1
|
Yin C, Ding X, Lin Z, Cao J, Shi W, Wang J, Xu D, Xu D, Liu Y, Liu G. Preparation and characterization of quercetin@ZIF-L/GO@AgNPs nanocomposite film for room-temperature strawberry preservation. Food Chem 2024; 450:139411. [PMID: 38653055 DOI: 10.1016/j.foodchem.2024.139411] [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: 12/25/2023] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 04/25/2024]
Abstract
Fresh strawberries are easily contaminated by microorganisms after picking. Therefore, how to effectively store and keep fresh strawberries has been a hot topic for scientists to study. In this study, we prepared a leaf shaped metal organic framework nanomaterial loaded with quercetin (Quercetin@ZIF-L) at first, which can achieve effective loading of quercetin (96%) within 45 min and has a controlled release effect under acidic conditions. In addition, by cleverly combining satellite graphene oxide @ silver nanoparticles (GO@AgNPs) with slow precipitation performance, Quercetin@ZIF-L/GO@AgNPs nanocomposite film with larger pore size and larger specific surface area was prepared by scraping method. The characterization data of water flux, retention rate, flux recovery rate and water vapor permeability show that the composite film has good physical properties. The experiment of film packaging showed that the fresh life of strawberry could be extended from 3 to 8 days, which significantly improved the storage and freshness cycle of strawberry. At the same time, the metal migration test proved that the residual amount of silver ion in strawberry met the EU standard and zinc ions are beneficial to the health, enriching the types of high-performance fresh-keeping materials and broadening the application.
Collapse
Affiliation(s)
- Chen Yin
- The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, State Key Laboratory of Vegetable Biological Breeding, Key Laboratory of Vegetables Quality and Safety Control, Laboratory of Quality & Safety Risk Assessment for Vegetable Products(Beijing), Ministry of Agriculture and Rural Affairs of China, Beijing 100081, China; College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou 075000, China
| | - Xin Ding
- The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, State Key Laboratory of Vegetable Biological Breeding, Key Laboratory of Vegetables Quality and Safety Control, Laboratory of Quality & Safety Risk Assessment for Vegetable Products(Beijing), Ministry of Agriculture and Rural Affairs of China, Beijing 100081, China
| | - Zhihao Lin
- The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, State Key Laboratory of Vegetable Biological Breeding, Key Laboratory of Vegetables Quality and Safety Control, Laboratory of Quality & Safety Risk Assessment for Vegetable Products(Beijing), Ministry of Agriculture and Rural Affairs of China, Beijing 100081, China
| | - Jiayong Cao
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou 075000, China
| | - Weiye Shi
- Hebei University of Science and Technology, College of Food Science and Biology, 050018, China
| | - Jian Wang
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou 075000, China.
| | - Dan Xu
- College of Life Sciences, Yantai University, Yantai 264005, China
| | - Donghui Xu
- The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, State Key Laboratory of Vegetable Biological Breeding, Key Laboratory of Vegetables Quality and Safety Control, Laboratory of Quality & Safety Risk Assessment for Vegetable Products(Beijing), Ministry of Agriculture and Rural Affairs of China, Beijing 100081, China.
| | - Yuan Liu
- College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou 075000, China
| | - Guangyang Liu
- The Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, State Key Laboratory of Vegetable Biological Breeding, Key Laboratory of Vegetables Quality and Safety Control, Laboratory of Quality & Safety Risk Assessment for Vegetable Products(Beijing), Ministry of Agriculture and Rural Affairs of China, Beijing 100081, China; College of Agriculture and Forestry Science and Technology, Hebei North University, Hebei Key Laboratory of Quality & Safety Analysis-Testing for Agro-Products and Food, Zhangjiakou 075000, China; College of Life Sciences, Yantai University, Yantai 264005, China.
| |
Collapse
|
2
|
Li P, Zhang Y, Cao C, Luo Y, Kan H, Liu Y. Screening and Characterization of Antioxidant Film Applicable to Walnut Kernels from Juglans sigillata. Foods 2024; 13:1313. [PMID: 38731685 PMCID: PMC11083998 DOI: 10.3390/foods13091313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/18/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels from Juglans sigillata was screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.
Collapse
Affiliation(s)
- Ping Li
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yujia Zhang
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Changwei Cao
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yaxi Luo
- Faculty of Human Nutrition Science, University of Manitoba, 66 Chancellors Cir, Winnipeg, MB R3T 2N2, Canada;
| | - Huan Kan
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| | - Yun Liu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, Kunming 650224, China; (P.L.); (Y.Z.); (C.C.); (H.K.)
| |
Collapse
|
3
|
Rahman S, Konwar A, Konwar AN, Dubey S, Ghosh MP, Boro B, Thakur D, Chowdhury D. Ag Nanoparticle Incorporated Guar Gum-Sodium Alginate-I-Carrageenan Tribiopolymer Blended Cloth Waste Lint Extracted Cellulose Nanocrystal Antimicrobial Composite Film. Biomacromolecules 2024; 25:1491-1508. [PMID: 38377554 DOI: 10.1021/acs.biomac.3c01076] [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
A biopolymer-based formulation for robust and active food packaging material was developed. This material consisted of a blend of three biopolymers (guar gum-sodium alginate-i-carrageenan) reinforced by cellulose nanocrystals (CNC) alongside the integration of silver nanoparticles (AgNPs) with varying sizes. The CNC utilized in this process was derived from cloth waste lint (CWL) generated from a household cloth dryer machine. This CNC synthesis underwent a series of solvent treatments to yield the CNC used in the composite. CNC and AgNPs were incorporated into the tribiopolymeric blend matrix to construct a nanocomposite film that showed excellent tensile strength (∼90 MPa). The nanocomposite film also exhibited antimicrobial activity against Escherichia coli ATCC 25922 and Bacillus cereus MTCC 1272. In this report, it was demonstrated that the zone of inhibition against E. coli and B. cereus depends on the variation of size and amount of AgNPs inside the polymeric matrix. The practical applicability of such a film was also demonstrated by applying it to sliced bread and the enhancement of the shelf life of the raped bread was compared with a control. Thus, the guar gum-sodium alginate-i-carrageenan tribiopolymer blend with a cloth waste lint extracted cellulose nanocrystal composite film is antimicrobial, hence, an excellent candidate as an active packaging film.
Collapse
Affiliation(s)
- Sazzadur Rahman
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
| | - Achyut Konwar
- CSIR-North East Institute of Science and Technology, Jorhat 785006, Assam India
| | - Aditya Narayan Konwar
- Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Sonali Dubey
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
| | - Mritunjoy Prasad Ghosh
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
| | - Bitopan Boro
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
| | - Debajit Thakur
- Microbial Biotechnology Laboratory, Life Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
| | - Devasish Chowdhury
- Material Nanochemistry Laboratory, Physical Sciences Division, Institute of Advanced Study in Science and Technology, Paschim Boragaon, Garchuk, Guwahati-781035, India
| |
Collapse
|
4
|
Feng S, Yi J, Ma Y, Bi J. Study on the ice crystals growth under pectin gels with different crosslinking strengths by modulating the degree of amidation in HG domain. Food Chem 2023; 428:136758. [PMID: 37413836 DOI: 10.1016/j.foodchem.2023.136758] [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: 03/29/2023] [Revised: 06/07/2023] [Accepted: 06/27/2023] [Indexed: 07/08/2023]
Abstract
The ice crystal morphology formed under a series of amidated pectin gels with various crosslink strengths were investigated. The results showed that as the degree of amidation (DA) increased, pectin chains exhibited shorter homogalacturonan (HG) regions. Highly amidated pectin exhibited a faster gelation rate and a stronger gel micro-network via hydrogen bonds. Based on cryogenic scanning electron microscopy (cryo-SEM), smaller ice crystals were formed in frozen gel with low DA, suggesting that a weaker cross-linked gel micro-network was more effective at inhibiting crystallization. After sublimation, lyophilized gel scaffolds with high crosslink strength displayed less number of pores, high porosity, lower specific surface area, and greater mechanical strength. This study is expected to confirm that the microstructure and mechanical properties of freeze-dried pectin porous materials could be regulated by changing the crosslink strength of pectin chains, which is achieved by increasing the degree of amidation in the HG domains.
Collapse
Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
5
|
Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
Collapse
|
6
|
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]
|
7
|
Shi J, Zhang R, Liu X, Zhang Y, Du Y, Dong H, Ma Y, Li X, Cheung PC, Chen F. Advances in multifunctional biomass-derived nanocomposite films for active and sustainable food packaging. Carbohydr Polym 2022; 301:120323. [DOI: 10.1016/j.carbpol.2022.120323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/21/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
|
8
|
Gallic acid functionalized chitosan immobilized nanosilver for modified chitosan/Poly (vinyl alcohol) composite film. Int J Biol Macromol 2022; 222:2987-3000. [DOI: 10.1016/j.ijbiomac.2022.10.074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/18/2022] [Accepted: 10/09/2022] [Indexed: 11/05/2022]
|
9
|
Kraskouski A, Hileuskaya K, Ladutska A, Kabanava V, Liubimau A, Novik G, Nhi TTY, Agabekov V. Multifunctional biocompatible films based on
pectin‐Ag
nanocomposites and
PVA
: Design, characterization and antimicrobial potential. J Appl Polym Sci 2022. [DOI: 10.1002/app.53023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Aliaksandr Kraskouski
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
| | - Kseniya Hileuskaya
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
| | - Alena Ladutska
- Microbial Collection Laboratory Institute of Microbiology of NAS of Belarus Minsk Belarus
| | - Volha Kabanava
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
- Department of Higher Mathematics and Mathematical Physics Belarusian State University Minsk Belarus
| | - Aliaksandr Liubimau
- Department of Polymer Composite Materials Belarusian State Technological University Minsk Belarus
| | - Galina Novik
- Microbial Collection Laboratory Institute of Microbiology of NAS of Belarus Minsk Belarus
| | - Tran Thi Y. Nhi
- Laboratory of Natural Polymer Institute of Chemistry of Vietnamese Academy of Science and Technology Hanoi Vietnam
| | - Vladimir Agabekov
- Department of Physicochemistry of Thin Film Materials Institute of Chemistry of New Materials of NAS of Belarus Minsk Belarus
| |
Collapse
|
10
|
Development of highly stable color indicator films based on κ-carrageenan, silver nanoparticle and red grape skin anthocyanin for marine fish freshness assessment. Int J Biol Macromol 2022; 216:655-669. [PMID: 35798081 DOI: 10.1016/j.ijbiomac.2022.06.206] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Revised: 06/29/2022] [Accepted: 06/30/2022] [Indexed: 01/11/2023]
Abstract
Color indicator films for fish freshness were fabricated by incorporating κ-carrageenan (CAR) polymer with red grape skin extract (GSE) as a pH-sensing agent and silver nanoparticles (AgNPs) as an antimicrobial agent. Anthocyanins in GSE exhibited distinguished pH responsive color changes. GSE and AgNPs were well compatible with CAR with intramolecular interactions, approved by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis, thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). GSE-containing films displayed distinguished color changes in response to pH variations and volatile ammonia. Enhanced UV blocking ability and strong antioxidant activity were revealed for GSE included films without sacrificing the physico-chemical properties of the CAR film. Films containing AgNPs showed improved mechanical strength and strong antimicrobial ability against both Escherichia coli and Staphylococcus aureus. The CAR/AgNPs/GSE film displayed a distinctive color change corresponding to changes in the total volatile basic nitrogen (TVB-N) of fish during storage. In addition, the CAR/AgNPs/GSE film showed excellent color stability to consecutive UV exposure and its storage time at 25 °C is expected to be at least 240 days, which indicates that it has high potential as an intelligent food freshness indicator film.
Collapse
|
11
|
Xie H, Ouyang K, Zhang L, Hu J, Huang S, Sun W, Xiong H, Zhao Q. Chitosan/rice hydrolysate/curcumin composite film: Effect of chitosan molecular weight. Int J Biol Macromol 2022; 210:53-62. [PMID: 35537582 DOI: 10.1016/j.ijbiomac.2022.05.031] [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: 01/05/2022] [Revised: 04/24/2022] [Accepted: 05/04/2022] [Indexed: 11/15/2022]
Abstract
The composite films were prepared by adding rice protein hydrolysate (RH) into chitosan (CH). Effect of four different chitosan molecular weights (MW, 0.8- 1.0, 30, 100, 300 kDa) was evaluated and curcumin was further incorporated into the film to enhance its bioactivities. With increasing MW (<100 kDa), moisture, solubility and water vapor transmission marginally decreased while tensile strength increased. Rice hydrolysate improved the film solubility and extensibility. All films showed extraordinary extensibility ranging from 180.26% to 204.08%. DSC confirmed MW did affect the thermal stability. The lower MW, the higher antioxidant activity of the CH/RH films. The 30 kDa CH/RH film exhibited higher antibacterial activity against both E. coli and S. aureus. Curcumin effectively improved both antibacterial and antioxidant activity of the CH/RH films. Hence, chitosan molecular weight must be chosen carefully according to its application and incorporation of protein hydrolysate into film would be an efficient strategy to modify film performance.
Collapse
Affiliation(s)
- Hexiang Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Liqiong Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Juwu Hu
- Jiangxi Academy of Sciences, Jiangxi 330029, China
| | | | - Weiwei Sun
- Hongsheng Beverage Group, Zhejiang311200, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Jiangxi 330047, China.
| |
Collapse
|
12
|
A facile method to prepare cellulose fiber-based food packaging papers with improved mechanical strength, enhanced barrier, and antibacterial properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101729] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
13
|
Cao Y, Bian X, Luo S, Liu C, Hu X. Synthesis and characterization of the starch‐ZnO hybrid nanoparticles: Effect of the Amylose Content. STARCH-STARKE 2022. [DOI: 10.1002/star.202100256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yu Cao
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Xiaofang Bian
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang 330047 China
| |
Collapse
|
14
|
Zhang N, Zhang C, Liu J, Fan C, Yin J, Wu T. An oral hydrogel carrier for delivering resveratrol into intestine-specific target released with high encapsulation efficiency and loading capacity based on structure-selected alginate and pectin. Food Funct 2022; 13:12051-12066. [DOI: 10.1039/d2fo01889f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Resveratrol (RES) has many beneficial effects on the human body, but it is always unstable, resulting in low oral bioavailability, especially in the gastrointestinal tract.
Collapse
Affiliation(s)
- Nan Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Chuanbo Zhang
- College of Chemical Engineering and Materials Science, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Jiaming Liu
- College of Chemical Engineering and Materials Science, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Chaozhong Fan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Jinjin Yin
- College of Chemical Engineering and Materials Science, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
| |
Collapse
|