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Cheng JH, Ai X, Ma J, Sun DW. Effects of cold plasma pretreatment combined with sodium periodate on property enhancement of dialdehyde starch prepared using native maize starch. Int J Biol Macromol 2024; 267:131435. [PMID: 38593900 DOI: 10.1016/j.ijbiomac.2024.131435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 03/25/2024] [Accepted: 04/04/2024] [Indexed: 04/11/2024]
Abstract
This study represents the inaugural investigation into the effect of cold plasma (CP) pretreatment combined with sodium periodate on the preparation of dialdehyde starch (DAS) from native maize starch and its consequent effects on the properties of DAS. The findings indicate that the maize starch underwent etching by the plasma, leading to an increase in the particle size of the starch, which in turn weakened the rigid structure of the starch and reduced its crystallinity. Concurrently, the plasma treatment induced cleavage of the starch molecular chain, resulting in a decrease in the viscosity of the starch and an enhancement of its fluidity. These alterations facilitated an increased contact area between the starch and the oxidising agent sodium periodate, thereby augmenting the efficiency of the DAS preparation reaction. Consequently, the aldehyde group content was elevated by 9.98 % compared to the conventional DAS preparation methodology. Therefore, CP could be an efficient and environmentally friendly non-thermal processing method to assist starch oxidation for DAS preparation and property enhancement.
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Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Xin Ai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Ji Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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Lima Â, Sousa LGV, Cerca N. Accurate Absolute Quantification of Bacterial Populations in Mixed Cultures by qPCR. Methods Mol Biol 2023; 2967:105-115. [PMID: 37608106 DOI: 10.1007/978-1-0716-3358-8_9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/24/2023]
Abstract
Quantitative PCR (qPCR) is a well-established technique that allows to accurately quantify nucleic acids or proteins, being widely used in several types of biological samples for bacterial load quantification. However, there are many recent studies that do not consider the potential pitfalls involved in key experimental qPCR stages, namely, those related to the extraction and purification of genomic DNA and to the thermal amplification process, that can lead to biased results in mixed cultures. Herein, we outline a proper protocol for bacterial quantification by qPCR, addressing how to overcome the main issues in that methodology.
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Affiliation(s)
- Ângela Lima
- Laboratory of Research in Biofilms Rosário Oliveira (LIBRO), CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal
| | - Lúcia G V Sousa
- Laboratory of Research in Biofilms Rosário Oliveira (LIBRO), CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Nuno Cerca
- Laboratory of Research in Biofilms Rosário Oliveira (LIBRO), CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal.
- LABBELS -Associate Laboratory, Braga, Guimarães, Portugal.
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Ji S, Xu T, Huang W, Gao S, Zhong Y, Yang X, Ahmed Hassan M, Lu B. Atmospheric pressure plasma jet pretreatment to facilitate cassava starch modification with octenyl succinic anhydride. Food Chem 2021; 370:130922. [PMID: 34537429 DOI: 10.1016/j.foodchem.2021.130922] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 08/16/2021] [Accepted: 08/18/2021] [Indexed: 12/15/2022]
Abstract
Cassava starch (CS) was pretreated with atmospheric pressure plasma jet (APPJ), followed by esterification with octenyl succinic anhydride (OSA). This study was the first report investigating the effect of APPJ on CS modification with OSA. Results showed that APPJ pretreatment could change the morphological characteristics and crystallinity of CS. Consequently, the degree of substitution and reaction efficiency significantly improved compared with the unpretreated CS (P < 0.05). In Confocal laser scanning microscopy, the fluorescence intensity of OSA-modified CS pretreated with APPJ for 10 min and 15 min was higher than those pretreated with APPJ for 1, 3, and 5 min. The onset temperature and enthalpy (ΔH) of native starch decreased after APPJ pretreatment and further decreased by OSA modification. APPJ-OSA-CS also showed better emulsion stability and emulsion activity. This study demonstrated that APPJ could be used as a novel approach to facilitate starch modification with OSA.
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Affiliation(s)
- Shengyang Ji
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Weisu Huang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Sunan Gao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Yongheng Zhong
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Xuan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Mohamed Ahmed Hassan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Im W, Oh K, Rajabi Abhari A, Youn HJ, Lee HL. Recycling of isopropanol for cost-effective, environmentally friendly production of carboxymethylated cellulose nanofibrils. Carbohydr Polym 2018; 208:365-371. [PMID: 30658812 DOI: 10.1016/j.carbpol.2018.12.093] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 12/28/2018] [Accepted: 12/29/2018] [Indexed: 11/26/2022]
Abstract
An approach to recycling isopropanol used in the carboxymethylation of pulp fiber was investigated as a cost-effective and environmentally friendly method of producing cellulose nanofibrils (CNF). Carboxymethylation of pulp fiber was carried out using isopropanol (IPA) as the sole solvent. IPA was recovered after carboxymethylation reaction and recycled in the next carboxymethylation reaction. Simple recycling of IPA decreased the reaction efficiency of carboxymethylation due to the increase of water content in the IPA. To dehydrate the recovered IPA, a 4 Å molecular sieve was used as a drying material. It was shown that dehydration restored carboxymethylation efficiency to the same level as when fresh IPA was used. The characteristics of the carboxymethylated CNFs produced using the recycled IPA were evaluated, including fibrillation tendency, average width, and width distribution, and it was shown that the use of recycled IPA after dehydration treatment did not cause any changes in carboxymethylated CNF properties. Recycling IPA after simple dehydration using a molecular sieve is thus a cost-effective and environmentally friendly method of producing carboxymethylated CNF.
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Affiliation(s)
- Wanhee Im
- Department of Forest Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, South Korea.
| | - Kyudeok Oh
- Department of Forest Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, South Korea.
| | - Araz Rajabi Abhari
- Department of Forest Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, South Korea.
| | - Hye Jung Youn
- Department of Forest Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, South Korea.
| | - Hak Lae Lee
- Department of Forest Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826, South Korea.
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Shen JH, Horng JJ, Wang YS, Zeng YR. The use of reactive index of hydroxyl radicals to investigate the degradation of acid orange 7 by Fenton process. Chemosphere 2017; 182:364-372. [PMID: 28505578 DOI: 10.1016/j.chemosphere.2017.05.043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 04/15/2017] [Accepted: 05/07/2017] [Indexed: 06/07/2023]
Abstract
This study suggested the amount of hydroxyl radicals (OH) reacting with organics as a new index to evaluate the reaction efficiency (RE) of Fenton process, and used it to investigate the degradation mechanism of target pollution, Acid Orange 7 (AO7). The effects of initial concentrations of Fe(II), H2O2, and AO7 on RE were quantified by using response surface methodology (RSM). The main factors affecting RE were Fe(II), H2O2, and their interaction, and their percentage effects were 65.75, 11.99 and 22.23%, respectively. Moreover, based on the analysis result of RSM, a condition for good RE was proposed that it should ensure a higher amount of OH reacted with organics, and reduce the amount of OH scavenged by Fe(II). Liquid chromatography-mass spectrometry (LC/MS) analysis was used to identify the products of AO7 degradation in Fenton process, and there were three possible mechanisms to be observed, such as azo bond cleavage, hydroxylation, and oxidation of naphthalene ring. The trend of mechanisms might vary with the amount of OH attacks, and therefore the use of estimated RE could provide more particular information to better understand the relationship between organic degradation and OH attacks.
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Affiliation(s)
- Jyun-Hong Shen
- Graduate School of Engineering Science and Technology, National Yunlin University of Science and Technology (YunTech), Douliou, Yunlin 64002, Taiwan, ROC
| | - Jao-Jia Horng
- Department of Safety Health and Environmental Engineering, National Yunlin University of Science and Technology (YunTech), Douliou, Yunlin 64002, Taiwan, ROC.
| | - Yeoung-Sheng Wang
- Graduate School of Engineering Science and Technology, National Yunlin University of Science and Technology (YunTech), Douliou, Yunlin 64002, Taiwan, ROC
| | - Yan-Ru Zeng
- Department of Safety Health and Environmental Engineering, National Yunlin University of Science and Technology (YunTech), Douliou, Yunlin 64002, Taiwan, ROC
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