolecular interactions of FG. GP is important in that it provides functional properties and structural improvement of FG, making it an alternative to BG and facilitating its use in confectionery industry.
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16
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Tao X, Shi H, Cao A, Cai L. Influence of polyphenol-metal ion-coated ovalbumin/sodium alginate composite nanoparticles on the encapsulation of kaempferol/tannin acid. Int J Biol Macromol 2022; 209:1288-1297. [PMID: 35460758 DOI: 10.1016/j.ijbiomac.2022.04.108] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 11/20/2022]
Abstract
In this research, ovalbumin (OVA) and sodium alginate (SA) were used as the materials to prepare OVA-SA composite carriers, which protected and encapsulated the hydrophobic kaempferol (KAE) and the hydrophilic tannic acid (TA). To achieve the purpose of targeted delivery, the TA-Fe3+ coating film was prepared. Results showed that the observation of small diffraction peaks in carriers proved the formation of TA/Fe3+ coating film on the surface of four composite nanoparticles (pOVA, pOVA-SA, pOVA-KAE-SA, and pOVA-KAE-TA-SA). The protein structure of the composite nanoparticles coated with TA/Fe3+ changed, and the order of the changes was pOVA-KAE > pOVA > pOVA-KAE-SA > pOVA-KAE-TA-SA > pOVA-SA. This phenomenon is due to the fact that the chromophore -C=O and the auxo-chromophore -OH are in the opposite position in the benzene ring of TA, and the two substituents have opposite effects and synergize, resulting in the different degrees of redshift of the composite nanoparticle λmax. Additionally, pOVA-SA had the highest α-helix content and the lowest random coils, conferring the protein structure the strongest stability. The coating of TA/Fe3+ increased the system stability and the thermal stability of the composite nanoparticles. Additionally, the carriers were endowed with antioxidant activity, and their antibacterial ability against Staphylococcus aureus and Escherichia coli was pOVA-KAE-TA-SA > pOVA-KAE-SA > pOVA-KAE > pOVA-SA > pOVA based on the difference in antibacterial diameter (D, mm) and square (S, mm2). pOVA-KAE-TA-SA had the strongest antioxidant activity and antibacterial ability, which improved the bioavailability of TA/KAE. These results provide a theoretical basis for the application of OVA-SA composite nanoparticles in the delivery of bioactive compounds.
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Affiliation(s)
- Xiaoya Tao
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Hang Shi
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Ailing Cao
- Hangzhou Customs District, Hangzhou 310007, China.
| | - Luyun Cai
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National & Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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17
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Martins TEA, Pinto CASDO, Oliveira ACD, Lima FV, Velasco MVR, Rodrigues LNC, Baby AR. RP-HPLC simultaneous quantification of rutin, avobenzone, and octyl methoxycinnamate in the presence of hydroxypropyl β-cyclodextrin (HPβCD) and sulfobutyl ether β-cyclodextrin (SBEβCD). BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e20284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Affiliation(s)
| | | | | | - Fabiana Vieira Lima
- University of São Paulo, Brazil; Federal University of Espírito Santo, Brazil
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18
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Wang H, You S, Wang W, Zeng Y, Su R, Qi W, Wang K, He Z. Laccase-catalyzed soy protein and gallic acid complexation: Effects on conformational structures and antioxidant activity. Food Chem 2021; 375:131865. [PMID: 34953246 DOI: 10.1016/j.foodchem.2021.131865] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 11/18/2021] [Accepted: 12/12/2021] [Indexed: 11/04/2022]
Abstract
The ability of laccase to oxidize polyphenols arouses our interest that laccase can be applied for protein-polyphenol cross-linking. In this study, laccase promoted the cross-linking of gallic acid (GA) and soy protein isolate (SPI) under neutral pH. SPI-GA complexes changed the secondary structures with a decrease in β-fold and an increase in α-helix and β-turn. The free-radical scavenging activity and reducing power determination results suggested that GA elevated the SPI antioxidant activity significantly. Specifically, DPPH free radical scavenging rate and ABTS free radical scavenging ability increased almost 5- and 1.5-fold compared with unmodified SPI, respectively. Moreover, the reducing power had more than 3-fold compared to the SPI control. This study provided a novel enzyme-induced approach to modulate the physicochemical properties of SPI binding polyphenol.
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Affiliation(s)
- Hui Wang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Shengping You
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China.
| | - Wenhang Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Yan Zeng
- National Technology Innovation Center of Synthetic Biology, PR China
| | - Rongxin Su
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China.
| | - Wei Qi
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
| | - Kang Wang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Zhimin He
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
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19
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Schefer S, Oest M, Rohn S. Interactions between Phenolic Acids, Proteins, and Carbohydrates-Influence on Dough and Bread Properties. Foods 2021; 10:2798. [PMID: 34829079 PMCID: PMC8624349 DOI: 10.3390/foods10112798] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/04/2021] [Accepted: 11/09/2021] [Indexed: 12/27/2022] Open
Abstract
The understanding of interactions between proteins, carbohydrates, and phenolic compounds is becoming increasingly important in food science, as these interactions might significantly affect the functionality of foods. So far, research has focused predominantly on protein-phenolic or carbohydrate-phenolic interactions, separately, but these components might also form other combinations. In plant-based foods, all three components are highly abundant; phenolic acids are the most important phenolic compound subclass. However, their interactions and influences are not yet fully understood. Especially in cereal products, such as bread, being a nutritional basic in human nutrition, interactions of the mentioned compounds are possible and their characterization seems to be a worthwhile target, as the functionality of each of the components might be affected. This review presents the basics of such interactions, with special emphasis on ferulic acid, as the most abundant phenolic acid in nature, and tries to illustrate the possibility of ternary interactions with regard to dough and bread properties. One of the phenomena assigned to such interactions is so-called dry-baking, which is very often observed in rye bread.
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Affiliation(s)
- Simone Schefer
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Marie Oest
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
| | - Sascha Rohn
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany; (S.S.); (M.O.)
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany
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20
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Li M, Ritzoulis C, Du Q, Liu Y, Ding Y, Liu W, Liu J. Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System. Front Nutr 2021; 8:765589. [PMID: 34796195 PMCID: PMC8594825 DOI: 10.3389/fnut.2021.765589] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 09/28/2021] [Indexed: 12/26/2022] Open
Abstract
Oil-in-water emulsions are widely encountered in the food and health product industries. However, the unsaturated fatty acids in emulsions are easily affected by light, oxygen, and heat, which leads to oxidation, bringing forward difficulties in controlling emulsion quality during transportation, storage, and retail. Proteins are commonly used as emulsifiers that can enhance the shelf, thermal and oxidation stability of emulsions. Polyphenols are commonly found in plants and members of the family have been reported to possess antioxidant, anticancer, and antimicrobial activities. Numerous studies have shown that binding of polyphenols to proteins can change the structure and function of the latter. In this paper, the formation of protein-polyphenol complexes (PPCs) is reviewed in relation to the latters' use as emulsifiers, using the (covalent or non-covalent) interactions between the two as a starting point. In addition, the effects polyphenol binding on the structure and function of proteins are discussed. The effects of proteins from different sources interacting with polyphenols on the emulsification, antioxidation, nutrient delivery and digestibility of oil-in-water emulsion are also summarized. In conclusion, the interaction between proteins and polyphenols in emulsions is complicated and still understudied, thereby requiring further investigation. The present review results in a critical appraisal of the relevant state-of-the-art with a focus on complexes' application potential in the food industry, including digestion and bioavailability studies.
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Affiliation(s)
- Minghui Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Thermi, Greece
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Yefeng Liu
- Hangzhou Huadong Medicine Group Pharmaceutical Research Institute Co. Ltd., Hangzhou, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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21
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Priyadarshini MB, Balange AK, Xavier KAM, Reddy R, Nayak BB, Sanath Kumar H. The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.1989100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- M. Bhargavi Priyadarshini
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
- Department of Fish Processing and Technology, Central Agricultural University (Imphal), West- Tripura, India
| | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - K. A. Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Ramakrishna Reddy
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - H. Sanath Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, India
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22
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Guo X, Hu L, Wang Z, Zhu X, Deng X, Zhang J. Effect of rutin on the physicochemical and gel characteristics of myofibrillar protein under oxidative stress. J Food Biochem 2021; 45:e13928. [PMID: 34524691 DOI: 10.1111/jfbc.13928] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 11/28/2022]
Abstract
The effects of rutin (6, 30, and 150 μmol/gpro ) on the physicochemical, structural properties and gel characteristics of myofibrillar protein (MP) under oxidative stress were investigated. The addition of rutin significantly promoted the formation of oxidized MP carbonyl derivatives and dimer tyrosine, but it cannot prevent the loss of sulfhydryl groups (-SH). With increasing rutin concentration, the hydrophobic area was gradually shielded and rutin acted as a quencher to reduce the fluorescence intensity of oxidized MP. Under the oxidative stress, rutin increased the particle size and aggravated the cleavage of protein molecules. SDS-polyacrylamide gel electrophoresis revealed that rutin further aggravated oxidized MP degradation and cross-linked form polymer which cross-linked with protein to the maximum extent at 150 μmol/gpro rutin content. Moderate cross-linking between protein and rutin could improve the gel strength and water holding capacity (WHC) of oxidized MP gel. For rutin concentrations of 6 and 30 μmol/gpro , the gels had denser network structures, as observed by scanning electron microscopy. PRACTICAL APPLICATIONS: Polyphenols of the type and dosage can change the properties of the product itself and optimize the quality of product processing. Certain polyphenols may promote the oxidation process of protein-rich products, but this does not affect the improvement of product quality. The application of natural polyphenols is the promising business direction in the development of Coregonus peled industry.
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Affiliation(s)
- Xin Guo
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Ling Hu
- Institute for Drug Control, Changji Hui Autonomous Prefecture Market Supervision Administration, Changji, China
| | - Zhouping Wang
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Xinrong Zhu
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Xiaorong Deng
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Jian Zhang
- School of Food Science and Technology, Shihezi University, Shihezi, China
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23
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Benjakul S, Singh A, Chotphruethipong L, Mittal A. Protein-polyphenol conjugates: Preparation, functional properties, bioactivities and applications in foods and nutraceuticals. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:281-320. [PMID: 34507645 DOI: 10.1016/bs.afnr.2021.02.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Protein is a crucial nutritional ingredient in the daily human diet. Polyphenols (PPNs) are the abundant phytochemicals in plants, which are associated with health promotion as well as affect functionality in food systems. Both ingredients possess different types of functionalities (crosslinking, gelling, emulsifying, film-forming, etc.) and bioactivities (antioxidant, antimicrobial, anti-inflammatory, etc.). In the past decade, various methods have been implemented to enhance the functionalities and bioactivities of foods. Conjugation or grafting methods has been introduced widely. Conjugations of PPNs with proteins through various methods have been performed for the synthesis of the protein-polyphenol conjugate. Those potential grafting methods are alkaline associated, free-radical mediated, enzyme catalyzed, and chemical coupling methods. Several factors such as reaction conditions, type of proteins, and PPNs also influenced the conjugation efficiency. Various technologies, e.g., mass spectroscopy, fluorescence spectroscopy, UV spectroscopy, Fourier transform infrared spectroscopy, circular dichroism, and sodium dodecyl sulfate polyacrylamide gel electrophoresis have been used to elucidate conjugation and structural alternation of proteins and some properties of resulting conjugates. The prepared protein-PPN conjugates have been documented to enhance the bioactivities and functional properties of an initial protein. Moreover, conjugates have been employed in emulsions or as nanoparticles for nutraceutical delivery. Edible-films for food packaging and hydrogels for controlled drug release have been developed using protein-PPN conjugates. This chapter focuses on the methodologies and characteristics of protein-PPN conjugates and their applications in various food systems and nutraceutical field.
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Affiliation(s)
- Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand.
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Lalita Chotphruethipong
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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24
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Lin D, Xiao L, Wen Y, Qin W, Wu D, Chen H, Zhang Q, Zhang Q. Comparison of apple polyphenol-gelatin binary complex and apple polyphenol-gelatin-pectin ternary complex: Antioxidant and structural characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111740] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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25
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Antibacterial and Antioxidant Gelatin Nanofiber Scaffold Containing Ethanol Extract of Pomegranate Peel: Design, Characterization and In Vitro Assay. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02616-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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26
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Guo Y, Bao YH, Sun KF, Chang C, Liu WF. Effects of covalent interactions and gel characteristics on soy protein-tannic acid conjugates prepared under alkaline conditions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106293] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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27
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Erge A, Eren Ö. Chicken gelatin modification by caffeic acid: A response surface methodology investigation. Food Chem 2021; 351:129269. [PMID: 33640772 DOI: 10.1016/j.foodchem.2021.129269] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 12/14/2020] [Accepted: 01/30/2021] [Indexed: 11/26/2022]
Abstract
Chemical modifications of gelatin from mechanically separated chicken meat (MSM) residue were practiced using caffeic acid as a cross-linker. The effects of oxidation period (OP), cross-linking temperature (CT), and caffeic acid (CA) concentration were investigated. Experiments were performed using Response Surface Methodology (RSM). The effects of 16 different cross-linking modifications on the physicochemical properties of chicken gelatin gels were investigated. Maximum gel strength was determined at 12.5 min OP, 50 °C CT and 2.5% CA concentration and this was 63% higher than the control (uncross-linked chicken gelatin). Temperature has an increasing effect on the degree of cross-linking value up to a certain degree. The highest degree of cross-linking was observed at between 50° and 55 °C. The color characteristics of gels were affected by cross-linking having more brown color. Overall this study demonstrated that caffeic acid has a potential to be an efficient natural cross-linking factor increasing the mechanical properties of chicken gelatin thermo-irreversibly.
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Affiliation(s)
- Aydın Erge
- Bolu Abant İzzet Baysal University, Faculty of Agriculture and Natural Sciences, Poultry Science Department, Gölköy Campus, Bolu, Turkey.
| | - Ömer Eren
- Bolu Abant İzzet Baysal University, Faculty of Engineering, Food Engineering Department, Gölköy Campus, Bolu, Turkey.
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28
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Characterization of Food Application and Quality of Porcine Plasma Protein–Based Films Incorporated with Chitosan or Encapsulated Turmeric Oil. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02411-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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29
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Jia N, Zhang F, Liu Q, Wang L, Lin S, Liu D. The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation. Food Chem 2019; 301:125206. [DOI: 10.1016/j.foodchem.2019.125206] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 07/13/2019] [Accepted: 07/17/2019] [Indexed: 01/03/2023]
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30
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Biodegradable protein films from gallic acid and the cataractous eye protein isolate. Int J Biol Macromol 2019; 139:12-20. [DOI: 10.1016/j.ijbiomac.2019.07.143] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/23/2019] [Accepted: 07/23/2019] [Indexed: 01/12/2023]
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31
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Quan TH, Benjakul S, Sae-leaw T, Balange AK, Maqsood S. Protein–polyphenol conjugates: Antioxidant property, functionalities and their applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.049] [Citation(s) in RCA: 205] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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32
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33
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Samsalee N, Sothornvit R. Native and modified porcine plasma protein as wall materials for microencapsulation of natural essential oils. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14186] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Namfon Samsalee
- Department of Food Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus Nakhonpathom 73140 Thailand
- Department of Applied Biology Faculty of Sciences and Liberal Arts Rajamangala University of Technology Isan Nakhon Ratchasima 30000 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering Faculty of Engineering at Kamphaengsaen Kasetsart University Kamphaengsaen Campus Nakhonpathom 73140 Thailand
- Center for Advanced Studies of Industrial Technology Kasetsart University Chatuchak Bangkok 10900 Thailand
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34
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Huang T, Tu ZC, Shangguan X, Sha X, Wang H, Zhang L, Bansal N. Fish gelatin modifications: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.048] [Citation(s) in RCA: 115] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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35
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Picchio ML, Linck YG, Monti GA, Gugliotta LM, Minari RJ, Alvarez Igarzabal CI. Casein films crosslinked by tannic acid for food packaging applications. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.028] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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36
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Di Mattia CD, Sacchetti G, Neri L, Giacintucci V, Cerolini V, Mastrocola D, Pittia P. Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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37
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Santos JP, Esquerdo VM, Moura CM, Pinto LA. Crosslinking agents effect on gelatins from carp and tilapia skins and in their biopolymeric films. Colloids Surf A Physicochem Eng Asp 2018. [DOI: 10.1016/j.colsurfa.2017.12.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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38
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Zhao Y, Sun Z. Effects of gelatin-polyphenol and gelatin–genipin cross-linking on the structure of gelatin hydrogels. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1381111] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yuanyuan Zhao
- College of Life Sciences, Shandong Agricultural University, Tai’an, PR China
| | - Zhongtao Sun
- College of Life Sciences, Shandong Agricultural University, Tai’an, PR China
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39
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Modeling counterion partition in composite gels of BSA with gelatin following thermal treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Tavassoli-Kafrani E, Goli SAH, Fathi M. Encapsulation of Orange Essential Oil Using Cross-linked Electrospun Gelatin Nanofibers. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2026-9] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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41
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Lin L, Regenstein JM, Lv S, Lu J, Jiang S. An overview of gelatin derived from aquatic animals: Properties and modification. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.08.012] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Effect of natural cross-linkers and drying methods on physicochemical and thermal properties of dried porcine plasma protein. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.05.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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43
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Kaewprachu P, Rungraeng N, Osako K, Rawdkuen S. Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract. Food Packag Shelf Life 2017. [DOI: 10.1016/j.fpsl.2017.07.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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44
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Kurt A, Kahyaoglu T. Gelation and structural characteristics of deacetylated salep glucomannan. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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45
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Tavassoli-Kafrani E, Goli SAH, Fathi M. Fabrication and characterization of electrospun gelatin nanofibers crosslinked with oxidized phenolic compounds. Int J Biol Macromol 2017; 103:1062-1068. [PMID: 28571737 DOI: 10.1016/j.ijbiomac.2017.05.152] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2017] [Revised: 05/24/2017] [Accepted: 05/25/2017] [Indexed: 11/18/2022]
Abstract
In this study, the ability of oxidized phenolic compounds of tannic, gallic, ferulic and caffeic acids to crosslink gelatin (G) was investigated. The electrospun crosslinked gelatin nanofibers were assessed in terms of gelatin solution properties, fiber morphology, thermal properties, FTIR spectra, XRD pattern and antioxidant activity. Tannic acid showed the most crosslinking activity towards gelatin (13.3 vs 7.44, 4.65, and 3.45% for caffeic, gallic and ferulic, respectively). Crosslinking enhanced roughly electrical conductivity of gelatin solution while the surface tension and viscosity reduced. According to scanning electron microscopy (SEM) results, the fibrous structure of crosslinked gelatin nanofibers didn't change while their diameter increased to the highest value of 280nm for gelatin-tannic. Gelatin-gallic sample showed the highest total phenolic content (86.3mg gallic acid equivalent/g) and antioxidant activity (86.5%). Surprisingly, from differential scanning calorimetry (DSC) curves, it was found that crosslinking led to the reduction of thermal stability of gelatin nanofibers.
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Affiliation(s)
- Elham Tavassoli-Kafrani
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
| | - Sayed Amir Hossein Goli
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran.
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, 84156-83111, Iran
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Jia N, Wang L, Shao J, Liu D, Kong B. Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification. Meat Sci 2017; 127:45-50. [DOI: 10.1016/j.meatsci.2017.01.004] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 01/05/2017] [Accepted: 01/14/2017] [Indexed: 12/21/2022]
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Modification of chicken feet gelatin with aqueous sweet basil and lemongrass extract. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.045] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Samsalee N, Sothornvit R. Modification and characterisation of porcine plasma protein with natural agents as potential cross-linkers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13360] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Namfon Samsalee
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen; Kasetsart University, Kamphaengsaen Campus; Nakhonpathom 73140 Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen; Kasetsart University, Kamphaengsaen Campus; Nakhonpathom 73140 Thailand
- Center for Advanced Studies of Industrial Technology; Kasetsart University; Chatuchak Bangkok 10900 Thailand
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Kumar B, Rani S. Technical note on the isolation and characterization of collagen from fish waste material. Journal of Food Science and Technology 2017; 54:276-278. [PMID: 28242926 DOI: 10.1007/s13197-016-2443-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/08/2016] [Accepted: 12/13/2016] [Indexed: 11/30/2022]
Abstract
The aim of this manuscript was to evaluate the major technical problems on the isolation and characterization of the collagen from fish waste materials that were usually faced by the growing researchers. Although the original research article published by authors contributed new information to the literature, some of them were failed to provide sufficient details in order to reproduce the study as well as could not adequately interpret/compared the results with other publications. Therefore, it is required to research the technical problems during the isolation and characterization of the collagen. This technical note provides the information which is crucial for the reader's and growing researchers for understanding as an essential part of the published research studies about the collagen extraction and characterization. Hence, this technical note may be helpful to those working on the collagen extraction and characterization from fish/marine waste materials.
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Affiliation(s)
- Brijesh Kumar
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Sapna Rani
- Department of Biotechnology, GITAM University, Visakhapatnam, 530045 India.,Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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Gonçalves J, Santos J, Rios E, Crispim M, Dotto G, Pinto L. Development of chitosan based hybrid hydrogels for dyes removal from aqueous binary system. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2016.11.067] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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