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Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [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: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.
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Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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2
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Ma Z, Dai C, Liu Y, Liu G, Mao X, Liu F, Liu X. Ultrasonic-antisolvent two-step assembly of carboxymethylated corn fiber gum-coated zein particles for enhanced curcumin delivery. Food Chem 2024; 434:137448. [PMID: 37748291 DOI: 10.1016/j.foodchem.2023.137448] [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: 08/05/2023] [Revised: 09/05/2023] [Accepted: 09/08/2023] [Indexed: 09/27/2023]
Abstract
Zein particles (ZPs) have garnered considerable interest in delivery system construction for its capacity to encapsulate hydrophobic substances. Nonetheless, the instability of ZPs is an obstacle to application. Coating carboxymethylated corn fiber gum (CMCFG) which is a modified polysaccharide molecule enriched with anionic groups on the surface of ZPs is expected to overcome this limitation. Here, we evaluated the cell viability of CMCFG to Caco-2, proving the safety of CMCFG with different substitution degree (0.42, 0.52 and 0.70) below 20 mg/mL. Furthermore, curcumin, a hydrophobic model compound, was loaded onto ZPs coated with CMCFG using ultrasonic-antisolvent method, achieving a remarkable encapsulation efficiency (91.19%) and enhanced stability and bioaccessibility. Multiple characteristic approaches, such as zeta potential, FTIR, XRD, ultraviolet absorption spectra revealed that the assembly process mainly relied on hydrophobic interactions and electrostatic interactions. This study provides novel insights into encapsulation methods for hydrophobic nutrients.
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Affiliation(s)
- Zhiyuan Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Nutritional Engineering, China Agricultural University, 10008 Beijing, China
| | - Chenlin Dai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yike Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Guoku Liu
- College of Agronomy, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Xueying Mao
- College of Food Science and Nutritional Engineering, China Agricultural University, 10008 Beijing, China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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3
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Wang J, Hou X, Hannachi K, Fan M, Li Y, Qian H, Wang L. A multi-scale approach to arabinoxylan-based emulsions: From molecular features, interfacial properties to emulsion behaviors. Int J Biol Macromol 2024; 258:128881. [PMID: 38134997 DOI: 10.1016/j.ijbiomac.2023.128881] [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: 08/29/2023] [Revised: 12/05/2023] [Accepted: 12/17/2023] [Indexed: 12/24/2023]
Abstract
Arabinoxylan (AX) is well-known for its emulsification and beneficial biological activity, but the roles of AX's molecular features and interfacial properties in AX-based emulsion behaviors were unknown. We first used a multi-scale approach to correlate molecular, interfacial, droplet characteristics, and bulk emulsion of AXs from corn and wheat bran (CAXs and WAXs). Our results showed that among CAXs and WAXs solution (1 %, 2 % and 3 %, w/v), 0.25 M NaOH-treated CAX and WAX showed smaller particle sizes (493 nm and 8621 nm), lower interfacial tension and stronger interfacial layer, whose emulsion exhibited smaller initial droplets (541 nm and 660 nm) and better stability. Moreover, WAXs had bigger particle sizes, lower interfacial tension and stronger interfacial layer than CAXs, but CAXs exhibited better emulsifying and emulsion-stabilizing properties than WAXs. There is a satisfactory correlation among CAXs' or WAXs' molecular features, interfacial properties and emulsion behaviors. However, a good correlation from different grains AXs cannot be established.
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Affiliation(s)
- Jing Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xiaoxiao Hou
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Kanza Hannachi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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Kang J, He C, Shi YC. Conformational properties of heterogeneous arabinoxylan protein gums from corn bran and distillers grains in comparison with gum arabic. Int J Biol Macromol 2024; 254:127469. [PMID: 37935289 DOI: 10.1016/j.ijbiomac.2023.127469] [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: 04/15/2023] [Revised: 10/11/2023] [Accepted: 10/14/2023] [Indexed: 11/09/2023]
Abstract
The molecular structure and conformation of arabinoxylan-protein gum, commonly referred as corn fiber gum (CFG) were analyzed by high-performance size-exclusion chromatography (HPSEC) coupled with RI, UV, light scattering and viscometer detectors. CFG had a heterogeneous structure. The detailed conformation of CFG at different molecular weights was compared with that of hemicellulose fiber gum (HFG) from dried distiller's grains with solubles and gum arabic. The CFG molecules mainly had random coil conformation; only 10 % of them exhibited rigid rod conformation. Approximately 80 % of the CFG had a molecular weight between 105 and 105.4 Da, while the other 20 % of molecules were between 105.4 and 1.5 × 107.7 Da. The overall conformational properties of CFG and HFG were closer but differed from that of gum arabic. The intrinsic viscosity and radius of gyration of both CFG and HFG were greater than those of gum arabic although the average molecular weight of CFG and HFG was lower. The protein and carbohydrate were covalently linked in CFG molecules as shown by the HPSEC-multiple detectors combined with partial acid hydrolysis. Based on the detailed conformation of CFG and the methylation analysis, 1D and 2D NMR spectroscopy results, the molecular structure of CFG was proposed.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300222, China; Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Chao He
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300222, China
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Deokar GS, Deokar AM, Kshirsagar SJ, Buranasompob A, Nirmal NP. Extraction, physicochemical characterization, functionality, and excipient ability of corn fiber gum-starch isolate from corn milling industry waste. Int J Pharm 2023; 645:123401. [PMID: 37696343 DOI: 10.1016/j.ijpharm.2023.123401] [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: 07/04/2023] [Revised: 08/21/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Corn processing industries generate an extensive fibrous byproduct consisting of corn fiber gum (CFG) and residual starch (S). The present study hypothesized that CFG and S could be isolated as a single crosslinked conjugate. The isolated CFG-S conjugate was acidic, with a pKa value of 11.49, and a swelling index of 99.60%. Henderson-Hasselbalch equation predicted negligible ionization throughout the gastrointestinal pH range. The DSC thermogram highlights glass transition and temperature-specific structure stabilization through the exothermic crystallization domain. FTIR, SEM & XRD confirmed the structural conjugation and integrity of the conjugate. Tablets containing Venlafaxine hydrochloride as a model drug were prepared using CFG-S (14 and 57%) as excipient by wet granulation method. Percentage cumulative drug release with low concentration was up to 99.67175 ± 0.09 % in 5 h whereas with high concentration, it was extended to 12 h (P < 0.05). Korsemayer-Peppas release exponent indicates zero order (R2 = 0.9935) kinetics with super case-II anomalous transport showing diffusion and erosion as drug release mechanisms. The results confirmed that CFG-S isolate could act as a good binding agent at low concentrations and release extending cross-linked matrix former at a higher concentration for release retardant excipient.
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Affiliation(s)
- Gitanjali Sambhajirao Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Archana Maruti Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Sanjay Jayprakash Kshirsagar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Athisaya Buranasompob
- Center for Innovation and Reference on Food for Nutrition, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Deaprtment of Food Science, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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Cai Z, Wei Y, Shi A, Zhong J, Rao P, Wang Q, Zhang H. Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives. Adv Colloid Interface Sci 2023; 313:102863. [PMID: 36868168 DOI: 10.1016/j.cis.2023.102863] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/16/2023] [Accepted: 02/18/2023] [Indexed: 03/02/2023]
Abstract
Emulsions are thermodynamically unstable systems that tend to separate into two immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the oil-water interface plays an important role in the emulsion stability. The interfacial layer properties of emulsion droplets have been considered the cutting-in points that influence emulsion stability, a traditional motif of physical chemistry and colloid chemistry of particular significance in relation to the food science and technology sector. Although many attempts have shown that high interfacial viscoelasticity may contribute to long-term emulsion stability, a universal relationship for all cases between the interfacial layer features at the microscopic scale and the bulk physical stability of the emulsion at the macroscopic scale remains to be established. Not only that, but integrating the cognition from different scales of emulsions and establishing a unified single model to fill the gap in awareness between scales also remain challenging. In this review, we present a comprehensive overview of recent progress in the general science of emulsion stability with a peculiar focus on interfacial layer characteristics in relation to the formation and stabilization of food emulsions, where the natural origin and edible safety of emulsifiers and stabilizers are highly requested. This review begins with a general overview of the construction and destruction of interfacial layers in emulsions to highlight the most important physicochemical characteristics of interfacial layers (formation kinetics, surface load, interactions among adsorbed emulsifiers, thickness and structure, and shear and dilatational rheology), and their roles in controlling emulsion stability. Subsequently, the structural effects of a series of typically dietary emulsifiers (small-molecule surfactants,proteins, polysaccharides, protein-polysaccharide complexes, and particles) on oil-water interfaces in food emulsions are emphasized. Finally, the main protocols developed for modifying the structural characteristics of adsorbed emulsifiers at multiple scales and improving the stability of emulsions are highlighted. Overall, this paper aims to comprehensively study the literature findings in the past decade and find out the commonality of multi-scale structures of emulsifiers, so as to deeply understand the common characteristics and emulsification stability behaviour of adsorption emulsifiers with different interfacial layer structures. It is difficult to say that there has been significant progress in the underlying principles and technologies in the general science of emulsion stability over the last decade or two. However, the correlation between interfacial layer properties and physical stability of food emulsions promotes revealing the role of interfacial rheological properties in emulsion stability, providing guidance on controlling the bulk properties by tuning the interfacial layer functionality.
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Affiliation(s)
- Zhixiang Cai
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yue Wei
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China
| | - Jian Zhong
- Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
| | - Pingfan Rao
- Food Nutrition Sciences Centre, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, P.O. Box 5109, Beijing 100193, China.
| | - Hongbin Zhang
- Advanced Rheology Institute, Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai, 200240, China..
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7
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Laccase and glucono-δ-lactone dual-induced gelation of casein and arabinoxylan: Microstructures, physicochemical properties, and pH-responsive release behavior. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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Wei Y, Lou NH, Cai Z, Li R, Zhang H. Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Double – Network Hydrogel Based on Exopolysaccharides as a Biomimetic Extracellular Matrix to Augment Articular Cartilage Regeneration. Acta Biomater 2022; 152:124-143. [DOI: 10.1016/j.actbio.2022.08.062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/25/2022] [Accepted: 08/25/2022] [Indexed: 11/01/2022]
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10
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Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front Nutr 2022; 9:951821. [PMID: 35911126 PMCID: PMC9335050 DOI: 10.3389/fnut.2022.951821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/14/2022] [Indexed: 11/13/2022] Open
Abstract
This study was designed for determining the effect of particle size on the functional properties of corn bran insoluble dietary fiber (IDF). Results showed that some physicochemical properties were improved with the decrease in particle size. The structure of the IDF was observed by the scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The surface was found wrinkled and sparse, the particle size was smaller, the crystallinity of IDF had increased slightly, and more -OH and C-O groups were exposed. Moreover, the corn bran IDF with a smaller particle size had a better hypoglycemic effect in vitro, and the inhibitory activity of α-glucosidase and α-amylase were also increased significantly with the decrease in particle size (p < 0.05). When the IDF was 300 mesh, the inhibitory rate of α-glucosidase was 61.34 ± 1.12%, and the inhibitory rate of α-amylase was 17.58 ± 0.33%. It had increased by 25.54 and 106.83%, respectively compared to the control treatment (CK) group. In addition, correlation analysis found that the particle size was highly negatively correlated with some functional properties of IDF (p < 0.05), and the content of cellulose was positively correlated with the functional properties of IDF except WHC (p < 0.05). To sum up, reducing particle size was suitable for the development of high value-added IDF products. This study also revealed the potential value of corn bran IDF and provided a new idea for the diversified application of IDF.
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Affiliation(s)
- Caixia Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Rui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
- Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, China
- *Correspondence: Xiaolan Liu
| | - Juntong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiqun Zheng
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Xiqun Zheng
| | - Feng Zuo
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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11
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Input features and parameters optimization improved the prediction accuracy of support vector regression models based on colorimetric sensor data for detection of aflatoxin B1 in corn. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Ma Z, Yao J, Wang Y, Jia J, Liu F, Liu X. Polysaccharide-based delivery system for curcumin: Fabrication and characterization of carboxymethylated corn fiber gum/chitosan biopolymer particles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107367] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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13
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Wang Y, Wang S, Li R, Wang Y, Xiang Q, Qiu S, Xu W, Bai Y. Synergistic effect of corn fiber gum and chitosan in stabilization of oil in water emulsion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Cai Z, Hu S, Wei Y, Huang T, Yu A, Zhang H. In Situ Room-Temperature Cross-Linked Highly Branched Biopolymeric Binder Based on the Diels-Alder Reaction for High-Performance Silicon Anodes in Lithium-Ion Batteries. ACS APPLIED MATERIALS & INTERFACES 2021; 13:56095-56108. [PMID: 34727688 DOI: 10.1021/acsami.1c16196] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Silicon (Si) is an auspicious anode material in next-generation lithium-ion batteries due to its exceptional theoretical gravimetric capacity, environmental friendliness, and high natural abundance. However, the practical application of Si anodes remains a "must-solve" challenge because of its drastic capacity fading that results from the inherent property of drastic volume expansion of Si during repeated lithiation and delithiation. Developing binders employed in robust electrodes has been considered an economical and practical method to affect the electrochemical performance of Si-based electrodes. Some natural polymers have demonstrated good adhesive properties with Si-active materials. However, they have limited capacity to keep the structural integrity of electrodes because the network structures solely based on weak hydrogen bonds are susceptible to deformation during cycling. Herein, we develop an in situ covalently cross-linked three-dimensional (3D) supramolecular network and apply it to the Si electrode to improve cycling performance. This network architecture is constructed using furan-modified branched arabinoxylan of corn fiber gum (CFG) and an ionically conductive cross-linker of maleimido-poly(ethylene glycol) (PEG) through the Diels-Alder reaction. The maleimide groups in PEG can react spontaneously with the furan groups in CFG at room temperature without any other stimulation, thus forming strong covalent bonds in the network. The cross-linked CFG-PEG binder has demonstrated robust adhesive properties with Si-active materials and the current collector. The branching of CFG and functional groups of PEG are conducive to improving the lithium-ion conductivity in the silicon anode, resulting in excellent rate performances. The Si anode with a cross-linked CFG-PEG binder exhibits superior cycling stability. As a result, an in situ cross-linking 3D network as a novel binder has a great potential for fabricating an advanced Si anode in next-generation Li-ion batteries.
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Affiliation(s)
- Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shanming Hu
- Laboratory of Advanced Materials, Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Institute of New Energy, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, China
| | - Yue Wei
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Tao Huang
- Laboratory of Advanced Materials, Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Institute of New Energy, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, China
| | - Aishui Yu
- Laboratory of Advanced Materials, Department of Chemistry, Shanghai Key Laboratory of Molecular Catalysis and Innovative Materials, Institute of New Energy, Collaborative Innovation Center of Chemistry for Energy Materials, Fudan University, Shanghai 200438, China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
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15
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Cai Z, Zhang H. The effect of carboxymethylation on the macromolecular conformation of the (1 → 3)-β -D-glucan of curdlan in water. Carbohydr Polym 2021; 272:118456. [PMID: 34420716 DOI: 10.1016/j.carbpol.2021.118456] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/28/2022]
Abstract
The chain conformational change in curdlan during carboxymethylation was investigated using nuclear magnetic resonance (NMR), circular dichroism (CD) spectroscopy, and atomic force microscopy (AFM). The distributions of carboxymethyl substituents within anhydroglucose unit (AGU) of CMCD were found to follow the order of OH (6) > OH (4) > OH (2) for CMCD with a low DS and OH (6) > OH (2) > OH (4) for CMCD with relatively high DS. The increased carboxymethylation level induced the chain conformation transition of curdlan from triple helix to random coil in water. The DS of 0.25 was the critical value of chain conformation transition, below which CMCD chains were triple helices. For DS larger than 0.25, CMCD existed in the state of random coils. The intermolecular hydrogen bonding between C2 hydroxyls in AGU sustained the triple helical conformation and stiffness of the polymer chain, which weakened with the increase in DS.
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Affiliation(s)
- Zhixiang Cai
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Hongbin Zhang
- Department of Polymer Science and Engineering, School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory of Electrical Insulation and Thermal Aging, Shanghai Jiao Tong University, Shanghai 200240, China.
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16
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De Anda-Flores Y, Carvajal-Millan E, Lizardi-Mendoza J, Rascon-Chu A, Tanori-Cordova J, Martínez-López AL, Burgara-Estrella AJ, Pedroza-Montero MR. Conformational Behavior, Topographical Features, and Antioxidant Activity of Partly De-Esterified Arabinoxylans. Polymers (Basel) 2021; 13:2794. [PMID: 34451333 PMCID: PMC8398917 DOI: 10.3390/polym13162794] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/11/2021] [Accepted: 08/17/2021] [Indexed: 11/23/2022] Open
Abstract
This study aimed to investigate the effect of arabinoxylans (AX) partial de-esterification with feruloyl esterase on the polysaccharide conformational behavior, topographical features, and antioxidant activity. After enzyme treatment, the ferulic acid (FA) content in AX was reduced from 7.30 to 5.48 µg FA/mg polysaccharide, and the molecule registered a small reduction in radius of gyration (RG), hydrodynamic radius (Rh), characteristic ratio (C∞), and persistence length (q). A slight decrease in α and a small increase in K constants in the Mark-Houwink-Sakurada equation for partially de-esterified AX (FAX) suggested a reduction in molecule structural rigidity and a more expanded coil conformation, respectively, in relation to AX. Fourier transform infrared spectroscopy spectra of AX and FAX presented a pattern characteristic for this polysaccharide. Atomic force microscopy topographic analysis of FAX showed a more regular surface without larger hollows in relation to AX. The antioxidant activity of FAX, compared to AX, was reduced by 30 and 41% using both 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods, respectively. These results suggest that feruloyl esterase treatment of AX could offer a strategy to tailor AX chains conformation, morphological features, and antioxidant activity, impacting the development of advanced biomaterials for biomedical and pharmaceutical applications.
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Affiliation(s)
- Yubia De Anda-Flores
- Biopolymers-CTAOA, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico; (Y.D.A.-F.); (J.L.-M.)
| | - Elizabeth Carvajal-Millan
- Biopolymers-CTAOA, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico; (Y.D.A.-F.); (J.L.-M.)
| | - Jaime Lizardi-Mendoza
- Biopolymers-CTAOA, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico; (Y.D.A.-F.); (J.L.-M.)
| | - Agustin Rascon-Chu
- Biotechnology-CTAOV, Research Center for Food and Development (CIAD, A.C.), Carretera Gustavo Enrique Astiazarán Rosas No. 46, Hermosillo 83304, Mexico;
| | - Judith Tanori-Cordova
- Department of Polymers and Materials Research, University of Sonora, Hermosillo 83000, Mexico;
| | - Ana Luisa Martínez-López
- NANO-VAC Research Group, Department of Chemistry and Pharmaceutical Technology, University of Navarra, 31008 Pamplona, Spain;
| | - Alexel J. Burgara-Estrella
- Department of Physics Research, University of Sonora, Hermosillo 83000, Mexico; (A.J.B.-E.); (M.R.P.-M.)
| | - Martin R. Pedroza-Montero
- Department of Physics Research, University of Sonora, Hermosillo 83000, Mexico; (A.J.B.-E.); (M.R.P.-M.)
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