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Guo X, Yang D, Su Y, Chen Y, Ding J, Ding L, Song D. High selectivity molecularly imprinted polymer based on short amylose as bio-based functional monomers for selective extraction of λ-cyhalothrin. Int J Biol Macromol 2024; 271:132566. [PMID: 38795883 DOI: 10.1016/j.ijbiomac.2024.132566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/14/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
Nowadays, the development of sustainable molecularly imprinted polymers (MIPs) with high selectivity is still challenging due to the limitations of bio-based functional monomers. In this study, the highly selective and porous MIPs (LC-TMIPs) were designed and prepared on short amylose (SAM) as bio-based functional monomers, λ-cyhalothrin (LC) as a template molecule, and tetrafluoroterephthalonitrile as a rigid crosslinking agent. Static, dynamic, and selective adsorption experiments were conducted to investigate the adsorption performance. The results indicated that, compared to MIPs prepared using epichlorohydrin as flexible crosslinking agents, LC-TMIPs exhibited higher imprinting factor (3.93), selectivity (5.78), and adsorption capacity (35.79 mg g-1), as well as faster adsorption/desorption kinetics. The LC-TMIPs were used as sorbents for the selective determination of LC in both apple and cucumber samples by high-performance liquid chromatography. Under the optimal extraction conditions, the recoveries of the method reached 92.1-106.1 %, with a linear range of 1.5-30 ng g-1 and a detection limit of 0.5 ng g-1. The proposed preparation method of LC-TMIPs is expected to open a new way to prepare highly selective and sustainable MIPs for hydrophobic compounds.
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Affiliation(s)
- Xu Guo
- College of Chemistry, Jilin Province Research Center for Engineering and Technology of Spectral Analytical Instruments, Jilin University, Qianjin Street 2699, Changchun 130012, PR China
| | - Dandan Yang
- College of Chemistry, Jilin Province Research Center for Engineering and Technology of Spectral Analytical Instruments, Jilin University, Qianjin Street 2699, Changchun 130012, PR China
| | - Yu Su
- College of Chemistry, Jilin Province Research Center for Engineering and Technology of Spectral Analytical Instruments, Jilin University, Qianjin Street 2699, Changchun 130012, PR China
| | - Yanhua Chen
- College of Chemistry, Jilin Province Research Center for Engineering and Technology of Spectral Analytical Instruments, Jilin University, Qianjin Street 2699, Changchun 130012, PR China
| | - Jie Ding
- State Key Laboratory of Urban Water Resource and Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Lan Ding
- College of Chemistry, Jilin Province Research Center for Engineering and Technology of Spectral Analytical Instruments, Jilin University, Qianjin Street 2699, Changchun 130012, PR China..
| | - Daqian Song
- College of Chemistry, Jilin Province Research Center for Engineering and Technology of Spectral Analytical Instruments, Jilin University, Qianjin Street 2699, Changchun 130012, PR China
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Liang Y, Wang F, Ma R, Tian Y. Structural properties of the intra- and interhelical cavities of V6-type crystalline starches. Carbohydr Polym 2024; 330:121835. [PMID: 38368112 DOI: 10.1016/j.carbpol.2024.121835] [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: 10/30/2023] [Revised: 12/24/2023] [Accepted: 01/15/2024] [Indexed: 02/19/2024]
Abstract
V-type crystalline starch is known for its property to enhance aroma retention. Intra- and interhelical cavities are the first-order characteristics of V-type crystalline starch, which can affect its properties from microscopic level. This work aims to provide a detailed analysis of structural attributes of intra- and interhelical cavities and their influence on the properties of V-type crystalline starches. Helix deformation was caused due to the formation of interhelical cavities, which was reflected by the downfield shift of the signals for C1 and C4 as well as the appearance of an independent signal for C3 in 13C CP/MAS NMR spectra. Unit cell and lamellar structure formed by the aggregation of intrahelical cavities exhibited relatively low cell volume and high fractal dimension at crystal cell and lamellar levels. Toward a larger crystal, d-spacing increased with the formation of interhelical cavities, causing low-angle shifts of V-type crystalline starches in X-ray diffraction profiles. Intrahelical cavities enabled V6I-type crystalline starch to show high crystallinity per unit volume and a favorable short-range order, contributing greatly to the stable thermal properties. The flavor quality improvement in starch-based food is attributed to the structural characteristics of helical cavities and their relationship with the properties of V-type crystalline starches.
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Affiliation(s)
- Yushen Liang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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Gao Q, Zheng J, Van der Meeren P, Zhang B, Fu X, Huang Q. Stabilization and release of thymol in pre-formed V-type starch: A comparative study with traditional method. Carbohydr Polym 2024; 328:121712. [PMID: 38220323 DOI: 10.1016/j.carbpol.2023.121712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 11/29/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
Recently, pre-formed V-type starch has become popular as a versatile carrier in encapsulation systems of containing starch-guest inclusion complexes (ICs). However, the differences in stabilizing and dissociating guests between ICs prepared by either the traditional method or the pre-formed "empty" helix method have not yet been elucidated. Here, starch-thymol ICs were prepared using the traditional high temperature-water method and the pre-formed method, covering different complexation temperatures and solvents, to compare the loading capacity, crystalline structure, thermal stability, and release properties. The highest content of thymol in ICs prepared by the pre-formed and the traditional method was 74.2 and 65.3 mg/g, respectively. Different from ICs prepared by the traditional method (V7-type crystal), ICs prepared by the pre-formed method mostly exhibited a V6a structure with larger crystallinities and a better short-range ordered structure. ICs prepared at 90 °C were type II complexes and efficiently protected thymol from rapid heat loss. A slow release was observed in both cases: about 45 % and 75 % of thymol were released from ICs prepared by the pre-formed and traditional methods, respectively, after two weeks of storage at 25 °C.
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Affiliation(s)
- Qing Gao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiabao Zheng
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Paul Van der Meeren
- Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent 9000, Belgium
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Zhou J, Kong L. Complexation with pre-formed “empty” V-type starch for encapsulation of aroma compounds. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Golla M, Nagendra B, Daniel C, Rizzo P, Auriemma F, Tarallo O, Guerra G. Intrahelical empty channels of nanoporous-crystalline α and β forms of PPO. Eur Polym J 2022. [DOI: 10.1016/j.eurpolymj.2022.111568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Polymorphism of poly(2,6-dimethyl-1,4-phenylene) oxide (PPO): Co-crystalline and nanoporous-crystalline phases. POLYMER 2022. [DOI: 10.1016/j.polymer.2022.125290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Kenar JA, Compton DL, Peterson SC, Felker FC. Characterization and properties of starch-dicarboxylic acid inclusion complexes prepared by excess steam jet cooking. Carbohydr Polym 2022; 296:119955. [DOI: 10.1016/j.carbpol.2022.119955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/02/2022]
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Guo J, Ziegler GR, Kong L. Polymorphic transitions of V-type amylose upon hydration and dehydration. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107372] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Ogawa Y, Putaux JL. Recent Advances in Electron Microscopy of Carbohydrate Nanoparticles. Front Chem 2022; 10:835663. [PMID: 35242740 PMCID: PMC8886399 DOI: 10.3389/fchem.2022.835663] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Accepted: 01/27/2022] [Indexed: 01/09/2023] Open
Abstract
Carbohydrate nanoparticles, both naturally derived and synthetic ones, have attracted scientific and industrial attention as high-performance renewable building blocks of functional materials. Electron microscopy (EM) has played a central role in investigations of their morphology and molecular structure, although the intrinsic radiation sensitivity of carbohydrate crystals has often hindered the in-depth characterization with EM techniques. This contribution reviews the recent advances in the electron microscopy of the carbohydrate nanoparticles. In particular, we highlight the recent efforts made to understand the three-dimensional shape and structural heterogeneity of nanoparticles using low-dose electron tomography and electron diffraction techniques coupled with cryogenic transmission electron microscopy.
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Crystal and molecular structure of V-amylose complexed with ibuprofen. Carbohydr Polym 2021; 261:117885. [DOI: 10.1016/j.carbpol.2021.117885] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2020] [Revised: 01/30/2021] [Accepted: 02/26/2021] [Indexed: 11/19/2022]
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