Potential use of Janus structures in food applications

Controlled Surface Textures of Elastomeric Polyurethane Janus Particles: A Comprehensive Review

Colloidal particle research has witnessed significant advancements in the past century, resulting in a plethora of studies, novel applications, and beneficial products. This review article presents a cost-effective and low-tech method for producing Janus elastomeric particles of varied geometries, including planar films, spherical particles, and cylindrical fibers, utilizing a single elastomeric material and easily accessible chemicals. Different surface textures are attained through strain application or solvent-induced swelling, featuring well-defined wavelengths ranging from sub-microns to millimeters and offering easy adjustability. Such versatility renders these particles potentially invaluable for medical applications, especially in bacterial adhesion studies. The coexistence of "young" regions (smooth, with a small surface area) and "old" regions (wrinkled, with a large surface area) within the same material opens up avenues for biomimetic materials endowed with additional functionalities; for example, a Janus micromanipulator where micro- or nano-sized objects are grasped and transported by an array of wrinkled particles, facilitating precise release at designated locations through wrinkle pattern adjustments. This article underscores the versatility and potential applications of Janus elastomeric particles while highlighting the intriguing prospects of biomimetic materials with controlled surface textures.

Preparation and characterization of garlic polysaccharide-Zn (II) complexes and their bioactivities as a zinc supplement in Zn-deficient mice

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Garlic polysaccharide-Zn (II) complexes were prepared.

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The structural characterization confirmed the formation of complexes.

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The complexes could significantly improve the health of Zn-deficient mice.

This study explored the potential of garlic polysaccharides (GPs) as a carrier for synthesizing GP-Zn (II) complexes to supplement Zn. According to the response surface analysis, the optimal preparation conditions were: mass ratio of GPs to Zn²⁺ 1:0.21, temperature 53 °C, pH 5.9 and time 148.75 min, with the maximum chelation rate of 90.11%. The chelation of GPs and Zn²⁺ involved O—H/C—O/O—C—O groups, increased crystallinity and altered absorption peaks of circular dichroism spectra, with a higher thermal stability, particle size and negative zeta potential. Compared with inorganic zinc salts, supplementation of GP-Zn (II) complexes showed enhance zinc supplementation effects in Zn-deficient mice model: increased body weight, organ index and Zn (II) levels in serum and liver, enhanced Superoxidedismutase (SOD) activity and alkaline phosphatase activity, decreased NO content and Malondialdehyde (MDA) content and improved colon and testicular morphology. Therefore, GP-Zn (II) complex can be used as a potential zinc supplement for Zn-deficient individuals.

Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications

Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using sodium tripolyphosphate (STP). Phosphoric acid groups were successfully incorporated in the WG via covalent bonding (C–N–P and C–O–P) involving hydroxyl and primary amino groups from WG. The introduction of phosphoric acid groups increased the negative charge of phosphorylation-WG, which caused the enhancement of electrostatic repulsion between proteins and reduced the droplet size in emulsions, thereby allowing proteins to be more efficiently dispersed in the solution system. The change of structure induced with phosphorylation improved hydration of protein, making the WG with higher solubility, thereby resulting in the improvement of its emulsification, foaming, thermal stability, and rheological properties. Therefore, WG can be modified by phosphorylation which caused an overall improvement of functional properties, thus facilitating the expansion of WG applications.

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Functional properties of WG were enhanced with phosphorylation (PP).

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The P2p at 133.1 eV and the bonds of C–O–P and C–N–P were found in PP-WG.

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Greater ζ-potential, solubility, viscosity, foaming in PP- WG.

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Phosphorylation increased WG thermal stability and gel properties.