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Wang Y, Huang Y, Li H, Luo Y, Dai D, Zhang Y, Wang H, Chen H, Wu J, Dai H. Low gelatin concentration assisted cellulose nanocrystals stabilized high internal phase emulsion: The key role of interaction. Carbohydr Polym 2024; 337:122175. [PMID: 38710578 DOI: 10.1016/j.carbpol.2024.122175] [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: 03/18/2024] [Revised: 04/15/2024] [Accepted: 04/16/2024] [Indexed: 05/08/2024]
Abstract
Low concentrations of gelatin (0.02-0.20 wt%) were applied to regulate the surface and interface properties of CNC (0.50 wt%) by forming CNC/G complexes. As gelatin concentration increased from 0 to 0.20 wt%, the potential value of CNC/G gradually changed from -44.50 to -17.93 mV. Additionally, various gelatin concentrations led to micromorphology changes of CNC/G complexes, with the formation of particle interconnection at gelatin concentration of 0.10 wt%, followed by network structure and enhanced aggregation at gelatin concentration of 0.15 and 0.20 wt% respectively. The water contact angle (25.91°-80.23°) and interface adsorption capacity of CNC/G were improved due to hydrophobic group exposure of gelatin. When gelatin concentration exceeded 0.10 % at a fixed oil phase volume fraction (75 %), a high internal phase emulsion (HIPE) stabilized by CNC/G can be formed with a good storage stability. The rheological and microstructure results of HIPE confirmed that low gelatin concentration can assist CNC to form stable emulsion structure. Especially, the auxiliary stabilization mechanism of various gelatin concentration was different. CNC/G-0.10 % and CNC/G-0.15 % stabilized HIPE mainly depended on the enhanced interface adsorption and network structure, while CNC/G-0.20 % stabilized HIPE mainly relied on enhanced interface adsorption/accumulation due to weak electrostatic repulsion and aggregate granular morphology of CNC/G-0.20 %.
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Affiliation(s)
- Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yue Huang
- Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China
| | - Huameng Li
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuyuan Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Difei Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jihong Wu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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2
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Yang Z, Guo Y, Zeng C, Sun F, Wang Z, Zhang W, Tian T, Shan L, Zeng Y, Huang Z, Jiang L. Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials. Food Chem X 2024; 22:101363. [PMID: 38681229 PMCID: PMC11052903 DOI: 10.1016/j.fochx.2024.101363] [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: 02/24/2024] [Revised: 03/26/2024] [Accepted: 04/04/2024] [Indexed: 05/01/2024] Open
Abstract
In this study, ω-3 medium- and long-chain triacylglycerols (MLCTs) microcapsules with excellent performance were obtained using soy protein as the wall component to address the oxidation-related problems of MLCTs. Additionally, the effect of soy, whey, or pea proteins on microcapsules in terms of the changes in their structure and physicochemical properties was investigated. The results showed that the small particle size, low PDI (polydispersity index) and zeta potential, fast adsorption rate, and low interfacial tension of these protein-based samples fabricated through the O/W template method were conducive to maintaining the integrity of microcapsules during spray-drying. The microcapsules, characterized by a spherical shape, exhibited superior encapsulation efficiency of 94.56%, surpassing the findings of previous investigations. Overall, these microcapsules exhibited long-term storage stability and low controllable release rates, which could be utilized as carriers for liposoluble actives.
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Affiliation(s)
- Zhen Yang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yujie Guo
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Chili Zeng
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Fuwei Sun
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Tian
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Lingyue Shan
- College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea
| | - Yunxiang Zeng
- Wenzhou Vocational College of Science and Technology, Wenzhou 325000, China
| | - Zhaoxian Huang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China
| | - Lianzhou Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
- Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China
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3
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Gao J, Tan X, Dai H, Wang H, Chen H, Zhang Y. Properties regulation and mechanism on ferritin/chitooligosaccharide dual-compartmental emulsions and its application for co-encapsulation of curcumin and quercetin bioactive compounds. Food Chem 2024; 458:140243. [PMID: 38944931 DOI: 10.1016/j.foodchem.2024.140243] [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: 03/31/2024] [Revised: 06/17/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
Dual-compartmental emulsions, containing multiple chambers, possess great advantages in co-encapsulation of different cargoes. Herein, we reported a stable dual-compartmental emulsion by regulating the ratio of Marsupenaeus japonicus ferritin (MF) and chitooligosaccharide (COS), enabling efficient co-encapsulation of different compounds. The adsorption behavior of MF/COS complex over droplet interface varied at different ratios, thereby exerting an influence on the emulsion properties. Remarkably, emulsions stabilized by MF/COS complex at a ratio of 2:1 exhibited superior stability, as evidenced by no significant creaming or demulsification during storage or heat treatment. The mechanism is that MF/COS2:1 complex can enhance the formation of thicker interfacial layer and dense continuous phase network structure. Additionally, curcumin and quercetin can be co-encapsulated into the emulsions and their retention rates were significantly improved than those in oils, implying the potential of the resulting dual-compartmental emulsions in co-encapsulation and delivery of bioactive compounds.
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Affiliation(s)
- Junlu Gao
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Xiaoyi Tan
- College of Food Science, Southwest University, Chongqing, 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing, 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing, 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, China
| | - Hai Chen
- College of Food Science, Southwest University, Chongqing, 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, China.
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing, 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; State Key Laboratory of Silkworm Genome Biology, Southwest University, Chongqing, 400715, China; Modern "Chuan cai Yu wei" Food Industry Innovation Research Institute, Chongqing, 400715, China.
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4
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Liu S, Wang Y, Huang Y, Hu M, Lv X, Zhang Y, Dai H. Gelatin-nanocellulose stabilized emulsion-filled hydrogel beads loaded with curcumin: Preparation, encapsulation and release behavior. Int J Biol Macromol 2024:133551. [PMID: 38997845 DOI: 10.1016/j.ijbiomac.2024.133551] [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: 04/14/2024] [Revised: 06/16/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024]
Abstract
In this study, the curcumin was firstly encapsulated in gelatin (GLT) and/or cellulose nanocrystals (CNC) stabilized emulsions, then further mixed with sodium alginate (SA) to form emulsion-filled hydrogel beads loaded with curcumin (Cur). The Cur-loaded emulsions showed a droplet size of 20.3-24.4 μm with a uniform distribution. Introducing CNC and/or SA increased the viscosity of emulsions accompanied by viscoelastic transition, while the modulus was reduced due to destruction of GLT gel. Cur was doubly immobilized in the hydrogel beads with >90 % of encapsulation efficiency. The results of simulated gastrointestinal tract experiments revealed that the beads possessed a good pH sensitivity and controlled release behavior to prolong the retention of Cur in the gastrointestinal tract. After 6 h of UV irradiation, the Cur-loaded emulsion-filled hydrogel beads showed a higher antioxidant activity than that of pure Cur, effectively delaying the photodegradation of Cur. In addition, the beads had better stability in aqueous and acidic environments, which was favorable for prolonging the release of Cur. These results suggest that the emulsion-filled hydrogel beads have great potential for the delivery of lipophilic bioactive molecules.
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Affiliation(s)
- Siyi Liu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuxi Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yue Huang
- Chongqing Sericulture Science and Technology Research Institute, Chongqing 400700, China
| | - Mengtao Hu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xiangxiang Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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5
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Kaynarca GB. Characterization and molecular docking of sustainable wine lees and gelatin-based emulsions: innovative fat substitution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38702916 DOI: 10.1002/jsfa.13563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/30/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
BACKGROUND The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g-1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g-1) in the high-fat phase (65 g 100 g-1). This study conducted rheology, physicochemical technical and characterization analyses on the emulsions to provide sustainable and innovative approaches for spreadable oils. RESULTS The addition of WL to FG emulsions improved oxidative stability, emulsion stability and bioactive compounds. The zeta potential (-101 ± 5.62 mV) of 0.58 g 100 g-1 WL-containing emulsion (PE1) was found to be high, whereas particle size (347.6 ± 5.25 nm) and polydispersity index (0.50) were statistically low. It was also found that the addition of WL improved the intermolecular interactions, crystallinity and microstructural properties of the emulsions. All these results were supported by simulating the molecular configuration between FG and WL. The compounds gallic acid, caffeic acid, myricetin, quercetin and resveratrol showed a strong affinity to FG, with free binding energies of -5.50, -5.88, -6.53, -6.68 and -6.66 kcal mol-1, respectively. CONCLUSION As a result, WL-supported FG has the potential to be used as an alternative to egg proteins to develop sustainable low-cost spreadable emulsions. © 2024 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)
- Gülce Bedis Kaynarca
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kirklareli, Turkey
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6
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Zhang L, Li X, Xu X, Song L, Bi A, Wu C, Ma Y, Du M. Semisolid medium internal phase emulsions stabilized by dendritic-like mushroom cellulose nanofibrils: Concentration effect and stabilization mechanism. Food Chem 2024; 436:137693. [PMID: 37832422 DOI: 10.1016/j.foodchem.2023.137693] [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: 05/17/2023] [Revised: 09/27/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023]
Abstract
Emulsions with reduced fat and natural stabilizers are currently prevalent. Herein, semisolid emulsions with an oil phase of 50 % were successfully prepared using cellulose nanofibrils from mushroom stipes as stabilizers. Cellulose nanofibrils obtained by high-pressure homogenization were dendritic-like and possessed a contact angle of 70.50 ± 0.41°. The rheological properties and stability of emulsions increased significantly as nanocellulose concentrations increased from 5 to 20 mg/mL, while nanocellulose at 25-30 mg/mL significantly reduced the storage stability and anti-lipid oxidation ability of emulsions. The microstructure of semisolid emulsions demonstrated that nanocellulose fibers at 20 mg/mL could stabilize emulsions by forming compact interfacial films around droplets and creating intensive bridging networks between neighboring droplets, while nanofibers at concentrations over 20 mg/mL easily clustered in the aqueous phase, making the droplets more susceptible to aggregation and demulsification. The results demonstrate that cellulose nanofibrils from mushroom byproducts have the potential to stabilize semisolid food-grade emulsions.
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Affiliation(s)
- Ling Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiang Li
- College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
| | - Xianbing Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Liang Song
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Anqi Bi
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Chao Wu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yunjiao Ma
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ming Du
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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7
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Niu H, Chen X, Chen X, Chen H, Dou Z, Wang W, Fu X. Interfacial Behavior and Long-Term Stability of the Emulsions Stabilized by Sugar Beet Pectin-Ca 2+ Complexes with Different Cross-Linking Degrees. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2024. [PMID: 38329064 DOI: 10.1021/acs.langmuir.4c00008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Recent studies showed that sugar beet pectin exhibited more excellent emulsifying properties than traditional citrus peel pectin and apple pectin ascribed to the higher content of neutral sugar, protein, ferulic acid, and acetyl groups. It is precisely because of the extremely complex molecular structure of pectin that the emulsifying properties of the pectin-Ca2+ complex are still unclear. In this study, SBP-Ca2+ complexes with different cross-linking degrees were prepared. Subsequently, their interfacial adsorption kinetics, the resistance of interfacial films to external perturbances, and the long-term stability of the emulsions formed by these SBP-Ca2+ complexes were measured. The results indicated that the highly cross-linked SBP-Ca2+ complex exhibited slower interfacial adsorption kinetics than SBP alone. Moreover, compared with SBP alone, the oil-water interfacial film loaded by the highly cross-linked SBP-Ca2+ complex exhibited a lower elasticity and a poorer resistance to external perturbances. This resulted in a larger droplet size, a lower ζ-potential value, a larger continuous viscosity, and a worse long-term stability of the emulsion formed by the highly cross-linked SBP-Ca2+ complex. This study has very important guiding significance for deeply understanding the emulsification mechanism of the pectin-Ca2+ complex.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, P. R. China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, P. R. China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou 510280, Guangdong, P. R. China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang 529500, Guangdong, P. R. China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, P. R. China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P. R. China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, P. R. China
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8
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Qin Q, Zhang X, Gao B, Liu W, Han L, Sing SL, Liu X. Insight into the effect of different nanocellulose types on protein-based bionanocomposite film properties. Int J Biol Macromol 2024; 257:127944. [PMID: 37951448 DOI: 10.1016/j.ijbiomac.2023.127944] [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: 07/07/2023] [Revised: 10/23/2023] [Accepted: 10/30/2023] [Indexed: 11/14/2023]
Abstract
This paper investigates the effect of five different types of nanocellulose on the properties of protein-based bionanocomposite films (PBBFs) and the mechanism of action. The results show that TEMPO-oxidized nanocellulose (TNC) PBBFs have the smoothest surface structure. This is because some hydroxyl groups in TNC are converted to carboxyl groups, increasing hydrogen bonding and cross-linking with proteins. Bacterial nanocellulose (BNC) PBBFs have the highest crystallinity. Filamentous BNC can form an interlocking network with protein, promoting effective stress transfer in the PBBFs with maximum tensile strength. The PBBFs of lignin nanocellulose (LNC) have superior elasticity due to the presence of lignin, which gives them the greatest creep properties. The PBBFs of cellulose nanocrystals (CNCs) have the largest water contact angle. This is because the small particle size of CNC can be uniformly distributed in the protein matrix. The different types of nanocellulose differ in their microscopic morphology and the number of hydroxyl groups and hydrogen bonding sites on their surfaces. Therefore, there are differences in the spatial distribution and the degree of intermolecular cross-linking of different types of nanocellulose in the protein matrix. This is the main reason for the differences in the material properties of PBBFs.
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Affiliation(s)
- Qingyu Qin
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China; Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xinyan Zhang
- National Engineering Laboratory for Reducing Emissions from Coal Combustion, School of Energy and Power Engineering, Shandong University, Jinan, Shandong 250061, China.
| | - Bing Gao
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Wenying Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China
| | - Lujia Han
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Swee Leong Sing
- Department of Mechanical Engineering, College of Design and Engineering, National University of Singapore, Singapore.
| | - Xian Liu
- Laboratory of Biomass and Bioprocessing Engineering, College of Engineering, China Agricultural University, Beijing 100083, China.
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9
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Cai Y, Huang L, Zhao Q, Zhao D, Zhao M, Van der Meeren P. Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze-thaw stability of ISF concentrated emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6920-6928. [PMID: 37300816 DOI: 10.1002/jsfa.12775] [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: 03/29/2023] [Revised: 06/02/2023] [Accepted: 06/10/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND Concentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating. RESULTS In this study, alkali-extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze-thawing. Compared with the original hydration method, salinization reduced the absolute ζ-potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ-potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high-speed centrifugation and long-term storage. Additionally, secondary emulsification after freeze-thaw further improved the performance of the concentrated emulsions. CONCLUSION The results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yongjian Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lihua Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongrui Zhao
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Paul Van der Meeren
- Particle & Interfacial Technology Group, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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10
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Las-Casas B, Dias IKR, Yupanqui-Mendoza SL, Pereira B, Costa GR, Rojas OJ, Arantes V. The emergence of hybrid cellulose nanomaterials as promising biomaterials. Int J Biol Macromol 2023; 250:126007. [PMID: 37524277 DOI: 10.1016/j.ijbiomac.2023.126007] [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: 04/30/2023] [Revised: 07/16/2023] [Accepted: 07/25/2023] [Indexed: 08/02/2023]
Abstract
Cellulose nanomaterials (CNs) are promising green materials due to their unique properties as well as their environmental benefits. Among these materials, cellulose nanofibrils (CNFs) and nanocrystals (CNCs) are the most extensively researched types of CNs. While they share some fundamental properties like low density, biodegradability, biocompatibility, and low toxicity, they also possess unique differentiating characteristics such as morphology, rheology, aspect ratio, crystallinity, mechanical and optical properties. Therefore, numerous comparative studies have been conducted, and recently, various studies have reported the synergetic advantages resulting from combining CNF and CNC. In this review, we initiate by addressing the terminology used to describe combinations of these and other types of CNs, proposing "hybrid cellulose nanomaterials" (HCNs) as the standardized classifictation for these materials. Subsequently, we briefly cover aspects of properties-driven applications and the performance of CNs, from both an individual and comparative perspective. Next, we comprehensively examine the potential of HCN-based materials, highlighting their performance for various applications. In conclusion, HCNs have demonstraded remarkable success in diverse areas, such as food packaging, electronic devices, 3D printing, biomedical and other fields, resulting in materials with superior performance when compared to neat CNF or CNC. Therefore, HCNs exhibit great potential for the development of environmentally friendly materials with enhanced properties.
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Affiliation(s)
- Bruno Las-Casas
- Laboratory of Applied Bionanotechnology, Department of Biotechnology, Lorena School of Engineering, Universidade de Sao Paulo, Lorena, SP, Brazil
| | - Isabella K R Dias
- Laboratory of Applied Bionanotechnology, Department of Biotechnology, Lorena School of Engineering, Universidade de Sao Paulo, Lorena, SP, Brazil
| | - Sergio Luis Yupanqui-Mendoza
- Laboratory of Applied Bionanotechnology, Department of Biotechnology, Lorena School of Engineering, Universidade de Sao Paulo, Lorena, SP, Brazil
| | - Bárbara Pereira
- Laboratory of Applied Bionanotechnology, Department of Biotechnology, Lorena School of Engineering, Universidade de Sao Paulo, Lorena, SP, Brazil
| | - Guilherme R Costa
- Laboratory of Applied Bionanotechnology, Department of Biotechnology, Lorena School of Engineering, Universidade de Sao Paulo, Lorena, SP, Brazil
| | - Orlando J Rojas
- Bioproducts Institute, Department of Chemical and Biological Engineering, Department of Chemistry, Department of Wood Science, University of British Columbia, 2360 East Mall, Vancouver, BC, Canada
| | - Valdeir Arantes
- Laboratory of Applied Bionanotechnology, Department of Biotechnology, Lorena School of Engineering, Universidade de Sao Paulo, Lorena, SP, Brazil.
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11
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Tang M, Sun Y, Feng X, Ma L, Dai H, Fu Y, Zhang Y. Regulation mechanism of ionic strength on the ultra-high freeze-thaw stability of myofibrillar protein microgel emulsions. Food Chem 2023; 419:136044. [PMID: 37011570 DOI: 10.1016/j.foodchem.2023.136044] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 03/14/2023] [Accepted: 03/24/2023] [Indexed: 04/03/2023]
Abstract
The regulation mechanism of ionic strength (0-1000 mM) on the freeze-thaw (FT) stability of emulsions stabilized by myofibrillar protein microgel particles (MMP) was systematically investigated. High ionic strength emulsions (300-1000 mM) exhibited stability after five FT cycles. With ionic strength increasing, the repulsive force between particles gradually reduced, the flocculation degree (20.72 ∼ 75.60%) and apparent viscosity of emulsions gradually rose (69 ∼ 170 mPa·s), promoting the formation of protein network structures in the continuous phase. Concurrently, the interfacial proteins rearranged (18.8 ∼ 104.2 s-1) and aggregated rapidly, facilitating the formation of a stable interface network structure, ultimately improving its stability. Besides, scanning electron microscopy (SEM) images revealed that the interfacial proteins gradually aggregated, further forming a network with the MMP in the continuous phase, allowing MMP emulsions with enhanced FT stability at high ionic strength (300-1000 mM). This study was beneficial to produce emulsion-based sauces with ultra-high FT stability.
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12
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Chen Z, Li Y, Wang H, Tian H, Feng X, Tan L, Liu X. Synergistic effects of oxidized konjac glucomannan on rheological, thermal and structural properties of gluten protein. Int J Biol Macromol 2023; 248:125598. [PMID: 37423447 DOI: 10.1016/j.ijbiomac.2023.125598] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 06/25/2023] [Accepted: 06/26/2023] [Indexed: 07/11/2023]
Abstract
Oxidation is an effective way to prepare depolymerized konjac glucomannan (KGM). The oxidized KGM (OKGM) differed from native KGM in physicochemical properties due to different molecular structure. In this study, the effects of OKGM on the properties of gluten protein were investigated and compared with native KGM (NKGM) and enzymatic hydrolysis KGM (EKGM). Results showed that the OKGM with a low molecular weight and viscosity could improve rheological properties and enhance thermal stability. Compared to native gluten protein (NGP), OKGM stabilized the protein secondary structure by increasing the contents of β-sheet and α-helix, and improved the tertiary structure through increasing the disulfide bonds. The compact holes with shrunk pore size confirmed a stronger interaction between OKGM and gluten protein through scanning electron microscopy, forming a highly networked gluten structure. Furthermore, OKGM depolymerized by the moderate ozone-microwave treatment of 40 min had a higher effect on gluten proteins than that by the 100 min treatment, demonstrating that the excessive degradation of KGM weakened the interaction between the gluten protein and OKGM. These findings demonstrated that incorporating moderately oxidized KGM into gluten protein was an effective strategy to improve the properties of gluten protein.
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Affiliation(s)
- Zhaojun Chen
- College of Food Science, Southwest University, Chongqing 400715, China; Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Yao Li
- College of Food Science, Southwest University, Chongqing 400715, China; College of Food Science and Engineering, Hainan University, Haikou 570228, China.
| | - Hui Wang
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Hongmei Tian
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lulin Tan
- Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
| | - Xiong Liu
- College of Food Science, Southwest University, Chongqing 400715, China.
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13
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Feng X, Sun Y, Tan H, Ma L, Dai H, Zhang Y. Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity. Food Chem 2023; 413:135653. [PMID: 36773361 DOI: 10.1016/j.foodchem.2023.135653] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/14/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023]
Abstract
The Pickering emulsion may be restricted in the foods owing to the unreasonable use of oils. Herein, the effect of different oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions was investigated. Results showed sunflower oil Pickering emulsions with high stability have the smallest droplet size (-26.17 μm). While peanut oil Pickering emulsions have the largest droplet size (-77.00 μm) and poor emulsion stability. The fatty acid analysis showed sunflower oil had low content of saturated (15.68 %) and super-long-chain (0) fatty acids, while peanut oil had high content of saturated (23.67 %) and super-long-chain (9.02 %) fatty acids, leading to a difference in viscosity. Low viscosity was more conducive to dispersing oil droplets and inhibiting the floating and gathering of droplets, thus enhancing the emulsion stability. Therefore, the oil with low content of super-long-chain and saturated fatty acids could be suitable for preparing MMP Pickering emulsions.
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Affiliation(s)
- Xin Feng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yi Sun
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing 400715, China.
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14
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Liu Y, Wei Y, He Y, Qian Y, Wang C, Chen G. Large-Scale Preparation of Carboxylated Cellulose Nanocrystals and Their Application for Stabilizing Pickering Emulsions. ACS OMEGA 2023; 8:15114-15123. [PMID: 37151532 PMCID: PMC10157680 DOI: 10.1021/acsomega.2c08239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Accepted: 04/06/2023] [Indexed: 05/09/2023]
Abstract
Cellulose nanocrystals (CNCs) with varied unique properties have been widely used in emulsions, nanocomposites, and membranes. However, conventional CNCs for industrial use were usually prepared through acid hydrolysis or heat-controlled methods with sulfuric acid. This most commonly used acid method generally suffers from low yields, poor thermal stability, and potential environmental pollution. Herein, we developed a high-efficiency and large-scale preparation strategy to produce carboxylated cellulose nanocrystals (Car-CNCs) via carboxymethylation-enhanced ammonium persulfate (APS) oxidation. After carboxymethylation, the wood fibers could form unique "balloon-like" structures with abundant exposed hydroxy groups, which facilitated exfoliating fibril bundles into individual nanocrystals during the APS oxidation process. The production process under controlled temperature, time period, and APS concentrations was optimized and the resultant Car-CNCs exhibited a typical structure with narrow diameter distributions. In particular, the final Car-CNCs exhibited excellent thermal stability (≈346.6 °C) and reached a maximum yield of 60.6%, superior to that of sulfated cellulose nanocrystals (Sul-CNCs) prepared by conventional acid hydrolysis. More importantly, compared to the common APS oxidation, our two-step collaborative process shortened the oxidation time from more than 16 h to only 30 min. Therefore, our high-efficiency method may pave the way for the up-scaled production of carboxylated nanocrystals. More importantly, Car-CNCs show potential for stabilizing Pickering emulsions that can withstand changeable environments, including heating, storage, and centrifugation, which is better than the conventional Sul-CNC-based emulsions.
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Affiliation(s)
- Yikang Liu
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Yuan Wei
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Yingying He
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Yangyang Qian
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
- College
of Tea (Pu’er), West Yunnan University
of Applied Sciences, Pu’er 665000, China
| | - Chunyu Wang
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
| | - Gang Chen
- State
Key Laboratory of Pulp and Paper Engineering, College of Light Industry
and Engineering, South China University
of Technology, Guangzhou 510640, China
- Guangdong
Engineering Technology Research and Development Center of Specialty
Paper and Paper-Based Functional Materials, South China University of Technology, Guangzhou 510640, China
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15
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Luo Y, Wang J, Lv T, Wang H, Zhou H, Ma L, Zhang Y, Dai H. Chitosan particles modulate the properties of cellulose nanocrystals through interparticle interactions: Effect of concentration. Int J Biol Macromol 2023; 240:124500. [PMID: 37080408 DOI: 10.1016/j.ijbiomac.2023.124500] [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: 02/20/2023] [Revised: 04/10/2023] [Accepted: 04/14/2023] [Indexed: 04/22/2023]
Abstract
The physical and chemical properties of cellulose nanocrystals (CNC) were regulated by physical crosslinking with chitosan particles (CSp). At a fixed concentration (0.5 wt%) of CNC, varying CSp concentration (0.02-0.5 wt%) influenced the morphologies and chemical properties of the obtained complex particles (CNC-CSp). The results of Fourier transform infrared spectroscopy (FTIR) and zeta potential confirmed the electrostatic and hydrogen bonding interactions between CSp and CNC. At a low CSp concentration (0.02-0.05 wt%), the charge shielding effect induced the formation of particle aggregation networks, thus showing increased viscosity, turbidity and size (153.4-2605.7 nm). At a higher CSp concentration (0.1-0.5 wt%), the hydrogen bonding interaction promoted CSp adsorption onto the surface of CNC, thus facilitating the dispersion of CNC-CSp due to electrostatic repulsion caused by surface-adsorbed CSp. In addition, CSp improved the thermal stability, hydrophobicity (41.87-60.02°) and rheological properties of CNC. Compared with CNC, CNC-CSp displayed a better emulsifying ability and emulsion stability, in which CSp could play a dual role (i.e., charge regulator and stabilizer). This study suggests that introducing CSp can improve the properties and application potentials of CNC as food colloids.
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Affiliation(s)
- Yuyuan Luo
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Junjie Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Tianyi Lv
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongxia Wang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Hongyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China; Key Laboratory of Luminescence Analysis and Molecular Sensing, Southwest University, Ministry of Education, Chongqing 400715, China.
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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16
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Feng X, Dai H, Tan H, Tang M, Ma L, Zhang Y. Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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17
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Chen L, Lin C, Ye Q, Chen J, Chen Z, Jiang J, Zhou M, Li J, Hu K, Sun S. A fungal cellulose nanocrystals-based approach to improve the stability of triterpenes loaded Pickering emulsion. Int J Biol Macromol 2022; 222:438-447. [PMID: 36162530 DOI: 10.1016/j.ijbiomac.2022.09.166] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 11/05/2022]
Abstract
Depolysaccharide residues of edible fungus Pleurotus eryngii (dePSR-Pe), a mushroom industry waste, have abundant cellulose. In this study, the cellulose nanocrystals of P. eryngii (PeCNs) were extracted by hydrochloric acid. Results showed that the length of PeCNs is 469 ± 76.41 nm with a high aspect ratio of 40-100 and needle morphology. The structural characterization revealed that PeCNs had good thermal stability (approach 300 °C) and high crystallinity (84.2 %). An O/W Pickering emulsion stabilized with PeCNs was prepared to inhibit lipid oxidation and improve the loading capacity of triterpenes of P. coco. Unimodal size distribution of emulsion droplets was obtained under an optimized aqueous-phase condition to form a metastable emulsion, regardless of varying oil-water volume ratio <50/50. In vitro digestion study suggested that triterpenes-loaded Pickering emulsion had 1-3 times higher drug stability than bulk oil. These metastable Pickering emulsions call for fewer nanoparticles and provide a new strategy for the industry application of cellulose nanocrystals at less cost.
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Affiliation(s)
- Liding Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenghui Lin
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Qing Ye
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jianqiu Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihan Chen
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiahui Jiang
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Menglin Zhou
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiahuan Li
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Kaihui Hu
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shujing Sun
- College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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