1
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Khan M. Chemical and Physical Architecture of Macromolecular Gels for Fracturing Fluid Applications in the Oil and Gas Industry; Current Status, Challenges, and Prospects. Gels 2024; 10:338. [PMID: 38786255 PMCID: PMC11121287 DOI: 10.3390/gels10050338] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 05/01/2024] [Accepted: 05/09/2024] [Indexed: 05/25/2024] Open
Abstract
Hydraulic fracturing is vital in recovering hydrocarbons from oil and gas reservoirs. It involves injecting a fluid under high pressure into reservoir rock. A significant part of fracturing fluids is the addition of polymers that become gels or gel-like under reservoir conditions. Polymers are employed as viscosifiers and friction reducers to provide proppants in fracturing fluids as a transport medium. There are numerous systems for fracturing fluids based on macromolecules. The employment of natural and man-made linear polymers, and also, to a lesser extent, synthetic hyperbranched polymers, as additives in fracturing fluids in the past one to two decades has shown great promise in enhancing the stability of fracturing fluids under various challenging reservoir conditions. Modern innovations demonstrate the importance of developing chemical structures and properties to improve performance. Key challenges include maintaining viscosity under reservoir conditions and achieving suitable shear-thinning behavior. The physical architecture of macromolecules and novel crosslinking processes are essential in addressing these issues. The effect of macromolecule interactions on reservoir conditions is very critical in regard to efficient fluid qualities and successful fracturing operations. In future, there is the potential for ongoing studies to produce specialized macromolecular solutions for increased efficiency and sustainability in oil and gas applications.
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Affiliation(s)
- Majad Khan
- Department of Chemistry, King Fahd University of Petroleum & Minerals (KFUPM), Dhahran 31261, Saudi Arabia; ; Tel.: +966-0138601671
- Interdisciplinary Research Center for Hydrogen Technologies and Energy Storage (IRC-HTCM), King Fahd University of Petroleum & Minerals (KFUPM), Dhahran 31261, Saudi Arabia
- Interdisciplinary Research Center for Refining and Advanced Chemicals (IRC-CRAC), King Fahd University of Petroleum & Minerals (KFUPM), Dhahran 31261, Saudi Arabia
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2
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Ma Y, Morozova SM, Kumacheva E. From Nature-Sourced Polysaccharide Particles to Advanced Functional Materials. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024:e2312707. [PMID: 38391153 DOI: 10.1002/adma.202312707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 02/15/2024] [Indexed: 02/24/2024]
Abstract
Polysaccharides constitute over 90% of the carbohydrate mass in nature, which makes them a promising feedstock for manufacturing sustainable materials. Polysaccharide particles (PSPs) are used as effective scavengers, carriers of chemical and biological cargos, and building blocks for the fabrication of macroscopic materials. The biocompatibility and degradability of PSPs are advantageous for their uses as biomaterials with more environmental friendliness. This review highlights the progresses in PSP applications as advanced functional materials, by describing PSP extraction, preparation, and surface functionalization with a variety of functional groups, polymers, nanoparticles, and biologically active species. This review also outlines the fabrication of PSP-derived macroscopic materials, as well as their applications in soft robotics, sensing, scavenging, water harvesting, drug delivery, and bioengineering. The paper is concluded with an outlook providing perspectives in the development and applications of PSP-derived materials.
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Affiliation(s)
- Yingshan Ma
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
| | - Sofia M Morozova
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
- Center of Fluid Physics and Soft Matter, N.E. Bauman Moscow State Technical University, 5/1 2-nd Baumanskaya street, Moscow, 105005, Russia
| | - Eugenia Kumacheva
- Department of Chemistry, University of Toronto, 80 St. George Street, Toronto, Ontario, M5S 3H6, Canada
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, 200 College Street, Toronto, Ontario, M5S 3E5, Canada
- The Institute of Biomaterials and Biomedical Engineering, University of Toronto, 4 Taddle Creek Road, Toronto, Ontario, M5S 3G9, Canada
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3
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Chen Y, Zhang N, Chen X. Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure-Activity Relationship, and Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:3259-3276. [PMID: 38308635 DOI: 10.1021/acs.jafc.3c06433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2024]
Abstract
Polysaccharides are an important class of biomolecules derived from several sources. However, the inherent structure of polysaccharides prevents them from exhibiting favorable physicochemical properties, which restricts their development in agriculture, industry, food, and biomedicine. This paper systematically summarizes the changes in the primary and advanced structures of modified polysaccharides, and focuses on the effects of various modification methods on the hydrophobicity, rheological properties, emulsifying properties, antioxidant activity, hypoglycemic, and hypolipidemic activities of polysaccharides. Then there is a list the applications of modified polysaccharides in treating heavy metal pollutants, purifying water resources, improving beverage stability and bread quality, and precisely delivering the drug. When summarized and reviewed, the information above can shed further light on the relationship between polysaccharide structure and function. Determining the structure-activity relationship provides a scientific basis for the direction of molecular modifications of polysaccharides.
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Affiliation(s)
- Yue Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Na Zhang
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
| | - Xiaoqiang Chen
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
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4
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Fabrication of starch-based emulsion gel beads by an inverse gelation technique for loading proanthocyanidin and curcumin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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5
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Kumar Y, Sinha ASK, Nigam KDP, Dwivedi D, Sangwai JS. Functionalized nanoparticles: Tailoring properties through surface energetics and coordination chemistry for advanced biomedical applications. NANOSCALE 2023; 15:6075-6104. [PMID: 36928281 DOI: 10.1039/d2nr07163k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Significant advances in nanoparticle-related research have been made in the past decade, and amelioration of properties is considered of utmost importance for improving nanoparticle bioavailability, specificity, and catalytic performance. Nanoparticle properties can be tuned through in-synthesis and post-synthesis functionalization operations, with thermodynamic and kinetic parameters playing a crucial role. In spite of robust functionalization techniques based on surface chemistry, scalable technologies have not been explored well. The coordination enhancement via surface functionalization through organic/inorganic/biomolecules material has attracted much attention with morphology modification and shape tuning, which are indispensable aspects in the colloidal phase during biomedical applications. It is envisioned that surface amelioration influences the anchoring properties of nano interfaces for the immobilization of functional groups and biomolecules. In this work, various nanostructure and anchoring methodologies have been discussed, aiming to exploit their full potential in precision engineering applications. Simultaneous discussions on emerging characterization strategies for functionalized assemblies have been made to gain insights into functionalization chemistry. An overview of current advances and prospects of functionalized nanoparticles has been presented, with an emphasis on controllable attributes such as size, shape, morphology, functionality, surface features, Debye and Casimir interactions.
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Affiliation(s)
- Yogendra Kumar
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai - 600036, India.
| | - A S K Sinha
- Department of Chemical Engineering, Rajiv Gandhi Institute of Petroleum Technology, Jais - 229304, India.
| | - K D P Nigam
- Department of Chemical Engineering, Rajiv Gandhi Institute of Petroleum Technology, Jais - 229304, India.
- School of Chemical Engineering, University of Adelaide, North Terrace Campus, Adelaide (SA) 5005, Australia
| | - Deepak Dwivedi
- Department of Chemical Engineering, Rajiv Gandhi Institute of Petroleum Technology, Jais - 229304, India.
| | - Jitendra S Sangwai
- Department of Chemical Engineering, Indian Institute of Technology Madras, Chennai - 600036, India.
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6
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Sapuła P, Bialik-Wąs K, Malarz K. Are Natural Compounds a Promising Alternative to Synthetic Cross-Linking Agents in the Preparation of Hydrogels? Pharmaceutics 2023; 15:253. [PMID: 36678882 PMCID: PMC9866639 DOI: 10.3390/pharmaceutics15010253] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/03/2023] [Accepted: 01/06/2023] [Indexed: 01/13/2023] Open
Abstract
The main aim of this review is to assess the potential use of natural cross-linking agents, such as genipin, citric acid, tannic acid, epigallocatechin gallate, and vanillin in preparing chemically cross-linked hydrogels for the biomedical, pharmaceutical, and cosmetic industries. Chemical cross-linking is one of the most important methods that is commonly used to form mechanically strong hydrogels based on biopolymers, such as alginates, chitosan, hyaluronic acid, collagen, gelatin, and fibroin. Moreover, the properties of natural cross-linking agents and their advantages and disadvantages are compared relative to their commonly known synthetic cross-linking counterparts. Nowadays, advanced technologies can facilitate the acquisition of high-purity biomaterials from unreacted components with no additional purification steps. However, while planning and designing a chemical process, energy and water consumption should be limited in order to reduce the risks associated with global warming. However, many synthetic cross-linking agents, such as N,N'-methylenebisacrylamide, ethylene glycol dimethacrylate, poly (ethylene glycol) diacrylates, epichlorohydrin, and glutaraldehyde, are harmful to both humans and the environment. One solution to this problem could be the use of bio-cross-linking agents obtained from natural resources, which would eliminate their toxic effects and ensure the safety for humans and the environment.
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Affiliation(s)
- Paulina Sapuła
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, 24 Warszawska St., 31-155 Cracow, Poland
| | - Katarzyna Bialik-Wąs
- Department of Organic Chemistry and Technology, Faculty of Chemical Engineering and Technology, Cracow University of Technology, 24 Warszawska St., 31-155 Cracow, Poland
| | - Katarzyna Malarz
- A. Chelkowski Institute of Physics, Faculty of Science and Technology, University of Silesia in Katowice, 75 Pułku Piechoty 1A, 41-500 Chorzow, Poland
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7
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Jie Y, Chen F. Progress in the Application of Food-Grade Emulsions. Foods 2022; 11:foods11182883. [PMID: 36141011 PMCID: PMC9498284 DOI: 10.3390/foods11182883] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/07/2022] [Accepted: 09/13/2022] [Indexed: 11/16/2022] Open
Abstract
The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.
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8
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Zhang H, Wang H, Zhang Q, Wang T, Feng W, Chen Z, Luo X, Wang R. Fabrication and characterization of starch-lipid complexes using chain-elongated waxy corn starches as substrates. Food Chem 2022; 398:133847. [DOI: 10.1016/j.foodchem.2022.133847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/15/2022] [Accepted: 07/31/2022] [Indexed: 10/16/2022]
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9
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Supare K, Mahanwar PA. Starch-derived superabsorbent polymers in agriculture applications: an overview. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-03842-3] [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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10
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Chen X, Ji N, Li F, Qin Y, Wang Y, Xiong L, Sun Q. Dual Cross-Linked Starch–Borax Double Network Hydrogels with Tough and Self-Healing Properties. Foods 2022; 11:foods11091315. [PMID: 35564038 PMCID: PMC9103891 DOI: 10.3390/foods11091315] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/10/2022] [Accepted: 03/14/2022] [Indexed: 01/05/2023] Open
Abstract
Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~288 kPa) of starch–borax DC hydrogels containing 5% borax was about ten times greater than that of a pure-starch hydrogel. The texture profile analysis values of the DC hydrogels—including hardness, springiness, cohesiveness, and adhesiveness—increased compared to pure-starch hydrogels. In addition, starch–borax DC hydrogels exhibited excellent self-healing and shape-recovery properties. These DC hydrogels, with a variety of excellent properties, have potential applications in agricultural, biomedical, and industrial fields.
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Affiliation(s)
- Xiaoyu Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (X.C.); (N.J.); (Y.Q.); (Y.W.); (L.X.)
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (X.C.); (N.J.); (Y.Q.); (Y.W.); (L.X.)
| | - Fang Li
- Department of Food, Yantai Nanshan University, Yantai 265700, China;
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (X.C.); (N.J.); (Y.Q.); (Y.W.); (L.X.)
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (X.C.); (N.J.); (Y.Q.); (Y.W.); (L.X.)
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (X.C.); (N.J.); (Y.Q.); (Y.W.); (L.X.)
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; (X.C.); (N.J.); (Y.Q.); (Y.W.); (L.X.)
- Correspondence: ; Tel.: +86-133-7556-1068
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11
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Shahriari MH, Hadjizadeh A, Abdouss M. Advances in self-healing hydrogels to repair tissue defects. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04133-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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12
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Abstract
The food packaging sector generates large volumes of plastic waste due to the high demand for packaged products with a short shelf-life. Biopolymers such as starch-based materials are a promising alternative to non-renewable resins, offering a sustainable and environmentally friendly food packaging alternative for single-use products. This article provides a chronology of the development of starch-based materials for food packaging. Particular emphasis is placed on the challenges faced in processing these materials using conventional processing techniques for thermoplastics and other emerging techniques such as electrospinning and 3D printing. The improvement of the performance of starch-based materials by blending with other biopolymers, use of micro- and nano-sized reinforcements, and chemical modification of starch is discussed. Finally, an overview of recent developments of these materials in smart food packaging is given.
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13
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Preparation and characterization of nanoparticles from cereal and pulse starches by ultrasonic-assisted dissolution and rapid nanoprecipitation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107081] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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14
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Saracoglu P, Ozmen MM. Starch Based Nanogels: From Synthesis to Miscellaneous Applications. STARCH-STARKE 2021. [DOI: 10.1002/star.202100011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Pelin Saracoglu
- Department of Bioengineering Yildiz Technical University Istanbul 34220 Turkey
| | - Mehmet Murat Ozmen
- Department of Bioengineering Yildiz Technical University Istanbul 34220 Turkey
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15
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Gao W, Zhu J, Liu P, Cui B, Abd El-Aty AM. Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate. Food Chem 2021; 355:129661. [PMID: 33848937 DOI: 10.1016/j.foodchem.2021.129661] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 03/13/2021] [Accepted: 03/17/2021] [Indexed: 11/17/2022]
Abstract
Corn starch (CS), octenyl succinic anhydride modified corn starch (OSCS) and shells (OSCs) microgels have been prepared using water-in-oil (W/O) inverse microemulsions for loading and releasing of epigallocatechin gallate (EGCG). The structural and morphological properties of CS, OSCS, and OSCs microgels were characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), Transmission electron microscopy (TEM), and Thermogravimetric analysis (TGA). The strong hydrogen bonds between starch molecules in the W/O system and interplay between hydroxyl groups of EGCG and oxygen atoms of starch microgels were formed. OSCs microgel showed low average particle size and weak thermal stability with an irregular shape and a typical V-type crystalline structure. Encapsulation efficiency (EE) and clearance rate of 2,2-diphenyl-1-picrylhydrazyl (DPPH) for EGCG were ranged between 41.78 and 63.89% and 75.53-85.37%, respectively, when absorbed into OSCS and OSCs microgels, the values which were higher than that of CS microgel. Further, OS starch microgels (particularly OSCs) modulated the slow release of EGCG into simulated gastrointestinal tract conditions and therefore could be proposed as an encapsulating agent for loading polyphenols.
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Affiliation(s)
- Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; Department of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Jie Zhu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - A M Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, 12211 Giza, Egypt; Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey.
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16
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Liu X, Shen L, Zhao S, Zhang H. Formation and emulsification properties of self‐assembled potato protein microgel particles under different pH conditions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14923] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xingli Liu
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Li Shen
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Shuangli Zhao
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
| | - Hua Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou450002China
- Henan Collaborative Innovation Center of Food Production and Safety 5 Dongfeng Road Zhengzhou450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control 5 Dongfeng Road Zhengzhou450002China
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17
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Yu M, Ji N, Wang Y, Dai L, Xiong L, Sun Q. Starch‐based nanoparticles: Stimuli responsiveness, toxicity, and interactions with food components. Compr Rev Food Sci Food Saf 2020; 20:1075-1100. [DOI: 10.1111/1541-4337.12677] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 11/02/2020] [Accepted: 11/03/2020] [Indexed: 12/15/2022]
Affiliation(s)
- Mengting Yu
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Na Ji
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Yanfei Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Lei Dai
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Liu Xiong
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Qingjie Sun
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
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18
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Chen S, Ma X, Han Y, Wei Y, Guo Q, Yang S, Zhang Y, Liao W, Gao Y. Effect of chitosan molecular weight on zein-chitosan nanocomplexes: Formation, characterization, and the delivery of quercetagetin. Int J Biol Macromol 2020; 164:2215-2223. [DOI: 10.1016/j.ijbiomac.2020.07.245] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/21/2020] [Accepted: 07/22/2020] [Indexed: 01/25/2023]
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19
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Fabrication of multilayer structural microparticles for co-encapsulating coenzyme Q10 and piperine: Effect of the encapsulation location and interface thickness. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106090] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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Lin Q, Ji N, Li M, Dai L, Xu X, Xiong L, Sun Q. Fabrication of debranched starch nanoparticles via reverse emulsification for improvement of functional properties of corn starch films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105760] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Chen S, Zhang Y, Qing J, Han Y, McClements DJ, Gao Y. Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine: Surface engineering of hydrogel shell around protein core. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105651] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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22
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Novel synthesis of mussel inspired and Fe3+ induced pH-sensitive hydrogels: Adhesion, injectable, shapeable, temperature properties, release behavior and rheological characterization. Carbohydr Polym 2020; 236:116045. [DOI: 10.1016/j.carbpol.2020.116045] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 02/15/2020] [Accepted: 02/19/2020] [Indexed: 12/11/2022]
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23
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Chang R, Cai W, Ji N, Li M, Wang Y, Xu X, Dai L, Xiong L, Sun Q. Fabrication and characterization of hollow starch nanoparticles by heterogeneous crystallization of debranched starch in a nanoemulsion system. Food Chem 2020; 323:126851. [PMID: 32334318 DOI: 10.1016/j.foodchem.2020.126851] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 03/21/2020] [Accepted: 04/17/2020] [Indexed: 11/21/2022]
Abstract
The development of hollow nanoparticles has attracted widespread interest due to their potential commercial applications. This work aimed to prepare a novel hollow starch nanoparticles (HSNPs) from debranched waxy corn starch (DBS) via an oil-in-water (O/W) emulsion templating method. The effects of different concentrations of DBS on the formation of HSNPs at 4 °C and 25 °C were investigated. The monodispersed HSNPs obtained with 0.5% concentrations of DBS at 25 °C had spherical shapes, ranging between 200 and 800 nm. HSNPs with relative crystallinities of 16.9%-29.7% exhibited V-type or B + V-type structures, which indicated that DBS at low concentrations (0.5%-2.0%) could recrystallize and concomitantly form starch-lipid complexes around emulsion droplets. This novel approach of preparing HSNPs is viable and simple. The developed HSNPs could have great potential for delivering drugs or active ingredients.
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Affiliation(s)
- Ranran Chang
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Wei Cai
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China.
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24
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Fabrication and characterization of starch beads formed by a dispersion-inverse gelation process for loading polyphenols with improved antioxidation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105565] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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25
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Zhang H, Wang R, Chen Z, Zhong Q. Amylopectin-Sodium Palmitate Complexes as Sustainable Nanohydrogels with Tunable Size and Fractal Dimensions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3796-3805. [PMID: 32069053 DOI: 10.1021/acs.jafc.9b06248] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Starch-based nanohydrogels with polyelectrolyte characteristics may find unique applications. Herein, the branch chains of amylopectin (AP) were elongated to different extents by amylosucrase, followed by complexation with sodium palmitate (SP) to produce nanohydrogels. Modified AP (mAP) with a longer chain length displayed a better ability to complex with SP, and the mixtures exhibited nanosized particles with an average diameter ranging from 153.5 to 1049.8 nm. The gel strength of bulk nanohydrogels was dependent on the chain length of mAP and SP content, and their fractal dimension was between 1.82 and 2.45. The crystalline structure of native AP was altered from A- to B-type after chain elongation and, subsequently, to B + V-type after complexing with SP. Diffraction peaks of the complexes at 2θ of 7.5°, 12.9°, and 19.8° implied that the AP side chains formed left-handed single helices and the hydrophobic SP was entrapped in the helix cavity.
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Affiliation(s)
- Hao Zhang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, Jiangsu 21422, People's Republic of China
- Department of Food Science, The University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
| | - Ren Wang
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, Jiangsu 21422, People's Republic of China
| | - Zhengxing Chen
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, Jiangsu 21422, People's Republic of China
| | - Qixin Zhong
- Department of Food Science, The University of Tennessee, 2510 River Drive, Knoxville, Tennessee 37996, United States
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26
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Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105334] [Citation(s) in RCA: 122] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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27
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Zhang YF, Tang YL, Jiang MJ, Ji Q. Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1734614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yun-Feng Zhang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| | - Yu-Ling Tang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| | - Meng-Jun Jiang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
| | - Qin Ji
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, School of Life Science, Huaiyin Normal University, Huai’an, China
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28
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Sun X, Jia P, Zhe T, Bu T, Liu Y, Wang Q, Wang L. Construction and multifunctionalization of chitosan-based three-phase nano-delivery system. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Chen S, McClements DJ, Jian L, Han Y, Dai L, Mao L, Gao Y. Core-Shell Biopolymer Nanoparticles for Co-Delivery of Curcumin and Piperine: Sequential Electrostatic Deposition of Hyaluronic Acid and Chitosan Shells on the Zein Core. ACS APPLIED MATERIALS & INTERFACES 2019; 11:38103-38115. [PMID: 31509373 DOI: 10.1021/acsami.9b11782] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Curcumin and piperine are natural nutraceuticals that exhibit synergistic biological activities, but have different polarities, which can make their encapsulation within a single delivery system challenging. In this study, the two bioactive components were encapsulated within core-shell nanoparticles formed by a combination of antisolvent precipitation and layer-by-layer deposition. Initially, strongly hydrophobic curcumin (log P = 4.12) was embedded in the hydrophobic core of zein-hyaluronic acid nanoparticles using the antisolvent precipitation method. Then, the weakly hydrophobic piperine (log P = 2.78) was adsorbed to the outer biopolymer shell of these nanoparticles. Finally, the nutraceutical-loaded particles were coated with a layer of chitosan by the electrostatic deposition method. The surface charge and coating thickness depended on the number of adsorbed layers and the nature of the outer layer, being negative for hyaluronic acid and positive for chitosan. Low-, medium-, and high-molecular weight chitosan were utilized to modify the surface properties. Chitosan with a low-molecular weight was selected to fabricate the core-shell nanoparticles because it produced small highly charged cationic particles (d = 599 nm; ζ = +38.1 mV). The encapsulation efficiency and loading capacities were 90.4 and 5.7% for curcumin, and 86.4 and 5.4% for piperine, respectively. The core-shell nanoparticles protected the nutraceuticals from chemical degradation during light exposure, thermal processing, and storage for 2 months. Moreover, the nanoparticles were able to control the release of the bioactive components in simulated gastrointestinal conditions. Our results should facilitate the development of more effective nanodelivery systems for nutraceuticals that exhibit synergistic activities, but have different molecular characteristics.
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Affiliation(s)
| | - David Julian McClements
- Department of Food Science , University of Massachusetts Amherst , Amherst , Massachusetts 01003 , United States
| | | | - Yahong Han
- College of Engineering , Huazhong Agricultural University , Wuhan 430070 , China
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30
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Chitosan coating of zein-carboxymethylated short-chain amylose nanocomposites improves oral bioavailability of insulin in vitro and in vivo. J Control Release 2019; 313:1-13. [PMID: 31622690 DOI: 10.1016/j.jconrel.2019.10.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 09/28/2019] [Accepted: 10/08/2019] [Indexed: 12/16/2022]
Abstract
Non-invasive means of insulin administration circumvent some of the inconveniences of injections. Oral administration in particular is convenient, pain-free, and allows favorable glucose homeostasis, but is subject to chemical instability, enzymatic degradation, and poor gastrointestinal absorption. Natural polymeric nanoparticles have emerged as a promising oral delivery system for peptide therapeutics due their safety, biocompatibility, and stability. In this study, self-assembled nanocomposites from chitosan (CS) and insulin-loaded, zein-carboxymethylated short-chain amylose (IN-Z-CSA) nanocomposites were synthesized to improve oral bioavailability of insulin. The optimized IN-Z-CSA/CS0.2% nanocomposites exhibited an average size of 311.32±6.98 nm, a low polydispersity index (0.227±0.01), a negative zeta potential (43.77±1.36 mV), an encapsulation efficiency of 89.6±0.9%, and a loading capacity of 6.8±0.4%. The IN-Z-CSA/CS0.2% nanocomposites were stable in storage conditions. The transepithelial permeability of the N-Z-CSA/CS0.2% nanocomposites was 12-fold higher than that of insulin. Cellular uptake studies revealed that the IN-Z-CSA/CS0.2% nanocomposites were internalized into Caco-2 cells by both endocytosis and a paracellular route. Additionally, in pharmacological studies, orally administered IN-Z-CSA/CS0.2% nanocomposites had a stronger hypoglycemic effect with a relative bioavailability of 15.19% compared with that of IN-Z-CSA1.0% nanocomposites. Furthermore, cell toxicity and in vivo tests revealed that the IN-Z-CSA/CS0.2% nanocomposites were biocompatible. Overall, these results indicate that the IN-Z-CSA/CS0.2% nanocomposites can improve oral bioavailability of insulin and are a promising delivery system for insulin or other peptide/protein drugs.
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31
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Qin Y, Wang J, Qiu C, Xu X, Jin Z. A Dual Cross-Linked Strategy to Construct Moldable Hydrogels with High Stretchability, Good Self-Recovery, and Self-Healing Capability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3966-3980. [PMID: 30888158 DOI: 10.1021/acs.jafc.8b05147] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Most conventional synthetic hydrogels suffer from poor mechanical properties; despite recent significant progress in fabricating tough hydrogels, it is still a challenge to simultaneously realize high stretchability, self-recovery, and self-healing capability in a hydrogel. In this work, a new type of starch/PVA/borax hybrid dual cross-linked (DC) hydrogel was synthesized by a one-pot method. The as-prepared DC hydrogels exhibited mechanical properties of remarkable extensibility (ca. 2485%), excellent toughness (ca. 290.5 kJ m-3), high compression strength (ca. 547.8 kPa), rapid recoverability (81.9% energy recovery after 30 min), and free-shapeable behavior. More impressively, the DC gels sustained approximately 300 times their own weight and exhibited an outstanding self-healing capability at room temperature both in air and underwater. Furthermore, the adsorption amount of methylene blue onto the anionic DC gel (144.68 mg/g) was much higher than that of corn starch gel. Consequently, the eco-friendly, stable, and biodegradable hydrogels will have a great potential application in removing anionic dyes from the wastewater produced by agriculture and industry.
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32
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Wang Z, Zhang RX, Zhang C, Dai C, Ju X, He R. Fabrication of Stable and Self-Assembling Rapeseed Protein Nanogel for Hydrophobic Curcumin Delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:887-894. [PMID: 30608682 DOI: 10.1021/acs.jafc.8b05572] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Food-dervied biopolymer nanogels have recently received considerable attention as favorable carrier systems for nutraceuticals and drugs. In the present study, new biocompatible and self-assembled acylated rapeseed protein isolate (ARPI)-based nanogels were fabricated for potential hydrophobic drug delivery by chemical acylation and heat-induced protein denaturation. The effects of the ARPI concentration, pH, heat temperature, and heat time on the physiochemical properties of self-assembled ARPI nanogels were investigated. The optimized ARPI nanogels were characterized by a hydrodiameter of 170 nm in size, spherical morphology, and light core-dark shell structure. In comparison to native rapeseed protein isolates and ARPI without the heat treatment, ARPI nanogels as a result of dual acylation and heat processes exhibited significantly altered spatial secondary and tertiary structures, increased surface hydrophobicity, and decreased free sulfhydryl contents of the protein. Such properties endow amphilic ARPI with the self-aggregating ability, resulting in the hydrophobic core with formations of covalent disulfide bonds and the hydrophilic shell with succinyl moieties exposed to the water side. Such a cross-linked structure allowed for ARPI nanogels to be resistant against a broad array of pH and ionic strength as well as lyophilization and dilution. ARPI nanogels demonstrated 95% encapsulation efficiency of hydrophobic compound curcumin and significantly increased its anticancer activity against multiple cancer cell lines.
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Affiliation(s)
- Zhigao Wang
- School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 People's Republic of China
| | - Rui Xue Zhang
- School of Life Sciences , Northwestern Polytechnical University , Xi'an , Shaanxi 710072 , People's Republic of China
| | - Cheng Zhang
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
| | - Caixia Dai
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
| | - Xingrong Ju
- School of Food Science and Technology , Jiangnan University , Wuxi , Jiangsu 214122 People's Republic of China
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
| | - Rong He
- Key Laboratory of Grains and Oils Quality Control and Processing, College of Food Science and Engineering , Nanjing University of Finance and Economics , Nanjing , Jiangsu 210003 , People's Republic of China
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