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Kocaman C, Batir O, Bukusoglu E. Optically responsive dry cholesteric liquid crystal marbles. J Colloid Interface Sci 2024; 671:374-384. [PMID: 38815373 DOI: 10.1016/j.jcis.2024.05.194] [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: 04/19/2024] [Revised: 05/22/2024] [Accepted: 05/25/2024] [Indexed: 06/01/2024]
Abstract
Dry liquid crystal marbles are structures that consist of cholesteric liquid crystal (CLC) droplets prepared by the mixture of chiral-doped thermotropic LCs encapsulated by cellulose nanocrystals (CNCs) that have been dried under ambient conditions. The characterizations revealed that CLC droplets were successfully encapsulated by self-standing CNC shells and responsive to the external gaseous stimulus. The dry LC marbles offer several advantages over previously reported LC-based gas sensors, such as fast response against minor external stimuli, and ease of handling, which make them particularly attractive for practical applications in sensing. We demonstrate the use of these marbles for detecting toluene vapor, a common industrial solvent and pollutant, which we also use to understand the response characteristics. The dry CLC marbles exhibit a significant response to toluene vapor with a detection limit below 500 ppm, attributed to the change of pitch size of the helical structure of CLC droplets induced by the toluene vapor. The CNC-capsulated CLC droplets were stable in emulsion for up to two weeks, and their dried form exhibited a sensitive response upon toluene exposure. The real-time experiments revealed that the LC marbles can be used multiple times without a significant loss of sensitivity, where 90 % of the maximum response was observed at 13.3 ± 4.7 s. These dry LC marbles can also be utilized in other areas, including drug delivery, optical devices, and biosensors.
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Affiliation(s)
- Ceren Kocaman
- Department of Chemical Engineering, Middle East Technical University, Dumlupınar Bulvarı No.1 Çankaya, Ankara, 06800, Turkiye; Laboratory of Advanced Separations (LAS), École Polytechnique Fédérale de Lausanne (EPFL), Sion 1950, Switzerland
| | - Ozge Batir
- Department of Chemical Engineering, Middle East Technical University, Dumlupınar Bulvarı No.1 Çankaya, Ankara, 06800, Turkiye
| | - Emre Bukusoglu
- Department of Chemical Engineering, Middle East Technical University, Dumlupınar Bulvarı No.1 Çankaya, Ankara, 06800, Turkiye.
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2
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Zhang S, Du R, Li Q, Xu M, Yang Y, Fang S, Wan Z, Yang X. Food-grade emulsion gels and oleogels prepared by all-natural dual nanofibril system from citrus fiber and glycyrrhizic acid. Food Res Int 2024; 192:114830. [PMID: 39147519 DOI: 10.1016/j.foodres.2024.114830] [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: 05/21/2024] [Revised: 07/20/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
The natural dual nanofibril system consisting of the rigid semicrystalline nanofibrils disintegrated from citrus fiber (CF) and soft semiflexible nanofibrils self-assembled from glycyrrhizic acid (GA) has been recently shown to be effective structural building blocks for fabrication of emulsion gels. In this work, the effect of the CF nanofibrils prepared by different mechanical disintegration approaches (i.e., high-pressure microfluidization and hydrodynamic cavitation) on the interfibrillar CF-GA interactions and the subsequent formation and properties of emulsion gels were investigated, with the aim of evaluating the potential of the dual nanofibril-stabilized emulsion gels as templates for synthesizing all-natural edible oleogels. The obtained results demonstrate that compared to the cavitation, the high-pressure microfluidization is more capable of generating CF nanofibrils with a higher degree of nanofibrillation and individualization, thus forming a denser CF-GA gel network with higher viscoelasticity and structural stability due to the stronger multiple intrafibrillar and interfibrillar interactions. The emulsion gels stabilized by the dual nanofibril system are demonstrated to be an efficient template to fabricate solid-like oleogels, and the structural properties of the oleogels can be well tuned by the mechanical disintegration of CF and the GA nanofibril concentration. The prepared oleogels possess high oil loading capacity, dense network microstructure, superior rheological and large deformation compression performances, and satisfactory thermal stability, which is attributed to the compact and ordered CF-GA dual nanofibrillar network via multiple hydrogen-bonding interactions in the continuous phase as well as at the droplet surface. This study highlights the unique use of all-natural dual nanofibrils to develop oil structured soft materials for sustainable applications.
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Affiliation(s)
- Shiqi Zhang
- Laboratory of Food Proteins and Colloids, 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, China
| | - Ruijie Du
- Laboratory of Food Proteins and Colloids, 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, China
| | - Qing Li
- Laboratory of Food Proteins and Colloids, 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, China
| | - Mengyue Xu
- Laboratory of Food Proteins and Colloids, 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, China; Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708WG Wageningen, The Netherlands
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, 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, China
| | | | - Zhili Wan
- Laboratory of Food Proteins and Colloids, 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, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, 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, China
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3
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Ganeshan S, Parihar N, Chonzom D, Mohanakrishnan D, Das R, Sarma D, Gogoi D, Das MR, Upadhayula SM, Pemmaraju DB. Glycyrrhizin functionalized CuS Nanoprobes for NIR Light-based therapeutic mitigation of acne vulgaris. Drug Deliv Transl Res 2024:10.1007/s13346-024-01594-x. [PMID: 38704496 DOI: 10.1007/s13346-024-01594-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/29/2024] [Indexed: 05/06/2024]
Abstract
Acne Vulgaris or Acne is a multifactorial bacterial infection caused by Propionibacterium acne, leading to inflammation and decreased quality of life, especially in adolescence. Currently, antibiotics and retinoids are preferred for treating acne. However, their continuous usage may lead to anti-microbial resistance and other side effects. Therefore, research on developing effective strategies to reduce antimicrobial resistance and improve acne healing is ongoing. The current work reports the synthesis and evaluation of near-infrared light-absorbing copper sulfide (CuS) nanoparticles loaded with a biomolecule, Glycyrrhizin (Ga). The photothermal efficacy studies, and in-vitro and in-vivo experiments indicated that the Ga-CuS NPs generated localized hyperthermia in acne-causing bacteria, leading to their complete growth inhibition. The results indicated that the Ga-Cus NPs possess excellent antibacterial and anti-inflammatory properties in the acne and inflammatory models. This could be from the synergistic effect of CuS NPs mediated mild Photothermal effect and inherent pharmacological properties of Ga. Further detailed studies of the formulations can pave the way for application in cosmetic clinics for the effective and minimally invasive management of Acne-like conditions.
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Affiliation(s)
- Srivathsan Ganeshan
- Department of Pharmacology & Toxicology, National Institute of Pharmaceutical Education and Research, Guwahati, 781101, Assam, India
| | - Nidhi Parihar
- Department of Pharmacology & Toxicology, National Institute of Pharmaceutical Education and Research, Guwahati, 781101, Assam, India
| | - Donker Chonzom
- Department of Pharmacology & Toxicology, National Institute of Pharmaceutical Education and Research, Guwahati, 781101, Assam, India
| | - Dinesh Mohanakrishnan
- Department of Pharmacology & Toxicology, National Institute of Pharmaceutical Education and Research, Guwahati, 781101, Assam, India
| | - Rajdeep Das
- Department of Zoology, Gauhati University, Guwahati, 781014, Assam, India
| | - Dandadhar Sarma
- Department of Zoology, Gauhati University, Guwahati, 781014, Assam, India
| | - Devipriya Gogoi
- Materials Sciences, and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat, 785006, Assam, India
| | - Manash Ranjan Das
- Materials Sciences, and Technology Division, CSIR-North East Institute of Science and Technology, Jorhat, 785006, Assam, India
- Academy of Scientific and Innovative Research, Ghaziabad, 201002, India
| | - Suryanarayana Murty Upadhayula
- Department of Pharmacology & Toxicology, National Institute of Pharmaceutical Education and Research, Guwahati, 781101, Assam, India
| | - Deepak Bharadwaj Pemmaraju
- Department of Pharmacology & Toxicology, National Institute of Pharmaceutical Education and Research, Guwahati, 781101, Assam, India.
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4
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Cai J, Zhang D, Xie F. The role of alginate in starch nanocrystals-stabilized Pickering emulsions: From physical stability and microstructure to rheology behavior. Food Chem 2024; 431:137017. [PMID: 37562336 DOI: 10.1016/j.foodchem.2023.137017] [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: 03/23/2023] [Revised: 06/25/2023] [Accepted: 07/24/2023] [Indexed: 08/12/2023]
Abstract
Sodium alginate (SA) was used as a co-stabilizer to improve the Pickering emulsions stabilized by starch nanocrystals (SNC). Compared with pure SNC, SNC/SA complexes possess better neutral wettability with the contact angle approaching to 90°, more surface negative charges, and lower oil-water interfacial tension. These properties of particles make as-prepared emulsion higher stability with the lower creaming index and average droplet size. Furthermore, the emulsion exhibited good stability against salt (0-600 mM) and pH (2.0-6.0) at higher SA concentration (1.0 wt%). Confocal laser scanning microscopy (CLSM) images proved that SNC could be effectively adsorbed at the oil-water interface with the aid of SA. Rheological analysis showed that higher content of SA resulted in improved strength and higher viscosity of emulsion system. Results from this work indicating that SA could be a useful co-stabilizer to fulfill the demands of Pickering emulsions stabilized by SNC with stable characteristics.
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Affiliation(s)
- Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Die Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Fang Xie
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
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5
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Liu L, Abiol KAE, Friest MA, Fisher KD. Synergistic Stabilization of Nanoemulsion Using Nonionic Surfactants and Salt-Sensitive Cellulose Nanocrystals. Polymers (Basel) 2023; 15:4682. [PMID: 38139935 PMCID: PMC10747914 DOI: 10.3390/polym15244682] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Soybean stover is a lignocellulose biomass that is rich in cellulose. In the present study, soybean cellulose nanocrystals (CNCs) were prepared from soybean stover by alkaline treatment, bleaching treatment, acid hydrolysis, dialysis and ultrasonication. The as-prepared soybean CNC was characterized by transmission electron microscopy (TEM), zetasizer and rheometer. The effects of NaCl on the particle size, zeta potential, and viscosity of soybean CNC was studied. Soybean CNC was explored as an emulsion stabilizer for lemongrass-essential-oil-loaded emulsions. Soybean CNCs could stabilize the oil-in-water emulsion against coalescence but not flocculation. The addition of NaCl reduced the creaming index and enhanced the encapsulation efficiency and freeze-thaw stability of the CNC-stabilized emulsion. Salted CNC (i.e., CNC in the presence of NaCl) enhanced the thermodynamic stability (i.e., heating-cooling and freeze-thaw stability) of Tween 80 stabilized emulsion, while unsalted CNC did not. Synergistic effects existed between Tween 80 and salted CNC in stabilizing oil-in-water emulsions. The nanoemulsion stabilized with Tween 80 and salted CNC had a mean particle size of ~70 nm, and it was stable against all thermodynamic stability tests. This is the first study to report the synergistic interaction between salted CNC and small molecular weight surfactants (e.g., Tween 80) to improve the thermodynamic stability of nanoemulsion.
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Affiliation(s)
- Lingling Liu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kyle A. E. Abiol
- Department of Chemical and Biological Engineering, Iowa State University, Ames, IA 50010, USA
| | - Mason A. Friest
- Department of Mechanical Engineering, Iowa State University, Ames, IA 50010, USA
| | - Kaleb D. Fisher
- Roy J. Carver Department of Biochemistry, Biophysics and Molecular Biology, Iowa State University, Ames, IA 50010, USA
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6
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Li Q, Yu X, Zhang S, Xu M, Yang Y, Wan Z, Yang X. All-Natural, Robust, and pH-Responsive Glycyrrhizic Acid-Based Double Network Hydrogels for Controlled Nutrient Release. ACS APPLIED MATERIALS & INTERFACES 2023; 15:43633-43647. [PMID: 37695942 DOI: 10.1021/acsami.3c10407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/13/2023]
Abstract
Supramolecular hydrogels self-assembled from naturally occurring small molecules (e.g., glycyrrhizic acid, GA) are promising materials for controlled bioactive delivery due to their facile fabrication processes, excellent biocompatibility, and versatile stimuli-responsive behaviors. However, most of these natural hydrogels suffer from poor mechanical strength and processability for practical applications. In this work, through adopting a multicomponent gel approach, we developed a novel mechanically robust GA-based hydrogel with an interpenetrating double network (DN) that is composed of a Ca2+-enhanced hydrogen-bond supramolecular GA nanofibril (GN) network and a Ca2+cross-linked natural polysaccharide sodium alginate (ALG) network. Compared to the single GN network (SN) hydrogel, the GN-ALG hybrid hydrogels (GN-ALG-DN) with the hierarchical double-network structure possess excellent mechanical properties and shaping adaptation, encouraging small and large amplitude oscillatory shear (SAOS and LAOS) rheological performances, better thermal stability, higher resistance to large compression deformations, and lower swelling behaviors. Furthermore, the GN-ALG-DN hydrogels exhibit a pH-responsive and sustained release behavior of nutrients (i.e., vitamin B12, VB12), showing a faster VB12 release rate with a higher swelling ratio in an alkaline condition (pH 7.5) than in an acidic condition (pH 2.5). This is ascribed to the fact that the higher dissociation degree of carboxylic groups in GA and ALG molecules in an alkaline environment induces the erosion and looseness of the self-assembled GN network and the ionic-cross-linked ALG network, which can lead to the decomposition of the hybrid hydrogels and thereby increases the release of nutrients. Cytotoxicity tests further demonstrate the excellent biocompatibility of the GN-ALG-DN hydrogels. This study highlights the design of robust shaped and structured supramolecular hydrogels from natural herb small molecules, which can serve as solid, edible, and stimuli-responsive active cargo delivery platforms for food, biomedical, and sustainable applications.
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Affiliation(s)
- Qing Li
- Laboratory of Food Proteins and Colloids, 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, China
| | - Xinke Yu
- Laboratory of Food Proteins and Colloids, 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, China
| | - Shiqi Zhang
- Laboratory of Food Proteins and Colloids, 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, China
| | - Mengyue Xu
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, Wageningen 6708WG, The Netherlands
| | - Yunyi Yang
- Laboratory of Food Proteins and Colloids, 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, China
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, 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, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, 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, China
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7
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Liu Y, Zhang H, Chen XW, Yang T, Sun C, Sun SD. Fabrication and characterization of novel thermoresponsive emulsion gels and oleogels stabilizied by assembling nanofibrous from dual natural triterpenoid saponins. Food Chem X 2023; 18:100751. [PMID: 37397186 PMCID: PMC10314201 DOI: 10.1016/j.fochx.2023.100751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/27/2023] [Accepted: 06/09/2023] [Indexed: 07/04/2023] Open
Abstract
Novel thermoresponsive emulsion gels and oleogels were fabricated by assembling nanofibrous from natural triterpenoid Quillaja saponin (QS) and glycyrrhizic acid (GA). The viscoelasticity of QS-coated emulsion was observed to be remarkably improved by GA and thus obtain the advantages of excellent gelatinous, thermoresponsive and reversible manner due to the viscoelastic texture from GA nanofibrous as scaffolds in continuous phase. In the gelled emulsions, the phase transition of the GA fibrosis network structure upon heating and cooling was attributed to a thermal sensitivity, whereas interface-induced fibrosis assembly of amphiphilic QS endowed the formation of stable emulsion droplets. Then these emulsion gels were further used as an effective template to fabricate soft-solid oleogels with high oil content of 96%. These findings open up new opportunities for the use of all-natural and sustainable ingredients to develop smart soft materials for replace trans and saturated fats in food industry and other fields.
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Affiliation(s)
- Yao Liu
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Huan Zhang
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Tao Yang
- School of Pharmacy, Hainan Medical University, Haikou 571199, China
| | - Cong Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001 China
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8
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Chen XW, Zhang H, Li XX, Sun SD. Edible HIPE-Gels and oleogels formed by synergistically combining natural triterpenoid saponin and citrus dietary fiber. Carbohydr Polym 2023; 305:120499. [PMID: 36737180 DOI: 10.1016/j.carbpol.2022.120499] [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: 09/03/2022] [Revised: 12/14/2022] [Accepted: 12/21/2022] [Indexed: 12/28/2022]
Abstract
High-internal-phase emulsion gels (HIPE-Gels) and oleogels were successfully fabricated through synergistically combination of natural triterpenoid Quillaja saponin (QS) and citrus dietary fiber (CDF). The amphiphilic QS significantly lowered the oil-water interface tension; whereas CDF could form compact structure at the interface as well as in the bulk under a hydrogen-bonding interaction with saponin. The combination endowed the emulsion gels with enhanced performance, such as decreasing droplet size, strengthening gel network structure and better viscoelastic. At a very low QS of 0.045 %, stable HIPE-Gels can be produced with 0.3 % CDF, which mainly attributing to the highly viscoelastic fiber networks in continuous phase and thus actively trap the QS-coated emulsion droplets. Consequently, the robust HIPE-Gels were applied as soft template to fabricate oleogels with controlled by QS and CDF loading. These findings proved an effective strategy towards structuring edible liquid oil into healthy gels for alternating saturated and trans fats in foods.
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Affiliation(s)
- Xiao-Wei Chen
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
| | - Huan Zhang
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Xiao Li
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
| | - Shang-De Sun
- College of Food Science and Engineering, National Engineering Laboratory, Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China.
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9
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Qiu C, Wang C, Li X, Sang S, McClements DJ, Chen L, Long J, Jiao A, Wang J, Jin Z. Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Hou F, Yang S, Ma X, Gong Z, Wang Y, Wang W. Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized by Tremella fuciformis Polysaccharides. Foods 2022; 11:foods11193020. [PMID: 36230096 PMCID: PMC9563765 DOI: 10.3390/foods11193020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
In this paper, emulsions stabilized by Tremella fuciformis polysaccharides (TFP) were prepared and the physiochemical properties were assessed. Results showed that the TFP emulsions illustrated the highest emulsifying activity (EAI) and emulsifying stability (ESI) when the concentration of TFP and oil were 0.8% and 10% (wt%). The higher pH value was in favor of the emulsifying properties, while the addition of NaCl impaired the stability, and the greater the concentration, the lower the EAI and ESI. Besides, the emulsifying and rheological properties and stability analysis were evaluated in comparison with gum arabic, pectin, and carboxymethyl cellulose emulsions. It was discovered that TFP illustrated better storage and freeze-thaw stability, which was proved by the result of zeta-potential and particle size. The rheological measurement revealed that all the emulsions behaved as pseudoplastic fluids, while TFP displayed a higher viscosity. Meanwhile, TFP emulsions tended to form a more stable network structure according to the analysis of the parameters obtained from the Herschel–Bulkley model. FTIR spectra suggested that the O-H bond could be destructed without the formation of new covalent bonds during the emulsion preparation. Therefore, this study would be of great importance for the research of emulsions stabilized by TFP as a natural food emulsifier.
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Affiliation(s)
- Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Shuhui Yang
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Xiaobin Ma
- Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland
| | - Zhiqing Gong
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Yansheng Wang
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Wenliang Wang
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
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11
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Ding L, Li M, Liu C, Zhou Z, Chen J, Chen X, Chen L, Li J. Study on characteristics of the electric‐field‐sensitive hydrogel inspired by jelly in the ampullae of Lorenzini of elasmobranchs. POLYM ADVAN TECHNOL 2022. [DOI: 10.1002/pat.5820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Laiqian Ding
- Key Laboratory for Micro/Nano Technology and System of Liaoning Province Dalian University of Technology Dalian China
| | - Mingyang Li
- Key Laboratory for Micro/Nano Technology and System of Liaoning Province Dalian University of Technology Dalian China
| | - Chong Liu
- Key Laboratory for Micro/Nano Technology and System of Liaoning Province Dalian University of Technology Dalian China
- Key Laboratory for Precision and Non‐traditional Machining Technology of Ministry of Education Dalian University of Technology Dalian China
| | | | - Jing Chen
- Beijing Spacecrafts Co., Ltd. Beijing China
| | | | - Li Chen
- Key Laboratory for Micro/Nano Technology and System of Liaoning Province Dalian University of Technology Dalian China
| | - Jingmin Li
- Key Laboratory for Micro/Nano Technology and System of Liaoning Province Dalian University of Technology Dalian China
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13
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Yi J, Lee S, Lee JY. Biomimetic polypyrrole/hyaluronic acid electrodes integrated with hyaluronidase inhibitors offer persistent electroactivity and resistance to cell binding. J Mater Chem B 2022; 10:1591-1600. [DOI: 10.1039/d1tb02849a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Conductive polymers, including polypyrrole (PPy), have garnered much attention as bioelectrodes because of their high conductivity, low interfacial resistance, environmental stability, and biocompatibility. In particular, the introduction of high-molecular weight...
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14
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Xu M, Wan Z, Yang X. Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems. Molecules 2021; 26:6075. [PMID: 34641618 PMCID: PMC8512339 DOI: 10.3390/molecules26196075] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/30/2021] [Accepted: 10/01/2021] [Indexed: 11/16/2022] Open
Abstract
The naturally occurring saponins exhibit remarkable interfacial activity and also possess many biological activities linking to human health benefits, which make them particularly attractive as bifunctional building blocks for formulation of colloidal multiphase food systems. This review focuses on two commonly used food-grade saponins, Quillaja saponins (QS) and glycyrrhizic acid (GA), with the aim of clarifying the relationship between the structural features of saponin molecules and their subsequent self-assembly and interfacial properties. The recent applications of these two saponins in various colloidal multiphase systems, including liquid emulsions, gel emulsions, aqueous foams and complex emulsion foams, are then discussed. A particular emphasis is on the unique use of GA and GA nanofibrils as sole stabilizers for fabricating various multiphase food systems with many advanced qualities including simplicity, ultrastability, stimulability, structural viscoelasticity and processability. These natural saponin and saponin-based colloids are expected to be used as sustainable, plant-based ingredients for designing future foods, cosmetics and pharmaceuticals.
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Affiliation(s)
- Mengyue Xu
- Laboratory of Food Proteins and Colloids, 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, China; (M.X.); (X.Y.)
| | - Zhili Wan
- Laboratory of Food Proteins and Colloids, 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, China; (M.X.); (X.Y.)
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiaoquan Yang
- Laboratory of Food Proteins and Colloids, 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, China; (M.X.); (X.Y.)
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