INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Renjie Zhao,Jia Yao,Chi Li,Qiannan Liu,Wei Liu,Liang Zhang,Zhenzhen Zhang,Ruixuan Zhao,Honghai Hu
Interactions between polyphenols and starch affect the quality of starch-based products. In this study, we investigated the interaction between caffeic acid (CA) and starches with different structures (lotus seed starch (LSS) and potato starch (PS)) after freeze-thaw, and the effects of CA on the physicochemical properties of starch. The results show that CA has distinct effects on starch, driven by differences in the multiscale structure. LSS exhibited a stronger binding capacity to CA based on complexing index and iodine binding analysis. Hydrogen bonding was identified as the primary driving force between CA and starch chains of LSS and PS supported by Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD). After addition of CA, the thermodynamic parameters and swelling power of LSS increased, whereas those of PS decreased, which was attributed to variations in the interactions between the -OH groups of CA and amylopectin/amylose through hydrogen bonding. Rheological, textural, and microstructural analyses revealed that CA decreased the viscoelasticity, gelation ability, textural characteristics of both starch gels, and disrupted the starch gel network, with LSS being the most affected. This study provides a theoretical basis for adjusting the quality of frozen starch-based foods based on the interactions between polyphenols and starch.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
APPLIED SURFACE SCIENCE
·
2025
·
IF 6.9
Shuo Yu,Caixia Huo,Kui Hao,Le Sun,Yuqing Peng,Aijun Li
We report a novel mild self-assembly freeze–thaw strategy for fabricating 3D graphene aerogel (GA) composite anchored with SnO 2 nanoparticles. Compared with conventional hydrothermal and freeze-drying methods, The method achieves energy-efficient synthesis (90 °C, 3 h) and eliminates complex equipment. Efficient dispersion of SnO 2 nanoparticles and precise modulation of the 3D porous structure were achieved through the synergistic effects of self-assembly, foaming, and in-situ reduction at low temperature and atmospheric pressure. The unique structure of GA/SnO 2 composites significantly buffers the volume expansion of SnO 2 and enhances the ion/electron transport kinetics. As a sodium-ion battery anode, it provides a high reversible capacity of 302.5 mAh g −1 after 300 cycles at 0.1 A g −1 and a remarkable rate capability (146 mAh g −1 at 2 A g −1 ), outperforming aggregated SnO 2 synthesized via hydrothermal routes. DFT simulations reveal enhanced sodium-ion adsorption energy and interfacial C Sn O covalent bonding, which synergistically stabilize the electrode structure. This work provides a low-cost and environmentally friendly route for designing high-performance metal oxide/carbon composites.
研究领域:
材料科学
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能源存储
·
纳米技术
✓ 已验证
DOI
高影响因子
JOURNAL OF APPLIED POLYMER SCIENCE
·
2023
·Vol. 140
·期 40
·1-9
·
IF 3
Zhou Li,Weihang Wu,Sina Chen,Biao Xia,Tengfei Lin,Min Gao,Chunlin Zhao,Xiao Wu,Cong Lin,Weijin Yang,Yu Wang
Fluorescent hydrogels are soft materials that can emit light under certain conditions, which makes them attractive for biomedical and engineering applications. Nevertheless, one of the major challenges in developing fluorescent hydrogels is their low mechanical properties. To overcome this challenge, we have developed an efficient method for preparing high-strength and fluorescence hydrogels via freeze–thaw cycles. This approach offers a promising solution to enhance the mechanical properties of fluorescent hydrogels, which could broaden their applications in various fields. We used polyvinyl alcohol (PVA) as the main component and added 2,4,6-tri(4-aminophenyl) triazine (TAPT) as a rigid fluorescent substance. We find that these hydrogels have higher strength than conventional PVA hydrogels. These hydrogels exhibit strong fluorescence. Hydrogen bonds and π-π stacking between NH 2 and PVA construct the network structure. The composite hydrogel has significant mechanical properties, with a maximum tensile strength of 44.7 MPa, maximum elongation at break of 310.1% and Young's modulus of 138.5 MPa. Compared with the PVA hydrogel, the tensile strength and elongation at break of the hydrogel with the addition of 2% TAPT are increased by 292.6% and 153.0%, respectively. TAPT molecules are bound to the inside of the gel network, which makes the composite hydrogels have strong fluorescence. These hydrogels with high strength and fluorescence have a wide range of applications in flexible electronics and information displays.
研究领域:
材料科学
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生物医学工程
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Mingyang Du,Zhigang Sun,Zengnan Liu,Yue Yang,Ziyuan Liu,Yexuan Wang,Bin Jiang,Zhibiao Feng,Chunhong Liu
Salted duck egg white (SDEW) is difficult to convert into high-value products for the high salt content and unpleasant odor, which leads to the loss of high-quality protein resources. In this work, for the first time, the freeze-thaw treatment was used for protein desalination to achieve complete desalination of SDEW. After SDEW prepared into hydrogel by microwave-assisted hydrothermal (125 °C, 500 W) in only 12 min, repeated freeze-thaw treatments made the hydrogel porous at the molecular level from the inside, which accelerated the outward migration of salt, thereby increasing the desalination efficiency. After ultrasonic dispersion, completely desalted SDEW, as a food-grade Pickering emulsion stabilizer, can stabilize Pickering emulsion at a particle concentration of 0.5–3.0%, oil phase fraction of 0.20–0.80 and pH value of 3.0–11.0 for at least 28 days. Overall, the findings provide a novel, simple and efficient method for SDEW desalination, and confirm that desalted SDEW is a low-cost but efficient food-grade Pickering emulsion stabilizer, which extend the potential commercial applications for SDEW in food industry.
研究领域:
食品科学
·
蛋白质工程
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Mengjing Zhou,Bin Li,Aolin Wu,Zhigang Hu,Jizhen Liu,Ying Wang,Haiying Liu
This study utilized beeswax and k-carrageenan as gelling agents to prepare oleogels and hydrogels, respectively. The amalgamation of the two gels in frozen water led to the formation of bigels. With the goal to improve the consistency and long-lasting nature of the bigel, starch was added to the mixture. A study was then done to evaluate how the addition of starch affected the thermal, mechanical, and rheological properties, as well as the capacity of the bigel to withstand freeze-thaw resilience. The results indicated that the bigel without starch exhibited a melting temperature comparable to that of the oleogel. However, the inclusion of starch resulted in a decrease in the melting temperature to 44.88 °C, accompanied by a wider endothermic peak. The enthalpy of the bigel with additional starch dramatically increased to 42.227 J/g. The addition of starch significantly improved the mechanical characteristics of the bigel, resulting in an average increase in hardness of 32.3% and Young's modulus of 54.2%. Furthermore, the bigel demonstrated exceptional freeze-thaw stability, exhibiting an average enhancement of around 5% when compared to the equivalent without starch. The use of hydrogel enhanced the thermal durability of the bigel, preventing structural collapse when the ambient temperature rose. This study proposes a method to produce starch bigels that possess excellent freeze-thaw stability and rheological properties.
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
Materials
·
2021
·Vol. 15
·期 1
·271
·
IF 3.623
Woo Sung Yum,Juan Yu,Dongho Jeon,Haemin Song,Sungwon Sim,Do Hoon Kim,Jae Eun Oh
This study examined the mechanical and durability properties of CaO-activated ground-granulated blast-furnace slag (GGBFS) concretes made with three different additives (CaCl2, Ca(HCOO)2, and Ca(NO3)2) and compared their properties to the concrete made with 100% Ordinary Portland Cement (OPC). All concrete mixtures satisfied targeted air content and slump ranges but exhibited significantly different mechanical and durability properties. The CaO-activated GGBFS concretes showed different strength levels, depending on the type of additive. The added CaCl2was the most effective, but Ca(NO3)2was the least effective at increasing mechanical strength in the CaO-activated GGBFS system. The OPC concrete showed the most excellent freezing–thawing resistance in the durability test, but only the CaO-activated GGBFS concrete with CaCl2exhibited relatively similar resistance. In addition, the chemical resistance was significantly dependent on the type of acid solution and the type of binder. The OPC concrete had the best resistance in the HCl solution, while all CaO-activated GGBFS concretes had relatively low resistances. However, in the H2SO4solution, all CaO-activated GGBFS concretes had better resistance than the OPC concrete. All concrete with sulfate ions had ettringite before immersion. However, when they were immersed in HCl solution, ettringite tended to decrease, and gypsum was generated. Meanwhile, the CaO-activated GGBFS concrete with CaCl2did not change the type of reaction product, possibly due to the absence of ettringite and Ca(OH)2. When immersed in an H2SO4solution, ettringite decreased, and gypsum increased in all concrete. In addition, the CaO-activated concrete with CaCl2had a considerable amount of gypsum; it seemed that the dissolved C-S-H and calcite, due to the low pH, likely produced Ca2+ions, and gypsum formed from the reaction between Ca2+and H2SO4.Keywords:CaO-activation;auxiliary activator;GGBFS;chemical resistance;freezing;thawing
研究领域:
土木工程
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2018
·
IF 5.158
Ying Zhao,Zhigang Chen,Tao Wu
Cryogelation of polysaccharide was hypothesized as a novel way to improve the freeze-thaw (FT) stability of emulsion. This hypothesis was tested using a cryogelling polysaccharide – alginate. In the absence of alginate, emulsions stabilized with Tween 20 and sugar esters were not stable against FT treatment. In the presence of alginate, improved stability of emulsions, i.e. less oiling-off was observed after FT treatment at pH 5.0 where cryogelation was not occurred. However, significant improved stability, i.e. complete retarding of creaming, no oiling-off, and smaller emulsion droplet sizes were observed at pH 3.5 and 3.0 where cryogelation was occurred. The improved FT stability was associated with the increased emulsions moduli due to cryogelation. The rheological properties of original emulsions were largely recovered by a heating processing at 35 °C for 2 h. Our results indicated that cryogelation of biopolymers could be used to improve the FT stability of emulsions.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF TEXTURE STUDIES
·
2022
·Vol. 53
·期 5
·662-671
·
IF 3.942
Xuehui Cao,Ge Bai,Jianrong Zheng,Danshi Zhu,Jianrong Li
Freezing is a way to preserve the quality of fruit for a long time. Nanguo pear stored at low temperature is prone to browning and lignification. In this study, freeze–thaw cycles were used to simulate the temperature fluctuation in the process, storage, and transportation. The texture properties were taken as the research focus to analyze the lignification phenomenon of Nanguo pear under freeze–thaw cycles. The results showed that freeze–thaw treatment significantly reduced the firmness and propectin content of Nanguo pear, increased the content of stone cells in the fruit, but also destroyed the size of stone cells in the fruit. However, with the increase of freezing–thawing cycles, the content of lignin, stone cell content, and PAL activity increased significantly, while the content of chlorogenic acid increased first and then decreased. These results are helpful to further understand the correlation between texture change with fruit firmness and formation mechanism of stone cells during freeze–thaw cycles of Nanguo pear.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
·
2021
·
IF 9.642
Jing Li,Zhaomeng Liu,Chengqi Feng,Xiaoying Liu,Fangyu Qin,Chen Liang,Huiyang Bian,Chengrong Qin,Shuangquan Yao
The premise of high value utilization of lignocellulosic biomass is effective separation of hemicellulose. In this paper, the extraction of bamboo hemicellulose using freeze-thaw assisted alkali treatment (FAT) was studied. The effect of alkali concentration, alkali treatment time, freezing temperature, and freeze-thaw time on the main components was studied. Bamboo was frozen at −30 °C for 12 h, thawed at room temperature, and then treated at 75 °C for 90 min with 7.0% alkali. The extraction rate of hemicellulose was as high as 64.71%. The purity of hemicellulose samples using conventional AT decreased from 82.63% to 78.56%. Hemicellulose with the same yield as that of conventional alkali treatment was obtained by further reducing the alkali concentration. The purity of hemicellulose samples increased from 82.63% to 89.45%. It had a higher purity, higher molecular weight, and lower polydispersity. A new, green and efficient alkaline extraction method for hemicellulose was developed.
研究领域:
生物化学
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
STARCH-STARKE
·
2022
·
IF 2.688
Junhui Li,Yuanhao Deng,Hanyi Feng,Hao Yuan,Yizhou Fang,Yunyun Yang,Guangrong Hunag
The modification of starch by a single freeze-thawing process and acid hydrolysis has been reported, while the combination of freeze-thawing and acid hydrolysis on the microstructure and physicochemical properties is unknown. The present study investigates the supporting effect of freeze-thawing pretreatment by comparing single modifications with the corresponding freeze-thawing assisted acid hydrolyzed starch in terms of granular, physicochemical, and thermal properties. Starch samples treated by combined treatment show the most severe damage on the surface and the oil adsorptive capacity is enhanced from 69.7% to 109.4%. In addition, the solubility of starch granules is notably improved by 35.9% and the swelling power decreases by 39.7% via the combined treatment, respectively. The results of Fourier transform infrared spectroscopy and X-ray diffraction indicate that in comparison with native corn starch, the chemical groups of modified starch processed by combined treatment are not altered, while the relative crystallinity significantly increases from 31.4% to 33.9%. Significant changes in the thermal effects are attributed to molecular rearrangements after hydrolysis of amylose in the amorphous regions. Therefore, the combined treatment would be an efficient and useful method to prepare functional starch.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Edidiong Joseph Bassey,Jun-Hu Cheng,Da-Wen Sun
This study investigated the effectiveness of novel and innovative pretreatments (NIP) using thermoultrasound and microwave-mediated freeze-thaw (TSFT, MWFT) for improving the mid-infrared drying of dragon fruit, as compared with recent pretreatment methods using cold plasma (CP), ultrasound (US), edible coating (EC), microwave and infrared blanching (MWB, IRB). Except for EC, all selected pretreatment methods induced ultrastructural changes, resulting in accelerated moisture removal and reduced drying time. In addition, all the pretreatments also induced modifications in colour, structure, and texture, with NIP demonstrating superior outcomes for colour, rehydration, shrinkage, and hardness properties. Blanching pretreatments (MWB and IRB) improved phytochemical and antioxidant properties, including total phenolics, betacyanin, betaxanthin, CUPRAC, hydroxyl radical scavenging, and ABTS, except for ascorbic acid, which was better preserved by TSFT. The study underscores the time-saving and quality enhancement advantage of NIP, over other recent methods for improving mid-infrared drying.
研究领域:
食品科学
·
生物工程
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Yingying Yu,Wuyin Weng,Zhongyang Ren,Yucang Zhang,Ping Li,Linfan Shi
This study aimed to simulate cold chain sales temperatures to predict the effects of temperature fluctuations on the physicochemical properties, moisture distribution, microstructure, and flavor of mashed potatoes. The results showed a decline in the hardness and chewability of mashed potatoes alongside the migration of water from bound water states to weakly bound states under freeze-thaw cycles (FTC) conditions. Microstructural analysis indicated that the adhesive forces between proteins and starch granules were weakened, and the structure of mashed potatoes particles was destroyed following FTC. The oxidation and degradation of fat induced by FTC increased the content of key compounds such as octanal and nonanal, thereby contributing to an overall deterioration in the flavor of mashed potatoes. This study elucidates the effects of FTC on water migration, microstructure, and flavor characteristics of mashed potatoes, thereby providing a theoretical foundation for improving the quality of prefabricated frozen mashed potatoes dishes.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）