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Dong Y, Ghasemzadeh M, Khorsandi Z, Sheibani R, Nasrollahzadeh M. Starch-based hydrogels for environmental applications: A review. Int J Biol Macromol 2024; 269:131956. [PMID: 38692526 DOI: 10.1016/j.ijbiomac.2024.131956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 04/19/2024] [Accepted: 04/27/2024] [Indexed: 05/03/2024]
Abstract
Water sources have become extremely scarce and contaminated by organic and inorganic industrial and agricultural pollutants as well as household wastes. Poisoning water resources by dyes and metals is a problem because contaminated water can leak into subsurface and surface sources, causing serious contamination and health problems. Therefore, developing wastewater treatment technologies is valuable. Today, hydrogels have attracted considerable attention owing to their broad applications. Hydrogels are polymeric network compositions with significant water-imbibing capacity. Hydrogels have potential applications in diverse fields such as biomedical, personal care products, pharmaceuticals, cosmetics, and biosensors. They can be prepared by using natural (biopolymers) and synthetic polymers. Synthetic polymer-based hydrogels obtained from petrochemicals are not environmentally benign; thus, abundant plant-based polysaccharides are found as more suitable compounds for making biodegradable hydrogels. Polysaccharides with many advantages such as non-toxicity, biodegradability, availability, inexpensiveness, etc. are widely employed for the preparation of environmentally friendly hydrogels. Polysaccharides-based hydrogels containing chitin, chitosan, gum, starch (St), etc. are employed to remove pollutants, metals, and dyes. Among these, St has attracted a lot of attention. St can be mixed with other compounds to make hydrogels, which remove dyes and metal ions to variable degrees of efficiency. Although St has numerous advantages, it suffers from drawbacks such as low stability, low water solubility, and fast degradability in water which limit its application as an environmental adsorbent. As an effective way to overcome these weaknesses, various modification approaches to form starch-based hydrogels (SBHs) employing different compounds have been reported. The preparation methods and applications of SBH adsorbents in organic dyes, hazardous materials, and toxic ions elimination from water resources have been comprehensively discussed in this review.
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Affiliation(s)
- Yahao Dong
- Henan Key Laboratory of Green Chemistry, Collaborative Innovation Center of Henan Province for Green Manufacturing of Fine Chemicals, Henan Engineering Laboratory of Chemical Pharmaceutical and Biomedical Materials, Key Laboratory of Green Chemical Media and Reactions, Ministry of Education, School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453007, PR China.
| | | | - Zahra Khorsandi
- Department of Chemistry, Faculty of Science, University of Qom, Qom 37185-359, Iran
| | - Reza Sheibani
- Amirkabir University of Technology-Mahshahr Campus, University St., Nahiyeh san'ati, Mahshahr, Khouzestan, Iran
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2
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Joseph A, Muhammad L F, S Vijayan A, Xavier J, K B M, Karthikeyan A, Gopinath N, P V M, Nair BG. 3D printed arrowroot starch-gellan scaffolds for wound healing applications. Int J Biol Macromol 2024; 264:130604. [PMID: 38447843 DOI: 10.1016/j.ijbiomac.2024.130604] [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: 12/28/2023] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/08/2024]
Abstract
Skin, the largest organ in the body, blocks the entry of environmental pollutants into the system. Any injury to this organ allows infections and other harmful substances into the body. 3D bioprinting, a state-of-the-art technique, is suitable for fabricating cell culture scaffolds to heal chronic wounds rapidly. This study uses starch extracted from Maranta arundinacea (Arrowroot plant) (AS) and gellan gum (GG) to develop a bioink for 3D printing a scaffold capable of hosting animal cells. Field emission scanning electron microscopy (FE-SEM) and X-ray diffraction analysis (XRD) prove that the isolated AS is analogous to commercial starch. The cell culture scaffolds developed are superior to the existing monolayer culture. Infrared microscopy shows the AS-GG interaction and elucidates the mechanism of hydrogel formation. The physicochemical properties of the 3D-printed scaffold are analyzed to check the cell adhesion and growth; SEM images have confirmed that the AS-GG printed scaffold can support cell growth and proliferation, and the MTT assay shows good cell viability. Cell behavioral and migration studies reveal that cells are healthy. Since the scaffold is biocompatible, it can be 3D printed to any shape and structure and will biodegrade in the requisite time.
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Affiliation(s)
- Abey Joseph
- Department of Bioscience & Engineering, National Institute of Technology Calicut, Kozhikode, Kerala 673601, India
| | - Fathah Muhammad L
- Department of Bioscience & Engineering, National Institute of Technology Calicut, Kozhikode, Kerala 673601, India
| | - Athira S Vijayan
- School of Material Science and Engineering, National Institute of Technology Calicut, Kozhikode, Kerala 673601, India
| | - Joseph Xavier
- Toxicology division, Biomedical Technology Wing, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Poojapura, Trivandrum, Kerala, India
| | - Megha K B
- Toxicology division, Biomedical Technology Wing, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Poojapura, Trivandrum, Kerala, India
| | - Akash Karthikeyan
- Department of Bioscience & Engineering, National Institute of Technology Calicut, Kozhikode, Kerala 673601, India
| | - Nigina Gopinath
- Department of Bioscience & Engineering, National Institute of Technology Calicut, Kozhikode, Kerala 673601, India
| | - Mohanan P V
- Toxicology division, Biomedical Technology Wing, Sree Chitra Tirunal Institute for Medical Sciences and Technology, Poojapura, Trivandrum, Kerala, India
| | - Baiju G Nair
- Department of Bioscience & Engineering, National Institute of Technology Calicut, Kozhikode, Kerala 673601, India.
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Wu S, Xiao R, Wu Y, Xu L. Advances in tissue engineering of gellan gum-based hydrogels. Carbohydr Polym 2024; 324:121484. [PMID: 37985043 DOI: 10.1016/j.carbpol.2023.121484] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 10/09/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Gellan Gum (GG) is a large, naturally occurring, linear polysaccharide with a similar structure and biological properties to the extracellular matrix. It's appropriate as a matrix material for the development of different composite materials due to its biocompatibility, biodegradability, and injectability. Hydrogels made from GG have found various applications in the field of Tissue Engineering (TE) in recent years after being mixed with a variety of other organic and inorganic components. These composites are considered multifunctional developing biomaterials because of their impressive mechanical capabilities, biocompatibility, low cytotoxicity, etc. This review focuses on the emerging advances of GG-based hydrogels in TE, providing an overview of the applications of different types of GG-based composite materials in bone TE, cartilage TE, nervous TE, retina TE, and other fields. Moreover, the investigations of GG-based hydrogels as bioink components for 3D bioprinting in TE will be elucidated. This review offers general guidance for the development of biomaterials related to GG, as well as ideas for future clinical diagnosis and treatment.
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Affiliation(s)
- Shanyi Wu
- Hunan Key Laboratory of Oral Health Research, Hunan 3D Printing Engineering Research Center of Oral Care, Hunan Clinical Research Center of Oral Major Disease and Oral Health, Department of Operative Dentistry and Endodontics, Xiangya Stomatological Hospital, Central South University, Changsha, Hunan, China
| | - Rongjun Xiao
- Hunan Key Laboratory of Oral Health Research, Hunan 3D Printing Engineering Research Center of Oral Care, Hunan Clinical Research Center of Oral Major Disease and Oral Health, Department of Operative Dentistry and Endodontics, Xiangya Stomatological Hospital, Central South University, Changsha, Hunan, China
| | - Yong Wu
- Department of Nephrology, The Second Xiangya Hospital, Central South University, Key Laboratory of Kidney Disease and Blood Purification, Changsha, Hunan, China
| | - Laijun Xu
- Stomatological Hospital, School of Stomatology, Southern Medical University, Guangzhou 510280, China.
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Bagnolo LM, Almeida FS, Silva KCG, Sato ACK. Starch can act differently when combined with alginate or gellan gum to form hydrogels. Food Res Int 2023; 173:113333. [PMID: 37803642 DOI: 10.1016/j.foodres.2023.113333] [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: 02/10/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.
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Affiliation(s)
- Luiza Moraes Bagnolo
- School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
| | - Flávia Souza Almeida
- School of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil.
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Ma L, Long T, Yuan S, Qi P, Han L, Hao J. A pH-indicating smart tag based on porous hydrogel as food freshness sensors. J Colloid Interface Sci 2023; 647:32-42. [PMID: 37244174 DOI: 10.1016/j.jcis.2023.05.145] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/01/2023] [Accepted: 05/22/2023] [Indexed: 05/29/2023]
Abstract
HYPOTHESIS The pH-indicating smart packaging and tags are identified within the general research and pH colorimetric smart tags are effective, non-invasive methods for indicating food freshness on a real-time basis, but their sensitivity is limited. EXPERIMENTS In Herin, we developed a porous hydrogel with high sensitivity, water content, modulus, and safety. Hydrogels were prepared with gellan gum, starch, and anthocyanin. The phase separations provide an adjustable porous structure, which can enhance the capture and transformation of gas from food spoilage, hence improving the sensitivity. Hydrogel is physically crosslinked by the entanglement of chains through freeze-thawing cycles, and porosity can be adjusted by the addition of starch, so avoiding the use of toxicity crosslinkers and porogen. FINDINGS Our study demonstrates that the gel undergoes an obvious color shift during the spoilage of milk and shrimp, revealing its potential application as a smart tag signaling food freshness.
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Affiliation(s)
- Lin Ma
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Teng Long
- School of Materials Science and Engineering, Shandong University, Jinan 250100, PR China
| | - Shideng Yuan
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Ping Qi
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Lin Han
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China
| | - Jingcheng Hao
- Key Laboratory of Colloid and Interface Chemistry (Shandong University), Ministry of Education, Jinan 250100, PR China.
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Hilal A, Florowska A, Wroniak M. Binary Hydrogels: Induction Methods and Recent Application Progress as Food Matrices for Bioactive Compounds Delivery-A Bibliometric Review. Gels 2023; 9:gels9010068. [PMID: 36661834 PMCID: PMC9857866 DOI: 10.3390/gels9010068] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Food hydrogels are biopolymeric materials made from food-grade biopolymers with gelling properties (proteins and polysaccharides) and a 3D network capable of incorporating large amounts of water. They have sparked considerable interest because of their potential and broad application range in the biomedical and pharmaceutical sectors. However, hydrogel research in the field of food science is still limited. This knowledge gap provides numerous opportunities for implementing their unique properties, such as high water-holding capacity, moderated texture, compatibility with other substances, cell biocompatibility, biodegradability, and high resemblance to living tissues, for the development of novel, functional food matrices. For that reason, this article includes a bibliometric analysis characterizing research trends in food protein-polysaccharide hydrogels (over the last ten years). Additionally, it characterizes the most recent developments in hydrogel induction methods and the most recent application progress of hydrogels as food matrices as carriers for the targeted delivery of bioactive compounds. Finally, this article provides a future perspective on the need to evaluate the feasibility of using plant-based proteins and polysaccharides to develop food matrices that protect nutrients, including bioactive substances, throughout processing, storage, and digestion until they reach the specific targeted area of the digestive system.
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Insights into pH-modulated interactions between native potato starch and cyanidin-3-O-glucoside: Electrostatic interaction-dependent binding. Food Res Int 2022; 156:111129. [DOI: 10.1016/j.foodres.2022.111129] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 03/08/2022] [Accepted: 03/09/2022] [Indexed: 11/21/2022]
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8
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Vilela JAP, Bonsanto FP, Cunha RL. Mechanical properties of gellan gum beads prepared with potassium or calcium ions. J Texture Stud 2022; 53:531-539. [DOI: 10.1111/jtxs.12684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 04/03/2022] [Accepted: 04/06/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Joice Aline Pires Vilela
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas SP Brazil
| | - Fabiana Perrechil Bonsanto
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences Federal University of São Paulo (UNIFESP) Diadema SP Brazil
| | - Rosiane Lopes Cunha
- Department of Food Engineering and Technology, School of Food Engineering University of Campinas (UNICAMP) Campinas SP Brazil
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9
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Mohseni M, Ramazani Saadatabadi A. Highly conductive self-electrical stimuli core-shell conduit based on PVDF-chitosan–gelatin filled with in-situ gellan gum as a possible candidate for nerve regeneration: a rheological, electrical, and structural study. APPLIED NANOSCIENCE 2021. [DOI: 10.1007/s13204-021-02012-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Polysaccharide-Peptides-Based Microgels: Characterization, In Vitro Digestibility, and Rheological Behavior of their Suspensions. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09683-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Carranza-Saavedra D, Zapata-Montoya JE, Váquiro-Herrera HA, Solanilla-Duque JF. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The fishing industry produces waste such as viscera, which is an environmental problem for many countries. Obtaining protein from these wastes are useful for the food industry. In this study, the chemical composition, amino acid profile, solubility, digestibility and thermal properties of Yamú protein isolate (PI) and its hydrolysates obtained by enzymatic hydrolysis were characterized. The hydrolysates (0.05, 0.1, 0.5, 1 and 2% w/v) were mixed with a sodium alginate-based solution to form an edible coating solution (ECS). Antioxidant capacity antimicrobial activity, Zeta potential (ζ) and adsorption kinetics properties were determined. PI contains 88% (w/w) protein showing better solubility, digestibility and thermal stability properties. The hydrolysate concentrations with DPPH inhibitory ECS were 0.1 and 0.5% (w/v). The kinetic properties of ECS showed good stability and excellent adsorption. These results suggest that this Yamú protein has high nutritional potential as an ingredient for the production of functional foods.
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Affiliation(s)
- Darwin Carranza-Saavedra
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - José Edgar Zapata-Montoya
- Grupo de investigación en Nutrición y Tecnología de Alimentos (Nutec), Universidad de Antioquia , Medellín 050010 , Colombia
| | - Henry Alexander Váquiro-Herrera
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
| | - José Fernando Solanilla-Duque
- Grupo de investigación Centro de desarrollo agroindustrial del Tolima (CEDAGRITOL), Universidad Del Tolima , Ibagué 730006299 , Colombia
- Departamento de Agroindustria , Facultad de Ciencias Agrarias, Universidad del Cauca , Popayán 190001 , Colombia
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12
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de Almeida WS, da Silva DA. Does polysaccharide quaternization improve biological activity? Int J Biol Macromol 2021; 182:1419-1436. [PMID: 33965482 DOI: 10.1016/j.ijbiomac.2021.05.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/26/2021] [Accepted: 05/02/2021] [Indexed: 12/19/2022]
Abstract
The natural polysaccharides, due to their structural diversity, commonly present very distinct solubility and physical chemical properties and additionally have intrinsic biological activities that, gene-rally, reveal themselves in a light way. The chemical modification of the molecular structure can improve these parameters. In this review, original articles that approached the quaternization of polysaccharides for purposes of biological application were selected, without limitation of year of publication, in the databases Scopus, Web of Science and PubMed. The results obtained from the bibliographic survey indicate that the increase in positive charges caused by quaternization improves the interaction between modified polysaccharides and structures that have negative charges on their surface, such as the cell wall of microorganisms and some cells in the human body, such as the DNA. This greater interaction is reflected as an increase in the biological activity of all polysaccharides broached in this study. Another important data obtained was the fact that the chemical changes did not affect or irrelevantly affect the toxicity of almost all of the polysaccharides that were quaternized. Therefore, polysaccharide quaternization is a safe and effective way to obtain improvements in the biological behavior of these macromolecules.
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Affiliation(s)
- Wanessa Sales de Almeida
- Programa de Pós-graduação em Ciência e Engenharia de Materiais, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, 64049-550 Teresina, PI, Brazil.
| | - Durcilene Alves da Silva
- Programa de Pós-graduação em Ciência e Engenharia de Materiais, Universidade Federal do Piauí, Campus Ministro Petrônio Portela, 64049-550 Teresina, PI, Brazil; Núcleo de Pesquisa em Biotecnologia e Biodiversidade, Universidade Federal do Delta do Parnaíba, Brazil.
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14
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Cai X, Du X, Zhu G, Cai Z, Cao C. The use of potato starch/xanthan gum combinations as a thickening agent in the formulation of tomato ketchup. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1760943] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Xuran Cai
- College of Life Sciences,Hefei Normal University, Hefei, China
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
| | - Guilan Zhu
- College of Life Sciences,Hefei Normal University, Hefei, China
| | - Zhihua Cai
- College of Animal Science,Anhui Science and Technology University, Fengyang, China
| | - Chuan Cao
- School of Tea & Food Science and Technology,Anhui Agricultural University, Hefei, China
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15
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Modrogan C, Pandele AM, Bobirică C, Dobrotǎ D, Dăncilă AM, Gârleanu G, Orbuleţ OD, Borda C, Gârleanu D, Orbeci C. Synthesis, Characterization and Sorption Capacity Examination for a Novel Hydrogel Composite Based on Gellan Gum and Graphene Oxide (GG/GO). Polymers (Basel) 2020; 12:polym12051182. [PMID: 32455787 PMCID: PMC7285009 DOI: 10.3390/polym12051182] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 05/18/2020] [Accepted: 05/19/2020] [Indexed: 01/08/2023] Open
Abstract
A novel hydrogel composite based on gellan gum and graphene oxide (GG/GO) was synthesized, characterized and tested for sorption capacity in this work. The microstructural, thermogravimetric and spectroscopic analysis confirmed the formation of the GG/GO composite. Comparative batch sorption experiments revealed a sorption capacity of the GG/GO composite for Zn (II) ions of approximately 2.3 higher than that of pure GG. The GG/GO composite exhibits a maximum sorption capacity of 272.57 mg/g at a pH of Zn (II) initial solution of 6. Generally, the sorption capacity of the sorbents is approximately 1.5 higher in slightly acidic conditions (pH 6) comparative with that for strong acidic conditions (pH 3). The sorption isotherms revealed that the sorption followed a monolayer/homogenous behavior. The sorption kinetic data were well fitted by the pseudo-second-order kinetic model, and were consistent with those derived from sorption isotherms. The intraparticle diffusion was considered to be the rate-determining step. Two main sorption mechanisms for Zn (II) were identified namely, ion exchange at low pH values, and both ion exchange and chemisorption in weekly acidic conditions.
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Affiliation(s)
- Cristina Modrogan
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Polizu 1-7, 060042 Bucharest, Romania; (C.M.); (A.M.P.); (A.M.D.); (O.D.O.); (C.O.)
| | - Andreea Mădălina Pandele
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Polizu 1-7, 060042 Bucharest, Romania; (C.M.); (A.M.P.); (A.M.D.); (O.D.O.); (C.O.)
| | - Constantin Bobirică
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Polizu 1-7, 060042 Bucharest, Romania; (C.M.); (A.M.P.); (A.M.D.); (O.D.O.); (C.O.)
- Correspondence: (C.B.); (D.D.); Tel.: +40-214-023-820 (C.B.); +40-0722-446-082 (D.D.)
| | - Dan Dobrotǎ
- Faculty of Engineering, Lucian Blaga University of Sibiu, 550024 Sibiu, Romania
- Correspondence: (C.B.); (D.D.); Tel.: +40-214-023-820 (C.B.); +40-0722-446-082 (D.D.)
| | - Annette Madelene Dăncilă
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Polizu 1-7, 060042 Bucharest, Romania; (C.M.); (A.M.P.); (A.M.D.); (O.D.O.); (C.O.)
| | - Gabriel Gârleanu
- Faculty of Industrial Engineering and Robotics, Politehnica University of Bucharest, 060042 Bucharest, Romania; (G.G.); (C.B.); (D.G.)
| | - Oanamari Daniela Orbuleţ
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Polizu 1-7, 060042 Bucharest, Romania; (C.M.); (A.M.P.); (A.M.D.); (O.D.O.); (C.O.)
| | - Claudia Borda
- Faculty of Industrial Engineering and Robotics, Politehnica University of Bucharest, 060042 Bucharest, Romania; (G.G.); (C.B.); (D.G.)
| | - Delia Gârleanu
- Faculty of Industrial Engineering and Robotics, Politehnica University of Bucharest, 060042 Bucharest, Romania; (G.G.); (C.B.); (D.G.)
| | - Cristina Orbeci
- Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Polizu 1-7, 060042 Bucharest, Romania; (C.M.); (A.M.P.); (A.M.D.); (O.D.O.); (C.O.)
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16
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Monteiro SHMC, Silva EK, Guimarães JT, Freitas MQ, Meireles MAA, Cruz AG. High-intensity ultrasound energy density: How different modes of application influence the quality parameters of a dairy beverage. ULTRASONICS SONOCHEMISTRY 2020; 63:104928. [PMID: 31952002 DOI: 10.1016/j.ultsonch.2019.104928] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 05/09/2023]
Abstract
This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. Two processes were performed varying nominal power and processing time: HIUS-A (160 W and 937 s), and HIUS-B (720 W and 208 s). Our objective was to understand how different modes of application of the same HIUS energy density could influence the microstructure, droplet size distribution, zeta potential, phase separation kinetic, color parameters and mineral profile of the chocolate whey beverage. The results demonstrated that the different modes of application of the same HIUS energy density directly influenced the final quality of the product, resulting in whey beverages with distinct physical and microstructural characteristics. The HIUS-B processing was characterized as a thermal processing, since the final processing temperature reached 71 °C, while the HIUS-A processing was a non-thermal process, reaching a final temperature of 34 °C. Moreover, HIUS-B process greatly reduced the droplet size and increased the lightness value in relation to the HIUS-A processing. Both treatments resulted in whey beverages with similar phase separation kinetics and were more stable than the untreated sample. The HIUS processes did not modify the mineral content profile. Overall, the study emphasizes the versatility of the HIUS technology, highlighting that the processing must not be based only on the applied energy density, since different powers and processing times produce dairy beverages with distinct characteristics.
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Affiliation(s)
- Sara H M C Monteiro
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, SP CEP: 13083-862, Brazil.
| | - Jonas T Guimarães
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil.
| | - Monica Q Freitas
- Food Department (School of Veterinary Medicine)/UFF (University Federal Fluminense), 64, Vital Brazil Street, Niterói, Rio de Janeiro CEP: 24230 340, Brazil
| | - M Angela A Meireles
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Campinas, SP CEP: 13083-862, Brazil
| | - Adriano G Cruz
- Food Department, IFRJ (Federal Institute of Science and Technology of Rio de Janeiro), Rio de Janeiro, RJ, Brazil
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