1
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Ku MCY, Liu SQ. Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses. Food Res Int 2024; 195:114992. [PMID: 39277251 DOI: 10.1016/j.foodres.2024.114992] [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: 05/10/2024] [Revised: 08/21/2024] [Accepted: 08/22/2024] [Indexed: 09/17/2024]
Abstract
Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This study aimed to elucidate the sensory and molecular aspects of this flavour gap in a 70 % dark chocolate formulation via a two-pronged instrumental-sensorial approach. Descriptive Sensory Analysis (DSA) revealed carob-based chocolate was significantly sweeter, less sour and astringent than conventional dark chocolate due to the high total sugar content (45-50 % DM; HPLC/RID), low titratable acidity and tannin content, respectively. As for aroma, a distinct, albeit weak, cocoa-like aroma was present in carob-based chocolate. HS-SPME-GC-MS/FID revealed this was attributed to branched-chain Strecker aldehyde generation during roasting (2-methylbutanal, 1.17 μg/g; 3-methylbutanal, 2.89 μg/g). Notably, there was a distinct lack of alkylpyrazines. Additionally, a distinct woody, tree bark-like odour was uniquely associated with carob-based chocolates. This was due to furfural generation during roasting (2.33 μg/g). In conclusion, the aroma and taste gap between cocoa and carob was successfully characterised in this study. These findings substantiate the potential of carob application in chocolate manufacturing, thus empowering confectioners to make evidence-based decisions when evaluating cocoa substitutes.
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Affiliation(s)
- Manfred Choo-Yong Ku
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215213, China.
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2
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Meng Q, Jiang H, Tu J, He Y, Zhou Z, Wang R, Jin W, Han J, Liu W. Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes. Food Chem 2024; 456:140056. [PMID: 38878546 DOI: 10.1016/j.foodchem.2024.140056] [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: 04/02/2024] [Revised: 05/30/2024] [Accepted: 06/09/2024] [Indexed: 07/24/2024]
Abstract
In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), which can be used in infant formulas in China national standards, were selected to prepare LF-polysaccharide complexes to improve the stability of lactoferrin. The results showed that LF interacted more strongly with polysaccharides and did not affect the LF structure to a large extent when the pH and protein/polysaccharide mass ratio were 7 and 10:1 for LF-CG, 8 and 5:1 for LF-XG, 7 and 15:1 for LF-LBG. The zeta potential and fluorescence intensity of the LF-polysaccharide complexes displayed a decreasing trend with the increase in pH. When pH < 6, LF-CG and LF-XG exhibited precipitation and increased UV absorbance. Complexation between LF and CG/XG mainly attributed to electrostatic interactions, while LF and LBG form complexes based on hydrogen bonding or hydrophobic interactions. This study could provide a reference for the practical application of LF in infant formula.
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Affiliation(s)
- Qi Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hanyun Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jiaxi Tu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yimeng He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zijun Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ruijie Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weiping Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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3
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Liu ZW, Wang XL, Xian HJ, Zhong JH, Ye XG, Yang YX, Hu Y, Chen Y, Li DM, Huang C. Highly efficient malachite green adsorption by bacterial cellulose and bacterial cellulose/locust bean gum composite. Int J Biol Macromol 2024; 279:134991. [PMID: 39197602 DOI: 10.1016/j.ijbiomac.2024.134991] [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: 05/20/2024] [Revised: 07/18/2024] [Accepted: 08/21/2024] [Indexed: 09/01/2024]
Abstract
In this study, bacterial cellulose (BC) and BC/locust bean gum (LBG) composite produced from banana hydrolysate were both used as the adsorbent for various organic dyes adsorption especially for malachite green (MG) adsorption for the first time. The BC/LBG(2%) composite exhibited significantly enhanced swelling rate and textural characteristics while maintained the basic structure of BC as depicted by XRD, FT-IR, and NMR, providing a foundation for its application as an excellent adsorbent. The composite exhibited a high adsorption rate and adsorption capacity for MG (exceeding 95 % and 2000 mg/g), and had a good selectivity for MG adsorption in the solution containing crystal violet (CV), rhodamine B (RB), and methyl orange (MO). The MG adsorption process conformed to multiple models including Langmuir and pseudo-first-order models. And the adsorption mechanism mainly comprised chemical adsorption (hydrogen bonding and electrostatic interactions) and physical adsorption. The reusability of BC/LBG(2%) composite was attractive for industrial application that the MG adsorption rate reduced merely a little (still higher than 88 %) after the 5th regeneration process. Overall, considering its adsorption capacity, selectivity, and reusability, BC/LBG(2%) composite prepared by in-situ fermentation with LBG addition was a competent adsorbent for MG adsorption and MG containing wastewater treatment.
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Affiliation(s)
- Zhuo-Wei Liu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Xiao-Lin Wang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Hui-Jun Xian
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Jun-Hang Zhong
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China
| | - Xi-Guang Ye
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yong-Xia Yang
- School of Medical Information and Engineering, Guangdong Pharmaceutical University, Guangzhou 510006, People's Republic of China
| | - Yong Hu
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Yun Chen
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China
| | - Dong-Mei Li
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
| | - Chao Huang
- School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, People's Republic of China; GDPU-HKU Zhongshan Biomedical Innovation Platform, Zhongshan 528437, People's Republic of China.
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4
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Ramerth A, Chapple B, Winter J, Moore W. The Other Side of the Perfect Cup: Coffee-Derived Non-Polyphenols and Their Roles in Mitigating Factors Affecting the Pathogenesis of Type 2 Diabetes. Int J Mol Sci 2024; 25:8966. [PMID: 39201652 PMCID: PMC11354961 DOI: 10.3390/ijms25168966] [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: 07/01/2024] [Revised: 08/01/2024] [Accepted: 08/03/2024] [Indexed: 09/02/2024] Open
Abstract
The global prevalence of type 2 diabetes (T2D) is 10.5% among adults in the age range of 20-79 years. The primary marker of T2D is persistent fasting hyperglycemia, resulting from insulin resistance and β-cell dysfunction. Multiple factors can promote the development of T2D, including obesity, inflammation, and oxidative stress. In contrast, dietary choices have been shown to prevent the onset of T2D. Oatmeal, lean proteins, fruits, and non-starchy vegetables have all been reported to decrease the likelihood of T2D onset. One of the most widely consumed beverages in the world, coffee, has also demonstrated an impressive ability to reduce T2D risk. Coffee contains a diverse array of bioactive molecules. The antidiabetic effects of coffee-derived polyphenols have been thoroughly described and recently reviewed; however, several non-polyphenolic molecules are less prominent but still elicit potent physiological actions. This review summarizes the effects of select coffee-derived non-polyphenols on various aspects of T2D pathogenesis.
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Affiliation(s)
| | | | | | - William Moore
- School of Health Sciences, Department of Biology and Chemistry, Liberty University, Lynchburg, VA 24515, USA; (A.R.); (B.C.); (J.W.)
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5
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Russo Spena S, Pasquino R, Grizzuti N. K-Carrageenan/Locust Bean Gum Gels for Food Applications-A Critical Study on Potential Alternatives to Animal-Based Gelatin. Foods 2024; 13:2575. [PMID: 39200501 PMCID: PMC11353981 DOI: 10.3390/foods13162575] [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: 07/16/2024] [Revised: 08/09/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024] Open
Abstract
Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations.
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Affiliation(s)
| | | | - Nino Grizzuti
- DICMaPI—Dipartimento di Ingegneria Chimica dei Materiali e della Produzione Industriale, Università degli Studi di Napoli Federico II, P.le V. Tecchio 80, 80125 Naples, Italy; (S.R.S.)
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6
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Sana SS, Raorane CJ, Venkatesan R, Roy S, Swain SK, Kim SC, Al-Tabakha M, Bhandare RR, Raj V, Lee S. State-of-the-art progress on locust bean gum polysaccharide for sustainable food packaging and drug delivery applications: A review with prospectives. Int J Biol Macromol 2024; 275:133619. [PMID: 38964694 DOI: 10.1016/j.ijbiomac.2024.133619] [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: 04/09/2024] [Revised: 06/07/2024] [Accepted: 06/30/2024] [Indexed: 07/06/2024]
Abstract
Locust bean gum (LBG), a polysaccharide-based natural polymer, is being widely researched as an appropriate additive for various products, including food, gluten-free formulations, medicines, paper, textiles, oil well drilling, cosmetics, and medical uses. Drug delivery vehicles, packaging, batteries, and catalytic supports are all popular applications for biopolymer-based materials. This review discusses sustainable food packaging and drug delivery applications for LBG. Given the benefits of LBG polysaccharide as a source of dietary fiber, it is also being investigated as a potential treatment for many health disorders, including colorectal cancer, diabetes, and gastrointestinal difficulties. The flexibility of LBG polysaccharide allows it to form hydrogen bonds with water molecules, a crucial characteristic of biomaterials, and the film-forming properties of LBG are critical for food packaging applications. The extraction process of LBG plays an important role in properties such as viscosity and gel-forming properties. Moreover, there are multiple factors such as temperature, pressure, pH, etc. The LBG-based functional composite film is effective in improving the shelf life as well as monitoring the freshness of fruits, meat and other processed food. The LBG-based hydrogel is excellent carrier of drugs and can be used for slow and sustainable release of active components present in drugs. Thus, the primary goal of this review was to conduct a comprehensive evaluation of the literature with a focus on the composition, properties, processing, food packaging, and medicine delivery applications of LBG polysaccharides. Thus, we investigated the chemical composition, extraction, and characteristics of LBG polysaccharides that underlie their applications in the food packaging and medicine delivery fields.
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Affiliation(s)
- Siva Sankar Sana
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, South Korea
| | | | - Raja Venkatesan
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, South Korea
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sarat K Swain
- Department of Chemistry, Veer Surendra Sai University of Technology, Burla, Sambalpur 768018, Orissa, India
| | - Seong-Cheol Kim
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, South Korea.
| | - Moawia Al-Tabakha
- College of Pharmacy & Health Sciences, Ajman University, PO Box 340, Ajman, United Arab Emirates; Center of Medical and Bio-allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
| | - Richie R Bhandare
- College of Pharmacy & Health Sciences, Ajman University, PO Box 340, Ajman, United Arab Emirates; Center of Medical and Bio-allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates.
| | - Vinit Raj
- College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea
| | - Sangkil Lee
- College of Pharmacy, Chung-Ang University, 84 Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea.
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7
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Wirzeberger D, Peleg-Evron O, Davidovich-Pinhas M, Bianco-Peled H. Controlled dissolution of physically cross-linked locust bean gum - κ-carrageenan hydrogels. Int J Biol Macromol 2024; 275:133353. [PMID: 38945714 DOI: 10.1016/j.ijbiomac.2024.133353] [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: 02/19/2024] [Revised: 06/15/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
Most hydrogels swell but do not dissolve in water since their chains are tied to each other. Nevertheless, some hydrogels disintegrate under physiological conditions, a property that could be beneficial in emerging applications, including sacrificial materials, 3D bioprinting, and wound dressings. This paper proposes a novel approach to control the dissolution rate of hydrogels based on the integration of kappa carrageenan nanoparticles (KCAR-NPs) into kappa carrageenan (KCAR) and locust bean gum (LBG) hydrogels to obtain a three-component hybrid system. KCAR and LBG are known to have synergistic interactions, where physical interactions and chain entanglements lead to their gelation. We hypothesized that integrating the bulky nanoparticles would disturb the three-dimensional network formed by the polysaccharide chains and enable manipulating the dissolution rate. Compression, water absorption, rheology, and cryo-scanning electron microscopy measurements were performed to characterize the physical properties and structure of the hydrogels. The hybrid hydrogels displayed much faster dissolution rates than a control system without nanoparticles, which did not completely dissolve within 50 days and offered a cutting-edge means to finely adjust hydrogel dissolution through modulation of KCAR and KCAR-NPs concentrations. The new hydrogels also exhibited shear-thinning and self-healing properties resulting from the weak and reversible nature of the physical bonds.
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Affiliation(s)
- D Wirzeberger
- Department of Chemical Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
| | - O Peleg-Evron
- Department of Chemical Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
| | - M Davidovich-Pinhas
- Department of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
| | - H Bianco-Peled
- Department of Chemical Engineering, Technion - Israel Institute of Technology, Haifa 32000, Israel.
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8
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Bartula K, Biagui S, Begley M, Callanan M. Investigation of the growth of Listeria in plant-based beverages. Food Microbiol 2024; 121:104530. [PMID: 38637090 DOI: 10.1016/j.fm.2024.104530] [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: 01/11/2024] [Revised: 03/16/2024] [Accepted: 03/29/2024] [Indexed: 04/20/2024]
Abstract
The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0-3.3%), protein (3.3-5%), fat (1.1-3.5%) and added fibre (0-1.5%) did not have a statistically significant (p > 0.05) impact on the growth rates of Listeria in the tested plant-based beverages. These data suggest that the wide variety of commercial plant-based beverages serve as an ideal medium for the growth of Listeria irrespective of product composition. All the various products tested provided sufficient nutrients to support at least a 2.6-log increase of Listeria within 16 h at room temperature, with some beverages supporting a 3-log increase. Therefore, these data highlight the importance of careful storage and handling of these increasingly varied and popular products.
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Affiliation(s)
- Klaudia Bartula
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
| | - Sambou Biagui
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
| | - Máire Begley
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
| | - Michael Callanan
- Department of Biological Sciences, Munster Technological University, Bishopstown, Cork, Ireland.
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Zannini M, Cattivelli A, Nissen L, Conte A, Gianotti A, Tagliazucchi D. Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup. Foods 2024; 13:2196. [PMID: 39063280 PMCID: PMC11276241 DOI: 10.3390/foods13142196] [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: 06/17/2024] [Revised: 07/05/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali-quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro-intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro-intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health.
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Affiliation(s)
- Melissa Zannini
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Alice Cattivelli
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Lorenzo Nissen
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.N.); (A.G.)
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum—University of Bologna, Piazza G. Goidanich, 47521 Cesena, Italy
- Centre for Applied Biomedical Research—CRBA, Alma Mater Studiorum—University of Bologna, Policlinico di Sant’Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Angela Conte
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
| | - Andrea Gianotti
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.N.); (A.G.)
- Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum—University of Bologna, Piazza G. Goidanich, 47521 Cesena, Italy
- Centre for Applied Biomedical Research—CRBA, Alma Mater Studiorum—University of Bologna, Policlinico di Sant’Orsola, Via Massarenti 9, 40138 Bologna, Italy
| | - Davide Tagliazucchi
- Nutritional Biochemistry Lab, Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122 Reggio Emilia, Italy; (M.Z.); (A.C.); (D.T.)
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Ni Z, Zhou H, Yu H, Wang L, Ouyang C, Yang J, Dong Y, Alhaskawi A, Tu T, Lu H. Time-space regulating prodrug hydrogels for prevention of peritendinous adhesion. CHEMICAL ENGINEERING JOURNAL 2024; 491:151891. [DOI: 10.1016/j.cej.2024.151891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/03/2024]
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11
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Sang J, Zhao G, Koidis A, Wei X, Huang W, Guo Z, Wu S, Huang R, Lei H. Isolation, structural, biological activity and application of Gleditsia species seeds galactomannans. Carbohydr Polym 2024; 334:122019. [PMID: 38553218 DOI: 10.1016/j.carbpol.2024.122019] [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: 10/23/2023] [Revised: 02/29/2024] [Accepted: 03/01/2024] [Indexed: 04/02/2024]
Abstract
Gleditsia fruits have been known as a valuable traditional Chinese herb for tens of centuries. Previous studies showed that the galactomannans are considered as one of the major bioactive components in Gleditsia fruits seeds (GSGs). Here, we systematically review the major studies of GSGs in recent years to promote their better understanding. The extraction methods of GSGs mainly include hot water extraction, microwave-assisted extraction, ultrasonic extraction, acid extraction, and alkali extraction. The analysis revealed that GGSs exhibited in the form of semi-flexible coils, and its molecular weight ranged from 0.018 × 103 to 2.778 × 103 KDa. GSGs are composed of various monosaccharide constituents such as mannose, galactose, glucose, and arabinose. In terms of pharmacological effects, GSGs exhibit excellent activity in antioxidation, hypoglycemic, hypolipidemic, anti-inflammation. Moreover, GSGs have excellent bioavailability, biocompatibility, and biodegradability, which make them used in food additives, food packaging, pharmaceutical field, industry and agriculture. Of cause, the shortcomings of the current research and the potential development and future research are also highlighted. We believe our work provides comprehensive knowledge and underpinnings for further research and development of GSGs.
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Affiliation(s)
- Jiaqi Sang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Gang Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Anastasios Koidis
- Institute for Global Food Security, Queen's University Belfast, 19 Chlorine Gardens, Belfast BT9 5DJ, UK
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China
| | - Riming Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China.
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, South China Agricultural University, Guangzhou 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China.
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12
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Chen Y, Jia Y, Zhu X, Xu L, Li H, Li H. Self-Powered Immunoassay of Norovirus in Human Stools by π-Electron-Rich Homojunction for Enhanced Charge Transfer. ACS Sens 2024; 9:2429-2439. [PMID: 38668680 DOI: 10.1021/acssensors.4c00108] [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] [Indexed: 05/25/2024]
Abstract
Norovirus (NoV) stands as a significant causative agent of nonbacterial acute gastroenteritis on a global scale, presenting a substantial threat to public health. Hence, the development of simple and rapid analytical techniques for NoV detection holds great importance in preventing and controlling the outbreak of the epidemic. In this work, a self-powered photoelectrochemical (PEC) immunosensor of NoV capsid protein (VP1) was proposed by the π-electron-rich carbon nitride homojunction (ER-CNH) as the photoanode. C4N2 ring derived from π-rich locust bean gum was introduced into the tri-s-triazine structure, creating a large π-delocalized conjugated carbon nitride homojunction. This strategy enhances the C/N atomic ratio, which widens light utilization, narrows the bandgap, and optimizes the electronic band structure of carbon nitride. By introduction of a π-rich conjugated structure, p-type domains were induced within n-type domains to build the internal electric field at the interface, thus forming a p-n homojunction to boost carrier separation and transfer. The ER-CNH photoanode exhibited excellent photoelectric performance and water oxidation capacity. Since VP1 inhibits the water oxidation of the ER-CNH photoanode, the open-circuit potential of the as-prepared PEC immunosensor system was reduced for detecting NoV VP1. The self-powered PEC immunosensor achieved a remarkably low detection limit (∼5 fg mL-1) and displayed high stability and applicability for actual stool samples. This research serves as a foundation concept for constructing immunosensors to detect other viruses and promotes the application of self-powered systems for life safety.
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Affiliation(s)
- Yun Chen
- School of Chemistry and Chemical Engineering, Institute for Energy Research, School of the Environment and Safety Engineering, Institute of Quantum and Sustainable Technology, Jiangsu University, Zhenjiang 212013, P. R. China
| | - Yunfan Jia
- School of Chemistry and Chemical Engineering, Institute for Energy Research, School of the Environment and Safety Engineering, Institute of Quantum and Sustainable Technology, Jiangsu University, Zhenjiang 212013, P. R. China
- Jiangsu Rugao Senior High School, Rugao 226500, P. R. China
| | - Xingwang Zhu
- School of Environmental Science and Engineering, College of Mechanical Engineering, Yangzhou University, Yangzhou 225002, P. R. China
| | - Li Xu
- School of Chemistry and Chemical Engineering, Institute for Energy Research, School of the Environment and Safety Engineering, Institute of Quantum and Sustainable Technology, Jiangsu University, Zhenjiang 212013, P. R. China
| | - Henan Li
- School of Chemistry and Chemical Engineering, Institute for Energy Research, School of the Environment and Safety Engineering, Institute of Quantum and Sustainable Technology, Jiangsu University, Zhenjiang 212013, P. R. China
| | - Huaming Li
- School of Chemistry and Chemical Engineering, Institute for Energy Research, School of the Environment and Safety Engineering, Institute of Quantum and Sustainable Technology, Jiangsu University, Zhenjiang 212013, P. R. China
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13
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Martins-Loução MA, Correia PJ, Romano A. Carob: A Mediterranean Resource for the Future. PLANTS (BASEL, SWITZERLAND) 2024; 13:1188. [PMID: 38732403 PMCID: PMC11085513 DOI: 10.3390/plants13091188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/15/2024] [Accepted: 04/20/2024] [Indexed: 05/13/2024]
Abstract
For centuries, the carob tree (Ceratonia siliqua L.) has contributed to the economy of the Mediterranean basin, mainly as food for livestock. Nowadays, the value of the carob tree extends far beyond its traditional uses, encompassing a wide range of industries and applications that take advantage of its unique properties and nutritional benefits. Despite its high industrial demand and European indications, there has been a 65% reduction in the area cultivated throughout the Mediterranean area in the 21st century. Given the threats posed by climate change, including reduced water availability and nutrient-depleted soils, there is a growing need to focus on this crop, which is well placed to cope with unpredictable weather. In this review, we use a bibliographic search approach to emphasise the prioritisation of research needs for effective carob tree exploitation. We found enormous gaps in the scientific knowledge of this under-utilised crop species with fruit pulp and seeds of high industrial value. Insufficient understanding of the biology of the species, as well as inadequate agronomic practices, compromise the quantity and the quality of fruits available to the industry. In addition to industrial applications, carob can also be used in reforestation or restoration programmes, providing a valuable crop while promoting biodiversity conservation and soil restoration. The carbon sequestration potential of the trees should be taken into account as a promising alternative in fighting climate change. This bibliographic search has highlighted clusters with different knowledge gaps that require further research and investment. The carob tree has untapped potential for innovation, economic development, and environmental sustainability.
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Affiliation(s)
- Maria Amélia Martins-Loução
- cE3c—Center for Ecology, Evolution and Environmental Change & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisboa, Portugal
| | - Pedro José Correia
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal;
| | - Anabela Romano
- MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal;
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14
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Olubi O, Obilana A, Tshilumbu N, Fester V, Jideani V. Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds' Hydrocolloids. Foods 2024; 13:1131. [PMID: 38611435 PMCID: PMC11011541 DOI: 10.3390/foods13071131] [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: 02/13/2024] [Revised: 03/09/2024] [Accepted: 03/18/2024] [Indexed: 04/14/2024] Open
Abstract
Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries. The extraction of hydrocolloids from natural sources, such as seeds, presents an intriguing avenue due to the potential diversity in composition and functionality. Utilising seeds from Citrullus lanatus mucosospermus, lanatus citroides, and Moringa aligns with the growing demand for natural and sustainable ingredients in various industries. This research investigated hydrocolloids extracted from Citrullus mucosospermus (CMS), lanatus citroides, and Moringa oleifera seeds, highlighting their versatile physicochemical and functional attributes. Hydrocolloids were extracted from the seeds and subjected to analysis of their proximate composition, particle size distribution, and interfacial tension using the hot water extraction method. Protein content variation was observed among the raw oilseed (CMS, Citroides, and Moringa oleifera) flours. The protein content of the hydrocolloids surpassed that of raw oilseeds, significantly enhancing the amino acid profile. Furthermore, the hydrocolloid ash contents ranged from 4.09% to 6.52% w/w dry weight, coupled with low fat levels. The particle size distribution revealed predominantly fine particles with a narrow size distribution. All three hydrocolloids demonstrated remarkable oil- and water-holding capacities, highlighting their suitability for efficient stabilisation and emulsification in food formulations. These findings suggest the potential utilisation of these hydrocolloids as valuable ingredients across a spectrum of applications, encompassing food, pharmaceuticals, and industry, thus contributing to the development of sustainable and functional products. The unique attributes presented herein mark a noteworthy advancement in the understanding and application of novel hydrocolloids from CMS, Citroides, and Moringa oleifera.
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Affiliation(s)
- Olakunbi Olubi
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 7535, South Africa; (O.O.); (A.O.)
| | - Anthony Obilana
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 7535, South Africa; (O.O.); (A.O.)
| | - Nsenda Tshilumbu
- Flow Process & Rheology Centre, Faculty of Engineering & the Built Environment, Cape Peninsula University of Technology, Cape Town 8000, South Africa; (N.T.); (V.F.)
| | - Veruscha Fester
- Flow Process & Rheology Centre, Faculty of Engineering & the Built Environment, Cape Peninsula University of Technology, Cape Town 8000, South Africa; (N.T.); (V.F.)
| | - Victoria Jideani
- Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town 7535, South Africa; (O.O.); (A.O.)
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15
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Nasrallah K, Khaled S, El Khatib S, Krayem M. Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:621-630. [PMID: 38410274 PMCID: PMC10894154 DOI: 10.1007/s13197-023-05765-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2023] [Accepted: 05/09/2023] [Indexed: 02/28/2024]
Abstract
The Locust Bean (Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes. It is an approved food additive with the European number E410 and a number of different food uses. It is a galactomannan and it is frequently used in dairy products for its water-binding and thickening properties to improve their rheological properties. This review aims to study the functional, and nutritional characteristics of Locust Bean Gum, the extraction of Locust Bean Gum, as well as its applications in the food sector and its impacts on dairy product processing. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05765-5.
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Affiliation(s)
- Kamar Nasrallah
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
| | - Sanaa Khaled
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
- Department of Biological and Chemical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
| | - Sami El Khatib
- Department of Biomedical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
- Center for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, kuwait, Kuwait
| | - Maha Krayem
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
- Department of Biological and Chemical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
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16
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Baert K, Ombecq M, Van Winckel M, Henry S, Tommelein E, Vanhoorne V. The viscosity-enhancing effect of carob bean gum and sodium carboxymethylcellulose when added to infant formula. Food Sci Nutr 2024; 12:2661-2670. [PMID: 38628187 PMCID: PMC11016439 DOI: 10.1002/fsn3.3947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 04/19/2024] Open
Abstract
Despite limited supporting evidence, the practice of thickening breast milk or infant formula with commercially available thickening agents is prevalent. This study explored the viscosity-enhancing impact of carob bean gum (CBG) and sodium carboxymethylcellulose (NaCMC) when added to infant formula at various concentrations and for different thickening durations. The findings indicate that thickening leads to an exponential increase in milk viscosity, from 25% of the recommended dosage onward. This suggests that minor adjustments in dosage can significantly impact formula thickness, underscoring the importance of accurately dosing and preparing infant milk. The considerable variability in viscosity also emphasizes the need for thoughtful selection of teat size, considering the energy expenditure of the sucking infant. When using 50% of the recommended CBG dose or 25% of NaCMC, the resulting viscosity matches that of a commercially available casein-based formula containing CBG for anti-regurgitation. In the case of CBG, a viscosity plateau is only reached after 30 min. Therefore, educating parents on the correct handling and preparation steps for CBG-thickened infant milk is crucial, including a 30-min waiting period to achieve the intended thickening effect.
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Affiliation(s)
- Kyara Baert
- Laboratory of Pharmaceutical Technology, Department of PharmaceuticsGhent UniversityGhentBelgium
| | - Mathieu Ombecq
- Laboratory of Pharmaceutical Technology, Department of PharmaceuticsGhent UniversityGhentBelgium
| | - Myriam Van Winckel
- Department of Internal Medicine and Pediatrics, Faculty of Medicine and Health SciencesGhent UniversityGhentBelgium
| | - Silke Henry
- Laboratory of Pharmaceutical Technology, Department of PharmaceuticsGhent UniversityGhentBelgium
| | - Eline Tommelein
- Department of Pharmaceutical and Pharmacological Sciences, Faculty of Medicine and PharmacyVrije Universiteit BrusselJetteBelgium
| | - Valérie Vanhoorne
- Laboratory of Pharmaceutical Technology, Department of PharmaceuticsGhent UniversityGhentBelgium
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17
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Mandal S, Chi H, Moss RE, Dhital P, Babatunde EO, Gurav R, Hwang S. Seed gum-based polysaccharides hydrogels for sustainable agriculture: A review. Int J Biol Macromol 2024; 263:130339. [PMID: 38387640 DOI: 10.1016/j.ijbiomac.2024.130339] [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: 11/27/2023] [Revised: 02/07/2024] [Accepted: 02/19/2024] [Indexed: 02/24/2024]
Abstract
Globally, water scarcity in arid and semiarid regions has become one of the critical issues that hinder sustainable agriculture. Agriculture, being a major water consumer, presents several challenges that affect water availability. Hydrogels derived from polysaccharides seed gums are hydrophilic polymers capable of retaining substantial moisture in their three-dimensional network and releasing it back into the soil during drought conditions. Implementation of hydrogels in the agricultural sectors enhances soil health, plant growth, and crop yield. Furthermore, the soil permeability, density, structure, texture, and rate of evaporation and percolation of water are modified by hydrogel. In this review, hydrogels based on natural plant seed gum like guar, fenugreek, Tara and locust beans have been discussed in terms of their occurrence, properties, chemical structure, method of synthesis, and swelling behavior. The focus extends to recent applications of modified seed gum-based natural hydrogels in agriculture, serving as soil conditioners and facilitating nutrient delivery to growing plants. The swelling behavior and inherent structure of these hydrogels can help researchers unravel their maximum possibilities to promote sustainable agriculture and attenuate the obstacles propounded by our dynamic nature. The current review also examines market growth, prospects, and challenges of eco-friendly hydrogels in recent times.
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Affiliation(s)
- Sujata Mandal
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA.
| | - Hyemein Chi
- Department of Civil and Environmental Engineering, Yonsei University, Seoul, South Korea
| | - Rhiannon E Moss
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Prabin Dhital
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Eunice O Babatunde
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Ranjit Gurav
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA
| | - Sangchul Hwang
- Ingram School of Engineering, Texas State University, San Marcos, TX 78666, USA.
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18
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Saccol CP, Cervi VF, Blume JC, Menezes ÁG, Apel MA, da Rosa LS, Tasca T, Cruz L. Xanthan-carrageenan film containing sesame seed oil: A nanocomposite pharmaceutical platform for trichomoniasis treatment. Int J Biol Macromol 2024; 257:128701. [PMID: 38072348 DOI: 10.1016/j.ijbiomac.2023.128701] [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: 08/17/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 01/27/2024]
Abstract
Trichomoniasis is a common sexually transmitted infection that poses significant complications for women. Challenges in treatment include adverse effects and resistance to standard antimicrobial agents. Given this context, a sesame seed oil nanoemulsion (SONE) was developed and showed anti-Trichomonas vaginalis activity. To facilitate the local application of SONE, a polysaccharide film was developed using xanthan gum (XG) and κ-carrageenan gum (CG). A blend of XG and CG (at 2 %, ratio 1:3) plasticized with glycerol produced a more promising film (XCF) than using the gums individually. The film containing SONE (SONE-XCF) was successfully obtained by replacing the aqueous solvent with SONE via solvent evaporation technique. The hydrophilic SONE-XCF exhibited homogeneity and suitable mechanical properties for vaginal application. Furthermore, SONE-XCF demonstrated mucoadhesive properties and high absorption capacity for excessive vaginal fluids produced in vaginitis. It also had a disintegration time of over 8 h, indicating long retention at the intended site of action. Hemolysis and chorioallantoic membrane tests confirmed the safety of the film. Therefore, SONE-XCF is a biocompatible film with a natural composition and inherent activity against T. vaginalis, possessing exceptional characteristics that make it appropriate for vaginal application, offering an interesting alternative for trichomoniasis treatment.
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Affiliation(s)
- Camila Parcianello Saccol
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, RS, Brazil
| | - Verônica Ferrari Cervi
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, RS, Brazil
| | - Júlia Carine Blume
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, RS, Brazil
| | - Ágata Giuseppe Menezes
- Grupo de Pesquisa em Tricomonas, GPTrico, Faculdade de Farmácia e Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre CEP 90610-000, RS, Brazil
| | - Miriam Anders Apel
- Programa de Pós-graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul, Porto Alegre CEP 90610-000, RS, Brazil
| | - Lucas Saldanha da Rosa
- Núcleo de Desenvolvimento de Materiais Avançados, Programa de Pós-Graduação em Ciências Odontológicas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, RS, Brazil
| | - Tiana Tasca
- Grupo de Pesquisa em Tricomonas, GPTrico, Faculdade de Farmácia e Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Porto Alegre CEP 90610-000, RS, Brazil
| | - Letícia Cruz
- Laboratório de Tecnologia Farmacêutica, Programa de Pós-Graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, RS, Brazil.
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19
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O'Connell A, González-Espinosa Y, Goycoolea FM, Schuetz P, Mattsson J. Characterisation of locust bean gum with asymmetric flow field-flow fractionation (AF4) and light scattering. Carbohydr Polym 2023; 322:121286. [PMID: 37839826 DOI: 10.1016/j.carbpol.2023.121286] [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: 05/13/2023] [Revised: 08/04/2023] [Accepted: 08/09/2023] [Indexed: 10/17/2023]
Abstract
We present a detailed characterisation of locust bean gum (LBG), an industrially significant galactomannan, utilising asymmetric flow field-flow fractionation (AF4) and light scattering. Molecular weight and size determination of galactomannans is complicated by their tendency to aggregate, even in dilute solutions; AF4 allows us to confirm the presence of aggregates, separate these from well-dispersed polymer, and characterise both fractions. For the dispersed polymer, we find Mw=9.2×105 g mol-1 and Rg,z=82.1 nm; the distribution follows Flory scaling (Rg∼Mν) with ν∼ 0.63, indicating good solvent conditions. The aggregate fraction exhibited radii of up to 1000 nm and masses of up to 3×1010 g mol-1. Furthermore, we demonstrate how both fractions are influenced by changes to filtration procedure and solvent conditions. Notably, a 200 nm nylon membrane effectively removes the aggregated fraction; we present a concentration-dependent investigation of solutions following this protocol, using static and dynamic light scattering, which reveals additional weak aggregation in these unfractionated samples. Overall, we demonstrate that AF4 is highly suited to LBG characterisation, providing structural information for both well-dispersed and aggregated fractions, and expect the methods employed to apply similarly to other galactomannans and associating polymer systems.
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Affiliation(s)
- Adam O'Connell
- School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, United Kingdom
| | | | - Francisco M Goycoolea
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, United Kingdom
| | | | - Johan Mattsson
- School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, United Kingdom.
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20
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Zhang H, Yan Z, Xie F, Tian Y, Ai L. Rheological Properties and Kinetics of Gelation of Binary Polymers between Xanthan Gum and Locust Bean Gum. Polymers (Basel) 2023; 15:4604. [PMID: 38232024 PMCID: PMC10708228 DOI: 10.3390/polym15234604] [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: 09/28/2023] [Revised: 11/08/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) at different mass ratios (XG/LBG 9:1, 7:3, 5:5, 3:7, 1:9) were investigated using a rheometer. The results showed that the mixtures of XG and LBG induced gel formation, and the strongest gel structure was found for the mixture of XG/LBG 3:7 according to the yield stress, storage modulus (G'), and power law parameters. Temperature ramp studies indicated that heating destroyed the gels at 55~60 °C, while cooling induced the sol-gel transition at around 52 °C for all mixtures. Structure developing rate (SDR) curves showed that XG/LBG 3:7 exhibited the highest SDR during the cooling ramp among all the samples. Non-isothermal kinetic analysis demonstrated that the gelation process of XG/LBG mixtures during cooling included two steps: a high-temperature region (55~39 °C) needing higher activation energy (Ea, 111.97 to 199.20 kJ/mol for different mixtures) and a low-temperature region (39~20 °C) needing lower Ea (74.33 to 85.31 kJ/mol), which indicated higher energy barriers to overcome at the initial stage of gel formation. The lowest Ea of 74.33 kJ/mol was found for XG/LBG 3:7 in the low-temperature region. Scanning electron microscopy (SEM) showed that the gel of XG/LBG 3:7 presented the densest entanglements. These results indicated the strongest synergism interaction occurred in XG/LBG 3:7 to form gel network structures. This study will help promote the application of XG-LBG blends to design novel food structures.
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Affiliation(s)
| | | | | | | | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; (H.Z.)
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21
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Zhang Y, Dou B, Jia J, Liu Y, Zhang N. A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment. Foods 2023; 12:4241. [PMID: 38231690 DOI: 10.3390/foods12234241] [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: 10/10/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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22
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Illanes-Bordomás C, Landin M, García-González CA. Aerogels as Carriers for Oral Administration of Drugs: An Approach towards Colonic Delivery. Pharmaceutics 2023; 15:2639. [PMID: 38004617 PMCID: PMC10674668 DOI: 10.3390/pharmaceutics15112639] [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: 10/01/2023] [Revised: 11/13/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
Polysaccharide aerogels have emerged as a highly promising technology in the field of oral drug delivery. These nanoporous, ultralight materials, derived from natural polysaccharides such as cellulose, starch, or chitin, have significant potential in colonic drug delivery due to their unique properties. The particular degradability of polysaccharide-based materials by the colonic microbiota makes them attractive to produce systems to load, protect, and release drugs in a controlled manner, with the capability to precisely target the colon. This would allow the local treatment of gastrointestinal pathologies such as colon cancer or inflammatory bowel diseases. Despite their great potential, these applications of polysaccharide aerogels have not been widely explored. This review aims to consolidate the available knowledge on the use of polysaccharides for oral drug delivery and their performance, the production methods for polysaccharide-based aerogels, the drug loading possibilities, and the capacity of these nanostructured systems to target colonic regions.
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Affiliation(s)
| | - Mariana Landin
- AerogelsLab, I+D Farma Group (GI-1645), Department of Pharmacology, Pharmacy and Pharmaceutical Technology, iMATUS and Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain;
| | - Carlos A. García-González
- AerogelsLab, I+D Farma Group (GI-1645), Department of Pharmacology, Pharmacy and Pharmaceutical Technology, iMATUS and Health Research Institute of Santiago de Compostela (IDIS), Universidade de Santiago de Compostela, E-15782 Santiago de Compostela, Spain;
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Siddiqui SA, Alvi T, Biswas A, Shityakov S, Gusinskaia T, Lavrentev F, Dutta K, Khan MKI, Stephen J, Radhakrishnan M. Food gels: principles, interaction mechanisms and its microstructure. Crit Rev Food Sci Nutr 2023; 63:12530-12551. [PMID: 35916765 DOI: 10.1080/10408398.2022.2103087] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Food hydrogels are important materials having great scientific interest due to biocompatibility, safety and environment-friendly characteristics. In the food industry, hydrogels are widely used due to their three-dimensional crosslinked networks. Furthermore, they have attracted great attention due to their wide range of applications in the food industry, such as fat replacers, encapsulating agents, target delivery vehicles, and many more. In addition to basic and recent knowledge on food hydrogels, this review exclusively focuses on sensorial perceptions, nutritional significance, body interactions, network structures, mechanical properties, and potential hydrogel applications in food and food-based matrices. Additionally, this review highlights the structural design of hydrogels, which provide the forward-looking idea for future applications of food hydrogels (e.g., 3D or 4D printing).
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Tayyaba Alvi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abhishek Biswas
- Indian Institute of Technology, Kharagpur, West Bengal, India
| | - Sergey Shityakov
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Tatiana Gusinskaia
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Filipp Lavrentev
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, Saint-Petersburg, Russia
| | - Kunal Dutta
- Department of Human Physiology, Vidyasagar University, Midnapore, West Bengal, India
| | | | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing, NIFTEM-Thanjavur, Tamil Nadu, India
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24
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Chen C, Li K, Li T, Li J, Liu Q, Yin H. Identification and Characterization of a Novel Mannanase from Klebsiella grimontii. Bioengineering (Basel) 2023; 10:1230. [PMID: 37892960 PMCID: PMC10604067 DOI: 10.3390/bioengineering10101230] [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: 09/19/2023] [Revised: 10/07/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
Konjac glucomannan (KGM) is a natural polysaccharide derived from konjac, which has been widely used in various fields due to its numerous beneficial properties. However, the high viscosity and water absorption of KGM limit its application. Compared with KGM, Konjac glucomannan oligosaccharides (KGMOS) have higher water solubility and stronger application value. In this paper, a novel mannanase KgManA was cloned from Klebsiella grimontii to develop a new KGMOS-producing enzyme. Bioinformatic analysis shows that the structural similarity between KgManA and other enzymes was less than 18.33%. Phylogenetic analysis shows that KgManA shares different branches with the traditional mannanases containing the CMB35 domain, indicating that it is a novel mannanase. Then, the enzymatic properties were determined and substrate specificity was characterized. Surprisingly, KgManA is stable in a very wide pH range of 3.0 to 10.0; it has a special substrate specificity and seems to be active only for mannans without galactose in the side chain. Additionally, the three-dimensional structure of the enzyme was simulated and molecular docking of the mannotetraose substrate was performed. As far as we know, this is the first report to characterize the enzymatic properties and to simulate the structure of mannanase from K. grimontii. This work will contribute to the development and characterization of novel K. grimontii-derived mannanases. The above results indicate that KgManA is a promising tool for the production of KGMOS.
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Affiliation(s)
- Changzheng Chen
- Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Technology Innovation Center for Green Agriculture, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- University of Chinese Academy of Sciences, Beijing 100190, China
| | - Kuikui Li
- Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Technology Innovation Center for Green Agriculture, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Tang Li
- Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Technology Innovation Center for Green Agriculture, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Junyan Li
- Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Technology Innovation Center for Green Agriculture, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
| | - Qishun Liu
- Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Technology Innovation Center for Green Agriculture, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- Key Laboratory of Se-enriched Products Development and Quality Control, Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Laboratory of Se-enriched Food Development, Ankang 725000, China
| | - Heng Yin
- Dalian Engineering Research Center for Carbohydrate Agricultural Preparations, Dalian Technology Innovation Center for Green Agriculture, Liaoning Provincial Key Laboratory of Carbohydrates, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China
- University of Chinese Academy of Sciences, Beijing 100190, China
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25
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A AL, S S. Efficacies of a locust bean gum polymer on the startup of a novel upflow anaerobic sludge blanket reactor treating municipal sewage. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2023; 88:1672-1687. [PMID: 37830990 PMCID: wst_2023_298 DOI: 10.2166/wst.2023.298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
The present study investigates the potential of locust bean gum (LBG), in accelerating the startup of a novel upflow anaerobic sludge blanket (UASB) reactor handling municipal sewage. Under identical conditions, two lab-scale UASB reactors were operated in parallel, to substantiate this idea. The novel reactor (RH) with an inner centric hybrid UASB module and an outer concentric downflow hanging sponge (DHS) unit started off with an LBG polymer as an additive. Its performance was compared with a conventional system (RC). RH outclassed with an accelerated startup in 40 days, with the highest COD removal of 89% by the UASB compartment and 95% by the entire system (UASB + DHS). RC took nearly 85 days to achieve the highest COD removal of 83%. The polymer also succeeded with a dense sludge bed fastening most of the anaerobes, read by the least sludge volume index (SVI) of 26 mL/g. Specific methanogenic activity (SMA) (RH - 0.715 ± 0.05 and RC - 0.670 ± 0.07 g CH4-COD/g VSS/ day) and extracellular polymer (ECP) concentration (0.30-0.32 g/g VSS) of biomass in both reactors were almost similar. This further confirmed that early granulation was induced solely by the polymer and it also had no deleterious impact on substrate transfer.
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Affiliation(s)
- Aishwarya Lakshmi A
- Department of Civil Engineering, SRM Institute of Science and Technology, Ramapuram campus, Chennai, Tamil Nadu, India E-mail:
| | - Sadarajan S
- Centre for Water Resources, College of Engineering Guindy, Anna University, Chennai, Tamil Nadu, India
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26
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Sosnik A, Zlotver I, Peled E. Galactomannan- graft-poly(methyl methacrylate) nanoparticles induce an anti-inflammatory phenotype in human macrophages. J Mater Chem B 2023; 11:8471-8483. [PMID: 37587844 DOI: 10.1039/d3tb01397a] [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: 08/18/2023]
Abstract
Macrophages are immune cells that can be activated into either pro-inflammatory M1 or anti-inflammatory M2 phenotypes. Attempts to modulate macrophage phenotype using drugs have been limited by targeting issues and systemic toxicity. This study investigates the effect of drug-free self-assembled hydrolyzed galactomannan-poly(methyl methacrylate) (hGM-g-PMMA) nanoparticles on the activation of the human monocyte-derived macrophage THP-1 cell line. Nanoparticles are cell compatible and are taken up by macrophages. RNA-sequencing analysis of cells exposed to NPs reveal the upregulation of seven metallothionein genes. Additionally, the secretion of pro-inflammatory and anti-inflammatory cytokines upon exposure of unpolarized macrophages and M1-like cells obtained by activation with lipopolysaccharide + interferon-γ to the NPs is reduced and increased, respectively. Finally, nanoparticle-treated macrophages promote fibroblast migration in vitro. Overall, results demonstrate that hGM-g-PMMA nanoparticles induce the release of anti-inflammatory cytokines by THP-1 macrophages, which could pave the way for their application in the therapy of different inflammatory conditions, especially by local delivery.
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Affiliation(s)
- Alejandro Sosnik
- Laboratory of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion-Israel Institute of Technology, De-Jur Building, Office 607, Technion City, 3200003 Haifa, Israel.
| | - Ivan Zlotver
- Laboratory of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion-Israel Institute of Technology, De-Jur Building, Office 607, Technion City, 3200003 Haifa, Israel.
| | - Ella Peled
- Laboratory of Pharmaceutical Nanomaterials Science, Department of Materials Science and Engineering, Technion-Israel Institute of Technology, De-Jur Building, Office 607, Technion City, 3200003 Haifa, Israel.
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27
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Djelid H, Flahaut S, Oudjama Y, Wauven CV, Kacem Chaouche N. High NaCl concentrations induce the resistance to thermal denaturation of an extremely halotolerant (salt-activated) β-mannanase from Bacillus velezensis H1. World J Microbiol Biotechnol 2023; 39:304. [PMID: 37691038 DOI: 10.1007/s11274-023-03754-6] [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: 07/20/2023] [Accepted: 09/06/2023] [Indexed: 09/12/2023]
Abstract
β-mannanase catalyzes the hydrolysis of mannans β-1,4-mannosidic linkages to produce industrially relevant oligosaccharides. These enzymes have numerous important applications in the detergent, food, and feed industries, particularly those that are resistant to harsh environmental conditions such as salts and heat. While, moderately salt-tolerant β-mannanases are already reported, existence of a high halotolerant β-mannanase is still elusive. This study aims to report the first purification and characterization of ManH1, an extremely halotolerant β-mannanase from the halotolerant B. velezensis strain H1. Electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-Q-TOF-MS) analysis revealed a single major peak with a molecular mass of 37.8 kDa demonstrating its purity. The purified enzyme showed a good thermostability as no activity was lost after a 48 h incubation under optimal conditions of 50 °C and pH 5.5. The enzyme's salt activation nature was revealed when its maximum activity was obtained in the presence of 4 M NaCl, it doubled compared to the no-salt condition. Moreover, NaCl strengthens its resistance to thermal denaturation, as its melting temperature (Tm) increased steadily with increasing NaCl concentrations reaching 75.5 °C in the presence of 2.5 M NaCl. The Km and Vmax values were 5.63 mg/mL and 333.33 µmol/min/mL, respectively, using carob galactomannan (CG) as a substrate. The enzyme showed a significant ability to produce manno-oligosaccharides (MOS) from lignocellulosic biomass releasing 13 mg/mL of reducing sugars from olive mill wastes (OMW) after 24 h incubation. The results revealed that this enzyme may have significant commercial values for agro-waste treatment, and other potential applications.
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Affiliation(s)
- Hadjer Djelid
- Laboratoire de Mycologie, de Biotechnologie et de l'Activité Microbienne (LaMyBAM), Département de Biologie Appliquée, FSNV, Université des Frères Mentouri, Constantine 1, Constantine, 25017, Algeria.
- Laboratoire de microbiologie appliquée, Ecole interfacultaire de Bioingénieurs, Université Libre de Bruxelles, Campus du CERIA, Bât. 4B, 1 avenue Emile Gryson, Brussels, 1070, Belgium.
| | - Sigrid Flahaut
- Laboratoire de microbiologie appliquée, Ecole interfacultaire de Bioingénieurs, Université Libre de Bruxelles, Campus du CERIA, Bât. 4B, 1 avenue Emile Gryson, Brussels, 1070, Belgium
| | | | | | - Noreddine Kacem Chaouche
- Laboratoire de Mycologie, de Biotechnologie et de l'Activité Microbienne (LaMyBAM), Département de Biologie Appliquée, FSNV, Université des Frères Mentouri, Constantine 1, Constantine, 25017, Algeria
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28
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Chi W, Li T, Wei N, Pan Z, Wang L. Incorporation of Bayberry Tannin into a Locust Bean Gum/Carboxycellulose Nanocrystals/ZnO Coating: Properties and Its Application in Banana Preservation. Polymers (Basel) 2023; 15:3364. [PMID: 37631423 PMCID: PMC10458572 DOI: 10.3390/polym15163364] [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: 07/20/2023] [Revised: 08/05/2023] [Accepted: 08/09/2023] [Indexed: 08/27/2023] Open
Abstract
The application of polysaccharide-based coatings to prolong the shelf-life of fruits has attracted increasing attention. This study aims to develop a fruit coating comprising locust bean gum/carboxycellulose nanocrystals/ZnO (LCZ) blended with bayberry tannins (BT). The results revealed a significant increase from 4.89% and 11.04% to 29.92% and 45.01% in the free radical scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-[3-ethylbenzthiazthiazoline sulfonate] with the percentage of BT increasing from 0% to 5%, respectively. At a 5% of BT, the antibacterial activity against both E.coli and S. aureus exceeded 90% while simultaneously achieving excellent UV shielding (transmittance of 380-200 nm ≤ 0.19%). After 3 days of storage, uncoated bananas showed signs of browning, and their titratable acid and vitamin C (Vc) contents decreased from 0.57% to 0.30% and from 7.37 mg/100 g to 4.77 mg/100 g, respectively. However, bananas coated with LCZ containing 3% BT not only exhibited a better appearance, but also possessed higher titratable acid (0.44%) and Vc content (5.31 mg/100 g). This study provides a sustainable and multifunctional coating for fruit preservation.
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Affiliation(s)
| | | | | | | | - Lijuan Wang
- Key Laboratory of Bio-Based Materials Science and Technology of Ministry of Education, Northeast Forestry University, 26th Hexing Road, Xiangfang District, Harbin 150040, China
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29
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Siano F, Mamone G, Vasca E, Puppo MC, Picariello G. Pasta fortified with C-glycosides-rich carob (Ceratonia siliqua L.) seed germ flour: Inhibitory activity against carbohydrate digesting enzymes. Food Res Int 2023; 170:112962. [PMID: 37316051 DOI: 10.1016/j.foodres.2023.112962] [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: 01/23/2023] [Revised: 03/22/2023] [Accepted: 05/10/2023] [Indexed: 06/16/2023]
Abstract
Carob (Ceratonia siliqua L.) seed germ flour (SGF) is a by-product resulting from the extractionextraction of locust bean gum (E410), which is a texturing and thickening ingredient used for food, pharmaceutical and cosmetic preparations. SGF is a protein-rich edible matrix and contains relatively high amounts of apigenin 6,8-C-di- and poly-glycosylated derivatives. In this work, we prepared durum wheat pasta containing 5 and 10 % (w/w) of SGF and carried out inhibition assays against type-2 diabetes relevant carbohydrate hydrolysing enzymes, namely porcine pancreatic α-amylase and α-glycosidases from jejunal brush border membranes. Nearly 70-80% of the SGF flavonoids were retained in the pasta after cooking in boiling water. Extracts from cooked pasta fortified with 5 or 10% SGF inhibited either α-amylase by 53% and 74% or α-glycosidases by 62 and 69%, respectively. The release of reducing sugars from starch was delayed in SGF-containing pasta compared to the full-wheat counterpart, as assessed by simulated oral-gastric-duodenal digestion. By effect of starch degradation, the SGF flavonoids were discharged in the water phase of the chyme, supporting a possible inhibitory activity against both duodenal α-amylase and small intestinal α-glycosidases in vivo. SGF is a promising functional ingredient obtained from an industrial by-product for producing cereal-based foods with reduced glycaemic index.
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Affiliation(s)
- Francesco Siano
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma, 64, 83100 Avellino, Italy
| | - Gianfranco Mamone
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma, 64, 83100 Avellino, Italy
| | - Ermanno Vasca
- Dipartimento di Chimica e Biologia "A. Zambelli", Università degli Studi di Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Maria Cecilia Puppo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA - UNLP - CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | - Gianluca Picariello
- Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Via Roma, 64, 83100 Avellino, Italy.
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30
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Ikram A, Khalid W, Wajeeha Zafar KU, Ali A, Afzal MF, Aziz A, Faiz Ul Rasool I, Al-Farga A, Aqlan F, Koraqi H. Nutritional, biochemical, and clinical applications of carob: A review. Food Sci Nutr 2023; 11:3641-3654. [PMID: 37457186 PMCID: PMC10345664 DOI: 10.1002/fsn3.3367] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The fruit is derived from hermaphrodite trees and hard in shape. The carob contains high sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus are present in pods. Polyphenols and antioxidants are abundant in leaves and pods. It can be used for enhancing human health due to its high nutritional profile. Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer, anti-reflux, anti-diabetic, anti-diarrheal, anti-hyperlipidemia, anti-bacterial, anti-microbial, and anti-fungal. Nowadays, carob seeds are being used as an alternative to cocoa powder in food items whereas the leaves, pods, and seeds of carob are also historically used as food for animal feed. However, these parts of carob are available in markets with reasonable prices. Carob production, though with a rising contribution, contributes to the local economy. In this sense, we can incorporate knowledge on the chemical properties and the biological effect of carob fruits on human health. In this study, the supportive and health-promoting impacts of carob are discussed along with the clinical testing obtained from natural constituents of carob. In addition, further studies can be performed to extract and separate polyphenols and antioxidant potential for the development of functional that play a valuable role in pharmaceutical and food sectors.
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Affiliation(s)
- Ali Ikram
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
| | - Waseem Khalid
- University Institute of Food Science and Technology, The University of Lahore Lahore Pakistan
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | | | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public Health Central South University Changsha China
| | - Muhammad Faizan Afzal
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Afifa Aziz
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Izza Faiz Ul Rasool
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
| | - Ammar Al-Farga
- Department of Biochemistry, College of Sciences University of Jeddah Jeddah Saudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of Sciences Ibb University Ibb Governorate Yemen
| | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology UBT-Higher Education Institution Pristina Kosovo
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31
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Eze FN, Jayeoye TJ, Eze RC. Construction, characterization and application of locust bean gum/Phyllanthus reticulatus anthocyanin - based plasmonic silver nanocomposite for sensitive detection of ferrous ions. ENVIRONMENTAL RESEARCH 2023; 228:115864. [PMID: 37031721 DOI: 10.1016/j.envres.2023.115864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 04/03/2023] [Accepted: 04/07/2023] [Indexed: 05/16/2023]
Abstract
Iron is a transition metal of tremendous eco-physiological significance. This work aimed at constructing a simple plasmonic Ag-nanocomposite (LBG/PRAg-NC) based on locust bean gum and Phyllanthus reticulatus anthocyanin in a sustainable manner for the optical detection of ferrous ions (Fe2+) in aqueous solution. LBG/PRAg-NC was prepared via a green chemistry route and thoroughly characterized for its physico-chemical and plasmonic attributes. Successful synthesis of LBG/PRAg-NC under room temperature with Phyllanthus reticulatus anthocyanin as reductant and locust bean gum as stabilizer was accomplished within 15 min. LBG/PRAg-NC exhibited small size (∼8.04 nm), spherically shaped nanosilver, with good colloidal dispersion, stability and prominent SPR absorption peak at 420 nm. XPS analysis revealed the existence of both Ag0 and Ag + species embedded in the biopolymer support. Furthermore, LBG/PRAg-NC was highly selective for Fe2+ as opposed to other interferents including Fe3+. The presence of Fe2+ engendered a redox oxidation of the analyte by the Ag+ species, prompting a rapid, concentration dependent increase in color and SPR absorption band intensity of LBG/PRAg-NC colloidal solution. In aqueous solution, the probe displayed a good linear range for Fe2+ (0.1-100 μM), and a low detection limit (LOD of 0.38 μM). The obtained detection limit is much lower than the guideline limit of Fe2+ content in drinking water, ∼5 μM. Additionally, the probe was successfully applied in determination of Fe2+ in aqueous solutions of apple juice, iron supplement tablet, and tap water, with commendable analytical performances. Therefore, our research findings demonstrate a facile, efficacious, cost-effective, and eco-friendly approach for the sustainable synthesis of plasmonic Ag-nanocomposites based solely on locust bean gum and Phyllanthus reticulatus anthocyanin. Importantly, these results validate the capacity of plasmonic Ag-nanocomposite constructed via green chemistry route as a simple, rapid, and selective probe for effective monitoring of trace amounts of Fe2+ in aqueous environment.
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Affiliation(s)
- Fredrick Nwude Eze
- Drug Delivery Systems Excellence Center, Prince of Songkla University, Hat Yai, 90112, Songkhla, Thailand; Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat Yai, 90112, Songkla, Thailand.
| | - Titilope John Jayeoye
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, 10330, Thailand.
| | - Roseline Chika Eze
- Faculty of Environment and Resource Studies, Mahidol University, Salaya, Nakhon Pathom, 73170, Thailand
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Qu Y, He S, Luo S, Zhao J, Liang R, Liao C, Zheng L. Photocrosslinkable, Injectable Locust Bean Gum Hydrogel Induces Chondrogenic Differentiation of Stem Cells for Cartilage Regeneration. Adv Healthc Mater 2023; 12:e2203079. [PMID: 36881328 DOI: 10.1002/adhm.202203079] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 02/22/2023] [Indexed: 03/08/2023]
Abstract
Due to the limited therapeutic efficacy of current treatments, articular cartilage regeneration is still challenging work. Scaffold-based tissue engineering provides a promising strategy for cartilage regeneration, but most scaffolds are limited by poor mechanical properties or unfavorable biocompatibility. Here, a novel photocrosslinkable, injectable locust bean gum (LBG)-methacrylate (MA) hydrogel is reported as a biomimetic extracellular matrix (ECM) for cartilage repair with minimal invasive operation. LBG-MA hydrogels show controllable degradation rate and improve mechanical properties and excellent biocompatibility. More importantly, LBG-MA hydrogel significantly induces bone mesenchymal stem cells to chondrogenic differentiation in vitro, as evidenced by high accumulation of cartilage-specific ECM components glycosaminoglycan and upregulated expression of key chondrogenic genes (collagen type II, aggrecan, and sex determining region Y-box9). Besides, the hydrogel is injectable, which can be in situ crosslinked via UV irradiation. Further, the photocrosslinkable hydrogels accelerate cartilage healing in vivo after 8 weeks of therapy. A strategy is provided here for photocrosslinkable, injectable, biodegradable scaffold fabrication based on native polysaccharide polymer for minimal invasive cartilage repair.
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Affiliation(s)
- Yangyang Qu
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, International Joint Laboratory on Regeneration of Bone and Soft Tissues, Guangxi Key Laboratory of Regenerative Medicine, Collaborative Innovation Center of Regenerative Medicine and Medical Biological Resources Development and Application, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
| | - Si He
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, International Joint Laboratory on Regeneration of Bone and Soft Tissues, Guangxi Key Laboratory of Regenerative Medicine, Collaborative Innovation Center of Regenerative Medicine and Medical Biological Resources Development and Application, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
| | - Shixing Luo
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, International Joint Laboratory on Regeneration of Bone and Soft Tissues, Guangxi Key Laboratory of Regenerative Medicine, Collaborative Innovation Center of Regenerative Medicine and Medical Biological Resources Development and Application, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
- Department of Orthopedics, The Ninth Affiliated Hospital of Guangxi Medical University, Beihai, Guangxi, 536000, P. R. China
| | - Jinmin Zhao
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, International Joint Laboratory on Regeneration of Bone and Soft Tissues, Guangxi Key Laboratory of Regenerative Medicine, Collaborative Innovation Center of Regenerative Medicine and Medical Biological Resources Development and Application, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
- Department of Orthopaedics Trauma and Hand Surgery, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
| | - Ruiming Liang
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, International Joint Laboratory on Regeneration of Bone and Soft Tissues, Guangxi Key Laboratory of Regenerative Medicine, Collaborative Innovation Center of Regenerative Medicine and Medical Biological Resources Development and Application, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
| | - Chuanan Liao
- Pharmaceutical college, Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
| | - Li Zheng
- Guangxi Engineering Center in Biomedical Materials for Tissue and Organ Regeneration, International Joint Laboratory on Regeneration of Bone and Soft Tissues, Guangxi Key Laboratory of Regenerative Medicine, Collaborative Innovation Center of Regenerative Medicine and Medical Biological Resources Development and Application, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
- Department of Orthopaedics Trauma and Hand Surgery, The First Affiliated Hospital of Guangxi Medical University, Nanning, Guangxi, 530021, P. R. China
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33
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Yang F, Sun X, Hu J, Cai H, Xiao H, Wu X, Liu C, Wang H. Edible gum addition improves the quality of freeze-dried restructured strawberry blocks. Food Chem X 2023; 18:100702. [PMID: 37206321 PMCID: PMC10189369 DOI: 10.1016/j.fochx.2023.100702] [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: 09/11/2022] [Revised: 04/25/2023] [Accepted: 05/01/2023] [Indexed: 05/21/2023] Open
Abstract
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
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Affiliation(s)
- Feifei Yang
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
| | - Jiaqi Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 100866, China
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Honghong Cai
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Xianghua Wu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
| | - Chunju Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China
- Corresponding author.
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Kulczyk E, Drozłowska-Sobieraj E, Bartkowiak A. Novel Milk Substitute Based on Pea, Bean and Sunflower Seeds with Natural Bioactive Stabilisers. PLANTS (BASEL, SWITZERLAND) 2023; 12:2303. [PMID: 37375928 DOI: 10.3390/plants12122303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/07/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023]
Abstract
The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus). The selection of the ingredients was based on the main objective to obtain the nutritional value and sensory characteristics of a formed product similar to cow's milk. The ingredient proportions were created by comparing the protein, fat and carbohydrate content of seeds versus cow's milk. Due to the observed low long-term stability of plant-seed-based drinks, a water binding guar gum, a thickener in the form of locust bean gum and gelling citrus amidated pectin containing dextrose were added and evaluated as functional stabilisers. All of the designed and created systems were subjected to selected methods of characterisation of the most important final product properties, such as rheology, colour, emulsion and turbidimetric stability. Rheological analysis confirmed the highest stability of the variant supplemented with 0.5% guar gum. Both stability and colour measurements indicated the positive characteristics of the system supplemented with 0.4% pectin. Finally, the product with 0.5% guar gum was identified as the most distinctive and similar vegetable drink to cow's milk.
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Affiliation(s)
- Ewa Kulczyk
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Emilia Drozłowska-Sobieraj
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Artur Bartkowiak
- Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Janickiego 35, 71-270 Szczecin, Poland
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35
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Zheng F, Basit A, Wang J, Zhuang H, Chen J, Zhang J. Biochemical analyses of a novel acidophilic GH5 β-mannanase from Trichoderma asperellum ND-1 and its application in mannooligosaccharides production from galactomannans. Front Microbiol 2023; 14:1191553. [PMID: 37362936 PMCID: PMC10288326 DOI: 10.3389/fmicb.2023.1191553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Accepted: 05/09/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, an acidophilic GH5 β-mannanase (TaMan5) from Trichoderma asperellum ND-1 was efficiently expressed in Pichia pastoris (a 2.0-fold increase, 67.5 ± 1.95 U/mL). TaMan5 displayed the highest specificity toward locust bean gum (Km = 1.34 mg/mL, Vmax = 749.14 μmol/min/mg) at pH 4.0 and 65°C. Furthermore, TaMan5 displayed remarkable tolerance to acidic environments, retaining over 80% of its original activity at pH 3.0-5.0. The activity of TaMan5 was remarkably decreased by Cu2+, Mn2+, and SDS, while Fe2+/Fe3+ improved the enzyme activity. A thin-layer chromatography (TLC) analysis of the action model showed that TaMan5 could rapidly degrade mannan/MOS into mannobiose without mannose via hydrolysis action as well as transglycosylation. Site-directed mutagenesis results suggested that Glu205, Glu313, and Asp357 of TaMan5 are crucial catalytic residues, with Asp152 playing an auxiliary function. Additionally, TaMan5 and commercial α-galactosidase displayed a remarkable synergistic effect on the degradation of galactomannans. This study provided a novel β-mannanase with ideal characteristics and can be considered a potential candidate for the production of bioactive polysaccharide mannobiose.
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Affiliation(s)
- Fengzhen Zheng
- College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
| | - Abdul Basit
- Department of Microbiology, University of Jhang, Jhang, Pakistan
| | - Jiaqiang Wang
- College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
| | - Huan Zhuang
- Department of ENT and Head and Neck Surgery, The Children's Hospital Zhejiang University School of Medicine, Hangzhou, Zhejiang, China
| | - Jun Chen
- Interdisciplinary Research Academy, Zhejiang Shuren University, Hangzhou, China
| | - Jianfen Zhang
- College of Biological and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
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36
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Chen J, Zeng X, Sun X, Zhou G, Xu X. A comparison of the impacts of different polysaccharides on the sono-physico-chemical consequences of ultrasonic-assisted modifications. ULTRASONICS SONOCHEMISTRY 2023; 96:106427. [PMID: 37149927 PMCID: PMC10192650 DOI: 10.1016/j.ultsonch.2023.106427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/20/2023] [Accepted: 04/28/2023] [Indexed: 05/09/2023]
Abstract
This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions. In comparison to the control group, the incorporation of quaternary ammonium chitosan decreased the rate of MOI conjugation by 17.38%, but the addition of locust bean gum enhanced the grafting rate by 29.89%. Notably, the highest degree of myofibrillar protein (MRN) unfolding (fluorescence intensity: 114435.50), the most stable state (-44.98 mV), and the greatest specific surface area (393.06 cm2/cm3) were observed in the UMP/LBG group. The outcomes of atomic force microscopy and scanning electron microscopy revealed that the inclusion of locust bean gum led to a different microscopic morphology than the other two polysaccharides, which may be the primary cause of the strongest sono-physico-chemical effects of the system. This work demonstrated that acoustic settings can be tuned based on the characteristics of polysaccharides to maximize the advantages of sono-physico-chemical impacts in UND-assisted MOI processing.
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Affiliation(s)
- Jiahui Chen
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianming Zeng
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaomei Sun
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, Ministry of Agriculture, State Key Lab of Meat Quality Control and Cultured Meat Development, Ministry of Science and Technology, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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37
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Ragab TI, Badawi KR, Naeem MA, Helmy WA, Gamal Shalaby AS. Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk. Heliyon 2023; 9:e17330. [PMID: 37416641 PMCID: PMC10320025 DOI: 10.1016/j.heliyon.2023.e17330] [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: 09/18/2022] [Revised: 06/07/2023] [Accepted: 06/14/2023] [Indexed: 07/08/2023] Open
Abstract
The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food additives was studied. Control yoghurt treatment was made from 3.0% fat cow's milk that was fortified with 1.5% non-fat dry milk. Another 6 yoghurt treatmentwas fortified with 0.15, 0.25% of commercial, guar and microbial galactomannan respectively. All treatments were cultured with the probiotic starter (1.0% Streptococcus thermophilus + 1.0% Lactobacillus delbrueckii subsp. Bulgaricus + 1.0% Bifidobacteriumbifidum). The obtained results indicated that yoghurt supplementation with the three types of galactomannans increased the acidity, curd tension, total solids content, decreased pH values and syneresis of yoghurt treatments. Control yoghurt and commercial galactomannan yoghurt were not significantly different from the corresponding batches those made with either guar galactomannan and microbial galactomannan in fat, protein and ash content. Yoghurt treatments which supplemented with the three types of galactomannans have higher bifidobacteria counts and organoleptic scores than the control treatment yoghurt.
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Affiliation(s)
- Tamer I.M. Ragab
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt
| | | | - Mohamed Ahmed Naeem
- Consultant Nutrition and Food Science of Ain Shams University Specialized Hospital, Ain Shams University, Cairo, Egypt
| | - Wafaa A. Helmy
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt
| | - Al Shimaa Gamal Shalaby
- Chemistry of Natural and Microbial Products Department, National Research Centre, Dokki, 12622, Cairo, Egypt
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38
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Liu Z, Xing X, Mo H, Xu D, Hu L, Li H, Chitrakar B. 3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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39
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Xu W, Han M, Liu Y, Zhu Y, Zhang F, Lei F, Wang K, Ji L, Jiang J. Changes in structure and physicochemical properties of Sophora japonica f. pendula galactomannan in late growth stage. Carbohydr Polym 2023; 304:120496. [PMID: 36641164 DOI: 10.1016/j.carbpol.2022.120496] [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: 08/19/2022] [Revised: 12/07/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022]
Abstract
Galactomannan (GM) has been widely applied in food and other fields due to its appealing physicochemical properties. In this work, considering the changes in structural and physicochemical properties of Sophora japonica f. pendula (SJ-GM) with very high mannose to galactose (M/G) ratio in the late deposition stage, extensive exploration is conducted. The core of structural change is the change of M/G ratio (4.94-5.68), which is caused by the loss of galactose side residues modulated by α-d-galactosidase during seed maturation. Afterwards, the more compact conformation, the higher molecular weight, the increased hydrophobicity, and the greater solution viscosity of SJ-GM can be caused. Notably, the gel strength of SJ-GM with the highest M/G surpasses other GMs, including fenugreek gum (M/G = 1.20), guar gum (M/G = 1.80), Gleditsia microphylla gum (M/G = 2.77), and LBG (M/G = 4.00). Finally, SJ-GM is proven to be an attractive alternative to other GMs.
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Affiliation(s)
- Wei Xu
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Minghui Han
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Yantao Liu
- Glyn O. Phillips Hydrocolloid Research Centre, Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Key Laboratory of Industrial Microbiology in Hubei, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Yana Zhu
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Fenglun Zhang
- Nanjing Institute for the Comprehensive Utilization of Wild Plants, Nanjing 210042, China
| | - Fuhou Lei
- Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, College of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China
| | - Kun Wang
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Li Ji
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Jianxin Jiang
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China.
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40
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An Insight into Recent Advancement in Plant- and Algae-Based Functional Ingredients in 3D Food Printing Ink Formulations. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03040-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
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41
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Özen İ, Bahtiyari Mİ, Haji A, Islam SU, Wang X. Properties of galactomannans and their textile-related applications-A concise review. Int J Biol Macromol 2023; 227:1001-1014. [PMID: 36464192 DOI: 10.1016/j.ijbiomac.2022.11.276] [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: 09/06/2022] [Revised: 11/19/2022] [Accepted: 11/27/2022] [Indexed: 12/04/2022]
Abstract
Galactomannans are reserve carbohydrates in legume plants and are primarily extracted from their seeds. They contain galactose side chains throughout the mannose backbone and have unique features such as emulsifying, thickening, and gelling together with biodegradability, biocompatibility, and non-toxicity, which make them an appealing material. Guar gum and locust bean gum mainly are used in all galactomannan needed applications. Nonetheless, tara gum and fenugreek gum have also attracted considerable attention in recent decades. Despite the increased usage of galactomannans in the textile-related fields in recent years, there is no review article published yet. To fill this gap and to demonstrate the striking and increasing importance of galactomannans, a concise summary of the properties of common galactomannans and their comparisons is given first, followed by an account of recent developments and applications of galactomannans in the textile-related fields. The associated potential opportunities are also provided at the end of this review.
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Affiliation(s)
- İlhan Özen
- Department of Textile Engineering, Erciyes University, Melikgazi Kayseri, Türkiye; Institute for Frontier Materials, Deakin University, Geelong, Australia.
| | | | - Aminoddin Haji
- Department of Textile Engineering, Yazd University, Yazd, Iran
| | - Shahid Ul Islam
- Department of Biological and Agricultural Engineering, University of California, Davis, United States
| | - Xungai Wang
- School of Fashion and Textiles, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong.
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42
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Agarwal D, Kim EHJ, Feng L, Wade C, Moggré GJ, Morgenstern MP, Hedderley DI. Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures. Food Res Int 2023; 164:112311. [PMID: 36737905 DOI: 10.1016/j.foodres.2022.112311] [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: 08/28/2022] [Revised: 12/02/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
This work reports the impact of locust bean gum (LBG) in the continuous phase of plant-based proteins, i.e. quinoa protein (QPI) and pea protein isolates (PPI). Experimental measurements such as confocal microscopy, rheological analysis and water mobility via nuclear magnetic resonance (nmr) spin-spin relaxation time (T2) were carried out. The influence of LBG on the rheological properties of QPI and PPI is consistent with an exchange-based nmr interpretation of T2 for biopolymer and water. Addition of LBG increased the viscoelastic properties (storage and loss modulus) and shear viscosities of the mixtures. LBG interacted with both plant proteins, resulting in the formation of more dense protein networks and protein coacervates. A stronger interaction between the PPI and LBG was observed, resulting in higher shear viscosities with lower water mobility as compared to QPI:LBG formulations. Results indicated that the interaction between the protein and polysaccharide played a significant role in the microstructure, its rheological properties and consequently water mobility.
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Affiliation(s)
- Deepa Agarwal
- The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand.
| | - Esther H-J Kim
- The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand
| | - Limei Feng
- The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand
| | - Cath Wade
- The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand
| | - Gert-Jan Moggré
- The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand
| | - Marco P Morgenstern
- The New Zealand Institute of Plant and Food Research Limited, Canterbury Agriculture & Science Centre, Gerald St, Lincoln 7608, New Zealand
| | - Duncan I Hedderley
- The New Zealand Institute for Plant and Food Research Limited, Batchelar Rd, Palmerston North 4474, New Zealand
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43
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The structure and dynamics of locust bean gum in aqueous solution. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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44
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Li J, Sun J, Chang C, Gu L, Su Y, Zhai J, Yang Y. Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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45
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Kian-Pour N, Yildirim-Yalcin M, Kurt A, Ozmen D, Toker OS. A review on latest innovations in physical modifications of galactomannans. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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46
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Nehra A, Biswas D, Siracusa V, Roy S. Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
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Affiliation(s)
- Arushri Nehra
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Valentina Siracusa
- Department of Chemical Sciences, University of Catania, Viale Andrea Doria 6, 95125 Catania, Italy
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
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47
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A Comprehensive Review of Food Hydrogels: Principles, Formation Mechanisms, Microstructure, and Its Applications. Gels 2022; 9:gels9010001. [PMID: 36661769 PMCID: PMC9858572 DOI: 10.3390/gels9010001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Food hydrogels are effective materials of great interest to scientists because they are safe and beneficial to the environment. Hydrogels are widely used in the food industry due to their three-dimensional crosslinked networks. They have also attracted a considerable amount of attention because they can be used in many different ways in the food industry, for example, as fat replacers, target delivery vehicles, encapsulating agents, etc. Gels-particularly proteins and polysaccharides-have attracted the attention of food scientists due to their excellent biocompatibility, biodegradability, nutritional properties, and edibility. Thus, this review is focused on the nutritional importance, microstructure, mechanical characteristics, and food hydrogel applications of gels. This review also focuses on the structural configuration of hydrogels, which implies future potential applications in the food industry. The findings of this review confirm the application of different plant- and animal-based polysaccharide and protein sources as gelling agents. Gel network structure is improved by incorporating polysaccharides for encapsulation of bioactive compounds. Different hydrogel-based formulations are widely used for the encapsulation of bioactive compounds, food texture perception, risk monitoring, and food packaging applications.
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48
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Frosi I, Ferron L, Colombo R, Papetti A. Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds. Crit Rev Food Sci Nutr 2022; 64:5700-5718. [PMID: 36533404 DOI: 10.1080/10408398.2022.2157371] [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] [Indexed: 12/23/2022]
Abstract
In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gastrointestinal tract limits their effectiveness. To overcome these drawbacks, many carriers have been investigated for encapsulating nutraceuticals and enhancing their bioavailability. It is note that several different vegetable wall materials have been applied to build delivery systems. Considering their encapsulation mechanism, lipid and protein-based carriers display specific interaction patterns with bioactives, whereas polysaccharidic-based carriers can entrap them by creating porous highly stable networks. To maximize the encapsulation efficiency, mixed systems are very promising. Following the current goal of using natural and sustainable ingredients, only a limited number of studies about the isolation of new ingredients from agro-food waste are available. In this review, a comprehensive overview of the state of art in the development of innovative natural lipid-, protein- and polysaccharide-based plant carriers is presented, focusing on their application as food active compounds. Different aspects to be considered in the design of delivery systems are discussed, including the carrier structure and chemical features, the interaction between the encapsulating and the core material, and the parameters affecting bioactives entrapment.
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Affiliation(s)
- Ilaria Frosi
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | - Lucia Ferron
- Drug Sciences Department, University of Pavia, Pavia, Italy
| | | | - Adele Papetti
- Drug Sciences Department, University of Pavia, Pavia, Italy
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Detwiler RE, Kramer JR. Preparation and applications of artificial mucins in biomedicine. CURRENT OPINION IN SOLID STATE & MATERIALS SCIENCE 2022; 26:101031. [PMID: 37283850 PMCID: PMC10243510 DOI: 10.1016/j.cossms.2022.101031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/22/2023]
Abstract
Mucus is an essential barrier material that separates organisms from the outside world. This slippery material regulates the transport of nutrients, drugs, gases, and pathogens toward the cell surface. The surface of the cell itself is coated in a mucus-like barrier of glycoproteins and glycolipids. Mucin glycoproteins are the primary component of mucus and the epithelial glycocalyx. Aberrant mucin production is implicated in diverse disease states from cancer and inflammation to pre-term birth and infection. Biological mucins are inherently heterogenous in structure, which has challenged understanding their molecular functions as a barrier and as biochemically active proteins. Therefore, many synthetic materials have been developed as artificial mucins with precisely tunable structures. This review highlights advances in design and synthesis of artificial mucins and their application in biomedical studies of mucin chemistry, biology, and physics.
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Affiliation(s)
- Rachel E. Detwiler
- Department of Biomedical Engineering, University of Utah, 36 S. Wasatch
Dr., Salt Lake City, UT 84112, USA
| | - Jessica R. Kramer
- Department of Biomedical Engineering, University of Utah, 36 S. Wasatch
Dr., Salt Lake City, UT 84112, USA
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Development and characterization of locust bean gum-Viola anthocyanin-graphene oxide ternary nanocomposite as an efficient pH indicator for food packaging application. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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