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Wan Y, Xu Z, Zhu S, Zhou Y, Lü X, Shan Y. Dynamic changes in the aggregation-depolymerization behavior of Ovomucin-Complex and its binding to urease during in vitro simulated gastric digestion. Int J Biol Macromol 2024; 270:132295. [PMID: 38735615 DOI: 10.1016/j.ijbiomac.2024.132295] [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: 02/27/2024] [Revised: 05/08/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
Ovomucin-Complex extracted from egg white is expected to have a barrier function similar to gastric mucin. In this study, the dynamic changes in structure, rheological properties and binding ability of Ovomucin-Complex during in vitro simulated gastric digestion were investigated. The results from HPLC and CLSM showed that extremely acidic pH (pH = 2.0) promoted Ovomucin-Complex to form aggregation. Acid-induced aggregation may hinder its binding to pepsin, thus rendering Ovomucin-Complex resistant to pepsin. Consequently, most of the polymer structure and weak gel properties of Ovomucin-Complex retained after simulated gastric digestion as verified by HPLC, CLSM and rheological measurement, although there was a small breakdown of the glycosidic bond as confirmed by the increased content of reducing sugar. The significantly reduced hydrophobic interactions of Ovomucin-Complex were observed under extremely acidic conditions and simulated gastric digestion compared with the native. Noticeably, the undigested Ovomucin-Complex after simulated gastric digestion showed a higher affinity (KD = 5.0 ± 3.2 nm) for urease - the key surface antigen of Helicobacter pylori. The interaction mechanism between Ovomucin-Complex and urease during gastric digestion deserves further studies. This finding provides a new insight to develop an artificial physical mucus barrier to reduce Helicobacter pylori infection.
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Affiliation(s)
- Yanqing Wan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Zhiman Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Shengnan Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuan Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China
| | - Yuanyuan Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, PR China.
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2
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Tosif MM, Bains A, Sridhar K, Inbaraj BS, Ali N, Dikkala PK, Kumar A, Chawla P, Sharma M. Fabrication and Characterization of Taro ( Colocasia esculenta)-Mucilage-Based Nanohydrogel for Shelf-Life Extension of Fresh-Cut Apples. Gels 2024; 10:95. [PMID: 38391425 PMCID: PMC10888338 DOI: 10.3390/gels10020095] [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: 12/02/2023] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/24/2024] Open
Abstract
Taro mucilage is a cost-effective, eco-friendly, and water-soluble edible viscous polysaccharide, which possesses diverse techno-functional properties including gelling and anti-microbial. Therefore, the objective of this study was to formulate and evaluate the efficacy of taro mucilage nanohydrogel for the shelf-life enhancement of fresh-cut apples. Taro mucilage was extracted using cold water extraction, and the yield of mucilage was found to be 2.95 ± 0.35% on a dry basis. Different concentrations of mucilage (1, 2, 3, 4, and 5%) were used to formulate the nanohydrogel. A smaller droplet size of 175.61 ± 0.92 nm was observed at 3% mucilage, with a zeta potential of -30.25 ± 0.94 mV. Moreover, FTIR data of nanohydrogel revealed the functional groups of various sugars, uronic acids, and proteins. Thermal analysis of nanohydrogel exhibited weight loss in three phases, and maximum weight loss occurred from 110.25 °C to 324.27 °C (65.16%). Nanohydrogel showed shear-thinning fluid or pseudo-plastic behavior. Coating treatment of nanohydrogel significantly reduced the weight loss of fresh-cut apples (8.72 ± 0.46%) as compared to the control sample (12.25 ± 0.78%) on the 10th day. In addition, minor changes were observed in the pH for both samples during the 10 days of storage. Titrable acidity of control fresh-cut apples measured 0.22 ± 0.05% on day 0, rising to 0.42 ± 0.03% on the 10th day, and for coated fresh-cut apples, it was observed to be 0.24 ± 0.07% on the 0th day and 0.36 ± 0.06% on 10th day, respectively. Furthermore, the total soluble solids (TSS) content of both control and coated fresh-cut apples measured on the 0th day was 11.85 ± 0.65% and 12.33 ± 0.92%, respectively. On the 10th day, these values were significantly increased (p < 0.05) to 16.38 ± 0.42% for the control and 14.26 ± 0.39% for the coated sliced apples, respectively. Nanohydrogel-coated fresh-cut apples retained antioxidant activity and vitamin C content as compared to the control sample. Taro mucilage nanohydrogel-based edible coating showed distinct anti-microbial activity against psychrotrophic, aerobic, and yeast molds. In summary, taro mucilage nanohydrogel can be used as a cost-effective natural coating material for the shelf-life enhancement or freshness maintenance of fresh-cut apples.
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Affiliation(s)
- Mansuri M Tosif
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara 144411, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
| | | | - Nemat Ali
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Praveen Kumar Dikkala
- College of Food Science and Technology, Acharya NG Ranga Agricultural University, Pulivendula 516390, India
| | - Ankur Kumar
- Department of Basic and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131028, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
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3
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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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Mutlu S, Kopuk B, Palabiyik I. Effect of Cold Atmospheric Pressure Argon Plasma Jet Treatment on the Freeze-Dried Mucilage of Chia Seeds ( Salvia hispanica L.). Foods 2023; 12:foods12081563. [PMID: 37107358 PMCID: PMC10137730 DOI: 10.3390/foods12081563] [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: 02/26/2023] [Revised: 03/25/2023] [Accepted: 04/03/2023] [Indexed: 04/29/2023] Open
Abstract
In the present study, the effects of the treatment of chia seeds with a cold atmospheric pressure plasma jet (CP) using argon as a working gas for different times (30, 60, and 120 s) on the rheological, structural, and microstructural properties of the freeze-dried mucilages at -54 °C were investigated. All mucilage gels showed pseudoplastic flow behavior, and CP treatment of chia seeds increased the viscosity of mucilages, probably due to the cross-linking between polymer molecules. The dynamic rheological analysis revealed that all mucilages were elastic gels and that CP treatment improved the elastic properties in a treatment time-dependent manner. Large amplitude oscillatory shear (LAOS) results showed that freeze-dried mucilages showed Type I strain-thinning behavior. Similar to small amplitude oscillatory shear (SAOS) results, CP treatment has affected and improved the large deformation behavior of mucilages depending on treatment time. Meanwhile, Fourier transform infrared spectroscopy (FTIR) revealed the incorporation of hydroxyl groups onto the surface and the formation of C-O-C glycosidic bonds during plasma treatment. Scanning electron microscope (SEM) micrographs showed the formation of denser structures with CP treatment time. Regarding color properties, CP treatment decreased the lightness values of mucilages. Overall, this study showed that CP is an effective way to modify both the SAOS and LAOS properties of freeze-dried chia mucilage and improve viscosity.
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Affiliation(s)
- Sebnem Mutlu
- Edirne Food Control Laboratory Directorate, 22100 Edirne, Türkiye
| | - Berkay Kopuk
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
| | - Ibrahim Palabiyik
- Department of Food Engineering, Faculty of Agriculture, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye
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Marand SA, Almasi H, Amjadi S, Alamdari NG, Salmasi S. Ixiolirion tataricum mucilage/chitosan based antioxidant films activated by free and nanoliposomal fennel essential oil. Int J Biol Macromol 2023; 230:123119. [PMID: 36603723 DOI: 10.1016/j.ijbiomac.2022.123119] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/19/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023]
Abstract
Ixiolirion tataricum mucilage (ITM) was characterized and applied in fabrication of ITM/chitosan (CH) blend films activated by Foeniculum vulgare essential oil (FEO) in free and nanoliposomal forms. Uniform smooth surface structure, viscoelastic solid-like behavior and Newtonian nature of ITM were confirmed by morphological and rheological analyses. The prepared FEO nanoliposomes (FEO-NLPs) showed desirable properties in terms of particle size (57.2 nm), polydispersity index (0.243), zeta-potential (-17.6 mV), and encapsulation efficiency (85.2 %). The enhancing effects of FEO-NLPs and the adverse effects of free FEO on the crystalline, morphological and structural properties of films were confirmed by XRD, FE-SEM and ATR-FTIR tests. FEO-NLPs loaded films had better mechanical, thermal, water and gas barrier and antioxidant properties than neat film. Analysis also indicated the high controlled release of FEO from the films containing the nanoliposomal form of FEO. The films containing free FEO showed higher antibacterial activity against E. coli and S. aureus in comparison with FEO-NLPs loaded ones. The results showed the potential of FEO-NLPs loaded ITM/CH films for antioxidant food packaging applications.
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Affiliation(s)
- Sina Ardebilchi Marand
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Hadi Almasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran.
| | - Sajed Amjadi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Nima Ghadiri Alamdari
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
| | - Sorour Salmasi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, P.O. Box 57561-51818, Iran
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Rostamabadi MM, Falsafi SR, Nishinari K, Rostamabadi H. Seed gum-based delivery systems and their application in encapsulation of bioactive molecules. Crit Rev Food Sci Nutr 2022; 63:9937-9960. [PMID: 35587167 DOI: 10.1080/10408398.2022.2076065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Now-a-days, the food/pharma realm faces with great challenges for the application of bioactive molecules when applying them in free form due to their instability in vitro/in vivo. For promoting the biological and functional properties of bioactive molecules, efficient delivery systems have played a pivotal role offering a controlled delivery and improved bioavailability/solubility of bioactives. Among different carbohydrate-based delivery systems, seed gum-based vehicles (SGVs) have shown great promise, facilitating the delivery of a high concentration of bioactive at the site of action, a controlled payload release, and less bioactive loss. SGVs are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components. Here, we offer a comprehensive overview of seed gum-based nano- and microdevices as delivery systems for bioactive molecules. We have a focus on structural/functional attributes and health-promoting benefits of seed gums, but also strategies involving modification of these biopolymers are included. Diverse SGVs (nano/microparticles, functional films, hydrogels/nanogels, particles for Pickering nanoemulsions, multilayer carriers, emulsions, and complexes/conjugates) are reviewed and important parameters for bioactive delivery are highlighted (e.g. bioactive-loading capacity, control of bioactive release, (bio)stability, and so on). Future challenges for these biopolymer-based carriers have also been discussed. HighlightsSeed gum-based polymers are promising materials to design different bioactive delivery systems.Seed gum-based delivery systems are particles, fibers, complexes, conjugates, hydrogels, etc.Seed gum-based vehicles are potent structures to promote the bioavailability, beneficial properties, and in vitro/in vivo stability of bioactive components.
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Affiliation(s)
- Mohammad Mahdi Rostamabadi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Seid Reza Falsafi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloid Research Centre, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan, China
- Food Hydrocolloid International Science and Technology, Cooperation Base of Hubei Province, Hubei University of Technology, Wuhan, China
| | - Hadis Rostamabadi
- Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
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7
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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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8
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Wang H, Zhang Y, Ren S, Pei J, Li Z. Athermal concentration of apple juice by forward osmosis: Process performance and membrane fouling propensity. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.11.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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9
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Hydrodynamic alignment and self-assembly of cationic lignin polymers made of architecturally altered monomers. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.127437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Ribes S, Estarriaga R, Grau R, Talens P. Physical, sensory, and simulated mastication properties of texture-modified Spanish sauce using different texturing agents. Food Funct 2021; 12:8181-8195. [PMID: 34291785 DOI: 10.1039/d1fo00742d] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study aims to evaluate the colour texture, flow, viscoelastic, sensory, and simulated mastication properties, in the presence and absence of artificial saliva, of texture-modified Spanish sauce at different temperatures (25 °C, 37 °C and/or 55 °C). Sauce texture was modified using five hydrocolloids (modified starch (MS), guar gum (GG), tara gum (TG), sodium carboxymethylcellulose (CMC), and chia seed mucilage (CSM) as an alternative texturing agent), achieving two well-differentiated consistencies: honey-like and pudding-like. The MS, GG, TG and CSM sauces showed greater consistency, firmness, stiffness, and resistance to flow than the CMC samples. Furthermore, the internal structure of CMC sauces was the most affected by temperature changes. The addition of saliva decreased the apparent viscosity, consistency, and adhesiveness of the sauces. Among the samples studied, the GG and CSM texture-modified sauces would be suitable for dysphagic patients because of their good elasticity, relatively high resistance to deformation and structural stability, as well as better resistance to salivary α-amylase action. However, CSM sauces obtained the lowest sensory attribute scores. This work opens the door to the use of CSM as a texturing agent and demonstrates the importance of considering not only the hydrocolloid type and consistency level, but also the administration temperature of dysphagia-oriented products. Selecting a suitable texturing agent is of great importance for safe and easy swallowing by dysphagic patients.
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Affiliation(s)
- Susana Ribes
- Departamento Tecnología de Alimentos, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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11
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López-Ortiz A, Pacheco Pineda IY, Méndez-Lagunas LL, Balbuena Ortega A, Guerrero Martínez L, Pérez-Orozco JP, Del Río JA, Nair PK. Optical and thermal properties of edible coatings for application in solar drying. Sci Rep 2021; 11:10051. [PMID: 33980878 PMCID: PMC8115689 DOI: 10.1038/s41598-021-88901-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Accepted: 04/19/2021] [Indexed: 12/04/2022] Open
Abstract
Solar drying is a sustainable process that may impact the quality of dried food. This is because, pigments contained in food are sensitive to sunlight, and exposure to ultraviolet radiation can affect them. We applied biopolymer-based coatings on strawberry, from hydro-colloidal solutions of Opuntia ficus indica-mucilage, fenugreek, xanthan gum, gum Arabic, and guar gum to evaluate their potential use as UV filters for solar drying of food. Thermal properties and the optical transmittance, absorbance and reflectance of the coatings were measured to assess their influence on food-sunlight interaction. During the drying experiments, the moisture content, total anthocyanins (TA), and total phenolic compounds (TPC) were measured. Optical and thermal properties are influenced by the biopolymer-based coatings. Also, the optical properties are influenced by the coating thickness. The differences in optical and thermal properties influence the drying process. Differences exist in the drying rate for strawberry slices with coating, compared with those without the coatings. In general, the TA and TPC content in the product are better preserved under solar drying than in control experiments done in a drying oven. A partial transmittance of solar UV radiation is recommended to obtain increased TA and TPC contents in the dried product.
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Affiliation(s)
- A López-Ortiz
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico.
| | - I Y Pacheco Pineda
- Instituto Tecnológico de Zacatepec, Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Morelos, 62780, Mexico
| | - L L Méndez-Lagunas
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Oaxaca, 71230, Mexico
| | - A Balbuena Ortega
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico
| | - Laura Guerrero Martínez
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico
| | - J P Pérez-Orozco
- Instituto Tecnológico de Zacatepec, Departamento de Ingeniería Química y Bioquímica, Tecnológico Nacional de México, Morelos, 62780, Mexico
| | - J A Del Río
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico
| | - P K Nair
- Instituto de Energías Renovables, Universidad Nacional Autónoma de México, Morelos, 62580, Mexico.
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12
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Ma F, Li X, Ren Z, Särkkä-Tirkkonen M, Zhang Y, Zhao D, Liu X. Effects of concentrations, temperature, pH and co-solutes on the rheological properties of mucilage from Dioscorea opposita Thunb. and its antioxidant activity. Food Chem 2021; 360:130022. [PMID: 33984568 DOI: 10.1016/j.foodchem.2021.130022] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/28/2021] [Accepted: 05/03/2021] [Indexed: 01/27/2023]
Abstract
The mucilage from Dioscorea opposita (DOM) dispersions presented shear-thinning behaviour that well fitted to the Power Law model. The effects of different concentrations (2%-10% w/v), temperatures (25-80 °C), pH (3.0-9.0), freeze-thaw conditions (thawed at 25 °C and 4 °C), co-salts (KCl and CaCl2) and co-sugars (sucrose, fructose and mannose) on the rheological properties were investigated. Generally, higher concentrations, neutral pH, Ca2+ and sugars increased the viscosity of DOM, while increasing temperature (25-65 °C) had opposite effects. The results suggested that cross-linked networks exist in DOM, and viscosity changes may be related to the ionisation of carboxyl groups, structural changes and enhancement/reduction of molecular interactions. Particularly, Ca2+ could interact with uronic acids of two or more polysaccharide molecules, modify the network-structure through cross-linking with carboxyl groups, and enhance the stronger carboxylate-cation2+-carboxylate interactions. Therefore, DOM is suitable for food applications as thickening or gelling agents in aqueous solutions.
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Affiliation(s)
- Fanyi Ma
- Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China
| | - Xiaojing Li
- Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China
| | - Zeyue Ren
- Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China
| | | | - Yun Zhang
- Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China.
| | - Dongbao Zhao
- Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China
| | - Xiuhua Liu
- Key Laboratory of Natural Medicine and Immuno-Engineering of Henan Province, Henan International Joint Laboratory of Medicinal Plants Utilization, School of Pharmacy, School of Life Sciences, Henan University, Kaifeng 475004, China.
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13
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Athermal forward osmosis process for the concentration of liquid egg white: Process performance and improved physicochemical property of protein. Food Chem 2020; 312:126032. [PMID: 31874408 DOI: 10.1016/j.foodchem.2019.126032] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 11/25/2019] [Accepted: 12/05/2019] [Indexed: 11/23/2022]
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Extractions and rheological properties of polysaccharide from okra pulp under mild conditions. Int J Biol Macromol 2020; 148:510-517. [DOI: 10.1016/j.ijbiomac.2020.01.163] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 01/16/2020] [Accepted: 01/16/2020] [Indexed: 12/17/2022]
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Edible Films Based on Black Chia (Salvia hispanica L.) Seed Mucilage Containing Rhus microphylla Fruit Phenolic Extract. COATINGS 2020. [DOI: 10.3390/coatings10040326] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Functional films based on black chia (Salvia hispanica L.) seed mucilage (BCm) containing Rhus microphylla (Rm) fruit phenolic extract were built and characterized. A hydro-alcohol extract (HAE) of Rm was incorporated as the bioactive agent due to its noteworthy phenolic profile, and good antioxidant and antifungal activities. The effects of the BCm concentration (0.2% and 0.4%, w/v), HAE incorporation, and their interaction with glycerol (1.0%, w/v) and calcium chloride (0.05%, w/v) on the films’ physicochemical properties were evaluated. The filmogenic solutions successfully fitted to the Herschel–Bulkley model (R2 < 0.999), exhibiting a pseudoplastic and shear thinning character, typical of polymer solutions. Interestingly, their rheological properties were not (p > 0.05) changed by the HAE addition, but their surface tension was enhanced (p < 0.05), which could favor their coating ability. The polyanionic nature of the systems (zeta potential-Zp values from −26.9 to −33.3 mV) allowed them to interact with Ca2+ cations, thus forming stable and resistant films. All the films showed low water solubility (15.0% to 22.3%) and high permeability (3.7 to 4.0 × 10−10 g m−1 s−1 Pa−1), as well as high biodegradability (moisture content from 66.0% to 80.9%); although the moisture content was reduced (p < 0.05) with HAE addition. The combination of higher BCm ratio and HAE addition (BCm0.4+Rm) led to a more resistant, thick, opaque, and dark film compared with the others obtained. This study reveals the BCm-based films’ potential, highlighting those with HAE, representing a novel alternative to improve the quality of food products.
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Ye J, Hua X, Zhao Q, Zhao W, Chu G, Zhang W, Yang R. Chain conformation and rheological properties of an acid-extracted polysaccharide from peanut sediment of aqueous extraction process. Carbohydr Polym 2019; 228:115410. [PMID: 31635751 DOI: 10.1016/j.carbpol.2019.115410] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/21/2019] [Accepted: 09/29/2019] [Indexed: 12/20/2022]
Abstract
A polysaccharide (PPS) in peanut sediment of aqueous extraction process was obtained at pH4.0, purified via anion-exchange chromatography. The composition, chain conformation and rheological properties were investigated. PPS mainly consisted of arabinose, galacturonic acid, xylose, and rhamnose. The intrinsic viscosity [η] was 0.71 dL/g in 0.1 M NaNO3 solution. The weight-average molar mass Mw and polydispersity index were 3.77 × 105 g/mol and 1.25, suggesting high homogeneity. The average radius of gyration (Rg), hydrodynamic radius (Rh), Rg/Rh ratio and conformation parameter v were 25.5, 18.2, 1.40 and 0.21, respectively, indicating compact coil chain conformation with branched structure. Molecular morphology revealed that PPS displayed chain shape comprised of spheres with a diameter range of 15-50 nm and apparent length of chains mainly ranged from 100 to 300 nm. The aggregation caused by molecular self-association enhanced with concentration increasing. Additionally, Newtonian behavior was observed at various concentrations. Increase in temperature effectively broke this behavior. 10.0 wt.% PPS possessed activation energy of 21.7 KJ/mol, was structured liquid and almost fitted Cox-Merz rule. These closely related with its conformation and molecular self-association behavior.
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Affiliation(s)
- Jianfen Ye
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Qiyan Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wei Zhao
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Guanhe Chu
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Wenbin Zhang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, 214122, Wuxi, China.
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Li H, Wang Z, Sun X, Pan C, Gao X, Liu W. Chemical and rheological properties of proteoglycans from Sarcandra glabra (Thunb.) Nakai. Int J Biol Macromol 2019; 132:641-650. [PMID: 30940591 DOI: 10.1016/j.ijbiomac.2019.03.228] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/23/2019] [Accepted: 03/29/2019] [Indexed: 01/01/2023]
Abstract
Two proteoglycans (HPP and LPP) with different ratios of protein/polysaccharide were extracted from S. glabra. The chemical compositions, relative average molecular weights, monosaccharide compositions, FT-IR spectra, and rheological properties of the two proteoglycans were determined. The results exhibited that the two proteoglycans had pseudoplastic fluids properties and displayed shear-thinning behavior. The apparent viscosity of the two proteoglycans both increased with increasing concentrations. The temperature had different effects on the viscosity of the two proteoglycans. As temperature increased from 25 to 85 °C, the viscosity of LPP descended while the HPP's viscosity rose first and then dropped slightly. The effects of CaCl2 addition on the two samples were like that of the temperature. The viscosities of HPP and LPP had different tolerances to acidity and alkalinity. HPP solution was more sensitive to pH changes due to its high protein content. The addition of sucrose increased the viscosities of samples. The modulus G' and G″ of HPP and LPP were increased with the increase of oscillation frequency, while the crossover points of G' and G″ values decreased with the increasing concentrations of HPP and LPP. The above data presented that the two proteoglycans could be promising candidates for food industries and pharmacological applications.
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Affiliation(s)
- Huan Li
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Zichen Wang
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Xuyang Sun
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China
| | - Chun Pan
- Department of Critical Care Medicine, Zhongda Hospital, Southeast University, Nanjing 210009, PR China
| | - Xiangdong Gao
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China.
| | - Wei Liu
- Jiangsu Key Laboratory of Druggability of Biopharmaceuticals, State Key Laboratory of Natural Medicines, School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, PR China.
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