1
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Liu L, Yang D, Bai Y, Li X, Tan F, Ma J, Wang Y. Construction of biodegradable superhydrophilic/underwater superoleophobic materials with CNF (cellulose nanofiber) fence-like attached on the surface for efficient oil/water emulsion separation. Int J Biol Macromol 2024; 269:132175. [PMID: 38729497 DOI: 10.1016/j.ijbiomac.2024.132175] [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: 12/23/2023] [Revised: 04/26/2024] [Accepted: 05/05/2024] [Indexed: 05/12/2024]
Abstract
Superhydrophilic/underwater superoleophobic materials for the separation of oil-water emulsions by filtration have received much attention in order to solve the pollution problem of oil-water emulsion. In this paper, a fence-like structure on the surface of CNF/KGM (Konjac Glucomannan) materials by a simple method using CNF instead of metal nanowires was successfully developed based on the hydrogen bonding of KGM and CNF. The resulted organic CNF/KGM materials surface has outstanding superhydrophilic (WCA = 0°) in air and superoleophobicity (OCA≥151°) in water, which could separate oil-water mixtures with high separation efficiency above 99.14 % under the pressure of the emulsion itself. The material shows good mechanical properties because of the addition of CNF and has outstanding anti-fouling property and reusability. More importantly, the material can be completely biodegraded after buried in soil for 4 weeks since both of KGM and CNF are organic substances. Therefore, it may have a broad application prospect in the separation of oil-water emulsion because of its outstanding separation properties, simply preparation method and biodegradability.
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Affiliation(s)
- Lei Liu
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Di Yang
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Bai
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Xin Li
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Fengzhi Tan
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Jiliang Ma
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China
| | - Yuanhao Wang
- School of Light Industry & Chemical Engineering, Dalian Polytechnic University, Dalian 116034, China.
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2
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Liu W, Chen J, Ye H, Su C, Wu Z, Huang L, Zhou L, Wei X, Pang J, Wu S. Multifunctional Sensors Made with Conductive Microframework and Biomass Hydrogel for Detecting Packaging Pressure and Food Freshness. ACS APPLIED MATERIALS & INTERFACES 2024; 16:10785-10794. [PMID: 38357872 DOI: 10.1021/acsami.3c19392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
Food packaging detection devices have attracted attention to optimize storage situations and reduce food spoilage. However, low-cost and highly sensitive multifunctional sensors for detecting both food freshness and packaging pressure are still lacking. In this study, a multifunctional sensor was developed consisting of a MXene coated alcohol-soluble polyurethane fiber network (MXene/APU) and composite biohydrogel films made of konjac glucomannan, chitosan, and blueberry anthocyanin (KCB). Based on the pressure sensitivity of MXene/APU and the color changes of KCB in response to pH values, the sensor can detect internal package bulging, external squeezing, and food deterioration. The pressure sensor shows a sensitivity of 1.16 kPa-1, a response time of 200 ms, a wide strain range of 1092%, and stability over multiple loops. The pressure sensor could detect human motion and identify surface morphologies. The excellent sensor performance was attributed to the porous structure and large specific surface area of microfiber networks, conductivity of MXene nanosheets, and protective effect of KCB films coated on the conductive membrane. Besides, the microfluidic blow-spinning method used to prepare microfiber networks showed the advantages of low energy consumption and high production efficiency. Based on the color changes of blueberry anthocyanin loaded in KCB films in response to pH, the sensor realized sensitive spoilage detection of food containing protein. This study provides a new multifunctional food packaging sensing device and a greater understanding of the optimization and application of related devices.
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Affiliation(s)
- Wei Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jie Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hong Ye
- Fuzhou International Travel Healthcare Center, Fuzhou Customs, Fuzhou 350001, China
| | - Che Su
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhenzhen Wu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Liang Huang
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350108, China
| | - Lizhen Zhou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xuan Wei
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350108, China
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuyi Wu
- College of Transportation and Civil Engineering, Fujian Agriculture and Forestry University, Fuzhou 350108, China
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3
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Chen Y, Wang S, Yang C, Zhang L, Li Z, Jiang S, Bai R, Ye X, Ding W. Chitosan/konjac glucomannan bilayer films: Physical, structural, and thermal properties. Int J Biol Macromol 2024; 257:128660. [PMID: 38065457 DOI: 10.1016/j.ijbiomac.2023.128660] [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: 09/26/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 01/27/2024]
Abstract
To overcome the limitations of chitosan (CS) and konjac glucomannan (KGM), the bilayer films of CS and KGM were prepared by layer-by-layer (LBL) casting method, and the effects of different mass ratios (i.e., C5: K0, C4:K1, C3:K2, C1:K1, C2:K3, C1:K4, and C0:K5) on the microstructures and physicochemical properties of bilayer films were examined to evaluate their applicability in food packaging. The results revealed that the bilayer films had uniform microstructures. When compared with pure films, the bilayer films displayed lower swelling degrees and water vapor permeability. However, the tensile tests revealed a reduction in the mechanical properties of the bilayer films, which was nonetheless superior to that of the pure KGM film. In addition, the intermolecular interactions between the CS and KGM layers were observed through FTIR and XRD analyses. Finally, TGA and DSC analyses demonstrated a decrease in the thermal stability of the bilayer films. Our cumulative results verified that CS-KGM bilayer films may be a promising material for use in food packaging and further properties of the bilayer films can be supplemented in the future through layer-by-layer modification and the addition of active ingredients.
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Affiliation(s)
- Ya Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Siying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chunjie Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Linlu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Ziwei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shengqi Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Rong Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiang Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wu Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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4
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Wu K, Yan X, Zhu D, Tao Y, Zeng Y, Li X, Sun W, Qian H, Jiang F, Chen S. Formation and characterization of konjac glucomannan/ethyl cellulose films by using ethanol and water as the solvents. Int J Biol Macromol 2023; 241:124629. [PMID: 37119892 DOI: 10.1016/j.ijbiomac.2023.124629] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
Hydrophilic konjac glucomannan (KGM)/hydrophobic ethyl cellulose (EC) film was prepared in the ethanol/water environment. The film-forming solution and film properties were both characterized to analyze the molecular interaction changes. Although higher ethanol usage enhanced the stability of the film-forming solution, it did not benefit the film property improvement. The SEM images showed some fibrous structure on the air surface of the films, consistent with the XRD results. The changing trend of mechanical properties and the FTIR results suggested that both ethanol content and ethanol evaporation impacted the molecular interaction during the film formation. The surface hydrophobicity results indicated that the ethanol content could cause significant EC aggregation changes on the film surface only with high EC contents. The water vapor permeability results suggested that higher ethanol usage decreased the compactness of the films. Considering all results, the 20 % ethanol content and the weight ratio of KGM: EC = 7:3 were suggested for the film preparation due to the superior properties in most properties. This study contributed to the understanding of polysaccharide interaction in the ethanol/water environment and offered an alternative biodegradable packaging film.
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Affiliation(s)
- Kao Wu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xu Yan
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dandan Zhu
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yuxuan Tao
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Yang Zeng
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xin Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Weiwei Sun
- Yellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, Hubei, China
| | - Hong Qian
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Department of Architecture and Built Environment, Faculty of Engineering, University of Nottingham, NG7 2RD, UK.
| | - Sheng Chen
- Yellow Crane Tower Science and Technology Park (Group) Co., Ltd., Wuhan 430040, Hubei, China.
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5
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Su X, Cui W, Zhang Z, Zhang J, Zhou H, Zhou K, Xu Y, Wang Z, Xu B. Effects of L-lysine and L-arginine on the structure and gel properties of konjac glucomannan. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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6
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The synergistic gelation of Dendrobium officinale polysaccharide (Dendronans) with xanthan gum and its rheological and texture properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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7
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Kim S, Kim BS, Bai J, Chang Y. Antibacterial κ-carrageenan/konjac glucomannan-based edible hydrogel film containing Salmonella phage PBSE191 and its application in chicken meat. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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8
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Wang L, Tian H, Zhang W, Li C, Xiang D. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties. Food Chem 2023; 418:135990. [PMID: 37003202 DOI: 10.1016/j.foodchem.2023.135990] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (EInt) of -479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an EInt of -262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
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9
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Wang Y, Liu J, Liu Y. The Effect of Different Ratios of Starch and Freeze-Thaw Treatment on the Properties of Konjac Glucomannan Gels. Gels 2023; 9:gels9020072. [PMID: 36826242 PMCID: PMC9956990 DOI: 10.3390/gels9020072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/05/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023] Open
Abstract
The composite gels of konjac glucomannan (KGM) and corn starch (CS) were prepared and treated by the freeze-thaw method. For KGM-CS gels, as the starch ratio rose from 0 to 100%, storage modulus (G') decreased by 97.7% (from 3875.69 Pa to 87.72 Pa), degradation temperature decreased from 313.32 °C to 293.95 °C, and crystallinity decreased by 16.7%. For F-KGM-CS gels, G' decreased by 99.0% (from 20,568.10 Pa to 204.09 Pa), degradation temperature increased from 289.68 °C to 298.07 °C, and crystallinity decreased by 17.1% with more starch content. The peak in infrared spectroscopy shifted to a higher wavenumber with more starch and to a lower wavenumber by freezing the corresponding composite gels. The detected retrogradation of the composite gels appeared for KGM-CS with 80% starch and F-KGM-CS with 40% starch. The endothermic enthalpy of free water rose by 10.6% and 10.1% with the increase in starch for KGM-CS and F-KGM-CS, respectively. The results of moisture distribution found that bound water migrated to free water and the water-binding capacity reduced with more starch. The results demonstrated that the molecular interaction in composite gels was weakened by starch and strengthened by freezing.
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10
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Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties. Int J Biol Macromol 2023; 225:172-184. [PMID: 36309233 DOI: 10.1016/j.ijbiomac.2022.10.199] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 10/15/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
Abstract
Exploration and synthesis of degradable plastics can alleviate and avoid environmental pollution induced by petroleum-based plastics. In this study, a konjac glucomannan (KGM)/zein/PVA ternary blend plastic was successfully prepared by casting. The results showed that, despite the presence of particle aggregation from incompatible components in blend plastic, the addition of KGM and zein improved its compatibility which is consistent with the formation of continuous dark regions and the reduction of roughness average (Ra) results in the AFM characterization. Also, XRD and FT-IR results indicated that the addition of KGM and zein disrupted the molecular and crystalline structure of PVA, induced stretching vibration of alcohol and hydroxyl groups, and crystallinity reduction. In addition, KGM deacetylation (d-KGM) reduced the intramolecular hydroxyl groups, reduced the water absorption and water vapor transmission rate of the blend plastics, and increased the crystallization temperature (Tc) and melting temperature (Tm). Furthermore, the blended plastics exhibited the best tensile strength (TS), elongation at break (E), and elastic modulus (EM) when the proportion of KGM to zein was 9:1. Notably, the blended plastic with KGM and zein added displayed more pores and cracks after soil burial, implying that the lack of degradability of pure PVA plastic was improved.
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11
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Qiao D, Shi W, Luo M, Hu W, Huang Y, Jiang F, Xie F, Zhang B. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Deacetylation and Desuccinylation of the Fucose-Rich Polysaccharide Fucopol: Impact on Biopolymer Physical and Chemical Properties. Molecules 2022; 27:molecules27217165. [DOI: 10.3390/molecules27217165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/05/2022] Open
Abstract
FucoPol is an acylated polysaccharide with demonstrated valuable functional properties that include a shear thinning fluid behaviour, a film-forming capacity, and an emulsion forming and stabilizing capacity. In this study, the different conditions (concentration, temperature, and time) for alkaline treatment were investigated to deacylate FucoPol. Complete deacetylation and desuccinylation was achieved with 0.02 M NaOH, at 60 °C for 15 min, with no significant impact on the biopolymer’s sugar composition, pyruvate content, and molecular mass distribution. FucoPol depyruvylation by acid hydrolysis was attempted, but it resulted in a very low polymer recovery. The effect of the ionic strength, pH, and temperature on the deacetylated/desuccinylated polysaccharide, d-FucoPol, was evaluated, as well as its emulsion and film-forming capacity. d-FucoPol aqueous solutions maintained the shear thinning behaviour characteristic of FucoPol, but the apparent viscosity decreased significantly. Moreover, contrary to FucoPol, whose solutions were not affected by the media’s ionic strength, the d-FucoPol solutions had a significantly higher apparent viscosity for a higher ionic strength. On the other hand, the d-FucoPol solutions were not affected by the pH in the range of 3.6–11.5, while FucoPol had a decreased viscosity for acidic pH values and for a pH above 10.5. Although d-FucoPol displayed an emulsification activity for olive oil similar to that of FucoPol (98 ± 0%) for an oil-to-water ratio of 2:3, the emulsions were less viscous. The d-FucoPol films were flexible, with a higher Young′s modulus (798 ± 152 MPa), a stress at the break (22.5 ± 2.5 MPa), and an elongation at the break (9.3 ± 0.7%) than FucoPol (458 ± 32 MPa, 15.5 ± 0.3 MPa and 8.1 ± 1.0%, respectively). Given these findings, d-FucoPol arises as a promising novel biopolymer, with distinctive properties that may render it useful for utilization as a suspending or emulsifier agent, and as a barrier in coatings and packaging films.
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Application of xanthan gum and konjac gum to improve the texture, rheological properties and microstructure of Oviductus Ranae gel. Int J Biol Macromol 2022; 222:2709-2718. [DOI: 10.1016/j.ijbiomac.2022.10.052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/05/2022]
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14
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Construction of superhydrophilic and underwater superoleophobic corn stalk/konjac glucomannan aerogel for high-efficiency oil/water emulsion separation. KOREAN J CHEM ENG 2022. [DOI: 10.1007/s11814-022-1133-0] [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]
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15
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Xiong T, Li Q, Liao J, Zhang Y, Zhu W. Highly enhanced adsorption performance to uranium(VI) by facile synthesized hydroxyapatite aerogel. JOURNAL OF HAZARDOUS MATERIALS 2022; 423:127184. [PMID: 34536844 DOI: 10.1016/j.jhazmat.2021.127184] [Citation(s) in RCA: 53] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/30/2021] [Accepted: 09/06/2021] [Indexed: 06/13/2023]
Abstract
In order to protect environment and save uranium resources, it was necessary to find a highly efficient adsorbent for uranium recovery from wastewater. In this work, we used a freeze-drying-calcination method to synthesize HAP aerogel to effectively remove uranium. Compared with commercially available nano-hydroxyapatite, HAP aerogel presented better adsorption performance. This was because the as-prepared HAP aerogel presented continuous porous structure, which could provide more active sites for the adsorption to uranium. The uranium removal efficiency of HAP aerogel arrived 99.4% within 10 min and the maximum adsorption capacity was up to 2087.6 mg g-1 at pH = 4.0 and 298 K. In addition, the immobilization of uranium on HAP aerogel was chemisorption, which was probably due to adsorption, dissolution-precipitation and ions exchange. These results indicated that the as-prepared HAP aerogel could be widely used as a high efficiency and potential adsorbent for the treatment of uranium-containing wastewater in the future.
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Affiliation(s)
- Ting Xiong
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang 621010, PR China
| | - Qichen Li
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang 621010, PR China
| | - Jun Liao
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang 621010, PR China; Division of Target Science and Fabrication, Research Center of Laser Fusion, China Academy of Engineering Physics, P. O. Box 919-987, Mianyang 621900, PR China
| | - Yong Zhang
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang 621010, PR China.
| | - Wenkun Zhu
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang 621010, PR China.
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16
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Li Z, Zheng S, Sun H, Xi R, Sun Y, Luo D, Xu W, Jin W, Shah BR. Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:562-571. [PMID: 35185176 PMCID: PMC8814267 DOI: 10.1007/s13197-021-05041-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2021] [Accepted: 02/16/2021] [Indexed: 02/03/2023]
Abstract
Antimicrobial activity is a promising property for food packaging which could prolong the shelf life of food products. In this paper, the physicochemical and antimicrobial properties of konjac glucomannan (KGM)/soluble green tea powder (SGTP) edible films were firstly prepared and analyzed through light barrier properties, Fourier transform infrared spectroscopy (FT-IR), tensile strength (TS), X-ray diffraction (XRD), thermogravimetric analysis and scanning electron microscope (SEM). The results showed that appropriate addition of SGTP could improve the TS of composite films. With the increase of SGTP content, the transmittance of the films in the ultraviolet region decreased obviously, and the thermal stability was improved in a SGTP dependent manner. KGM/SGTP films present a fairly smooth and flat surface without any fracture when 0.5% SGTP was provided. The bacteriostatic test showed that the bacteriostatic performance of the composite films against Staphylococcus aureus and Escherichia coli was also significantly enhanced. When 1% SGTP was provided, the zones of inhibition for Escherichia coli and Staphyloccocus aureus reached to 13.45 ± 0.94 mm and 13.76 ± 0.92 mm, respectively. Overall, the KGM/SGTP films showed great potential as bioactive packaging materials to extend food shelf life.
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Affiliation(s)
- Zhifan Li
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023 China
| | - Shuqing Zheng
- College of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023 China
| | - Rui Xi
- College of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Yuqing Sun
- College of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023 China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang, 464000 China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023 China
| | - Bakht Ramin Shah
- Faculty of Fisheries and Protection of Waters, South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses, Institute of Aquaculture and Protection of Waters, University of South Bohemia in České Budějovice, Na Sádkách 1780, 37005 České Budějovice, Czech Republic
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Qiao D, Lu J, Shi W, Li H, Zhang L, Jiang F, Zhang B. Deacetylation enhances the properties of konjac glucomannan/agar composites. Carbohydr Polym 2022; 276:118776. [PMID: 34823792 DOI: 10.1016/j.carbpol.2021.118776] [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: 05/16/2021] [Revised: 09/21/2021] [Accepted: 10/12/2021] [Indexed: 01/13/2023]
Abstract
From a microstructural point of view, this work concerns how deacetylation improves the practical characteristics of deacetylated-konjac glucomannan/agar (DK/A) composite films. As disclosed by infrared spectroscopy and X-ray diffraction, the deacetylation of konjac glucomannan (KGM) enhanced the chain interactions in DK/A composites and suppressed the realignment of agar molecules into crystallites. The enhanced associations between acetyl-free regions of KGM and agar reduced the exposure of OH groups and thus increased the hydrophobicity of the composites. Besides, the partial removal of acetyl groups allowed shortened distances between chains; consequently, denser composite matrices emerged with lower water vapor permeability and higher tensile strength. Also, the KGM deacetylation increased the matrix flexibility and elongation at break for DK/A composites, associated with the hindered rearrangement of agar chains. Thus, altering the deacetylation degree of KGM may be an effective way to design KGM-based composites with improved hydrophobicity and mechanical performance.
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Affiliation(s)
- Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Jieyi Lu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Wenjuan Shi
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Hao Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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18
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of deacetylation on properties and conformation of xanthan gum. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Advanced konjac glucomannan-based films in food packaging: Classification, preparation, formation mechanism and function. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112338] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Mohsin A, Akyliyaevna KA, Zaman WQ, Hussain MH, Mohsin MZ, Al-Rashed S, Tan X, Tian X, Aida K, Tariq M, Haider MS, Khan IM, Niazi S, Zhuang Y, Guo M. Kinetically modelled approach of xanthan production using different carbon sources: A study on molecular weight and rheological properties of xanthan. Int J Biol Macromol 2021; 193:1226-1236. [PMID: 34743029 DOI: 10.1016/j.ijbiomac.2021.10.163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/15/2021] [Accepted: 10/21/2021] [Indexed: 11/15/2022]
Abstract
The present study emphasizes improving the overall yield, productivity and quality of xanthan by Xanthomonas campestris using different carbon sources via optimizing the fermentation media and kinetic modelling work. After optimization, six carbon sources and one nitrogen source were selected for xanthan production in 5 L bioreactor. Kinetic modelling was applied to assess the experimental fermentation data and to check its influence on scale-up production. In this work, xanthan production reached 40.65 g/L with a growth-associated rate constant (α) of 2.831, and highest specific growth rate (μm) of 0.37/h while using maltose as the sole carbon source. Furthermore, rheological properties were determined, and Herschel-Bulkley model was employed to assess the experimental data. Interestingly, xanthan obtained from sucrose and glucose showed the highest yield stress (τ0) of 12.50 ± 0.31 and 7.17 ± 0.21. Moreover, the highest xanthan molecular weight of 3.53 × 107 and 3.25 × 107 g/mol were also found with sucrose and glucose. At last, the proposed mechanism of sugar metabolism and xanthan biosynthesis pathway were described. Conclusively, maltose appeared as the best carbon source for maximum xanthan production: while sucrose and glucose gave qualitatively best results. In short, this systematically modelled approach maximizes the potential output and provides a solid base for continuous cultivation of xanthan at large-scale production.
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Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Kanagat Akbota Akyliyaevna
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China; Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Waqas Qamar Zaman
- Institute of Environmental Sciences and Engineering, School of Civil and Environmental Engineering, National University of Sciences and Technology (NUST), Sector H-12, Islamabad 44000, Pakistan
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Sarah Al-Rashed
- Department of Botany and Microbiology, College of Science, King Saud University, P.O 2455, Riyadh 11451, Saudi Arabia
| | - Xin Tan
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Kistaubayeva Aida
- Department of Biotechnology, Al-Farabi Kazakh National University, Almaty 050040, Kazakhstan
| | - Muhammad Tariq
- Division of Advanced Nanomaterials, Suzhou Institute of Nano-tech and Nano-bionics, Chinese Academy of Sciences (CAS), Suzhou 215123, China
| | - Muhammad Salman Haider
- Applied Science Research Institute, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea; Department of Chemical Engineering, University of Gujrat, HH Campus, 50700 Gujrat, Pakistan
| | - Imran Mahmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, PR China.
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21
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Zou Y, Yuan C, Cui B, Sha H, Liu P, Lu L, Wu Z. High-Amylose Corn Starch/Konjac Glucomannan Composite Film: Reinforced by Incorporating β-Cyclodextrin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2493-2500. [PMID: 33594885 DOI: 10.1021/acs.jafc.0c06648] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Glycerol-plasticized high-amylose corn starch/konjac glucomannan (HCS/KGM) composite films incorporated with various concentrations of β-cyclodextrin (β-CD) were prepared and investigated for structural, mechanical, and physical properties. The results of X-ray diffraction, attenuated total reflectance Fourier transform infrared spectroscopy, thermogravimetric analyses, and scanning electron microscopy indicated that β-CD excluded from the polymer chains and aggregated to form crystals during film formation, which drove HCS to interact with KGM more compactly. The thickness and transparency of the films increased after β-CD was incorporated. More associations of HCS/KGM enhanced the mechanical properties and reduced the moisture content of the films. The water vapor permeability of the HCS/KGM composite film was also improved significantly with the incorporation of β-CD. The enhanced association between biopolymers in the presence of β-CD will advance the development of a degradable active composite packaging film.
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Affiliation(s)
- Yiyuan Zou
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Haojie Sha
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
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22
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Ramakrishnan RK, Wacławek S, Černík M, Padil VVT. Biomacromolecule assembly based on gum kondagogu-sodium alginate composites and their expediency in flexible packaging films. Int J Biol Macromol 2021; 177:526-534. [PMID: 33636265 DOI: 10.1016/j.ijbiomac.2021.02.156] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 02/20/2021] [Accepted: 02/20/2021] [Indexed: 10/22/2022]
Abstract
The assembly of bio-based macromolecules of gum kondagogu/sodium alginate (KO/SA) was fabricated using glycerol as a plasticiser and their optimum blending ratio was identified based on their physical and chemical, structural, mechanical, barrier, and morphological properties. The attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) analysis show that both biomacromolecules are well organised due to the hydrogen bond interaction between molecular chains involving the hydroxyl, carbonyl, and acetyl groups. Structural identification was performed by recording X-ray diffraction (XRD) spectra. Field emission scanning electron microscopy (FESEM) was used to identify the distinction between the surface of the films of biopolymers, and their conjugates, where the addition of SA increased the surface homogeneity and smoothness. The water contact angle of the blend films reached up to 81°, although the value for pure biomacromolecule films was very low. The blend films also exhibited high tensile strength (up to 24 MPa) compared to the pure biopolymer films. Investigation of film-forming ability, mechanical strength, permeability, transparency, and biodegradability of the developed KO/SA bio-macromolecular association may be established as green and sustainable food packaging films.
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Affiliation(s)
- Rohith K Ramakrishnan
- Institute for Nanomaterials, Advanced Technologies and Innovation (C×I), Technical University of Liberec (TUL), Studentská 1402/2, Liberec 1 461 17, Czech Republic
| | - Stanisław Wacławek
- Institute for Nanomaterials, Advanced Technologies and Innovation (C×I), Technical University of Liberec (TUL), Studentská 1402/2, Liberec 1 461 17, Czech Republic
| | - Miroslav Černík
- Institute for Nanomaterials, Advanced Technologies and Innovation (C×I), Technical University of Liberec (TUL), Studentská 1402/2, Liberec 1 461 17, Czech Republic
| | - Vinod V T Padil
- Institute for Nanomaterials, Advanced Technologies and Innovation (C×I), Technical University of Liberec (TUL), Studentská 1402/2, Liberec 1 461 17, Czech Republic.
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23
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Formation of high amylose corn starch/konjac glucomannan composite film with improved mechanical and barrier properties. Carbohydr Polym 2021; 251:117039. [DOI: 10.1016/j.carbpol.2020.117039] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/21/2022]
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24
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Mohsin A, Zaman WQ, Guo M, Ahmed W, Khan IM, Niazi S, Rehman A, Hang H, Zhuang Y. Xanthan-Curdlan nexus for synthesizing edible food packaging films. Int J Biol Macromol 2020; 162:43-49. [DOI: 10.1016/j.ijbiomac.2020.06.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 11/25/2022]
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25
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Zhou Y, Wu L, Tian Y, Li R, Zhu C, Zhao G, Cheng Y. A novel low-alkali konjac gel induced by ethanol to modulate sodium release. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105653] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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26
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Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105463] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Compatibility of sodium alginate and konjac glucomannan and their applications in fabricating low-fat mayonnaise-like emulsion gels. Carbohydr Polym 2020; 229:115468. [DOI: 10.1016/j.carbpol.2019.115468] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/10/2019] [Accepted: 10/11/2019] [Indexed: 01/19/2023]
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28
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Zhang B, Wang J, Li Z, Ma M, Jia S, Li X. Use of hydroxypropyl β-cyclodextrin as a dual functional component in xanthan hydrogel for sustained drug release and antibacterial activity. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2019.124368] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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29
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Valencia GA, Zare EN, Makvandi P, Gutiérrez TJ. Self-Assembled Carbohydrate Polymers for Food Applications: A Review. Compr Rev Food Sci Food Saf 2019; 18:2009-2024. [PMID: 33336964 DOI: 10.1111/1541-4337.12499] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 07/26/2019] [Accepted: 08/24/2019] [Indexed: 12/17/2022]
Abstract
The self-assembled natural and synthetic polymers are booming. However, natural polymers obtained from native or modified carbohydrate polymers (CPs), such as celluloses, chitosan, glucans, gums, pectins, and starches, have had special attention as raw material in the manufacture of self-assembled polymer composite materials having several forms: films, hydrogels, micelles, and particles. The easy manipulation of the architecture of the CPs, as well as their high availability in nature, low cost, and being sustainable and green polymers have been the main positive points in the use of them for different applications. CPs have been used as building blocks for composite structures, and their easy orientation and ordering has given rise to self-assembled CPs (SCPs). These macromolecules have been little studied for food applications. Nonetheless, their research has grown mainly in the last 5 years as encapsulated food additive wall materials, food coatings, and edible films. The multifaceted properties (systems sensitive to pH, temperature, ionic strength, types of ions, mechanical force, and enzymes) of these devices are leading to the development of advanced food materials. This review article focused on the analysis of SCPs for food applications in order to encourage other research groups for their preparation and implementation.
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Affiliation(s)
- Germán Ayala Valencia
- Dept. of Chemical and Food Engineering, Federal Univ. of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | | | - Pooyan Makvandi
- Inst. for Polymers, Composites and Biomaterials (IPCB), Natl. Research Council (CNR), Naples, Italy.,Dept. of Medical Nanotechnology, Faculty of Advanced Technology in Medicine, Iran Univ. of Medical Sciences, Tehran, Iran
| | - Tomy J Gutiérrez
- Grupo de Materiales Compuestos Termoplásticos (CoMP), Instituto de Investigaciones en Ciencia y Tecnología de Materiales (INTEMA), Facultad de Ingeniería, Universidad Nacional de Mar del Plata (UNMdP) y Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Colón 10850, B7608FLC, Mar del Plata, Argentina
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30
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Kurt A. Development of a water-resistant salep glucomannan film via chemical modification. Carbohydr Polym 2019; 213:286-295. [DOI: 10.1016/j.carbpol.2019.03.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/03/2019] [Accepted: 03/04/2019] [Indexed: 01/04/2023]
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31
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Zhu B, Xin C, Li J, Li B. Ultrasonic Degradation of Konjac Glucomannan and the Effect of Freezing Combined with Alkali Treatment on Their Rheological Profiles. Molecules 2019; 24:molecules24101860. [PMID: 31091822 PMCID: PMC6572268 DOI: 10.3390/molecules24101860] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 05/04/2019] [Accepted: 05/09/2019] [Indexed: 11/16/2022] Open
Abstract
The effect of freezing combined with alkali treatment on physicochemical property of konjac glucomannan (KGM) with different molecular weight was investigated in this work. The properties and structure of degraded KGM was characterized by means of intrinsic viscosity measurement, atomic force microscope (AFM) and Fourier transformation infrared (FT-IR). The results suggested that the intrinsic viscosity of KGM solution gradually decreased during the ultrasonic treatment. The AFM observation indicated that KGM with lower viscosity average molecular weight had smaller height and lateral diameter of molecules. The main repeating units of the KGM chain could not be destroyed no matter how long the KGM was sonicated. Rheometrical studies revealed that with increasing alkali concentration from 0% to 0.36%, both viscosities and shear stress of deacetylated konjac glucomannan (Da-KGM) system were increased and moduli G' were substantially higher in either freezing or unfreezing samples. Da-KGM system performed a solid-like behavior (G' > G'') along the frequency range after freezing treatment. With increasing sonication time, both viscosity and shear stress of unfreezing samples were decreased while had an inverse effect for freezing treated samples. The modulus G' and G'' declined for unfreezing samples but rise significantly for freezing treated samples with increase of sonication time.
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Affiliation(s)
- Bo Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
| | - Chen Xin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Training Base of Army Logistics, University of PLA, Xiangyang 441000, China.
| | - Jing Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.
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32
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Hu Y, Tian J, Zou J, Yuan X, Li J, Liang H, Zhan F, Li B. Partial removal of acetyl groups in konjac glucomannan significantly improved the rheological properties and texture of konjac glucomannan and κ-carrageenan blends. Int J Biol Macromol 2019; 123:1165-1171. [DOI: 10.1016/j.ijbiomac.2018.10.190] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 10/25/2018] [Accepted: 10/27/2018] [Indexed: 02/05/2023]
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33
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34
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Wang L, Lin L, Chen X, Tong C, Pang J. Synthesis and characteristics of konjac glucomannan films incorporated with functionalized microcrystalline cellulose. Colloids Surf A Physicochem Eng Asp 2019. [DOI: 10.1016/j.colsurfa.2018.12.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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35
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Kurt A. RHEOLOGY OF FILM-FORMING SOLUTIONS AND PHYSICAL PROPERTIES OF DIFFERENTLY DEACETYLATED SALEP GLUCOMANNAN FILM. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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36
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Characterization of calcium alginate/ deacetylated konjac glucomannan blend films prepared by Ca2+ crosslinking and deacetylation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.022] [Citation(s) in RCA: 80] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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França CG, Nascimento VF, Hernandez-Montelongo J, Machado D, Lancellotti M, Beppu MM. Synthesis and Properties of Silk Fibroin/Konjac Glucomannan Blend Beads. Polymers (Basel) 2018; 10:polym10080923. [PMID: 30960848 PMCID: PMC6403648 DOI: 10.3390/polym10080923] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 06/25/2018] [Accepted: 08/07/2018] [Indexed: 02/05/2023] Open
Abstract
Silk fibroin (SF) and konjac glucomannan (KGM) are promising materials in the biomedical field due to their low toxicity, biocompatibility, biodegradability and low immune response. Beads of these natural polymers are interesting scaffolds for biomedical applications, but their fabrication is a challenge due to their low stability and the necessary adaptation of their chemical and mechanical properties to be successfully applied. In that sense, this study aimed to synthesize a blend of silk fibroin and konjac glucomannan (SF/KGM) in the form of porous beads obtained through dripping into liquid nitrogen, with a post-treatment using ethanol. Intermolecular hydrogen bonds promoted the integration of SF and KGM. Treated beads showed higher porous size, crystallinity, and stability than untreated beads. Characterization analyses by Fourier-transform infrared spectroscopy (FTIR), thermogravimetric (TGA), and X-ray diffraction (XDR) evidenced that ethanol treatment allows a conformational transition from silk I to silk II in SF and an increase in the KGM deacetylation. Those chemical changes significantly enhanced the mechanical resistance of SF/KGM beads in comparison to pure SF and KGM beads. Moreover, samples showed cytocompatibility with HaCaT and BALB/c 3T3 cells.
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Affiliation(s)
- Carla Giometti França
- Faculdade de Engenharia Química, Universidade Estadual de Campinas, Campinas 13083-852, São Paulo, Brazil.
| | - Vicente Franco Nascimento
- Faculdade de Engenharia Química, Universidade Estadual de Campinas, Campinas 13083-852, São Paulo, Brazil.
| | - Jacobo Hernandez-Montelongo
- Departamento de Ciencias Matemáticas y Físicas, Facultad de Ingeniería, Universidad Católica de Temuco, Temuco 4813302, Chile.
- Núcleo de Investigación en Bioproductos y Materiales Avanzados (BioMa), Facultad de Ingeniería, Universidad Católica de Temuco, Temuco 4781312, Chile.
| | - Daisy Machado
- Laboratório de Biotecnologia, Instituto de Biologia, Universidade Estadual de Campinas, Campinas 13083-862, São Paulo, Brazil.
| | - Marcelo Lancellotti
- Laboratório de Biotecnologia, Instituto de Biologia, Universidade Estadual de Campinas, Campinas 13083-862, São Paulo, Brazil.
| | - Marisa Masumi Beppu
- Faculdade de Engenharia Química, Universidade Estadual de Campinas, Campinas 13083-852, São Paulo, Brazil.
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38
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Herranz B, Moreno HM, Borderías AJ, Tovar CA. Structural and rheological properties of weakly deacetylated glucomannan gels after high-pressure treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1361972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Beatriz Herranz
- Department of Products, Insitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Helena M. Moreno
- Department of Products, Insitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - A. Javier Borderías
- Department of Products, Insitute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Clara A. Tovar
- Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, Ourense, Spain
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Yang D, Yuan Y, Wang L, Wang X, Mu R, Pang J, Xiao J, Zheng Y. A Review on Konjac Glucomannan Gels: Microstructure and Application. Int J Mol Sci 2017; 18:E2250. [PMID: 29076996 PMCID: PMC5713220 DOI: 10.3390/ijms18112250] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 10/02/2017] [Accepted: 10/12/2017] [Indexed: 02/05/2023] Open
Abstract
Konjac glucomannan (KGM) has attracted extensive attention because of its biodegradable, non-toxic, harmless, and biocompatible features. Its gelation performance is one of its most significant characteristics and enables wide applications of KGM gels in food, chemical, pharmaceutical, materials, and other fields. Herein, different preparation methods of KGM gels and their microstructures were reviewed. In addition, KGM applications have been theoretically modeled for future uses.
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Affiliation(s)
- Dan Yang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Yi Yuan
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Lin Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Xiaoshan Wang
- College of Materials and Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Ruojun Mu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jie Pang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Control in Chinese Medicine, University of Macau, Macau 999078, China.
| | - Yafeng Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Moreno HM, Herranz B, Borderías AJ, Tovar CA. Effect of high pressure treatment on the structural, mechanical and rheological properties of glucomannan gels. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Huang Q, Ge H, Jin W, Shah BR, Ye S, Hu Y, Li B, Chen Y. Significant improvement for the functional properties of konjac glucomannan based on phase separation. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing Huang
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Honghe Ge
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Weiping Jin
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Bakht R. Shah
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Shuxin Ye
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Ying Hu
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
| | - Bin Li
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education, Huazhong Agricultural University; Hongshan District, Wuhan 430070, Hubei Province China
| | - Yijie Chen
- College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 China
- Hubei Collaborative Innovation Centre for Industrial Fermentation; Hubei University of Technology; Wuhan 430068 China
- Key Laboratory of Environment Correlative Dietology; Ministry of Education, Huazhong Agricultural University; Hongshan District, Wuhan 430070, Hubei Province China
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