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Polez RT, Ajiboye MA, Österberg M, Horn MM. Chitosan hydrogels enriched with bioactive phloroglucinol for controlled drug diffusion and potential wound healing. Int J Biol Macromol 2024; 265:130808. [PMID: 38490386 DOI: 10.1016/j.ijbiomac.2024.130808] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 02/27/2024] [Accepted: 03/10/2024] [Indexed: 03/17/2024]
Abstract
We report a facile strategy to prepare chitosan (CS) hydrogels that eliminates the need for chemical crosslinking for advanced biomedical therapies. This approach gives controlled properties to the hydrogels by incorporating a natural bioactive phenolic compound, phloroglucinol (PG), into their microstructure. The adsorption of PG onto CS chains enhanced the hydrogels' antioxidant activity by up to 25 % and resulted in a denser, more entangled structure, reducing the pore size by 59 μm while maintaining porosity above 94 %. This allowed us to finely adjust pore size and swelling capacity. These structural properties make these hydrogels well-suited for wound healing dressings, promoting fibroblast proliferation and exhibiting excellent hemocompatibility. Furthermore, to ensure the versatility of these hydrogels, herein, we demonstrate their potential as drug delivery systems, particularly for dermal infections. The drug release can be controlled by a combination of drug diffusion through the swollen hydrogel and relaxation of the CS chains. In summary, our hydrogels leverage the synergistic effects of CS's antibacterial and antifungal properties with PG's antimicrobial and anti-inflammatory attributes, positioning them as promising candidates for biomedical and pharmaceutical applications, more specifically in advanced wound healing therapies with local drug delivery.
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Affiliation(s)
- Roberta Teixeira Polez
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Aalto, Espoo, Finland
| | - Margaret A Ajiboye
- Physical Chemistry of Nanomaterials, Institute of Chemistry, University of Kassel, 34109 Kassel, Germany
| | - Monika Österberg
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, FIN-00076 Aalto, Espoo, Finland
| | - Marilia M Horn
- Physical Chemistry of Nanomaterials, Institute of Chemistry, University of Kassel, 34109 Kassel, Germany.
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2
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N M, Deshpande R, Maurya DK, Jamdar SN. Modifying rheological properties of psyllium by gamma irradiation enables development of low glycaemic index food with a predicted gastrointestinal tolerance. Int J Biol Macromol 2024; 257:128625. [PMID: 38065450 DOI: 10.1016/j.ijbiomac.2023.128625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 12/18/2023]
Abstract
Gel forming dietary fibre like psyllium (PS) is effective in slowing down rate of digestion as well as absorption of glucose thereby reducing the postprandial glucose level and hence is used to develop functional foods for diabetic patients. The fortification level is however limited which otherwise elicit unwanted rheological response and poor sensorial quality in final product. In the present study this limitation was overcome by improving the functionality of the fibre by gamma radiation processing of the polysaccharides. We assessed the changes in rheological properties of radiation processed PS (RPPS) at different doses which enabled us to optimise the irradiation dose and levels of fortification of the RPPS in wheat flour for preparation of Indian unleavened bread (chapati). We observed that PS processed at a dose of 25 kGy could be incorporated to a level as high as 14 % in wheat flour yielding a sensorially better product compared to unfortified wheat flour. Further, the most striking effect observed for RPPS fortified chapati was reduction in the release of glucose upon subjecting to simulated gastrointestinal digestion. Finally, clinical and in vitro fermentation studies also confirmed a low GI value and high gastrointestinal tolerance of RPPS fortified chapati.
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Affiliation(s)
- Mallikarjunan N
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India; Homi Bhabha National Institute, Anushakti Nagar, Mumbai 400 094, India
| | - Rajalakshmi Deshpande
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India
| | - Dharmendra K Maurya
- Radiation Biology & Health Sciences Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India
| | - Sahayog N Jamdar
- Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India; Homi Bhabha National Institute, Anushakti Nagar, Mumbai 400 094, India.
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3
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Mandura Jarić A, Haramustek L, Nižić Nodilo L, Vrsaljko D, Petrović P, Kuzmić S, Jozinović A, Aladić K, Jokić S, Šeremet D, Vojvodić Cebin A, Komes D. A Novel Approach to Serving Plant-Based Confectionery-The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract. Foods 2024; 13:372. [PMID: 38338507 PMCID: PMC10855723 DOI: 10.3390/foods13030372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, spray drying was used as a technological solution for the valorization of Teucrium montanum extract into carboxymethyl cellulose-based delivery systems (CMC), individually or in combination with collagen, guar gum, gum arabic, and kappa-carrageenan. The results showed that the process yield and morphological properties were positively influenced by the introduction of CMC binary blends. The employment of CMC resulted in a high encapsulation efficiency (77-96%) for all phenylethanoid glycosides (PGs) analyzed. Due to the low wettability of the microparticles, a relatively gradual in vitro release of the PGs was achieved. Infusion of the filling with hydrophilic T. montanum extract encapsulated in microparticles with high hydrophobic surface area proved to be a practical route for significant confectionery fortification (5-9 mg PGs per dw serving), ensuring prolonged interaction between the food matrix used and the extract under simulated gastrointestinal conditions. Based on sensory evaluation, the introduction of kudzu starch into the jelly matrix has shown a texture-modifying potential.
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Affiliation(s)
- Ana Mandura Jarić
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Haramustek
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Laura Nižić Nodilo
- Institute of Pharmaceutical Technology, Faculty of Pharmacy and Biochemistry, University of Zagreb, Domagojeva St 2, 10 000 Zagreb, Croatia
| | - Domagoj Vrsaljko
- Department of Thermodynamics, Mechanical Engineering and Energy, Faculty of Chemical Engineering and Technology, University of Zagreb, Savska St 16, 10 000 Zagreb, Croatia;
| | - Predrag Petrović
- Department of Chemical Engineering, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva St 4, 11 000 Belgrade, Serbia;
| | - Sunčica Kuzmić
- Forensic Science Centre “Ivan Vučetić” Zagreb, Forensic Science Office, Ilica St 335, 10 000 Zagreb, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Krunoslav Aladić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Stela Jokić
- Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača St 20, 31 000 Osijek, Croatia; (A.J.); (K.A.); (S.J.)
| | - Danijela Šeremet
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Aleksandra Vojvodić Cebin
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
| | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierotti St 6, 10 000 Zagreb, Croatia; (A.M.J.); (L.H.); (D.Š.); (A.V.C.)
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Alam M, Malakar S, Pant K, Dar BN, Nanda V. Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix. FOOD SCI TECHNOL INT 2023:10820132231219715. [PMID: 38099822 DOI: 10.1177/10820132231219715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.
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Affiliation(s)
- Masud Alam
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India
| | - Kirty Pant
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu & Kashmir, India
| | - Vikas Nanda
- Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Sangrur, Punjab, India
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Arab K, Ghanbarzadeh B, Karimi S, Ebrahimi B, Hosseini M. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed. Int J Biol Macromol 2023; 246:125603. [PMID: 37390999 DOI: 10.1016/j.ijbiomac.2023.125603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 06/04/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel-Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3-11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1-1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1-0.5 M) and at different pH (3-11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G' and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Shafagh Karimi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Hygiene, Faculty of Para-Veterinary, Ilam University, Ilam, Iran
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Cirillo G, Curcio M, Oliviero Rossi C, De Filpo G, Baratta M, De Luca M, Iemma F, Nicoletta FP. Curcumin-Sodium Alginate and Curcumin-Chitosan Conjugates as Drug Delivery Systems: An Interesting Rheological Behaviour. Molecules 2023; 28:5893. [PMID: 37570862 PMCID: PMC10420803 DOI: 10.3390/molecules28155893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
The conjugation of polyphenols is a valuable strategy with which to confer tailored properties to polymeric materials of biomedical interest. Within this investigation, we aim to explore the possibility to use this synthetic approach to increase the viscosity of conjugates, thus allowing the release of a loaded therapeutic to be better controlled over time than in neat polyphenols. Curcumin (CUR) was conjugated to sodium alginate (CA) and chitosan (CS) with functionalisation degrees of 9.2 (SA-CUR) and 15.4 (CS-CUR) mg g-1. Calorimetric analyses showed higher degrees of chain rigidity upon conjugation, with a shift of the degradation peaks to higher temperatures (from 239 to 245 °C and from 296 to 303 °C for SA-CUR and CS-CUR, respectively). Rheological analyses were used to prove the enhanced interconnection between the polymer chains in the conjugates, confirmed by the weak gel parameters, A and z. Moreover, the typical non-Newtonian behaviour of the high-molecular-weight polysaccharides was recorded, together with an enhancement of the activation energy, Ea, in CS-CUR vs. CS (opposite behaviour recorded for SA-CUR vs. SA). The evaluation of the delivery performance (of Doxorubicin as a model drug) showed sustained release profiles, opening opportunities for the development of controlled delivery systems.
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Affiliation(s)
- Giuseppe Cirillo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy; (M.C.); (M.D.L.); (F.I.); (F.P.N.)
| | - Manuela Curcio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy; (M.C.); (M.D.L.); (F.I.); (F.P.N.)
| | - Cesare Oliviero Rossi
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende (CS), Italy; (C.O.R.); (G.D.F.); (M.B.)
| | - Giovanni De Filpo
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende (CS), Italy; (C.O.R.); (G.D.F.); (M.B.)
| | - Mariafrancesca Baratta
- Department of Chemistry and Chemical Technologies, University of Calabria, 87036 Rende (CS), Italy; (C.O.R.); (G.D.F.); (M.B.)
| | - Michele De Luca
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy; (M.C.); (M.D.L.); (F.I.); (F.P.N.)
| | - Francesca Iemma
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy; (M.C.); (M.D.L.); (F.I.); (F.P.N.)
| | - Fiore Pasquale Nicoletta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy; (M.C.); (M.D.L.); (F.I.); (F.P.N.)
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7
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El-Sherbiny MM, Orif MI, El-Hefnawy ME, Alhayyani S, Al-Goul ST, Elekhtiar RS, Mahrous H, Tayel AA. Fabrication of bioactive nanocomposites from chitosan, cress mucilage, and selenium nanoparticles with powerful antibacterial and anticancerous actions. Front Microbiol 2023; 14:1210780. [PMID: 37547689 PMCID: PMC10402636 DOI: 10.3389/fmicb.2023.1210780] [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: 04/23/2023] [Accepted: 06/28/2023] [Indexed: 08/08/2023] Open
Abstract
Natural bioactive alternatives are the utmost requests from researchers to provide biosafe and effectual health-guarding agents. The biopolymers chitosan nanoparticles (NCT), mucilage of cress seed (GCm; Lepidium sativum), and GCm-mediated selenium nanoparticles (GCm/SeNPs) were innovatively employed for fabricating novel bioactive natural nanocomposites (NCs) with elevated bioactivities as bactericidal (against Salmonella typhimurium and Staphylococcus aureus) and anticancer (against CaCo-2 and HeLa cells). The SeNPs were successfully generated with GCm, and different NCs formulations were fabricated from NCT:GCm/SeNPs amalgam ratios including T1, T2, and T3 with 2:1, 1:1, and 1:2 ratios, respectively. The infrared analysis of synthesized molecules appointed apparent physical interactions among interacted molecules. The average particles' sizes and charges of molecules/NCs were (12.7, 316.4, 252.8, and 127.3 nm) and (-6.9, +38.7, +26.2, and -25.8 mV) for SeNPs, T1, T2, and T3, respectively. The biocidal assessment of NCs indicated that T1 was the strongest antibacterial formulation, whereas T3 was the superior anticancer amalgam. These NCs formulations could exceed the biocidal potentialities of standard biocides. T1-NC could cause severe destructions/deformations in challenged S. typhimurium within 9 h, whereas T3-NCs induced apparent fluorescent apoptosis signs in treated HeLa cells. The prospective applications innovatively designed biocidal natural NCs that are recommended for controlling pathogenic bacteria and fighting cancerous cells.
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Affiliation(s)
- Mohsen M. El-Sherbiny
- Department of Marine Biology, Faculty of Marine Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohamed I. Orif
- Department of Marine Chemistry, Faculty of Marine Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mohamed E. El-Hefnawy
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Sultan Alhayyani
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Soha T. Al-Goul
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Rawan S. Elekhtiar
- Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr el-Sheikh, Egypt
| | - Hoda Mahrous
- Genetic Engineering and Biotechnology Research Institute, University of Sadat City, Sadat, Egypt
| | - Ahmed A. Tayel
- Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr el-Sheikh, Egypt
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Yang Y, Gupta VK, Du Y, Aghbashlo M, Show PL, Pan J, Tabatabaei M, Rajaei A. Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review. Int J Biol Macromol 2023; 242:124800. [PMID: 37178880 DOI: 10.1016/j.ijbiomac.2023.124800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 03/08/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023]
Abstract
Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.
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Affiliation(s)
- Yadong Yang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Vijai Kumar Gupta
- Centre for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Yating Du
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Junting Pan
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Department of Biomaterials, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai 600 077, India.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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9
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Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel. Int J Biol Macromol 2023; 236:123970. [PMID: 36906206 DOI: 10.1016/j.ijbiomac.2023.123970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/15/2023] [Accepted: 03/04/2023] [Indexed: 03/12/2023]
Abstract
To improve the gelling property of konjac gum (KGM) and enhance the application value of Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM and AMG in this study. The effects of AMG content, heating temperature and salt ions on the characteristics of KGM/AMG composite gels were studied by Fourier transform infrared spectroscopy (FTIR), zeta potential, texture analysis and dynamic rheological behavior analysis. The results indicated that the AMG content, heating temperature and salt ions could affect the gel strength of KGM/AMG composite gels. Hardness, springiness, resilience, G', G* and η* of KGM/AMG composite gels increased when AMG content increased from 0 to 2.0 %, but they decreased when AMG increased from 2.0 % to 3.5 %. High-temperature treatment significantly enhanced the texture and rheological properties of KGM/AMG composite gels. The addition of salt ions reduced the zeta potential absolute value and weakened the texture and rheological properties of KGM/AMG composite gels. Furthermore, the KGM/AMG composite gels could be classified as non-covalent gels. The non-covalent linkages included hydrogen bonding and electrostatic interactions. These findings would help understand the properties and formation mechanism of KGM/AMG composite gels and help improve the application value of KGM and AMG.
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Skotta A, Jimai A, Elhayaoui W, El-Asri A, Tamimi M, Assabbane A, El Issami S. Suspended matter and heavy metals (Cu and Zn) removal from water by coagulation/flocculation process using a new Bio-flocculant: Lepidium sativum. J Taiwan Inst Chem Eng 2023. [DOI: 10.1016/j.jtice.2023.104792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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11
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Graça C, Raymundo A, Sousa I. Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking. Front Nutr 2022; 9:934602. [PMID: 36407545 PMCID: PMC9672681 DOI: 10.3389/fnut.2022.934602] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 09/16/2022] [Indexed: 08/13/2023] Open
Abstract
Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R 2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R 2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.
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Affiliation(s)
- Carla Graça
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
- Department of Food and Nutrition, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Isabel Sousa
- LEAF – Linking Landscape, Environment, Agriculture and Food Research Center of Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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12
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Karimi S, Ghanbarzadeh B, Roufegarinejad L, Falcone PM. Physicochemical and rheological characterization of a novel hydrocolloid extracted from Althaea officinalis root. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Structural Characterization and Rheological and Antioxidant Properties of Novel Polysaccharide from Calcareous Red Seaweed. Mar Drugs 2022; 20:md20090546. [PMID: 36135735 PMCID: PMC9504466 DOI: 10.3390/md20090546] [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: 07/28/2022] [Revised: 08/15/2022] [Accepted: 08/16/2022] [Indexed: 11/29/2022] Open
Abstract
A novel sulfated xylogalactan (JASX) was extracted and purified from the rhodophyceae Jania adhaerens. JASX was characterized by chromatography (GC/MS-EI and SEC/MALLS) and spectroscopy (ATR-FTIR and 1H/13C NMR) techniques. Results showed that JASX was constituted by repeating units of (→3)-β-d-Galp-(1,4)-3,6-α-l-AnGalp-(1→)n and (→3)-β-d-Galp-(1,4)-α-l-Galp-(1→)n substituted on O-2 and O-3 of the α-(1,4)-l-Galp units by methoxy and/or sulfate groups but also on O-6 of the β-(1,3)-d-Galp mainly by β-xylosyl side chains and less by methoxy and/or sulfate groups. The Mw, Mn, Đ, [η] and C* of JASX were respectively 600 and 160 kDa, 3.7, 102 mL.g−1 and 7.0 g.L−1. JASX exhibited pseudoplastic behavior influenced by temperature and monovalent salts and highly correlated to the power-law model and the Arrhenius relationship. JASX presented thixotropic characteristics, a gel-like viscoelastic behavior and a great viscoelasticity character. JASX showed important antioxidant activities, outlining its potential as a natural additive to produce functional foods.
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14
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Quality Boost and Shelf-Life Prolongation of African Catfish Fillet Using Lepidium sativum Mucilage Extract and Selenium Nanoparticles. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9063801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Aiming to boost the catfish fillet quality, the consequences of their treatment with Lepidium sativum seeds mucilage (LSSM) and with LSSM-mediated selenium nanoparticles (LSSM-Se NPs) were investigated. The LSSM assessment for phenolic acids contents emphasized higher concentrations. Green-synthesized Se NPs were conjugated with LSSM to form LSSM-Se NPs and characterized; the NPs had spherical shapes, negatively charged with 15.47 nm mean diameters. Fish fillets were immersed in coating solutions for 2 min, drained, and stored for 25 days at 4°C. The fish groups (C: untreated samples, M: LSSM-treated, and G: LSSM-Se NPs treated) were assessed for their physicochemical, bacteriological, and sensorial attributes. On the 25th day, the samples’ pH values were 6.96, 6.6, and 6.3; TVB-N values were 38.8, 28.4, and 16.4 mg/100 g; TBARS values were 1.7, 0.97, and 0.68 malondialdehyde/kg; and overall acceptability scores were 3.9, 5.6, and 8.3, for C, M and G groups, respectively. At day 16, the psychrophilic bacterial count was 6.2, 4.0, and 3.6 log CFU/g for C, M, and G groups, respectively. The application of LSSM and LSSM-Se NPs is recommended to compose active coatings for quality boost and shelf-life extension of stored catfish fillet.
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15
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Farooq S, Abdullah, Zhang C, Xi Y, Zhang H. Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer. Food Chem 2022; 377:131997. [PMID: 34999448 DOI: 10.1016/j.foodchem.2021.131997] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/05/2021] [Accepted: 12/29/2021] [Indexed: 11/25/2022]
Abstract
In this work, gum tragacanth (GT) was coated on the camellia oil body (OB) emulsions using an electrostatic deposition technique, and effects were investigated over a wide range of pH values, ionic strengths, temperatures, and freeze-thaw cycles. Special attention has been paid to the rheological features as a function of hydrocolloid concentration, thixotropy (hysteresis loop and in-shear structure recovery), temperature, and frequency. The electrostatic GT-OB surface protein interactions, confirmed by ζ-potential and confocal laser scanning microscopy measurements, led to the reduction of flocculation effects and enhancement of steric stabilization due to the adsorption of polysaccharides to OB surfaces. The activation energy values (Ea) appeared in the range of 21.92 to 8.02 kJ/mol at pH 4 as GT concentration increased from 0 to 1 wt%. The OBs are soft droplets with the degree of structure recovery (DSR) ranged from 0.451 to 0.533; however, GT coating showed synergistic effect on the DSR.
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Affiliation(s)
- Shahzad Farooq
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Abdullah
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
| | - Yuhang Xi
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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16
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Hamedi F, Razavi SMA, Sharif A. Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15776] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fatemeh Hamedi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
| | - Seyed Mohammad Ali Razavi
- Center of Excellence in Native Natural Hydrocolloids of Iran Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
| | - Ali Sharif
- Department of Food Science and Technology Ferdowsi University of Mashhad 91775‐1163 Mashhad Iran
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17
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Chitosan and Collagen-Based Materials Enriched with Curcumin (Curcuma longa): Rheological and Morphological Characterization. POLYSACCHARIDES 2022. [DOI: 10.3390/polysaccharides3010013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, chitosan and collagen (Ch: Col)-based materials containing curcumin (Cur) as a bioactive compound were developed for wound-healing purposes. The effects of incorporating curcumin and increasing its concentration on both the rheological properties of the formed solutions and the morphological and thermal properties of the three-dimensional scaffolds obtained from them were evaluated. Rheology showed that the presence of curcumin resulted in solutions with a solid-like behavior (G’ > G″), higher collagen denaturation temperatures, and higher viscosities, favoring their use as biomaterials for wound healing. A greater cross-linking effect was observed at higher curcumin concentrations, possibly between the amino groups from both polymers and the hydroxyl and keto groups from the polyphenol. Such cross-linking was responsible for the delay in the onset of degradation of the scaffolds by 5 °C, as revealed by thermogravimetric analysis. Moreover, the pore diameter distribution profile of the scaffolds changed with increasing curcumin concentration; a greater number of pores with diameters between 40 and 60 µm was observed for the scaffold with the highest curcumin content (50 mg), which would be the most suitable for the proposed application. Thus, the materials developed in this study are presented as promising biomaterials for their biological evaluation in tissue regeneration.
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18
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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19
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Wang H, Ke L, Ding Y, Rao P, Xu T, Han H, Zhou J, Ding W, Shang X. Effect of calcium ions on rheological properties and structure of Lycium barbarum L. polysaccharide and its gelation mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107079] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Chen L, Wang C, Guo J, Shi J, Zhang J. Structural characterization and immunoregulatory activity of glycoprotein in Lanzhou lily. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Lele Chen
- College of life sciences, Northwest Normal University
| | - Chengbo Wang
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants
| | - Jie Guo
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants
| | - Jipeng Shi
- College of life sciences, Northwest Normal University
| | - Ji Zhang
- Bioactive Products Engineering Research Center for Gansu Distinctive Plants
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21
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KUTLU G, AKCICEK A, BOZKURT F, KARASU S, TEKIN-CAKMAK ZH. Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.69620] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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22
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Functional and Sensorial Properties of Chicken Sausage Supplemented with Banana Peel Flours of Different Varieties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112210849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Meat products are widely consumed worldwide and, as a result, they may be an exciting supplier of health benefits due to the need for better formulations, such as reduced fat and increased fibre in processed meats. This study was carried out to determine how the banana peel (BP) flour of Saba (Musa balbisiana) and Berangan (Musa acuminata) affect the functional properties and sensory acceptance of chicken sausage. Berangan BPs showed better water- and oil-holding capacity than Saba BP flour. Conversely, Saba BP flour exhibited better swelling power, but was less soluble than Berangan BP flour. Sausages containing high BPs, especially Saba banana, had a more rigid texture, a high storage modulus, and a darker colour. The ability to retain more water in Berangan peel positively affected the sausage’s textural and rheological properties. With 2%, chicken sausage received the highest sensory score, with Saba BP-containing sausage following closely behind. However, adding >2% BP of both varieties negatively affected the sausage texture and colour, resulting in reduced sensory acceptance. Thus, the BP from Saba and Berangan bananas showed promise as a potential value-adding ingredient in the formulation of functional meat products. In addition, it has potential health benefits, such as increased dietary fibre.
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23
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Song S, Liu X, Zhao B, Abubaker MA, Huang Y, Zhang J. Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily. ACS OMEGA 2021; 6:29839-29851. [PMID: 34778657 PMCID: PMC8582043 DOI: 10.1021/acsomega.1c04339] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 10/21/2021] [Indexed: 05/14/2023]
Abstract
Recently, Lanzhou lily has attracted more attention because of its bioactive components specifically polysaccharides. We studied in vitro the effects of Lactobacillus plantarum fermentation on the physicochemical properties, chemical structure, and antioxidant activity of the Lanzhou lily polysaccharide. The results showed that compared with the unfermented Lanzhou lily polysaccharide (LP-W), the molecular weight (M w) of the fermented Lanzhou lily polysaccharide (LPF-W) decreased from 4334 to 1684 kDa, the particle size decreased from 300.8 ± 6.38 to 141.9 ± 4.96 nm, and the solubility increased from 72.33 ± 3.58 to 104.27 ± 2.91 mg/mL. In addition, after fermentation, the monosaccharide composition of LPF-W changed, and the alternation of mannose residues and glucose residues disappeared. The results of the analysis of the antioxidant activity in vitro showed that compared with LP-W, the fermented LPF-W had higher DPPH radical ability, superoxide anion radical scavenging ability, and reducing efficiency, but the hydroxyl radical scavenging ability decreased. These findings provide a reference for the potential application of the lily polysaccharide as a plant-derived antioxidant in functional foods.
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Affiliation(s)
- Shen Song
- Gansu
Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Institute,
Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
- New
Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | - Xiaoyuan Liu
- Gansu
Provincial Maternity and Child-care Hospital, Lanzhou 730050, China
| | - Baotang Zhao
- College
of Food and Science and Engineering, Gansu
Agricultural University, Lanzhou 730070, China
| | - Mohamed Aamer Abubaker
- New
Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
- Department
of Biology, Faculty of Education, University
of Khartoum, Khartoum 11111, Sudan
| | - Yulong Huang
- Gansu
Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Institute,
Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
- New
Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
| | - Ji Zhang
- New
Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China
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Polysaccharide extracted from Althaea officinalis L. root: New studies of structural, rheological and antioxidant properties. Carbohydr Res 2021; 510:108438. [PMID: 34597979 DOI: 10.1016/j.carres.2021.108438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/27/2021] [Accepted: 08/31/2021] [Indexed: 11/20/2022]
Abstract
A water-soluble acidic polysaccharide (AOP-2) from Althaea officinalis L. root was isolated by water extraction and purified by ion exchange chromatography (Cellulose DEAE-52) and gel filtration (Sephadex G-200). The structure characteristics of AOP-2 was determined by gel permeation chromatography (GPC), high performance liquid chromatography (HPLC), fourier transform infrared (FT-IR), nuclear magnetic resonance (NMR) spectrum and gas chromatography-mass spectrometry (GC_MS). The results indicated that the AOP-2 was an acidic hetropolysaccharide with the molecular weight of 639.27 kDa. The AOP-2 composed of 51% galacturonic acid, 32.56% rhamnose, 12.73% glucose and 3.71% galactose. It could be found that the main backbone chain of AOP-2 consisted of →3)-α-D-GalpA-(1→, →3)-α-D-Rhap-(1→ and→3,4)-β-D-Galp-(1→ with branches of →4)-α-D-Rhap-(1→, →4)-α-D-Glcp-(1→ and α-D-Rhap-(1 → . Thermal analysis revealed that the AOP-2 had high thermal stability and according to the results obtained from XRD analysis, it had a semi-crystalline structure. The results of Steady-shear flow and dynamical viscoelasticity showed that AOP-2 solutions exhibited shear-thinning behavior with high viscosity and a weak gel-like behavior at concentrations above 1% in linear viscoelastic region. In addition, it showed relatively high antioxidant property.
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25
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Yang L, Huang J, Wu X, Li L, Cai W, Zhu L, Wang S, Song H, Zhu D, Ma T, Liu H. Interactions between gut microbiota and soy hull polysaccharides regulate the air-liquid interfacial activity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106704] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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26
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Rheological Characterization of the Influence of Pomegranate Peel Extract Addition and Concentration in Chitosan and Gelatin Coatings. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides2030039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
In this study, the effects of an agro-industrial residue with active properties, pomegranate peel extract (PPE), were evaluated on the rheological properties of potential coatings based on chitosan (C) and gelatin (G). For this, rheological properties of the polymeric solutions were investigated in relation to PPE concentration (2 or 4 mg PPE g−1 solution), and to its incorporation order into the system (in C or in CG mixture). All solutions were more viscous than elastic (G″ > G′), and the change in PPE concentration had a greater influence accentuating the viscous character of the samples in which PPE was added to the CG mixture (CGPPE2 and CGPPE4). PPE addition to the CG mixture increased the angular frequency at the moduli crossover, indicating the formation of a more resistant polymeric network. This tendency was also observed in flow results, in which PPE addition decreased the pseudoplastic behavior of the solutions, due to a greater cross-linking between the polymers and the phenolic compounds. In general, all the studied solutions showed viscosities suitable for the proposed application, and it was possible to state the importance of standardizing the addition order of the components during the preparation of a coating.
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27
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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28
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Romanelli Vicente Bertolo M, Conceição Amaro Martins V, Guzzi Plepis AM, Bogusz Junior S. Rheological study of the incorporation of grape seed extract in chitosan and gelatin coatings. J Appl Polym Sci 2020. [DOI: 10.1002/app.50052] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Mirella Romanelli Vicente Bertolo
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| | - Virginia Conceição Amaro Martins
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| | - Ana Maria Guzzi Plepis
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
| | - Stanislau Bogusz Junior
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Avenida do Trabalhador São Carlense São Carlos São Paulo Brazil
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29
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Graça C, Marques D, Sousa I, Monteiro ARG. Xanthan gum as an alternative to replace the fat for coating and flavoring the extruded snacks. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3151-3156. [PMID: 32624616 DOI: 10.1007/s13197-020-04542-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2020] [Accepted: 05/21/2020] [Indexed: 11/30/2022]
Abstract
Food industries adapt their products and processes to the needs and desires of consumers. Extruded snacks include 10-20% fat sprinkled to fix flavors, seasonings, and salt. Considering the need to flavor snacks and simultaneously reduce the intake of calories, a polysaccharide is proposed in this study as a fat replacer. Impact of aqueous xanthan gum (Xg) solutions (0.25, 0.5, 1.0%) under two pH conditions (3.5 and 7.0) on structural and sensory characteristics of extruded snacks was analyzed. Rheological features of the coating solutions, as flow behaviour and viscoelastic profile (storage and loss moduli), were assessed. Texture analysis, to evaluate the snacks firmness and moisture content, water activity, retraction, and agglomeration index of the coated snacks, were also evaluated. Results for the aqueous Xg coatings were very encouraging showing good coating properties, not damaging the texture of the extrudates or causing agglomeration. Sensory analysis reflected a good overall acceptability of these snacks, as compared to oil-coated snacks. Therefore, xanthan gum should be used by the industry, to replace fat, on extruded snacks flavor coating solutions.
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Affiliation(s)
- Carla Graça
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Diego Marques
- Department of Food Engineering, Universidade Estadual de Maringá, Maringá, Brazil
| | - Isabel Sousa
- LEAF - Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - António R G Monteiro
- Department of Food Engineering, Universidade Estadual de Maringá, Maringá, Brazil
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30
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Physical and rheological properties of mixed-component emulsion-based products: Influence of flaxseed gum concentration and pH on the aggregation of lipid droplets. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.124818] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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31
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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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32
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Hentati F, Pierre G, Ursu AV, Vial C, Delattre C, Abdelkafi S, Michaud P. Rheological investigations of water-soluble polysaccharides from the Tunisian brown seaweed Cystoseira compressa. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105631] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Zhou P, Eid M, Xiong W, Ren C, Ai T, Deng Z, Li J, Li B. Comparative study between cold and hot water extracted polysaccharides from Plantago ovata seed husk by using rheological methods. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105465] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Structural Features and Rheological Properties of a Sulfated Xylogalactan-Rich Fraction Isolated from Tunisian Red Seaweed Jania adhaerens. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10051655] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
A novel sulfated xylogalactan-rich fraction (JSP for J. adhaerens Sulfated Polysaccharide) was extracted from the red Tunisian seaweed Jania adhaerens. JSP was purified using an alcoholic precipitation process and characterized by Attenuated Total Reflectance-Fourier-transform infrared spectroscopy (ATR-FTIR), high-pressure size exclusion chromatography (HPSEC) with a multi-angle laser light scattering (MALLS), gas chromatography coupled to mass spectrometry (GC-MS) and nuclear magnetic resonance spectroscopy (NMR, 1D and 2D). JSP was then evaluated regarding its physicochemical and rheological properties. Results showed that JSP was mainly composed of an agar-like xylogalactan sharing the general characteristics of corallinans. The structure of JSP was mainly composed of agaran disaccharidic repeating units (→3)-β-d-Galp-(1,4)-α-l-Galp-(1→)n and (→3)-β-d-Galp-(1,4)-3,6-α-l-AnGalp-(1→)n, mainly substituted on O-6 of (1,3)-β-d-Galp residues by β-xylosyl side chains, and less with sulfate or methoxy groups. (1,4)-α-l-Galp residues were also substituted by methoxy and/or sulfate groups in the O-2 and O-3 positions. Mass-average and number-average molecular masses (Mw) and (Mn), intrinsic viscosity ([η]) and hydrodynamic radius (Rh) for JSP were, respectively, 8.0 × 105 g/mol, 1.0 × 105 g/mol, 76 mL/g and 16.8 nm, showing a flexible random coil conformation in solution. The critical overlap concentration C* of JSP was evaluated at 7.5 g/L using the Williamson model. In the semi-diluted regime, JSP solutions displayed a shear-thinning behavior with a great viscoelasticity character influenced by temperature and monovalent salts. The flow characteristics of JSP were described by the Ostwald model.
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Graça C, Raymundo A, Sousa I. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads. Foods 2020; 9:foods9020111. [PMID: 31972969 PMCID: PMC7073757 DOI: 10.3390/foods9020111] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 01/16/2020] [Accepted: 01/19/2020] [Indexed: 12/02/2022] Open
Abstract
Absence of gluten in bakery goods is a technological challenge, generating gluten-free breads with low functional and nutritional properties. However, these issues can be minimized using new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential to mimic the gluten network, while improving the nutritional value of gluten-free products. In the present work, different levels of yogurt addition (5% up to 20% weight/weight) were incorporated into gluten-free bread formulations, and the impact on dough rheology properties and bread quality parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters (volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant improvement on bread quality properties, increasing the volume and crumb softness and lowering the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve the daily diet of celiac people.
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Rheological and antioxidant properties of chitosan/gelatin-based materials functionalized by pomegranate peel extract. Carbohydr Polym 2020; 228:115386. [DOI: 10.1016/j.carbpol.2019.115386] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 09/25/2019] [Accepted: 09/25/2019] [Indexed: 11/19/2022]
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Yang L, Huang J, Luo M, Wang Z, Zhu L, Wang S, Zhu D, Liu H. The influence of gut microbiota on the rheological characterization of soy hull polysaccharide and mucin interactions. RSC Adv 2020; 10:2830-2840. [PMID: 35496104 PMCID: PMC9048604 DOI: 10.1039/c9ra09594b] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 01/02/2020] [Indexed: 11/21/2022] Open
Abstract
SSHP increased the viscoelasticity of the interfacial film and reduced the interfacial tension at the air–water interface by interacting with mucin. SSHP increased the ratio of Proteobacteria and Firmicutes and promoted the growth of probiotics.
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Affiliation(s)
- Lina Yang
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - Jinghang Huang
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - Mingshuo Luo
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - Ziyi Wang
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - Lijie Zhu
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - Shengnan Wang
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - Danshi Zhu
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
| | - He Liu
- College of Food Science and Technology
- Bohai University
- Jinzhou
- China
- National & Local Joint Engineering Research Center of Storage
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He L, Yang J, Xu C, Li S, Wei B, Zhang J, Xu Y, Wang H. Effect of pre-shearing treatment on the molecular structure, fibrillogenesis behavior and gel properties of collagen. NEW J CHEM 2020. [DOI: 10.1039/d0nj00054j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
The shearing treatment of type-I collagen may be applied to other proteins or aggregated polymer systems to obtain new materials with different structures and properties.
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Affiliation(s)
- Lang He
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Jian Yang
- College of Food Science and Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Chengzhi Xu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Sheng Li
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Benmei Wei
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Juntao Zhang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Yuling Xu
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
| | - Haibo Wang
- School of Chemical and Environmental Engineering
- Wuhan Polytechnic University
- Wuhan
- P. R. China
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Chandel L, Sharma R, Rana V. Exploring the Protective Potential of Carboxymethyl Terminalia catappa Polysaccharide on Blue Light Light-Emitting Diode Induced Corneal Damage. ACTA ACUST UNITED AC 2019; 13:310-322. [PMID: 31849292 DOI: 10.2174/1872211314666191218110440] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 01/11/2023]
Abstract
BACKGROUND Excessive blue light light-emitting diode (LED) exposure and consequent oxidative stress causes corneal damage and corneal injuries are the major problem arising these days due to excessive use of mobile phone, TV, environment pollution, etc. Objective: In the present investigation, the protectiveness of carboxymethyl Terminalia catappa (CTC) from blue light LED-induced corneal damage was explored. METHODS For this purpose, Terminalia catappa (TC) was functionalized by carboxymethylation and its structural modification was confirmed by spectral attributes. Further, the CTC protective eye drop formulations (0.025-1%, w/v) were prepared and evaluated for their capability of protection from blue light LEDinduced corneal damage as compared to CTC protective eye gel (1.25-7%, w/v). The findings pointed towards excellent protection of CTC gel formulations as compared to CTC eye drop formulations. In addition, the prepared optimized CTC gel had thixotropic behavior as evident from percentage structural recovery which was 1.75 fold higher than marketed formulation (I-Comfort, HPMC 2%, w/v). The safety and non-toxicity of CTC protective eye drop and gel were confirmed by HET-CAM test. Further, a rat eye model was implemented that mimic blue light light-emitting diode induced corneal damage in day to day life to assess the protective effect of CTC protective eye drop and gel. RESULTS The order of protectiveness of CTC formulations was found to be CTC protective eye gel (4%, w/v) (no corneal damage)>marketed eye gel (12.34% corneal damage)=CTC protective eye drop (0.75%, w/v) (17.48% corneal damage)> marketed eye drop (51% corneal damage). The mechanism behind the protective effect of CTC eye drop and gel was associated with good free radical scavenging activity and corneal adhesive property of CTC. It is established from the present work that, carboxymethyl Terminalia catappa has protective action against blue light light-emitting diode induced corneal damage.
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Affiliation(s)
- Lalit Chandel
- Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002, India
| | - Radhika Sharma
- Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002, India
| | - Vikas Rana
- Pharmaceutics Division, Department of Pharmaceutical Sciences and Drug Research, Punjabi University, Patiala 147002, India
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Li X, Dong Y, Guo Y, Zhang Z, Jia L, Gao H, Xing Z, Duan F. Okra polysaccharides reduced the gelling-required sucrose content in its synergistic gel with high-methoxyl pectin by microphase separation effect. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Razi SM, Motamedzadegan A, Matia-Merino L, Shahidi SA, Rashidinejad A. The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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42
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Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Abdolmaleki K, Alizadeh L, Nayebzadeh K. Temperature dependence of stability, steady and dynamic rheological properties of oil-in-water emulsions stabilized by gum tragacanth. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00079-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Rheological and thermal study of structured oils: avocado ( Persea americana) and sacha inchi ( Plukenetia volubilis L.) systems. Journal of Food Science and Technology 2018; 56:321-329. [PMID: 30728574 DOI: 10.1007/s13197-018-3492-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/09/2018] [Accepted: 11/06/2018] [Indexed: 10/27/2022]
Abstract
Rheological and thermal characterization was performed in emulsions formulated from avocado oil and sacha inchi oil structured with soy lecithin, glyceryl monostearate and shortening (palm oil). For oleogel formulations, a completely randomized factorial design was considered to study the effect of the type of emulsifier and the proportions of avocado and sacha inchi oils. The rheological results indicated pseudoplastic behavior with semisolid characteristics. Additionally, the phase change studies showed two endothermic events corresponding to melting points from - 20.15 to - 18.94 °C and from 40.25 to 61.04 °C. The formulation with a ratio of avocado oil to sacha inchi oil of 80/20 and prepared using glyceryl monostearate as an emulsifier was evaluated as the best treatment and had an increased consistency coefficient and an increased loss tangent (δ < 0.5).
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Structural viscoelasticity of a water-soluble polysaccharide extract. Int J Biol Macromol 2018; 120:1601-1609. [PMID: 30266649 DOI: 10.1016/j.ijbiomac.2018.09.152] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 09/07/2018] [Accepted: 09/24/2018] [Indexed: 11/21/2022]
Abstract
Two structural changing processes are incorporated into a traditional viscoelastic model to characterize and predict the shear thickening rheological behaviors of a polysaccharide mucilage of black tree fern. The shear-dependent structure effect could cause varying linear viscoelasticity, and the relaxation spectrum in the model was modified by an empirical sigmoidal function and a structure parameter. The steady shear viscosity of the mucilage was fitted to obtain the parameters in the empirical function. The step rate experimental data was fitted to obtain the structural formation and disruption information. According to the varying spectrum in steady shear state, the extract shows slight shear strengthening of linear viscoelasticity at low shear rate, then steep strengthening in 3-6 s-1, and last large strengthening at the shear rate higher than 10 s-1. Both the time-dependent shear thickening viscosity and the shear hysteresis behavior of the mucilage can be predicted using the developing structure.
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Kurt A, Gençcelep H. Enrichment of meat emulsion with mushroom ( Agaricus bisporus ) powder: Impact on rheological and structural characteristics. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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47
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Salarbashi D, Tafaghodi M. An update on physicochemical and functional properties of newly seed gums. Int J Biol Macromol 2018; 119:1240-1247. [DOI: 10.1016/j.ijbiomac.2018.06.161] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 05/31/2018] [Accepted: 06/27/2018] [Indexed: 10/28/2022]
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48
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Hou LX, Li CC, Wang XD. Physicochemical, Rheological and Sensory Properties of Different Brands of Sesame Pastes. J Oleo Sci 2018; 67:1291-1298. [PMID: 30210080 DOI: 10.5650/jos.ess18109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The chemical characteristics, rheological properties and sensory evaluation of nine different brands of the sesame pastes were investigated. The sesame pastes showed a significant difference for the crude fat, protein, crude fibre, total sugars, total ash, moisture content, and acid values (p < 0.05). The fat content ranged from 51.80% to 61.56%, and the protein content varied between 16.08% and 18.97%. All sesame paste samples are pseudoplastic materials. The flow indexes lied between 0.67 and 0.81 for the tested sesame pastes (p > 0.05). The consistency coefficient of the different sesame paste brands varied significantly (p < 0.05), ranging from 4.48 to 24.21 Pa・sn, indicating that the consistency coefficient is a more sensitive parameter for measuring the flow behaviour of foodstuff. The areas of the hysteresis loops of the white-sesame paste of "Haoweisi" brand and the black-sesame paste of "A Yimeng couple" brand were higher than the other sesame pastes, indicating that these two samples were difficult to be restored to their original structures and such restoration required a longer time. Both Storage modulus (G') and loss modulus (G″) of the sesame pastes increased with increasing frequency, and G' values were greater than the G″ values, exhibiting the typical properties of the viscoelastic solid, the results may provide the valuable reference for choosing the sesame pastes as the spreadable butters or salad dressings, and for further processing.
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Affiliation(s)
- Li-Xia Hou
- College of Food Science and Technology, Henan University of Technology
| | - Cui-Cui Li
- College of Food Science and Technology, Henan University of Technology
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology
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Kurt A, Atalar I. Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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