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Liu Y, Ni J, Gu J, Liu S, Huang Y, Sadeghi H. Influence of biopolymer-vegetation interaction on soil hydro-mechanical properties under climate change: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 954:176535. [PMID: 39332716 DOI: 10.1016/j.scitotenv.2024.176535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 08/30/2024] [Accepted: 09/24/2024] [Indexed: 09/29/2024]
Abstract
Soil reinforcement using eco-friendly biopolymer and vegetation has been increasingly popular in geotechnical engineering. However, research is still in its early stages due to complex biochemical interactions between biopolymers and plants. Moreover, under the increasing climate change, extreme weather poses severe challenges to the effectiveness of biopolymer-vegetation on soil treatment. Therefore, this paper provides a comprehensive review and summary of recent research on the influence of biopolymer and biopolymer-vegetation interaction on soil properties. First, this paper evaluates the various hydraulic and mechanical properties of soils after biopolymer treatment, including compaction characteristics, Atterberg limits, unconfined compressive strength, shear strength, tensile strength, permeability, water holding capacity, slaking behavior, and erosion resistance, as well as the influence of climate change. Then, the application of biopolymer-vegetation measure in the current field of soil treatment is summarized, and the biopolymer-vegetation interaction is discussed, including the influence of biopolymers on plant germination rate, growth conditions, wilting rate, and other indicators. Under drought and water scarcity conditions, biopolymers can improve soil mechanical strength and water retention, reducing plant wilting rate, and enhancing the survival ability of plants under extreme climate changes. Appropriate biopolymers can increase soil strength by >50 %, reduce strength and mass losses from dry-wet cycles to within 10 %, enhance grass seed germination rates by over 60 %, and reduce wilting rates under drought stress by 80 %. Finally, the research gaps and deficiencies in this field are highlighted, and potential research hotspots that can be strengthened and studied in the future are proposed. This review demonstrates the biopolymer-vegetation measure to be a new ecological restoration technology with widespread application prospects.
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Affiliation(s)
- Yifei Liu
- Institute of Geotechnical Engineering, School of Transportation, Southeast University, Nanjing 211189, China
| | - Junjun Ni
- Institute of Geotechnical Engineering, School of Transportation, Southeast University, Nanjing 211189, China; State Key Laboratory of Subtropical Building and Urban Science, South China University of Technology, Guangzhou 510641, China.
| | - Jiayu Gu
- Institute of Geotechnical Engineering, School of Transportation, Southeast University, Nanjing 211189, China
| | - Shusen Liu
- Institute of Geotechnical Engineering, School of Transportation, Southeast University, Nanjing 211189, China
| | - Yi Huang
- State Key Laboratory of Subtropical Building and Urban Science, South China University of Technology, Guangzhou 510641, China
| | - Hamed Sadeghi
- Department of Civil Engineering, Sharif University of Technology, Tehran, Iran
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2
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Moshfegh N, Niakousary M, Hosseini SMH, Mazloomi SM, Abbasi A. Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules. Food Chem 2024; 463:141165. [PMID: 39265407 DOI: 10.1016/j.foodchem.2024.141165] [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: 06/29/2024] [Revised: 08/26/2024] [Accepted: 09/05/2024] [Indexed: 09/14/2024]
Abstract
Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.25. Subsequently, both non-copigmented and copigmented anthocyanins (using the optimal tannic acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4). The anthocyanin retention in T2 and T4 was approximately 53 % and 38 %, respectively, which were higher than in the non-copigmented samples. All powders demonstrated high encapsulation efficiency (>90.37 %). Stability tests on the anthocyanins conducted over 28 days indicated that light exposure had no effect on the reduction of anthocyanin content when maltodextrin was used. Thus, the copigmentation of anthocyanins with tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing a stable natural colorant.
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Affiliation(s)
- Niloofar Moshfegh
- Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Mehrdad Niakousary
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | | | - Seyed Mohammad Mazloomi
- Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Azam Abbasi
- Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
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3
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Helmi M, Khoshdouni Farahani Z, Hemmati A, Ghaemi A. Facile synthesis of Persian gum-graphene oxide composite as a novel adsorbent for CO 2 capture: characterization and optimization. Sci Rep 2024; 14:5511. [PMID: 38448644 PMCID: PMC11319460 DOI: 10.1038/s41598-024-56070-w] [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: 12/15/2023] [Accepted: 03/01/2024] [Indexed: 03/08/2024] Open
Abstract
Burning fossil fuels releases toxic gases into the environment and has negative effects on it. In this study, Persian gum@Graphene oxide (Pg@GO) was synthesized and used as a novel adsorbent for CO2 capture. The characterization of materials was determined through XRD, FTIR, FE-SEM, and TGA analysis. The operating parameters including temperature, Pressure, and adsorbent weight were studied and optimized by response surface methodology via Box-Behnken design (RSM-BBD). The highest amount of CO2 adsorption capacity was 4.80 mmol/g, achieved at 300 K and 7.8 bar and 0.4 g of adsorbent weight. To identify the behavior and performance of the Pg@GO, various isotherm and kinetic models were used to fit with the highest correlation coefficient (R2) amounts of 0.955 and 0.986, respectively. The results proved that the adsorption of CO2 molecules on the adsorbent surface is heterogeneous. Based on thermodynamic results, as the value of ΔG° is - 8.169 at 300 K, the CO2 adsorption process is exothermic, and spontaneous.
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Affiliation(s)
- Maryam Helmi
- School of Chemical, Petroleum and Gas Engineering, Iran University of Science and Technology, Tehran, Iran
| | - Zahra Khoshdouni Farahani
- Department of Food Science and Technology, Faculty of Agriculture and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Alireza Hemmati
- School of Chemical, Petroleum and Gas Engineering, Iran University of Science and Technology, Tehran, Iran
| | - Ahad Ghaemi
- School of Chemical, Petroleum and Gas Engineering, Iran University of Science and Technology, Tehran, Iran.
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Nikkhou S, Labbafi M, Mousavi ME, Askari G. Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:892-904. [PMID: 37707173 DOI: 10.1002/jsfa.12981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 08/05/2023] [Accepted: 09/14/2023] [Indexed: 09/15/2023]
Abstract
BACKGROUND In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. RESULTS Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. CONCLUSION Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shima Nikkhou
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Mohammad E Mousavi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Gholamreza Askari
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
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5
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Sun P, Li X, Kong B, Zhu YA, Wang M, Wang H, Liu Q. Fabrication and characterization of microwave-assisted synthesis of carbon dots crosslinked sodium alginate hydrogel films. Int J Biol Macromol 2023; 253:127130. [PMID: 37776925 DOI: 10.1016/j.ijbiomac.2023.127130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 10/02/2023]
Abstract
In this study, potassium-incorporated carbon dots (K-CDs) and nitrogen-incorporated carbon dots (N-CDs) were composted using the microwave-assisted method, in which the carbon source is citric acid. Subsequently, the prepared CDs were added into sodium alginate (NaAlg)/CaCO3 to form a hydrogel film. The Ca2+ in the system is tend to be released in the presence of acidic CDs to promote the cross-linking of NaAlg. This study presents a NaAlg hydrogel film preparation process that requires no additional acid and is natural and environmentally friendly. Moreover, it gives the NaAlg hydrogel film excellent antioxidant and antimicrobial properties and also improves its mechanical properties and gel strength. The release behaviors of the CDs in the hydrogel films were also explored. The prepared CD-incorporated NaAlg hydrogel films have potential applications in medical, biological engineering, food preservation, and other fields owing to their functional properties.
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Affiliation(s)
- Pengyuan Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xin Li
- Sharable Platform of Large-Scale Instruments & Equipments, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying-Ao Zhu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Meihui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hui Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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6
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Nosouhian E, Hojjatoleslamy M, Goli M, Jafari M, Kiani H. The effect of periodate oxidation of basil seed gum and its addition on protein binding. Int J Biol Macromol 2023; 240:124298. [PMID: 37059284 DOI: 10.1016/j.ijbiomac.2023.124298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 03/18/2023] [Accepted: 03/29/2023] [Indexed: 04/16/2023]
Abstract
This study attempted to determine the best point of basil seed oxidation by applying response surface methodology (RSM) with 3 factors of temperature (35-45 °C), pH (3-7) as well as time (3-7 h), at 3 levels. The produced dialdehyde basil seed gum (DBSG) was collected and its physicochemical properties were determined. Fitting of quadratic, linear polynomial equations was subsequently done by considering the insignificant lack of fit, as well as highly considerable R2, in order to probe the probable relationship existing between these considered variables as well as the obtained responses. So the considered optimal related test conditions, which included pH = 3, T = 45 °C as well as Time = 3 h, were specified to produce the highest percentage of aldehyde (DBSG32), optimal (DBSG34) and the (DBSG74) samples with the highest viscosity. The results obtained by FTIR and aldehyde content determination provided the indication that dialdehyde groups were formed in a way that was in equilibrium with the considered the hemiacetal form which was dominant. Furthermore, AFM investigation related to the considered DBSG34 sample displayed over-oxidation as well as depolymerization; this might be due to the enhanced hydrophobic qualities, as well as the decreased viscosity. While the DBSG34 sample had the most dialdehyde factor group with a particular tendency for the combination having the proteins' amino group, DBSG32 and DBSG74 samples could be desirable for industrial uses owing to no overoxidation.
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Affiliation(s)
- Elahe Nosouhian
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Energy Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord 8816765714, Iran.
| | - Mohammad Goli
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Department of Food Science and Technology, Laser and Biophotonics in Biotechnologies Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Maryam Jafari
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Medicinal Spicy and Aromatic Plants Research Center, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Hossein Kiani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Bioprocessing and Biodetection Lab, Department of Food Science and Technology, University of Tehran, Karaj, Iran
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Khoshkalampour A, Ghorbani M, Ghasempour Z. Cross-linked gelatin film enriched with green carbon quantum dots for bioactive food packaging. Food Chem 2023; 404:134742. [DOI: 10.1016/j.foodchem.2022.134742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 10/15/2022] [Accepted: 10/23/2022] [Indexed: 11/26/2022]
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8
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Tahsiri Z, Hedayati S, Niakousari M. Improving the functional properties of wild almond protein isolate films by Persian gum and cold plasma treatment. Int J Biol Macromol 2023; 229:746-751. [PMID: 36596371 DOI: 10.1016/j.ijbiomac.2022.12.321] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 12/02/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
The application of edible films in food packaging is limited due to their poor functional properties. Cold plasma treatment (CPT) is an emerging technology for the modification of edible films. In this study, edible films were developed from different ratios of wild almond protein isolate (WAPI) and Persian gum (PG). The characterization of films revealed that the sample containing 90 % WAPI and 10 % PG had the highest elongation at break (E), the highest tensile strength (TS), and the lowest water vapor permeability (WVP). Therefore, it was selected as having the best WAPI:PG ratio and exposed to CPT for 5, 10, and 15 min. The results revealed that the application of CPT significantly increased the thickness, TS, and E of edible films, while WVP and solubility were not affected. FTIR spectra showed slight increases in peak intensities at 1628, 1538, and 1400 cm-1. The micrographs revealed that the roughness of composite films increased with increased cold plasma treatment time. In general, edible films treated by CPT for 10 min demonstrated the best functional properties.
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Affiliation(s)
- Zahra Tahsiri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
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9
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Gohari NR, Modiri S, Yari H, Saffari M, Baghizadeh A. The application of hydrophilic polyvinyl alcohol coatings filled with different loadings of zinc oxide nanoparticles to mitigate salinity stress of the wheat seeds. J Appl Polym Sci 2023. [DOI: 10.1002/app.53742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Nazanin Rostami Gohari
- Polymer Engineering Group, Chemistry and Chemical Engineering Department Graduate University of Advanced Technology Kerman Iran
| | - Sina Modiri
- Polymer Engineering Group, Chemistry and Chemical Engineering Department Graduate University of Advanced Technology Kerman Iran
| | - Hossein Yari
- Department of Surface Coatings and Corrosion Institute for Color Science and Technology (ICST) Tehran Iran
| | - Mahboub Saffari
- Institute of Science and High Technology and Environmental Sciences Graduate University of Advanced Technology Kerman Iran
| | - Amin Baghizadeh
- Institute of Science and High Technology and Environmental Sciences Graduate University of Advanced Technology Kerman Iran
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10
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Musaie K, Abbaszadeh S, Nosrati-Siahmazgi V, Qahremani M, Wang S, Eskandari MR, Niknezhad SV, Haghi F, Li Y, Xiao B, Shahbazi MA. Metal-coordination synthesis of a natural injectable photoactive hydrogel with antibacterial and blood-aggregating functions for cancer thermotherapy and mild-heating wound repair. Biomater Sci 2023; 11:2486-2503. [PMID: 36779258 DOI: 10.1039/d2bm01965e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/14/2023]
Abstract
Photothermal therapy (PTT) is a promising approach for treating cancer. However, it suffers from the formation of local lesions and subsequent bacterial infection in the damaged area. To overcome these challenges, the strategy of mild PTT following the high-temperature ablation of tumors is studied to achieve combined tumor suppression, wound healing, and bacterial eradication using a hydrogel. Herein, Bi2S3 nanorods (NRs) are employed as a photothermal agent and coated with hyaluronic acid to obtain BiH NRs with high colloidal stability. These NRs and allantoin are loaded into an injectable Fe3+-coordinated hydrogel composed of sodium alginate (Alg) and Farsi gum (FG), which is extracted from Amygdalus scoparia Spach. The hydrogel can be used for localized cancer therapy by high-temperature PTT, followed by wound repair through the combination of mild hyperthermia and allantoin-mediated induction of cell proliferation. In addition, an outstanding blood clotting effect is observed due to the water-absorbing ability and negative charge of FG and Alg as well as the porous structure of hydrogels. The hydrogels also eradicate infection owing to the local heat generation and intrinsic antimicrobial activity of the NRs. Lastly, in vivo studies reveal an efficient photothermal-based tumor eradication and accelerated wound healing by the hydrogel.
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Affiliation(s)
- Kiyan Musaie
- Department of Pharmaceutical Biomaterials, School of Pharmacy, Zanjan University of Medical Science, 45139-56184 Zanjan, Iran
| | - Samin Abbaszadeh
- Department of Pharmacology, School of Medicine, Zanjan University of Medical Sciences, 45139-56111 Zanjan, Iran
| | - Vahideh Nosrati-Siahmazgi
- Department of Pharmaceutical Biomaterials, School of Pharmacy, Zanjan University of Medical Science, 45139-56184 Zanjan, Iran
| | - Mostafa Qahremani
- Department of Pharmaceutical Biomaterials, School of Pharmacy, Zanjan University of Medical Science, 45139-56184 Zanjan, Iran
| | - Shige Wang
- School of Materials and Chemistry, the University of Shanghai for Science and Technology, No. 516 Jungong Road, Shanghai 200093, P.R. China
| | - Mohammad Reza Eskandari
- Department of Pharmacology and Toxicology, School of Pharmacy, Zanjan University of Medical Science, 45139-56184 Zanjan, Iran
| | - Seyyed Vahid Niknezhad
- Program in Craniofacial Biology, Department of Cell and Tissue Biology, University of California, San Francisco, CA 1, USA
| | - Fakhri Haghi
- Department of Microbiology and Immunology, Faculty of Medical Sciences, Zanjan University of Medical Sciences, 45139-56111 Zanjan, Iran
| | - Yulin Li
- Key Laboratory for Ultrafine Materials of Ministry of Education, Engineering Research Centre for Biomedical Materials of Ministry of Education, Frontiers Science Center for Materiobiology and Dynamic Chemistry, School of Materials Science and Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Bo Xiao
- State Key Laboratory of Silkworm Genome Biology, College of Sericulture, Textile and Biomass Sciences, Southwest University, Chongqing, 400715 China.
| | - Mohammad-Ali Shahbazi
- Department of Pharmaceutical Biomaterials, School of Pharmacy, Zanjan University of Medical Science, 45139-56184 Zanjan, Iran.,Department of Biomedical Engineering, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, Netherlands. .,W.J. Kolff Institute for Biomedical Engineering and Materials Science, University of Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands
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11
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Najafian N, Aarabi A, Nezamzadeh-Ejhieh A. Evaluation of physicomechanical properties of gluten-based film incorporated with Persian gum and Guar gum. Int J Biol Macromol 2022; 223:1257-1267. [PMID: 36368364 DOI: 10.1016/j.ijbiomac.2022.11.056] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 10/26/2022] [Accepted: 11/07/2022] [Indexed: 11/10/2022]
Abstract
This study aimed to optimize the formulation of gluten-based composite film incorporated with Persian gum and Guar gum using the response surface method. The effects of three variables gluten (37%wt), Persian gum (1-2%wt), and guar gum (1-2%wt) on the physicochemical properties of the films (thickness, color parameters (L*, ΔE, WI, YI), swelling, solubility, water vapor permeability (WVP) and mechanical properties of the film were investigated. The results confirmed that gluten is compatible with Persian gum and Guar gum. Optimization was determined, and then the morphological properties and interaction of the film components were investigated with SEM and FTIR, respectively. Results showed that all three variables significantly affected the films' mechanical and physical properties (P < 0.05). Increasing the number of gums in the film solution led to a decrease in the thickness of the films, and improved solubility and WVP of films. Moreover, the yellowness index of films raised with an increasing amount of gluten and Guar gum. Increasing the number of gums, Young's modulus and modulus of elasticity decreased significantly (P < 0.05). The optimum level of the variables with desirability of 0.992, obtained by the software, was 5 % gluten, 1.5 % Persian gum, and 1.5 % Guar gum (% w/w). Intensifying and shifting some absorption peaks of FTIR spectra pattern confirmed the interaction of gums and gluten chain functional groups. The current research outcomes demonstrated that proper interaction was established between gluten protein and gums and improved the physical properties of the films. High amounts of gum reduced the thickness of the film.
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Affiliation(s)
- Nahid Najafian
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran
| | - Aazam Aarabi
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
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12
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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13
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Namazzadeh G, Ehsani A, Ghasempour Z. Microencapsulation of red beet extract using
Chitosan‐Persian
Gum Complex Coacervates. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ghazal Namazzadeh
- Students Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Nutrition Research Center Tabriz University of Medical Sciences Tabriz Iran
| | - Ali Ehsani
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
| | - Zahra Ghasempour
- Nutrition Research Center, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences Tabriz Iran
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14
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Ghiasi F, Golmakani MT. Innovative design of bio-functional Persian gum-based edible films by incorporating crocin and cinnamaldehyde: Free versus single and double emulsion fabrication techniques. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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15
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Chen J, Zhou M, Liu M, Bi J. Physicochemical, rheological properties and in vitro hypoglycemic activities of polysaccharide fractions from peach gum. Carbohydr Polym 2022; 296:119954. [DOI: 10.1016/j.carbpol.2022.119954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 07/05/2022] [Accepted: 08/01/2022] [Indexed: 11/02/2022]
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16
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Allafchian A, Masmouei HR, Jalali SAH. Design and characterization of Persian gum/polyvinyl alcohol electrospun nanofibrous scaffolds for cell culture applications. Int J Biol Macromol 2022; 209:1402-1409. [PMID: 35461869 DOI: 10.1016/j.ijbiomac.2022.04.139] [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: 11/28/2021] [Revised: 04/17/2022] [Accepted: 04/18/2022] [Indexed: 11/28/2022]
Abstract
Biocompatible electrospun nanofiber scaffolds were fabricated in this study using Persian gum (PG) and poly (vinyl alcohol) (PVA) to build an artificial extracellular matrix for cell growth. The preparation procedure involves mixing various ratios of PG/PVA to be electrospun and seeded with L929 fibroblasts. Upon addition of PG up to 60% to the solutions, a 30% decrease to around 240 μs·cm-1 is found in electrical conductivity which is in the range of semi-conductive polymers, whereas the surface tension is increased to around 3%. The fabricated scaffolds were characterized by morphological, chemical, thermal and structural analyses including SEM, FTIR spectroscopy, DSC, XRD, and tensile stress. The results showed that incorporation of 50% PG to the polymer solutions causes the formation of nanofibers with the least bead-shaped segments. All ratios of nanofibers containing PG showed significant biocompatibility with the cultured cells, which is presumably due to the radical scavenging feature of PG. The MTT and SEM analyses demonstrated that the scaffolds containing 50% PG possess the optimal cell compatibility, adhesion and proliferation properties. The fabricated PG/PVA cell culture scaffolds are potentially appropriate for wound dressing and cell culture applications in biomedicine.
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Affiliation(s)
- Alireza Allafchian
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of Technology, Isfahan 84156-83111, Iran; Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Hamid Reza Masmouei
- Research Institute for Nanotechnology and Advanced Materials, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Seyed Amir Hossein Jalali
- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan 84156-83111, Iran; Department of Natural Resources, Isfahan University of Technology, Isfahan 84156-83111, Iran
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17
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Geoenvironmental Application of Novel Persian Gum Biopolymer in Sandy Soil Stabilization. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-022-06645-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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18
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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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19
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Physical and oxidative stability of emulsions treated with bitter almond gum–soy protein isolate Maillard conjugates. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112352] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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20
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Cortez-Trejo M, Gaytán-Martínez M, Reyes-Vega M, Mendoza S. Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Aminizadeh M, Rahimi A, Sohrabi F, Kavoosi G. Development of antioxidant materials based on Persian gum and Zataria essential oil: Modulation of superoxide-producing and nitric oxide-producing enzymes in wheat seedlings. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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22
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Saeidy S, Petera B, Pierre G, Fenoradosoa TA, Djomdi D, Michaud P, Delattre C. Plants arabinogalactans: From structures to physico-chemical and biological properties. Biotechnol Adv 2021; 53:107771. [PMID: 33992708 DOI: 10.1016/j.biotechadv.2021.107771] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 04/10/2021] [Accepted: 05/08/2021] [Indexed: 01/02/2023]
Abstract
Arabinogalactans (AGs) are plant heteropolysaccharides with complex structures occasionally attached to proteins (AGPs). AGs in cell matrix of different parts of plant are freely available or chemically bound to pectin rhamnogalactan. Type I with predominantly β-d-(1 → 4)-galactan and type II with β-d-(1 → 3) and/or (1 → 6)-galactan structural backbones construct the two main groups of AGs. In the current review, the chemical structure of AGs is firstly discussed focusing on non-traditional plant sources and not including well known industrial gums. After that, processes for their extraction and purification are considered and finally their techno-functional and biological properties are highlighted. The role of AG structure and function on health advantages such as anti-tumor, antioxidant, anti-ulcer- anti-diabetic and other activites and also the immunomodulatory effects on in-vivo model systems are overviewed.
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Affiliation(s)
- S Saeidy
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - B Petera
- Faculté des Sciences de l'Université d'Antsiranana, BP O 201 Antsiranana, Madagascar; Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - G Pierre
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France
| | - T A Fenoradosoa
- Faculté des Sciences de l'Université d'Antsiranana, BP O 201 Antsiranana, Madagascar
| | - Djomdi Djomdi
- Department of Renewable Energy, National Advanced School of Engineering of Maroua, University of Maroua, Cameroon
| | - P Michaud
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France.
| | - C Delattre
- Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France; Institut Universitaire de France (IUF), 1 rue Descartes, 75005 Paris, France
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23
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Sadeghi F, Kadkhodaee R, Emadzadeh B, Nishinari K. Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106455] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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24
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Beirami-Serizkani F, Hojjati M, Jooyandeh H. The effect of microbial transglutaminase enzyme and Persian gum on the characteristics of traditional kefir drink. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104843] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Zibaei R, Hasanvand S, Hashami Z, Roshandel Z, Rouhi M, Guimarães JDT, Mortazavian AM, Sarlak Z, Mohammadi R. Applications of emerging botanical hydrocolloids for edible films: A review. Carbohydr Polym 2020; 256:117554. [PMID: 33483057 DOI: 10.1016/j.carbpol.2020.117554] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 12/18/2020] [Accepted: 12/18/2020] [Indexed: 11/28/2022]
Abstract
In recent years, many studies have been conducted on the production of edible films from emerging gums, which are mostly made from botanical sources. However, each one interacts differently with the film compounds, producing films with different properties that may improve or hinder their utilization in food packaging. Therefore, the aim of this review was to investigate and compare the physical, mechanical, thermal and structural properties of edible films produced with these emerging gums. The results of this review showed that it is possible to produce edible films with desirable physical, mechanical and thermal properties by optimizing the amounts and type of compounds in film formulations such as plasticizers, nanoparticles, lipid compounds, crosslinkers and combination of gums with other biopolymers. The future trends of this research include the deepening of knowledge to understand the molecular structures of emerging gums and to address the shortcomings of films based on these gums for their industrial-scale application in food packaging.
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Affiliation(s)
- Rezvan Zibaei
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Sara Hasanvand
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Hashami
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Zahra Roshandel
- Students Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Milad Rouhi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Jonas de Toledo Guimarães
- Department of Food Technology, Faculty of Veterinary Medicine, Federal Fluminense University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Sarlak
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Mohammadi
- Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
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26
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Emamverdian P, Moghaddas Kia E, Ghanbarzadeh B, Ghasempour Z. Characterization and optimization of complex coacervation between soluble fraction of Persian gum and gelatin. Colloids Surf A Physicochem Eng Asp 2020. [DOI: 10.1016/j.colsurfa.2020.125436] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Optimizing the properties of Zodo gum and examining its potential for amino acid binding by periodate oxidation. Int J Biol Macromol 2020; 167:1517-1526. [PMID: 33217461 DOI: 10.1016/j.ijbiomac.2020.11.106] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/12/2020] [Accepted: 11/15/2020] [Indexed: 11/21/2022]
Abstract
In this study, the Zodo gum exudated by Amygdalus scoparia spach underwent the periodate oxidation process for chemical modification and the formation of dialdehyde groups. Modification of the Zodo gum properties was done using the periodate oxidation method, response surface methodology (RSM) and central composite design (CCD), with 4 factors of sodium periodate volume (6.4-19.2 mL), temperature (35-55 °C), pH (3-5) and time (2-4 h). Dialdehyde Zodo gum (DZG) was produced by controlling test variables and measuring some responses including dialdehyde content and efficacy, in addition to evaluating the rheological parameters. Quadratic, linear polynomial equations were then fitted with the insignificant Lack of fit and high R2 to address the relationship between the mentioned variables and responses. Optimal test conditions, including pH = 3.9, T = 43 °C and Time = 3.5 h, were also determined for the production of DZG10, DZG20 and DZG30 samples. The results of 1H-13C NMR, FTIR and determination of the aldehyde content indicated the formation of dialdehyde groups in equilibrium with the dominant hemiacetal form. The AFM study of the DZG30 sample also showed over-oxidation and depolymerization, which could be associated with increased hydrophobic properties and the reduced viscosity. Although the DZG30 sample had the highest amount of the dialdehyde factor group with the tendency to combine with the amino group of proteins, DZG10 and DZG20 samples could be recommended for industrial applications due to the nonoccurrence of overoxidation.
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28
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Raoufi N, Kadkhodaee R, Fang Y, Phillips GO. pH-Induced structural transitions in whey protein isolate and ultrasonically solubilized Persian gum mixture. ULTRASONICS SONOCHEMISTRY 2020; 68:105190. [PMID: 32485628 DOI: 10.1016/j.ultsonch.2020.105190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 05/08/2020] [Accepted: 05/25/2020] [Indexed: 06/11/2023]
Abstract
The present work evidently reports that ultrasonic depolymerization strongly enhanced complex coacervation between Persian gum (PG) and whey protein isolate (WPI). PG was sonicated at 60 °C, operating frequency of 20 kHz and nominal power output of 800 W for various times followed by mixing with WPI. Acid-induced interaction between the two biopolymers was studied by turbidity, light scattering, zeta potential and viscosity measurements over a wide pH range. Sonication of intact PG (IPG) for 10 min considerably reduced the molecular weight from 4.12 × 106 to 0.76 × 106 g/mol. Besides, ultrasonic fragmentation of water insoluble fraction of PG drove protein containing chains into the soluble phase. Sonicated PG (SPG) was shown to be more flexible with higher number of carboxyl groups available for electrostatic interaction with WPI, such that the complete neutralization did not occur even at protein to polysaccharide ratio of 50: 1. Additionally, scattered light intensity and viscosity measurements revealed two maxima in the pH ranges of 4.4-4.85 and 3.27-4.0, being highly intense for the gum sonicated for 10 min and longer. Considering the pH-behavior of WPI components, the former peak was related to interpolymer complex formation between β-lactoglobulin and long chain fraction of SPG, while the latter was attributed to intrapolymer association of α-lactalbumin with the short chain oligosaccharides arising from ultrasonic degradation of PG.
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Affiliation(s)
- Nassim Raoufi
- School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou 310018, PR China; Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Rassoul Kadkhodaee
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
| | - Yapeng Fang
- Glyn O. Phillips Hydrocolloid Research Centre, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, PR China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Glyn O Phillips
- Phillips Hydrocolloid Research Ltd, 2 Plymouth Drive, CF15 8BL Radyr, Cardiff, UK.
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29
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Ghasemzadeh H, Modiri F. Application of novel Persian gum hydrocolloid in soil stabilization. Carbohydr Polym 2020; 246:116639. [DOI: 10.1016/j.carbpol.2020.116639] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 10/24/2022]
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30
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Hadian M, Labbafi M, Hosseini SMH, Safari M, Vries RD. A deeper insight into the characteristics of double-layer oil-in-water emulsions stabilized by Persian gum and whey protein isolate. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2020.1816178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Mohammad Hadian
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | | | - Mohammad Safari
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Renko de Vries
- Physical Chemistry and Soft Matter, Wageningen University and Research, Wageningen, the Netherlands
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31
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Pak ES, Ghaghelestani SN, Najafi MA. Preparation and characterization of a new edible film based on Persian gum with glycerol plasticizer. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3284-3294. [PMID: 32728277 PMCID: PMC7374533 DOI: 10.1007/s13197-020-04361-1] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2019] [Accepted: 03/18/2020] [Indexed: 11/26/2022]
Abstract
A new type of biodegradable film was formulated and characterized when based on the water-soluble-phase of Persian gum (SPG). The edible film was formulated optimally by using different concentrations of SPG (2.0, 2.5, 3.0, 3.5 and 4%) and glycerol as plasticizer (25, 35, and 35% based on dried SPG). Further examinations involved evaluating the manufactured films in terms of the barrier and physical properties, mechanical qualities, optical indices, microstructural properties and Fourier transform. The results showed that the increase in SPG and plasticizer content caused increases in thickness, moisture uptake, water vapor permeability and density of films (p < 0.05). Water solubility increased in response to higher concentrations of glycerol but decreased by higher amounts of dry matter (p < 0.05). The highest levels of the tensile strength (59.95%) and elongation at break (40.3 MPa) were obtained by SPG (3.5%) + 35% glycerol treatment. The L*, a* and opacity values decreased, while there was an increase in the b* value, as a result of increasing the plasticizer content (p < 0.05). A reduction occurred in the L* value of films, while the a* and b* values increased when using higher amounts of dry matter (p < 0.05). By analyzing the samples with field emission scanning electron microscopy, no cracks were observed on films when the contents of glycerol and dry matter were higher than 30% and 2.5%, respectively. The findings demonstrated that creating edible films from SPG can be an effective approach to the production of edible films.
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Affiliation(s)
- Elahe Saravani Pak
- Food Science and Technology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, 98615-538 Islamic Republic of Iran
| | - Sara Najafi Ghaghelestani
- Plant Physiology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, Islamic Republic of Iran
| | - Mohammad Ali Najafi
- Food Science and Technology Department, Faculty of Agriculture, University of Zabol, Bonjar Ave, Zabol, 98615-538 Islamic Republic of Iran
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32
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Gharanjig H, Gharanjig K, Farzi G, Hosseinnezhad M, Jafari SM. Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins. Int J Biol Macromol 2020; 164:3349-3360. [PMID: 32882277 DOI: 10.1016/j.ijbiomac.2020.08.218] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/23/2020] [Accepted: 08/28/2020] [Indexed: 02/07/2023]
Abstract
This study aimed to characterize novel complex coacervates based on Zedo gum and cress seed gum as natural polysaccharides with gelatin (type-A and type-B) as potential wall materials for encapsulation of anthocyanins. The coacervates were prepared under optimum conditions (pH and gum to gelatin ratio), freeze-dried, and the resulted powders were analyzed in terms of thermal stability, morphology, and molecular interactions. The thermogravimetric analysis revealed that molecular interaction between polysaccharides and gelatins led to enhance the thermal stability of gums. The morphology of coacervates showed that while ZG-gelatin and CSG-gelatin coacervates resulted in cubic and irregular particles, freeze-drying severely changed the morphology of coacervates. Moreover, SEM images at lower magnification showed big voids for lyophilized coacervates, while SEM images confirmed a compact and dense microstructure of coacervates at higher magnification and BET method. Also, the molecular interaction of polysaccharides and gelatin in aqueous media was assessed using Raman spectroscopy. Furthermore, findings showed that the type-A of gelatin is a more suitable protein to form coacervates with polysaccharides. In the next step, natural anthocyanins from barberry were encapsulated by proposed coacervates as wall material. The encapsulated extract had elevated thermal stability and showed a lower degradation rate.
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Affiliation(s)
- Hamid Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran
| | - Kamaladin Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran; Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran 16765-654, Iran.
| | - Gholamali Farzi
- Department of Materials and Polymer Engineering, Faculty of Engineering, Hakim Sabzevari University, P.O. Box 397, Sabzevar, Iran
| | - Mozhgan Hosseinnezhad
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran; Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran 16765-654, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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33
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Gharanjig H, Gharanjig K, Hosseinnezhad M, Jafari SM. Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin. Int J Biol Macromol 2020; 148:31-40. [DOI: 10.1016/j.ijbiomac.2020.01.115] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 12/26/2019] [Accepted: 01/11/2020] [Indexed: 01/10/2023]
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34
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Khodaei D, Oltrogge K, Hamidi-Esfahani Z. Preparation and characterization of blended edible films manufactured using gelatin, tragacanth gum and, Persian gum. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108617] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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35
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Yekta M, Ansari S. Jujube mucilage as a potential stabilizer in stirred yogurt: Improvements in the physiochemical, rheological, and sensorial properties. Food Sci Nutr 2019; 7:3709-3721. [PMID: 31763020 PMCID: PMC6848840 DOI: 10.1002/fsn3.1230] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Revised: 08/19/2019] [Accepted: 08/31/2019] [Indexed: 11/07/2022] Open
Abstract
Here, the mucilage of jujube was extracted and used as a natural stabilizer in the production of stirred yogurt. Yogurts were enriched with different concentrations of jujube mucilage (i.e., 0, 0.1, 0.15, and 0.2%), and their physical, chemical and sensory attributes were analyzed during 21 days of storage at 4°C. The results showed that the protein and fat contents of the yogurts were not significantly different compared with each other, while higher ash contents were obtained in yogurts which contained higher concentrations of the mucilage. The acidity and proteolysis of the stirred yogurts were enhanced in the presence of mucilage, and they exhibited lower concentrations of diacetyl and acetaldehyde, although the differences were not significant among the samples of different treatments. The storage time had adverse and direct effects on the amounts of acetaldehyde and diacetyl, respectively. The effects of storage time and the presence of jujube mucilage in yogurts caused a significant decrease in the percentage of syneresis, while their viscosity and WHC values increased. The magnitudes of dynamic moduli (G, G''), complex viscosity (η*), and loss tangent (tan δ) of stirred yogurts increased by increasing the concentration of jujube mucilage. The yogurts which had been enriched with mucilage were preferred slightly less by tasters during the storage period, but these differences did not amount to a statistical significance. Generally, the results of the present study showed that the jujube mucilage can be potentially used as a natural stabilizer in stirred yogurt.
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Affiliation(s)
- Mandana Yekta
- Department of Food Science and TechnologyIslamic Azad UniversityKazerunIran
| | - Sara Ansari
- Department of Food Science and TechnologyIslamic Azad UniversityKazerunIran
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36
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Zavareze EDR, Kringel DH, Dias ARG. Nano-scale polysaccharide materials in food and agricultural applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:85-128. [PMID: 31151729 DOI: 10.1016/bs.afnr.2019.02.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers.
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Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
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37
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Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study. Int J Biol Macromol 2019; 125:17-26. [DOI: 10.1016/j.ijbiomac.2018.12.051] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 11/30/2018] [Accepted: 12/03/2018] [Indexed: 12/18/2022]
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38
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The surface characteristics of biopolymer-coated tomato and cucumber epicarps: effect of guar, Persian and tragacanth gums. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9996-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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Sedaghat Doost A, Muhammad DRA, Stevens CV, Dewettinck K, Van der Meeren P. Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.050] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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