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Liang B, Feng S, Zhang X, Ye Y, Sun C, Ji C, Li X. Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition. Int J Biol Macromol 2024; 271:132512. [PMID: 38795879 DOI: 10.1016/j.ijbiomac.2024.132512] [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: 03/19/2024] [Revised: 04/24/2024] [Accepted: 05/17/2024] [Indexed: 05/28/2024]
Abstract
Emulsion micro-gels exhibit significant potential as functional ingredients for modifying food texture, replacing saturated fats, or serving as templates for the controlled release of bioactive compounds. Structural design principles are being applied more frequently to develop innovative emulsion micro-gels. In this paper, whey protein concentrate (WPC), κ-carrageenan and sodium alginate (SA) were utilized for preparing emulsion micro-gels. To reveal the regulation mechanism of the structural and physicochemical properties of emulsion micro-gels on lipid digestion, the influence of SA additions on the structural, physicochemical properties and in vitro digestion behavior of κ-carrageenan/WPC-based emulsion micro-gel were explored. The FTIR results suggest that the emulsion micro-gels are formed through non-covalent interactions. With the increase of SA addition (from 0.7 g/100 mL to 1.0 g/100 mL), the decreased mean droplet size, the increased hardness, elasticity indexes, and water holding capacity, the reduced the related peak times all indicated that the emulsion micro-gels exhibit enhanced rheological, stability, and mechanical properties. It can be concluded from the microstructure, particle size distribution of the emulsion micro-gels during simulated digestion and free fatty acid release that both κ-carrageenan/WPC-based emulsion micro-gel and κ-carrageenan/WPC/SA-based emulsion micro-gel can inhibit lipid digestion due to the ability to maintain structural stability and hindering the penetration of bile salts and lipase through the hydrogel networks. And the ability is regulated by the binding properties the gel matrix and oil droplets, which determine the structure and physicochemical properties of emulsion micro-gels. The research suggested that the structure of emulsion micro-gels can be modified to produce various lipid digestion profiles. It may be significant for certain practical application in the design of low-fat food and controlled release of bioactive agents.
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Affiliation(s)
- Bin Liang
- College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, 264025, PR China.
| | - Sisi Feng
- College of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, 264025, PR China
| | - Xirui Zhang
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Ying Ye
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, PR China.
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu normal university, Jinan, Shandong 250200, PR China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai, Shandong 264003, PR China
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Wu CL, Liao JS, Wang JM, Qi JR. Gelation behavior and mechanism of low methoxyl pectin in the presence of erythritol and sucrose: The role of co-solutes. Int J Biol Macromol 2024; 271:132261. [PMID: 38744367 DOI: 10.1016/j.ijbiomac.2024.132261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 04/08/2024] [Accepted: 05/08/2024] [Indexed: 05/16/2024]
Abstract
Co-solutes such as sucrose and sugar alcohol play a significant part in low methoxyl pectin (LMP) gelation. To explore their gelation mechanism, we investigated the gelation behavior of LMP in the presence of erythritol and sucrose with Ca2+. Results revealed that the introduction of erythritol and sucrose improved the hardness of the gels, fixed more free water, accelerated the rate of gel structuring, and enhanced the gel strength. FT-IR confirmed the reinforced hydrogen bonding and hydrophobic forces between the pectin chains after introducing co-solutes. And it could be observed clearly by SEM that the cross-linking density of gel network enhanced with co-solutes. Furthermore, gel disruption experiments suggested the presence of ionic interaction, hydrogen bonding, and hydrophobic forces in LMP gels. Finally, we concluded that the egg-box regions cross-linked only by LMP and Ca2+ were too weak to form a stable gel network structure. Adding co-solutes could increase the amount of cross-linking between pectin chains and enlarge the cross-linking zones, which favored the formation of a dense gel network by more hydrogen bonding and hydrophobic forces. Sucrose gels had superior physicochemical properties and microstructure than erythritol gels due to sucrose's excellent hydration capacity and chemical structure characteristics.
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Affiliation(s)
- Chun-Lin Wu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Guangzhou City) Biotechnology Co. Ltd., Guangzhou 510640, PR China
| | - Jin-Mei Wang
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jun-Ru Qi
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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4
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Wu CL, Liu ZW, Liao JS, Qi JR. Effect of enzymatic de-esterification and RG-I degradation of high methoxyl pectin (HMP) on sugar-acid gel properties. Int J Biol Macromol 2024; 265:130724. [PMID: 38479656 DOI: 10.1016/j.ijbiomac.2024.130724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 03/03/2024] [Accepted: 03/06/2024] [Indexed: 03/23/2024]
Abstract
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.
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Affiliation(s)
- Chun-Lin Wu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Zi-Wei Liu
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- School of Life Sciences, South China Normal University, Guangzhou 510640, PR China; Lemon (Guangzhou City) Biotechnology Co. Ltd., Guangzhou 510640, PR China
| | - Jun-Ru Qi
- National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China.
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Ye J, Hua X, Shao X, Yang R. Acid-induced conformation regulation of peanut polysaccharide and its effect on stability and digestibility of oil-in-water emulsion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2704-2717. [PMID: 37997448 DOI: 10.1002/jsfa.13155] [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: 08/31/2023] [Revised: 10/28/2023] [Accepted: 11/23/2023] [Indexed: 11/25/2023]
Abstract
BACKGROUND Developing the stable and healthy emulsion-based food is in accord with the needs of people for health. In the present study, acidification at pH 3.0 of peanut polysaccharide (APPSI) was employed to regulate its conformation and further improve its advantages in preparing oil-in-water emulsion. RESULTS The results indicated that acidification induced conversion of PPSI aggregates into linear chains. Increasing concentration promoted formation of cross-linked network structure shown in transmission electron microscopy images. Consequently, the viscosity, yield stress, storage modulus and flow activation energy significantly increased, further fabricating gel structure. Moreover, aggregation behavior suggested that more exposed proteins were involved in gel structure, thereby forming many hydrophobic cores as verified by fluorescence spectroscopy of pyrene. Afterwards, emulsion characteristics indicated that APPSI produced strong and thick steric hindrance around oil droplets and the coil-like interweaved chains locked the continuous phase, bringing strong elasticity and resistance to stress and creaming. Meanwhile, the lower fatty acid in APPSI-emulsion was released after simulated gastrointestinal digestion, mainly as a result of the high retention ratio of emulsion droplets. Furthermore, the elastic and viscous Lissajous curves suggested that the structure strength of APPSI-emulsion was similar to that of the salad dressing within the strain 53.22%. CONCLUSION The conformation of PPSI after acidification at pH 3.0 was suitable for preparing the stable emulsion. The obtained emulsion could resist digestion and maintain a strong structure, comprising a cholesterol-free and low-fat salad dressing substitute. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jianfen Ye
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Xiao Hua
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingfeng Shao
- College of Food and Pharmaceutical Sciences, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Ruijin Yang
- State Key Laboratory of Food Science & Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Lee D, Noh J, Moon SY, Shin TJ, Choi YK, Park J. Pectin Nanoporous Structures Prepared via Salt-Induced Phase Separation and Ambient Azeotropic Evaporation Processes. Biomacromolecules 2024; 25:1709-1723. [PMID: 38377481 DOI: 10.1021/acs.biomac.3c01230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
Polysaccharide nanoporous structures are suitable for various applications, ranging from biomedical scaffolds to adsorption materials, owing to their biocompatibility and large surface areas. Pectin, in particular, can create 3D nanoporous structures in aqueous solutions by binding with calcium cations and creating nanopores by phase separation; this process involves forming hydrogen bonds between alcohols and pectin chains in water and alcohol mixtures and the resulting penetration of alcohols into calcium-bound pectin gels. However, owing to the dehydration and condensation of polysaccharide chains during drying, it has proven to be challenging to maintain the 3D nanoporous structure without using a freeze-drying process or supercritical fluid. Herein, we report a facile method for creating polysaccharide-based xerogels, involving the co-evaporation of water with a nonsolvent (e.g., a low-molecular-weight hydrophobic alcohol such as isopropyl or n-propyl alcohol) at ambient conditions. Experiments and coarse-grained molecular dynamics simulations confirmed that salt-induced phase separation and hydrogen bonding between hydrophobic alcohols and pectin chains were the dominant processes in mixtures of pectin, water, and hydrophobic alcohols. Furthermore, the azeotropic evaporation of water and alcohol mixed in approximately 1:1 molar ratios was maintained during the natural drying process under ambient conditions, preventing the hydration and aggregation of the hydrophilic pectin chains. These results introduce a simple and convenient process to produce 3D polysaccharide xerogels under ambient conditions.
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Affiliation(s)
- Dabin Lee
- Department of Chemical Engineering, Department of Intelligent Energy and Industry, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Juran Noh
- Department of Material Science and Engineering, Texas A&M University, College Station, Texas 77843, United States
| | - Su-Young Moon
- Gas & Carbon Convergent Research Center, Chemical & Process Technology, Korea Research Institute of Chemical Technology, Daejeon 34114, Republic of Korea
| | - Tae Joo Shin
- UNIST Central Research Facilities & School of Natural Science, Ulsan National Institute of Science and Technology (UNIST), Ulsan 44919, Republic of Korea
| | - Yeol Kyo Choi
- Departments of Biological Sciences and Chemistry, Lehigh University, Bethlehem, Pennsylvania 18015, United States
| | - Juhyun Park
- Department of Chemical Engineering, Department of Intelligent Energy and Industry, Chung-Ang University, Seoul 06974, Republic of Korea
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7
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Yiu CCY, Liang SW, Mukhtar K, Kim W, Wang Y, Selomulya C. Food Emulsion Gels from Plant-Based Ingredients: Formulation, Processing, and Potential Applications. Gels 2023; 9:gels9050366. [PMID: 37232958 DOI: 10.3390/gels9050366] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/12/2023] [Accepted: 04/18/2023] [Indexed: 05/27/2023] Open
Abstract
Recent advances in the understanding of formulations and processing techniques have allowed for greater freedom in plant-based emulsion gel design to better recreate conventional animal-based foods. The roles of plant-based proteins, polysaccharides, and lipids in the formulation of emulsion gels and relevant processing techniques such as high-pressure homogenization (HPH), ultrasound (UH), and microfluidization (MF), were discussed in correlation with the effects of varying HPH, UH, and MF processing parameters on emulsion gel properties. The characterization methods for plant-based emulsion gels to quantify their rheological, thermal, and textural properties, as well as gel microstructure, were presented with a focus on how they can be applied for food purposes. Finally, the potential applications of plant-based emulsion gels, such as dairy and meat alternatives, condiments, baked goods, and functional foods, were discussed with a focus on sensory properties and consumer acceptance. This study found that the implementation of plant-based emulsion gel in food is promising to date despite persisting challenges. This review will provide valuable insights for researchers and industry professionals looking to understand and utilize plant-based food emulsion gels.
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Affiliation(s)
- Canice Chun-Yin Yiu
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Sophie Wenfei Liang
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB Wageningen, The Netherlands
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Woojeong Kim
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Yong Wang
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | - Cordelia Selomulya
- School of Chemical Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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Li W, Fang K, Yuan H, Li D, Li H, Chen Y, Luo X, Zhang L, Ye X. Acid-induced Poria cocos alkali-soluble polysaccharide hydrogel: Gelation behaviour, characteristics, and potential application in drug delivery. Int J Biol Macromol 2023; 242:124383. [PMID: 37030457 DOI: 10.1016/j.ijbiomac.2023.124383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/01/2023] [Accepted: 04/05/2023] [Indexed: 04/09/2023]
Abstract
Poria cocos alkali-soluble polysaccharide (PCAP), a water-insoluble β-glucan, is the main component of the total dried sclerotia of Poria cocos. However, its gelation behaviour and properties have yet to be comprehensively studied. In this study, an acid-induced physical hydrogel based on natural PCAP is fabricated. The acid-induced gelation in PCAP is explored with respect to the pH and polysaccharide concentration. PCAP hydrogels are formed in the pH range of 0.3-10.5, and the lowest gelation concentration is 0.4 wt%. Furthermore, dynamic rheological, fluorescence, and cyclic voltammetry measurements are performed to elucidate the gelation mechanism. The results reveal that hydrogen bonds and hydrophobic interactions play a dominant role in gel formation. Subsequently, the properties of the PCAP hydrogels are investigated using rheological measurements, scanning electron microscopy, gravimetric analysis, free radical scavenging, MTT assays, and enzyme-linked immunosorbent assays. The PCAP hydrogels exhibit a porous network structure and cytocompatibility, in addition to good viscoelastic, thixotropic, water-holding, swelling, antioxidant, and anti-inflammatory activities. Furthermore, using rhein as a model drug for encapsulation, it is demonstrated that its cumulative release behaviour from the PCAP hydrogel is pH dependent. These results indicate the potential of PCAP hydrogels for application in biological medicine and drug delivery.
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Affiliation(s)
- Wan Li
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China; Key Laboratory of Traditional Chinese Medicine Resource and Chemistry of Traditional Chinese Medicine in Hubei Province, College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China.
| | - Kexin Fang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Hao Yuan
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Dongru Li
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Haochen Li
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Yin Chen
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Xinyao Luo
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Lian Zhang
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China
| | - Xiaochuan Ye
- College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China; Key Laboratory of Traditional Chinese Medicine Resource and Chemistry of Traditional Chinese Medicine in Hubei Province, College of Pharmacy, Hubei University of Chinese Medicine, Wuhan, China.
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Muñoz J, Prieto-Vargas P, García MC, Alfaro-Rodríguez MC. Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels. Foods 2023; 12:foods12061137. [PMID: 36981066 PMCID: PMC10048698 DOI: 10.3390/foods12061137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/02/2023] [Accepted: 03/05/2023] [Indexed: 03/12/2023] Open
Abstract
A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca2+ was used as a gel-promoting agent. Different CaCl2/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl2/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl2 concentration, but a parallel creaming mechanism was detected for CaCl2/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl2/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl2/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height.
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10
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Effect of egg white protein-insoluble soybean fiber interactions on the formation and structural characteristics of low-oil emulsion gels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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11
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Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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12
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Feng S, Yi J, Ma Y, Bi J. The role of amide groups in the mechanism of acid-induced pectin gelation: A potential pH-sensitive hydrogel based on hydrogen bond interactions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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13
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In situ crosslinking sodium alginate on oil-water interface to stabilize the O/W emulsions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Yang J, Zheng H, Mo Y, Gao Y, Mao L. Structural characterization of hydrogel-oleogel biphasic systems as affected by oleogelators. Food Res Int 2022; 158:111536. [DOI: 10.1016/j.foodres.2022.111536] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/24/2022]
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15
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Sanchez A, García MC, Martín-Piñero MJ, Muñoz J, Alfaro-Rodríguez MC. Elaboration and characterization of nanoemulsion with orange essential oil and pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3543-3550. [PMID: 34854080 DOI: 10.1002/jsfa.11698] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. These are thermodynamically unstable and have almost Newtonian flow behaviour, but a suitable formulation allows systems to be obtained with good physical stability and rheological properties. The addition of pectin makes this possible. In this work, food nanoemulsions formulated with pectin, orange essential oil (5 wt%), and Tween 80 were obtained by microfluidization. First, the effect of Tween 80 concentration from 1 to 5 wt% on emulsions without pectin was evaluated. Then, pectin was added to the most stable nanoemulsion obtained and two variables were studied: the pectin solution concentration (from 2 to 6 wt%) and the pectin/emulsion ratio (1:1 or 2:1) at a fixed pectin concentration. RESULTS Rheological, laser diffraction, and multiple light scattering techniques were employed to determine the content of Tween 80 that results in the most stable nanoemulsion without pectin, which was 3 wt%. In addition, these techniques were used to determine the structure and physical stability of the nanoemulsions containing orange essential oil and pectin. The results obtained showed that the emulsions containing 2 wt% pectin were destabilized before 24 h. Furthermore, the emulsion with 6 wt% pectin and a 2:1 pectin/emulsion ratio showed the highest viscosity and the lowest mean diameters, and therefore the greatest stability. CONCLUSION This work extends the knowledge of formulation of nanoemulsions and using essential oils. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Antonio Sanchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - María Carmen García
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - María José Martín-Piñero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - José Muñoz
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
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16
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Tian Y, Song Q, Liu Z, Ye F, Zhou Y, Zhao G. Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement. Food Chem X 2022; 14:100328. [PMID: 35601213 PMCID: PMC9118527 DOI: 10.1016/j.fochx.2022.100328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 04/09/2022] [Accepted: 05/05/2022] [Indexed: 11/16/2022] Open
Abstract
Linear to non-linear rheological responses of WEPGs were characterized. Gel rheological properties can be tuned by changing ethanol concentration. Non-linear viscoelasticity should be considered for aroma enhancement of WEPGs. 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.
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Affiliation(s)
- Yuan Tian
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin 150010, China
| | - Qinghui Song
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhenjun Liu
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Fayin Ye
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yun Zhou
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
- Corresponding authors.
| | - Guohua Zhao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
- Corresponding authors.
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17
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Wu G, Zhou J, Fan L, Liu X, Wang Y, Wu C. Analysis of protein components in blackberry wine and haze. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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Jiang WX, Qi JR, Liao JS, Yang XQ. Pectin gels based on H +/(NH 4) 2SO 4 and its potential in sustained release of NH 4. Int J Biol Macromol 2022; 208:486-493. [PMID: 35304200 DOI: 10.1016/j.ijbiomac.2022.03.062] [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: 12/04/2021] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 11/05/2022]
Abstract
A gelling strategy for HP was proposed in this study, ammonium sulfate (AS) as a co-solute could induce the gelling of HP in acidic environment. The solubility and Zeta potential of HP dramatically decreased in AS solution, which indicated AS could promote the aggregation of HP. The rheological results confirmed the gelling of HP (G' > G″) with AS: 25-30 wt% and pH ≤ 3.0, and the gel strength is mainly depended on HP rather than AS concentration. Smaller AS crystals (SEM) and reduced T2 values (LF-NMR) were observed in HP gels, suggested the gel network of HP could limit the migration of AS and water. Finally, it was found that the release process of NH4+ in HP + AS gel was lagged behind that of pure AS, which verified the potential of HP + AS gel in the field of sustained-release fertilizers.
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Affiliation(s)
- Wen-Xin Jiang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Jun-Ru Qi
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
| | - Jin-Song Liao
- Guangzhou Laimeng Biotechnology Co. Ltd., Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
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19
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Wang J, Chen Y, Wang H, Wang S, Lin Z, Zhao L, Xu H. Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification. Food Chem 2022; 381:132274. [PMID: 35121323 DOI: 10.1016/j.foodchem.2022.132274] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 11/04/2022]
Abstract
The impacts of ethanol pretreatment and blanching on moisture transfer, microstructure, and nanostructure of cell-wall polysaccharides of apple slices were studied. The physicochemical properties, namely, color, rehydration, and antioxidant capacity were also evaluated. The results corroborated that the use of ethanol and blanching reduced drying time 45-60% and 21-42% at various drying temperatures (50, 60, 70, and 80 °C), respectively, compared to controls. Ethanol loosened the cell wall structure, thereby reducing the internal resistance of moisture diffusion, and the changes in cell wall structure caused by blanching were mainly due to the β-elimination degradation of pectins. Both samples of ethanol pretreatment and blanching possessed lower browning index and higher antioxidant capacity compared with the untreated ones. Overall, ethanol pretreated products exhibited the shortest drying time, less color change and higher antioxidant capacity. These results provide new insights on possible mechanisms about ethanol pretreatment and blanching to improve drying.
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Affiliation(s)
- Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuxian Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hui Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Shuyao Wang
- Bioresource Engineering, McGill University, 21111 Lakeshore Roadc, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Zina Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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20
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Liang WL, Liao JS, Qi JR, Jiang WX, Yang XQ. Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification. Food Chem 2021; 375:131806. [PMID: 34933235 DOI: 10.1016/j.foodchem.2021.131806] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 11/30/2021] [Accepted: 12/03/2021] [Indexed: 12/26/2022]
Abstract
Moderate alkali de-esterification can change the physicochemical characteristics and thus the functional properties of high methoxyl pectin (HMP). The results revealed that de-esterification could increase negative charges (Zeta potential from -21 to -31 mV), decrease molecular weight (from 448 to 136 kDa) and apparent viscosity of HMP. Homogalacturonan (HG) content decreased (from 62% to 49%) while rhamnogalacturonan Ⅰ (RG-Ⅰ) content increased (from 32% to 46%) after de-esterification. The group characteristics of HMP with different degree of esterification (DE) were similar and no obvious impact was made on degree of crystallinity by alkali de-esterification. A conformation transition of HMP molecule implied by Congo red test were occurred as the DE decreased. With the decrease of DE, the molecular structure of HMP became shorter and smaller, and the entanglement was weaker. The de-esterification caused slight decrease of thermal stability. Alkali de-esterification would weaken the gel property and the emulsifying ability of HMP.
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Affiliation(s)
- Wan-Ling Liang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- Guangzhou Laimeng Biotechnology Co. Ltd., Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China
| | - Jun-Ru Qi
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
| | - Wen-Xin Jiang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
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21
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Hans M, Lugani Y, Chandel AK, Rai R, Kumar S. Production of first- and second-generation ethanol for use in alcohol-based hand sanitizers and disinfectants in India. BIOMASS CONVERSION AND BIOREFINERY 2021; 13:1-18. [PMID: 34075327 PMCID: PMC8155184 DOI: 10.1007/s13399-021-01553-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2021] [Revised: 04/27/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
Emergence of "severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)" causing "COVID-19" or "coronavirus disease 19" as pandemic has got worldwide attention towards hygiene as the first line of defense for the infection control. It is first line of defense not only from COVID-19 but also from other infectious diseases caused by deadly pathogens such as cholera, hepatitis, tuberculosis, polio, etc. Absence of any particular vaccine or treatment let World Health Organization (WHO) recommend to the public to maintain social distancing along with regularly washing their hands with soap, sanitize their hands (where washing is not possible), and disinfect their belongings and buildings to avoid the infection. Out of various formulations available in the market, WHO has recommended alcohol-based hand sanitizers, which mainly comprise of ethanol, isopropyl alcohols, and hydrogen peroxides in different combinations due to their high potential to kill the broad range of pathogens including bacterial, viral, fungal, helminthes, etc. Therefore, alcohol-based sanitizers are in high demand since centuries to prevent infection from pathogenic diseases. Ethanol is the most common and popular alcohol in terms of vanishing wide range of pathogens, convenient to use and its production. Ethanol is produced worldwide and is used in various sectors, e.g., beauty and cosmetics, food and beverages, and as the most demanding gasoline additive. The present review is focused on the ethanol production in India, its diversified applications emphasizing hand sanitizers with discussions on formulation of sanitizer and disinfectants, and viability of lignocellulosic and food grain-based ethanol. The review article also emphasizes on the technological details of 1G and 2G ethanol production, their associated challenges, and inputs for the improved ethanol yields so as to strengthen the supply chain of ethanol in India, and making "Atmanirbhar Bharat" (Self-reliant India) campaign of Indian government successfully viable.
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Affiliation(s)
- Meenu Hans
- Biochemical Conversion Division, Sardar Swaran Singh National Institute of Bio-Energy, Jalandhar-Kapurthala Road, Wadala Kalan, Kapurthala, Punjab 144601 India
- Department of Microbiology, Guru Nanak Dev University, Amritsar, Punjab 143005 India
| | - Yogita Lugani
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana 131028 India
| | - Anuj K. Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo, Lorena, SP Brazil
| | - Rohit Rai
- Faculty of Applied Medical Sciences, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Sachin Kumar
- Biochemical Conversion Division, Sardar Swaran Singh National Institute of Bio-Energy, Jalandhar-Kapurthala Road, Wadala Kalan, Kapurthala, Punjab 144601 India
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