A novel low-alkali konjac gel induced by ethanol to modulate sodium release

Use of ozone oxidation in combination with deacetylation for improving the structure and gelation properties of konjac glucomannan

In this study, oxidized deacetylated konjac glucomannans with different degrees of oxidation were prepared by a combination of deacetylation and ozone oxidation. Carboxyl groups were found to be introduced into the modified konjac glucomannan while acetyl groups were removed. The backbone, branched chains, and crystal structure of modified konjac glucomannan were not significantly affected. The whiteness was enhanced to 97-99 % and the thermal degradation temperature was up to 250 °C after modification. The solubility of the modified konjac glucomannan (oxidized for 60 min) was significantly increased to 84.56 % (p < 0.05), while its viscosity and swelling power were notably decreased owing to the changes in molecular weight (from 106 to 104) and functional groups. Rheological analysis showed that oxidized deacetylated konjac glucomannan has the ability to form soft-textured gels and the potential to develop dysphagia foods. Future studies should focus on the gelation mechanisms of oxidized deacetylated konjac glucomannan.

Constructing Stiff β-Sheet for Self-Reinforced Alginate Fibers

The application of alginate fibers is limited by relatively low mechanical properties. Herein, a self-reinforcing strategy inspired by nature is proposed to fabricate alginate fibers with minimal changes in the wet-spinning process. By adapting a coagulation bath composing of CaCl2 and ethanol, the secondary structure of sodium alginate (SA) was regulated during the fibrous formation. Ethanol mainly increased the content of β-sheet in SA. Rheological analysis revealed a reinforcing mechanism of stiff β-sheet for enhanced modulus and strength. In combination with Ca2+ crosslinking, the self-reinforced alginate fibers exhibited an increment of 39.0% in tensile strength and 71.9% in toughness. This work provides fundamental understanding for β-sheet structures in polysaccharides and a subsequent self-reinforcing mechanism. It is significant for synthesizing strong and tough materials. The self-reinforcing strategy involved no extra additives and preserved the degradability of the alginate. The reinforced alginate fibers exhibited promising potentials for biological applications.

Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties

The influence of RG-I domains on high methoxyl pectin (HMP) sugar-acid gel properties has rarely been reported. In our work, HMP was modified by enzymatic de-esterification and degradation of RG-I domains to compare and analyze the relationship between the structure and final sugar-acid gel properties. The results showed that the degree of esterification (DE) of REP (pectin degraded by rhamnosidase) and GEP (pectin debranched by galactosidase) was the same as that of untreated HMP, whereas the DE of PMEP (pectin de-esterified by pectin methyl esterase) decreased from 59.63 % to 54.69 %. The monosaccharide composition suggested no significant changes in the HG and RG-I structural domains of PMEP. In contrast, the percentage of RG-I structural domains of REP and GEP dropped from 37 % to about 28 %, accompanied by a reduction in the proportion of the RG-I backbones and side chains. The rheological characterization of sugar-acid gels demonstrated an enhanced gel grade for PMEP and a weakened one for REP and GEP. Moreover, we constructed a correlation relationship between the fine structure of pectin and the properties of the sugar-acid gels, confirming the critical contribution of the RG-I region (especially the neutral sugar side chains) to the HMP sugar-acid gels.

A pH-sensitive hydrogel based on carboxymethylated konjac glucomannan crosslinked by sodium trimetaphosphate: Synthesis, characterization, swelling behavior and controlled drug release

The pH-sensitive hydrogel consisting of carboxymethylated konjac glucomannan (CMKGM) and sodium trimetaphosphate (STMP) was prepared for a potential intestinal targeted delivery system. Both the CMKGM and the CMKGM hydrogel were characterized by FT-IR spectra, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The Congo red and atomic force microscope (AFM) results showed a coil-to-helix transition of CMKGM in alkaline conditions with the degree of substitution (DS) increased from 0.20 to 0.49. Rheological measurements indicated that the DS and the STMP content collectively influence the mechanical stiffness and swelling properties of the obtained hydrogels. In addition, the swelling behavior of the hydrogels revealed that they were sensitive to pH value changes and were following a Korsmeyer-Peppas gastrointestinal release behavior, indicating that the release was controlled by non-Fickian diffusion. Furthermore, all the results suggested that the prepared pH-sensitive hydrogel may serve as a potential biomaterial for the intestine-targeted delivery system.

Efficient and accurate multi-scale simulation for viscosity mechanism of konjac glucomannan colloids

The viscosity is a foundational parameter of biomacromolecule in the food industry. The viscosity of macroscopic colloids is closely related to the dynamical behaviors of mesoscopic biomacromolecule clusters, which are difficult to be investigated at molecular resolution by common methods. In this study, based on experimental data, multi-scale simulations combining microscopic molecular dynamics simulation, mesoscopic Brownian dynamics simulation, and macroscopic flow field construction were used to investigate the dynamical behaviors of mesoscopic clusters of konjac glucomannan (KGM) colloids (~500 nm) over a long time (~100 ms). Numerical statistical parameters of the mesoscopic simulation of macroscopic clusters were proposed and proved to represent the viscosity of colloids. Based on the intermolecular interaction and macromolecular conformation, the mechanism of the shear thinning effect was revealed as both the regular arrangement of macromolecules at low shear rates (<100 s^-1) and structural collapse of macromolecules at high shear rates (>500 s^-1). Then, the effect of molecular concentration, molecular weight, and temperature on the colloid viscosity and cluster structure of KGM colloids was investigated by experiments and simulations. This study provides a novel multi-scale numerical method and insight into the viscosity mechanism of biomacromolecule.

Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel

To improve the gelling property of konjac gum (KGM) and enhance the application value of Abelmoschus manihot (L.) medic gum (AMG), a novel type of gel was prepared using KGM and AMG in this study. The effects of AMG content, heating temperature and salt ions on the characteristics of KGM/AMG composite gels were studied by Fourier transform infrared spectroscopy (FTIR), zeta potential, texture analysis and dynamic rheological behavior analysis. The results indicated that the AMG content, heating temperature and salt ions could affect the gel strength of KGM/AMG composite gels. Hardness, springiness, resilience, G', G* and η* of KGM/AMG composite gels increased when AMG content increased from 0 to 2.0 %, but they decreased when AMG increased from 2.0 % to 3.5 %. High-temperature treatment significantly enhanced the texture and rheological properties of KGM/AMG composite gels. The addition of salt ions reduced the zeta potential absolute value and weakened the texture and rheological properties of KGM/AMG composite gels. Furthermore, the KGM/AMG composite gels could be classified as non-covalent gels. The non-covalent linkages included hydrogen bonding and electrostatic interactions. These findings would help understand the properties and formation mechanism of KGM/AMG composite gels and help improve the application value of KGM and AMG.

Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels

A facile post-gelation soaking strategy for producing low-alkaline konjac glucomannan (KGM) gels was investigated in this work. The dealkalization kinetics of soaking alkali-induced gels in citric acid (CA) solutions was determined. A comparison of sensory, textural, and water holding properties was made between untreated and post-soaking gels. Post-gelation exposure to acid took less time for lowering the gel pH at higher CA concentrations, eliminated the unattractive flavor of KGM gels and endowed them a higher hardness and breaking force. Comparatively, the whiteness of post-soaking gels was increased by 3.8%-13.1% with volume being decreased by 4.9%-8.6%, while the discrepancies were less apparent after a long-term storage. Low-alkaline gels treated by 4 g/L CA shared similar textural features with conventional KGM gels. Despite the difference in water distribution and water holding capacity of KGM gels, the syneresis of resultant low-alkaline KGM gels was not significantly affected.

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lysozyme nanoparticles (XG/Ly NPs) with kC were discussed. The viscoelasticity of Pickering emulsion gels increased significantly with the increase of kC and XG/Ly NPs. The results of temperature sweep showed that the gel formation mainly depended on the kC addition. The XG/Ly NPs addition could accelerate the formation of Pickering emulsion gels and increase its melting temperature (T_melt), which is helpful to improve the thermal stability of emulsion gels. Cryo-scanning electron microscope (Cryo-SEM) images revealed that Pickering emulsion gel has a porous network structure, and the oil droplets were well wrapped in the pores. The hardness increased significantly with the increase of XG/Ly NPs and kC. In particular, the Pickering emulsion gel hardness was up to 2.9 Newton (N) when the concentration of kC and XG/Ly NPs were 2%. The results showed that self-gelling polysaccharides, such as kC, could construct and regulate the structure and characteristics of Pickering emulsion gel. This study provides theoretical support for potential new applications of emulsion gels as functional colloids and delivery systems in the food industry.

Aggregation of konjac glucomannan by ethanol under low-alkali treatment

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Microstructure of KGM alcogels is distinct from that of normal KGM gels.

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Gel network of EAK_gel is more heterogeneous than that of EK_gel.

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Ethanol arranges the aggregation of deacetylated KGM chains.

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Both structure and function of KGM aggregates are altered by ethanol and alkali.

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Solvent quality deterioration drives the formation of low-alkali KGM alcogels.

Utilizing ethanol in konjac glucomannan (KGM) gelation has important food processing applications. Typically, ethanol positively impacts the formation of low-alkali KGM gels and dramatically changes their physical properties, but the role of ethanol on the aggregation of KGM chains and the resultant gelation is less well understood. This study presents the distinct microstructures of low-alkali KGM gels incorporating ethanol. The fibril diameter and mesh size were determined to be 262.3 ± 22.3 nm and 2.680 ± 0.035 μm in average, contributing to a higher degree of anisotropy of such a gel network. Ethanol favors intermolecular aggregation by increasing the R_g of small-sized aggregates to 2.10 nm. The FTIR and temperature-cycled rheological studies suggest there are hydrophobic interactions stabilizing the gel network with the assistance of hydrogen bonds. The spatial confinement of deacetylated KGM chains as the solvent quality deteriorates by incorporating ethanol may arrange the aggregation and induce the structural reorganization in gel formation.

Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement

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Linear to non-linear rheological responses of WEPGs were characterized.

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Gel rheological properties can be tuned by changing ethanol concentration.

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Non-linear viscoelasticity should be considered for aroma enhancement of WEPGs.

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The most relevant indicator to aroma release is e₃/e₁ under critical strain.

Whereas water–ethanol hybrid gels present an opportunity to realize aroma enhancement, translating hypothesis into practice is limited by poorly defined viscoelastic characteristics of those gels. In this work, the linear and non-linear rheological properties of water–ethanol hybrid pectin gels (WEPGs) were studied. Those WEPGs are physical gels in nature and the WEPG of 28.6% v/v ethanol differs basically from those of higher ethanol concentrations in the gel strength, resistance to deformation and non-linear properties. The retention of isopentyl acetate of WEPGs is dramatically improved by increasing the ethanol concentration to 33.3% v/v in the co-solvent system, but it is not further improved at 37.5% v/v. The cluster analysis reveals strong positive correlations between the isopentyl acetate release concentration and v₃/v₁ and absolute value of S/T ratio under 100% strain, suggesting the non-linear rheological responses of WEPGs have to be taken into account for which the enhancement of aroma is desired.

Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition

Konjac flour, mainly obtained and purified from the tubers ofAmorphophallus konjac C. Koch, yields a high molecular weight (M_w) and viscous hydrocolloidal polysaccharide: konjac glucomannan (KGM). KGM has been widely applied in the food industry as a thickening and gelation agent as a result of its unique colloidal properties of effective viscosity enhancement and thermal-irreversible gelling. This review first narrates the typical commercial KGM source species, the industrial production, and the purification process of KGM flour. The structural information on native KGM, gelation mechanisms of alkali-induced deacetylated KGM (Da-KGM) hydrogel, progress on degraded KGM derivatives, cryoprotection effect, and colloidal nutrition are highlighted. Finally, the regulatory requirements of konjac flour and KGM among different countries are briefly introduced. The fine structure and physicochemical properties of KGM can be regulated in a great range via the deacetylation or degradation reaction. Here, the relationship between the physicochemical properties, such as viscosity, solubility, gelation, and nutritional effects, of native KGM, Da-KGM, and degraded KGM derivatives was preliminary established, which would provide theoretical guidance for designing KGM-based products with certain nutritional needs.

Preparation and characterization of konjac glucomannan and gum arabic composite gel

Compounding is a safe method to avoid limitations of a singular gel. Here, composite gels were prepared with konjac glucomannan (KGM) and gum arabic (GA) and evaluated by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), water solubility index (WSI), water absorption index (WAI), texture profile analysis (TPA) and rheological analysis. The gel stratified when GA concentration ≥ 2.5%. FTIR indicated that the interactions of KGM and GA were mainly related to hydrogen bonds and acetyl groups, and the solution separated from gels only included GA and water molecules. The microstructures became denser and contained smaller holes at high GA concentrations as seen by SEM. WSI and WAI both increased with GA increasing. Hardness and springiness dropped when GA concentration increased from 0 to 2.0%, but they increased when GA increased from 2.0% to 4.0%. Rheological analysis showed the gels were non-Newtonian pseudoplastic fluids, with anti-thixotropy (GA ≤ 3.5%) and thixotropy (GA ≥ 4.0%). Furthermore, the gels could be classified as non-covalent gels, with higher gel strength at high GA concentrations. The non-covalent linkages included hydrogen bonding and hydrophobic interaction, and hydrogen bonding held the dominated status. Therefore, KGM and GA have antagonistic and synergistic effects.

Physical characterisation and stability study of formulated Chromolaena odorata gel

AIM

Formulating topical products for skin delivery has always been a challenge for pharmaceutical scientists to fulfil good formulation criteria. Despite the challenges, gel-based drug delivery offers some advantages such that it is non-invasive, painless, avoidance of the first-pass metabolism and has satisfactory patient compliance.

OBJECTIVES

In this study, Chromolaena odorata gel and quercetin gel (bioactive flavonoid compound) were successfully formulated and compared with placebo and conventional wound aid gel. The chromatographic profilling was conducted to screen the presence of phytoconstituents. Subsequently, all formulated gels were subjected to physical characteristic and stability study.

METHODS

Reverse Phase High-Performance Liquid Chromatography (RP-HPLC) of C.odorata methanolic leaves extract shows a distinct compound separation at retention time 8.4min to 34.8 min at 254nm. All gels were characterised by evaluating their rheological properties including storage modulus, loss modulus and plastic viscosity. Besides, texture analysis was performed to measure the gels' firmness, consistency, cohesiveness, and viscosity index.

RESULTS

From the observation, C. odorata gel demonstrated better spreadability as compared to the other gels, which acquired less work and favourable to be applied onto the skin. Moreover, C. odorata gel showed no changes in organoleptic properties and proven to be stable after 30 days of accelerated stability study at 40°C ± 2°C with relative humidity (RH) of 75%± 5%.

CONCLUSION

C. odorata gel has shown to be stable, reflecting the combination of materials used in the formulation, which did not degrade throughout the study. This work suggests the potential of this gel as a vehicle to deliver the active ingredients of C. odorata to the skin, which can be further explored as a topical application in antimicrobial wound management or other skin diseases study.

Cellulose and cellulose derivatives: Different colloidal states and food-related applications

Development of new sources and isolation processes has recently enhanced the production of cellulose in many different colloidal states. Even though cellulose is widely used as a functional ingredient in the food industry, the relationship between the colloidal states of cellulose and its applications is mostly unknown. This review covers the recent progress on illustrating various colloidal states of cellulose and the influencing factors with special emphasis on the correlation between the colloidal states of cellulose and its applications in food industry. The associated unique colloidal states of cellulose like high aspect ratio, crystalline structure, surface charge, and wettability not only promote the stability of colloidal systems, but also help improve the nutritional aspects of cellulose by facilitating its interactions with digestive system. Further studies are required for the rational control and improvement of the colloidal states of cellulose and producing food systems with enhanced functional and nutritional properties.